Processing method of preserved green plums

Abstract

The invention relates to a processing method of preserved green plums. The processing method comprises the following steps: cleaning of green plums, denucleating and slicing, blanching, ultrahigh pressure treatment, sugaring, drying, and cooling for obtaining the finished product. The cell membrane permeability of the green plums can be improved through ultrahigh-pressure treatment, subsequent sugaring processing is facilitated, and subsequent sugar solution permeation can be accelerated; a low-concentration sugar solution can form a concentration gradient together with a subsequent sugaring solution, so that the sugar solution can permeate into green plum tissues uniformly during subsequent sugaring, and the conditions of rapid water loss, shrinkage and the like of the green plums due tooverhigh subsequent sugaring concentration can be avoided.

Description

technical field [0001] The invention belongs to the field of food and relates to preserved green plums, in particular to a processing method for preserved green plums. Background technique [0002] Green plum (Prunus mume Sieb.et Zucc), also known as fruit plum and sour plum, is a deciduous tree of the Rosaceae Apricot genus and is a subtropical specialty fruit. Green plum fruit is rich in nutrients such as organic acids, vitamins, minerals, and flavonoids; it has the functions of regulating the stomach, promoting body fluids, quenching thirst, and eliminating fatigue. The high acidity of greengage is not suitable for fresh eating, so it is mainly eaten and preserved by processing at present, such as candied fruit, candied fruit, greengage juice, greengage wine, etc. [0003] Preserved fruit is a common product in greengage products. Most preserved fruits on the market are made in the traditional way, which takes a long time to make and causes serious loss of nutrients. ...

AI Technical Summary

Problems solved by technology

[0007] CN1322479A After the greengage is fermented, some original nutrients in the greengage, especially some active ingredients, may be consumed by yeast as a nutrient base for catabolism, thereby reducing the original nutritional value of the greengage, and at the same time the flavor of the greengage itself will be reduced. The metabolites produced by fermentation cover up or weaken, and even part of greengage flavor substances will be decomposed, metabolized or volatilized during the fermentation process, thereby affecting the original flavor of greengage. Processing by this method may result in the obtained preserved fruit, with a low degree of recognition of greengage flavor , the original taste recognition of greengage is reduced, and the flavor of other fermentation products brought in is too much and too mixed, such as the alcohol flavor is too strong; secondly, the processing time of some processing links of this method is too long, resulting in a long production cycle and low production efficiency; Finally, when drying, use the sun to dry. This method is easily affected by the climate and the dehydration speed is slow, which is not conducive to the actual continuous production and processing. The traditional drying frame is used for drying. Comparatively speaking, this drying method takes a long time. The product quality is also greatly affected, and it will be better if a new drying technology can be used

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