CN108157735A - A kind of rock sugar pear solid beverage and preparation method thereof - Google Patents

Abstract

The invention discloses a rock sugar pear solid drink and a preparation method thereof. The preparation method comprises the steps of: putting 2-6 small pieces of preserved pear fruit into a mold; putting rock sugar powder into a sugar pot, and adding 5% by weight of the rock sugar powder 10% honey water, heating and stirring to melt the rock sugar into a sugar solution with a temperature of 110-120°C, the sugar solution is taken out of the pan and poured into a mold with preserved Sydney fruit pieces, the mass ratio of preserved Sydney fruit to sugar solution in the mold is 10:90-2:98, the sugar solution is cooled and solidified, and then demolded to obtain semi-finished Sydney rock candy; the semi-finished Sydney rock candy is dried until the moisture content is ≤2.0%, and then packed. The production method of the ice sugar pear solid beverage of the invention is simple; the proportion of the rock sugar pear solid drink is reasonable, the taste is unique, the pear is edible when drinking, and the needs of people for nutrition and health care are met. It is a new type of solid beverage, which enriches the types of pear rock candy in the existing market.

Description

A kind of ice sugar Sydney solid drink and preparation method thereof

technical field

The invention relates to the field of food processing, in particular to a rock sugar pear solid drink and a preparation method thereof.

Background technique

Rock sugar has two kinds of monocrystalline rock sugar and polycrystalline rock sugar. Rock sugar is transparent or translucent; rock sugar is sweet and has the effects of nourishing the middle and nourishing qi, nourishing yin and promoting body fluid, moistening the lungs and relieving cough, clearing away heat and detoxification, beautifying the skin, and reducing turbidity. Sore throat, dry mouth, high blood pressure, etc. Rock sugar is used as a good medicine for colds and colds in many countries, and it is generally loved by consumers.

Sydney is a Rosaceae plant, rich in polysaccharides, malic acid, citric acid, carotene, calcium, phosphorus and iron and other nutrients.

With the continuous development of the national economy, people's lives are also improved, and the demand for natural, safe, healthy and nutritious food is increasing. Many families have the habit of cooking pears with rock sugar to moisten the lungs and relieve coughs, but they have to be cooked every time, which is troublesome. And although rock sugar and pears have nutritious and medicinal effects respectively, the combination of the two has a more comprehensive effect. But it is inconvenient to grasp the dosage for consumption. If the dosage is too large, it will cause waste of nutrients and even have side effects. If the dosage is small, it will not be able to satisfy people's nutritional needs.

Compared with soft drinks, solid drinks are gradually welcomed by consumers because they are easy to carry and can be brewed with water according to personal preference. However, existing solid beverages often have the defect of destroying or losing the nutritional components of the nutritious food source through deep processing procedures.

Contents of the invention

The technical problem to be solved by the present invention is to provide a rock sugar pear solid drink and a preparation method thereof.

In order to solve the above-mentioned technical problems, the present invention at first proposes a kind of preparation method of ice sugar pear solid beverage, comprises the following steps:

Prepare ingredients; select a certain amount of preserved pears for later use;

Break down the preserved Sydney fruit into small pieces the size of soybean grains;

Buguo: Put 2-6 small pieces of preserved Sydney pear into each mold;

Boiling sugar: Put rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar solution with a temperature of 110-120°C,

Forming: boil the sugar out of the pan and pour it into the molds, the mass ratio of pear fruit and sugar liquid in each mold is 10:90-2:98;

Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies;

Drying: Dry the semi-finished pear rock candy until the moisture content is ≤4.0%, and then seal the package.

Preferably, in the step of placing fruit, 4-5 small pieces of preserved Sydney pears are put into each mold.

The drying temperature of the semi-finished Sydney rock candy is 65-80°C.

Further, the Sydney preserved fruit is prepared through the following steps:

Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees;

Deceleration: The fresh fruit after quick freezing slowly melts;

Candied: Drain the fruit and use 40-50% of its weight in sugar for 20-24 hours;

Candied: Take out the candied Sydney fruit and drain the sugar solution; add sugar solution with a concentration of 50%-75% in the pot, add the candied Sydney fruit, and boil for 20-55 minutes;

Drying: Take out the sugar-boiled pear fruit, drain the sugar solution, put it on a bamboo screen (or stainless steel screen), and send it to a drying room for drying. When drying, the early temperature should be controlled at 50°C. When the fruit is half-dried, the temperature should be increased to 55-58°C, and the drying should be continued for 18-22 hours to obtain preserved pear fruit. The dried dried fruit is elastic and not sticky when pinched. Dehydration and drying can remove the excess water in the fruit and form a layer of "sugar coating" on the surface of the product to inhibit the growth and development of microorganisms on the surface and inside of the preserved fruit, thereby prolonging the shelf life of the preserved fruit.

