CN111772025A - Pure natural roxburgh rose preserved fruit and preparation method thereof - Google Patents
Pure natural roxburgh rose preserved fruit and preparation method thereof Download PDFInfo
- Publication number
- CN111772025A CN111772025A CN202010724803.7A CN202010724803A CN111772025A CN 111772025 A CN111772025 A CN 111772025A CN 202010724803 A CN202010724803 A CN 202010724803A CN 111772025 A CN111772025 A CN 111772025A
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- Prior art keywords
- roxburgh rose
- parts
- fruit
- preserved
- pure natural
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Classifications
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- A—HUMAN NECESSITIES
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pure natural preserved roxburgh rose fruit which is prepared from the following raw materials in parts by weight: 300-400 parts of roxburgh rose, 60-90 parts of xylitol, 55-85 parts of lemon, 45-65 parts of vitamin C, 80-100 parts of emblic leafflower fruit, 65-85 parts of ganoderma lucidum polysaccharide and 45-75 parts of ginkgo leaf. The preparation method comprises the steps of freezing the roxburgh rose, performing pretreatment, vacuum impregnation, drying, moisture equalization, sterilization and the like, so that the using amount of a food additive is reduced, the added phyllanthus emblica, ganoderma lucidum polysaccharide, ginkgo leaves and the like are safe and nontoxic, the prepared roxburgh rose preserved fruit is golden in luster and good in sensory quality, has unique roxburgh rose aroma, palatable sour and sweet taste and moderate softness, retains the original flavor of the roxburgh rose, and is low in browning degree, high in sensory quality, rich in nutritional value, simple and safe in preparation process.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to pure natural roxburgh rose preserved fruit and a preparation method thereof.
Background
The rosa roxburghii is fruit of perennial deciduous shrubs reeling silk of Rosaceae, also named as Wangma mountain, rosa roxburghii and the like, is a nourishing and body-building nutritional precious fruit, is mostly wild, and is a special wild plant in western mountain areas such as Yun, Guizhou and Chuan of China. Different from common roxburgh rose, the fruit is dark orange yellow after being mature, skin thorn on the surface basically degenerates and falls off, and the seeds are aborted. The rosa roxburghii tratt grows in sunny hillsides, valleys, roadside and shrubs with elevation of 500-. At present, large-area artificial planting is available in Guizhou province and Henan province.
The roxburgh rose mainly contains the following nutrient substances, including: carbohydrate: the total amount of carbohydrate in fructus Rosae Normalis fruit is about 13%, and the main ingredients include fiber, sucrose, glucose, fructose, etc. Protein and amino acid: protein 0.6-0.7%; the amino acids include 18 amino acids such as aspartic acid, threonine, valine, methionine, phenylalanine, lysine, histidine and arginine; 8 of them are essential amino acids for human body. ③ vitamins and tannins: contains vitamin C, vitamin P, B complex, vitamin E, folic acid, and other vitamins and tannin, wherein the content of vitamin C is high. The experimental data show that the vitamin C content of fresh roxburgh rose can reach more than 2 percent and is higher than that of other fruits by multiple times, which is called as 'vitamin C king' in the fruits; fourthly, trace elements: mainly comprises iron (Fe), zinc (Zn), strontium (Sr), selenium (Se) and the like, wherein the Fe, the Zn, the Se and the like are necessary trace elements for human bodies; enzyme: mainly including superoxide dismutase (SOD), polyphenol oxidase (PPO) and peroxidase.
