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Processing technology of preserved hawthorn

A technology of preserved hawthorn fruit and processing technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of not easy to eat more and high acid content, and achieve the effects of complete preserved fruit, low sugar content and full fruit shape

Inactive Publication Date: 2014-04-16
李翠花
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hawthorn is rich in nutrition, contains a lot of Vc and organic acids, and has high health care functions, but its acid content is high, so it is not easy to eat more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of processing technology of preserved hawthorn fruit is realized through the following steps:

[0021] (1) Selection of raw materials: select 800 pieces of fresh hawthorn with neat fruit shape, bright color, diameter of more than 2cm, and dense tissue, remove pests, dry scars, and damaged fruit after pickling, clean and remove the core, and then rinse , drain the water, and make fruit embryos;

[0022] (2) Fruit embryo blanching: Put the fruit embryo into boiling water and blanch for 1 minute;

[0023] (3) Filling: Make agar into a solution with a concentration of 0.5%, then put hawthorn fruit embryos into the filling solution and boil for 5 minutes, then soak for 0.5h to fill;

[0024] (4) Vacuum sugar osmosis: Put the filled hawthorn fruit embryo and the sugar solution with a concentration of 50% and a temperature of 25°C into the vacuum sugar osmosis pot for evacuation until the vacuum degree is 0.05Mpa and keep it for 12 minutes, then put the sugar solution ...

Embodiment 2

[0032] A kind of processing technology of preserved hawthorn fruit is realized through the following steps:

[0033] (1) Selection of raw materials: select 100 parts of fresh hawthorns with neat fruit shape, bright color, diameter of more than 2cm, and dense tissue, remove pests, dry scars and defective fruits with pickling damage, clean and remove the core, and then rinse , drain the water, and make fruit embryos;

[0034] (2) Fruit embryo blanching: Put the fruit embryo into boiling water and blanch for 2 minutes;

[0035] (3) Filling: Make agar into a solution with a concentration of 0.5%, then put hawthorn fruit embryos into the filling solution and boil for 5 minutes, then soak for 0.5h to fill;

[0036] (4) Vacuum sugar osmosis: Put the filled hawthorn fruit embryo and the sugar solution with a concentration of 50% and a temperature of 25 ℃ into the vacuum sugar osmosis pot for evacuation, and keep it for 15 minutes after reaching a vacuum of 0.06Mpa, and then put the s...

Embodiment 3

[0044] A kind of processing technology of preserved hawthorn fruit is realized through the following steps:

[0045] (1) Selection of raw materials: select 1,200 pieces of fresh hawthorn with neat fruit shape, bright color, diameter of more than 2cm, and dense tissue, remove pests, dry scars, and damaged fruit after pickling, clean and remove the core, and then rinse , drain the water, and make fruit embryos;

[0046] (2) Fruit embryo blanching: Put the fruit embryo into boiling water and blanch for 2 minutes;

[0047] (3) Filling: Make agar into a solution with a concentration of 0.5%, then put hawthorn fruit embryos into the filling solution and boil for 5 minutes, then soak for 0.5h to fill;

[0048] (4) Vacuum sugar osmosis: Put the filled hawthorn fruit embryo and the sugar solution with a concentration of 50% and a temperature of 25 ℃ into the vacuum sugar osmosis pot for evacuation, and keep it for 15 minutes after reaching a vacuum of 0.06Mpa, and then put the sugar s...

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Abstract

The invention discloses a processing technology of preserved hawthorn. The technology comprises the following technological steps: selecting raw materials; preparing into semi-finished fruits; heating the semi-finished fruits; filling, carrying out vacuum sugar infusion; dipping, baking, wrapping and packaging. The processing technology has the characteristics that the processed product is bright red or carmine, full in fruit, glossy, complete in preserved fruit, sour, sweet and delicious, and moderate in softness and tenacity, and has the flavor and fragrance of original hawthorn fruit. By adopting a filling technology and a vacuum sugar infusion technology, the processed product can achieve the standards that the preserved hawthorn is plentiful and full. Storage of the product processed by the technology adopts an anticorrosion wrapping film and a comprehensive anti-corrosion preservation technology meeting vacuum package of a food bag, and the guarantee period can be up to over half a year, and exceeds that of the prior art. The product processed by the technology is lower in sugar content, and better accords with the health requirements of people compared with a product processed by the traditional technology.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing technology of preserved hawthorn fruit. Background technique [0002] Hawthorn has important medicinal value. Since ancient times, it has become a good medicine for invigorating the spleen and appetizing, eliminating stagnation, promoting blood circulation and reducing phlegm. Hawthorn contains carbohydrates, protein, fat, vitamin C, carotene, starch, malic acid, citric acid, calcium and iron, etc. It has the effects of lowering blood fat, blood pressure, strengthening the heart and anti-arrhythmia. Vitexin, a flavonoid compound in hawthorn, is a drug with strong anticancer effect. Hawthorn fruit is used as medicine, mild in nature, sweet and sour in taste, enters the spleen, stomach, and liver meridians, and has the functions of promoting digestion and invigorating the stomach, promoting blood circulation and removing stasis, restraining dysentery. It ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/48
Inventor 李翠花
Owner 李翠花
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