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Haw products and preparation method thereof

A technology of hawthorn products, applied in confectionary, confectionery industry, food science, etc., to achieve the effect of extending shelf life, speeding up the market speed, and mellow taste

Active Publication Date: 2012-11-21
BEIJING YUSHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to alleviate the sour taste of hawthorn, the surface of candied haws is often accompanied by a thick sugar layer, which belongs to high-sugar food, which brings disadvantages to people who pursue and love low-sugar food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the preparation of hawthorn product 1 of the present invention and contrast hawthorn product 2

[0030] 1) Preparation of hawthorn product 1 of the present invention

[0031] Select high-quality quick-frozen red fruit, no rot, no damage, no soil, no insect eyes, no impurities, clean and ready to use;

[0032] Thawing the sugar solution: boil white sugar and water until the concentration of the sugar solution reaches 15-18 Baume degrees, pour the hawthorn into the sugar solution and soak for 12 hours;

[0033] Vacuuming: Put the cleaned red fruit into the vacuum pot according to the proportion, fix the cover, heat to 80-100 degrees Celsius with 23-25 ​​Baume sugar solution, vacuum degree -0.1Mpa, vacuuming time: 8-- 12 minutes;

[0034] Sugar soaking: The sugar soaking time is 12 hours, take out the soaked red fruits, put them in a clean drawer, and control the sugar solution;

[0035] One-time baking: Baking time: 4-5 hours, temperature 80-90°C, out of ...

Embodiment 2

[0041] Embodiment 2: the mouthfeel comparison of hawthorn product 1 and contrast hawthorn product 2

[0042] After evaluation by a panel of 20 people, 18 people thought that the mouthfeel of the hawthorn product 1 prepared in Example 1 was lower in acidity than that of the contrast hawthorn product 2 dipped in sugar, moderately sweet and sour, and soft in mouthfeel.

Embodiment 3

[0043]Example 3: Detection of total acidity of hawthorn product 1 and contrast hawthorn product 2:

[0044] According to "Determination of Total Acids in Food (GB / T 12456-2008)", the total acidity of hawthorn product 1 and control hawthorn product 2 was detected.

[0045] The result is as follows:

[0046] The total acidity of hawthorn product 1 is 2.25%;

[0047] The total acidity of the control hawthorn product 2 was 3.32%.

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PUM

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Abstract

The invention belongs to the field of foods, relating to a haw product. Particularly, the haw product comprises 2-10% of red wine by weight. The invention also relates to a method for preparing the haw product, wherein the method comprises a step of soaking with red wine, i.e. soaking the haw in the red wine for 5-20 minutes. The shelf life of the haw product prepared by the invention is prolonged to more than six months. The product tastes mellow and full, proper in sour and sweet with a light flavor of the red wine; the product also keeps the shape of fresh haws, and is convenient to take, clean and health, and therefore, the invention provides a haw food with a novel flavor to the consumers.

Description

technical field [0001] The invention belongs to the field of food and relates to a hawthorn product, specifically, the hawthorn product contains 2-10% (by weight) of red wine. The invention also relates to a preparation method of the hawthorn product. Background technique [0002] Hawthorn is commonly known as red fruit, also known as Shanlihong. It is rich in nutrients and contains almost all the nutrients of the fruit, especially the high content of organic acids and vitamin C. Hawthorn is suitable for raw food, but also suitable for processing into various foods such as hawthorn slices and hawthorn wine. Its medicinal value is also high. Hawthorn can strengthen the spleen and stomach, promote digestion, and can prevent and treat diseases such as high blood pressure. It is a kind of fruit that our people love. [0003] Red wine contains more than 200 kinds of nutrients that are beneficial to the human body, including sugar, organic acids, amino acids, vitamins and other ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 董立军潘金江
Owner BEIJING YUSHIYUAN FOOD
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