阅读说明：本技术 一种速冻浓缩酸梅汤及其制备方法 (Quick-frozen concentrated plum juice and preparation method thereof ) 是由 魏传芬 赵一田 宋波 姚春晓 吴素芳 张苗苗 于 2020-12-08 设计创作，主要内容包括：本发明提供一种速冻浓缩酸梅汤及其制备方法,所述速冻浓缩酸梅汤包括以下百分含量的组分：白砂糖8～12wt％、乌梅2～6wt％、玫瑰茄2～5wt％、干桂花0.1～0.3wt％、金银花0.1～0.2wt％、甘草0.05～0.2wt％、杭白菊0.15～0.3wt％、罗汉果0.1～0.3wt％、决明子0.2～0.3wt％、山楂0.35～0.5wt％、水75.2～86wt％。本发明的技术方案可以适当延长保质期；同时,可以实现降低现有的酸梅汤可能含有的添加色素或添加剂对人体造成的不良影响。(The invention provides quick-frozen concentrated plum juice and a preparation method thereof, wherein the quick-frozen concentrated plum juice comprises the following components in percentage by weight: 8-12 wt% of white granulated sugar, 2-6 wt% of dark plum fruit, 2-5 wt% of roselle, 0.1-0.3 wt% of dry sweet osmanthus, 0.1-0.2 wt% of honeysuckle, 0.05-0.2 wt% of liquorice, 0.15-0.3 wt% of Hangzhou white chrysanthemum, 0.1-0.3 wt% of momordica grosvenori, 0.2-0.3 wt% of cassia seed, 0.35-0.5 wt% of hawthorn and 75.2-86 wt% of water. The technical scheme of the invention can properly prolong the shelf life; meanwhile, the adverse effect of the added pigment or additive possibly contained in the conventional plum syrup on the human body can be reduced.)

1. The quick-frozen concentrated plum juice is characterized by comprising the following components in percentage by weight:

2-6 wt% of dark plum, 2-5 wt% of roselle, 0.1-0.3 wt% of dry sweet osmanthus, 0.1-0.2 wt% of honeysuckle, 0.05-0.2 wt% of liquorice, 0.15-0.3 wt% of Hangzhou white chrysanthemum, 0.1-0.3 wt% of momordica grosvenori, 0.2-0.3 wt% of cassia seed, 0.35-0.5 wt% of hawthorn, 8-12 wt% of white granulated sugar and 75.2-86 wt% of water.

2. The quick-frozen concentrated plum syrup according to claim 1, comprising: the roselle accounts for 3 wt%.

3. The quick-frozen concentrated plum syrup according to claim 1, comprising: the percentage content of the dark plum is 5 wt%.

4. The quick-frozen concentrated plum syrup according to claim 1, comprising: the percentage content of the chrysanthemum morifolium ramat is 0.2 wt%.

5. The quick-frozen concentrated plum syrup according to claim 1, comprising: the percentage content of the momordica grosvenori is 0.2 wt%.

6. The quick-frozen concentrated plum syrup according to claim 1, comprising: the percentage content of the cassia seed is 0.25 wt%.

7. A preparation method of quick-frozen concentrated plum juice is characterized by comprising the following steps:

s1, respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a string bag;

s2, putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, and adding water for boiling;

s3, adding the dried sweet osmanthus flower, the honeysuckle flower and the Hangzhou white chrysanthemum into the extraction tank in the step S2 according to the proportion, and boiling;

s4, filtering the liquid obtained in the step S3 to obtain a first soup, adding water into the extraction tank in the step S3, boiling, and filtering again to obtain a second soup;

s5, mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

and S6, canning, sealing and quick-freezing the plum syrup obtained in the step S5 for storage.

8. The method for preparing quick-frozen concentrated plum juice according to claim 7, wherein in step S2, the dark plum, the roselle, the licorice root, the momordica grosvenori, the cassia seed and the hawthorn fruit are put into an extraction pot in proportion, and water is added to boil for 50-70 minutes.

9. The method for preparing quick-frozen concentrated plum juice according to claim 7, wherein in step S3, dried osmanthus fragrans, honeysuckle and chrysanthemum morifolium ramat are added into the extraction tank in step S2 in proportion and boiled for 50-70 minutes.

10. The method for preparing quick-frozen concentrated plum juice according to claim 7, wherein in step S6, the plum juice obtained in step S5 is canned, sealed, quick-frozen and stored at a temperature of-18 ℃ or lower.

