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Preserved roselle manufacturing method

A technology of preserved roselle fruit and its production method, which is applied in confectionery, confectionary industry, food science, etc., can solve the problems that roselle cannot fully absorb sugar and has poor taste, and achieve compact tissue, change permeability, and delicious taste Effect

Inactive Publication Date: 2014-01-08
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is widely used in high-grade beverages, cold drinks, soft drinks, iced tea, hot tea and other foods or drinks. For example, the invention patent with application number 200610170544.8 discloses a production process of vanilla roselle preserved fruit, providing a convenient edible preserved fruit , but in the process of processing, roselle cannot fully absorb the sugar, and there is a problem of poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A. Material preparation: select complete and fresh roselle, remove its fruit bolls, wash and set aside;

[0016] B. Salting: Take 10kg of washed roselle and put it into 10% saline solution, soak for 8 hours, and the salt water should submerge the roselle;

[0017] C. Brittle hardening: remove the salted roselle, filter it dry, put it into a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak for 30min, and the solution should submerge the roselle;

[0018] D, sulfur treatment: pull out the brittle and hardened roselle, filter it dry, put it into 0.1% sulfurous acid solution, soak for 6 hours, and rinse to remove residual sulfur after soaking;

[0019] E. Precooking: put the sulfur-treated roselle into water at 90°C for 10 minutes;

[0020] F. Sugar production: Put the sulfur-treated roselle into a sugar solution with a sugar concentration of 30% to cook, pour out the sugar solution every 20 minutes, heat and concentrate to increase the sugar concentration...

Embodiment 2

[0024] A. Material preparation: select complete and fresh roselle, remove its fruit bolls, wash and set aside;

[0025] B. Salting: Take 10kg of washed roselle and put it into 13% saline solution, soak for 6 hours, and the salt water should submerge the roselle;

[0026] C. Brittle hardening: remove the salted roselle, filter it dry, put it into a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak for 35min, and the solution should submerge the roselle;

[0027] D, sulfur treatment: pull out the brittle and hardened roselle, filter it dry, put it into 0.15% sulfurous acid solution, soak it for 5 hours, and remove the residual sulfur by rinsing after soaking;

[0028] E. Precooking: put the roselle treated with sulfur into 95°C water for 7 minutes;

[0029] F. Sugar production: Put the sulfur-treated roselle and 2kg Polygonatum odoratum powder into a sugar solution with a sugar concentration of 30% for boiling, pour out the sugar solution every 25 minutes, heat ...

Embodiment 3

[0033] A. Material preparation: select complete and fresh roselle, remove its fruit bolls, wash and set aside;

[0034] B. Salting: Take 10kg of washed roselle and put it in 15% saline solution, soak for 5 hours, and the salt water should submerge the roselle;

[0035] C. Brittle hardening: remove the salted roselle, filter it dry, put it into a mixture of 1g / L calcium chloride and 2g / L sodium bisulfite, soak for 40min, and the solution should submerge the roselle;

[0036] D, sulfur treatment: pull out the brittle and hardened roselle, filter it dry, put it into 0.2% sulfurous acid solution, soak it for 4 hours, and remove the residual sulfur by rinsing after soaking;

[0037] E. Precooking: put the sulfur-treated roselle into water at 100°C for 5 minutes;

[0038] F, sugar production: put the hawthorn powder of roselle 4kg after the sulfur treatment into a sugar solution with a sugar concentration of 30% and boil it, pour out the sugar solution every 30 minutes, heat and c...

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PUM

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Abstract

The invention discloses a preserved roselle manufacturing method which comprises the following steps of preparing materials, salting the materials, protecting crispness of the materials, hardening the materials, sulphuring the materials, precooking the materials, sugaring the materials, drying the materials, reshaping the materials, packing the materials and the like. Roselle is salted to remove part of water, so that tissues of the roselle are compact, the permeability of cells is changed, and sugar can permeate into preserved roselle conveniently. Thus, the preserved roselle is pure in flavor, delicious in taste and convenient to eat. Furthermore, nutrients of the roselle are fully kept. The preserved roselle has the effects of relieving summer heat, reducing blood pressure, intensifying blood vessel elasticity, curing hypertension, clearing heat, detoxifying, helping digestion, helping produce saliva and slaking thirst.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a method for preparing preserved roselle fruit. Background technique [0002] Roselle: also known as roselle, roselle, mountain eggplant, etc., is an annual herb of the genus Hibiscus in Malvaceae. The calyx of roselle is a fleshy structure, juicy, rich in protein, organic acids, vitamin C, and various Amino acids, a large amount of natural vitamins and minerals needed by the human body, are beneficial to regulate and balance blood lipids, promote calcium absorption, promote children's development, suppress lungs and cough, relieve alcohol, promote digestion, cool and detoxify water, lower blood pressure, etc. . It is widely used in high-grade beverages, cold drinks, soft drinks, iced tea, hot tea and other foods or drinks. For example, the invention patent with application number 200610170544.8 discloses a production process of vanilla roselle preserved fruit, providing a co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 程龙凤
Owner 程龙凤
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