CN106666026B - Plum slice fruitcake and preparation method thereof - Google Patents
Plum slice fruitcake and preparation method thereof Download PDFInfo
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- CN106666026B CN106666026B CN201710182178.6A CN201710182178A CN106666026B CN 106666026 B CN106666026 B CN 106666026B CN 201710182178 A CN201710182178 A CN 201710182178A CN 106666026 B CN106666026 B CN 106666026B
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- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 70
- 229920000881 Modified starch Polymers 0.000 claims abstract description 40
- 235000019426 modified starch Nutrition 0.000 claims abstract description 32
- 239000004368 Modified starch Substances 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 235000021018 plums Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 16
- 239000003549 soybean oil Substances 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- ZFKUTGNRVJOCIO-UHFFFAOYSA-N 3-Heptyldihydro-5-methyl-2(3H)-furanone Chemical compound CCCCCCCC1CC(C)OC1=O ZFKUTGNRVJOCIO-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 31
- 240000003183 Manihot esculenta Species 0.000 claims description 20
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 20
- 238000004537 pulping Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 238000011033 desalting Methods 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 6
- 239000013618 particulate matter Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 241000227653 Lycopersicon Species 0.000 claims 4
- 235000021579 juice concentrates Nutrition 0.000 claims 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000001291 vacuum drying Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008520 organization Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000010257 thawing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- 235000020429 malt syrup Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000007790 scraping Methods 0.000 description 3
- 235000004347 Perilla Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 229920000107 Acetylated distarch adipate Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000002508 compound effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 description 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 description 1
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- A23G3/48—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
-
- 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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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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)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a plum slice fruitcake and a preparation method thereof, and the plum slice fruitcake is prepared from dry and wet plums, white granulated sugar, green plum juice concentrated solution, concentrated tomato sauce, hydrolyzed vegetable protein powder, 3-heptyl dihydro-5-methyl-2 (3H) -furanone, maltose syrup, FS466 modified starch, FS789 modified starch, soybean oil, seasoning powder I and water. According to the invention, FS466 modified starch and FS789 modified starch are compounded and used in the green plum fruit cake, so that substances can be uniformly pasted and adsorbed, and the dried product has no hardness in taste and has an anti-freeze-thawing effect. The plum slice produced by the method of the invention is subjected to the processes of defoaming and vacuum drying, the defect of more bubbles of the traditional plum slice is eliminated, the surface and internal organization structures of the product are uniform, and the breakage rate in the slice uncovering process after drying is lower.
Description
Technical Field
The invention relates to the field of food processing, in particular to a plum slice fruitcake and a preparation method thereof.
Background
The plum slice fruitcake is a leisure food which is gradually popular in recent years, and is popular among people because of having unique sour, sweet and delicious flavor and good chewing mouthfeel. According to the disclosure of unibody of Yi company, the sale amount of fruit cake products 2015 is over ten million, wherein the dominant product is green plum fruit cake.
The further research of the plum slice fruitcake by the prior art personnel starts in the last 5 years, for example, patent 201210039324.7 discloses a healthy plum slice and a manufacturing process, the ingredients of the patent are simpler, the plum slice fruitcake produced by experimental replication has the defects of hard mouthfeel, single mouthfeel and the like, and the breakage rate of the peeled plum slice in the production process is higher; the reason is that the formula contains a certain amount of sugar, so that the problem of obvious hardening exists after drying; secondly, because the organization structure of the traditional plum slice is compact, the adhesion between the traditional plum slice and the mould after the traditional plum slice is dried and formed in the mould is compact, and the traditional plum slice can be damaged when being taken off. Patent 201410031430.X discloses a perilla plum slice and a preparation method thereof, although elements such as perilla, vitamins and the like are added in ingredients of the patent, the preparation method adopts a mode of combining a conventional production process with cassava starch, and the taste of a plum slice fruit cake cannot be comprehensively improved. In addition, in the traditional production process of the plum slices, more bubbles are generated on the surface of the plum slice fruitcake, the bubbles are generated due to water vapor evaporation in the drying process, and a large amount of bubbles on the surface of the fruitcake not only affect the appearance of the product, but also cause the taste of the product to be uneven, thereby affecting the quality of the product.
