Peach paste and preparation method thereof

Abstract

The invention discloses a purslane paste and a preparation method thereof, the purslane paste specifically comprises additive-free paste decocted from cactus and purslane fruits, and the preparation method comprises the following steps: removing thorns, peeling, extracting, filtering, boiling with big fire, decocting with medium fire, stirring with medium and small fire, and collecting the paste with slow fire. According to the purslane peach paste and the preparation method thereof, the adopted raw material is cactus fruits, pure manual decoction is adopted, no additive is added, and the decocted purslane peach paste is black as paint, bright as mirror, thick as honey, fine and smooth as maltose, mellow and soft, contains rich trace elements and rich protein, and has the effects of maintaining potassium-sodium balance, eliminating edema, improving immunity, regulating blood pressure, buffering anemia, facilitating growth and development, improving the immunity, reducing blood pressure, reducing blood fat and the like. The health-care food is rich in cellulose and fat, and has the conditioning effects of maintaining body temperature, protecting internal organs, moistening lung, protecting liver, conditioning intestines and stomach, maintaining beauty and keeping young and the like; through the making method, the effects of the cactus fruits can be marketized, and more people can know, feel and benefit from the effects of the ancient species.

Description

Technical Field

[0001] The invention relates to the technical field of health food, in particular to a fairy peach paste and a preparation method thereof. Background Art

[0002] Cactus plants are native to North and South America, subtropical continents and some nearby islands, and some grow in forests. In my country, they are mainly distributed in Yunnan, Guangxi, Hainan and other places. Xiantao is the fruit of the cactus plant, which grows on the thorny cactus. Although the Xiantao fruit looks like a repellent fruit, it has a special effect.

[0003] Its pulp is rich in trace elements, proteins, amino acids, vitamins, polysaccharides, flavonoids and pectin. The antioxidant capacity of cactus fruit is 7 times higher than that of vitamin C. It also contains high amounts of vitamins A, B1, B12, D3 and riboflavin, which can promote skin cell regeneration and enhance skin softness. It is rich in anthocyanins and is a natural beauty fruit. It has the effects of removing free radicals and excreting toxins in the body, beautifying and delaying aging. It can also help with diuresis and swelling for people with urinary system diseases or edema. Xiantao is low in calories and can increase satiety. It is very suitable for people who are losing weight. It can promote intestinal peristalsis and strengthen the stomach and spleen.

[0004] The application of cactus fruit is often seen in skin care products and other derivative products in the prior art. For example, there is a cactus fruit skin care cream and its production method with Chinese patent publication number CN107684542A, which belongs to the field of cosmetics, and specifically relates to a cactus fruit skin care cream and its production method. The cactus fruit skin care cream is prepared from pure natural materials, with cactus fruit as the main raw material, and through the organic combination and complementation of various auxiliary materials, it fully exerts its skin care effect and improves the product value. However, there are few studies on cactus fruit in the field of food, and its efficacy has not been maximized in health food. Xiantao fruit can be processed into edible refined paste, but the prior art lacks the preparation and application of Xiantao paste food. In view of this, in-depth research was conducted on the above-mentioned problems, and this case was born. Summary of the invention

[0005] The purpose of the present invention is to provide a fairy peach paste and a preparation method to solve the problem that there is little research on cactus fruit in the food field and its efficacy has not been maximized in health food.

[0006] To achieve the above object, the present invention provides the following technical solutions: A fairy peach paste, the specific ingredients of which are a zero-additive paste boiled from cactus fairy peach fruits.

[0007] A method for making a fairy peach paste, the process of the method comprising removing thorns → peeling → extracting → filtering → boiling over high heat → boiling over medium heat → stirring over medium-low heat → collecting the paste over low heat, and the specific operation steps are: Step (1) Thorn removal: Put the freshly picked cactus fruit into a thorn removal machine, remove the burrs, and then wash it with clean water; Step (2) Peeling: Wear medical sterilized gloves and use a knife to remove the head and tail of the cactus fruit from step (1). Make a cut in the middle to peel the skin and take out the pulp. Put it into a clean large bowl. Step (3) extraction: clean a 600-liter iron pot, put 1000 milliliters of purified water into it, put 500 kilograms of the cactus pulp peeled in step (2) into the pot, boil it over high heat until it reaches a boiling point of 100 degrees for 1 hour, boil the cactus fruit until it is soft and yellow, remove it and filter it through a bamboo sieve, repeat this extraction three times, and extract the vitamins, amino acids, polysaccharides contained in the cactus fruit and the unsaturated fatty acids contained in the fruit seeds to obtain cactus juice; Step (4) Filtration: Spread gauze on the bamboo sieve, pour the cactus juice filtered in step (3) onto the spread gauze, and drain out the clean cactus juice; Step (5) Boil over high heat: Clean the 600-liter pot, light a fire, pour the cactus juice drained in step (4) into the pot and boil it. Boil over high heat for 1-2 hours until it turns slightly yellow. Step (6) Simmer over medium heat: Simmer over medium heat for 3-5 hours until dark yellow. Step (7) Stir over medium-low heat: Simmer over medium-low heat for 40-60 minutes while stirring constantly until the mixture turns caramel color. Step (8) Simmer until the paste is formed: Simmer over low heat until golden foam appears and the paste is formed.

