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Preparation method of plum-leaf crab nutritional lozenge

A begonia fruit and nutrition technology, which is applied in the field of preparation of begonia fruit nutritional lozenges, can solve problems such as low utilization rate of begonia fruit, and achieve the effects of stable color, improved nutritional value and convenient eating.

Inactive Publication Date: 2014-12-03
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of crabapple nutritional buccal tablets for the low utilization rate of the existing crabapple fruit. The method has a stable process and can effectively retain the nutritional components of the crabapple fruit. Stability and other advantages, improve the nutritional value of crabapple fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of crabapple nutritious lozenge, the processing method adopts the following steps:

[0018] A. Raw material preparation: select ripe, non-rotten, pest-free crabapple fruit, wash and cut into pieces, put 10kg of crabapple fruit pieces into 0.1% sulfurous acid solution, soak for 40min, rinse with clean water after soaking, and drain the water The crabapple fruit block is prepared, and the color of the crabapple fruit can be maintained through sulfur treatment;

[0019] B. Freezing: Put the crabapple pieces after the sulfur treatment into the -18°C environment immediately, and freeze for 3 hours;

[0020] C. Drying: load frozen crabapple pieces at 6kg / m 2 , Drying under the conditions of working pressure 40Pa, analytical pressure 18Pa, and temperature 45°C, using sublimation drying method to reduce the loss of raw material nutrients and effectively improve the utilization rate of raw materials;

[0021] D, crushing: the dried cr...

Embodiment 2

[0027] Embodiment 2: a kind of preparation method of crabapple nutritious lozenge, the processing method adopts the following steps:

[0028] A. Raw material preparation: select ripe, non-rotten, pest-free crabapple fruit, wash and cut into pieces, mix 7kg crabapple fruit pieces, 2kg fig pieces, and 1kg lotus mist pieces evenly, put them in 0.15% sulfurous acid solution, and soak After soaking for 35 minutes, rinse with clean water and drain the water to obtain the original fruit block, which can maintain the color of the raw material through sulfur treatment;

[0029] B. Freezing: Put the sulfur-treated raw fruit pieces into the -16°C environment immediately, and freeze for 3.5 hours;

[0030] C. Drying: The frozen raw fruit pieces are loaded at a rate of 7kg / m 2 , Drying under the conditions of working pressure 50Pa, analytical pressure 19Pa, and temperature 43°C, using sublimation drying method to reduce the loss of raw material nutrients and effectively improve the utiliz...

Embodiment 3

[0037] Embodiment 3: a kind of preparation method of crabapple nutritious lozenge, it is characterized in that: processing method adopts the following steps:

[0038] A. Raw material preparation: select ripe, non-rotten, pest-free crabapple fruit, wash and cut into pieces, mix 9kg of crabapple fruit pieces and 1kg of emblica cubes evenly, put them in 0.2% sulfurous acid solution, soak for 30min, and finish soaking Afterwards, rinse with clean water and drain the water to obtain the original fruit block, which can maintain the color of the raw material through sulfur treatment;

[0039] B. Freezing: Put the sulfur-treated raw fruit pieces into the -15°C environment immediately, and freeze for 4 hours;

[0040] C. Drying: The frozen raw fruit pieces are loaded at a rate of 8kg / m 2 , Drying under the conditions of working pressure 60Pa, analytical pressure 20Pa, and temperature 40℃, using sublimation drying method to reduce the loss of raw material nutrients and effectively impr...

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Abstract

The invention discloses a preparation method of a plum-leaf crab nutritional lozenge. The preparation method of the plum-leaf crab nutritional lozenge is characterized in that the plum-leaf crab nutritional lozenge is prepared from the main raw material, namely plum-leaf crab by the steps of screening plum-leaf crab, carrying out sulphuring treatment, refrigerating, drying, crushing, blending, humidifying and softening, slicing, drying, packaging the plum-leaf crab and the like. The plum-leaf crab nutritional lozenge prepared by the preparation method is subjected to color protection treatment, so that the finished plum-leaf crab nutritional lozenge is stable in color; in the working procedures of humidifying and softening, a nutrient solution is adopted for atomizing and humidifying, so that the nutritional value of the lozenge is improved; a secondary drying method is adopted for drying, so that the finished plum-leaf crab nutritional lozenge is good in mouthfeel; meanwhile, the nutritional lozenge also has the characteristics of convenience in carrying and eating.

Description

[0001] technical field [0002] The invention relates to a processing method of decoction pieces, in particular to a preparation method of crabapple nutritious lozenges. Background technique [0003] Begonia fruit, also known as Begonia wood, is the fruit of the Rosaceae plant Begonia. "Food Materia Medica" records: "It tastes sour, sweet, flat, and non-toxic. Eating it can cure diarrhea." Begonia contains a lot of nutrients, such as Sugars, multivitamins, organic acids, etc., can supplement the nutrients needed by the human body, improve body functions, and enhance resistance to diseases. Begonia fruit is flat in nature, sweet and slightly sour, enters the spleen and stomach meridians, has the effects of promoting body fluid and quenching thirst, invigorating the spleen and stopping diarrhea; it is mainly used for indigestion, food accumulation, abdominal distension, enteritis, diarrhea and hemorrhoids. Existing crabapple fruit is widely processed into foods such as wine a...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L5/41A23L2/39A23L2/395A23L19/01A23V2002/00A23V2200/048
Inventor 张俊辉
Owner 张俊辉
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