Peppermint-cucumis melo preserved fruit and processing method thereof

A processing method and mint-flavored technology, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of high sugar, high calorie, and low protein in preserved fruit, and achieve low sugar content, rich nutrition, and vitamin C value high effect

Inactive Publication Date: 2015-09-30
曾剑妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to: address the above-mentioned problems, provide a mint cantaloupe preserved fruit and its processing method, solve the problems of high sugar, high salt, high calorie, and low protein in traditional preserved fruit, and produce preserved fruit with less sugar content and less sweetness. Moderate, high nutritional value, strong original fruit aroma, good quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Formula: the mint cantaloupe preserved fruit is composed of the following raw materials in proportion by weight: 80 parts of cantaloupe, 12 parts of mint, 5 parts of chicken bone grass, 5 parts of mulberry leaves, and 50 parts of starch syrup. The starch syrup contains glucose, maltose, honey and water, wherein the weight ratio of glucose, maltose and honey is 25:15:10.

[0024] Processing method of mint cantaloupes:

[0025] 1) Pretreatment: Select the muskmelons that are milky white or waxy yellow in color, consistent in size, free from diseases and insect pests, and half-ripe, washed, peeled and cut into pieces, and then use a glare machine to pierce the flesh evenly, and then put the pierced flesh into the steamer Steam for 15 minutes;

[0026] 2) Hardening and color protection treatment: soak the obtained product in the previous step for 4 hours in 0.3% δ-gluconolactone for hardening treatment, and then soak in 0.3% citric acid and 1.0% NaCl mixture for 40 minutes...

Embodiment 2

[0032] A mint cantaloupe preserved fruit is composed of the following raw materials in proportion by weight: 100 parts of cantaloupe, 10 parts of mint, 8 parts of chicken bone grass, 8 parts of mulberry leaves and 60 parts of starch syrup. The starch syrup contains glucose, maltose, honey and water, wherein the weight ratio of glucose, maltose and honey is 25:10:20.

[0033] Processing method of mint cantaloupes:

[0034] 1) Pretreatment: Select the muskmelons that are milky white or waxy yellow in color, consistent in size, free from diseases and insect pests, and half-ripe, washed, peeled and cut into pieces, and then use a glare machine to pierce the flesh evenly, and then put the pierced flesh into the steamer Steam for 10 minutes;

[0035] 2) Hardening and color protection treatment: soak the obtained product in the previous step for 4 hours in 0.3% δ-gluconolactone for hardening treatment, and then soak in 0.2% citric acid and 1.5% NaCl mixture for 60 minutes for color ...

Embodiment 3

[0041] A mint cantaloupe preserved fruit is composed of the following raw materials in proportion by weight: 50 parts of cantaloupe, 25 parts of mint, 8 parts of chicken bone grass, 8 parts of mulberry leaves and 40 parts of starch syrup. The starch syrup contains glucose, maltose, honey and water, wherein the weight ratio of glucose, maltose and honey is 20:10:10.

[0042] Processing method of mint cantaloupes:

[0043]1) Pretreatment: Select the muskmelons that are milky white or waxy yellow in color, consistent in size, free from diseases and insect pests, and half-ripe, washed, peeled and cut into pieces, and then use a glare machine to pierce the flesh evenly, and then put the pierced flesh into the steamer Steam for 10 minutes;

[0044] 2) Hardening and color protection treatment: soak the obtained product in the previous step for 3 times in 0.3% δ-gluconolactone for hardening treatment, and then soak in 0.2% citric acid and 1% NaCl mixture for 60 minutes for color prot...

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Abstract

The present invention discloses a peppermint-cucumis melo preserved fruit and a processing method thereof, and belongs to the field of food processing. The peppermint-cucumis melo preserved fruit comprises the following raw materials by weight: 50-100 parts of cucumis melo, 10-25 parts of peppermint, 3-8 parts of Abrus cantoniensis, 3-8 parts of mulberry leaf, and 40-60 parts of starch syrup. According to the present invention, the problems of high sugar, high salt, high calorie and low protein of the conventional preserved fruit are solved, and the produced preserved fruit has characteristics of low sugar content, moderate sweetness, high nutritional value, rich fruit aroma, and good quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to preserved mint and muskmelon fruit and a processing method thereof. Background technique [0002] Preserved fruit is one of the traditional flavor foods. It is well-known in the capital, well-known throughout the country, and sold abroad. my country has a history of more than 1,000 years of making preserved fruits and candied fruit, and the ones in Beijing are the most famous. In the ancient books of our country, there are many records about pickling fruits with honey. These records all boil and concentrate the fresh fruit in honey to remove a lot of water for long-term preservation, so it is called "honey decoction", and later gradually evolved into "candied fruit". It can be seen that preserved fruit is a food with high nutritional value, and the market potential of preserved fruit is great, and it is deeply loved by people. Later, granulated sugar was gradually used instead o...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42A23G3/34
Inventor 曾剑妮
Owner 曾剑妮
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