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Low-sugar peach syrup and preparation method thereof

A technology for pear paste and pear juice, which is applied to the field of low-sugar pear paste and its preparation, can solve the problems of difficult industrial production, general taste of pear paste, and many process steps, and achieves the effects of low cost, simple and feasible process steps, and sweet and delicious taste.

Inactive Publication Date: 2016-06-08
SHANGHAI CHUNDAO AGRI PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pear cream has a general mouthfeel and is not welcomed by people with higher taste requirements, especially infants and young children. At the same time, its high sweetness is not suitable for people with diabetes, high blood pressure, and high blood fat. narrow
Moreover, it has little effect in relieving cough and relieving asthma.
[0003] At present, the existing production method of pear paste is mainly based on manual production, which is generally complicated and has many process steps, so it is difficult to carry out large-scale industrial production

Method used

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  • Low-sugar peach syrup and preparation method thereof
  • Low-sugar peach syrup and preparation method thereof
  • Low-sugar peach syrup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] After cleaning the pears, take 90g of pure pear juice after squeezing the juice, add 0.3g of lily, 0.2g of licorice, 0.1g of Chuanbei, 0.2g of almond, and 0.2g of Baibu respectively. After the first boiling, cool, precipitate, Filtration, boiling temperature is 800 ℃, time is 4 hours. In the filtered pear juice, add 0.02g of donkey-hide gelatin, 0.01g of cordyceps sinensis, 10g of pumpkin, if necessary, add 2g of mushroom mother, mix and then boil for the second time, cool, settle, and collect the juice. 700°C for 3 hours. That is the pear paste sample 1#.

Embodiment 2

[0043] After cleaning the pears, take 80g of pure pear juice after squeezing the juice, add 0.5g of lily, 0.5g of licorice, 0.2g of Chuanbei, 0.3g of almond, and 0.3g of Baibu, and cool, precipitate, Filtration, boiling temperature is 1000 ℃, time is 3 hours. In the filtered pear juice, add 0.03g of donkey-hide gelatin, 0.02g of cordyceps sinensis, and 8g of pumpkin, and if necessary, add 3g of mushroom mother, mix and then boil for the second time, cool, settle, and collect the juice. 800°C for 4 hours. That is, pear paste sample 2#.

Embodiment 3

[0045] After cleaning the pears, take 60g of pure pear juice after squeezing, add 1g of lily, 1g of licorice, 0.5g of Chuanbei, 1g of almond, and 1g of Baibu respectively. After the first boiling, cool, precipitate, filter, and boil The temperature is 1200°C and the time is 2 hours. In the filtered pear juice, add 0.1g of donkey-hide gelatin, 0.04g of cordyceps sinensis, 15g of pumpkin, and 10g of mushroom mother if necessary, mix and then boil for the second time, cool, settle, and collect the juice. 800°C for 3 hours. That is the pear paste sample 3#.

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Abstract

The invention belongs to the technical field of food and food processing and particularly relates to low-sugar peach syrup and a preparation method thereof. The low-sugar peach syrup is prepared from, by weight, 50-100 parts of pear juice, 0.1-3 parts of lilies, 0.1-3 parts of licorice roots, 0.05-2 parts of tendril-leaved fritillary bulb, 0.01-0.5 part of donkey-hide gelatin, 0.1-5 parts of apricot kernels, 0.1-5 parts of sessile stemona roots, 0.001-0.1 part of cordyceps sinensis and 1-30 parts of cucurbita pepo. The invention further provides a preparation method of the low-sugar peach syrup. The low-sugar peach syrup is good in color, excellent in taste, rich in nutrient substance, low in sugar content and suitable for people of all ages and both sexes to eat, adopted formula components are pure natural raw materials and are mild and free of side effects, the low-sugar peach syrup has the effects of relieving coughing, reducing phlegm, moistening the throat and clearing away lung heat, the preparation method of the low-sugar peach syrup is suitable for large-scale industrial production and simple and feasible.

Description

technical field [0001] The invention belongs to the technical field of food and food processing, and in particular relates to a low-sugar pear paste and a preparation method thereof. Background technique [0002] As a fresh, sweet, delicious, crispy and juicy fruit, pear is rich in vitamins A, B, C, D and E. Its juice is sweet and sour and flat, moistens the lungs and clears dryness, relieves cough and reduces phlegm, nourishes blood and strengthens muscles, so it has good effects on dry throat, itching, pain, hoarseness, and thick phlegm. Pear cream made from pears has a history of thousands of years in my country. The finished pear cream is sweet and slightly medicinal. It enjoys a high reputation at home and abroad and is deeply loved by men, women and children. However, the traditional pear cream has a general mouthfeel and is not welcomed by people with higher taste requirements, especially infants and young children. At the same time, its high sweetness is not suitabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/314
Inventor 施利平
Owner SHANGHAI CHUNDAO AGRI PROD CO LTD
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