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Cane-sugar-free sawthorn preserves and its making method

A sucrose- and hawthorn-free technology, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as affecting the quality of candied hawthorn, loss of nutrients in fresh hawthorn fruit, and inability to eat by diabetic patients.

Inactive Publication Date: 2007-11-14
冯洪新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the hawthorn preserves sold in the market are mainly made of hawthorn and sugar. Because the hawthorn preserves contain a lot of sugar, many diabetics cannot eat them.
The traditional production of candied hawthorn is to use: pickling, drying, soaking, washing and desalting and other process steps, so that part of the nutrients in the fresh fruit of hawthorn are lost, affecting the quality of candied hawthorn

Method used

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Examples

Experimental program
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Embodiment Construction

[0021] Candied hawthorn without sucrose of the present invention is realized in this way, according to every 500g raw material of candied hawthorn without sucrose: 230g of hawthorn, 230g of sucrose alcohol or sucrose syrup or 233g of fructose or xylitol, 37g of water. Hazardous chemical raw material processing warehouse carries out disinfection and sterilization treatment, rotten fruit and other impurities are removed with sieve and manually, and put into ozone (O 3 ) in washing water, thoroughly stirred and rinsed, to thoroughly decompose and wash away the residual pesticides and other pollutants on the fruit surface, so as to ensure that the hawthorn is clean and free of pesticide residues. Put the cleaned hawthorn into boiling water at 100°C for 5-10 minutes to sterilize and soften. The sterilized and softened hawthorns are manually selected again to remove the pests and other diseased fruits, then remove the seeds, and break the seeded hawthorns into two halves and put the...

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PUM

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Abstract

The present invention relates to a sugarless conserved haw apple and its preparation method. The raw material composition of every 500g of sugarless conserved haw apple includes 230g of haw apple, 233g of maltitol or malt syrup or fructose or xylitol and 37g of water. Its preparation method includes the following steps: screening raw materials, sterilizing, softening, coring, soaking the coked haw apples in aqueous solution of maltitol or mail syrup or fructose or oxylital and packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a food processing method, and relates to a sucrose-free hawthorn candied fruit and a preparation method thereof. Background technique [0002] Candied hawthorn is one of the foods that people like to eat. Because of its moderate sweet and sour taste and excellent taste, it is favored by all kinds of people. But the candied hawthorns sold in the market are all based on hawthorn and sugar as the main raw materials, because the candied hawthorns contain a large amount of sugar, so many diabetics cannot eat them. The traditional production of candied hawthorn is to adopt process steps such as pickling, drying in the sun, soaking in water, rinsing and desalting, etc., so that some nutrients in the fresh hawthorn fruit are lost, which affects the quality of candied hawthorn. Contents of the invention [0003] The present invention overcomes the above-mentioned defects, and aims to provide a sucrose-free hawthorn candied fruit that...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 冯洪新
Owner 冯洪新