[0008] Preferably, in step (1), cactus fruits with tender flesh and no diseases or insect pests are selected as raw materials.

[0009] Preferably, the process of step (4) further comprises squeezing the gauze to fully squeeze out the peach juice, and at the same time, the pot needs to be cleaned and then the drained peach juice is poured into the pot for boiling.

[0010] By adopting the above technical solution, raw materials can be fully utilized, impurities can be reduced, and the finished product is clearer.

[0011] Preferably, in step (5), the juice is first boiled over high heat for 2 hours, and in step (6), after the juice is completely boiled, the juice is boiled over medium heat for 5 hours to bring out the color.

[0012] Preferably, in step (7), the mixture is simmered over medium-low heat for 1 hour with continuous stirring until a caramel color is obtained; and then step (8) is performed by simmering over low heat for 30 minutes to obtain a viscous fairy peach paste.

[0013] Preferably, the preparation method takes a total of nine and a half hours, and the cooked fairy peach paste is as black as lacquer, as bright as a mirror, sweet and thick, as smooth as candy, mellow and soft, and has a soluble solid content of ≥25%.

[0014] Preferably, the microbial indicators of the Xiantao paste are: total colony count not exceeding 10,000 CFU / g, coliform bacteria not exceeding 10 CFU / g, mold not exceeding 100 CFU / g, pathogenic bacteria Salmonella shall not be detected, and Staphylococcus aureus shall not exceed 150 CFU / g.

[0015] Compared with the prior art, the invention has the following beneficial effects: the fairy peach paste and the preparation method adopt cactus fruit as raw material, are purely handmade and have no additives; the prepared fairy peach paste is as black as lacquer, as bright as a mirror, as thick as honey, as smooth as candy, mellow and soft, contains rich trace elements, is rich in protein, has the functions of maintaining potassium-sodium balance, eliminating edema, improving immunity, lowering blood pressure, buffering anemia, being beneficial to growth and development, is rich in cellulose, is rich in fat, maintains body temperature and protects internal organs, moisturizes the lungs, protects the liver, regulates the stomach, beautifies and nourishes the skin, and has the functions of conditioning; through the preparation method, it is helpful to market the efficacy of cactus fruit, so that more people can recognize, feel and benefit from the efficacy of this ancient species. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a schematic diagram of the test results of the finished product Xiantao Paste according to an embodiment of the present invention; Figure 2 The figure is a schematic flow chart of the production method of the present invention. DETAILED DESCRIPTION

[0017] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] See also Figure 1-2 The present invention provides the following technical solutions: a fairy peach paste and a preparation method, wherein the fairy peach paste is a zero-additive paste boiled from cactus fairy peach fruits.

[0019] The preparation method of Xiantao Gao is shown in the following embodiment: Example

[0020] The production process is to remove the thorns → peel → extract → filter → boil over high heat → boil over medium heat → stir over medium-low heat → reduce to paste over low heat. The specific steps are: Step (1) Thorn removal: Select cactus fruits with tender flesh and no pests and diseases as raw materials, put the freshly picked cactus fruits into a thorn removal machine, remove the burrs, and then wash them with clean water; Step (2) Peeling: Wear medical sterilized gloves and use a knife to remove the head and tail of the cactus fruit from step (1). Make a cut in the middle to peel the skin and take out the pulp. Put it into a clean large bowl. Step (3) extraction: clean a 600-liter iron pot, put 1000 milliliters of purified water into it, put 500 kilograms of the cactus pulp peeled in step (2) into the pot, boil it over high heat until it reaches a boiling point of 100 degrees for 1 hour, boil the cactus fruit until it is soft and yellow, remove it and filter it through a bamboo sieve, repeat this extraction three times, and extract the vitamins, amino acids, polysaccharides contained in the cactus fruit and the unsaturated fatty acids contained in the fruit seeds to obtain cactus juice; Step (4) Filtration: Spread gauze on a bamboo sieve, pour the cactus juice filtered in step (3) onto the spread gauze, drain the clean cactus juice, and squeeze the gauze to fully squeeze out the cactus juice; Step (5) Boil over high heat: Clean the 600-liter pot, light a fire, pour the cactus juice drained in step (4) into the pot and boil it. Boil over high heat for 2 hours until it turns slightly yellow. Step (6) Simmer over medium heat: Simmer over medium heat for 5 hours until dark yellow. Step (7) Stir over medium-low heat: Simmer over medium-low heat for 60 minutes while stirring constantly until the mixture turns caramel color. Step (8) Simmer over low heat until the paste is formed: Simmer over low heat for another 30 minutes until golden foam appears and the paste is formed. This will give the viscous fairy peach paste. Example