Technical Field

The invention relates to the technical field of food processing, in particular to quick-frozen concentrated plum juice and a preparation method thereof.

Background

The plum juice is a traditional summer beverage for clearing heat and relieving summer heat, is generally prepared by decocting raw materials such as dark plum, hawthorn, sweet osmanthus and the like, the naturally decocted plum juice product on the market at present is prepared by decocting dark plum as a main raw material and hawthorn, liquorice and the like as auxiliary materials, and in order to increase color and luster and prolong the shelf life of the product, pigment or preservative is added, so that adverse effects are brought to the health of people.

Disclosure of Invention

The invention provides quick-frozen concentrated plum juice and a preparation method thereof, which are used for reducing the adverse effect of added pigment and preservative contained in the conventional plum juice on human bodies and properly prolonging the shelf life.

In order to solve the above technical problem, an embodiment of the present invention provides the following technical solutions:

a quick-frozen concentrated plum juice comprises the following components in percentage by weight:

2-6 wt% of dark plum, 2-5 wt% of roselle, 0.1-0.3 wt% of dry sweet osmanthus, 0.1-0.2 wt% of honeysuckle, 0.05-0.2 wt% of liquorice, 0.15-0.3 wt% of Hangzhou white chrysanthemum, 0.1-0.3 wt% of momordica grosvenori, 0.2-0.3 wt% of cassia seed, 0.35-0.5 wt% of hawthorn, 8-12 wt% of white granulated sugar and 75.2-86 wt% of water.

Optionally, the roselle accounts for 3 wt%.

Optionally, the percentage content of the dark plum is 5 wt%.

Optionally, the percentage content of the chrysanthemum morifolium ramat is 0.2 wt%.

Optionally, the percentage content of the momordica grosvenori is 0.2 wt%.

Optionally, the cassia seed accounts for 0.25 wt%.

The embodiment of the invention also provides a preparation method of the quick-frozen concentrated plum juice, which comprises the following steps:

s1, respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a string bag;

s2, putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, and adding water for boiling;

s3, adding the dried sweet osmanthus flower, the honeysuckle flower and the Hangzhou white chrysanthemum into the extraction tank in the step S2 according to the proportion, and boiling;

s4, filtering the liquid obtained in the step S3 to obtain a first soup, adding water into the extraction tank in the step S3, boiling, and filtering again to obtain a second soup;

s5, mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

and S6, canning, sealing and quick-freezing the plum syrup obtained in the step S5 for storage.

Optionally, in step S2, the dark plum, the roselle, the licorice, the momordica grosvenori, the cassia seed and the hawthorn are put into an extraction tank according to the proportion, and water is added to boil for 50-70 minutes.

Optionally, in step S3, adding the dried osmanthus fragrans, the honeysuckle and the chrysanthemum morifolium ramat into the extraction tank in step S2 in proportion, and boiling for 50-70 minutes.

Optionally, in step S6, the plum syrup obtained in step S5 is canned, sealed, quick-frozen and stored at a temperature below-18 ℃.

The technical scheme provided by the invention comprises the following technical scheme:

according to the technical scheme, the plum syrup is naturally decocted, roselle is added for decoction, the nutritive value and the flavor of the plum syrup can be increased, the plum syrup can be red which is favored by consumers, the plum syrup needs to be stored and transported at-18 ℃, the shelf life can be properly prolonged, and the taste of the plum syrup is not changed during storage; meanwhile, the adverse effect of the added pigment and additive contained in the conventional plum syrup on the human body can be reduced.

Drawings

FIG. 1 is a schematic diagram of a preparation method according to an embodiment of the present invention.

Detailed Description

Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

A quick-frozen concentrated plum juice comprises the following components in percentage by weight:

8-12 wt% of white granulated sugar, 2-6 wt% of dark plum fruit, 2-5 wt% of roselle, 0.1-0.3 wt% of dry sweet osmanthus, 0.1-0.2 wt% of honeysuckle, 0.05-0.2 wt% of liquorice, 0.15-0.3 wt% of Hangzhou white chrysanthemum, 0.1-0.3 wt% of momordica grosvenori, 0.2-0.3 wt% of cassia seed, 0.35-0.5 wt% of hawthorn and 75.2-86 wt% of water.

Wherein, the water is filtered after reverse osmosis.

