Haw pulp and preparation method for same

A technology of hawthorn sauce and hawthorn, applied in food preparation, function of food ingredients, food science, etc., can solve the problems of hawthorn sauce darkening, hawthorn flavor loss, hawthorn loss, etc., achieve aroma, lower blood pressure and cholesterol, unique flavor effect

Inactive Publication Date: 2014-04-23
周伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, most of the hawthorn pastes on the market have lost the original color of the hawthorn, or the color of the hawthorn paste has darkened during the heating process, losing the original purple or bright red of the hawthorn, and some have been adjusted by adding pigments, so that the original flavor of the hawthorn is lost, and bad for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of hawthorn paste, the components are: 850 parts of hawthorn, 400 parts of demineralized water, 12 parts of ethylenediaminetetraacetic acid, 1200 parts of white sugar, 30 parts of citric acid and 7 parts of tea polyphenols in parts by weight.

[0025] The above-mentioned hawthorn paste is achieved through the following steps:

[0026] (1) Selection of raw materials: Select 850 parts of hawthorn fruits that are fully mature, good in color, free from pests, and free from insects, wash them with clean water, and remove the sundries in the fruits;

[0027] (2) Remove sepals, fruit stems and pits: cut off the sepals of the fruit stems, push out the cores from the sepals with a core remover, and then rinse with clean water once to remove the remaining pits in the pulp;

[0028] (3) Softening and beating: According to the ratio of hawthorn and demineralized water 1:0.5, weigh the pulp and water, put them in a pot, heat to boil, then keep at a slight boil for 20 minutes,...

Embodiment 2

[0035] A hawthorn paste, the components of which are: 950 parts of hawthorn, 450 parts of demineralized water, 21 parts of ethylenediaminetetraacetic acid, 1300 parts of white sugar, 45 parts of citric acid and 11 parts of tea polyphenols in parts by weight.

[0036] The above-mentioned hawthorn paste is achieved through the following steps:

[0037] (1) Selection of raw materials: select 950 parts of hawthorn fruits that are fully mature, good in color, free from pests, and free from insects, wash them with clean water, and remove the sundries in the fruits;

[0038] (2) Remove sepals, fruit stems and pits: cut off the sepals of the fruit stems, push out the cores from the sepals with a core remover, and then rinse with clean water once to remove the remaining pits in the pulp;

[0039] (3) Softening and beating: According to the ratio of hawthorn and demineralized water 1:0.5, weigh the pulp and water, put them in a pot, heat to boil, then keep at a slight boil for 30 minute...

Embodiment 3

[0046] The hawthorn paste comprises the following components in parts by weight: 880 parts of hawthorn, 420 parts of demineralized water, 15 parts of ethylenediaminetetraacetic acid, 1230 parts of white sugar, 35 parts of citric acid and 8 parts of tea polyphenols.

[0047] The above-mentioned hawthorn paste is achieved through the following steps:

[0048] (1) Selection of raw materials: select 880 parts of hawthorn fruits that are fully mature, good in color, free from pests, and free from insects, wash them with clean water, and remove the sundries in the fruits;

[0049] (2) Remove sepals, fruit stems and pits: cut off the sepals of the fruit stems, push out the cores from the sepals with a core remover, and then rinse with clean water once to remove the remaining pits in the pulp;

[0050] (3) Softening and beating: According to the ratio of hawthorn and demineralized water 1:0.5, weigh the pulp and water, put them in a pot, heat to boil, then keep at a slight boil for 22...

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PUM

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Abstract

The invention discloses haw pulp and a preparation method for the same. The haw pulp consists of the following raw materials: haws, softening water, ethylene diamine tetraacetic acid, white granulated sugar, citric acid and tea polypehnol. The preparation method comprises the following steps of selection of the raw materials; sepal, stem and kernel removal; softening and pulping; color protection; sugaring and concentration; acidity regulation; bottling and sealing for inspection; and sterilization and cooling. The haw pulp and the preparation method have the characteristics that the product is red or red brown, uniform, consistent and free of foreign smell and impurities, smells aromatic, tastes sour-sweet and delicious, has unique flavor, the peculiar flavor of haws and the healthcare effects of preventing and treating cardiovascular diseases, reducing blood pressure and cholesterols, softening blood vessels, inducing diuresis, achieving a sedative effect and the like, is particularly suitable for Chinese consumers, can be independently eaten, and can also be used as an accessory for food such as breads, pastries and instant noodles; the addition of pigments is avoided, original color and nutritional ingredients of haws are perfectly maintained, and the haw pulp is suitable for the old and the young.

Description

technical field [0001] The invention belongs to the field of jam processing, and in particular relates to a hawthorn jam and a preparation method thereof. Background technique [0002] Hawthorn, Latin scientific name Crataegus pinnatifida; another name: mountain fruit, mountain red, sour red, mountain red fruit, sour jujube, red fruit, red fruit; binomial name: Fructus Crataegi Pinnatifidae; belongs to the Rosaceae Hawthorn genus. Hawthorn has important medicinal value. Since ancient times, it has become a good medicine for invigorating the spleen and appetizing, eliminating stagnation, promoting blood circulation and reducing phlegm. Hawthorn fruit is used as medicine, mild in nature, sweet and sour in taste, enters the spleen, stomach, and liver meridians, and has the functions of promoting digestion and invigorating the stomach, promoting blood circulation and removing stasis, restraining dysentery. It has curative effects on meat accumulation of phlegm, fullness and sou...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/09A23L29/30
CPCA23L29/30A23L21/12A23L33/00A23V2002/00A23V2200/08A23V2200/30
Inventor 周伟
Owner 周伟
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