Hollow plum preserved fruit and preparation method thereof

Abstract

The invention discloses a hollow plum preserved fruit and a preparation method thereof. The hollow plum preserved fruit is prepared from the following components in parts by weight: 180-220 parts of hollow plums, 1.8-2.2 parts of calcium chloride, 0.4-0.6 part of citric acid, 0.4-0.6 part of table salt, 0.8-1.2 parts of brown sugar, 0.8-1.2 parts of rock candy, 38-42 parts of xylitol, 1.3-1.7 parts of honey, 7.5-8.5 parts of wolfberry fruits, 2.0-3.0 parts of honeysuckle, 2.8-3.2 parts of grosvenor momordica fruits and 9-11 parts of licorice roots. The hollow plum preserved fruit is prepared from the components. According to the hollow plum preserved fruit disclosed by the invention, slitting and ultrasonic combined sugar permeation is adopted to increase the sugar permeation speed, and the xylitol is adopted to replace sucrose and is organically combined with medicinal and edible dual-purpose materials such as the licorice roots, the honeysuckle, the wolfberry fruits, the grosvenor momordica fruits and the honey to perform sugaring, so that the preserved fruit has the effects of resisting inflammation, resisting viruses, protecting the liver, clearing away the lung-heat, relievingsore throat, strengthening the spleen, warming the stomach, enhancing immunity and the like. The hollow plum preserved fruit is brown, is palatable in sour and sweet taste, keeps the original fruityaroma of hollow plums, and is soft in texture, chewy, full in structure form, free of peculiar smell and low in sugar content.

Description

technical field [0001] The invention belongs to the technical field of hollow preserved plum fruit processing, and in particular relates to a hollow preserved plum fruit and a production method thereof. Background technique [0002] Plum is a plant of the genus Prunus in the Rosaceae. It is plump and round, exquisite and clear, and has a sour taste. It can promote the secretion of gastric acid and gastric digestive enzymes, and can promote gastrointestinal peristalsis. Therefore, it can improve appetite and promote digestion, especially for gastric acid deficiency and after eating. It is effective for those with fullness and constipation. [0003] Hollow plum is named for the separation of pulp and core. Hollow plum is one of the important characteristics of plum fruits. Sand hollow plum (Prunus salicina Lindl. cv Shazikongli) is a variety of Chinese plum green skin and pulp, and it is a local characteristic fruit of Yanhe Tujia Autonomous County. Mainly produced in Shazi S...

AI Technical Summary

Problems solved by technology

[0007] 1) If the blanching temperature is lower, the preserved fruit tastes more sour, and if the temperature is higher, the peel of the hollow plum will crack, and the tissue state of the preserved fruit is not good;

[0008] 2) Hollow plums are not easy to infiltrate sugar, the infiltration of sugar is uneven, and the speed of infiltration is slow;

[0012] 6) Licorice, Luo Han Guo, honeysuckle, wolfberry did not penetrate into the preserved fruit well;

[0013] 7) After the dried fruit is dried once, the water is not dried completely, and after a period of time, it is easy to mold; and the tissue state of the preserved fruit is relatively dry, and the taste is relatively hard

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