Fructus Rosae Normalis has effects of enhancing immunity, resisting oxidation, and resisting aging. However, the rosa roxburghii tratt is high in tannin, less in meat and sour and astringent in taste, the fresh food quality of the rosa roxburghii tratt is reduced, the rosa roxburghii tratt is not suitable for direct eating and needs deep processing, and the processing technologies of the rosa roxburghii tratt are some, such as:
1. patent application CN201911193075.5 discloses a preparation method of preserved roxburgh rose fruit; the method comprises the following steps: s1, taking fresh fruits and removing thorns; s2, steaming and boiling the mixture in boiling water for 15 minutes; s3, adding sugar into a stainless steel container to soak for 12 hours until the sugar turns yellow; s4, cooking with big fire until the color becomes brownish red; s5, naturally airing; s6, drying at 40-65 ℃ for 6 hours to obtain the preserved roxburgh rose fruit; the method is simple and can prepare preserved fructus Rosae Normalis with long shelf life; the added sugar is honey, and the adding amount of the sugar is 30% more than that of the fresh fruit; before soaking in step S2, a salting step is performed; in the salting step, salt and citric acid are added, and the weight ratio of the salt to the citric acid is 1: 1. Therefore, the patent application adds food additives such as honey bee sugar, citric acid and the like in the processing process.
2. Patent application CN201910264658.6 discloses a low-sugar preserved roxburgh rose fruit, which is prepared by the following steps: 1) raw material treatment: selecting fresh roxburgh rose fruits with fleshy texture, cleaning with clear water, draining, cutting to remove seeds, and putting into a refrigeration house for freezing for later use under the condition of freezing; 2) auxiliary material batching treatment: weighing xylitol accounting for 30% of the mass of the roxburgh rose fruits and water-soluble chitosan accounting for 0.5% of the mass of the roxburgh rose fruits into a stainless steel jacketed kettle, adding purified water accounting for 70% of the fresh fruits, and fully dissolving to prepare sugar liquid; 3) sugar preparation: soaking the sliced and deseeded roxburgh rose frozen fruit blocks in the sugar solution, heating, adding cellulase accounting for 0.6 percent of the mass of the fresh fruits, uniformly stirring, and keeping the temperature; 4) baking the preserved fruit: placing in a far infrared baking oven, and stopping baking when the water content is 18% -20% and the preserved fruit has complete sugar. The invention shortens the processing time, simplifies the processing technology, improves the sensory quality and the yield, utilizes the raw and auxiliary materials to the maximum extent and reduces the loss of nutrient components by the freezing and storing pretreatment of the raw materials, the sugar drying and the formula treatment of the multifunctional auxiliary materials. However, the raw materials of the patent application are added with food additives of xylitol and water-soluble chitosan.
3. Patent application CN201911149835.2 discloses a processing technology of rosa roxburghii tratt preserved fruit, to in the processing technology of current rosa roxburghii tratt preserved fruit, processing technology is complicated, and utilization of raw materials is low moreover, can not classify the rosa roxburghii tratt of variation in size, leads to the rosa roxburghii tratt preserved fruit that makes to be of different sizes, and the taste difference is great, and the taste is not good moreover to influence the problem of sales volume, now propose following scheme, it includes following step: s1: selecting fresh roxburgh rose and classifying the roxburgh rose according to the size; s2: peeling and cleaning the sorted roxburgh rose; s3: the cleaned roxburgh rose is placed into citric acid to be soaked for 2-4h, then placed into honey water to be soaked for 3-5h, and then taken out to be drained. However, white granulated sugar and maltose are added into the raw materials of the patent application.
4. Patent application CN201811532767.3 discloses a low-sugar preserved roxburgh rose fruit and a preparation method thereof, wherein the low-sugar preserved roxburgh rose fruit is composed of the following raw materials in parts by weight: 4-6 parts of fresh roxburgh rose fruit slices, 1-1.5 parts of white granulated sugar, 0.05-0.07 part of edible salt, 0.3-0.35 part of DL-malic acid, 0.4-0.5 part of citric acid and 0.4-0.5 part of potassium sorbate. The low-sugar roxburgh rose preserved fruit provided by the invention takes roxburgh rose as a main raw material, and the prepared preserved fruit has low sweet taste, low calorific value, thick original fruit taste, sour, sweet and refreshing taste, high vitamin C content, fleshy and thick meat, dry appearance, soft texture, luster, no stickiness, unique taste and long storage period, and is suitable for diabetics, children and obese people. However, the raw materials of the patent application are added with food additives such as honey, xylitol, citric acid, malic acid and the like.