Preferably, in the sugar cooking step, first add sugar liquid with a concentration of 50% in the pot, add candied snow pear fruit and stir, add sugar after boiling for 10-15 minutes to make the sugar liquid concentration 65%, and continue to boil 10-15 minutes.

Further, after continuing to boil for 10-15 minutes, add granulated sugar to make the concentration of the sugar solution 75%, and continue to boil for 20-25 minutes. The protoplasm of the protein cells in the fruit is solidified by heat, on the one hand, it can produce better permeability, on the other hand, it destroys various enzymes in the fruit by means of blanching, which is beneficial to prevent oxidative browning of tannins and maintain the delicious color of preserved fruit.

The rock sugar Sydney solid drink prepared by the preparation method of the rock sugar Sydney solid drink.

The production method of the ice sugar pear solid beverage of the invention is simple. The rock sugar Sydney solid drink has a reasonable ratio and unique taste, and the preserved Sydney fruit is edible when drinking, which meets people's needs for nutrition and health care. It is a new type of solid beverage, which enriches the types of pear rock candy in the existing market.

Detailed ways

Example 1

Rock sugar pear solid drink is prepared through the following steps:

Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees;

Deceleration: The fresh fruit after quick freezing slowly melts;

Candied: Drain the fruit and use 40% of its weight in sugar for 24 hours;

Candied cooking: Take out the candied pear fruit and drain the sugar solution; first add sugar solution with a concentration of 50% in the pot, add the candied pear fruit and stir, boil for 10-15 minutes, then add sugar to make the sugar Liquid concentration is 65%, continue to boil for 10-15 minutes. Then add granulated sugar to make the sugar solution concentration 75%, and continue to boil for 20-25 minutes.

Drying: Take out the sugar-boiled pear fruit, drain the sugar solution, put it on a bamboo screen or stainless steel net, and send it to the drying room for drying. During drying, the early temperature should be controlled at 50°C, and when the fruit is half-dried, the temperature should be increased to 55°C, and the drying should be continued for 22 hours to obtain preserved pear fruit.

Break down the preserved Sydney fruit into small pieces the size of soybean grains;

Buguo: Put 2-6 small pieces of preserved Sydney pear into each mold;

Boiling sugar: Put rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar solution with a temperature of 110°C,

Forming: Boil the sugar out of the pot and pour it into the mold. The mass ratio of pear fruit and sugar liquid in each mold is 10:90;

Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies;

Drying: Dry the semi-finished pear rock candy in a temperature environment of 65°C until the moisture content is ≤4.0%, and then seal the package.

Example 2

Rock sugar pear solid drink is prepared through the following steps:

Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees;

Deceleration: The fresh fruit after quick freezing slowly melts;

Candied: Drain the fruit and use 50% of its weight in sugar for 20 hours;

Candied cooking: Take out the candied pear fruit and drain the sugar solution; first add sugar solution with a concentration of 50% in the pot, add the candied pear fruit and stir, boil for 10-15 minutes, then add sugar to make the sugar Liquid concentration is 65%, continue to boil for 10-15 minutes. Then add granulated sugar to make the sugar solution concentration 75%, and continue to boil for 20-25 minutes.

Drying: Take out the sugar-boiled pear fruit, drain the sugar solution, put it on a bamboo screen or stainless steel net, and send it to the drying room for drying. During drying, the initial temperature should be controlled at 50°C. When the fruit is half-dried, the temperature should be increased to 58°C, and the drying should be continued for 18 hours to obtain preserved pear fruit.

Break down the preserved Sydney fruit into small pieces the size of soybean grains;

Buguo: Put 4-5 small pieces of preserved Sydney pear into each mold;

Boiling sugar: put rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar solution with a temperature of 120°C,

Forming: Boil the sugar out of the pot and pour it into the mold. The mass ratio of pear fruit and sugar solution in each mold is 2:98;

Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies;

Drying: Dry the semi-finished pear rock candy in a temperature environment of 80°C until the moisture content is ≤4.0%, and then seal the package.

Example 3

Rock sugar pear solid drink is prepared through the following steps:

Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees;

Deceleration: The fresh fruit after quick freezing slowly melts;

Candied: Drain the fruit and use 45% of its weight in sugar for 22 hours;

Candied cooking: Take out the candied pear fruit and drain the sugar solution; first add sugar solution with a concentration of 50% in the pot, add the candied pear fruit and stir, boil for 10-15 minutes, then add sugar to make the sugar Liquid concentration is 65%, continue to boil for 10-15 minutes. Then add granulated sugar to make the sugar solution concentration 75%, and continue to boil for 20-25 minutes.

Drying: Take out the sugar-boiled pear fruit, drain the sugar solution, put it on a bamboo screen or stainless steel net, and send it to the drying room for drying. During drying, the initial temperature should be controlled at 50°C, and when the fruit is half-dried, the temperature should be increased to 56°C, and the drying should be continued for 20 hours to obtain preserved pear fruit.