[0021] The production process is to remove the thorns → peel → extract → filter → boil over high heat → boil over medium heat → stir over medium-low heat → reduce to paste over low heat. The specific steps are: Step (1) Thorn removal: Select cactus fruits with tender flesh and no pests and diseases as raw materials, put the freshly picked cactus fruits into a thorn removal machine, remove the burrs, and then wash them with clean water; Step (2) Peeling: Wear medical sterilized gloves and use a knife to remove the head and tail of the cactus fruit from step (1). Make a cut in the middle to peel the skin and take out the pulp. Put it into a clean large bowl. Step (3) extraction: clean a 600-liter iron pot, put 1000 milliliters of pure water into it, put 400 kilograms of the cactus pulp peeled in step (2) into the pot, boil it over high heat to 100 degrees for 1 hour, boil the cactus fruit until it is soft and yellow, remove it and filter it through a bamboo sieve, repeat this extraction three times, extract the vitamins, amino acids, polysaccharides contained in the cactus fruit and the unsaturated fatty acids contained in the fruit seeds to obtain cactus juice; Step (4) Filtration: Spread gauze on a bamboo sieve, pour the cactus juice filtered in step (3) onto the spread gauze, drain the clean cactus juice, and squeeze the gauze to fully squeeze out the cactus juice; Step (5) Boil over high heat: Clean the 600-liter pot, light a fire, pour the cactus juice drained in step (4) into the pot and boil it. Boil over high heat for 2 hours until it turns slightly yellow. Step (6) Simmer over medium heat: Simmer over medium heat for 5 hours until dark yellow. Step (7) Stir over medium-low heat: Simmer over medium-low heat for 60 minutes while stirring constantly until the mixture turns caramel color. Step (8) Simmer over low heat until the paste is formed: Simmer over low heat for another 30 minutes until golden foam appears and the paste is formed. This will give the viscous fairy peach paste. Example

[0022] The production process is to remove the thorns → peel → extract → filter → boil over high heat → boil over medium heat → stir over medium-low heat → reduce to paste over low heat. The specific steps are: Step (1) Thorn removal: Select cactus fruits with tender flesh and no pests and diseases as raw materials, put the freshly picked cactus fruits into a thorn removal machine, remove the burrs, and then wash them with clean water; Step (2) Peeling: Wear medical sterilized gloves and use a knife to remove the head and tail of the cactus fruit from step (1). Make a cut in the middle to peel the skin and take out the pulp. Put it into a clean large bowl. Step (3) extraction: clean a 600-liter iron pot, put 1000 milliliters of purified water into it, put 500 kilograms of the cactus pulp peeled in step (2) into the pot, boil it over high heat until it reaches a boiling point of 100 degrees for 1 hour, boil the cactus fruit until it is soft and yellow, remove it and filter it through a bamboo sieve, repeat this extraction three times, and extract the vitamins, amino acids, polysaccharides contained in the cactus fruit and the unsaturated fatty acids contained in the fruit seeds to obtain cactus juice; Step (4) Filtration: Spread gauze on a bamboo sieve, pour the cactus juice filtered in step (3) onto the spread gauze, drain the clean cactus juice, and squeeze the gauze to fully squeeze out the cactus juice; Step (5) Boil over high heat: Clean the 600-liter pot, light a fire, pour the cactus juice drained in step (4) into the pot and boil it. Boil over high heat for 1 hour until it turns slightly yellow. Step (6) Simmer over medium heat: Simmer over medium heat for 3 hours until dark yellow. Step (7) Stir over medium-low heat: Simmer over medium-low heat for 40 minutes while stirring constantly until the mixture turns caramel color. Step (8) Simmer over low heat until the paste is formed: Simmer over low heat until golden foam appears and the paste is formed. This will give the viscous fairy peach paste.