Therefore, the existing processing technology of the preserved roxburgh rose is complex, and a certain amount of food additives are added in the processing process in order to prolong the quality guarantee period of the product and the like, so that the preserved roxburgh rose loses the original taste and is not suitable for all people to eat. In addition, because the roxburgh rose is easy to brown in the processing process, how to reduce the browning degree of the roxburgh rose product, the preserved roxburgh rose with high sensory quality is prepared, the gap of single taste of the roxburgh rose product is filled, and the important function is played in the aspects of promoting the local economic development and the like. Therefore, in the processing process, the most important problem of the roxburgh rose processing industry is to maintain the original nutritional value of the roxburgh rose and improve the sensory quality and the edible acceptance of the roxburgh rose.
Disclosure of Invention
The invention provides pure natural roxburgh rose preserved fruit and a preparation method thereof to solve the technical problems. The preparation method comprises the steps of freezing the roxburgh rose, performing pretreatment, vacuum impregnation, drying, moisture equalization, sterilization and the like, so that the dosage of a food additive is reduced, the added phyllanthus emblica, ganoderma lucidum polysaccharide, ginkgo leaves and the like are safe and nontoxic, the prepared roxburgh rose preserved fruit is golden in luster, good in sensory quality, moderate in softness and hardness, and has unique fruit fragrance, palatable sour and sweet taste of the roxburgh rose, the original flavor of the roxburgh rose is reserved, the browning degree is low, the sensory quality is high, the nutritional value is rich, and the preparation process is simple, feasible and safe.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 300-400 parts of roxburgh rose, 60-90 parts of xylitol, 55-85 parts of lemon, 45-65 parts of vitamin C, 80-100 parts of emblic leafflower fruit, 65-85 parts of ganoderma lucidum polysaccharide and 45-75 parts of ginkgo leaf.
Further, the pure natural preserved roxburgh rose fruit is prepared from the following raw materials in parts by weight: 320-380 parts of roxburgh rose, 70-80 parts of xylitol, 65-75 parts of lemon, 50-60 parts of vitamin C, 85-95 parts of emblic leafflower fruit, 70-80 parts of ganoderma lucidum polysaccharide and 55-65 parts of ginkgo leaf.
Further, the pure natural preserved roxburgh rose fruit is prepared from the following raw materials in parts by weight: 350 parts of roxburgh rose, 75 parts of xylitol, 70 parts of lemon, 55 parts of vitamin C, 90 parts of emblic leafflower fruit, 75 parts of ganoderma lucidum polysaccharide and 60 parts of ginkgo leaf.
Further, the preparation method of the pure natural preserved roxburgh rose fruit comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water;
(3) preparing an impregnation liquid: adding 5-6 times of clear water by weight into ginkgo leaves, boiling with strong fire, then decocting with slow fire for 1-2 hours, filtering and collecting filtrate, removing seeds of phyllanthus emblica, squeezing to obtain phyllanthus emblica juice, and then uniformly mixing the phyllanthus emblica juice, ganoderma lucidum polysaccharide and the filtrate to obtain a steeping fluid;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky;
(6) moisture equalizing and sterilizing: and (4) placing the rosa roxburghii tratt dried in the step (5) into a closed container for storage and uniform humidity, sterilizing by microwave, cooling to room temperature, and carrying out vacuum packaging to obtain the pure natural rosa roxburghii tratt preserved fruit.
Further, in the step (1), the freezing treatment time is 6-8 h, the freezing temperature is-32 to-29 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit heap is reduced to be below-16 ℃.
Further, in the step (2), the blanching treatment is to blanch the rosa roxburghii tratt in hot water at 85-95 ℃ for 60-120 s, and stir for 1-3 times in the blanching process.
