CN103039684B - Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit - Google Patents
Cantonese-style preserved fruit with function of clearing and nourishing throat and preparation method of Cantonese-style preserved fruit Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a Cantonese-style preserved fruit with functions of clearing and nourishing the throat and a preparation method of the Cantonese-style preserved fruit, and belongs to the technical field of processing techniques of foods. The preparation method comprises the following steps: mixing cleaned Sanhua plums with salt in order to salt the Sanhua plums; hardening by alum aqueous solution; desalting; mixing liquorice, mentha haplocalyx, honeysuckle, tea polyphenol, sugar and water to obtain sugar liquor; candying the sugar liquor together with the desalted semifinished plums; carrying out sugar infusion by four times; transferring the plums subjected to the last sugar infusion into a dying room to dry at 55 to 60 DEG C until the moisture content is about 18 to 20wt%, thus obtaining the Cantonese-style preserved fruit with functions of clearing and nourishing the throat. The Cantonese-style preserved fruit is elastic and cannot be adhered during being pressed by hands. According to the preparation method, the honeysuckle, mentha haplocalyx and tea polyphenol are mixed with the Sanhua plums and treated by sugar infusion together; the chlorogenic acid and menthol bring the effect of clearing and nourishing the throat to the preserved fruit, and on the other hand, the tea polyphenol is added, so that the amount of the used cane sugar and preservative can be reduced; and the preparation can reach 95% of yield.
Description
Technical field
The invention belongs to food processing technology technical field, be specifically related to a kind of Guangdong-style preserved fruits with throat-clearing throat-moistening function and preparation method thereof.
Background technology
Guangdong-style preserved fruits is take fruit, vegetables etc. as primary raw material, through pickling, rinsing, sugar (honey) infusion or dipping, adds or do not add food additives and other auxiliary materials, and the dry state or the half dry state goods that form through shining dry processings such as (bakings).Guangdong-style preserved fruits with its uniqueness sweet, salty, acid is various, the taste of food such as grows at the feature, just becomes and in Guangdong Province's food service industry, has representational industry from the early stage of development.According to statistics, there is more than 3000 the fruit jelly manufacturing and processing enterprise of scale in family in the whole province, and annual value of production, 20,000,000,000 yuan of left and right, accounts for the above share of the whole food service industry output value 20%, has occupied the market in the whole nation 70%.Three magnificent Lee are one of main fruits of In Guangdong Province, and fruit is large, meat is thick, core is little, fresh and sweet tasty and refreshing, savory.Think according to theory of traditional Chinese medical science, the sweet acid of Lee's taste, cool in nature, have that clearing liver is reduced phlegm and internal heat, born fluid, diuresis, prevent artery sclerosis, the anti-ageing effect of waiting for a long time, be particularly suitable for treating deficiency of stomach-Yin, thirsty and dry pharynx, extensive abdominal edema, the symptoms such as difficult urination, are desirable health foods.Current three magnificent Lee eat and are processed into the traditional foods such as prune, prune, preserved fruit, sweet can raw.
The use of the functional extract of natural nutrition in leisure food, at home and abroad more and more receives an acclaim.After the eighties in last century, one to develop active ingredient in plant resources or functional component new industry---the plant extracts industry as intension, worldwide rise rapidly, and be penetrated into multiple industries such as natural medicine, food and health products.On international medical market, natural drug has accounted for 30% share, according to WTO estimate, the year two thousand fifty the output value will reach 5,000,000,000,000 dollars.The exploitation of China to plant resources, the history of existing thousands of years, but to its deep development utilization from the year ends 80 of twentieth century.Through the development of more than ten years, domestic plant extracts industry has formed certain scale.But natural extract is used in and still started in recent years on fruit jelly goods, its research emphasis is each adding ingredient and the harmony of fruit jelly material products on trophic function and local flavor.The application great majority of natural Chinese medicinal herb in traditional fruit jelly are Radix Glycyrrhizae.
