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Production method of green plum essence

A production method, the technology of green plum extract, applied in the field of food processing, can solve the problems of rough appearance, easy burning of carcinogens, and easy clogging of filter membranes, etc. Good results

Inactive Publication Date: 2016-12-07
广东科贸职业学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional plum essence is usually heated and concentrated in clay pots, which need to be heated to about 105°C, and the concentration time is more than 48 hours. Although it can promote the production of plum essence, it is easy to burn and produce carcinogens
At the same time, there are more pulp fibers in greengage plums, and the greengage essence obtained by directly concentrating the plum pulp is not smooth in appearance, but if the plum pulp is filtered early, it is easy to clog the filter membrane and difficult to filter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1) Take 2 tons of green plums, clean them, add them to a screw precooker, cook at 95°C for 15 minutes, remove the core, and use a screw juicer to squeeze the juice to obtain 1.2 tons of green plum pulp;

[0040] 2) Greengage pulp was sterilized at 105°C for 30 seconds, and then filled aseptically to obtain 6 barrels of 200L aseptic canned greengage pulp, which were stored at room temperature for 1 year;

[0041] 3) Take 200kg of filled green plum fruit pulp, pour it into a 300L heat preservation interlayer pot with a cover, heat to boiling, turn down the heating power to make it boil slightly, add a stainless steel pot cover, boil and reflux for 8 hours, stop heating, and keep it warm 10h;

[0042] 4) Heat the green plum pulp again to boiling, concentrate at normal pressure until the solid content is 35°Brix, filter with 200-mesh filter cloth, and keep the filtrate in the heat preservation material for 9 hours;

[0043] 5) Put the filtrate from step 4) into a 100L elec...

Embodiment 2

[0046] 1) Take 2 tons of green plums, clean them, add them to the screw precooker, cook at 100°C for 10 minutes, remove the core, and squeeze the juice with a screw juicer to obtain 1.2 tons of green plum pulp;

[0047] 2) Greengage pulp was sterilized at 100°C for 40 seconds, then aseptically filled to obtain 6 barrels of 200L aseptic canned greengage pulp, which were stored at room temperature for 2 years;

[0048] 3) Take 200kg of filled green plum fruit pulp, pour it into a 300L heat preservation interlayer pot with a cover, heat to boiling, turn down the heating power to make it boil slightly, add a stainless steel pot cover, boil and reflux for 10 hours, stop heating, and keep it warm 9h;

[0049] 4) Heat the green plum pulp again to boiling, concentrate at normal pressure until the solid content is 40°Brix, filter with a 200-mesh filter cloth, and keep the filtrate in the heat preservation material for 8 hours;

[0050] 5) Add the filtrate from step 4) into a 100L elec...

Embodiment 3

[0053] 1) Take 2 tons of green plums, clean them, add them to the screw precooker, cook at 95°C for 10 minutes, remove the core, and squeeze the juice with a screw juicer to obtain 1.2 tons of green plum pulp;

[0054] 2) Greengage pulp was sterilized at 110°C for 20 seconds, then aseptically filled to obtain 6 barrels of 200L aseptic canned greengage pulp, which were stored at room temperature for 1 year;

[0055] 3) Take 200kg of filled green plum fruit pulp, pour it into a 300L insulating interlayer pot with a cover, heat to boiling, turn down the heating power to make it boil slightly, add a stainless steel pot cover, boil and reflux for 9 hours, stop heating, and keep it warm 8h;

[0056] 4) Heat the green plum pulp again to boiling, concentrate at normal pressure until the solid content is 30°Brix, filter with 200-mesh filter cloth, and keep the filtrate in the heat preservation material for 10 hours;

[0057] 5) Add the filtrate from step 4) into a 100L electric heatin...

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PUM

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Abstract

The invention discloses a production method of green plum essence. The production method includes the steps of: 1) washing and pre-boiling green plums, removing pits and squeezing the green plums to obtain green plum pulp; 2) sterilizing the green plum pulp and filling and sealing the green plum pulp and storing the green plum pulp for 1-2 years at normal temperature; 3) pouring the green plum pulp into a heat-preservative jacketed pot, heating the green plum pulp to boiling, performing boiling reflux for 8-10 h, and stopping heating and maintaining the temperature for 8-10 h; 4) heating the green plum pulp to boiling again, and concentrating the green plum pulp under normal pressure, filtering the green plum pulp to remove pulp fibers, and maintaining the temperature of the filtrate in a heat-preservative material for 8-10 h; and 5) heating the filtrate to boiling, and concentrating the filtrate under normal pressure to obtain the green plum essence. The green plum essence is high in content of mumefural and reaches more than 0.5% in mass percentage content of the mumefural. The green plum essence has a clear and bright color, has good solubility, is free of coking taste and has a pure mouth feel and high nutritional value. The method is simple in operations, is low in production cost and is easy to achieve large-scale industrial production.

Description

technical field [0001] The invention relates to a production method of plum essence, which belongs to the field of food processing. Background technique [0002] Green plum, also known as sour plum or fruit plum, is the fruit of the apricot tree in the Rosaceae family. It is mainly distributed in the Yangtze River Basin, South China, and Southwest my country, especially in Guangdong, Guangxi, Yunnan, Fujian, Zhejiang, Jiangsu, Sichuan, Guizhou and other provinces. More output. The green plum has high economic value. It bears fruit in 3 to 5 years after planting, and reaches the peak production period in 12 to 20 years. The fruit matures after Qingming. [0003] Greengage is a traditional medicinal and edible fruit in my country, which has unique health care functions. As we all know, most fruits are famous for their sweetness, but only green plums are famous for their sourness, rich in citric acid, malic acid, tannic acid and tartaric acid, etc., containing more than 16 kin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00
Inventor 梁多刘智钧李淑红李欣姚莉谢婧黄敏王一凡杨承鸿李殿鑫
Owner 广东科贸职业学院
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