Prickly pear fruit taste tara vine bread

A cactus seed and kiwi pear technology is applied in the field of cactus seed-flavored kiwi pear bread to achieve the effects of being easy to implement, improving discomfort, and having a mellow flavor.

Inactive Publication Date: 2017-05-17
ANHUI LIANZHE JADE & BAMBOO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It has the advantages of large market consumption, long shelf life, and convenient storage and transportation. It uses macaque pears as raw materials and adds Chinese medicinal materials with health care effects to make a cactus-flavored macaque pear bread. No reports and products have been seen yet. listing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of prickly pear flavor macaque pear bread and preparation method thereof, adopts the following steps:

[0027] A. Cactus seed pretreatment: take mature cactus, clean it, put it into a beater for beating, and make cactus pulp, add cactus fruit pulp with a weight of 2% fruit wine wine mother, seal it and let it stand for fermentation , when the alcohol content reaches 0.6% volume ratio, the fermentation ends;

[0028] B. Pretreatment of macaque pears: take fresh and ripe macaque pear fruits, clean them, peel them, put them into a fruit dicing machine and cut them into 0.3 cm long diced shapes to obtain diced macaque pears, and then pour them into a stainless steel sandwich pot. Add an appropriate amount of hot water at 90°C, pre-cook for 2 minutes, add fruit vinegar yeast with a weight of 1% diced macaque pear, seal and let stand for fermentation, and wait until the alcohol content reaches 0.7% volume ratio, and the fermentation ends;

[0029] C. Pre...

Embodiment 2

[0037] Embodiment 2, a kind of prickly pear flavor macaque pear bread and preparation method thereof, adopts the following steps:

[0038] A. Cactus seed pretreatment: take mature cactus, clean it, put it into a beater for beating, and make cactus pulp, add cactus fruit pulp with a weight of 2% fruit wine wine mother, seal it and let it stand for fermentation , when the alcohol content reaches 0.8% volume ratio, the fermentation is ended;

[0039] B. Pretreatment of macaque pears: take fresh and ripe macaque pear fruits, clean them, peel them, put them into a fruit dicing machine and cut them into 0.5 cm long diced shapes to obtain diced macaque pears, and then pour them into a stainless steel sandwich pot. Add an appropriate amount of hot water at 95°C, pre-cook for 2-5 minutes, add fruit vinegar yeast with a weight of 1% of kiwi pear cubes, seal and let stand for fermentation, and wait until the alcohol content reaches 0.9 volume ratio, and the fermentation ends;

[0040] C...

Embodiment 3

[0053] Embodiment 3, a cactus-flavored macaque pear bread is made by the following steps:

[0054] A. Cactus seed pretreatment: take mature cactus, clean it, put it into a beater for beating, and make cactus fruit pulp, add cactus fruit pulp with 3% fruit wine wine mother, seal it and let it stand for fermentation , when the alcohol content reaches 1% volume ratio, the fermentation ends;

[0055] B. Pretreatment of macaque pears: take fresh and ripe macaque pear fruits, clean them, peel them, put them in a fruit dicing machine and cut them into 0.6 cm long diced shapes to obtain diced macaque pears, and then pour them into a stainless steel sandwich pot. Add an appropriate amount of hot water at 100°C, pre-cook for 5 minutes, add fruit vinegar yeast with a weight of 2% of kiwi pear cubes, seal and let stand for fermentation, and wait until the alcohol content reaches 0.1% volume ratio, and the fermentation ends;

[0056] C. Pretreatment of Chinese herbal medicines: take 25% o...

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PUM

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Abstract

The invention discloses a prickly pear fruit taste tara vine bread. The prickly pear fruit taste tara vine bread is prepared by taking tara vine and prickly pear fruit as raw material while adding goose caudal meat and fruit of brazilian cashew. The bread fully uses the nutrient value of tara vine, compounds with traditional Chinese medicines to reach synergistic interaction; the bread has the effects of tonifying spleen and invigorating stomach, tonifying stomach and promoting fluid. In the invention, the raw material tara vine is performed with primary fermentation of saccharomyces fruit; the taste product is added with aromatic taste, and the traditional Chinese medicine liquid is performed with fermentation of fruit vinegar yeast; the bread effectively removes bitter taste of the traditional Chinese medicine liquid; the prepared product is rich in nutrition, mellow in taste, fresh and delicious, and easy to store; after long-term use, the bread can obviously improve the discomfort of dyspepsia people. The preparation process is simple and easy to realize, and the bread meets the current market development demand and is wide in prospect.

Description

[0001] This application is a divisional application with application number 201610919090.3, an application date of October 21, 2016, and the title of the invention is "a cactus-flavored macaque pear bread and its production method". technical field [0002] The invention relates to the field of food processing, in particular to a cactus-flavored macaque pear bread prepared by using macaque pears as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0003] Cactus, 1. Perennial succulent plant, often clustered, shrub-like, 0.5-3m high. The lower part of the stem is slightly woody, nearly cylindrical, the upper part has branches and has nodes; the stem nodes are flat, obovate to oblong, 7-40cm long, bright green when young, turn blue-green when old, sometimes covered with white powder, scattered on it Small nests, clustered with several needles and many anatropous short bristles on each nest; needles yellow, mixed with yellow-b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/02A21D13/31A21D13/38A21D2/36A21D2/34
CPCA21D13/02A21D2/34A21D2/36
Inventor 卢荣红
Owner ANHUI LIANZHE JADE & BAMBOO CO LTD
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