Manufacturing method of preserved sapodilla with savoury and mellow taste

A production method and technology of sapodilla, applied in the functions of food ingredients, food ingredients as odor modifiers, cocoa and other directions, to achieve outstanding health care functions, easy to achieve, and improve the effect of spleen and stomach weakness

Inactive Publication Date: 2016-09-07
卢荣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using sapodilla as the main raw material, chicory, Polygonum polygonum, and Chushi as health-care raw materials, a kind

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of preparation method of mellow flavor sapodilla fruit preserved, adopts the following steps:

[0025] A. Sapodilla pretreatment: take fresh, plump, ripe sapodilla with no pests and diseases, and uniform size, clean it with spray equipment, then put it into the cutting machine to cut in half, and remove the core;

[0026] B. Peeling: Put the sapodilla with the concave side down, buckle it upside down on the conveyor belt, and go through the alkali-leaching peeling machine for alkali-leaking peeling. The concentration of sodium hydroxide solution is 14%, the temperature is 80-85°C, and the time is 50 seconds. , after pouring alkali, quickly put in clean water to remove the residual peel, and then rinse the residual lye on the surface of sapodilla with flowing water;

[0027] C. Soak in sulfur: soak the peeled sapodilla in 0.2% sodium bisulfite solution for 60 minutes, then rinse;

[0028] D. Alcoholic fermentation: After soaking the sapodilla in sul...

Embodiment 2

[0035] Embodiment 2, a kind of preparation method of mellow flavor sapodilla preserved fruit, adopts the following steps:

[0036] A. Sapodilla pretreatment: take fresh, plump, ripe sapodilla with no pests and diseases, and uniform size, clean it with spray equipment, then put it into the cutting machine to cut in half, and remove the core;

[0037]B. Peeling: Put the sapodilla with the concave side down, buckle it upside down on the conveyor belt, and use the alkali-leaching peeling machine to perform alkali-leaking peeling. The concentration of potassium hydroxide solution is 13%, the temperature is 80-85°C, and the time is 60 seconds. , after pouring alkali, quickly put in clean water to remove the residual peel, and then rinse the residual lye on the surface of sapodilla with flowing water;

[0038] C. Soak in sulfur: soak the peeled sapodilla in 0.3% sodium bisulfite solution for 50 minutes, then rinse;

[0039] D. Alcoholic fermentation: take out the sapodilla soaked in...

Embodiment 3

[0051] Embodiment 3, a kind of preparation method of mellow flavor sapodilla preserved fruit, adopts the following steps:

[0052] A. Sapodilla pretreatment: take fresh, plump, ripe sapodilla with no pests and diseases, and uniform size, clean it with spray equipment, then put it into the cutting machine to cut in half, and remove the core;

[0053] B. Peeling: Put the sapodilla with the concave side down, buckle it upside down on the conveyor belt, and go through the alkali-leaching peeling machine for alkali-leaking peeling. The concentration of sodium bicarbonate solution is 14%, the temperature is 80-85°C, and the time is 50 seconds. , after pouring alkali, quickly put in clean water to remove the residual peel, and then rinse the residual lye on the surface of sapodilla with flowing water;

[0054] C. Soak in sulfur: soak the peeled sapodilla in 0.3% sodium bisulfite solution for 45 minutes, then rinse;

[0055] D. Alcoholic fermentation: take out the sapodilla soaked in...

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PUM

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Abstract

The invention discloses a manufacturing method of preserved sapodilla with a savoury and mellow taste. The manufacturing method utilizes sapodilla as a raw material and utilizes chicory, Polygonum viscosum and fructu broussonetiae and can prepare the preserved sapodilla with a savoury and mellow taste. The manufacturing method fully utilizes a sapodilla nutritive value. Through compatibility with traditional Chinese medicines, the preserved sapodilla has synergism of invigorating spleen and benefiting stomach, and promoting digestion and relieving stasis. The raw material sapodilla is fermented through fruit wine yeast so that the product has a light mellow taste. The product has a transparent color and a sour and sweet taste, is rich in pulp, has a thick fruit fragrance, is rich in nutrients, has outstanding health functions, and can obviously improve weakness of the spleen and the stomach and dyspepsia through long-term eating. The manufacturing method is simple, can be realized easily, has a wide market prospect and a large demand amount and realizes mechanized production.

Description

technical field [0001] The invention relates to the technical field of preserved fruits, in particular to a sapodilla sapodilla fruit with mellow flavor and flavor prepared by adding sapodilla sapodilla as a raw material and adding Chinese medicinal materials with health-care effects. Background technique [0002] Sapodilla, a tropical fruit of Sapotaceae, is an evergreen tree, 15-20 meters high, with tea-brown twigs and obvious leaf scars. Leaves alternate, densely gathered on branch tops, leathery, oblong or ovate-elliptic, 6-19 cm long, 2.5-4 cm wide, apex acute or obtuse, base cuneate, entire or sparsely wavy, both sides Glabrous, glossy, midrib concave above, convex below, lateral veins slender, numerous and parallel to each other, reticulate veins very dense, not obvious on both sides; petiole 1.5-3 cm long. Berries spindle-shaped, ovoid or spherical, more than 4 cm long, brown, with yellowish-brown pulp; seeds flat. The flowering and fruiting period is from April to...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/32A23V2200/15
Inventor 卢荣红王可健
Owner 卢荣红
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