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Low-sugar large hawthorn fruit preserves processing method

A technology of large fruit hawthorn and a processing method, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of losing the flavor of large fruit hawthorn, unfavorable infiltration of sugar liquid, and high processing cost, and achieves shortening sugar infiltration time and nutrition. The effect of enriching and saving processing costs

Inactive Publication Date: 2017-06-30
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the low sugar content, the low-sugar candied fruit has a slow sugar infiltration speed, and the use of traditional sugar infiltration methods is not conducive to the infiltration of sugar liquid
At present, most of the preserved hawthorn products on the market are high-sugar preserved products, and food preservatives and coloring agents are added, which makes the processing cost high and loses the original flavor of hawthorn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) material selection: select a certain amount of fresh large fruit hawthorn with uniform size and color, no disease, no injury and rot as raw material;

[0030] (2) Cleaning: Wash the selected large-fruit hawthorn with clean water to remove sediment impurities, cut off the stalks, and drain;

[0031] (3) Peeling: remove the peel of the cleaned hawthorn with a fruit knife;

[0032] (4) Cut into pieces: cut the peeled hawthorn into eight even pieces, and remove the core;

[0033] (5) Color protection: put the large-fruit hawthorn pieces into 1.0% (w / w) sodium chloride solution and soak for 20 minutes to protect the color, then remove the large-fruit hawthorn pieces and drain the water;

[0034] (6) Candy cooking: put the color-protected hawthorn pieces into 50% (w / w) sugar solution and boil for 15 minutes, the ratio of the sugar solution to the hawthorn pieces is 1:1 (w / w);

[0035] (7) Sugar infiltration: Put the candied hawthorn pieces together with the sugar liquid...

Embodiment 2

[0039] (1) material selection: select a certain amount of fresh large fruit hawthorn with uniform size and color, no disease, no injury and rot as raw material;

[0040] (2) Cleaning: Wash the selected large-fruit hawthorn with clean water to remove sediment impurities, cut off the stalks, and drain;

[0041] (3) Peeling: remove the peel of the cleaned hawthorn with a fruit knife;

[0042] (4) Cut into pieces: cut the peeled hawthorn into eight even pieces, and remove the core;

[0043] (5) Color protection: put the large-fruit hawthorn pieces into 2.0% (w / w) sodium chloride solution and soak for 12 minutes to protect the color, then remove the large-fruit hawthorn pieces and drain the water;

[0044] (6) Candied cooking: Put the color-protected hawthorn pieces into 45% (w / w) sugar solution and boil for 25 minutes, the ratio of the sugar solution to the hawthorn pieces is 1:1 (w / w);

[0045] (7) Sugar infiltration: Put the candied hawthorn pieces together with the sugar liqu...

Embodiment 3

[0049] (1) material selection: select a certain amount of fresh large fruit hawthorn with uniform size and color, no disease, no injury and rot as raw material;

[0050] (2) Cleaning: Wash the selected large-fruit hawthorn with clean water to remove sediment impurities, cut off the stalks, and drain;

[0051] (3) Peeling: remove the peel of the cleaned hawthorn with a fruit knife;

[0052] (4) Cut into pieces: cut the peeled hawthorn into eight even pieces, and remove the core;

[0053] (5) Color protection: put the large-fruit hawthorn pieces into 3.0% (w / w) sodium chloride solution for 5 minutes to protect the color, then remove the large-fruit hawthorn pieces and drain the water;

[0054] (6) Candy cooking: put the color-protected hawthorn pieces into 40% (w / w) sugar solution and boil for 30 minutes, the ratio of the sugar solution to the hawthorn pieces is 1:1 (w / w);

[0055] (7) Sugar infiltration: Put the candied hawthorn pieces together with the sugar liquid into the ...

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Abstract

The invention discloses a low-sugar large hawthorn fruit preserves processing method, belongs to the technical field of food processing, and aims to provide a low-sugar large hawthorn fruit preserves processing method which is characterized in that fresh large hawthorn fruits are selected and processed, food preservatives and coloring agents are omitted, flavor and nutrition values of the large hawthorn fruits are kept, and the processed large hawthorn fruits has the advantages of bright color, sour and sweet taste and the like. The method includes the steps: selecting; cleaning; peeling; stripping and slicing; protecting color; boiling sugar; filtering sugar; drying, packaging. The colors of large hawthorn fruit blocks are protected by the aid of sodium chloride solution, and sugar filtering is performed by the aid of microwave technique. The processing method is used for making large hawthorn fruit preserves.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of low-sugar and large-fruit preserved hawthorn. Background technique [0002] The large-fruited hawthorn is obtained by selective breeding and grafting of the traditional small-fruited southern hawthorn. It is the fruit of Taiwan forest qin or guangcalyx forest qin, a plant of the family Vitiliaceae, which belongs to the species of southern hawthorn. The fruit is large, tender and fragrant. sweet and sour. Hawthorn with large fruit is rich in nutrients, rich in flavonoids, polyphenols, ursolic acid, organic acids, tannins and other substances. Studies have shown that hawthorn with large fruit has the functions of lowering blood pressure, promoting sleep, inhibiting bacteria, preventing tumors, anti-oxidation and improving immunity. Power and other medicinal effects. [0003] Preserved fruit is a kind of traditional food in my country, which is deepl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 刘艳段振华唐小闲商飞飞陶胜达蔡文
Owner HEZHOU UNIV
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