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Method for producing licorice plum

A production method and technology of licorice, applied in confectionery, confectionary industry, food science, etc., can solve the problems of potential safety hazards, failure to satisfy consumers' taste and preferences, and weak sweetness, so as to improve the taste and appearance quality, Long-lasting licorice flavor and unique taste effect

Inactive Publication Date: 2010-04-14
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now commercially available plums have a simple production process, poor overall taste, sour, salty, light and turbid sweetness, which cannot satisfy consumers' tastes and hobbies.
In addition, there are often problems with excessive additives in commercial plums, and the surface is often colored with white pigment to imitate salt frost, which poses a safety hazard

Method used

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  • Method for producing licorice plum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: (preparation process flow chart is as figure 1 shown)

[0023] (1) Making plum blanks: the green plums are prepared by the prior art to obtain plum blanks with a moisture content of 8% and a salt content of 1.8%; 3g of plum blanks are soaked in 50mL of water for 5h, and the measured pH value is 2;

[0024] (2) Glycyrrhizae liquid boiling: crush the licorice, pass through a 60-mesh sieve, and collect the sieved licorice powder for later use; take 3kg of licorice powder that has not been sieved, boil it with 18kg of water for 20min, place it for 4h, and filter; filter the residue with 12kg of water Boil for 20 minutes for the first time, and filter; combine the above-mentioned filtered filtrates, mix well, and obtain the licorice liquid;

[0025] (3) Preparation of pickling solution: take 8% of the quality of the licorice solution obtained in step (2), add spice powder, heat and boil for 5 minutes; add the seasoning to the remaining licorice solution, stir ...

Embodiment 2

[0034] (1) Making plum blanks: green plums are prepared by the prior art to obtain plum blanks with a moisture content of 15% and a salt content of 2.8%; 3g of plum blanks are soaked in 50mL of water for 5h, and the measured pH value is 3.5;

[0035] (2) Preparation of licorice liquid: crush licorice, pass through a 80-mesh sieve, and collect sieved licorice powder for later use; take 5.5kg of unsifted licorice powder, boil it with 35kg of water for 40min, place it for 2h, and filter it with gauze; filter the residue with 14kg Boil with 8kg water for 40min, filter with gauze; combine the above-mentioned filtered filtrates, mix well, and obtain the licorice liquid;

[0036] (3) Preparation of pickling solution: take 12% of the mass of the licorice solution obtained in step (2), add spice powder, heat and boil for 15 minutes; add the seasoning to the remaining licorice solution, stir to dissolve, and then mix with the above-mentioned licorice solution added with spices , to obta...

Embodiment 3

[0045] (1) Making plum blanks: green plums are prepared by the prior art to obtain plum blanks with a moisture content of 10% and a salt content of 2.0%; soak 3 g of plum blanks with 50 mL of water for 5 hours, and measure the pH value to be 2.5;

[0046](2) Glycyrrhizae liquid boiling: crush licorice, pass through a 100-mesh sieve, and collect sieved licorice powder for later use; take 7kg of licorice powder that has not been sieved, boil it with 45kg of water for 50min, place it for 1h, and filter it with gauze; filter the residue with 18kg and Boil 11kg of water for 50 minutes respectively, filter with gauze; combine the above-mentioned filtered filtrates, mix well, and obtain licorice liquid;

[0047] (3) Preparation of pickling solution: take 15% of the mass of the licorice solution obtained in step (2), add spice powder, heat and boil for 20 minutes; add the seasoning to the remaining licorice solution, stir to dissolve, and then mix with the above-mentioned licorice solu...

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Abstract

The invention discloses a method for producing a licorice plum, comprising the following steps: making a plum blank; stewing liquorice liquid; preparing pickling liquid; impregnation; drying; preparing externally wrapped licorice sugar powder; and mixing powder. By adopting the processing technology and formula, the licorice plum product has khaki appearance, cool and sweet feeling when in eating, durable and fragrant licorice flavor, moderate salty and sour, strong sense of hierarchy for sweet, salty and sour, sweet and durable sense after eating, durable remaining taste, and unique taste, promotes the production of body fluid to quench thirst, refreshes appetizer, overcomes the defects of sour and salty entrance when in eating, slow feeling for sweet sense, not sweet after eating and light licorice taste for the licorice plum products sold in the market. The method for producing the licorice plum fully exerts the functional characteristics of the plum, improves the taste and appearance quality of the plum, strictly controls the dosage of additives, and produces high-quality and safety licorice plums to satisfy the demands of the consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a novel production method of licorice and plum. Background technique [0002] Huamei is made from salted fresh plum fruit, which is rehydrated, rinsed and dried, then mixed with sugar, licorice and other food additives, impregnated, and then dried. It belongs to Huahua candied fruit . Good-quality plums have fine texture, complete fruit surface, dry and slightly salty frost, and are yellowish brown or light brownish red in color. In addition, Huamei also has the functions of promoting body fluid, quenching thirst, digesting and relieving heat, and is deeply loved by consumers. Now commercially available plums have a simple production process, poor overall taste, sour, salty, light and turbid sweetness, which cannot satisfy consumers' tastes and hobbies. In addition, there are often problems with excessive additives in commercial plums, and the surface is of...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张立彦芮汉明
Owner SOUTH CHINA UNIV OF TECH
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