Further, in the step (3), the temperature of the vacuum cooking is 95-100 ℃, and the time is 20-30 min.
Further, in the step (4), the time of the dipping treatment is 8-12 h.
Further, in the step (5), the baking temperature is 60-70 ℃, the baking time is 5-7 hours, and the middle section of the tray is turned over once in the baking process.
Further, in the step (6), the microwave sterilization power is 2500W-3000W, the temperature is 60-65 ℃, and the time is 15 s-20 s; the storage is carried out for 14 to 18 hours at room temperature.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
(1) before pretreatment, the roxburgh rose fruit is frozen to inhibit the activity of enzymes in roxburgh rose; in the pre-treatment stage, the rosa roxburghii tratt fruits are treated in a vacuum mode, and are subjected to heat treatment to obtain rosa roxburghii tratt preserved fruits with good vitamin C and polyphenol content and color and luster.
(2) The vacuum impregnation method can well retain the nutrient components and flavor substances of the roxburgh rose, and simultaneously adopts the xylitol, the lemon, the vitamin C and the impregnation liquid with lower heat for impregnation, so that the VC and the flavone content in the roxburgh rose preserved fruit can be well preserved, and the prepared preserved fruit contains lower content of sugar, has bright color, less nutrient substance loss and fresh taste.
(3) According to the invention, ganoderma lucidum polysaccharide, ginkgo leaf extract and phyllanthus emblica juice are adopted to prepare the steeping liquor, and the ganoderma lucidum polysaccharide can improve the content of superoxide dismutase in the roxburgh rose, so that the effect of delaying senescence is achieved; folium Ginkgo has the effects of reducing toxicity and increasing efficacy.
(4) The preparation method comprises the steps of freezing the roxburgh rose, pretreating, vacuum dipping, drying, samming, sterilizing and the like, so that the preserved roxburgh rose which is golden in color and luster, good in sensory quality, proper in sour and sweet taste and moderate in hardness and has the unique fruit aroma of the roxburgh rose is prepared, the original flavor of the roxburgh rose is reserved, the browning degree is low, the sensory quality is high, the nutritional value is rich, and the preparation process is simple, feasible and safe.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 300 parts of roxburgh rose, 60 parts of xylitol, 55 parts of lemon, 45 parts of vitamin C, 80 parts of emblic leafflower fruit, 65 parts of ganoderma lucidum polysaccharide and 45 parts of ginkgo leaf.
The preparation method of the pure natural preserved roxburgh rose comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen; the freezing time is 6h, the freezing temperature is-32 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit heap is reduced to below-16 ℃;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water; the blanching treatment is to blanch the roxburgh rose in hot water of 85 ℃ for 60s, and stir for 1 time in the blanching process;
(3) preparing an impregnation liquid: adding 5 times of clear water into folium Ginkgo, boiling with strong fire, decocting with slow fire for 1 hr, filtering, collecting filtrate, removing seed of fructus Phyllanthi, squeezing to obtain fructus Phyllanthi juice, and mixing fructus Phyllanthi juice, ganoderan and filtrate to obtain maceration extract; the vacuum cooking temperature is 95 ℃, and the time is 20 min;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment; the time of the dipping treatment is 8 h;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky; the baking temperature is 60 ℃, the baking time is 5 hours, and the middle section of the tray is turned over once in the baking process;
(6) moisture equalizing and sterilizing: placing the dried roxburgh rose in the step (5) into a closed container for storage and uniform humidity, then performing microwave sterilization, cooling to room temperature, and performing vacuum packaging to obtain the pure natural roxburgh rose preserved fruit; the microwave sterilization power is 2500W, the temperature is 60 ℃, and the time is 15 s; the storage is carried out for 14h at room temperature.
Example 2
A pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 400 parts of roxburgh rose, 90 parts of xylitol, 85 parts of lemon, 65 parts of vitamin C, 100 parts of emblic leafflower fruit, 85 parts of ganoderma lucidum polysaccharide and 75 parts of ginkgo leaf.
