Preparation method of preserved cherries with health care function on intestines and stomach
A cherry and health care technology, applied in the field of food science, can solve the problems of cherry original fruit flavor, poor nutrition retention, economic benefits to be improved, and low comprehensive utilization rate of cherries, so as to shorten the sugar osmosis time, good commercial development prospects, Increase the effect of taste and nutritional functionality
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Embodiment 1
[0039] The formula of the sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 40wt% white granulated sugar, and the balance is water; the solid content in the sugar solution is ≥50wt%;
[0040] (1) Pretreatment: cherries are screened and graded, and rotten parts are removed; washed with light salt water, drained, and pitted;
[0041] (2) Color protection: use a color protection agent to fumigate the pretreated cherries for 30 minutes through a low-temperature atomization device;
[0042] (3) Quick-freezing treatment: Quick-freeze the cherries that have undergone color-protecting treatment at -18°C for 4 hours; then they can be transferred to an ordinary constant temperature quick-freezing room for storage;
[0043] (4) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally suga...
Embodiment 2
[0052] The formula of the sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 50wt% white granulated sugar; the solid content in the sugar solution is ≥50wt%;
[0053] (1) Pretreatment: cherries are screened and graded, and rotten parts are removed; washed with light salt water, drained, and pitted;
[0054] (2) Color protection: use a color protection agent to fumigate the pretreated cherries for 30 minutes through a low-temperature atomization device;
[0055] (3) Quick-freezing treatment: Quick-freeze the cherries that have undergone color-protecting treatment at -18°C for 4 hours; then they can be transferred to an ordinary constant temperature quick-freezing room for storage;
[0056] (4) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally sugarize during the thawing pr...
Embodiment 3
[0063] The cherries of this embodiment are not subjected to quick-freezing treatment, that is, the cherries are directly subjected to sugar infiltration after the color protection treatment (i.e. fresh fruit control)
[0064] The formula of sugar solution in this embodiment is as follows: 0.6wt% sodium alginate, 10wt% xylooligosaccharide, 40wt% white granulated sugar;
[0065] (1) Pretreatment: cherries are screened and graded to remove rotten parts; washed with light salt water, drained, and pitted;
[0066] (2) Color protection: Soak for 2-3 hours at room temperature, so that the color protection agent is evenly distributed in the cherries;
[0067] (3) Low-temperature dipping and sugaring: according to the weight ratio of cherries and sugaring solution 1:3, put the quick-frozen cherries into the sugaring solution, keep them at room temperature, and naturally sugarize during the thawing process, at 2r / s After stirring for 9 hours at a high speed, drain and set aside;
[00...
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