阅读说明：本技术 一种蜂蜜桑葚干的制作方法 (Preparation method of dried honey mulberry ) 是由 朱琳 李伟 廖江斌 彭利海 于 2019-10-30 设计创作，主要内容包括：本发明公开一种蜂蜜桑葚干的制作方法,属于果干加工技术领域,包括下述步骤：采摘新鲜桑葚果,去除果柄,清洗干净；将清冼后的桑葚放入烘箱中,在55-65℃的温度下将桑葚果进行烘干,至含水量为15-20％；将干燥后的桑葚果干取出,自然降温至常温；向将干燥后的桑葚果干加入蜂蜜,利用搅拌机,将蜂蜜与桑葚果干进行充分搅拌均匀；放入烘箱中,在55-65℃的温度下将桑葚果进行烘干,至含水量为8-12％；将干燥后的桑葚果干从烘箱中取出,待自然降至常温后,向其表面均匀超细喷雾状葵花油,然后将桑葚果干放在密闭、干燥的空间内,用紫外线进行杀菌7.5h,包装,即得。(The invention discloses a preparation method of dried honey and mulberry, belonging to the technical field of dried fruit processing and comprising the following steps: picking fresh mulberry fruits, removing fruit stalks and cleaning; putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%; taking out the dried mulberry fruits, and naturally cooling to normal temperature; adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer; putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%; taking out the dried mulberry fruits from the oven, naturally cooling to normal temperature, uniformly spraying superfine sunflower oil on the surface of the dried mulberry fruits, placing the dried mulberry fruits in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the product.)

1. The preparation method of the dried honey mulberry is characterized by comprising the following steps:

(1) picking fresh mulberry fruits, removing fruit stalks and cleaning;

(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%;

(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;

(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer;

(5) putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%;

(6) taking the dried mulberry fruits out of the oven, and naturally cooling to normal temperature;

(7) superfine uniformly spraying sunflower oil on the surface of the dried mulberry fruit, placing the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit tea.

2. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the step (1) further comprises the following steps after cleaning: and blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 5-10 ℃.

3. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the weight ratio of the honey to the mulberry fruit added in the step (4) is (1-3): 10.

4. the making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: and (6) naturally cooling the dried mulberry fruits to normal temperature, and then sterilizing.

5. The making method of the dried honey mulberry according to claim 4, characterized by comprising the following steps: the sterilization steps are as follows: placing dried Mori fructus in a sealed and dry space, and sterilizing with ultraviolet rays for 7-8 h.

6. The making method of the dried honey mulberry according to claim 4, characterized by comprising the following steps: the sunflower oil sprayed in the step (7) accounts for 0.2-0.4% of the dry weight of the mulberry fruit.

7. The making method of the dried honey mulberry according to claim 1, characterized by comprising the following steps: the step (1) of cleaning the mulberry fruit and the mulberry fruit, and then adding fresh mulberry fruit into the color protection liquid for color protection.

8. The making method of the dried honey mulberry according to claim 7, characterized by comprising the following steps: the color protection liquid is prepared from water, sodium sulfite and vitamin C in a ratio of 1: (0-0.002): (0.003-0.006), the fresh mulberry is added with color protection liquid for soaking for 15-25min, and the soaked mulberry is washed by clear water.

Technical Field

The invention relates to the technical field of dried fruit processing, and particularly relates to a preparation method of dried honey mulberry.

Background

Mori fructus (s ā ng sh de n), also called Mori fructus, Saccharum sinensis Roxb, fructus Jujubae, Mori fructus, folium Mori, and fructus Mori etc., mature fruit of Mori fructus is the fruit cluster of Morus alba L. The farmer likes the ripe fresh fruits to eat, tastes sweet and has much juice, and is one of the fruits which are frequently eaten by people.

The mulberry fruit contains main nutrient components such as moisture, sugar, crude protein, ash, crude fiber, free acid, soluble nitrogen-free substances and the like, in addition, the mulberry fruit also contains essential amino acid of a human body, polysaccharide which is easy to absorb, abundant vitamins, haematochrome and mineral substances such as calcium, iron, zinc, selenium and the like which are deficient in the human body, has the effects of enhancing immunity, promoting the growth of hematopoietic cells, promoting metabolism and the like, has abundant nutrient value and certain pharmacological value, and has the following pharmacological effects:

1) antioxidation: the mulberry polysaccharide contained in the mulberry has the effects of removing hydroxyl free radicals and superoxide anion free radicals, blocking free radical reaction chains and preventing certain oxidation and aging, and the mulberry extract has abundant phenolic substances and pigments, can obviously improve the activity of antioxidant enzyme and has the function of delaying the memory decline in the aging process.