The preparation method of the pure natural preserved roxburgh rose comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen; the freezing time is 8 hours, the freezing temperature is-29 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit heap is reduced to below-16 ℃;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water; the blanching treatment is to blanch the roxburgh rose in hot water of 95 ℃ for 120s, and stir for 3 times in the blanching process;
(3) preparing an impregnation liquid: adding clear water 6 times of the weight of ginkgo biloba leaves, boiling with strong fire, then decocting with slow fire for 2 hours, filtering and collecting filtrate, removing seeds of phyllanthus emblica and squeezing into phyllanthus emblica juice, and then uniformly mixing the phyllanthus emblica juice, ganoderma lucidum polysaccharide and the filtrate to obtain steeping liquor; the vacuum cooking temperature is 100 ℃, and the time is 30 min;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment; the time of the dipping treatment is 12 h;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky; the baking temperature is 70 ℃, the baking time is 7 hours, and the middle section of the tray is turned over once in the baking process;
(6) moisture equalizing and sterilizing: placing the dried roxburgh rose in the step (5) into a closed container for storage and uniform humidity, then performing microwave sterilization, cooling to room temperature, and performing vacuum packaging to obtain the pure natural roxburgh rose preserved fruit; the microwave sterilization power is 3000W, the temperature is 65 ℃, and the time is 20 s; the storage is carried out for 18h at room temperature.
Example 3
A pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 320 parts of roxburgh rose, 70 parts of xylitol, 65 parts of lemon, 50 parts of vitamin C, 85 parts of emblic leafflower fruit, 70 parts of ganoderma lucidum polysaccharide and 55 parts of ginkgo leaf.
The preparation method of the pure natural preserved roxburgh rose comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen; the freezing time is 6.5h, the freezing temperature is-31 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit heap is reduced to below-16 ℃;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water; the blanching treatment is to blanch the roxburgh rose in hot water of 88 ℃ for 80s, and stir for 1 time in the blanching process;
(3) preparing an impregnation liquid: adding 5.2 times of clear water into folium Ginkgo, boiling with strong fire, decocting with slow fire for 1.2 hr, filtering, collecting filtrate, removing seed of fructus Phyllanthi, squeezing to obtain fructus Phyllanthi juice, and mixing fructus Phyllanthi juice, ganoderan and filtrate to obtain soaking solution; the vacuum cooking temperature is 96 ℃, and the time is 22 min;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment; the time of the dipping treatment is 9 h;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky; the baking temperature is 62 ℃, the baking time is 5.5 hours, and the middle section of the tray is turned over once in the baking process;
(6) moisture equalizing and sterilizing: placing the dried roxburgh rose in the step (5) into a closed container for storage and uniform humidity, then performing microwave sterilization, cooling to room temperature, and performing vacuum packaging to obtain the pure natural roxburgh rose preserved fruit; the microwave sterilization power is 2600W, the temperature is 61 ℃, and the time is 16 s; the storage is kept for 15h at room temperature.
Example 4
A pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 380 parts of roxburgh rose, 80 parts of xylitol, 75 parts of lemon, 60 parts of vitamin C, 95 parts of emblic leafflower fruit, 80 parts of ganoderma lucidum polysaccharide and 65 parts of ginkgo leaf.
