Fructus crataegi fruit-vegetable ball and preparation process thereof

A preparation process, technology of fruit and vegetable balls, applied in the field of hawthorn fruit and vegetable balls and its preparation, can solve problems such as sticky hands, easy to absorb moisture, etc., and achieve the effects of not being easy to deteriorate, low in water content, and unique in taste

Pending Publication Date: 2018-02-16
承德伯瑞绿色食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hawthorn balls on the market are all wrapped in white sugar, which is easy to absorb moisture and stick to hands

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] A hawthorn fruit and vegetable ball is prepared from the following raw materials in parts by weight: 7 parts of hawthorn, 5.25 parts of white sugar, 1.4 parts of glucose, 0.35 parts of malt syrup, 3 parts of fruit and vegetable powder, and 7 parts of water.

[0026] The preparation process of hawthorn fruit and vegetable balls is as follows:

[0027] A. Hawthorn selection and treatment

[0028] Take hawthorns with high flesh and high maturity (even damaged but not rotten ripe fruits) as raw materials, remove rotten fruits, insect-eaten fruits, impurities, etc.; then wash and drain the water, put the washed hawthorns into a sandwich pot, add fruit Water twice as heavy, boiled to 70-75°C to make the fruit soft and rotten, take the ripe heart as the standard, then put the cooked hawthorn in a technical box and let it cool naturally;

[0029] Beat the pulp with a filter, remove the hawthorn core, and then homogenize the hawthorn pulp through a high-speed shear homogenizer;...

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PUM

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Abstract

The invention discloses a fructus crataegi fruit-vegetable ball, which is prepared from the following raw materials in parts by weight through a special process: 3 to 10 parts of fructus crataegi, 3 to 7 parts of white granulated sugar, 1 to 2 parts of glucose, 0.2 to 0.6 part of malt syrup, 1.3 to 4.3 parts of fruit-vegetable powder, and 3 to 10 parts of water. The fructus crataegi fruit-vegetable ball is coated with the fruit-vegetable powder, so that the fructus crataegi ball is nonhygroscopic, low in water content of the fruit-vegetable ball, not easy to go bad, longer in preservation timedue to being coated with the fruit-vegetable powder, and better in taste.

Description

technical field [0001] The invention relates to a hawthorn fruit and vegetable ball and a preparation process thereof. Background technique [0002] Hawthorn balls on the market are all wrapped in white sugar, which is easy to absorb moisture and stick to hands. Contents of the invention [0003] In order to solve the above technical problems, the object of the present invention is to provide a hawthorn fruit and vegetable ball and a preparation process thereof. [0004] In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions: [0005] A hawthorn fruit and vegetable ball and a preparation process thereof of the present invention are made of the following raw materials in parts by weight: 3-10 parts of hawthorn, 3-7 parts of white sugar, 1-2 parts of glucose, 0.2-0.6 parts of malt syrup, and 1.3 parts of fruit and vegetable powder -4.3 parts, 3-10 parts of water. [0006] Further, it is prepared f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23P20/12
CPCA23L5/10A23L19/01A23L19/09A23P20/12
Inventor 李伟
Owner 承德伯瑞绿色食品有限公司
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