Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of preserved hawthorn fruits

A technology of preserved hawthorn fruit and hawthorn, which is applied in food preservation, food heat treatment, confectionery, etc., and can solve the problems of lack of original fruit flavor, excessive addition of brittle and color-preserving agents, etc.

Pending Publication Date: 2021-05-18
徐州奥卡姆食品有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The hawthorn preserved fruit and fruit cakes currently on the market are seriously missing the flavor of the original fruit. The main problem is that the manufacturers often add too much brittleness-preserving agent and color-preserving agent in order to preserve the raw materials.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of preserved hawthorn fruit, comprising the following steps:

[0020] A. Screening and cleaning: select fresh and plump hawthorn fruits according to the above ratio, and fruits with 80% to 90% maturity, pick out insect pests, diseases, mildew and rotten fruits, wash them with clean water and drain the water;

[0021] B. Blanching: Carry out blanching treatment to the hawthorn fruit after deseeding, the blanching temperature is 90°C, keep for 25min, and obtain the hawthorn fruit after blanching;

[0022] C. Beating: Take out the pulp, pour it into a beater and beat it into a slurry, the aperture of the first sieve is 1.0mm, filter out seeds, cores, stems, calyx and other parts and impurities, and then sterilize;

[0023] D. Mix the ingredients and stir: after beating, add the ingredients according to the weight ratio for secondary beating, the aperture of the first screen is 0.4mm, then add the prepared syrup and stir in the mixer;

[0024] E. Stand...

Embodiment 2

[0028] A preparation method of preserved hawthorn fruit, comprising the following steps:

[0029] A. Screening and cleaning: select fresh and plump hawthorn fruits according to the above ratio, and fruits with 80% to 90% maturity, pick out insect pests, diseases, mildew and rotten fruits, wash them with clean water and drain the water;

[0030] B. Blanching: Blanch the hawthorn fruit after deseeding at 95°C for 20 minutes to obtain blanched hawthorn fruit; the blanched hawthorn should be immersed in cold water at 5-10°C to cool to prevent The fruit is overheated and the tissue becomes soft.

[0031] C. Beating: Take out the pulp, pour it into a beater and beat it into a slurry, the aperture of the first screen is 1.0mm, filter out seeds, cores, stems, calyx and other parts and impurities, and then sterilize;

[0032] D. Mix the ingredients and stir: after beating, add the ingredients according to the weight ratio for secondary beating, the aperture of the first screen is 0.4m...

Embodiment 3

[0037] A preparation method of preserved hawthorn fruit, comprising the following steps:

[0038] A. Screening and cleaning: select fresh and plump hawthorn fruits according to the above ratio, and fruits with 80% to 90% maturity, pick out insect pests, diseases, mildew and rotten fruits, wash them with clean water and drain the water;

[0039] B. Blanching: Carry out blanching treatment on the hawthorn fruit after deseeding, the blanching temperature is 100°C, and keep for 15min to obtain the blanched hawthorn fruit;

[0040] C. Beating: Take out the pulp, pour it into a beater and beat it into a slurry, the aperture of the first screen is 1.0mm, filter out seeds, cores, stems, calyx and other parts and impurities, and then sterilize;

[0041] D. Mix the ingredients and stir: after beating, add the ingredients according to the weight ratio for secondary beating, the aperture of the first screen is 0.4mm, then add the prepared syrup and stir in the mixer;

[0042] E. Stand to...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of preserved hawthorn fruits. The preparation method comprises the following steps: screening and cleaning; blanching; pulping; mixing and ingredient stirring; standing and solidifying; baking at low temperature for multiple times; and packaging. According to the preparation method, baking is carried out for multiple times, so that polyphenol oxidase is inactivated, brown stain is not generated, the blanched hawthorn fruits can be guaranteed to present the bright red color of hawthorn, and the product is good in color; and the preparation method is not influenced by weather. A low-temperature multi-baking process is adopted, so that the nutritional ingredients can be reserved to the maximum extent in a low-temperature environment, and the nutritional ingredients are not lost and are not oxidized by high temperature. Moreover, more active ingredients or nutrient elements can be increased, so that the active ingredients or the nutrient elements can be well reserved in a temperature range, the moisture content can be accurately controlled, and the storage time of the finished product can be more accurately controlled.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing preserved hawthorn fruit. Background technique [0002] Hawthorn, another name in Latin scientific name: Shanliguo, Shanlihong, Suanlihong, Shanlihongguo, Suanzao, Hongguo, Hongguo; it belongs to the genus Hawthorn in the family Rosaceae, and is a drupe fruit with hard core, thin flesh, and slightly sour taste. The fruit can be eaten raw or made into preserved fruit cake, and can be used as medicine after drying. It is a unique tree species with both medicinal and fruit uses in China. It has the effects of lowering blood fat, blood pressure, strengthening the heart, and anti-arrhythmia. , a good medicine for promoting blood circulation and resolving phlegm, and has a good curative effect on diseases such as chest, diaphragm and spleen fullness, hernia, blood stasis, and amenorrhea. Vitexin, a flavonoid compound in hawthorn, is a drug with strong an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G3/48A23L3/40
CPCA23G3/48A23L3/40A23V2002/00A23V2300/10A23V2300/24
Inventor 王峰
Owner 徐州奥卡姆食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com