Honeysuckle, the sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.In honeysuckle, be rich in chlorogenic acid, can dispelling wind-heat, can also removing summer-heat blood poison, can be used for clinically various febrile diseases,
As diseases such as body heat, dermexanthesis, a spot, hot carbuncle carbuncle, abscesss of throat, and effect is remarkable.Peppermint, popular name, " lunar caustic grass ", is the cauline leaf of labiate peppermint, is one of Chinese conventional Chinese medicine.It is pungent cool property sweating antipyretic medicine, is rich in menthol, is widely used in clinically anemopyretic cold, warm disease from the beginning of diseases such as the headache due to attacking in, wind-heat, hot eyes, abscesss of throat, usually with peppermint for tea, improving eyesight clears away heart-fire.Peppermint as raw material or auxiliary material and its active ingredient be applied in food can have significantly, cool smell that fragrance is pleasant, can promote digestion, improve a poor appetite.Tea Polyphenols is the All Pure Nature antioxidant food extracting from tealeaves, there is oxidation resistance strong, have no side effect, the features such as free from extraneous odour, its oxidation resistance is artificial synthetized oxidation preventive agent BHT, BHA 4～6 times, 6～7 times of VE, 5～10 times of VC, and consumption is few, 0.01～0.03% can work.Tea Polyphenols has protective effect to the pigment in food and vitamins, also can be used for food fresh keeping anticorrosion, has no side effect.In addition, when Tea Polyphenols infiltrates in food, can extend the food storage phase, prevent that food from fading, improve cellulose stability, effectively protect the various nutrition of food.
At present, Guangdong-style preserved fruits kind and functional aspect all comparatively single, the natural Chinese medicinal herb material adding generally only has Radix Glycyrrhizae, and in the processing of existing fruit jelly in order to suppress microorganism, use the formula of the high sugar of high salt and interpolation food preservative, high salt high sugar food does not meet the concept of modern healthy food, and at present to the inadequate science of the use of food preservative, the problem that ubiquity exceeds standard.Along with the raising of people's living standard, people have had higher requirement for function and the local flavor of fruit jelly, and exploitation can be promoted the product of health, become more and more important with the development of the concept of health " low sugar, less salt, low fat " that adapts to modern.
Summary of the invention
Primary and foremost purpose of the present invention is that the shortcoming that overcomes prior art, with not enough, provides a kind of preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function.
Another object of the present invention is to provide the Guangdong-style preserved fruits with throat-clearing throat-moistening function preparing by above-mentioned preparation method.This Guangdong-style preserved fruits sucrose and traditional preservatives content are lower, useful health.
Object of the present invention is achieved through the following technical solutions:
A preparation method with the Guangdong-style preserved fruits of throat-clearing throat-moistening function, comprises the following steps:
(1) select materials, clean: choose three magnificent Lee, clean up.
(2) embryo that salts down: the three Hua Liyu salt that clean up are mixed and pickled.
(3) sclerosis: harden after Lee's embryo of pickling is rinsed well.
(4) desalination: Lee's embryo through overcure is carried out to desalination.
(5) ooze for the first time sugar: Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and water are mixed to get to liquid glucose, candy together with Lee's embryo that liquid glucose is crossed with desalting processing, ooze for the first time sugar.It should be noted that in the liquid glucose oozing after sugar, owing to containing functional component, therefore each liquid glucose all recycles.
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out the 4th time and ooze sugar.
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room and under the condition of 55～60 ℃, be dried to moisture 18～20wt%, obtain having the Guangdong-style preserved fruits of throat-clearing throat-moistening function.
Three magnificent Lee described in step (1) are preferably three large, full magnificent Lee.
Salt described in step (2) and three magnificent Lee's mass ratio is preferably 1:1.
The time of pickling described in step (2) is preferably 15～20 days.
Sclerosis described in step (3) is preferably with 0.5wt% alum solution sclerosis 16～24h.
Desalination described in step (4) is preferably in circulating water to be carried out, and the time of desalination is preferably 20～24h.
The addition of Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, sweetener and the water described in step (5) is preferably with respect to every Lee's 1kg embryo and adds 120g Radix Glycyrrhizae, 360～400g peppermint, 180～200g honeysuckle, 10～12g Tea Polyphenols, 500g sucrose, 500mg sweetener and 10L water; Described 500mg sweetener is preferably 450mg honey element and 50mg saccharin sodium.