According to the embodiment of the invention, the plum juice is naturally boiled, roselle is added and boiled together, so that the nutritive value of the plum juice can be increased, the plum juice can be in a red color which is favored by consumers, and the plum juice can be stored and transported at-18 ℃, so that the shelf life can be properly prolonged, and the taste of the product is ensured not to change when the product is stored for a long time; meanwhile, the adverse effect of the added pigment and additive contained in the conventional plum syrup on the human body can be reduced.

In an alternative embodiment of the present invention, the roselle comprises 3 wt% of roselle.

Specifically, 4 wt% of dark plum, 3 wt% of roselle, 0.2 wt% of dry sweet osmanthus, 0.15 wt% of honeysuckle, 0.1 wt% of liquorice, 0.2 wt% of Hangzhou white chrysanthemum, 0.2 wt% of momordica grosvenori, 0.25 wt% of cassia seed, 0.4 wt% of hawthorn, 10 wt% of white granulated sugar and 81.5 wt% of water.

In an optional embodiment of the present invention, the percentage of the dark plum is 5 wt%.

Specifically, 5 wt% of dark plum, 2 wt% of roselle, 0.1 wt% of dry sweet osmanthus, 0.1 wt% of honeysuckle, 0.05 wt% of liquorice, 0.15 wt% of Hangzhou white chrysanthemum, 0.1 wt% of momordica grosvenori, 0.2 wt% of cassia seed, 0.35 wt% of hawthorn, 10 wt% of white granulated sugar and 81.95 wt% of water.

In an optional embodiment of the present invention, the percentage content of the chrysanthemum morifolium ramat is 0.2 wt%.

Specifically, 6 wt% of dark plum, 5 wt% of roselle, 0.3 wt% of dried sweet osmanthus, 0.2 wt% of honeysuckle, 0.2 wt% of liquorice, 0.2 wt% of Hangzhou white chrysanthemum, 0.3 wt% of momordica grosvenori, 0.3 wt% of cassia seed, 0.5 wt% of hawthorn, 8 wt% of white granulated sugar and 79 wt% of water.

In an optional embodiment of the present invention, the percentage of the luo han guo is 0.2 wt%.

Specifically, 5 wt% of dark plum, 4.5 wt% of roselle, 0.25 wt% of dried sweet osmanthus, 0.16 wt% of honeysuckle, 0.15 wt% of liquorice, 0.25 wt% of Hangzhou white chrysanthemum, 0.2 wt% of momordica grosvenori, 0.26 wt% of cassia seed, 0.45 wt% of hawthorn, 12 wt% of white granulated sugar and 76.78 wt% of water.

In an optional embodiment of the present invention, the percentage content of the cassia seed is 0.25 wt%.

Specifically, 6 wt% of dark plum, 5 wt% of roselle, 0.3 wt% of dry sweet osmanthus, 0.2 wt% of honeysuckle, 0.2 wt% of liquorice, 0.3 wt% of Hangzhou white chrysanthemum, 0.3 wt% of momordica grosvenori, 0.25 wt% of cassia seed, 0.5 wt% of hawthorn, 11.75 wt% of white granulated sugar and 75.2 wt% of water.

The method also comprises the following implementation modes:

2 wt% of dark plum, 2 wt% of roselle, 0.1 wt% of dried sweet osmanthus, 0.1 wt% of honeysuckle, 0.05 wt% of liquorice, 0.15 wt% of Hangzhou white chrysanthemum, 0.1 wt% of momordica grosvenori, 0.2 wt% of cassia seed, 0.35 wt% of hawthorn, 8.95 wt% of white granulated sugar and 86 wt% of water.

According to the technical scheme, the natural plum juice concentrate is prepared by boiling dark plum and roselle serving as main raw materials and assisting hawthorn, liquorice, dry sweet osmanthus, chrysanthemum morifolium, fructus momordicae and semen cassiae, and the roselle contains rich organic acid, protein, vitamin C and trace elements, so that the nutrient content and the flavor of the plum juice can be increased, the brown color of the plum juice can be reduced, the plum juice is biased to the color of red wine, and the plum juice concentrate is more favored by consumers.

The embodiment of the invention also provides a preparation method of the quick-frozen concentrated plum juice, which comprises the following steps:

s1, respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a string bag;

s2, putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, and adding water for boiling;

s3, adding the dried sweet osmanthus flower, the honeysuckle flower and the Hangzhou white chrysanthemum into the extraction tank in the step S2 according to the proportion, and boiling;

s4, filtering the liquid obtained in the step S3 to obtain a first soup, adding water into the extraction tank in the step S3, boiling, and filtering again to obtain a second soup;

s5, mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

and S6, canning, sealing and quick-freezing the plum syrup obtained in the step S5 for storage.

