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Formula and preparation method of preserved cranberries

The technology of cranberry and cold fruit is applied in the field of formulation and preparation of cold cranberry fruit, which can solve the problems of single processing method of cranberry, high sugar content of candied fruit, damage to nutrients and the like, so as to enhance human body immunity. , good nutrition and health care effect, rich taste effect

Pending Publication Date: 2020-02-04
单高奇
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processing method of cranberries in the market is relatively simple
Fresh cranberries have a short storage time and are subject to seasonal restrictions, while dried cranberry fruit preserves have high sugar content, and the high temperature during processing will also destroy the nutrients in the fruit

Method used

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Embodiment Construction

[0008] A formula and preparation method of preserved cranberry fruit, characterized in that ingredients are made of the following raw materials in parts by weight: 100,000 g of fresh cranberry fruit, 2,500 g of salt, 26,000 g of sucrose, 300 g of quicklime, 3,500 g of licorice, and 300 g of cinnamon. Every 100g cranberry preserved fruit contains ≥2.5g of salt, ≥26g of sucrose, ≥0.3g of quicklime, ≥3.5g of licorice, and ≥0.3g of cinnamon. Preparation process: (1) Accurately weigh fresh cranberry fruit, salt, and quicklime in a clean stainless steel container. After salting for 48 hours, separate the fresh fruit, spray it with pure water for 30 seconds, and drain it for later use. (2) Boil sugar juice: add sucrose, licorice, and cinnamon into 50L of purified water, boil for 45min, and divide into 2 portions on average. (3) One-time pickling: Take 1 part of the sugar juice, add it to the drained cranberries while it is hot, mix gently, and pickle for 24 hours, then drain the cran...

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Abstract

The invention relates to a formula and preparation method of preserved cranberries, and belongs to the technical field of food processing. The formula comprises 110000 to 90000 parts of fresh cranberries, 3500 to 2000 parts of table salt, 30000 to 25000 parts of cane sugar, 350 to 200 parts of quick lime, 4000 to 3000 parts of liquorice roots and 350 to 250 parts of cinnamon. The method comprisesthe following steps: pretreating the fresh cranberries, decocting sugar juice, and sequentially performing primary pickling, primary drying, secondary pickling and secondary drying; and quantitativelypackaging prepared preserved cranberries, and performing sterilization by adopting microwave irradiation. The cranberries contain rich nutritional ingredients, and have the functions of maintaining beauty, keeping young, enhancing human body immunity and the like. The method is a new cranberry deep processing technology, solves the problems of short preservation time and easy rot of fresh fruits,can prevent influence of seasons to eating cranberries by people, enriches the taste, and achieves very good medicinal health-care effects at the same time.

Description

technical field [0001] The invention relates to a formula and a preparation method of preserved cranberry fruit, belonging to the technical field of food processing. Background technique [0002] Cranberry, also known as cranberry, cranberry, cranberry, English name (Cranberry), is a red berry mainly produced in North America and other places, rich in antioxidant polyphenols. Previous studies have shown that proper consumption of cranberries has the following effects. (1) Enhance the immune effect, inhibit the growth and reproduction of a variety of pathogenic bacteria, prevent these pathogenic bacteria from adhering to cells in the body (such as urinary tract epithelial cells), and prevent and control urinary tract infections in women. (2) Cranberries contain a special compound - concentrated tannic acid, which helps to inhibit Helicobacter pylori from attaching to the stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer. Cranberry juic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/30A23V2200/14
Inventor 单高奇邢振楠王丹丽刘艳杰
Owner 单高奇
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