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Olive sweetend roll and preparation method thereof

A technology of olive fruit and olive fruit powder, which is applied in the confectionary industry, food science, confectionery, etc., can solve the problems of reducing the taste of new-type fruit peels, and achieve the effects of easy molding and improved astringency

Pending Publication Date: 2022-06-07
兰州海关技术中心 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the pectin content in olive fruit is much lower than that of hawthorn, in order to facilitate molding when preparing the fruit peel, it is necessary to add additives such as pectin, but this will reduce the taste of the new peel

Method used

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  • Olive sweetend roll and preparation method thereof
  • Olive sweetend roll and preparation method thereof
  • Olive sweetend roll and preparation method thereof

Examples

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preparation example Construction

[0028] The olive fruit peel of the present invention includes 1 part by mass of hawthorn fruit. In the present invention, the preparation method of the hawthorn fruit preferably includes: removing the core of the hawthorn and then freeze-drying; the freeze-drying conditions preferably include: pre-freezing at -30°C to -40°C for 60 minutes, and then at 5°C / h The temperature of the pre-freezing is preferably -30 to -40°C, more preferably -32 to -38°C, and more preferably -35°C; The vacuum degree of the freeze-drying is preferably 110mpa; the vacuum drying time is preferably 10-15h, more preferably 11-14h, more preferably 13h. In the invention, the hawthorn is freeze-dried under suitable conditions, which can minimize the loss of the nutritious components of the hawthorn.

[0029] Based on 1 part by mass of the hawthorn fruit, the olive fruit peel of the present invention includes 0.05-0.3 part by mass of olive fruit powder, preferably 0.1-0.25 part by mass, and more preferably ...

Embodiment 1

[0043] An olive fruit peel, comprising the following preparation materials: 100 g (1 mass part) of hawthorn fruit, 5 g (0.05 mass part) olive fruit powder, 100 g (1 mass part) white sugar and 80 g (0.8 mass part) water.

[0044] The preparation of the olive fruit tan skin is made up of the following steps:

[0045] Put the seeded hawthorn in a freeze dryer, pre-freeze at -30°C for 60 minutes, then heat up to 25°C at a rate of 5°C / h, and vacuum dry at 25°C for 13 hours to obtain hawthorn fruit, which is placed in a self-sealing After bagging, put it in the refrigerator at 4°C to 10°C and save it for later use;

[0046] After squeezing and crushing the olive fruit, pass it through a 60-mesh sieve, remove the olive fruit, put the de-pitted olive fruit in a freeze dryer, pre-freeze it at -30 °C for 60 minutes, and then heat it up to 5 °C / h. 25°C, vacuum-drying at 25°C for 13 hours, then pulverizing, and passing the pulverized olive fruit through a 120-mesh sieve to obtain the oli...

Embodiment 2

[0054] An olive fruit peel, which is composed of the following preparation materials: 100 g (1 mass part) of hawthorn fruit, 20 g (0.2 mass part) olive fruit powder, 200 g (2 mass parts) white sugar and 150 g (1.5 mass parts) water.

[0055] The preparation of the olive fruit tan skin is made up of the following steps:

[0056] Put the seeded hawthorn in a freeze dryer, pre-freeze at -40°C for 60 minutes, then heat up to 25°C at a rate of 5°C / h, and vacuum dry at 25°C for 13 hours to obtain hawthorn fruit, which is placed in a self-sealing After bagging, put it in the refrigerator at 4°C to 10°C and save it for later use;

[0057] After crushing the olive fruit, pass it through a 60-mesh sieve, remove the olive fruit, put the de-pitted olive fruit in a freeze dryer, pre-freeze it at -40°C for 60 minutes, and then raise the temperature to 25°C at a rate of 5°C / h. ℃, after vacuum drying at 25 ℃ for 13 hours, pulverized, and the pulverized olive fruit was passed through a 120-me...

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Abstract

The invention relates to the technical field of food processing, in particular to olive sweetend rolls and a preparation method thereof. The olive sweetend roll is prepared from the following raw materials in parts by mass: 1 part of hawthorn fruits, 0.05-0.3 part of olive fruit powder, 1-2.5 parts of sugar and 0.8-2 parts of water. The hawthorn fruits and the olive fruit powder are compounded according to a proper proportion, so that the unique flavor of the olive fruits can be reserved on the premise of ensuring the forming rate of the olive sweetend roll; besides, through proper sugar compounding, the astringent taste of the olives and the sour taste of the haws can be effectively improved, and the olives can be combined with pectin in the haws to promote the pectin to form gel, so that the haw rolls are convenient to form.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an olive fruit paeonol and a preparation method thereof. Background technique [0002] The traditional fruit peel is a leisure snack made of hawthorn as the main raw material, because hawthorn contains a variety of vitamins, tartaric acid, citric acid, maslinic acid, malic acid, etc., and also contains flavonoids, lactose, carbohydrates, protein, and fat. And calcium, phosphorus, iron and other minerals, the lipase contained in it can promote the digestion of fatty foods. Therefore, Guotan skin has gradually become a snack with the main function of eliminating accumulation and eliminating stagnation, suitable for all ages. In recent years, this product has not only become a must-have for families, but has gradually become a pre-meal appetizer and post-meal stagnation food presented by major restaurants. In recent years, many food researchers have added tomato, kiwi, shi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48Y02A40/90
Inventor 解迎双王波张欢白兴斌王慧珺刘玉红
Owner 兰州海关技术中心
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