The sugar that oozes for the first time described in step (5) is preferably and boils to the surplus 2L left and right of liquid glucose (the about 20wt% of concentration of liquid glucose), soaks 24h.
To be preferably the concentration that adds sucrose to make liquid glucose be 30wt% to the sugar that oozes for the second time described in step (6), soaks 24h.
To be preferably the concentration that adds sucrose to make liquid glucose be 40wt% to the sugar that oozes for the third time described in step (7), soaks 48h.
Sugar is oozed in described in step (8) the 4th time, and to be preferably the concentration that adds sucrose to make liquid glucose be 45wt%, soaks 48h.
Dry described in step (9) is preferably when dry every 2～3 hours stirrings once.
A kind of Guangdong-style preserved fruits with throat-clearing throat-moistening function prepares by above-mentioned preparation method.This Guangdong-style preserved fruits high resilience, hand is not sticky, and moisture is 18～20wt% left and right approximately.
The present invention adds appropriate honeysuckle, peppermint and Tea Polyphenols in the process of stirring off, make chlorogenic acid, menthol and Tea Polyphenols wherein mix and to penetrate in fruit jelly with liquid glucose, the existence of chlorogenic acid and menthol can make last fruit jelly have the function of throat-clearing throat-moistening.In addition, because the Tea Polyphenols adding has antisepsis, and traditional anti-corrosion mode is mainly the sucrose of some traditional anticorrisive agents and high concentration, therefore, adds Tea Polyphenols can reduce the consumption of other traditional preservatives and sucrose, and the sugar content of final products reduces.
The present invention has following advantage and effect with respect to prior art:
(1) the present invention is in preparation process, select honeysuckle, peppermint and Tea Polyphenols and the traditional fruit jelly raw material sugaring that is mixed, one side chlorogenic acid and menthol wherein makes fruit jelly have the effect of throat-clearing throat-moistening, and the interpolation of Tea Polyphenols can reduce the consumption of sucrose and anticorrisive agent on the other hand.
(2) preparation method's of the present invention yield rate can reach 95%, meets the demand of production.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to this.Unless stated otherwise, the reagent that the embodiment of the present invention is addressed is the conventional reagent using of the art.
Embodiment 1
(1) select materials, clean: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix and pickle 15 days with magnificent Lee of 1kg tri-.
(3) sclerosis: Lee's embryo of pickling is rinsed well rear with the 0.5wt% alum solution 16h that hardens.
(4) desalination: Lee's embryo through overcure is soaked to 20h in circulating water and carry out desalination.
(5) ooze for the first time sugar: 120g Radix Glycyrrhizae, 360g peppermint, 180g honeysuckle, 10g Tea Polyphenols, 500g sucrose and 10L water are mixed to get to liquid glucose, together with Lee's embryo that liquid glucose is crossed with desalting processing candy to liquid glucose volume be 2L, soak 24h ooze for the first time sugar.
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 30wt%, soaks 24h and oozes for the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 40wt%, soaks 48h and oozes for the third time sugar;
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 45wt%, and immersion 48h carries out the 4th time and oozes sugar;
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room and be dried under the condition of 55 ℃, every 3h stirring once, during to moisture 18wt%, shift out drying room, obtain having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand is not sticky.
Embodiment 2
(1) select materials, clean: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix and pickle 17 days with magnificent Lee of 1kg tri-.
(3) sclerosis: Lee's embryo of pickling is rinsed well rear with the 0.5wt% alum solution 18h that hardens.
(4) desalination: Lee's embryo through overcure is soaked to 22h in circulating water and carry out desalination.
(5) ooze for the first time sugar: 120g Radix Glycyrrhizae, 380g peppermint, 190g honeysuckle, 11g Tea Polyphenols, 500g sucrose and 10L water are mixed to get to liquid glucose, together with Lee's embryo that liquid glucose is crossed with desalting processing candy to liquid glucose volume be 2L, soak 24h ooze for the first time sugar.
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 30wt%, soaks 24h and oozes for the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 40wt%, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 45wt%, and immersion 48h carries out the 4th time and oozes sugar.
