阅读说明：本技术 一种刺梨果脯的加工工艺 (Processing technology of preserved roxburgh rose fruit ) 是由 余元善 余洋洋 徐玉娟 吴继军 邹波 程丽娜 于 2019-11-21 设计创作，主要内容包括：本发明属于果脯加工领域,尤其是一种刺梨果脯的加工工艺,针对现有的刺梨果脯的加工工艺中,加工工艺复杂,而且原料利用率低,不能够对大小不同的刺梨进行分类,导致制得的刺梨果脯大小不同,口感差异较大,而且口感不好,从而影响销量的问题,现提出如下方案,其包括以下步骤：S1：选用新鲜的刺梨,并根据大小对其进行分类；S2：对分类后的刺梨进行去皮清洗；S3：将清洗后的刺梨放入柠檬酸中浸泡2-4h,然后放入蜂蜜水中浸泡3-5h,取出沥干,本发明加工工艺简单,而且原料利用率高,能够对大小不同的刺梨进行分类,使得制得的刺梨果脯大小相同,口感差异较小,而且口感优异。(The invention belongs to the field of preserved fruit processing, in particular to a processing technology of preserved roxburgh rose, aiming at the problems that the processing technology is complex, the utilization rate of raw materials is low, and the roxburgh rose with different sizes cannot be classified in the existing processing technology of the preserved roxburgh rose, so that the prepared preserved roxburgh rose has different sizes, larger taste difference and bad taste, thereby influencing the sales volume, the following scheme is proposed, and the processing technology comprises the following steps: s1: selecting fresh roxburgh rose and classifying the roxburgh rose according to the size; s2: peeling and cleaning the sorted roxburgh rose; s3: the cleaned roxburgh rose is placed into citric acid to be soaked for 2-4h, then placed into honey water to be soaked for 3-5h, and then taken out to be drained.)

1. A processing technology of preserved roxburgh rose fruit is characterized by comprising the following steps:

s1: selecting fresh roxburgh rose and classifying the roxburgh rose according to the size;

s2: peeling and cleaning the sorted roxburgh rose;

s3: soaking the cleaned fructus Rosae Normalis in citric acid for 2-4 hr, soaking in Mel water for 3-5 hr, taking out, and draining;

s4: putting the drained roxburgh rose on a spreading and airing rack, and spreading and airing for 3-4 d;

s5: boiling the spread and dried roxburgh rose in boiling water for 5-8min, taking out, and cooling in ice water;

s6: preparing white granulated sugar, maltose and water, mixing the white granulated sugar, maltose and water, boiling, adding ice water, cooling fructus Rosae Normalis, and boiling for 40-60 min;

s7: putting the boiled roxburgh rose into a drying box, and drying for 6-8 h;

s8: taking out, naturally cooling in a ventilation environment at normal temperature, and standing for 10-12 h;

s9: and (4) scattering white granulated sugar on the surface, and then packaging to finish the processing of the preserved roxburgh rose fruit.

2. The processing technology of the rosa roxburghii tratt preserved fruit as claimed in claim 1, wherein in S1, fresh rosa roxburghii tratt is selected and classified according to size, the rosa roxburghii tratt with the diameter of 2-2.5 cm is divided into small rosa roxburghii tratt, the rosa roxburghii tratt with the diameter of 2.5-3.5 cm is divided into medium rosa roxburghii tratt, and the rosa roxburghii tratt with the diameter of 3.5-4 cm is divided into large rosa roxburghii tratt.

3. The processing technology of the preserved roxburgh rose fruit as claimed in claim 1, wherein in the step S3, the washed roxburgh rose is soaked in citric acid with the concentration of 2.5% -5% for 2-4h, then soaked in honey water with the concentration of 80% -90% for 3-5h, taken out and drained.

4. The processing technology of the preserved roxburgh rose fruit as claimed in claim 3, wherein in the step S3, the cleaned roxburgh rose is placed into citric acid with the concentration of 2.5-5%, and is soaked in ultrasonic wave for 2-4h under the conditions that the ultrasonic power is 120-.

5. The processing technology of the preserved roxburgh rose fruit as claimed in claim 1, wherein in the step S4, the drained roxburgh rose is placed on a spreading and drying rack, the spreading and drying thickness is 1-2cm, the roxburgh rose is spread and dried under the conditions of 75-80% humidity and 15-25 ℃, and the spreading and drying time is 3-4 days.

6. The processing technology of the preserved roxburgh rose fruit as claimed in claim 1, wherein in the step S6, the following raw materials in parts by weight are prepared: 20-25 parts of white granulated sugar, 16-20 parts of maltose and 50-55 parts of water, mixing the white granulated sugar, the maltose and the water, boiling, then adding the cooled roxburgh rose into ice water, and boiling for 40-60 min.

7. The processing technology of the preserved roxburgh rose fruit as claimed in claim 6, wherein in the step S6, the following raw materials in parts by weight are prepared: 21-24 parts of white granulated sugar, 17-19 parts of maltose and 51-54 parts of water, mixing the white granulated sugar, the maltose and the water, boiling, then adding the cooled roxburgh rose into ice water, and boiling for 45-55 min.

8. The processing technology of the preserved roxburgh rose fruit as claimed in claim 1, wherein in the step S7, the cooked roxburgh rose is placed in a drying box, dried for 3-4h, then turned over once, and then continuously dried for 3-4 h.

9. The processing technology of the preserved roxburgh rose fruit as claimed in claim 8, wherein in the step S7, the boiled roxburgh rose is put into a drying box, dried for 3.2-3.8h, then turned over once, and then continuously dried for 3.2-3.8 h.