Disclosure of Invention
Aiming at the problems of the conventional plum slice fruitcake, the invention provides the plum slice fruitcake and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a plum slice fruitcake is characterized by being prepared from 60-85 parts of dry and wet plums, 8-12 parts of white granulated sugar, 1-3 parts of green plum juice concentrated solution, 3-8 parts of concentrated tomato paste, 0.05-0.1 part of hydrolyzed vegetable protein powder, 0.05-0.12 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 3-15 parts of malt syrup, 1-5 parts of FS466 modified starch, 1-3 parts of FS789 modified starch, 2-10 parts of soybean oil, 5-12 parts of seasoning powder I and 3-5 parts of water.
The dry and wet plum is semi-dry plum which is obtained by pickling fresh green plums according to the industrial habit and then drying the pickled fresh green plums in the sun until the salinity is 29-35% and the water content is 55-60%.
The green plum juice concentrated solution is plum soup obtained after pickling green plums, and is naturally sun-cured to obtain a green plum concentrated solution with the salinity of 23% and the acidity of 19%.
The concentrated tomato sauce is obtained by concentrating fresh tomatoes in a cold crushing mode, wherein the soluble solid content of the concentrated tomato sauce is 36-38%.
The seasoning powder I is prepared by uniformly stirring 70-90 parts of maltodextrin, 10-20 parts of glucose powder and 2-8 parts of cassava raw powder.
The cassava raw powder is cassava whole cassava powder directly prepared by cleaning cassava, and processing technologies such as peeling are not carried out.
The 3-heptyl dihydro-5-methyl-2 (3H) -furanone is a commercial product, and the quality requirements of the commercial product all meet the requirements of the prior ministry of health and the related bulletins of subsequent health authorities.
The soybean oil, the white granulated sugar and the hydrolyzed vegetable protein powder are all commercially available products.
The FS466 modified starch is hydroxypropyl distarch phosphate starch which is prepared by taking corn starch as a raw material and through a starch modification process and is researched and sold by Shenzhou Rich technology (Beijing) Limited company, and the Shenzhou Rich technology (Beijing) Limited company names the FS466 modified starch.
The FS789 modified starch is acetylated distarch adipate starch which is prepared by taking cassava starch as a raw material and through a starch modification process and is developed and sold by Shenzhou Rich technology (Beijing) Limited company, and the Shenzhou Rich technology (Beijing) Limited company names the FS789 modified starch.
Further, the preferable formula of each raw material comprises 70 parts of dry and wet plums, 10 parts of white granulated sugar, 2 parts of green plum juice concentrated solution, 5 parts of concentrated tomato sauce, 0.06 part of hydrolyzed vegetable protein powder, 0.09 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 8 parts of maltose syrup, 2 parts of FS466 modified starch, 1 part of FS789 modified starch, 6 parts of soybean oil, 8 parts of seasoning powder I and 4 parts of water.
Further, the preferable formula of the seasoning powder I is 80 parts of maltodextrin, 16 parts of glucose powder and 5 parts of cassava raw powder.