2) The hypoglycemic effect: the mulberry polysaccharide has obvious hypoglycemic effect, and can basically keep the blood sugar within a normal range.

3) Anti-aging effect: the mulberry anthocyanin can enhance the activity of antioxidant enzyme in vivo and inhibit lipid peroxidation, and has obvious anti-aging effect.

The mulberry is a juicy small berry, the dry matter rate is only 18-30%, the peel is thin and easy to break, and the fresh ripe fruits are difficult to preserve and transport; the dried mulberries dried by airing in the sun and natural drying or drying by equipment solve the problems of easy storage and convenient transportation, but are hard to eat, difficult to chew and inconvenient to directly eat; however, if the water content is not dried completely and 10-20% of the water content is remained, the problem of mildew is caused.

Disclosure of Invention

The invention provides a preparation method of dried honey and mulberry, which solves the problems that the conventional dried mulberry is poor in taste and cannot be stored for a long time.

In order to solve the technical problem, the technical scheme of the invention is realized as follows:

the invention provides a preparation method of dried honey and mulberry, which comprises the following steps:

(1) picking fresh mulberry fruits, removing fruit stalks and cleaning;

(2) putting the washed mulberry into an oven, and drying the mulberry at the temperature of 55-65 ℃ until the water content is 15-20%;

(3) taking out the dried mulberry fruits, and naturally cooling to normal temperature;

(4) adding honey into the dried mulberry fruits, and fully and uniformly stirring the honey and the dried mulberry fruits by using a stirrer;

(5) putting into a drying oven, and drying the mulberry fruit at the temperature of 55-65 ℃ until the water content is 8-12%;

(6) taking the dried mulberry fruits out of the oven, and naturally cooling to normal temperature;

(7) superfine uniformly spraying sunflower oil on the surface of the dried mulberry fruit, placing the dried mulberry fruit in a closed and dry space, sterilizing for 7.5h by using ultraviolet rays, and packaging to obtain the mulberry fruit tea.

Wherein, preferably, the step (1) further comprises the following steps after being cleaned: and blowing off the moisture on the surface of the fresh mulberry by using a fan at the temperature of 5-10 ℃.

Preferably, the weight ratio of the honey to the mulberry fruit added in the step (4) is (1-3): 10.

preferably, the step (6) of naturally cooling the dried mulberry fruits to normal temperature further comprises a sterilization step.

Wherein, the dried mulberry is preferably put in a closed and dry space and sterilized by ultraviolet rays for 7-8 h.

Wherein, preferably, the sunflower oil sprayed in the step (7) accounts for 0.2-0.4% of the dry weight of the mulberry.

Preferably, the step (1) of adding fresh mulberries into the color protection solution for color protection is further included after the mulberries are cleaned.

Wherein, preferably, the color protection liquid is prepared by mixing water, sodium sulfite and vitamin C in a ratio of 1: (0-0.002): (0.003-0.006), the fresh mulberry is added with the color protection liquid for soaking for 15-25min, and the soaked mulberry is washed by clear water. The sodium sulfite and the vitamin C both have oxidation resistance, and the mulberry fruit is immersed into the aqueous solution of the sodium sulfite and the vitamin C, so that browning of the mulberry fruit in the processing process is effectively prevented.

The honey is a natural nutrient good product commonly used in life of people and is an important dispensing material of traditional Chinese medicines, experts consider that 80% of sugar contained in the honey is glucose and fructose which are easy to digest, the proportion is very proper, the honey can be directly absorbed and utilized by human bodies, and in addition, the honey also contains various vitamins and mineral substances, so that the honey can supplement the physical energy deficiency of the human bodies, and is beneficial to the effects of prolonging the life of the old and the like;

according to the invention, in the processing process of the dried mulberry fruit, a link of adding honey is added, on one hand, the honey is a natural preservative, and the dried mulberry fruit can not mildew under the condition that the water content is kept about 10%; on the other hand, the mulberry fruit moistened by honey is moderate in hardness and softness, fresh in fruit aroma, palatable in sour and sweet taste and suitable for being directly eaten.

The invention has the beneficial effects that:

compared with the prior art, in the processing process, the oven is adopted for secondary drying at low temperature, so that the inherent nutritional ingredients of the mulberry are retained, and the problems of large occupied area and easy pollution in the existing natural drying process by utilizing sunlight are solved. Through adding the honey, the fragrant and sweet taste of the honey is increased by the dried mulberry, the trace elements required by a human body can be provided, the energy of the human body is increased, and the mulberry fruit vinegar is easy to store and transport. The dried honey mulberry prepared by the invention has the characteristics of good taste and high nutritive value.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.