Technical Field

The invention relates to the technical field of preserved fruit processing, in particular to a processing technology of preserved roxburgh rose fruit.

Background

The roxburgh rose is a fruit of perennial deciduous shrub filature flowers in the Rosaceae, also named as the King mountain fruit, the roxburgh rose fruit, the Buddha fruit, the arrowroot pear, the pyrus ussuriensis fruit, the Elaeagnus davidiana, the Achillea sinensis fruit, the Jiugou and the shiny-leaved yellowhorn, is a nourishing and body-building nutritional precious fruit and is a rare fruit.

In the existing processing technology of the preserved roxburgh rose, the processing technology is complex, the utilization rate of raw materials is low, and the roxburgh rose with different sizes cannot be classified, so that the prepared preserved roxburgh rose has different sizes, larger taste difference and bad taste, and the sales volume is influenced.

Therefore, we propose a processing technology of preserved roxburgh rose fruit to solve the above problems.

Disclosure of Invention

The processing technology of the preserved roxburgh rose fruit provided by the invention solves the problems that the processing technology is complex, the utilization rate of raw materials is low, and the roxburgh rose cannot be classified according to different sizes in the existing processing technology of the preserved roxburgh rose fruit, so that the prepared preserved roxburgh rose fruit has different sizes, larger taste difference and bad taste, and the sales volume is influenced.

In order to achieve the purpose, the invention adopts the following technical scheme:

a processing technology of preserved roxburgh rose fruit comprises the following steps:

s1: selecting fresh roxburgh rose and classifying the roxburgh rose according to the size;

s2: peeling and cleaning the sorted roxburgh rose;

s3: soaking the cleaned fructus Rosae Normalis in citric acid for 2-4 hr, soaking in Mel water for 3-5 hr, taking out, and draining;

s4: putting the drained roxburgh rose on a spreading and airing rack, and spreading and airing for 3-4 d;

s5: boiling the spread and dried roxburgh rose in boiling water for 5-8min, taking out, and cooling in ice water;

s6: preparing white granulated sugar, maltose and water, mixing the white granulated sugar, maltose and water, boiling, adding ice water, cooling fructus Rosae Normalis, and boiling for 40-60 min;

s7: putting the boiled roxburgh rose into a drying box, and drying for 6-8 h;

s8: taking out, naturally cooling in a ventilation environment at normal temperature, and standing for 10-12 h;

s9: and (4) scattering white granulated sugar on the surface, and then packaging to finish the processing of the preserved roxburgh rose fruit.

Preferably, in the S1, fresh roxburgh roses are selected and classified according to sizes, the roxburgh roses with the diameter of 2-2.5 cm are divided into small roxburgh roses, the roxburgh roses with the diameter of 2.5-3.5 cm are divided into medium-sized roxburgh roses, and the roxburgh roses with the diameter of 3.5-4 cm are divided into large-sized roxburgh roses.

Preferably, in the step S3, the cleaned rosa roxburghii tratt is placed into citric acid with the concentration of 2.5% -5% to be soaked for 2-4 hours, then is placed into honey water with the concentration of 80% -90% to be soaked for 3-5 hours, and is taken out and drained.

Preferably, in the step S3, the cleaned roxburgh rose is placed into citric acid with the concentration of 2.5-5%, and is ultrasonically soaked for 2-4h under the conditions that the ultrasonic power is 120-160W and the temperature is 40-44 ℃, and then is placed into honey water with the concentration of 80-90%, and is ultrasonically soaked for 3-5h under the conditions that the ultrasonic power is 160-180W and the temperature is 50-55 ℃, and then is taken out and drained.

Preferably, in the step S4, the drained rosa roxburghii tratt is placed on a spreading and drying rack, the spreading and drying thickness is 1-2cm, and the rosa roxburghii tratt is spread and dried under the conditions of 75-80% humidity and 15-25 ℃ for 3-4 days.

Preferably, in the step S6, the following raw materials in parts by weight are prepared: 20-25 parts of white granulated sugar, 16-20 parts of maltose and 50-55 parts of water, mixing the white granulated sugar, the maltose and the water, boiling, then adding the cooled roxburgh rose into ice water, and boiling for 40-60 min.

Preferably, in the step S6, the following raw materials in parts by weight are prepared: 21-24 parts of white granulated sugar, 17-19 parts of maltose and 51-54 parts of water, mixing the white granulated sugar, the maltose and the water, boiling, then adding the cooled roxburgh rose into ice water, and boiling for 45-55 min.

Preferably, in S7, the cooked roxburgh rose is put into a drying oven, dried for 3-4h, then turned over once, and then continuously dried for 3-4 h.

Preferably, in the step S7, the cooked roxburgh rose is put into a drying oven, dried for 3.2-3.8h, then turned over once, and then continuously dried for 3.2-3.8 h.

Compared with the prior art, the invention has the beneficial effects that:

1. because the preserved roxburgh rose fruits are classified according to the sizes, the prepared preserved roxburgh rose fruits have the same size and smaller taste difference;

2. the citric acid and the honey are soaked in water and spread and dried in the air, so that the processing technology can be simplified, and the mouthfeel can be enhanced;

3. the processing technology can be further simplified and the taste can be enhanced due to the boiling, boiling and drying.

The processing technology is simple, the utilization rate of the raw materials is high, and the rosa roxburghii tratt with different sizes can be classified, so that the prepared rosa roxburghii tratt preserved fruits have the same size, smaller taste difference and excellent taste.

Drawings

FIG. 1 is a process flow chart of a processing technology of preserved roxburgh rose fruit provided by the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.