Method for preparing potentilla anserine fruit cake

A production method, the technology of junima fruit, applied in food science, food preservation, application, etc., can solve problems such as difficult preservation, storage in the refrigerator for a few months at most, lack of high value-added junima supplements, etc. , to achieve the effect of improving shelf life, maintaining nutrition and active ingredients, and simple and easy processing methods

Inactive Publication Date: 2016-03-16
QINGHAI UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] For a long time, junima has been sold as a raw material, and there is a serious lack of high-value-added junima supplements. Fresh junima fruit is not easy to preserve, and it can be stored at room temperature for about 10 days; if it is stored in the refrigerator, it can only be stored for a few months at most. Therefore, how to preserve the original shape and color of fresh Bracken, and keep the nutrition and active ingredients of Bracken has become a goal of people's research.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of junima fruit crisp, comprises the following steps,

[0022] Clean the Juema fruit cake and put it in water. In order to ensure that the Juema fruit is evenly cooked, add the amount of water to submerge the Juema fruit. Minutes, then fish out the junima fruit, in order to make the junima fruit better freeze-dried, when the junima fruit is cooled to 20°C, freeze it at minus 70°C for 48 hours, and then freeze the junima fruit The fruit is freeze-dried with a freeze-drying machine, the freeze-drying temperature is minus 45°C, and the freeze-drying time is 48°C. After freeze-drying, remove excess viscous substances (the viscous substances are polysaccharides) to obtain Juema fruit crisps.

Embodiment 2

[0024] Clean the Juema fruit cake and put it in water. In order to ensure that the Juema fruit is evenly cooked, add the amount of water to submerge the Juema fruit. In order to ensure the taste of the Juema fruit is moderately soft and hard, boil it in a pressure cooker with 0.15Mpa for 15 minutes. Minutes, then fish out the Juema fruit, in order to make the Juema fruit better freeze-dried, when the Juema fruit is cooled to 22°C, freeze it at minus 75°C for 60 hours, and then freeze the Juema fruit The fruit is freeze-dried with a freeze-drying machine, the freeze-drying temperature is minus 50° C., and the freeze-drying time is 60 hours. After freeze-drying, remove excess viscous substances (the viscous substances are polysaccharides) to obtain Juema fruit crisps.

Embodiment 3

[0026] Clean the Juema fruit cake and put it into water. In order to ensure that the Juema fruit is evenly cooked, add the amount of water to submerge the Juema fruit. In order to ensure that the Juema fruit tastes soft and hard, boil it in a 0.18Mpa pressure cooker for 20 minutes. Minutes, then fish out the Juema fruit, in order to make the Juema fruit better freeze-dried, when the Juema fruit is cooled to 25°C, freeze it at minus 80°C for 80 hours, and then freeze the Juema fruit The fruit is freeze-dried with a freeze-drying machine, the freeze-drying temperature is minus 55° C., and the freeze-drying time is 80 hours. After freeze-drying, remove excess viscous substances (the viscous substances are polysaccharides) to obtain Juema fruit crisps.

[0027] The content of nutrients contained in every 100g Juema fruit cake produced by embodiment 1 is as shown in table 1: (unit: g)

[0028] Table 1

[0029] project

[0030] The content of nutrients contained in every...

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PUM

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Abstract

The invention relates to a method for preparing a potentilla anserine fruit cake. The method comprises the following steps: cleaning potentilla anserine fruit, putting into water, and boiling the water; taking out the cooked potentilla anserine fruit for freezing; and carrying out freeze-drying on the frozen potentilla anserine fruit to obtain the potentilla anserine fruit cake. The method for preparing the potentilla anserine fruit cake has the beneficial effects that no food additive is added; the processing method is simple and feasible; only cooking, freezing and freeze-drying of the potentilla anserine fruit are needed; the obtained potentilla anserine fruit cake keeps the original shape and color and luster of the fresh potentilla anserine, keeps the nutrients and active components of the potentilla anserine, and is crisp and delicious; and the guarantee period of the potentilla anserine is prolonged. No additive is added to the potentilla anserine fruit cake produced by the method for preparing the potentilla anserine fruit cake, so that the fruit cake produced by the method is applicable to all people for eating; the hardness or softness of the potentilla anserine can be adjusted according to different boiling time; and the potentilla anserine fruit cake can be relatively widely applicable to the mouthfeel of people.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a preparation method of Juema fruit cake. Background technique [0002] Potentilla anserina belongs to Rosaceae Potentilla genus, is a variant of Potentilla anserina L., a perennial herb. Bracken, also known as "ginseng fruit", contains a lot of nutrients such as starch, protein, fat, saponin, total flavonoids, inorganic salts and vitamins. The function of qi and blood has the effect of prolonging life. [0003] For a long time, junima has been sold as a raw material, and there is a serious lack of high-value-added junima supplements. Fresh junima fruit is not easy to preserve, and it can be stored at room temperature for about 10 days; if it is stored in the refrigerator, it can only be stored for a few months at most. So how to preserve the original shape and color of fresh Bracken, and keep the nutrition and active ingredients of Bracken has become a goal of people's research. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L3/36A23L3/44
CPCA23L3/36A23L3/44
Inventor 李军乔韦梅琴刘贺贺蒋红霞富贵白世俊汪境成包锦渊温馨
Owner QINGHAI UNIV FOR NATITIES
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