Hawthorn product and preparation method thereof

A production method, the technology of hawthorn, applied in confectionery, confectionery industry, food science, etc., can solve the problems of inedibility, reduce the proportion and solve the effect of high sugar content

Inactive Publication Date: 2011-06-01
宋玉奇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the sugar content of traditional hawthorn products exceeding 80%, some consumers cannot eat it: f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] A hawthorn product, its components include xylitol, hawthorn and maltose, and the percentages of each component are: 25% of xylitol, 45% of hawthorn, and 30% of maltose.

[0024] The hawthorn product is added with 1 / 1000 preservative, 1 / 1000th food coloring agent, 1 / 1000th hawthorn essence and 1 / 1000th vanillin essence, which increases the flavor type of the hawthorn product and enriches the taste of the hawthorn product.

[0025] The hawthorn product is added with one or more of cocoa powder, coffee, honey, mint cooling agent and chrysanthemum powder, so as to increase the nutritional content of the hawthorn product and enrich the taste of the hawthorn product.

[0026] The preparation method of above-mentioned hawthorn product, comprises the following steps:

[0027] 1. Select fresh hawthorn, remove pests and diseases, and select until it is clean and free of impurities.

[0028] 2. Put the selected fresh hawthorn into the pot and cook for 10-15 minutes at 100 degree...

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PUM

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Abstract

The invention discloses a hawthorn product and a preparation method thereof. The hawthorn product comprises the following components in percentage by weight: 25 percent of xylitol, 45 percent of hawthorn and 30 percent of maltose, wherein 0.1 percent of preservative, 0.1 percent of food color, 0.1 percent of hawthorn essence and 0.1 percent of pandan paste are added into the hawthorn product; and one or more of cocoa powder, coffee, honey, a mint freshener and chrysanthemum powder are added into the hawthorn product. In the hawthorn product, sucrose is replaced by the xylitol, so the proportion of food sugar in the hawthorn product is greatly reduced, the problem of over-high sugar content in the conventional hawthorn product is solved, and an environmentally-friendly healthy food which can be safely eaten is provided for people.

Description

technical field [0001] The present invention relates to a fruit product and its preparation method, in particular to a hawthorn product and its preparation method. Background technique [0002] The traditional hawthorn product is made from the original hawthorn fruit after cleaning, removing the core, decocting and beating, adding white sugar and various additives, stirring, making slices, drying and cutting. The original hawthorn fruit is rich in vitamins and a variety of rare elements. In addition to its traditional functions of appetizing and invigorating the spleen, it has newly discovered health functions such as anti-aging, softening blood vessels, and lowering blood pressure. It is a healthy delicacy with a history of thousands of years. At present, the national sales volume is 300,000 to 400,000 tons, and the market prospect is very broad. However, due to the sugar content of traditional hawthorn products exceeding 80%, some consumers cannot eat it: one is diabetics...

Claims

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Application Information

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IPC IPC(8): A23G3/38A23G3/48
Inventor 宋玉奇
Owner 宋玉奇
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