The preparation method of the plum slice fruitcake is characterized in that the processing and production process is as follows:
1. cleaning and desalting: carrying out flowing water desalting on the dry and wet plums in a desalting pool, and finishing desalting when the salt content in the green plums is 5-6%;
2. pulping: pulping the desalted green plums by a pulping machine, selecting a screen with 10-20 meshes to obtain green plum pulp, and discarding green plum kernels from the other outlet of the pulping machine;
3. starch pre-gelatinization: respectively slowly adding FS466 modified starch and FS789 modified starch into water, and uniformly stirring to form pre-gelatinized starch;
4. uniformly mixing and seasoning: putting the green plum pulp obtained in the step 2 into a jacketed kettle, heating to 60 ℃, adding white granulated sugar, green plum juice concentrated solution, concentrated tomato paste, hydrolyzed vegetable protein powder, 3-heptyl dihydro-5-methyl-2 (3H) -furanone and maltose syrup into the jacketed kettle, stirring until no obvious particulate matter exists, continuously raising the temperature in the stirring process, slowly adding the pregelatinized starch prepared in the step 3 into the jacketed kettle when the temperature reaches 85 ℃, heating while stirring, stopping heating when the temperature reaches 95 ℃, keeping stirring at 95 ℃ for 10 minutes, and obtaining a mixture I;
5. vacuum defoaming: adding the mixture I in the jacketed kettle into a vacuum defoaming machine, starting a vacuum pump, setting the vacuum degree to be 0.06-0.09MPa, and stirring and defoaming for 10-15 minutes to obtain a mixture II;
6. molding: soaking the mold in the plum slice forming machine in soybean oil for 30 s, placing into the forming machine, adding the defoamed mixture II into the plum slice forming machine for forming, and controlling the forming thickness to be 2-4 mm according to the standard of internal operation;
7. and (3) vacuum drying: drying the formed plum slices and the die in a vacuum drier at a vacuum degree of 0.08-0.12MPa and a temperature of 50-70 ℃, wherein the drying time is 8-16 hours according to the thickness of a scraping sheet;
8. preparation of seasoning powder I: adding maltodextrin, glucose powder and cassava raw powder into a stirrer, and uniformly stirring at a speed of less than 200 revolutions per minute;
9. uncovering the slices and mixing the powder: taking off the dried plum slices obtained in the step 6 from the mold, and uniformly mixing the seasoning powder I prepared in the step 7 on the surface of the plum slices, wherein a layer of fine powder is preferably arranged on the surface of the plum slices;
10. slicing to obtain a finished product: slicing the plum slices mixed with the powder according to the specification requirement, and slicing to obtain the finished product.
Compared with the prior art, the invention has the beneficial effects that:
1. the unique green plum juice concentrated solution, the hydrolyzed vegetable protein powder and the 3-heptyl dihydro-5-methyl-2 (3H) -furanone are matched, so that the green plum juice concentrated solution has good compound effect in products and unique taste. The mouthfeel of the product is graded by adopting a fuzzy evaluation method, the comprehensive score in the aspect of mouthfeel exceeds the mainstream product in the market by more than 2.3 points, and the product has wide market space.
2. According to the invention, FS466 modified starch and FS789 modified starch are compounded and used in the green plum fruit cake for the first time, the two modified starches can uniformly gelatinize and adsorb substances, the dried product has no hard taste and has an anti-freeze-thawing effect, and thus greater convenience is provided for sale and transportation of the product in the north in winter.
3. The invention completely provides a brand-new process for producing the plum slice fruitcake for the first time, the plum slices produced by the process eliminate the defect of more bubbles of the traditional plum slices through the processes of defoaming and vacuum drying, and the plum slice fruitcake has the characteristics of unique taste, uniform surface and internal organizational structure of the product and the like.
4. According to the invention, the mould is soaked in the soybean oil before forming, so that the soybean oil is adsorbed on the surface of the mould, the breakage rate is lower in the process of uncovering the slices after drying, compared with the breakage rate of 3.2% in the traditional process, the breakage rate of the plum slices produced by the process is only 0.5%, and the yield is greatly improved. The principle is that the water retention effect of two kinds of modified starch is matched, and the soybean oil can not be completely dissolved into the mixture II, so that the adhesion between the plum slice slurry and the mould can be greatly reduced due to the soybean oil.
Detailed Description
The preparation process of the present invention will be described below with reference to specific embodiments.
Example one
The raw materials of the plum slice fruitcake comprise 75 parts of dry and wet plums, 9 parts of white granulated sugar, 1.5 parts of green plum juice concentrated solution, 6 parts of concentrated tomato sauce, 0.06 part of hydrolyzed vegetable protein powder, 0.07 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 6 parts of maltose syrup, 2 parts of FS466 modified starch, 2 parts of FS789 modified starch, 7 parts of soybean oil, 10 parts of seasoning powder I and 5 parts of water.
