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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

Active Publication Date: 2018-10-19
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention overcomes the technical problem that the existing dried pearl plum fruit has insufficient fragrance and single flavor of pearl plum fruit, and provides a method for preparing dried pearl plum fruit with wine aroma

Method used

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  • Preparation method of dried Zhenzhu plum fruit with liquor fragrance
  • Preparation method of dried Zhenzhu plum fruit with liquor fragrance
  • Preparation method of dried Zhenzhu plum fruit with liquor fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of dried pearl plum fruit with bouquet, comprising the steps of:

[0027] (1) Fruit selection, grading and cleaning;

[0028] (2) Dipping treatment: soak the pearl plums treated in step (1) in a solution containing a dried fruit tissue protection agent, and treat them under ultra-high pressure conditions for 25 minutes; Soaked for 2h under the treatment of microwaves; the brewage sugar is composed of xylose, cellobiose, and glucose in a mass ratio of 1:10:12, and in the brewage sugar solution, the amount of the brewage sugar The mass percentage is 50%; in the dried fruit tissue protecting agent solution, the mass percentage of the dried fruit tissue protecting agent is 5%; the mass ratio of the dried fruit tissue protecting agent is 1: 8:1:10:4:9 ethanol, citric acid, ascorbic acid, calcium chloride, potato juice, raw banana extract; the microwave power is 400W;

[0029] (3) Fermentation: add fermentation bacteria to the pearl plum obtained in ste...

Embodiment 2

[0033] A preparation method of dried pearl plum fruit with bouquet, comprising the steps of:

[0034] (1) Fruit selection, grading and cleaning;

[0035] (2) Dipping treatment: soak the pearl plums treated in step (1) in a solution containing dried fruit tissue protection agent, and treat them under ultra-high pressure conditions for 20 minutes; Dipping for 5h under the treatment of microwaves; the brewage sugar is composed of xylose, cellobiose, and glucose in a mass ratio of 1:5:20, and in the brewage sugar solution, the amount of the brewage sugar The mass percent content is 20%; in the described dried fruit tissue protective agent solution, the mass percent content of the dried fruit tissue protective agent is 5-10%; the mass ratio of the dried fruit tissue protective agent is 1:5:5:3:8:6 ethanol, citric acid, ascorbic acid, calcium chloride, potato juice, raw banana extract; the microwave power is 500W;

[0036] (3) Fermentation: add fermentation bacteria to the pearl p...

Embodiment 3

[0040] A preparation method of dried pearl plum fruit with bouquet, comprising the steps of:

[0041] (1) Fruit selection, grading and cleaning;

[0042] (2) Dipping treatment: soak the pearl plums treated in step (1) in a solution containing a dried fruit tissue protection agent, and treat them for 22 minutes under ultra-high pressure conditions; Dipping for 4h under the treatment of microwaves; the brewage sugar is composed of xylose, cellobiose, and glucose in a mass ratio of 1:8:18, and in the brewage sugar solution, the amount of the brewage sugar The mass percent content is 40%; in the described dried fruit tissue protective agent solution, the mass percent content of the dried fruit tissue protective agent is 8%; the mass ratio of the dried fruit tissue protective agent is 1: 6:3:8:6:8 ethanol, citric acid, ascorbic acid, calcium chloride, potato juice, raw banana extract; the microwave power is 450W;

[0043] (3) Fermentation: add fermentation bacteria to the pearl p...

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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.

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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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L29/30
CPCA23V2200/02A23L19/03A23L29/00A23L29/015A23L29/03A23L29/065A23L29/30A23V2200/15A23V2250/76
Inventor 何雪梅孙健郑凤锦刘国明唐雅园李志春辛明盛金凤李丽李昌宝李杰民零东宁周主贵
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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