[0023] In the above embodiment, the single material dosage and cooking time were adjusted and compared, and then the finished product was evaluated in terms of color, taste and mouthfeel, impurities and tissue morphology. The indicators of the Xiantao paste include soluble solids ≥ 25%, microbial indicators total colony count not exceeding 10,000 CFU / g, coliform group not exceeding 10 CFU / g, mold not exceeding 100 CFU / g, pathogenic bacteria Salmonella shall not be detected, and Staphylococcus aureus shall not exceed 150 CFU / g.

[0024] After comparison, the total preparation time of Example 1 is nine and a half hours. The finished product of Xiantao Paste is as black as lacquer, as bright as a mirror, sweet and thick, as smooth as honey, mellow and soft, and has the best quality. The specific test results are as follows Figure 1 shown.

[0025] Contents not described in detail in this specification belong to the prior art known to professional and technical personnel in the field. Although the embodiments of the present invention have been shown and described, it is understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the attached claims and their equivalents.

Claims

1. A method for preparing Xiantao Gao, characterized in that: The production method comprises the following steps: removing thorns → peeling → extracting → filtering → boiling over high heat → boiling over medium heat → stirring over medium-low heat → collecting the paste over low heat. The specific operation steps are as follows: Step (1) Thorn removal: Put the freshly picked cactus fruit into a thorn removal machine, remove the burrs, and then wash it with clean water; Step (2) Peeling: Wear medical sterilized gloves and use a knife to remove the head and tail of the cactus fruit from step (1). Make a cut in the middle to peel the skin and take out the pulp. Put it into a clean large bowl. Step (3) extraction: clean a 600-liter iron pot, put 1000 milliliters of purified water into it, put 500 kilograms of the cactus pulp peeled in step (2) into the pot, boil it over high heat to 100 degrees for 1 hour, boil the cactus fruit until it is soft and yellow, remove it and filter it through a bamboo sieve, repeat this extraction three times, extract the vitamins, amino acids, polysaccharides contained in the cactus fruit and the unsaturated fatty acids contained in the fruit seeds to obtain cactus juice; Step (4) Filtration: Spread gauze on the bamboo sieve, pour the cactus juice filtered in step (3) onto the spread gauze, and drain out the clean cactus juice; Step (5) Boil over high heat: Clean the 600-liter pot, light a fire, pour the cactus juice drained in step (4) into the pot and boil it. Boil over high heat for 1-2 hours until it turns slightly yellow. Step (6) Simmer over medium heat: Simmer over medium heat for 3-5 hours until dark yellow. Step (7) Stir over medium-low heat: Simmer over medium-low heat for 40-60 minutes while stirring constantly until the mixture turns caramel color. Step (8) Simmer until the paste is formed: Simmer over low heat until golden foam appears and the paste is formed.

2. The method for making a Xiantao paste according to claim 1, characterized in that: In the step (1), cactus fruits with tender flesh and no diseases or insect pests are selected as raw materials.

3. The method for making Xiantao Gao according to claim 1, characterized in that: The process of step (4) further includes squeezing the gauze to fully squeeze out the peach juice, and at the same time, the pot needs to be cleaned and then the drained peach juice is poured into the pot for boiling.

4. The method for making Xiantao Gao according to claim 1, characterized in that: In the step (5), first boil the juice over high heat for 2 hours, and in the step (6), boil the juice over medium heat for 5 hours until the color comes out after the juice is completely boiled.

5. The method for making Xiantao Gao according to claim 4, characterized in that: In step (7), simmer the mixture over medium-low heat for 1 hour while stirring continuously until a caramel color is obtained; and then, step (8) is performed by simmering the mixture over low heat for 30 minutes to obtain a viscous fairy peach paste.

6. The method for making Xiantao Gao according to claim 5, characterized in that: The production method takes a total of nine and a half hours. The cooked fairy peach paste is as black as lacquer, as bright as a mirror, sweet and thick, as smooth as candy, mellow and soft, and the soluble solids content is ≥25%.

7. The method for making Xiantao Gao according to claim 6, characterized in that: The microbial indicators of the Xiantao paste are: the total colony count shall not exceed 10,000 CFU / g, the coliform group shall not exceed 10 CFU / g, the mold shall not exceed 100 CFU / g, the pathogenic bacteria Salmonella shall not be detected, and the Staphylococcus aureus shall not exceed 150 CFU / g.

8. A Xiantao paste, characterized in that: The specific ingredients of the fairy peach paste are a zero-additive paste made from cactus fairy peach fruits.

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