Wherein the seasoning powder I is prepared by uniformly stirring 70 parts of maltodextrin, 20 parts of glucose powder and 7 parts of cassava raw powder.
The processing process of the plum slice fruitcake comprises the following steps:
1. cleaning and desalting: and (4) carrying out flowing water desalting on the dry and wet plums in a desalting pool, wherein when the salt content in the green plums is 5-6%, the desalting is finished.
2. Pulping: pulping the desalted green plum by using a pulping machine, selecting a 10-mesh screen to obtain green plum pulp during pulping, and discharging the green plum kernels from the other outlet of the pulping machine for discarding.
3. Starch pre-gelatinization: and respectively slowly adding the FS466 modified starch and the FS789 modified starch into water, and uniformly stirring to form the pregelatinized starch.
4. Uniformly mixing and seasoning: and (3) putting the green plum pulp obtained in the step (2) into a jacketed kettle, heating to 60 ℃, adding white granulated sugar, green plum juice concentrated solution, concentrated tomato paste, hydrolyzed vegetable protein powder, 3-heptyl dihydro-5-methyl-2 (3H) -furanone and malt syrup into the jacketed kettle, stirring until no obvious particulate matter exists, continuously raising the temperature in the stirring process, slowly adding the pregelatinized starch prepared in the step (3) into the jacketed kettle when the temperature reaches 85 ℃, heating while stirring, stopping heating when the temperature reaches 95 ℃, keeping the temperature at 95 ℃ and stirring for 10 minutes to obtain a mixture I.
5. Vacuum defoaming: and adding the mixture I in the jacketed kettle into a vacuum defoaming machine, starting a vacuum pump, setting the vacuum degree to be 0.06 MPa, and stirring and defoaming for 12 minutes to obtain a mixture II.
6. Molding: soaking the mold in the plum slice forming machine in soybean oil for 30 s, placing into the forming machine, and adding the defoamed mixture II into the plum slice forming machine for forming. The thickness of the formed article was controlled to be 2 mm according to the standard of internal operation.
7. And (3) vacuum drying: and (3) drying the formed plum slices and the die in a vacuum dryer, wherein the vacuum degree is set to be 0.09MPa, the temperature is set to be 60 ℃, and the drying time is 8 hours according to the thickness of a scraping blade.
8. Preparation of seasoning powder: 70 parts of maltodextrin, 20 parts of glucose powder and 7 parts of cassava raw powder are added into a stirrer and stirred uniformly at the rotating speed of less than 200 revolutions per minute.
9. Uncovering the slices and mixing the powder: and (4) removing the dried plum slices obtained in the step (6) from the mould, and uniformly mixing the seasoning powder I prepared in the step (7) on the surfaces of the plum slices, wherein a layer of fine powder is preferably arranged on the surfaces of the plum slices.
10. Slicing to obtain a finished product: slicing the plum slices mixed with the powder according to the specification requirement, and slicing to obtain the finished product.
Example two
The raw materials of the plum slice fruitcake comprise 70 parts of dry and wet plums, 10 parts of white granulated sugar, 2 parts of green plum juice concentrated solution, 5 parts of concentrated tomato sauce, 0.06 part of hydrolyzed vegetable protein powder, 0.09 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 8 parts of maltose syrup, 2 parts of FS466 modified starch, 1 part of FS789 modified starch, 6 parts of soybean oil, 8 parts of seasoning powder I and 4 parts of water.
Wherein the seasoning powder I is prepared by uniformly stirring and mixing 80 parts of maltodextrin, 16 parts of glucose powder and 5 parts of cassava raw powder.
The processing process of the plum slice fruitcake comprises the following steps:
1. cleaning and desalting: and (4) carrying out flowing water desalting on the dry and wet plums in a desalting pool, wherein when the salt content in the green plums is 5-6%, the desalting is finished.
