阅读说明：本技术 一种青梅酵素及话梅生产加工方法 (Green plum enzyme and production and processing method of preserved plum ) 是由 陶建杰 杨艳 刘超 许晓明 于 2020-12-11 设计创作，主要内容包括：本发明专利公开了一种青梅酵素及话梅生产加工方法,具体涉及食品加工的技术领域。一种青梅酵素及话梅生产加工方法,包括如下步骤：S102、青梅进行清洗；S104、将S102的青梅铺设在缸内,且每相邻两层的青梅间均覆盖有食糖；铺设完毕后密封发酵90天以上；S106、将S104中发酵产生的发酵液过滤即可获得青梅酵素；S108、将S106中过滤后的青梅进行风干处理即可获得青梅干；S110、将S108的青梅干放入缸内,向缸内注入甘草汁和食用盐并快速翻动,待甘草汁被青梅干完全吸收即可；S112、将S110中吸收了甘草汁的青梅干进行干燥处理,干燥至其含水率20％-25％即可获得话梅。采用本发明技术方案克服了现有的加工方法无法在加工青梅的同时制作酵素的问题,可用于同时生产青梅酵素和话梅。(The invention discloses a green plum enzyme and a production and processing method of preserved plums, and particularly relates to the technical field of food processing. A green plum enzyme and a production and processing method of preserved plums comprise the following steps: s102, cleaning green plums; s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished; s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment; s108, air-drying the green plums filtered in the S106 to obtain dried green plums; s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums; and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum. By adopting the technical scheme, the problem that the enzymes cannot be prepared while green plums are processed by the conventional processing method is solved, and the method can be used for simultaneously producing the green plum enzymes and the preserved plums.)

1. A green plum enzyme and a production and processing method of preserved plums are characterized in that: the method comprises the following steps:

s102, selecting eighty-nine mature green plums with good appearance for cleaning;

s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished;

s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment;

s108, carrying out air drying treatment on the green plums filtered in the S106, and carrying out air drying on the green plums until the water content of the green plums is 20% to obtain dried green plums;

s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums;

and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum.

2. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: sugar which accounts for 80% of the weight of the green plums is paved at the bottom of the jar in the step S104, the sugar which is paved among the green plums accounts for 80% -85% of the weight of the green plums, and the sugar which accounts for 90% of the weight of the green plums is paved at the top of the green plums.

3. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: the licorice juice of step S110 is prepared by decocting 2.5 to 3 kg of licorice with 30 kg of water for more than 30 minutes until the decoction is concentrated to 20 kg, filtering the licorice water with gauze, and adding 8 to 10% of salt and 0.2% of dried orange peel into the licorice water.

4. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: the drying process in step S112 is to dry the dried green plums for 6 hours at 40 ℃, then heat the dried green plums to 65 ℃ for 6 hours, and finally cool the dried green plums to 40 ℃ for 6 hours.

5. The method of claim 4, wherein the method comprises the steps of: and (5) performing push-coating on the dried green plums in the step (S112) until the water content is not more than 20%.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to a green plum enzyme and a preserved plum production and processing method.

Background

The green plum (Prunus mume) is mainly distributed in Jiangsu, Guangdong, Zhejiang, Guangxi, Yunnan and the like, and is planted in Hangzhou, Huzhou, Ningbo, Shaoxing and other areas in Zhejiang, wherein Changxing green plum, Chaoshan green plum, Xiaoshan big green plum and the like are the most famous. The green plum is rich in nutrition, is a valuable fruit which can be used as both medicine and food, and contains 5.99g of organic acid per 100g of pulp; 0.845g of reducing sugar; tannin 0.45 g; 0.74mg of flavone; amino acid 658.5mg, of which 8 are the amino acids required by the human body; vitamin A0.89mg, vitamin E0.17mg, phosphorus 21.59mg, iron 4.08mg, zinc 0.74mg, Ca/P is close to 1:1, and the absorption is easy for human body. The green plums are low-sugar and high-acid foods, and researches show that the green plums have the effects of preventing cardiovascular diseases, tumor diseases, cancers, osteoporosis and the like.

Enzymes, also known as enzymes, are catalytically active macromolecules produced in organisms. Various physiological and biochemical reactions in the body are almost all carried out under the catalytic action of enzymes, and the amount of the enzymes in the body is closely related to the activity of the enzymes, the aging and diseases of the human body. In modern society, the enzyme in human bodies is reduced due to fierce competition, accelerated life rhythm, environmental pollution and aging. When the enzyme action in the human body is weakened or reduced, various symptoms can appear.

At present, no processing method is available in the market for processing green plums and simultaneously producing enzymes.

Disclosure of Invention

The invention aims to provide a green plum enzyme and a production and processing method of preserved plums, and aims to solve the problem that the existing processing method cannot process green plums and simultaneously prepare the enzyme.

In order to achieve the purpose, the technical scheme of the invention is as follows: a green plum enzyme and a production and processing method of preserved plums comprise the following steps:

s102, selecting eighty-nine mature green plums with good appearance for cleaning;

s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished;

s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment;

s108, carrying out air drying treatment on the green plums filtered in the S106, and carrying out air drying on the green plums until the water content of the green plums is 20% to obtain dried green plums;

s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums;

and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum.

