Prunussalicina candied fruits and making method

Abstract

The invention discloses prunussalicina candied fruits and a making method, and belongs to the technical field of food processing. The main raw materials of the prunussalicina candied fruits comprise fresh prunussalicina, matcha powder, red wine, oligosaccharide, folic acid, vitamin C, nectar, fructus gardeniae, curcumae longae rhizoma, semen firmianae, acori calami rhizoma, phmllanthi fructus, armeniacae semen amarum and radix rhizoma glycyrrhizae. The prunussalicina candied fruits are simple in making method, and Chinese herbal medicine substances are added, so that the products are golden and bright in color. The prunussalicina candied fruits have the health-care functions of loosening bowel to relieve constipation and promoting digestion. The matcha powder and the red wine are added, so that the made prunussalicina candied fruits are rich in mouth feel, fragrant and sweet; the oligosaccharide is added, so that digestion and absorption can be further promoted; and a low-temperature low-frequency pulse electric field is used for stir-frying with honey, so that the seasoning efficiency is improved. The prepared prunussalicina candied fruits are rich in taste, stable in quality, and long in quality guarantee period, and has broad application prospects.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of food processing, in particular to a Sanhua plum preserved fruit and a preparation method thereof. [0003] 【Background technique】 [0004] Sanhuali, also known as Damili, Jimali, and Shanhuali, is one of the most famous and characteristic fruits in Guangdong. Sanhua plum fruit has red skin and red flesh, bright color, large and thick flesh, crisp meat, sweet and sour taste, aromatic smell, fruit contains sugar, protein, carotene, riboflavin, etc., excellent flavor quality, high nutritional value, and at the same time Sanhua Li has a good maintenance effect on liver diseases, and is especially suitable for treating symptoms such as insufficient stomach yin, thirsty and dry throat, large abdominal edema, and difficulty in urinating. At present, Sanhua plum is a good raw material for processing preserved fruit, but it has the disadvantages of single taste, high sugar and serious loss of nutrients. I...

AI Technical Summary

Problems solved by technology

At present, Sanhua plum is a good raw material for processing preserved fruit, but it has the disadvantages of single taste, high sugar and serious loss of nutrients. In addition, the traditional processing of Sanhua plum fruit mostly uses food additives to protect color and keep fresh, which is difficult to meet the current requirements. Consumer Demand for Healthy Eating

[0005] The invention patent application with the publication number CN105166298A discloses a processing method of preserved Sanhua plum fruit. The processing method includes raw material cleaning, half-cutting, blanching and sterilization, one-time sugaring, two-time sugaring, fruit slices to adjust acidity, fruit slices arranging, fruit slices drying and other technical steps, the obtained preserved fruit pulp is bright and delicate, fruity, unique, sweet and sour, and the hygienic indicators fully meet the requirements. However, the processing process uses high-temperature blanching and sterilization, which is harmful to the The active ingredients have a certain degree of destructive effect, and the secondary sugaring process is adopted, the process is cumbersome, and white granulated sugar is mainly used as the sweetener, which makes the sugar content of the product higher

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