The preparation method of the pure natural preserved roxburgh rose comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen; the freezing time is 7.5h, the freezing temperature is-29 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit heap is reduced to below-16 ℃;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water; the blanching treatment is to blanch the roxburgh rose in hot water of 93 ℃ for 100s, and stir for 3 times in the blanching process;
(3) preparing an impregnation liquid: adding 5.8 times of clear water into folium Ginkgo, boiling with strong fire, decocting with slow fire for 1.8 hr, filtering, collecting filtrate, removing seed of fructus Phyllanthi, squeezing to obtain fructus Phyllanthi juice, and mixing fructus Phyllanthi juice, ganoderan and filtrate to obtain soaking solution; the vacuum cooking temperature is 98 ℃, and the time is 28 min;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment; the time of the dipping treatment is 11 h;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky; the baking temperature is 68 ℃, the baking time is 6.5 hours, and the middle section of the tray is turned over once in the baking process;
(6) moisture equalizing and sterilizing: placing the dried roxburgh rose in the step (5) into a closed container for storage and uniform humidity, then performing microwave sterilization, cooling to room temperature, and performing vacuum packaging to obtain the pure natural roxburgh rose preserved fruit; the microwave sterilization power is 2900W, the temperature is 64 ℃, and the time is 19 s; the storage is kept for 17 hours at room temperature.
Example 5
A pure natural roxburgh rose preserved fruit is prepared from the following raw materials in parts by weight: 350 parts of roxburgh rose, 75 parts of xylitol, 70 parts of lemon, 55 parts of vitamin C, 90 parts of emblic leafflower fruit, 75 parts of ganoderma lucidum polysaccharide and 60 parts of ginkgo leaf.
The preparation method of the pure natural preserved roxburgh rose comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen; the freezing time is 7h, the freezing temperature is-30 ℃, and the temperature is frozen until the central temperature of the roxburgh rose fruit pile is reduced to below-16 ℃;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water; the blanching treatment is to blanch the roxburgh rose in hot water of 90 ℃ for 90s, and stir for 2 times in the blanching process;
(3) preparing an impregnation liquid: adding 5-6 times of clear water by weight into ginkgo leaves, boiling with strong fire, then decocting with slow fire for 1.5h, filtering and collecting filtrate, removing seeds of phyllanthus emblica, squeezing to obtain phyllanthus emblica juice, and then uniformly mixing the phyllanthus emblica juice, ganoderma lucidum polysaccharide and the filtrate to obtain a steeping fluid; the vacuum cooking temperature is 97 ℃, and the time is 25 min;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment; the time of the dipping treatment is 10 h;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky; the baking temperature is 65 ℃, the baking time is 6 hours, and the middle section of the tray is turned over once in the baking process;
(6) moisture equalizing and sterilizing: placing the dried roxburgh rose in the step (5) into a closed container for storage and uniform humidity, then performing microwave sterilization, cooling to room temperature, and performing vacuum packaging to obtain the pure natural roxburgh rose preserved fruit; the microwave sterilization power is 2700W, the temperature is 63 ℃, and the time is 17 s; the storage is carried out for 16h at room temperature.
Comparative example 1
A preparation method of preserved roxburgh rose fruit comprises the following steps:
(1) freezing: selecting fresh and full roxburgh roses, freezing for 6-8 hours at-30 ℃ to reduce the central temperature of the roxburgh roses to below-16 ℃;
(2) removing thorns: placing the frozen roxburgh rose on a 2-4-mesh sieve for rolling and kneading treatment, and removing thorns on the fruit surface of the roxburgh rose;
(3) blanching: quickly blanching the halved roxburgh rose, namely putting the roxburgh rose into hot water at the temperature of 85-95 ℃, blanching for 60-120 s, and stirring for 1-3 times in the blanching process;
(4) sugar boiling: putting the treated roxburgh rose pulp into 30-40% sugar solution, and boiling in a vacuum pot for 20-30 min, wherein the contact with air is avoided in the sugar boiling process; adding 0.3-0.5% of citric acid and 0.3-0.5% of vitamin C into the sugar solution;
(5) dipping: putting the pulp boiled with sugar into a closed container, pouring the residual sugar solution into the container, and soaking for 8-12 h to ensure that the rosa roxburghii tratt fully absorbs the sugar solution and permeates uniformly;
(6) and (3) drying: and (3) putting the soaked roxburgh rose into a tray, drying for 5-7 h in a hot air oven at the temperature of 60-70 ℃, turning the tray once in the middle section of drying until the surface of the roxburgh rose is not sticky, sterilizing and packaging to obtain the roxburgh rose.