2. Pulping: pulping the desalted green plum by using a pulping machine, wherein a sieve with 20 meshes is selected to obtain green plum pulp during pulping, and the green plum kernels come out from the other outlet of the pulping machine and are discarded.
3. Starch pre-gelatinization: and respectively slowly adding the FS466 modified starch and the FS789 modified starch into water, and uniformly stirring to form the pregelatinized starch.
4. Uniformly mixing and seasoning: and (3) putting the green plum pulp obtained in the step (2) into a jacketed kettle, heating to 60 ℃, adding white granulated sugar, green plum juice concentrated solution, concentrated tomato paste, hydrolyzed vegetable protein powder, 3-heptyl dihydro-5-methyl-2 (3H) -furanone and malt syrup into the jacketed kettle, stirring until no obvious particulate matter exists, continuously raising the temperature in the stirring process, slowly adding the pregelatinized starch prepared in the step (3) into the jacketed kettle when the temperature reaches 85 ℃, heating while stirring, stopping heating when the temperature reaches 95 ℃, keeping the temperature at 95 ℃ and stirring for 10 minutes to obtain a mixture I.
5. Vacuum defoaming: and adding the mixture I in the jacketed kettle into a vacuum defoaming machine, starting a vacuum pump, setting the vacuum degree to be 0.09MPa, and stirring and defoaming for 15 minutes to obtain a mixture II.
6. Molding: soaking the mold in the plum slice forming machine in soybean oil for 30 s, placing into the forming machine, and adding the defoamed mixture II into the plum slice forming machine for forming. The thickness of the formed article was controlled to 3 mm according to the standard of internal operation.
7. And (3) vacuum drying: and (3) drying the formed plum slices and the die in a vacuum dryer, wherein the vacuum degree is set to be 0.12MPa, the temperature is set to be 70 ℃, and the drying time is 12 hours according to the thickness of a scraping blade.
8. Preparation of seasoning powder: adding 80 parts of maltodextrin, 16 parts of glucose powder and 5 parts of cassava raw powder into a stirrer, and uniformly stirring at a speed of less than 200 revolutions per minute.
9. Uncovering the slices and mixing the powder: and (4) removing the dried plum slices obtained in the step (6) from the mould, and uniformly mixing the seasoning powder I prepared in the step (7) on the surfaces of the plum slices, wherein a layer of fine powder is preferably arranged on the surfaces of the plum slices.
10. Slicing to obtain a finished product: slicing the plum slices mixed with the powder according to the specification requirement, and slicing to obtain the finished product.
The plum slices prepared in the first and second embodiments of the invention have softer mouthfeel and more prominent sweet taste and sour taste.
The above description is only a preferred embodiment of the present invention, and it is needless to say that the scope of the present invention is not limited by this, and therefore, the scope of the present invention is covered by the claims equivalent to the modifications of the present invention.
