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Winey dried plum and preparation method thereof

A production method and technology of wine taste, applied in confectionary, confectionary industry, food science, etc., can solve problems such as single taste and unfavorable human health, and achieve the effect of simple process, convenient operation and low raw material

Inactive Publication Date: 2017-05-10
邱聿强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Preservatives, saccharin and cyclamate are added to the existing production of dried plums, which is not conducive to human health and has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A wine-flavored dried plum is prepared from the following raw materials in parts by weight: 90 parts of white wine, 15 parts of Maca, 15 parts of medlar, 15 parts of rock sugar and 300 parts of dried plum.

[0018] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:

[0019] (1) Select the following raw materials by weight: 90 parts of white wine, 15 parts of Maca, 15 parts of medlar, 15 parts of rock sugar;

[0020] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0021] (2) Dry 300 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat drying, soaking step, until described extracting solution is absorbed completely by dried plum;

[0022] (3) drying the dried plums obtained in t...

Embodiment 2

[0024] A wine-flavored dried plum is made from the following raw materials in parts by weight: 95 parts of white wine, 20 parts of Maca, 20 parts of medlar, 20 parts of rock sugar and 400 parts of dried plum.

[0025] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:

[0026] (1) Select the following raw materials in parts by weight: 95 parts of white wine, 20 parts of maca, 20 parts of medlar, 20 parts of rock sugar;

[0027] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0028] (2) Dry 400 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat drying, soaking step, until described extracting solution is absorbed completely by dried plum;

[0029] (3) drying the dried plums obtained...

Embodiment 3

[0031] A wine-flavored dried plum is prepared from the following raw materials in parts by weight: 100 parts of white wine, 30 parts of Maca, 30 parts of medlar, 30 parts of rock sugar and 500 parts of dried plum.

[0032] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:

[0033] (1) Select the following raw materials by weight: 100 parts of white wine, 30 parts of Maca, 30 parts of medlar, 30 parts of rock sugar;

[0034] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;

[0035] (2) Dry 500 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat the steps of drying and soaking until the extract is absorbed by dried plums;

[0036] (3) drying the dried plums obtained in the step (2) unti...

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PUM

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Abstract

The invention relates to the technical field of food preparation and particularly relates to winey dried plum and a preparation method thereof. The preparation method comprises the following steps: (1) soaking maca and fructus lycii in white spirit for 15-20 days, and filtering to obtain extract; (2) drying dried plum at 40 DEG C until the water content is 25-35%, soaking in the extract obtained in the step (1) for 3-6h, and drying until the water content is 25-35%; and repeating the steps of drying and soaking; and (3) drying the dried plum obtained in the step (2) until the water content is below 5% to obtain the winey dried plum. The invention has the following beneficial effects: the winey dried plum is based on the dried plum, the raw materials are soaked in white spirit to obtain functional extract, and the dried plum can cooperate with the components such as maca, fructus lycii and xylooligosaccharide to obtain the dried plum which is long-term edible and has an anti-fatigue function.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a wine-flavored dried plum and a preparation method thereof. Background technique [0002] The plum fruit tree is a deciduous fruit tree belonging to the Rosaceae family. It has strong adaptability and can be planted on beaches, gardens, or hillside wastelands after improvement. The plum fruit is rich in color, sweet and delicious. It can be eaten fresh or dried plums and processed into candied fruit, jam, fruit wine and canned food. The taste is sweet and sour, rich in carbohydrates, protein, fruit acid and carotene, vitamin B, C, etc. It has the effects of promoting body fluids and appetizing, sobering up thirst, increasing appetite, refreshing and reassuring, and has certain medical effects. [0003] Substances such as preservatives, saccharin and cyclamate are added in the production of existing dried plums, which is not conducive to human health and has a single ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/36A23G3/364
Inventor 邱聿强
Owner 邱聿强
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