Comparative example 2
The preparation of preserved fruit of Rosa roxburghii Tratt is carried out according to the method in patent application CN 201911193075.5.
In order to further illustrate that the invention can achieve the technical effects, sensory evaluation and effect experiments are carried out:
1. sensory evaluation: and randomly selecting 70 volunteers with equivalent sense organs such as taste, smell and the like, enabling the volunteers to taste the preserved roxburgh rose fruit finished products prepared in the examples 1-5 and the comparative examples 1-2 and grade, wherein the volunteers cannot eat other foods 30min before performing sense organ evaluation on the preserved roxburgh rose fruit finished products, and repeatedly rinsing with warm water for 3-5 times before tasting the next preserved roxburgh rose fruit finished product. Each full score is 10 points, 1-3 points are general, 4-7 points are preferred, 8-9 points are superior, the average value is taken, and the sensory evaluation effect test results are shown in the following table 1.
TABLE 1
| Group of | Taste of the product | Fragrance | Color and luster |
| Example 1 | 9 | 9 | 9 |
| Example 2 | 9 | 9 | 10 |
| Example 3 | 10 | 9 | 9 |
| Example 4 | 9 | 9 | 9 |
| Example 5 | 10 | 10 | 9 |
| Comparative example 1 | 6 | 7 | 7 |
| Comparative example 2 | 7 | 7 | 8 |
Therefore, the preserved roxburgh rose fruit prepared by the method is high in sensory quality.
In conclusion, after the roxburgh rose is frozen, the steps of pretreatment, vacuum impregnation, drying, moisture equalization, sterilization and the like are carried out, excessive food additives are not added to the raw materials, the added phyllanthus emblica, ganoderma lucidum polysaccharide, ginkgo leaves and the like are safe and non-toxic, the prepared roxburgh rose preserved fruit is golden in luster, good in sensory quality, proper in softness and hardness and has the unique fragrance of the roxburgh rose, the original flavor of the roxburgh rose is reserved, the browning degree is low, the sensory quality is high, the nutritional value is rich, and the preparation process is simple, feasible and safe; before pretreatment, the roxburgh rose fruit is frozen to inhibit the activity of the internal enzyme of the roxburgh rose; in the pre-treatment stage, the rosa roxburghii tratt fruits are treated in a vacuum mode, and are subjected to heat treatment to obtain rosa roxburghii tratt preserved fruits with good vitamin C and polyphenol content and color and luster; the vacuum impregnation can well retain the nutrient components and flavor substances of the roxburgh rose, and simultaneously adopts xylitol, lemon, vitamin C and impregnation liquid with low heat for impregnation, so that the vitamin C and flavone contents in the roxburgh rose preserved fruit can be well preserved, and the prepared preserved fruit contains sugar with low content, has bright color, less nutrient substance loss and fresh taste; the soaking liquid is prepared from ganoderma lucidum polysaccharide, ginkgo leaf extracting solution and phyllanthus emblica juice, and the ganoderma lucidum polysaccharide can improve the content of superoxide dismutase in the roxburgh rose, so that the effect of delaying senescence is achieved; folium Ginkgo has the effects of reducing toxicity and increasing efficacy.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (10)
1. The pure natural roxburgh rose preserved fruit is characterized by being prepared from the following raw materials in parts by weight: 300-400 parts of roxburgh rose, 60-90 parts of xylitol, 55-85 parts of lemon, 45-65 parts of vitamin C, 80-100 parts of emblic leafflower fruit, 65-85 parts of ganoderma lucidum polysaccharide and 45-75 parts of ginkgo leaf.