Break down the preserved Sydney fruit into small pieces the size of soybean grains;

Buguo: Put 3-5 small pieces of preserved Sydney pear into each mold;

Boiling sugar: Put the rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar liquid with a temperature of 115°C,

Forming: Boil the sugar out of the pot and pour it into the mold. The mass ratio of pear fruit and sugar liquid in each mold is 5:95;

Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies;

Drying: Dry the semi-finished pear rock candy in a temperature environment of 70°C until the moisture content is ≤4.0%, and then seal the package.

Example 4

Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees;

Deceleration: The fresh fruit after quick freezing slowly melts;

Candied: Drain the fruit and sugar 48% of its weight for 21 hours;

Candied cooking: Take out the candied pear fruit and drain the sugar solution; first add sugar solution with a concentration of 50% in the pot, add the candied pear fruit and stir, boil for 10-15 minutes, then add sugar to make the sugar Liquid concentration is 65%, continue to boil for 10-15 minutes. Then add granulated sugar to make the sugar solution concentration 75%, and continue to boil for 20-25 minutes.

Drying: Take out the sugar-boiled pear fruit, drain the sugar solution, put it on a bamboo screen or stainless steel net, and send it to the drying room for drying. During drying, the initial temperature should be controlled at 50°C, and when the fruit is half-dried, the temperature should be increased to 57°C, and the drying should be continued for 19 hours to obtain preserved pear fruit.

Break down the preserved Sydney fruit into small pieces the size of soybean grains;

Buguo: Put 4-6 small pieces of preserved Sydney pear into each mold;

Boiling sugar: Put rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar solution with a temperature of 118°C,

Forming: Boil the sugar out of the pot and pour it into the mold. The mass ratio of pear fruit and sugar liquid in each mold is 6:94;

Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies;

Drying: Dry the semi-finished pear rock candy in a temperature environment of 75°C until the moisture content is ≤4.0%, and then seal the package.

Finally, it should be noted that the above specific embodiments are only used to illustrate the technical solutions of the present invention and not limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that the present invention can be Modifications or equivalent replacements of the technical solutions without departing from the spirit and scope of the technical solutions of the present invention shall fall within the scope of the claims of the present invention.

Claims (7)

1. a preparation method of ice sugar pear solid beverage, is characterized in that, comprises the steps: Prepare ingredients; select a certain amount of preserved pears for later use; Break down the preserved Sydney fruit into small pieces the size of soybean grains; Buguo: Put 2-6 small pieces of preserved Sydney pear into each mold; Boiling sugar: Put rock sugar powder into a sugar pot, add honey water with 5%-10% weight of rock sugar powder, stir while heating to melt the rock sugar into a sugar solution with a temperature of 110-120°C, Forming: boil the sugar out of the pot and pour it into the mold, the mass ratio of pear fruit and sugar solution in each mold is 10:90-2:98; Demoulding: demoulding after cooling and solidifying the sugar solution to obtain semi-finished pear rock candies; Drying: Dry the semi-finished pear rock candy until the moisture content is ≤4.0%, and then seal the package. 2. the preparation method of ice sugar pear solid beverage according to claim 1 is characterized in that, in the described fruit cloth step, puts into 4-5 fritters pear preserved fruit in each mold. 3. The preparation method of rock sugar Sydney solid drink according to claim 1, characterized in that the drying temperature of the semi-finished Sydney rock sugar cubes is 65-80°C. 4. the preparation method of ice sugar pear solid beverage according to claim 1, is characterized in that, described pear preserved fruit is prepared by the following steps: Fresh fruit quick-freezing: Picked Sydney fresh fruit is quick-frozen at minus 40-45 degrees; Deceleration: The fresh fruit after quick freezing slowly melts; Candied: Drain the fruit and use 40-50% of its weight in sugar for 20-24 hours; Candied: Take out the candied Sydney fruit and drain the sugar solution; add sugar solution with a concentration of 50%-75% in the pot, add the candied Sydney fruit, and boil for 20-55 minutes; Drying: Take out the sugar-boiled pear fruit, drain the sugar liquid, and send it to the drying room for drying. The drying temperature is controlled at 48-50°C; when the fruit is half-dried, raise the temperature to 55-58°C. Continue drying for 18-22 hours to obtain preserved pears. 5. the preparation method of rock sugar pear solid drink according to claim 4, is characterized in that, in described candied boiling step, first in pot, add the sugar liquid that concentration is 50%, add the pear fruit that candied is crossed and stir, After boiling for 10-15 minutes, add granulated sugar to make the sugar solution concentration 65%, and continue to boil for 10-15 minutes. 6. The preparation method of rock sugar pear solid drink according to claim 5, characterized in that, adding granulated sugar to make the sugar solution concentration 75% after the continuation of boiling for 10-15 minutes, and continuation of boiling for 20-25 minutes. 7. A rock sugar Sydney solid drink prepared according to the preparation method of the rock sugar Sydney solid drink according to any one of claims 1 to 6.