Smallanthus sonchifolius preserved fruit and preparation method thereof

A technology for yacon and preserved fruit is applied in the field of leisure food to achieve the effects of delicate taste, simple and easy-to-obtain materials, and good taste.

Inactive Publication Date: 2011-07-20
沈新荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The medicinal value of yacon is very high, but there is no relevant technical report on making it into preser

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: The raw material composition of preserved yacon: 90 parts of yacon, 20 parts of xylitol, 0.003 part of potassium sorbate, 0.25 part of citric acid and 0.2 part of agar.

[0015] The preparation method of preserved yacon: wash the selected yacon, peel it, cut it into 5-7mm thick fruit strips, immerse the fruit strips in the color protection solution (prepared with edible citric acid, calcium chloride and sodium chloride) The weight concentration is respectively 0.3%, 0.2%, 0.5% in the mixed solution), the total amount of the color protection liquid is 2 times of the amount of yacon, after soaking for 3 hours, take out the color protection liquid and wash it with water, put into boiling water and boil for 4 Minutes later, take it out and rinse it with cold water, drain the water, and soak it in a 40% sugar solution prepared by 15 parts of xylitol, 0.003 part of potassium sorbate, 0.25 part of citric acid and 0.2 part of agar for 8 hours. Add xylitol to the s...

Embodiment 2

[0016] Embodiment 2: The raw material composition of preserved yacon: 100 parts of yacon, 23 parts of xylitol, 0.005 part of potassium sorbate, 0.4 part of citric acid and 0.3 part of agar.

[0017] The preparation method of preserved yacon: wash the selected yacon, peel it, cut it into 5-7mm thick fruit strips, immerse the fruit strips in the color protection solution (containing 0.3% of edible citric acid, 0.2% of calcium chloride and chlorine Sodium chloride 0.5% mixed solution), the total amount of the color protection solution is 2 times the amount of yacon, soaked for 5 hours, take out the water to wash off the color protection solution, put it in boiling water and boil for 7 minutes, take it out and rinse with cold water, put Drain the water, soak in 40% sugar solution prepared by 18 parts of xylitol, 0.005 part of potassium sorbate, 0.4 part of citric acid and 0.3 part of agar, and soak for 12 hours, then add xylitol in the sugar solution, After hot melting, increase t...

Embodiment 3

[0018] Embodiment 3: The raw material composition of preserved yacon: 80 parts of yacon, 12 parts of sucrose, 0.002 part of potassium sorbate, 0.1 part of citric acid and 0.1 part of agar.

[0019] The preparation method of preserved yacon: wash and peel the selected yacon, cut into fruit strips, immerse the fruit strips in a color-protecting solution (containing a mixture of 0.3% edible citric acid, 0.2% calcium chloride and 0.5% sodium chloride) solution), the total amount of the color protection solution is twice the amount of yacon fruit, after soaking for 4 hours, take it out and wash off the color protection solution with water, put it in boiling water and boil for 5 minutes, take it out and rinse it with cold water, drain the water, and submerge it in the Soak 7 parts of sucrose, 0.002 parts of potassium sorbate, 0.1 part of citric acid and 0.1 part of agar in a sugar solution with a concentration of 40% for 10 hours, then add sucrose to the sugar solution, and increase ...

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PUM

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Abstract

The invention discloses a smallanthus sonchifolius preserved fruit and a preparation method thereof. The smallanthus sonchifolius preserved fruit is prepared from the following raw materials in parts by weight: 80-100 parts of smallanthus sonchifolius, 10-25 parts of sweetener, 0.001-0.005 part of preservative, 0.1-0.3 part of stabilizing agent and 0.1-0.4 part of citric acid. According to the invention, the natural smallanthus sonchifolius is prepared into the preserved fruit, the smallanthus sonchifolius preserved fruit is good in mouthfeel and moderate in sweet taste, the sugar in the smallanthus sonchifolius has less possibility of being absorbed by a human body, and the raw materials are natural, so that the obtained product is exquisite and scented in mouthfeel, and a new deep processing product of the smallanthus sonchifolius is additionally provided; and the designed preparation technology is scientific and reasonable, the quality of the product can be guaranteed, the materials selected for preparing a color protecting liquid are simple and easy to obtain, the smallanthus sonchifolius preserved fruit is simple in preparation process and convenient to produce, and the nutrition ingredients in the smallanthus sonchifolius can not be damaged.

Description

technical field [0001] The invention relates to a snack food, in particular to a preserved snow lotus fruit and a preparation method thereof. Background technique [0002] At present, there are many kinds of preserved fruits, most of which are high-sweet foods made from pulp as raw materials. Yacon pulp contains a variety of essential amino acids, vitamins, proteins, calcium, potassium, zinc, magnesium, selenium and other minerals and trace elements, and yacon is rich in fructooligosaccharides, which will not cause blood sugar It can prevent constipation, diarrhea, cool and anneal, clear away heat and detoxify, and can also suppress and fight cancer. The medicinal value of yacon is very high, but there is no relevant technical report on making it into preserved fruit so that it has a good mouthfeel and taste without destroying the fructooligosaccharides contained in it. Contents of the invention [0003] The object of the present invention is to provide a kind of preserv...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 沈新荣
Owner 沈新荣
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