Further, sugar which accounts for 80% of the weight of the green plums is laid at the bottom of the jar in the step S104, the sugar which is laid between the green plums accounts for 80% -85% of the weight of the green plums, and the sugar which accounts for 90% of the weight of the green plums is laid at the top of the green plums.

Further, the licorice juice of step S110 is prepared by decocting 2.5 to 3 kg of licorice with 30 kg of water for more than 30 minutes until the decoction is concentrated to 20 kg, filtering the licorice water with gauze, and adding 8 to 10% of salt and 0.2% of dried orange peel into the licorice water.

Through the arrangement, the aftertaste of the preserved plums can be increased, and the preserved plums have the effects of relieving cough and reducing sputum.

Further, the drying process in step S112 is to dry the dried green plums for 6 hours at 40 ℃, then heat the dried green plums to 65 ℃ for 6 hours, and finally cool the dried green plums to 40 ℃ for 6 hours.

Through the arrangement, the nutritional ingredients of the original substances can be preserved by means of low-temperature drying.

Further, the dried green plums of the step S112 are pushed and covered until the water content is not more than 20%.

Through the arrangement, the water in the dried green plums can be uniformly distributed, and the taste can be improved.

Compared with the prior art, the beneficial effect of this scheme:

1. the traditional preserved plum processing method adopts a salting method, and the salted liquid cannot be eaten and becomes waste because the concentration of sodium chloride in the solution is higher than 22%;

2. the method adopts a sugar-soaking fermentation method, and the produced fermentation liquor is the green plum enzyme, so that the comprehensive utilization rate of the product is improved;

3. the preserved plums prepared by the method also have the following characteristics:

(1) compared with the traditional preserved plum, the preserved plum does not contain food additives (such as sodium cyclamate) and the like, has pure sweet taste, moderate salty taste, delicious sour and sweet taste and fragrance.

(2) The green plum enzyme produced by the method has the characteristics that: the color is light brown to brown, the fragrance has the special fragrance of green plum, the taste is sour, sweet and soft, no peculiar smell exists, the body state is viscous liquid, and the activity is high. The production process is a pure natural food without adding antiseptic, sweetener and pigment. The product is free from pathogenic bacteria, coliform bacteria and mould after detection.

Drawings

FIG. 1 is a processing flow chart of a green plum enzyme and a processing method for producing preserved plums according to the present invention.

Detailed Description

The present invention will be described in further detail below by way of specific embodiments:

examples

Substantially as shown in figure 1: a green plum enzyme and a production and processing method of preserved plums comprise the following steps:

s102, selecting eighty-nine mature green plums with intact appearance (namely, no lesion, no rot and no insect), and cleaning;

s104, laying the green plums in the step S102 in a cylinder, covering sugar between every two adjacent layers of green plums, performing sugar soaking by using a canteen, laying the sugar at the bottom of the cylinder, wherein the weight of the sugar laid between the green plums is 80-85% of that of the green plums, and laying the sugar at the top of the cylinder, wherein the weight of the sugar laid between the green plums is 90% of that of the green plums; and sealing and fermenting for more than 90 days after the laying is finished.

S106, filtering the fermentation liquor generated in the fermentation in the step S104 by using a filter, storing the fermentation liquor in a tank, so as to obtain high-concentration green plum ferment, and the green plum ferment can be eaten after being filled or diluted.

And S108, fishing out the sugared green plums in the S106, putting the green plums on a bamboo bask for air drying, and air drying for 12 hours until the water content of the green plums is 20% to obtain the dried green plums, wherein the dried green plums are hard in hand feeling and can make a sound when being pinched by hands.

S110, putting the dried green plums in the jar, injecting the licorice juice and edible salt which accounts for 15% of the total amount of the licorice juice into the jar, rapidly turning for three to five times, then turning for three times every day, soaking for four days until the licorice juice is sucked, turning for 2 meals every day after the fourth day, then soaking for three days and the like until the licorice juice is completely absorbed by the dried green plums, and then the licorice juice is stretched into the interior of the kernels; wherein the licorice juice is prepared by decocting 2.5-3 kg of licorice and 30 kg of water for more than 30 minutes until the concentrated solution is 20 kg, stopping decocting, decocting for two or three times, filtering the decocted licorice water by using gauze, and adding 8-10% of salt and 0.2% of dried orange peel into the licorice water.

And S112, drying the green plum dried in the drying room with the liquorice absorbed in the S110 at the temperature of 40 ℃ for 6 hours, then drying at 65 ℃ for 6 hours, finally cooling to 40 ℃ for 6 hours, drying until the water content is 20-25%, the green plum is slightly dry and elastic, then pushing and covering for more than 3 days to uniformly distribute the water in the green plum, and testing the seepage of salt cream on the surface to ensure that the water content cannot be higher than 20% to obtain the preserved plum.

The foregoing are merely examples of the present invention and common general knowledge of known specific structures and/or features of the schemes has not been described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.