Preserved fruit of Rosa roxburghii Tratt fruits and preparation method of preserved fruit

A prickly pear fruit and candied fruit technology, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of nutrient damage, difficult to promote, bad taste and taste, and achieves anti-aging, scientific and reasonable preparation technology, The effect of improving human immunity

Inactive Publication Date: 2012-05-23
陈新明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The edible value of Rosa roxburghii is very high. At present, people generally adopt the method of soaking in honey to make it into candied fruit, but its mouthfeel and taste are not good, and the nutrition is destroyed; it is difficult to be promoted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: The raw material composition of prickly pear preserves: 100 parts of prickly pears, 20 parts of xylitol and 0.003 parts of cyclamate.

[0015] The preparation method of prickly pear candied fruit: the selected prickly pear fruit is washed clean, cut into slices, and the fruit slices are immersed in the color protection solution (the weight concentration prepared by edible citric acid, calcium chloride and sodium chloride is respectively 0.3 %, 0.2%, 0.5% mixed solution), the total amount of color-protecting liquid is 2 times of the amount of Rosa roxburghii, soaked for 3 hours, take out the color-protecting liquid, wash it off with water, put it into boiling water and boil for 4 minutes, take it out with Rinse in cold water, drain the water, soak in the sugar solution prepared by 10 parts of xylitol, 0.003 parts of cyclamate and 130 parts of water for 8 hours, then add xylitol to the sugar solution, heat it up and boil it with slow fire 35 minutes; repeat ...

Embodiment 2

[0016] Embodiment 2: The composition of raw materials of roxburghii candied fruit: 100 parts of roxburghii, 22 parts of xylitol and 0.001 part of cyclamate.

[0017] The preparation method of prickly pear candied fruit: wash the selected prickly pear fruit, cut into slices, and immerse it in the color protection solution (a mixed solution containing 0.3% edible citric acid, 0.2% calcium chloride and 0.5% sodium chloride) ), the total amount of the color protection solution is twice the amount of Rosa roxburghii fruit. After soaking for 5 hours, take out the color protection solution with water, put it in boiling water and boil for 7 minutes, then take it out and rinse it with cold water, drain the water, and submerge it in the Soak in the sugar solution prepared by 15 parts of xylitol, 0.001 part of cyclamate and 150 parts of water for 12 hours. Concentrate until it drops into water to form beads, take out the fruit strips and drain the sugar solution, then cool, dry, and pack...

Embodiment 3

[0018] Embodiment 3: the raw material composition of roxburghii candied fruit: 90 parts of roxburghii, 15 parts of sucrose and 0.002 part of sweetener.

[0019] The preparation method of prickly pear candied fruit: wash the selected prickly pear fruit, cut into cubes, immerse it in color protection solution (containing 0.3% of edible citric acid, 0.2% of calcium chloride and 0.5% of sodium chloride mixed solution ), the total amount of the color protection solution is twice the amount of Rosa roxburghii fruit. After soaking for 4 hours, take out the color protection solution with water, put it in boiling water and boil for 5 minutes, then take it out and rinse it with cold water, drain the water, and submerge it in the Soak in the sugar solution prepared by 10 parts of sucrose, 0.002 parts of sweetener and 130 parts of water for 10 hours, then add sucrose to the sugar solution, heat it up and boil it for 25 minutes; repeat the above steps to concentrate the sugar solution to dr...

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PUM

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Abstract

The invention discloses a preserved fruit of Rosa roxburghii Tratt fruits and a preparation method of the preserved fruit. The preserved fruit is prepared from the following raw materials in parts by weight: 90-100 parts of Rosa roxburghii Tratt fruits and 10-25 parts of sweetener. In the invention, natural Rosa roxburghii Tratt fruits are made into the preserved fruit which has good mouth feel and moderate sweet taste; sugars contained in the Rosa roxburghii Tratt fruits are not easy to absorb by human bodies and the components of the Rosa roxburghii Tratt fruit are natural so that the obtained product has delicate mouth feel and faint scent and a new deep processing product variety of the Rosa roxburghii Tratt fruits is increased; and the designed preparation process is scientific and reasonable and the quality of the product can be assured; materials selected by color protecting liquid which is used in the preparation process are simple and easy to obtain, the preparation process of the color protecting liquid is simple and the color protecting liquid is convenient to prepare; and nutritional components in the Rosa roxburghii Tratt fruits are not damaged.

Description

technical field [0001] The invention relates to a food, in particular to a roxburghii fruit preserve and a preparation method thereof. Background technique [0002] At present, there are many kinds of candied fruit, most of which are high-sweet foods made from pulp as raw materials. Rosa roxburghii contains a variety of essential amino acids, vitamins, proteins, calcium, potassium, zinc, magnesium, selenium and other minerals and trace elements, especially rosa roxburghii is rich in vitamin C, known as the king of vitamin C; edible Prevent constipation, diarrhea, cool and anneal, clear away heat and detoxify, and can also suppress and fight cancer. The edible value of Rosa roxburghii fruit is very high, and people generally adopt the method for soaking in honey to make it into candied fruit at present, but its mouthfeel and taste are bad, and nutrition is destroyed; It is difficult to be popularized. Contents of the invention [0003] The object of the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 陈新明
Owner 陈新明
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