Preserved green plum food without additives and making method thereof

A technology for preservatives and green plums, applied in the field of food processing, can solve the problems of high water content of low-salt and low-sugar candied green plums, long processing cycle of green plums, complicated formula of seasoning liquid, etc., so as to shorten the preparation cycle, increase food flavor, and avoid pulp rotten effect

Active Publication Date: 2016-06-15
广东金正食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent application CN101411357 discloses a method for pickling greengage, including the steps of collecting greengage, cleaning, desulfurizing, deacidifying, preparing a low-salt pickling solution and pickling. Through this pickling method, although the salt content of greengage after pickling can be controlled at Lower level and longer shelf life, but has the disadvantage of complex operation steps and the need to use alum
[0005] Chinese patent application CN103609814 discloses a processing method of greengage preserves, including the steps of raw material selection, puncturing, salting, rinsing, sugar pickling and packaging. shortcoming
[0006] Chinese patent application CN104642700 discloses a low-salt and low-sugar green plum preserve and its preparation method. The water content of low-sugar green plum preserves is high, which is not conducive to long-term storage. In addition, the formula of the seasoning liquid is complicated, and the addition of alcohol will affect the taste of green plums, and preservatives are added
[0007] Although alum and potassium sorbate can be used as additives to harden and preserve the quality of greengage products, long-term consumption is likely to cause greater harm, especially alum

Method used

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  • Preserved green plum food without additives and making method thereof
  • Preserved green plum food without additives and making method thereof
  • Preserved green plum food without additives and making method thereof

Examples

Experimental program
Comparison scheme
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Embodiment 1

[0041] The preparation of embodiment one green plum preserves

[0042] The preparation of candied green plums comprises the steps:

[0043] S1 material selection: fresh green plums are used as raw materials, and bad fruits are eliminated;

[0044] S2 punching: punching the surface of greengage;

[0045] S3 salting: salting the perforated greengage for 24 hours with a salting solution, the soaking solution is composed of salt, glycerin and water, the amount of salt added is 8% of the weight of fresh greengage, and the amount of glycerin added is 50% of the weight of fresh greengage 0.1%;

[0046] S4 rinsing: Drain the salted greengage and rinse with a rinse solution for 26 hours. The rinse solution is composed of sodium citrate, sodium tripolyphosphate, sugar and water. The amount of sodium citrate added is 0.3% of the weight of fresh greengage. The addition of sodium tripolyphosphate is 0.05% of the weight of fresh green plums, and the addition of sugar is 5% of the weight ...

Embodiment 2

[0049] The preparation of embodiment two greengage preserves

[0050] The preparation of candied green plums comprises the steps:

[0051] S1 material selection: fresh green plums are used as raw materials, and bad fruits are eliminated;

[0052] S2 punching: punching the surface of greengage;

[0053] S3 salting: salting the perforated greengage for 26 hours with a salting solution, the soaking solution is composed of salt, glycerin and water, the amount of salt added is 6% of the weight of fresh greengage, and the amount of glycerin added is 50% of the weight of fresh greengage 0.1%;

[0054] S4 rinsing: Drain the salted greengage and rinse with a rinse solution for 24 hours. The rinse solution is composed of sodium citrate, sodium tripolyphosphate, sugar and water. The amount of sodium citrate added is 0.3% of the weight of fresh greengage. The addition of sodium tripolyphosphate is 0.05% of the weight of fresh green plums, and the addition of sugar is 5% of the weight o...

Embodiment 3

[0073] Embodiment three candied green plum food

[0074] The candied green plum food includes the following components and parts by weight: 1000 parts of preserved green plum prepared in Example 1, 15 parts of aloe vera gel powder, 8 parts of green tea powder, 24 parts of mulberry leaf powder and 5 parts of plum seed powder.

[0075] Preparation method: Weigh green plum preserves, aloe vera gel powder, green tea powder, mulberry leaf powder and plum seed powder, mix them evenly, perform microwave heating and oven drying, the frequency of microwave heating is 915MHz, and the time is 40s; The oven drying temperature is 55° C., and the drying time is 20 minutes to cool down, pack, and obtain the preserved green plum food without adding preservatives. The prepared candied green plum food meets the relevant regulations of GB / T10782-2006 and GB14884-2003, and can still meet the relevant regulations after being stored at room temperature for 12 months.

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Abstract

The invention provides preserved green plum food without additives and a making method thereof and belongs to the technical field of food processing.The preserved green plum food comprises 600-1200 parts of preserved green plum, 5-30 parts of aloe vera gel powder, 1-20 parts of green tea powder, 5-50 parts of folium mori powder and 1-10 parts of bunge cherry seed powder.The preserved green plum food is good in plumpness and good in taste and has healthcare effects of appetizing and tonifying the spleen and improving the intestines and stomach.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a greengage preserved food without adding preservatives and a preparation method thereof. Background technique [0002] Green plums are rich in nutrients, including active ingredients such as citric acid, tannic acid, sitosterol, oleanolic acid and flavonoids, and have health functions such as appetizing, strengthening the spleen, and improving the stomach. Ripe green plums are rich in vitamins, and also contain protein, fat and carbohydrates. Among them, the protein content is about 1.6%, the fat content is about 2.8%, and the carbohydrate content is about 8.5%. Green plums have been widely used in the fields of food and medicine, and the processed product of green plums, ebony plums, belongs to one of the homologous medicine and food products announced by the Ministry of Health. [0003] Fresh green plum has the characteristics of high acid and low sugar. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23L3/3472
CPCA23G3/48A23L3/3472A23V2002/00A23V2200/32A23V2200/30
Inventor 钱书元邹伟权缪来耿
Owner 广东金正食品有限公司
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