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Preparation method for sweet-water roselle can

A production method and technology of roselle, applied in the fields of preserving fruits/vegetables with sugar, food preparation, food science, etc., can solve the problems that roselle is not easy to store, and achieve the goal of promoting children's development, increasing calcium absorption, and tender and brittle tissues Effect

Inactive Publication Date: 2015-02-04
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 present invention is to solve the problem that roselle is not easy to store, and to provide a method for making canned roselle in syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of canned roselle in sugar water, the specific operation steps are:

[0016] A. Raw material selection: select fruit with a transverse diameter of 1-2 cm, fresh and plump, no pests, no rot, and no damage as raw materials;

[0017] B. Raw material processing: graded according to the size, color and maturity of roselle, and then cleaned with water, prepared a 2% sodium hydroxide solution and heated to 100°C, poured the washed roselle, soaked for 2-3 Minutes to scald the skin, remove it and peel it quickly; use a peeling machine to peel it, and rinse it repeatedly with running water to remove the residual lye. After peeling, use 3% malic acid to protect the color of the roselle stalk, peel off the residual skin;

[0018] D. Pre-cooking: Pour the fruit into boiling water and cook for 10-15 minutes, add an appropriate amount of rock sugar to make it soft and not rotten;

[0019] E. Canning: Can the roselle according to the size and color, first prepare...

Embodiment 2

[0023] A preparation method of canned roselle in sugar water, the specific operation steps are:

[0024] A. Raw material selection: choose fruits with a transverse diameter of 1-3 cm, fresh and full, no pests, no rot, and no damage as raw materials; peel off the shell and core of the litchi, take the pulp, and cut the pulp into small pieces soaked in 0.2% vitamin C aqueous solution for subsequent use;

[0025] B. Raw material processing: graded according to the size, color and maturity of roselle, and then cleaned with clean water;

[0026] D. Pre-cooking: Pour the fruit into boiling water and cook for 7-8 minutes to make it soft and not rotten;

[0027] E. Canning: Can the roselle according to the size and color, first prepare 35% sugar water with boiling water, add lychee pulp, and then add 0.06% vitamin C to protect the color and freshness. The canned sugar water should be submerged Fruit pulp, otherwise the pulp exposed to the liquid surface will easily change color, 310...

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Abstract

The invention discloses a preparation method for a sweet-water roselle can, and belongs to the field of foodstuff processing. The preparation method is characterized by employing a processing technological process of raw material selection, raw material processing, pre-boiling, can loading, air exhausting and sealing, sterilization, cooling and obtaining of the finished product. The beneficial effects comprise that the product is moderate in hardness of pulp, tender and crisp in tissue, abundant in syrup, and sweet, sour and tasty, has the unique flavor of roselle, has the sweet juice like honey, and is an extremely good product for cooling, refreshing and quenching thirsty; and the product is unique in delicate fragrance, contains abundant amino acids, organic acids, vitamin C and other nutrients, is beneficial for regulating and balancing blood fat, promoting calcium absorption, promoting child growth and promoting digestion, also has the efficacy of clearing away summer heat, activating blood and tonifying blood, and keeping young and maintaining beauty, and is nutritive healthy green foodstuff.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making canned roselle in syrup. 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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23L29/30A23L33/10
CPCA23L33/15A23B7/08A23L19/03A23V2002/00A23V2250/708
Inventor 王林林
Owner 王林林
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