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room dry under the condition of 55 ℃, every 3h stirring once, fruit jelly high resilience, hand is not sticky, during to moisture 20wt%, shifts out drying room, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand is not sticky.
Embodiment 3
(1) select materials, clean: select three large, full magnificent Lee 1kg, clean up.
(2) embryo that salts down: get 1kg salt and mix and pickle 20 days with magnificent Lee of 1kg tri-.
(3) sclerosis: Lee's embryo of pickling is rinsed well rear with the 0.5wt% alum solution 22h that hardens.
(4) desalination: Lee's embryo through overcure is soaked to 20h in circulating water and carry out desalination.
(5) ooze for the first time sugar: 120g Radix Glycyrrhizae, 400g peppermint, 190g honeysuckle, 11g Tea Polyphenols, 500g sucrose and 10L water are mixed to get to liquid glucose, together with Lee's embryo that liquid glucose is crossed with desalting processing candy to liquid glucose volume be 2L, soak 24h ooze for the first time sugar.
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 30wt%, soaks 24h and oozes for the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 40wt%, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 45wt%, and immersion 48h carries out the 4th time and oozes sugar,
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room dry under the condition of 60 ℃, every 2h stirring once, fruit jelly high resilience, hand is not sticky, during to moisture 19wt%, shifts out drying room, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand is not sticky.
Embodiment 4
(1) select materials, clean: select three large, full magnificent Lee 1kg, clean up;
(2) embryo that salts down: get 1kg salt and mix and pickle 20 days with magnificent Lee of 1kg tri-.
(3) sclerosis: rinse Lee's embryo of pickling well the rear alum solution with the 0.5wt% 24h that hardens.
(4) desalination: Lee's embryo through overcure is soaked to 24h in circulating water and carry out desalination.
(5) ooze for the first time sugar: 120g Radix Glycyrrhizae, 400g peppermint, 200g honeysuckle, 12g Tea Polyphenols, 500g sucrose and 10L water are mixed to get to liquid glucose, together with Lee's embryo that liquid glucose is crossed with desalting processing candy to liquid glucose volume be 2L, soak 24h ooze for the first time sugar.
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 30wt%, soaks 24h and oozes for the second time sugar.
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 40wt%, soaks 48h and oozes for the third time sugar.
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, adding sucrose dissolved to make the concentration of liquid glucose is 45wt%, and immersion 48h carries out the 4th time and oozes sugar.
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room dry under the condition of 60 ℃, every 2h stirring once, fruit jelly high resilience, hand is not sticky, shifts out drying room during to moisture 20%, obtains having the Guangdong-style preserved fruits of throat-clearing throat-moistening function, this fruit jelly high resilience, hand is not sticky.
In the Guangdong-style preserved fruits that above embodiment prepares, the content of functional component is in table 1.The power of the throat-clearing throat-moistening function that product has can embody by the content of functional component, in general, chlorogenic acid content >=40mg/100g, menthol content >=50mg/100mg, there is good throat-clearing throat-moistening effect, and in the scope that is no more than national regulation, the content of functional component is higher, the throat-clearing throat-moistening effect having is better.