Claims (3)
1. A plum slice fruitcake is characterized by being prepared from 60-85 parts of dry and wet plums, 8-12 parts of white granulated sugar, 1-3 parts of green plum juice concentrated solution, 3-8 parts of concentrated tomato paste, 0.05-0.1 part of hydrolyzed vegetable protein powder, 0.05-0.12 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 3-15 parts of maltose syrup, 1-5 parts of FS466 modified starch, 1-3 parts of FS789 modified starch, 2-10 parts of soybean oil, 5-12 parts of seasoning powder I and 3-5 parts of water; the seasoning powder I is prepared by uniformly stirring and mixing 70-90 parts of maltodextrin, 10-20 parts of glucose powder and 2-8 parts of cassava raw powder; the dried and wet plums are half-dried plums which are salted by fresh green plums and dried in the sun until the salinity is 29-35% and the water content is 55-60%, the green plum juice concentrated solution is plum soup after the green plums are salted, the green plum concentrated solution is naturally dried to obtain the green plum concentrated solution with the salinity of 23% and the acidity of 19%, the concentrated tomato sauce is tomato sauce which is obtained by concentrating fresh tomatoes in a cold crushing mode and has the soluble solid content of 36-38%, the cassava raw powder is cassava whole cassava powder directly prepared by cleaning cassava, and a peeling processing technology is not carried out; the processing and production process of the plum slice fruitcake comprises the following steps:
cleaning and desalting: carrying out flowing water desalting on the dry and wet plums in a desalting pool, and finishing desalting when the salt content in the green plums is 5-6%;
secondly, pulping: pulping the desalted green plums by a pulping machine, selecting a screen with 10-20 meshes to obtain green plum pulp, and discarding green plum kernels from the other outlet of the pulping machine;
③ pre-gelatinizing starch: respectively slowly adding FS466 modified starch and FS789 modified starch into water, and uniformly stirring to form pre-gelatinized starch;
fourthly, uniformly mixing and seasoning: putting the green plum pulp obtained in the step two into a jacketed kettle, heating to 60 ℃, adding white granulated sugar, green plum juice concentrated solution, concentrated tomato sauce, hydrolyzed vegetable protein powder, 3-heptyl dihydro-5-methyl-2 (3H) -furanone and maltose syrup into the jacketed kettle, stirring until no obvious particulate matter exists, continuously raising the temperature in the stirring process, slowly adding the pre-gelatinized starch prepared in the step three into the jacketed kettle when the temperature reaches 85 ℃, heating while stirring, stopping heating when the temperature reaches 95 ℃, keeping the temperature at 95 ℃ and stirring for 10 minutes to obtain a mixture I;
fifthly, vacuum defoaming: adding the mixture I in the jacketed kettle into a vacuum defoaming machine, starting a vacuum pump, setting the vacuum degree to be 0.06-0.09MPa, and stirring and defoaming for 10-15 minutes to obtain a mixture II;
sixthly, forming: soaking the mold in the plum slice forming machine in soybean oil for 30 s, placing into the forming machine, adding the defoamed mixture II into the plum slice forming machine for forming, and controlling the forming thickness of the plum slices to be 2-4 mm;
and (c) drying in vacuum: drying the formed plum slices and the die in a vacuum drier at a vacuum degree of 0.08-0.09MPa and a temperature of 50-70 ℃ for 8-16 hours according to the thickness of the wiper blade;
preparing a seasoning powder I: adding maltodextrin, glucose powder and cassava raw powder into a stirrer, and uniformly stirring at a speed of less than 200 revolutions per minute;
ninthly, uncovering the piece and mixing the powder: removing the dried plum slices from the die, and uniformly mixing the seasoning powder I prepared in the step (viii) on the surfaces of the plum slices, preferably to form a layer of fine powder on the surfaces of the plum slices;
r, finished product of slicing: slicing the plum slices mixed with the powder according to the specification requirement, and slicing to obtain the finished product.
2. The plum slice fruitcake as claimed in claim 1, wherein the raw materials comprise 70 parts of wet and dry plum, 10 parts of white granulated sugar, 2 parts of green plum juice concentrate, 5 parts of concentrated tomato paste, 0.06 part of hydrolyzed vegetable protein powder, 0.09 part of 3-heptyl dihydro-5-methyl-2 (3H) -furanone, 8 parts of maltose syrup, 2 parts of FS466 modified starch, 1 part of FS789 modified starch, 6 parts of soybean oil, 8 parts of seasoning powder I and 4 parts of water.
3. The plum slice fruitcake as claimed in claim 1, wherein the formula of the seasoning powder I comprises 80 parts of maltodextrin, 16 parts of glucose powder and 5 parts of cassava raw powder.
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| CN109170097A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of green plum preserved fruit |
| CN109170096A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of the green plum snack food of band fruit filling |
| CN109170095A (en) * | 2018-10-10 | 2019-01-11 | 普宁市梅乡食品有限公司 | A kind of preparation method of herbal tea taste haw sheet |
| CN112075602A (en) * | 2019-06-12 | 2020-12-15 | 普宁市梅乡食品有限公司 | A kind of Gefenmei tablet and preparation method thereof |
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