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Preparation method of candied roselle

A production method and technology of roselle are applied in the directions of food preparation, function of food ingredients, food preservation, etc., can solve problems such as difficult storage of roselle, and achieve the effects of promoting development, enhancing calcium absorption, regulating and balancing blood lipids

Inactive Publication Date: 2015-01-28
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the invention is to solve the problem that roselle is not easy to store, and to provide a method for making honey-soaked roselle

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of honey stained roselle, concrete operation steps are:

[0015] (1) Material selection and rinsing: use fresh roselle as the raw material without pests and impurities, and put it into the color protection solution for color protection after rinsing;

[0016] (2) Blanch to keep crisp: pour the rinsed and color-protected roselle into the blanching solution added with 0.02% sodium pyrosulfite and boil for 8 minutes; remove it in time after cooking, and then immerse in 0.15% calcium chloride solution Cool and harden in the middle, after 65 minutes of hardening treatment, remove and rinse, and drain the water for later use;

[0017] (3) Cold soaking sugar solution: Soak the drained roselle in 25% cold sugar solution for 12 hours, so that the sugar content will initially enter the roselle; then prepare 55% maltose solution, boil it, pour it into the soaking supercooled For the roselle in sugar liquid, after boiling on high heat, boil it on slow ...

Embodiment 2

[0021] A kind of preparation method of honey stained roselle, concrete operation steps are:

[0022] (1) Material selection and rinsing: use fresh roselle as the raw material without pests and impurities, and put it into the color protection solution for color protection after rinsing;

[0023] (2) Blanch to keep crisp: Pour the rinsed and color-protected roselle into the blanching solution with 0.006% sodium metabisulfite and blanch for 12 minutes; remove it in time after cooking, and then immerse in 0.18% calcium chloride solution Cool and harden in the middle, after 70 minutes of hardening treatment, remove and rinse, drain and set aside;

[0024] (3) Cold soaking sugar solution: soak the drained roselle in 45% cold sugar solution for 10 hours, so that the sugar can initially enter the roselle; then prepare 65% glucose solution, boil it, pour it into the soaked supercooled For the roselle in sugar solution, boil it over high heat and then boil it over slow fire for 35 minu...

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PUM

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Abstract

The invention discloses a preparation method of candied roselle, and belongs to the field of food processing. The preparation method is characterized in that a processing technological process comprises steps of selecting materials, rinsing and protecting color, hot-blanching and protecting crisp, cold-blanching in sugar liquid, coating treatment, drying and packaging, and obtaining a finished product sequentially. The preparation method has the beneficial benefits that the product is tender and crisp in tissue and full of sugar juice, and the product tastes sour and sweet and reserves delicious flavor of roselle; the product is intense in fruit flavor, unique in fragrance, rich in amino acid, organic acid, vitamin C, etc. and beneficial for regulating and balancing blood fat, enhancing calcium absorption, promoting development of children and promoting digestion; and the product has effects of clearing summer-heat, promoting blood circulation and replenishing blood, and beautifying, being nutrient and healthy green food.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of candied roselle. Background technique [0002] Roselle is an annual natural food raw material medicinal herb of the genus Hibiscus Malvaceae, also known as: Hill Eggplant, which has the duality of food and medicine. Roselle is sour in taste and cold in nature, which is beneficial to regulate and balance blood lipids, enhance calcium absorption, promote children's development, and promote digestion. It has the effects of clearing heat and relieving heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. It also has the functions of invigorating blood and nourishing blood, and nourishing and beautifying the skin. Modern studies have shown that roselle contains protocatechuic acid, isoflavones, rich amino acids, vitamins and other chemical components, which can reduce cholesterol and triglycerides, inhibit the ...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L3/3562A23G3/48
CPCA23L3/3562A23V2002/00A23V2200/306A23V2200/30Y02A40/90
Inventor 王林林
Owner 王林林
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