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Processing method of preserved rock candy and loquat fruits

A production method and technology of loquat, applied in confectionary, confectionery industry, food preparation, etc., can solve the problems of phlegm, heat generation, and getting angry, and achieve the effect of transparent color, increased hardening time, and rich meat quality

Inactive Publication Date: 2014-08-06
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] White sugar is sweet in taste, mild in nature and hot in nature, enters the lungs and spleen meridians, and has the effects of moistening the lungs and promoting body fluid, nourishing the middle and replenishing qi, clearing away heat and dampness, resolving phlegm and relieving cough, but eating too much is easy to produce phlegm, heat, and get angry. "Compendium of Materia Medica" "Records: "Long-term food will help heat and damage teeth", so people with phlegm and dampness should not take more; in addition, "Materia Medica Qiuzhen" and "Suixiju Diet Spectrum" respec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method of rock sugar preserved loquat fruit, comprising the following steps:

[0029] 1) Raw material selection: select eight-mature loquat fruits that are insect-free and non-rotten;

[0030] 2) Cleaning: Clean the loquat fruit with clean water;

[0031] 3) Peeling and pitting: Soak the loquat fruit in 10% food-grade sodium hydroxide solution for 5 minutes, rinse off the residual skin residue and sodium hydroxide solution; divide the loquat into four parts, and remove the pitting ;

[0032] 4) Hardening: Mix 2% calcium chloride, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.2% alum and 0.5% NaCl to make a hardening agent; put the pitted loquat pulp into the hardening agent Medium treatment 20h;

[0033] 5) Blanching: Blanch the hardened loquat in boiling water 4 times its weight for 10 minutes until the pulp softens slightly, remove it, cool it in cold water, and drain the water;

[0034] 6) Sugaring: Take 70% rock sugar of the pulp weight, use 40% of th...

Embodiment 2

[0040] A preparation method of rock sugar preserved loquat fruit, comprising the following steps:

[0041] 1) Raw material selection: select nine-ripe loquat fruit that is insect-free and non-rotten;

[0042] 2) Cleaning: Clean the loquat fruit with clean water;

[0043] 3) Peeling and pitting: Soak the loquat fruit in food grade sodium hydroxide solution with a mass fraction of 15% for 4 minutes, rinse off the residual skin residue and sodium hydroxide solution; divide the loquat into four parts, and remove the pitting ;

[0044] 4) Hardening: Mix 3% calcium chloride, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.3% alum and 0.5% NaCl to make a hardening agent; put the pitted loquat pulp into the hardening agent Medium treatment 15h;

[0045] 5) Blanching: Blanch the hardened loquat in boiling water 4 times its weight for 6 minutes until the pulp softens slightly, remove it, cool it in cold water, and drain the water;

[0046] 6) Sugaring: Take 80% rock sugar of the pulp wei...

Embodiment 3

[0052] A preparation method of rock sugar preserved loquat fruit, comprising the following steps:

[0053] 1) Raw material selection: select nine-ripe loquat fruit that is insect-free and non-rotten;

[0054] 2) Cleaning: Clean the loquat fruit with clean water;

[0055] 3) Peeling and pitting: Soak the loquat fruit in food-grade sodium hydroxide solution with a mass fraction of 20% for 3 minutes, rinse off the residual skin residue and sodium hydroxide solution; divide the loquat into four parts, and remove the pitting ;

[0056]4) Hardening: Mix 5% calcium chloride, 0.2% sodium sulfite, 0.3% ascorbic acid, 0.2% alum and 0.5% NaCl to make a hardening agent; put the pitted loquat pulp into the hardening agent Medium treatment 18h;

[0057] 5) Blanching: Blanch the hardened loquat in boiling water 4 times its weight for 5 minutes until the pulp softens slightly, remove it, cool it in cold water, and drain the water;

[0058] 6) Sugaring: Take 70% rock sugar of the pulp weig...

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PUM

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Abstract

The invention discloses a processing method of preserved rock candy and loquat fruits. The method comprises the following steps: cleaning loquats as raw materials, peeling and denucleating, hardening, blanching, sugaring, drying and packaging to obtain the preserved rock candy and loquat fruits. The preserved rock candy and loquat fruits are heavy in fragrance, transparent in color, rich in flesh, soft in texture, pure in mouth feel and sour, sweet and tasty, can improve the appetite after being eaten, also can achieve the effects of diffusing the lung, relieving a cough, producing saliva and slaking thirst through a synergistic effect of rock candy and the loquats, can meet the requirements on healthy diet of people, and has wide market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of rock sugar preserved loquat fruit. Background technique [0002] Preserved fruit is a kind of small food that people like in life. It is mainly characterized by bright and transparent color, sweet and sour taste, rich meat and high nutritional value. In addition to being eaten directly as a snack or snack, candied fruit can also be used as cakes, biscuits, etc. A bright addition to desserts. [0003] White sugar is sweet in taste, mild in nature and hot in nature, enters the lungs and spleen meridians, and has the effects of moistening the lungs and promoting body fluid, nourishing the middle and replenishing qi, clearing away heat and dampness, resolving phlegm and relieving cough, but eating too much is easy to produce phlegm, heat, and get angry. "Compendium of Materia Medica" "Records: "Long-term food will help heat and damage teeth", so peo...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L1/212A23L19/00
Inventor 魏道智宁书菊
Owner FUJIAN AGRI & FORESTRY UNIV
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