Rosa roxbunghii fermented dried fruit

Abstract

The present invention relates to a rosa roxbunghii fermented dried fruit which consists of the following raw materials by weight percent: fresh rosa roxbunghii fruits 80%-85%, sorbitol 6-8%, lotus leaf powder 2-4%, mulberry leaf powder 2-4%, wheat seedling powder 2-4%, and cassia seed powder 2-4% with a sum of each component to 100%. The processing process of the produced rosa roxbunghii fermented dried fruits are as follows: preparing and selecting raw materials, removing off thorns, slicing, de-seeding, mechanically rinsing, draining, sterilizing, deactivating enzymes, blending materials, fermenting, placing on plates, low-temperature aircurrent drying and ultraviolet disinfecting, inspecting quality, packaging, and storing in a warehouse. The processing process uses natural fermentation penetration technology, and enables the nutrients in a variety of ingredients to be well integrated to play a synergistic effect. The sun-drying process is discarded, so that the products are free from pollutions of mosquitoes, flies and dust. The hermetic low-temperature aircurrent drying and ultraviolet disinfecting technology is used to make the products safer and healthier.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to fermented dried roxburghii. Background technique [0002] Rosa roxburghii belongs to the fruit of the Rosaceae plant silk reeling flower, which is a nutritious and precious fruit for nourishing and fitness. The content of Vc, Vp and SOD in Rosa roxburghii is the highest among all fruits in the world, so it is called "three kings fruit". Dried roxburghii is a unique snack food with high nutritional value and is deeply loved by people. The traditional ingredients of dried roxburghii are to add sucrose, salt, and preservatives such as sodium metabisulfite, potassium sorbate, and sodium benzoate. The processing process is: material selection→segmentation→rinsing→sugaring→drying→packing→finished product . In the process of sugaring and drying, the original vitamins, nutrients and flavor of Rosa roxburghii fruit are lost a lot, which greatly affects the quality and nutrition of Rosa r...

AI Technical Summary

Problems solved by technology

In the process of sugaring and drying, the original vitamins, nutrients and flavor of Rosa roxburghii fruit are lost a lot, which greatly affects the quality and nutrition of Rosa roxburghii fruit; it is also vulnerable to mosquitoes, flies and dust during the drying process. Pollution

Can not meet people's consumption demand for original ecological healthy food