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Preserved emblic leafflower fruit making method capable of effectively shortening acid pickling time

A technology of pickling time and production method, which is applied in the fields of confectionery industry, food science, food composition, etc., can solve the problems of unfavorable economic benefits, small range of soaking time and concentration range, long pickling time, etc., and achieve increased acidification Strength, shortening acidification time, and improving processing efficiency

Pending Publication Date: 2020-02-28
云南顺宁府酒业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, in the current technology, in the production process of Yunnan olive fruit preserves, it is necessary to select the fruit: select olives with bright color after picking for 1-3 days, wash, alkali soak and pickle, but due to the soaking time and concentration of alkali soak and pickling The interval range is small, resulting in longer pickling time, which leads to longer production time of the entire Yunnan olive fruit preserves, low efficiency, and is not conducive to the economic benefits of the enterprise

Method used

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  • Preserved emblic leafflower fruit making method capable of effectively shortening acid pickling time

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Embodiment 1

[0025] see figure 1 , the present invention provides a technical solution: a method for making preserved Yunnan olive fruit that can effectively shorten the pickling time, comprising 100-200 parts of Yunnan olive, 2-10 parts of perilla leaves, 10-60 parts of edible alkali, 10-60 parts of edible acid.

[0026] The preparation method of the Yunnan olive preserved fruit which can effectively shorten the pickling time comprises the following steps:

[0027] S1: put Yunnan olives into a container, add water and boil; the water-solid-liquid ratio in the boiling process is 1:2; the boiling time is 20 minutes;

[0028] S2: After boiling, the Yunnan olives are pitted and set aside;

[0029] S3: place the Yunnan olives after the pitting in step S2 to soak in the edible alkali solution for 0.1-0.2h, the concentration of the edible alkali solution is 2-3%, stir in the mixing tank, and set aside; after soaking in the alkali solution The washed Yunnan olives are air-dried in a ventilated...

Embodiment 2

[0033] see figure 1 , the present invention provides a technical solution: a method for making preserved Yunnan olive fruit that can effectively shorten the pickling time, comprising 100-200 parts of Yunnan olive, 2-10 parts of perilla leaves, 10-60 parts of edible alkali, 10-60 parts of edible acid.

[0034] The preparation method of the Yunnan olive preserved fruit which can effectively shorten the pickling time comprises the following steps:

[0035] S1: put Yunnan olives into a container, add water and boil; the water-solid-liquid ratio in the boiling process is 1:2; the boiling time is 20 minutes;

[0036] S2: After boiling, the Yunnan olives are pitted and set aside;

[0037] S3: place the Yunnan olives after the pitting in step S2 to soak in the edible alkali solution for 0.2-0.3h, the concentration of the edible alkali solution is 2.5-3.5%, stir in the mixing tank, and set aside; after soaking in the alkali solution The washed Yunnan olives are air-dried in a ventil...

Embodiment 3

[0041] see figure 1 , the present invention provides a technical solution: a method for making preserved Yunnan olive fruit that can effectively shorten the pickling time, comprising 100-200 parts of Yunnan olive, 2-10 parts of perilla leaves, 10-60 parts of edible alkali, 10-60 parts of edible acid.

[0042] The preparation method of the Yunnan olive preserved fruit which can effectively shorten the pickling time comprises the following steps:

[0043] S1: put Yunnan olives into a container, add water and boil; the water-solid-liquid ratio in the boiling process is 1:2; the boiling time is 20 minutes;

[0044] S2: After boiling, the Yunnan olives are pitted and set aside;

[0045] S3: place the Yunnan olives after the pitting in step S2 to soak in the edible alkali solution for 0.4-0.5h, the concentration of the edible alkali solution is 3-4%, stir in the mixing tank, and set aside; after soaking in the alkali solution The washed Yunnan olives are air-dried in a ventilated...

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Abstract

The invention discloses a preserved emblic leafflower fruit making method capable of effectively shortening acid pickling time. Preserved emblic leafflower fruits comprise 100-200 parts of emblic leafflower fruits, 2-10 parts of common perilla leaves, 10-60 parts of edible alkali and 10-60 parts of edible acid. The emblic leafflower fruits are soaked in edible alkali solution for 0.5-1 hour, the concentration of the edible alkali solution is 5-10%, and the soaking time of the emblic leafflower fruits in edible acid solution is controlled to be 1-2 hours in the operation process of the acid solution. Moreover, the concentration of the edible acid solution is controlled between 10% and 20%, acidification time can be effectively shortened, acidification strength is enhanced, and overall processing efficiency of products is improved.

Description

technical field [0001] The invention relates to the technical field of Yunnan olive preserved fruit processing, in particular to a production method of Yunnan olive preserved fruit which can effectively shorten the pickling time. Background technique [0002] At present, preserved fruit is prepared from fresh fruits. It is a food that can be preserved for a long time and has a unique flavor. After a long period of evolution, preserved fruit has become a traditional snack food that is loved by the public today. [0003] Dian olive, also known as emblical fruit, is the fruit of Euphorbiaceae Phyllanthus emblica, which is widely distributed in many provinces in southwest and southeast my country. Yunnan olive, as an important medicinal and edible plant resource, was recorded in the 1974 edition of "Yunnan Provincial Drug Standards", the 1978 edition of "Tibetan Medicine Standards", and the 1977-2005 edition of "The Pharmacopoeia of the People's Republic of my country". It has a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/36A23G3/362A23V2002/00A23V2250/1872A23V2250/1874A23V2250/032A23V2250/1886A23V2250/044A23V2250/056A23V2250/042A23V2250/188A23V2250/1614
Inventor 徐国雄
Owner 云南顺宁府酒业有限责任公司
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