In an optional embodiment of the present invention, in step S2, the dark plum, the roselle, the licorice, the momordica grosvenori, the cassia seed and the hawthorn are proportionally placed in an extraction tank, and water is added to boil for 50-70 minutes.

In an optional embodiment of the present invention, in step S3, the dry osmanthus fragrans, the honeysuckle and the chrysanthemum morifolium ramat are proportionally added into the extraction tank in step S2, and boiled for 50-70 minutes.

In an alternative embodiment of the present invention, in step S6, the plum syrup obtained in step S5 is canned, sealed, quick-frozen, and stored at a temperature below-18 ℃.

According to the technical scheme, the quick-frozen concentrated plum juice is concentrated solution, and drinking water is added in proportion to obtain a plum juice product, so that the storage area during storage can be greatly reduced, and the storage cost of a factory is saved; the product of the invention needs to be stored below 18 ℃ below zero, so that the taste is not changed during storage, and the shelf life of the product is properly prolonged.

The technical scheme of the preparation method can comprise the following implementation modes:

example 1

1) Respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a net bag;

2) putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, adding water, boiling, keeping a slightly boiling state, boiling for 60 minutes, and stirring once every 5-10 minutes in the middle;

3) adding the dried sweet osmanthus, the honeysuckle and the Hangzhou white chrysanthemum into the extraction tank in the step 2) according to the proportion, boiling the mixture, keeping the slightly boiling state for 60 minutes, and stirring the mixture once every 5 to 10 minutes;

4) filtering the liquid obtained in the step 3) by using six layers of gauze to obtain first soup, adding water into the extraction tank in the step 3), boiling for 60 minutes, and filtering by using six layers of gauze again to obtain second soup;

5) mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

6) canning, sealing and quick-freezing the plum syrup obtained in the step 5), and storing at the temperature below-18 ℃.

Example 2

1) Respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a net bag;

2) putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, adding water, boiling, keeping a slightly boiling state, boiling for 50 minutes, and stirring once every 5-10 minutes in the middle;

3) adding the dried sweet osmanthus, the honeysuckle and the Hangzhou white chrysanthemum into the extraction tank in the step 2) according to the proportion, boiling the mixture, keeping the slightly boiling state for 50 minutes, and stirring the mixture once every 5 to 10 minutes;

4) filtering the liquid obtained in the step 3) by using six layers of gauze to obtain first soup, adding water into the extraction tank in the step 3), boiling for 60 minutes, and filtering by using six layers of gauze again to obtain second soup;

5) mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

6) canning, sealing and quick-freezing the plum syrup obtained in the step 5), and storing at-25 ℃.

Example 3

1) Respectively placing fructus Siraitiae Grosvenorii, semen Cassiae, dried flos Osmanthi Fragrantis, flos Lonicerae, and flos Chrysanthemi into a net bag;

2) putting the dark plum, the roselle, the liquorice, the momordica grosvenori, the cassia seed and the hawthorn into an extraction tank according to the proportion, adding water, boiling, keeping a slightly boiling state, boiling for 70 minutes, and stirring once every 5-10 minutes in the middle;

3) adding the dried sweet osmanthus, the honeysuckle and the Hangzhou white chrysanthemum into the extraction tank in the step 2) according to the proportion, boiling the mixture, keeping the slightly boiling state for 70 minutes, and stirring the mixture once every 5 to 10 minutes;

4) filtering the liquid obtained in the step 3) by using six layers of gauze to obtain first soup, adding water into the extraction tank in the step 3), boiling for 60 minutes, and filtering by using six layers of gauze again to obtain second soup;

5) mixing the first soup and the second soup to obtain a mixed solution, and adding white granulated sugar into the mixed solution in proportion to obtain a plum syrup;

6) canning, sealing and quick-freezing the plum syrup obtained in the step 5), and storing at-20 ℃.

According to the technical scheme, the provided product is naturally decocted plum juice, roselle and dark plum are used as main raw materials, and the flavor and color of the product are improved; meanwhile, as the quick-frozen product is adopted, the taste of the product can be ensured not to change during storage, and the shelf life can be properly prolonged.

While the preferred embodiments of the present invention have been described, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the following claims.