The content of functional component in the Guangdong-style preserved fruits that table 1 embodiment 1～4 prepares
Can find out by above embodiment, add according to the proportioning of honeysuckle, peppermint and Tea Polyphenols in example, the content of the functional component of final products all can reach the function of throat-clearing throat-moistening.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (8)
1. there is a preparation method for the Guangdong-style preserved fruits of throat-clearing throat-moistening function, it is characterized in that comprising the following steps:
(1) select materials, clean: choose three magnificent Lee, clean up;
(2) embryo that salts down: the three Hua Liyu salt that clean up are mixed and pickled;
(3) sclerosis: harden after Lee's embryo of pickling is rinsed well;
(4) desalination: Lee's embryo through overcure is carried out to desalination;
(5) ooze for the first time sugar: Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, honey element, saccharin sodium and water are mixed to get to liquid glucose, candy together with Lee's embryo that liquid glucose is crossed with desalting processing, ooze for the first time sugar;
(6) ooze for the second time sugar: on the basis of step (5), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the second time sugar;
(7) ooze for the third time sugar: on the basis of step (6), with concentration instrumentation residue sugar concentration, add sucrose dissolved, ooze for the third time sugar;
Ooze sugar (8) the 4th times: on the basis of step (7), with concentration instrumentation residue sugar concentration, add sucrose dissolved, carry out the 4th time and ooze sugar;
(9) dry: the fruit that step (8) is obtained is pulled out from liquid glucose, be placed in drying room and under the condition of 55～60 ℃, be dried to moisture 18～20wt%, obtain having the Guangdong-style preserved fruits of throat-clearing throat-moistening function;
Salt described in step (2) and three magnificent Lee's mass ratio is 1: 1;
The time of pickling described in step (2) is 15～20 days;
The sugar that oozes for the second time described in step (6) is 30wt% for adding sucrose to make the concentration of liquid glucose, soaks 24h;
The sugar that oozes for the third time described in step (7) is 40wt% for adding sucrose to make the concentration of liquid glucose, soaks 48h;
It is 45wt% for adding sucrose to make the concentration of liquid glucose that sugar is oozed in described in step (8) the 4th time, soaks 48h.
2. the preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function according to claim 1, is characterized in that: three Hua Liwei described in step (1) three large, full magnificent Lee.
3. the preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function according to claim 1, is characterized in that: being hardened to 0.5wt% alum solution sclerosis 16～24h described in step (3).
4. the preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function according to claim 1, is characterized in that: the desalination described in step (4) for to carry out in circulating water, and the time of desalination is 20～24h.
5. the preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function according to claim 1, is characterized in that:
The addition of Radix Glycyrrhizae, peppermint, honeysuckle, Tea Polyphenols, sucrose, honey element, saccharin sodium and the water described in step (5) is for to add 120g Radix Glycyrrhizae, 360～400g peppermint, 180～200g honeysuckle, 10～12g Tea Polyphenols, 500g sucrose, 450mg honey element, 50mg saccharin sodium and 10L water with respect to every Lee's 1kg embryo;
Oozing for the first time described in step (5) is sugared for boiling to the surplus 2L of liquid glucose, soaks 24h.
6. the preparation method of the Guangdong-style preserved fruits with throat-clearing throat-moistening function according to claim 1, is characterized in that: being dried when dry every 2～3 hours stirrings once described in step (9).
7. a Guangdong-style preserved fruits with throat-clearing throat-moistening function, is characterized in that: described Guangdong-style preserved fruits prepares by the preparation method described in claim 1～6 any one.
8. the Guangdong-style preserved fruits with throat-clearing throat-moistening function claimed in claim 7, is characterized in that: described Guangdong-style preserved fruits high resilience, hand is not sticky, moisture 18～20wt%.
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| CN103564126A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Preparation method of preserved plum |
| CN104585460A (en) * | 2015-02-09 | 2015-05-06 | 彭常安 | Preparation method of health aralia elata seem preserved fruit |
| CN105265711A (en) * | 2015-06-09 | 2016-01-27 | 彭常安 | Preserved honeysuckle quince fruit processing method |
| CN107410632A (en) * | 2015-09-10 | 2017-12-01 | 广东石油化工学院 | A kind of production method of Gentiana triflora fermentation preserved fruit |
| CN105166298A (en) * | 2015-10-21 | 2015-12-23 | 合浦果香园食品有限公司 | Processing method of Sanhua plum preserved fruits |
| CN106666036A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Processing method of low-sugar preserved cantaloupe with green tea flavor |
| CN106720871A (en) * | 2016-12-07 | 2017-05-31 | 湖南生物机电职业技术学院 | A kind of preparation method of preserved plum |
| CN106942452A (en) * | 2017-02-23 | 2017-07-14 | 伊春市博艺乌拉食品科技有限公司 | A kind of anti-ageing delicious elements of black currant fruit jelly |
| CN114847388A (en) * | 2021-02-03 | 2022-08-05 | 广西贺州市芬芳果蔬食品有限公司 | Sanhua plum preserved fruit and preparation method thereof |
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