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Making method of Qinghua pear syrup

A production method, the technology of blue flower pear, applied in the direction of food preparation, application, food science, etc., can solve the problems of industrialization development constraints, small sales volume of fresh fruit of blue flower pear, lack of deep-processed food, etc., achieve good health care effect and improve stability , to avoid the effect of fermentation

Inactive Publication Date: 2013-06-12
LIUZHOU BOLONG FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a preparation method of Qinghua pear paste, which can solve the problems that the sales volume of fresh Qinghua pear fruit is small and the lack of deep-processed food restricts its industrialization development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation method of the blue flower pear extract of the present embodiment comprises the following steps: put 5 kilograms of loquat leaves into 10 kilograms of water and heat to boiling, then decoct with a slow fire for 1 hour, filter out the loquat leaf water for later use; put 5 kilograms of licorice into 10 kilograms of water Heat to boiling, then decoct with slow fire for 1 hour, filter out the licorice water for later use; wash and remove the fresh green pear fruit and Huaishan respectively; Put the blue pear pulp and 90 kg of peeled Huaishan together into a beater for beating, and then use colloidal grinding to make a fine pulp; pour the fine pulp into a pot, add 10 kg of lily powder, and heat at 60°C Steam for 45 minutes at a low temperature; then add spare loquat leaf water, licorice water, 30 kg of passion fruit juice, 30 kg of ginger juice, 20 kg of honey, 30 kg of brown sugar and 30 kg of rock sugar into the pot, and keep at a temperature of 60 °C After...

Embodiment 2

[0031] The preparation method of the blue flower pear extract of the present embodiment comprises the following steps: put 9 kilograms of loquat leaves into 40 kilograms of water and heat to boiling, then decoct with a slow fire for 2 hours, filter out the loquat leaf water for later use; put 8 kilograms of licorice into 35 kilograms of water Heat to boiling, then decoct with slow fire for 2 hours, filter out the licorice water for later use; wash and remove the fresh green pear fruit and Huaishan respectively; Put the blue pear pulp and 50 kg of peeled Huaishan together into a beater for beating, and then use colloidal grinding to make a fine pulp; pour the fine pulp into a pot, add 5 kg of lily powder, and heat at 70°C Steam for 35 minutes at a low temperature; then add spare loquat leaf water, licorice water, 30 kg of passion fruit juice, 28 kg of ginger juice, 10 kg of honey, 30 kg of brown sugar and 10 kg of rock sugar into the pot, and keep at a temperature of 70 °C Afte...

Embodiment 3

[0033] The preparation method of the blue flower pear paste of the present embodiment comprises the following steps: put 10 kilograms of loquat leaves into 50 kilograms of water and heat to boiling, then decoct with slow fire for 3 hours, filter out the loquat leaf water for later use; put 10 kilograms of licorice into 50 kilograms of water Heat to boiling, then decoct with slow fire for 3 hours, filter out the licorice water for later use; wash and remove the fresh green pear fruit and Huaishan respectively; Put the blue pear pulp and 50 kg of peeled Huaishan together into a beater for beating, and then use colloidal grinding to make a fine pulp; pour the fine pulp into a pot, add 5 kg of lily powder, and heat at 80°C Steam for 30 minutes at a low temperature; then add spare loquat leaf water, licorice water, 10 kg of passion fruit juice, 10 kg of ginger juice, 30 kg of honey, 10 kg of brown sugar and 15 kg of rock sugar into the pot, and keep at a temperature of 80 °C After ...

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Abstract

The invention discloses a making method of Qinghua pear syrup, relating to the technical field of food production processing. The making method comprises the following steps of: respectively putting folium eriobotryae and liquorice root into water, heating until boiling, decocting at a temperature of 80-100 DEG C for 1-3 hours, and filtering to obtain folium eriobotryae water and liquorice root water for later use; making Qinghua pears with removed cores, and Chinese yam into thin syrup; adding lily root flour in the thin syrup, and cooking at a temperature of 60-80 DEG C for 30-45 minutes; and adding the eriobotryae water, the liquorice root water, passion fruit juice ginger juice, honey, red sugar and rock candy, keeping at a temperature of 60-80 DEG C and continuously stirring for 10-30 minutes, and then discharging to obtain the Qinghua pear syrup. Compared with the prior art, the making method has the advantages that a new Qinghua pear deep processed product is developed, fresh Qinghua pears are effectively distributed and consumed, and thus the industrialized development of the Qinghua pears is favorably promoted, and the economic income of fruit growers is increased; and the Qinghua pear syrup is high in nutritive value, is pleasant in sweetness and sourness, and thick in flavor, has health care effects of moistening lung to arrest cough, tonifying spleen and qi, and the like, is suitable for people of all ages, and is suitable for daily health maintenance.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a food processing method using pears as the main raw material. Background technique [0002] Pears contain protein, crude fiber, calcium, phosphorus, iron and other minerals and multivitamins. Juicy, sweet and sour, so it is favored by consumers. Qinghua pear is a high-quality variety of pear. Its meat is fine and crisp, white and not browned, with abundant juice, small fruit core, few stone cells, no residue, sweet and delicate taste. It is mainly planted in southern my country. Harvesting in early autumn, due to the high temperature during this period, the harvesting period of the fruit is extremely short, and it is not resistant to storage. Generally, corruption and black hearts will appear in about 5 days at room temperature. Although refrigeration can delay the deterioration of the fruit, However, cold storage has a great impact on the taste, and the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 韦明辉何以道喻忠刚梁志全韦启光韦初举梁丽梅韦红元
Owner LIUZHOU BOLONG FOOD
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