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

Method for preparing low sugar health care medlar preserved fruit

A technology of wolfberry fruit and dried wolfberry fruit, which is applied in the directions of food preparation, confectionery, confectionery industry, etc., can solve the problems of large seasonal influence of wolfberry fresh fruit, unfavorable large-scale production, limited ingredients, etc., and achieves easy popularization and promotion. Moderate, unique taste effect

Inactive Publication Date: 2008-05-21
SOUTH CHINA UNIV OF TECH
View PDF0 Cites 25 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the fact that the dried fruit of wolfberry itself has a certain sour taste and bad taste, other wolfberry products such as beverages and oral liquids on the market are all products extracted from wolfberry as raw materials, and the ingredients containing wolfberry are limited; Seasonal influence is relatively large, which is not conducive to large-scale industrial production

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

[0026] Take 50kg of wolfberry with large grains and thick flesh, wash it with clear water, and add a color-protecting agent prepared according to the weight percentage concentration of the color-protecting agent aqueous solution, 0.1% phytic acid, 0.1% citric acid, and 0.05% ascorbic acid. As the standard, soak for 60 minutes, then put the medlar into a vacuum concentration pot, add a concentration of 40wt% syrup (xylose syrup 40kg, isomaltooligosaccharide syrup 10kg), honey 15kg, licorice liquid 2.5kg (100 parts of water Add 4 parts of licorice and boil for 30 minutes, filter to obtain), soak for 120 minutes under a vacuum of 0.080MPa, take out and separate the syrup, and then put it in a vacuum dryer for drying. The vacuum degree of vacuum drying is: 0.06MPa, The temperature is controlled at 40°C, and the final moisture content of the product is controlled at 18wt%. After the product is sterilized by ultraviolet light for 60 minutes, the dried wolfberry fruit product can be ...

Embodiment 2

[0028] Take 100kg of large and thick wolfberry, wash it with water, add color-protecting agent formulated with 5% phytic acid, 5% citric acid, and 2% ascorbic acid, the dosage is based on submerging the wolfberry, soak for 10 minutes, Then put the medlar into the container, add the syrup with a concentration of 40% (white sugar syrup 25kg, fructose syrup 25kg), honey 30kg, licorice liquid 5kg (add 5 parts of licorice to 100 parts of water and cook for 45 minutes, then filter to get it) , boil on low heat within 30 minutes, then soak at 60°C for 180 minutes, take out and separate the syrup, and then perform heat pump drying, the temperature is controlled at 30°C, and the final moisture content of the product is controlled at 16wt%. The product is then sterilized by ultraviolet light for 30 minutes, and finally packed with nitrogen. This product has moderate sweetness and sweet aftertaste, and can better retain the protein, fat, polysaccharide, thiamine, carotenoid, ascorbic aci...

Embodiment 3

[0030] Take 100kg of wolfberry with large grain and thick flesh, wash it with water, add color-protecting agent formulated with 1% phytic acid, 1% citric acid, and 0.5% ascorbic acid, the dosage is based on submerging the wolfberry, soak for 30 minutes, Then put the wolfberry fruit into the vacuum concentration pot, add concentration and be 40% syrup (xylose syrup 40kg, white sand syrup 15kg, isomalt oligosaccharide syrup 25kg), honey 35kg, licorice liquid 6kg (100 parts of water add 6 parts of licorice Boil for 60 minutes, filter to obtain), soak for 240 minutes under a vacuum of 0.050MPa, take out and separate the syrup, and then put it in a vacuum dryer for drying. The vacuum degree of vacuum drying is: 0.1MPa, and the temperature is controlled at 70°C , the final moisture content of the product is controlled at 17wt%. The product is sterilized by ultraviolet light for 20 minutes, and finally packaged with nitrogen. This product has moderate sweetness and sweet aftertaste....

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 diet health care preserved medlar. The method comprises the technical steps of material selection, color protection, chowchow, drying, aseptic packaging, vacuum packing, etc., wherein, the chowchow is calculated based on the mass of 100 portions of preserved medlar. The persevered meldar after color protection is added with 50 potions to 100 portions of sirup, 30 portions to 60 portions of honey and 5 portions to 10 portions of licorice extract, the process of chowchow lasts for 30 mins to 240mins. The sirup is a mixture of starch sirup and white sugar and / or xylose, wherein, the dosage of the starch sirup accounts for 10 percent to 50 percent of the total weight of the sirup, of which the concentration is 35wt percent to 60wt percent. The method has simple preparation technique with high effect and asepsis, thereby being applicable to industrialized production and favorable for popularizing. The preserved fruit prepared by the method has unique taste and flavor and is rich in nutrient components that are beneficial for human body.

Description

technical field [0001] The invention relates to a wolfberry health product, in particular to a preparation method of a low-sugar health-care preserved wolfberry. Background technique [0002] Lycium barbarum is the berry of Lycium barbarum of Solanaceae plant. The hot wolfberry is oval and bright red in color. Lycium barbarum is a special product of our country. It has been used as medicine and food since ancient times. It was listed as a tribute in Ming Dynasty. Liver, nourishing kidney, nourishing qi, generating essence, helping yang, strengthening muscles and bones, expelling wind, improving eyesight, etc. Its effects are recorded in "Compendium of Materia Medica" and "Chinese Pharmacopoeia". Natural fruit of plants with certain medicinal value. In recent years, researchers have found that wolfberry also has pharmacological effects such as inhibiting tumor growth and cell mutation, delaying aging, and anti-fatty liver. In particular, wolfberry polysaccharide contained in...

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): A23L1/29A23L1/06A23G3/48A23L1/307A23L1/272A23L33/00A23L5/41A23L21/10A23L33/20
Inventor 耿予欢李国基
Owner SOUTH CHINA UNIV OF TECH
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