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Rosa roxburghii preserved fruit and production method thereof

A production method and technology for prickly pear fruit, which are applied in the field of preserved prickly pear fruit and its production, can solve problems such as tannin browning, and achieve the effects of preventing tannin browning and reducing discoloration rate

Active Publication Date: 2015-08-12
GUIZHOU TIANCILI FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The preserved roxburghii fruit and its production method provided by the invention solve the problem of tannin browning in roxburghii by preventing tannin browning and removing tannins in roxburghii

Method used

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  • Rosa roxburghii preserved fruit and production method thereof
  • Rosa roxburghii preserved fruit and production method thereof

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Experimental program
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Effect test

Embodiment 1

[0047] Embodiments of the present invention provide a kind of preserved Rosa roxburghii fruit and a production method thereof, and the preserved Rosa roxburghii fruit is made from the following raw materials:

[0048] By weight, 80-120 parts of roxburghii, 0.05-0.2 parts of antioxidant, 0.5-2 parts of sodium chloride, 80-120 parts of water and 10-50 parts of sugar.

[0049] As the sugar, sucrose or other types of sugar can be used.

[0050] The production method of above-mentioned Rosa roxburghii preserved fruit, as figure 1 shown, including the following steps:

[0051] Step 101: Add 0.05-0.2 parts of antioxidant, 0.5-2 parts of sodium chloride and 80-120 parts of water to 80-120 parts of Rosa roxburghii by weight, heat, and filter the solution to obtain tannin-removed prickly pear.

[0052] Before the above step 101, the roxburghii can be cleaned to ensure the cleanliness of the final food. Preferably, the cleaning method is: by weight, 0.5-5 parts of sodium chloride and...

Embodiment 2

[0062] In order to further improve the appearance and mouthfeel of raw Rosa roxburghii preserved fruit, embodiment two of the present invention provides another kind of production method of Rosa roxburghii preserved fruit, such as figure 2 shown, including the following steps:

[0063] Step 201: Add 0.05-0.2 part of D-sodium erythorbate, 0.2-1 part of antioxidant synergist, 0.1-1 part of moisture retaining agent, 0.5-2 part of Sodium chloride and 80-120 parts of water are heated to 60-75° C. within 10 minutes, and the solution is filtered to obtain thorn pears without tannins.

[0064] The above steps solve the problem of tannin browning due to several factors, and increase the moisture content of the product:

[0065] Sodium D-erythorbate can not only act as an antioxidant, but also as a nutrient: D-sodium erythorbate has a stronger binding force with oxygen than tannin, so D-sodium erythorbate preferentially reacts with oxygen to prevent tannin Browning, plays the role of...

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Abstract

The invention relates to the field of food processing, in particular relates to rosa roxburghii preserved fruit and a production method thereof. The production method of the rosa roxburghii preserved fruit is as follows: according to the weight, adding 0.05-0.2 part of an antioxidant, 0.5-2 parts of sodium chloride and 80-120 parts of water to 80-120 parts of rosa roxburghii, heating, filtering to obtain tannin-removing rosa roxburghii; according to the weight, adding 10-50 parts of sugar to the tannin-removing rosa roxburghii for saccharify to obtain saccharified rosa roxburghii; and drying the saccharified rosa roxburghii to obtain the rosa roxburghii preserved fruit. The rosa roxburghii preserved fruit is prepared from the following raw materials: 80-120 parts of the rosa roxburghii, 0.05-0.2 part of the antioxidant, 0.5-2 parts of the sodium chloride, 80-120 parts of the water and 10-50 parts of the sugar. The tannin in the rosa roxburghii can be removed by dissolving the tannin in the sodium chloride and the water, and browning of the tannin remaining in the rosa roxburghii can be prevented by the antioxidant and heating, and finally the problem of browning of the tannin in the rosa roxburghii can be solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to preserved roxburghii and a production method thereof. Background technique [0002] How to prevent the browning of Rosa roxburghii is a big problem in the processing of Rosa roxburghii preserved fruit. Browning is a common phenomenon in the production process of prickly pear preserved fruit. This browning not only affects the flavor of food, but is also harmful to human health. [0003] The browning of prickly pear mainly refers to the browning of tannins in prickly pear. Tannin, also known as tannin, is a class of complex polyphenolic compounds present in plants. [0004] Tannin browning belongs to enzymatic browning, which means that tannin is catalyzed by phenolase to oxidize to quinone and its polymer in an aerobic environment. Quinone compounds are mostly colored and astringent substances. Therefore, the browning of tannins in Rosa roxburghii will affect the flavor of food...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/36
Inventor 陈林
Owner GUIZHOU TIANCILI FOOD SCI & TECH
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