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Manufacturing method of preserved Lonicera fragrantissima subsp. standishii fruit

A production method and a technology for saffron fruit are applied in the field of food processing to achieve the effects of rich nutrition, high social value and outstanding health care function

Inactive Publication Date: 2016-11-02
汪盛芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A candied candied fruit is produced by using the candied fruit as the main raw material, and Dendrobium, Duxianzi, and Dianwuwei as the health-care raw materials. There is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of preparation method of candied loquat fruit, adopts the following steps:

[0024] A. Pretreatment of fork loquat: take fresh fork loquat with bright skin and no mildew, remove the stalks, put it into the washing tank and clean it with running water, and drain the surface water;

[0025] B. Fermentation: Take the drained fork fruit, add fruit vinegar yeast with 0.4% of the fork fruit weight, seal and let stand for fermentation for 5 hours, until the alcohol content reaches 0.3% by volume, and the fermentation ends;

[0026] C. Exposure to the sun: put the washed fork loquat into a drying tray, and expose it to the sun for 12 days, with the water content controlled at 42%;

[0027] D. Pretreatment of Chinese medicinal materials: take 35% of Chinese medicinal materials Dendrobium dendrobium, 40% of Duxianzi, and 25% of Dianwuwei according to the weight ratio, add water 10 times the weight of raw Chinese medicinal materials, soak for 2 hours, decoct f...

Embodiment 2

[0033] Embodiment 2, a kind of preparation method of candied loquat fruit, adopts the following steps:

[0034] A. Pretreatment of fork loquat: take fresh fork loquat with bright skin and no mildew, remove the stalks, put it into the washing tank and clean it with running water, and drain the surface water;

[0035] B. Fermentation: Take the drained fork fruit, add fruit vinegar yeast with 0.3% of the fork fruit weight, seal and let stand for fermentation for 5 hours, until the alcohol content reaches 0.2% volume ratio, and end the fermentation;

[0036] C. Exposure to the sun: put the washed fork loquat into a drying tray, and expose it to the sun for 15 days, with the water content controlled at 40%;

[0037] D. Pretreatment of Chinese medicinal materials: Take 20% of Chinese medicinal materials Dendrobium dendrobium, 15% of Duxianzi, 18% of Dianwuwei, 15% of Juema, 12% of Panorama, and 20% of licorice, and add 12 times the weight of raw Chinese medicinal materials water, s...

Embodiment 3

[0048] Embodiment 3, a kind of preparation method of candied loquat fruit, adopts the following steps:

[0049] A. Pretreatment of fork loquat: take fresh fork loquat with bright skin and no mildew, remove the stalks, put it into the washing tank and clean it with running water, and drain the surface water;

[0050] B. Fermentation: Take the drained fork fruit, add fruit vinegar yeast with 0.4% of the fork fruit weight, seal and let stand for fermentation for 6 hours, until the alcohol content reaches 0.4% volume ratio, and end the fermentation;

[0051] C. Exposure to the sun: put the washed fork loquat into a drying tray, and expose it to the sun for 10 days, with the water content controlled at 45%;

[0052] D. Pretreatment of Chinese medicinal materials: Take 18% of Chinese medicinal materials Dendrobium, 12% of Duxianzi, 13% of Dianwuwei, 10% of Juema, 10% of Jiaopanlan, 14% of Licorice, 10% of Juniper, and Dapi Xiao according to the weight ratio 13%, add water 15 times ...

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PUM

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Abstract

The invention discloses a manufacturing method of a preserved Lonicera fragrantissima subsp. standishii fruit. The preserved Lonicera fragrantissima subsp. standishii fruit is prepared from Lonicera fragrantissima subsp. standishii fruits as raw materials, dendrobium, acajounut and fruits of Schisandra rubriflora. The manufacturing method fully utilizes Lonicera fragrantissima subsp. standishii fruit nutrition values. Through synergism of the Lonicera fragrantissima subsp. standishii fruits and traditional Chinese medicines, the preserved Lonicera fragrantissima subsp. standishii fruit has effects of tonifying stomach and promoting fluid. The Lonicera fragrantissima subsp. standishii fruits as raw materials are subjected to primary fermentation under action of a fruit vinegar yeast so that the product has an alcohol fragrance. The finished product has luster and a strong fruit fragrance, is rich in nutrients, has outstanding health functions, can be preserved easily and can obviously relieve discomfort of people with reduced appetite and saliva deficiency through long-term eating. The manufacturing method has simple processes, can be realized easily, has high economic and social values and provides a novel member for the preserved fruit family.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a candied fruit preserve prepared by adding Chinese herbal medicines with health-care effects by taking the fruit as a raw material. Background technique [0002] Branch loquat fruit, a deciduous shrub plant, the fruit matures in late April and is naturally disease-resistant. The fruit color is bright red, tender, translucent, crystal clear, bright red like jade, and the fruit shape is a figure-eight branch. The weight of a single fruit is about 2.5g to 5g, the sugar-acid ratio is as high as 39:1, the fruit mineral element content is extremely high, the calcium, iron, phosphorus, and amino acid contents are higher than other fruits, 24 times higher than apples, and the iron content is higher than that of apples. Peach is 5 times higher, and the content of phosphorus is the highest among all the fruits reported. Ripe in late April, natural disease resistance, bright red like jade, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/32
Inventor 汪盛芳
Owner 汪盛芳
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