2. The pure natural roxburgh rose preserved fruit according to claim 1, which is prepared from the following raw materials in parts by weight: 320-380 parts of roxburgh rose, 70-80 parts of xylitol, 65-75 parts of lemon, 50-60 parts of vitamin C, 85-95 parts of emblic leafflower fruit, 70-80 parts of ganoderma lucidum polysaccharide and 55-65 parts of ginkgo leaf.
3. The pure natural roxburgh rose preserved fruit according to claim 1, which is prepared from the following raw materials in parts by weight: 350 parts of roxburgh rose, 75 parts of xylitol, 70 parts of lemon, 55 parts of vitamin C, 90 parts of emblic leafflower fruit, 75 parts of ganoderma lucidum polysaccharide and 60 parts of ginkgo leaf.
4. A method for preparing the pure natural preserved roxburgh rose fruit as claimed in any one of claims 1 to 3, which comprises the following steps:
(1) freezing: selecting fresh roxburgh rose fruits which are complete in individuals, full, free of damage, diseases, insects and damaged fruits, and conveying the fresh roxburgh rose fruits into a freezing chamber to be stacked and frozen;
(2) pretreatment: under the vacuum condition, placing the frozen roxburgh rose fruit obtained in the step (1) on a 2-4-mesh sieve for rolling and kneading to remove roxburgh rose fruit thorn, cutting the roxburgh rose fruit in half to remove fruit base, quickly performing blanching treatment, then removing roxburgh rose seeds, and washing impurities on the surface of the roxburgh rose with warm water;
(3) preparing an impregnation liquid: adding 5-6 times of clear water by weight into ginkgo leaves, boiling with strong fire, then decocting with slow fire for 1-2 hours, filtering and collecting filtrate, removing seeds of phyllanthus emblica, squeezing to obtain phyllanthus emblica juice, and then uniformly mixing the phyllanthus emblica juice, ganoderma lucidum polysaccharide and the filtrate to obtain a steeping fluid;
(4) vacuum impregnation: under the vacuum condition, firstly adding xylitol, lemon, vitamin C and the impregnation liquid prepared in the step (3) into a vacuum pot, uniformly mixing, adding the roxburgh rose processed in the step (2), uniformly stirring, carrying out vacuum boiling, cooling to room temperature, sealing the vacuum pot, and carrying out impregnation treatment;
(5) drying: taking out the rosa roxburghii tratt dipped in the step (4) in vacuum, putting the rosa roxburghii tratt into a tray, and baking the rosa roxburghii tratt in a hot air oven until the surface of the rosa roxburghii tratt is not sticky;
(6) moisture equalizing and sterilizing: and (4) placing the rosa roxburghii tratt dried in the step (5) into a closed container for storage and uniform humidity, sterilizing by microwave, cooling to room temperature, and carrying out vacuum packaging to obtain the pure natural rosa roxburghii tratt preserved fruit.
5. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (1), the freezing treatment time is 6-8 h, the freezing temperature is-32 to-29 ℃, and the freezing is carried out until the central temperature of the roxburgh rose fruit heap is reduced to be below-16 ℃.
6. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (2), the blanching treatment is to blanch the rosa roxburghii tratt in hot water of 85-95 ℃ for 60-120 s, and stir for 1-3 times in the blanching process.
7. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (3), the temperature of the vacuum cooking is 95-100 ℃, and the time is 20-30 min.
8. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (4), the time of the dipping treatment is 8-12 h.
9. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (5), the baking temperature is 60-70 ℃, the baking time is 5-7 hours, and the middle section of the tray is turned over once in the baking process.
10. The pure natural preserved roxburgh rose fruit and the production method thereof according to claim 4, wherein the pure natural preserved roxburgh rose fruit is characterized in that: in the step (6), the microwave sterilization power is 2500W-3000W, the temperature is 60-65 ℃, and the time is 15 s-20 s; the storage is carried out for 14 to 18 hours at room temperature.
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Cited By (1)
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| CN114903156A (en) * | 2022-05-06 | 2022-08-16 | 都匀市双新农业发展有限公司 | Method for making roxburgh rose pulp |
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