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Persimmon syrup and preparation method thereof

A persimmon and syrup technology, applied in the field of persimmon syrup and its preparation, can solve the problems of lack of minerals and unutilized nutrients, and achieve the effects of easy digestion, rich taste, and reduced tannic acid content

Inactive Publication Date: 2013-10-23
黄馨莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh persimmons are crisp and sweet, and are very popular among the public. However, because fresh persimmons contain a lot of tannins (tannins), they not only have an astringent taste when eaten, but also the tannins in persimmons can interact with calcium in food. Minerals such as zinc, magnesium, and iron form compounds that cannot be absorbed by the human body, making these nutrients unusable. Therefore, eating more persimmons can easily lead to a lack of these minerals. Persimmons contain more pectin and tannic acid. It can chemically react with gastric acid to form insoluble gel blocks, thus forming gastric stones, so it is not advisable to eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The persimmon syrup comprises the following components in parts by weight: 200 parts of persimmons, 50 parts of tortoise jelly, 1 part of white sugar and 300 parts of water.

[0023] Above-mentioned persimmon syrup is prepared by the following method:

[0024] 1) Pick 6 ripe and good-quality persimmons, drip 3 drops of white wine with an alcohol content of 55 degrees on the root of each persimmon, and seal it in a plastic bag for 1 day to remove the astringency of the persimmons.

[0025] 2) Wash the persimmons, refrigerate them at -5°C for 5 hours, then take out 50 parts of persimmons, squeeze persimmon juice, and mix it into 300 parts of water for later use; peel 150 parts of persimmons, cut off the seed part, and slice spare.

[0026] 3) Put 1 part of white granulated sugar, the spare persimmon juice and persimmon slices in step 2) into a steamer, and steam for 5 minutes at 80°C.

[0027] 4) Add 50 parts of Guiling jelly to the boiled and cooled persimmon syrup, th...

Embodiment 2

[0029] The persimmon syrup comprises the following components in parts by weight: 300 parts of persimmons, 75 parts of tortoise jelly, 2 parts of white sugar and 350 parts of water.

[0030] Above-mentioned persimmon syrup is prepared by the following method:

[0031] 1) Pick 7 ripe, good-quality persimmons, put 2 drops of white wine with an alcohol content of 55 degrees on the root of each persimmon, and seal it in a plastic bag for 3 days to remove the astringency of the persimmon.

[0032] 2) Wash the persimmons, refrigerate them at -8°C for 6 hours, then take out 70 parts of persimmons, extract persimmon juice, and mix them into 350 parts of water for later use; peel 230 parts of persimmons, cut off the seeds, and slice spare.

[0033] 3) Put 2 parts of white sugar, the reserved persimmon juice and persimmon slices in step 2) into a steamer, and steam for 7 minutes at 85°C.

[0034] 4) Add 75 parts of Guiling jelly to the boiled and cooled persimmon syrup, then freeze an...

Embodiment 3

[0036] The persimmon syrup comprises the following components in parts by weight: 400 parts of persimmons, 100 parts of tortoise jelly, 3 parts of white sugar and 400 parts of water.

[0037] Above-mentioned persimmon syrup is prepared by the following method:

[0038] 1) Pick 8 ripe and good-quality persimmons, put 1 drop of white wine with an alcohol content of 55 degrees on the root of each persimmon, and seal it in a plastic bag for 4 days to remove the astringency of the persimmons.

[0039] 2) Wash the persimmons, refrigerate them at -10°C for 7 hours, then take out 80 parts of persimmons, extract persimmon juice, and mix them into 400 parts of water for later use; peel 320 parts of persimmons, cut off the seeds, and slice them spare.

[0040] 3) Put 3 parts of white sugar, the spare persimmon juice and persimmon slices in step 2) into a steamer, and steam for 8 minutes at 90°C.

[0041] 4) Add 100 parts of Guiling jelly to the boiled and cooled persimmon syrup, then f...

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Abstract

The invention discloses persimmon syrup and a preparation method thereof. The persimmon syrup comprises 200-400 weight parts of persimmon, 50-100 weight parts of tortoise herb jelly, 1-3 weight parts of white granulated sugar and 300-400 weight parts of water. The persimmon syrup is free of astringent taste and is steamed. In the case of keeping nutrition components of the persimmon, the content of tannic acid in the persimmon is reduced greatly, and therefore the persimmon can be easily digested.

Description

technical field [0001] The invention relates to the technical field of fruit beverage preparation, in particular to persimmon syrup and a preparation method thereof. Background technique [0002] Persimmon has high nutritional value and is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, and zinc. Compared with apples, apples have higher zinc and copper content In addition to persimmon, other ingredients are dominated by persimmon. Fresh persimmons are crisp and sweet, and are very popular among the public. However, because fresh persimmons contain a lot of tannins (tannins), they not only have an astringent taste when eaten, but also the tannins in persimmons can interact with calcium in food. Minerals such as zinc, magnesium, and iron form compounds that cannot be absorbed by the human body, making these nutrients unusable. Therefore, eating more persimmons can easily lead to a lack of these minerals. Persimm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/09A23L29/30
Inventor 黄馨莹
Owner 黄馨莹
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