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Preparation method of green plum essence

A technology of greengage essence and greengage, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc. Short-term, low-efficiency effects

Inactive Publication Date: 2018-12-07
GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The existing plum essence products in the domestic market are directly boiled or sprayed with fire, but high-temperature cooking takes a long time, and will cause great damage to the active ingredients of greengage

Method used

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  • Preparation method of green plum essence

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preparation example Construction

[0030] A preparation method of plum essence, comprising the steps of:

[0031] (1) Raw material greengage fruit maturity screening: select greengage fruit with uniform sugar acidity, no rot, no insects, and no damage as raw materials;

[0032] (2) Cleaning: Clean the selected raw materials, remove impurities and dust such as leaves and fruit stalks, and then rinse with circulating water twice until the running water is clean;

[0033] (3) De-nucleating and beating: the cleaned raw materials are crushed and de-nucleated, put into a filter bag, and then placed in a stainless steel jack physical juicer for squeezing and beating;

[0034] (4) Stand still at low temperature: put the greengage juice obtained after beating into the freezer and let it stand until there is obvious stratification;

[0035] (5) Filtration: take the greengage juice supernatant after standing, and obtain clarified greengage juice through a double-filter multi-stage membrane filter;

[0036] (6) Vacuum co...

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Abstract

The invention relates to a preparation method of a green plum essence. The preparation method comprises the following steps of (1) screening green plum fruits as a raw material according to maturity;(2) performing washing; (3) performing kernel removing and pulping; (4) performing low-temperature standing; (5) performing filtering; (6) performing vacuum concentration; and (7) performing decoctingwith a crock. According to the preparation method disclosed by the invention, the maturity of the raw material is strictly controlled, so that the situation that the quality of the green plum fruitsis unified and stable is guaranteed; besides, the problems that conventional high-temperature decocting is long in time consumption, and the effective components of the green plums are damaged are solved; and through determining the sugar acidity of the raw material, a preparation method of combining vacuum concentration with decocting with the crock is utilized, so that the time consumption is low, the energy can be saved, and the prepared green plum essence is thorough in reservation of effective components, good in quality and good in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of green plum essence. Background technique [0002] Greengage is a perennial deciduous tree of the genus Prunus in the family Rosaceae. The harvest period is around March to May when the spring and summer handover and plum rains come every year. Green plums are helpful in improving human health, improving physical fitness, improving immunity, delaying aging, losing weight, and beautifying. Since plums are alkaline foods, and modern people’s diet is mostly acidic foods, if you eat more plums on weekdays Health care, helps to balance the pH value of the blood, and green plums are an indispensable food for their meals in Japan. [0003] Plum essence is an alkaline, healthy and pure natural product made from green plums. The immature green plum fruit is squeezed and filtered, then concentrated and refined by long-term heating, without addin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105
CPCA23V2002/00A23L33/105A23V2200/30A23V2200/14A23V2250/21
Inventor 黄欣欣艾静汶任二芳王淋靓李建强苏艳兰黄富宇阮耀礼钟正罗小杰刘功德程三红李有祥方石桂
Owner GUANGXI SUBTROPICAL CROPS RES INST GUANGXI SUBTROPICAL AGRI PROD PROCESSING RES INST
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