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Flavor haw cake and manufacturing method thereof

A production method, the technology of hawthorn jelly, which is applied in the field of food processing, can solve the problems of inadaptability to food safety and health, backward technology, and unscientific formula, so as to prevent the loss of nutrients such as flavonoids, ensure product quality, and shorten the aging process. the effect of time

Inactive Publication Date: 2010-10-13
山西汉波食品股份有限公司
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Problems solved by technology

[0003] However, the production method of traditional hawthorn jelly is basically produced by small artificial workshops. Not only is the technology relatively backward, the formula is not scientific, and it is more susceptible to microbial contamination during the production process. Most of the products are high-sugar products, and there are problems such as excessive preservatives. Therefore, traditional products and their production methods are no longer suitable for modern food safety and health requirements

Method used

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Embodiment

[0021] Formula (by weight): hawthorn 40-50kg, xylitol 10-20kg, white sugar 15-20kg, other raw materials (osmanthus osmanthus 5-8kg, tangerine peel 5-10kg, black tea 3-6kg, mint 2-5kg).

[0022] The technical solution is outlined as follows:

[0023] ①Choose ripe, plump and brightly colored hawthorn fruits, pick out pests, diseases, mildew and rotten fruits, wash them with clean water, drain the water, and remove the fruit stalks;

[0024] ② place the hawthorn obtained in step ① in a continuous microwave oven to ripen;

[0025] ③ Beat the hawthorn obtained in step ② with a beater to remove the skin seeds; pay attention to adjusting the sieve plate aperture and the distance between the sieve plates of the beater, and do not break the hawthorn seeds to avoid odor; the hawthorn that is not beaten can be stored in a quick freezer for later use;

[0026] ④Add sugar, xylitol, and other raw materials to the hawthorn puree obtained in step ③ according to the formula, stir evenly, and ...

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Abstract

The present invention discloses a novel flavor haw jelly and a manufacturing method. The gradients and formulation (calculated with weights) are that: haw 40 to 50 kg, xylose 10 to 20 kg, white granulated sugar 15 to 20 kg and other ingredients (Osmanthus 5 to 8 kg, dried orange peel 5 to 10 kg, black tea leaves 3 to 6 kg and mint 2 to 5 kg). The present invention replaces traditional water bath stewing with micro wave curing, which can prevent the loss of nutrient substances such as the flavone and so on and prevent the damage of the pigment and shorten the curing time greatly; the adoptionsof an auto casting and shaping machine and a vacuum dry drier ensure the quality of the product and improve the production efficiency and ensure traditional craft studios production to be transformedinto the high-tech large scale mechanized production. The present invention needless of any gum or alum, therefore, is a natural and low sugar food which is nutrient and health. The product is not only taken as a special snack food but also taken as a pie core.

Description

technical field [0001] The invention relates to a method for making haw jelly, and belongs to the technical field of food processing. Background technique [0002] Hawthorn is a nutritious fruit. It contains a variety of amino acids, vitamins, minerals and dietary fiber needed by the human body. Occupy a huge market share. [0003] However, the production method of traditional hawthorn jelly is basically produced by small artificial workshops. Not only is the technology relatively backward, the formula is not scientific, and it is more susceptible to microbial contamination during the production process. Most of the products are high-sugar products, and there are problems such as excessive preservatives. Therefore, traditional products and their production methods are no longer suitable for the requirements of modern food safety and health. [0004] The new flavor hawthorn jelly of the present invention is based on the production of traditional hawthorn jelly, the storage ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/06A23L1/29A23L21/10A23L19/00A23L33/00
Inventor 闫奎民马强姚自奇温凯
Owner 山西汉波食品股份有限公司
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