Canned lychee with special flavor

A technology of canned lychee and flavor, which is applied in food preservation, fruit and vegetable preservation, food science, etc., to achieve the effect of reducing the amount of addition, high sweetness, and reasonable amount of addition

Inactive Publication Date: 2014-08-13
李柳强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the existing problems at present, the main technical problem to be solved by the present invention is to provide a canned lychee with a special flavor, which can solve the problem of short shelf life of lychee, and can also overcome the problem of getting angry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A canned lychee with a special flavor, the weight ratio of the solid to the soup is 1:1, the juice extracted from honeysuckle and chrysanthemum is added to the soup, and the juice squeezed from the lychee is also included; the ingredients of the soup include: 10 parts of sugarcane juice, 1 part of table salt, 3 parts of ascorbic acid, 2 parts of citric acid, 8 parts of calcium chloride, 0.8 part of sodium carboxymethyl cellulose.

[0015] The juice extracted from the above-mentioned honeysuckle and chrysanthemum accounts for 6% of the weight of the canned soup, and the juice squeezed out of the litchi accounts for 12% of the weight of the canned soup.

[0016] The ratio of honeysuckle and chrysanthemum juice mentioned above is 1:1.

Embodiment 2

[0018] A canned lychee with a special flavor, the weight ratio of the solid to the soup is 1:1, the juice extracted from honeysuckle and chrysanthemum is added to the soup, and the juice squeezed from the lychee is also included; the ingredients of the soup include: 10 parts of sugarcane juice, 2 parts of table salt, 4 parts of ascorbic acid, 3 parts of citric acid, 6 parts of calcium chloride, 0.5 parts of sodium carboxymethyl cellulose.

[0019] The juice extracted from the above-mentioned honeysuckle and chrysanthemum accounts for 8% of the weight of the canned soup, and the juice squeezed out of the litchi accounts for 10% of the weight of the canned soup.

[0020] The ratio of honeysuckle and chrysanthemum juice mentioned above is 2:1.

Embodiment 3

[0022] A kind of canned lychee with a special flavor, the weight ratio of solid and soup is 3:2, the juice extracted from honeysuckle and chrysanthemum is added to the soup, and the juice squeezed out from lychees is also included; the ingredients of the soup include: 15 parts of sugarcane juice, 3 parts of salt, 3 parts of ascorbic acid, 5 parts of citric acid, 5 parts of calcium chloride, 0.3 parts of sodium carboxymethyl cellulose.

[0023] The juice extracted from the above-mentioned honeysuckle and chrysanthemum accounts for 10% of the weight of the canned soup, and the juice squeezed out of the litchi accounts for 8% of the weight of the canned soup.

[0024] The ratio of honeysuckle and chrysanthemum juice mentioned above is 3:1.

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PUM

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Abstract

The invention discloses canned lychee with special flavor. Solid and a juice are in the weight ratio of 2-3:2. Honeysuckle and chrysanthemum extract juices and juice squeezed out of lychee are added in the juice; the juice includes 10-15 parts of sugar cane juice, 1-3 parts of salt, 3-5 parts of ascorbic acid, 2-5 parts of citric acid, 5-8 parts of calcium chloride and 0.3-0.8 part of sodium carboxymethyl cellulose. After repeated experiments, a reasonable addition amount of honeysuckle and chrysanthemum are added in the canned lychee to realize delicious taste as well as the effects of clearing heat and detoxifying, and can effectively reduce the inner heat caused by lychee.

Description

technical field [0001] The invention relates to a can, in particular to a can of lychees. Background technique [0002] Litchi is native to my country. The fruit is beautiful in appearance, bright red in color, juicy in texture, rich in nutrition, sweet and delicious. It is one of the famous specialty fruits in the south and has been popular among consumers for a long time. However, the tissue structure of litchi is tender, the harvest season is in midsummer, and the physiological activities after harvest are vigorous, so it is not resistant to storage. After harvesting, under normal temperature and natural state, the peel will turn brown within 1 to 2 days, the flesh will deteriorate, and will rot soon, losing color, aroma and taste. It is one of the most difficult fruits to preserve. Therefore, it is said that the color changes in one day, the fragrance changes in two days, the taste changes in three days, and the color and fragrance are gone after four or five days. In a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 李柳强
Owner 李柳强
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