Preparation method of dried Zhenzhu plum fruit with liquor fragrance

A technology of pearl and bouquet, which is applied in the direction of food ingredients as antioxidants, food ingredients as odor improvers, food science, etc. It can solve the problems of single flavor of dried pearl plum fruit and insufficient fragrance of dried pearl plum fruit, and achieves small damage, reduced activity, taste good effect
CN108669484AActive Publication Date: 2018-10-19GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
Publication Date
2018-10-19

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Abstract

The invention discloses a preparation method of dried Zhenzhu plum fruit with liquor fragrance. The preparation method comprises: (1) fruit sorting, grading and washing; (2) immersion treatment: immersing the Zhenzhu plum in a solution containing a dried fruit tissue protection agent, treating under an ultra-high pressure condition, immersing the treated Zhenzhu plum in a solution containing a liquor fragrance fermentation saccharide, and immersing under microwave treatment, wherein the liquor fragrance fermentation saccharide comprises xylose, cellobiose and glucose, and the dried fruit tissue protection agent comprises ethanol, citric acid, ascorbic acid, calcium chloride, a potato juice and a raw banana extraction liquid; (3) fermenting: adding fermenting bacteria to the Zhenzhu plum, and carrying out anaerobic fermentation, wherein the fermenting bacteria comprise Hansenula anomala, Saccharomyces cerevisiae and Candida krusei; and (4) drying: placing the fermented Zhenzhu plum fruit in ultraviolet rays, sterilizing, and drying. According to the present invention, the dried Zhenzhu plum fruit is prepared by using the fermenting technology, and has characteristics of liquor fragrance flavor, low damage on the pulp and high completeness rate.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried pearl plums with wine aroma. Background technique

[0002] Pearl plum is a new variety of plum fruit selected and bred by Guangxi itself. It has the reputation of "Tian'e Pearl plum, the first plum in Guangxi, you don't know if you don't eat it, but you laugh when you eat it". The flesh of pearl plum is light yellow to orange yellow, crisp and delicate, moderately sweet and sour, with good fragrance and flavor, and good taste. The content of microbial C is 4.17g / 100g, the content of soluble solids is 13.8%, and the content of total sugar is 9.3 g / 100g, the total acid content is 0.73g / 100ml, the edible rate reaches 97.6%, and it is completely separated from the nucleus. Pearl plum has the advantages of thick peel, storage resistance and high commercial fruit rate.

[0003] Pearl plum is a perishable agricultural product with rich water conten...

Claims

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