Kerria japonica-flavored elaeagnus conferta roxb lollipop
A technology of goat milk fruit and ditang flower, which is applied in confectionery, confectionery industry, and medical raw materials derived from angiosperm submenus, etc., to achieve the effect of easy realization, simple production process and significant social benefits
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Examples
Embodiment 1
[0025] Example 1, a Ditanghua flavored goat milk fruit lollipop, made by the following steps:
[0026] A. Goat's milk fruit pretreatment: take mature goat's milk fruit, remove the fruit stem, clean it, slice it, put some goat's milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 95°C, pre-cook for 3 minutes, and then add an appropriate amount of goat's milk fruit Put the water into a beater equipped with a 60-mesh sieve for beating, take an appropriate amount of goat milk pulp and mix it with honey with a weight of 20% of the pulp, and make a mixed pulp of goat milk fruit and honey; some goat milk fruit slices, cut into Ding, add some sweet wine koji with a weight of 1% of goat milk fruit slices, seal it and let it stand for fermentation. After the alcohol content reaches 0.5% volume ratio, the fermentation ends, and put the fermented goat milk fruit dices into the dried fruit dryer Drying to reduce the water content to 10% to obtain dried ...
Embodiment 2
[0035] Example 2, a goat milk fruit lollipop with Ditang flower flavor, is produced by the following steps:
[0036] A. Goat’s milk fruit pretreatment: take mature goat’s milk fruit, remove the stalk, clean, slice, put some goat’s milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 98°C, pre-cook for 4 minutes, and then add an appropriate amount of goat’s milk fruit Put the water into a beater equipped with a 60-mesh sieve for beating, take an appropriate amount of goat milk fruit pulp and mix it with honey with a weight of 22% of the pulp, and make a mixed goat milk fruit pulp; some goat milk fruit slices, cut Ding, add part of the sweet wine koji with a weight of 1-2% of goat milk fruit slices, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% volume ratio, the fermentation ends, and the fermented goat milk fruit dices are put into dried fruit to dry Dry in the machine to reduce the water content to 12%, and...
Embodiment 3
[0049] Example 3, a goat milk fruit lollipop with Ditang flower flavor, is produced by the following steps:
[0050] A. Goat's milk fruit pretreatment: take mature goat's milk fruit, remove the stem, clean, slice, put some goat's milk fruit slices into a stainless steel pot, add an appropriate amount of hot water at 95-100°C, and pre-cook for 3-5 minutes , and then put appropriate amount of water into a beater equipped with a 60-80 mesh screen for beating, take an appropriate amount of goat milk fruit pulp and mix with honey with a weight of 20-25% of the pulp to make a goat milk fruit honey mixed pulp; Part of the goat milk fruit slices, cut into cubes, add part of the sweet wine koji with a weight of 1-2% of the goat milk fruit slices, seal and let it stand for fermentation. When the alcohol content reaches 0.5-1% volume ratio, the fermentation is completed, and the fermented sheep The diced milk fruit is dried in a dried fruit dryer, so that the water content is reduced to...
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Abstract
Description
Claims
Application Information
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