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Method for processing calcium fruit preserves

A processing method and technology of calcium fruit, applied in the confectionary industry, confectionery, food science, etc., to achieve the effects of calcium supplementation, delicious taste and unique flavor

Inactive Publication Date: 2015-06-24
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Calcium fruit is rich in nutritional value, colorful and bright, and is mostly processed into food or beverages such as beverages, fruit wine, cakes, etc. However, there are no related products on the market for candied fruit made of calcium fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: a kind of processing method of calcium fruit preserves, its processing method adopts the following steps:

[0014] A. Raw material preparation: after cleaning the mature and pest-free calcium fruit, cut it into 1cm thick calcium fruit slices, and the thickness of the slices should be basically the same;

[0015] B. Color protection treatment: Put the calcium fruit slices into the ascorbic acid solution with a concentration of 0.06%, soak for 6 hours, rinse with clean water after soaking, drain the water, and use the color protection treatment to stabilize the color of the candied fruit;

[0016] C. Preservation of crispness and hardening: put the calcium fruit slices after the color protection treatment into boiling water for 1 minute, cool the calcium fruit slices rapidly after blanching, and then soak the calcium fruit slices in 0.1% calcium carbonate solution for 5 hours Carry out hardening treatment to improve the mouthfeel of the finished candied frui...

Embodiment 2

[0021] Embodiment 2: a kind of processing method of calcium fruit preserves, its processing method adopts the following steps:

[0022] A. Preparation: Select ripe, pest-free calcium fruit, roselle fruit, and ginseng fruit after cleaning, cut into 1.2cm thick calcium fruit slices, roselle fruit slices, ginseng fruit slices, take 7kg calcium fruit slices, 2kg roselle fruit slices 1. Mix the ginseng fruit slices of 1kg evenly to make mixed fruit slices, and the slices should be basically the same in thickness;

[0023] B. Color protection treatment: Put the mixed fruit slices into a citric acid solution with a concentration of 0.08%, soak for 5 hours, rinse with water after soaking, drain the water, and use color protection treatment to stabilize the color of the candied fruit;

[0024] C. Preservation of crispness and hardening: put the mixed fruit slices after the color protection treatment into boiling water for 1.5 minutes, cool the mixed fruit slices rapidly after blanching...

Embodiment 3

[0029] Embodiment 3: a kind of processing method of calcium fruit preserves, its processing method adopts the following steps:

[0030] A. Material preparation: After cleaning the mature and pest-free Caucasia, figs, and Jiabao fruits, cut them into 1.5cm-thick Cacao slices, figs, and Jiabao fruit slices, and take 8kg of Cacao slices and 1kg of figs slices and 1kg Jiabao fruit slices are mixed evenly to make mixed fruit slices, and the slices should be basically the same in thickness;

[0031] B. Color protection treatment: Put the mixed fruit slices into the ascorbic acid solution with a concentration of 0.1%, soak for 4 hours, rinse with clean water after soaking, drain the water, and use the color protection treatment to stabilize the color of the candied fruit;

[0032] C. Preservation of crispness and hardening: put the mixed fruit slices after the color protection treatment into boiling water for 2 minutes, cool the mixed fruit slices rapidly after blanching, and then so...

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PUM

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Abstract

The invention discloses a method for processing calcium fruit preserves. The method comprises the steps of by taking the calcium fruit as the raw material, preparing materials, protecting color, keeping brittleness, hardening, pre-boiling, performing vacuum syruping, drying, packaging and detecting. The calcium fruit is pre-boiled by saline water, part of water is removed, the tissue is compact, the permeability of the cell is changed and the sugar permeates into the calcium fruit preserves; by adopting the brittleness-keeping, hardening and color protecting process, the preserves are unique in flavor, delicious in taste and stable in color; the sugar furthest enter the calcium fruit chip through the vacuum syruping, so that the mouth feel of the preserves is improved and the preserves have the functions of moistening skin and beautifying, supplementing calcium and reinforcing human body immunity.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a method for processing calcium fruit preserves. Background technique [0002] Calcium fruit, because of its extremely high calcium content, is also known as the "star of calcium supplementation". Calcium fruit is rich in protein, mineral elements, vitamins and amino acids. The content of calcium and iron per hectogram of fresh fruit reaches 80 mg and 1.5 mg respectively, and the fruit contains 17 kinds of amino acids, the total amount is as high as 338.3-451.7mg / 100g, especially the content of vitamin C, B2 and E, potassium, phosphorus, iron and zinc The contents of selenium, selenium and lysine are all higher than existing common fruits. Calcium fruit is rich in nutritional value, colorful and bright, and is mostly processed into food or drinks such as beverages, fruit wine, cakes, etc. However, there are no related products on the market for candied fruit made of calcium ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48
Inventor 彭常安卢欢欢
Owner 彭常安
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