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Method for processing candied preserved emblica officinalis

A processing method and technology of sweet fruit, applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of difficult storage of amla amla, and achieve the effect of delicate and refreshing taste, emerald green color and less fat.

Inactive Publication Date: 2016-10-12
王伟家
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that emblica is not easy to store, and to provide a processing method for candied emblica

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of candied emblica candied fruit, the specific operation steps are:

[0016] (1) Material selection: select fresh and complete emblica, free from pests and mechanical damage;

[0017] (2) Wash and dry: Rinse the emblica fully with clean water, and then dry the water;

[0018] (3) Salting and cleaning: pickle the emblica with 12kg of fine salt, take it out after 4 days, wash it with clean water, and put it back into the tank for pickling;

[0019] (4) Pickling: add 20kg of fine salt, pickle for 8 days, and turn the tank once a day;

[0020] (5) Sugar mixing and pickling: Take out the emblica, drain the salt water, and mix the sugar. The sugar mixing is carried out twice. For the first time, add 10kg of maltose and mix well; after 5 days, mix in 7kg of maltose and mix well;

[0021] (6) Candied: the finished product will be finished after 8 days of candied.

Embodiment 2

[0023] A processing method of candied emblica candied fruit, the specific operation steps are:

[0024] (1) Material selection: choose fresh and complete emblica and tomato that are free from pests and mechanical damage;

[0025] (2) Wash and dry: Rinse the emblica fully with clean water, and then dry the water;

[0026] (3) Salting and cleaning: pickle emblica and tomato with 17kg of fine salt, take them out after 2-3 days, wash them with clean water, and put them back into the tank for pickling;

[0027] (4) Pickling: add 22kg of fine salt, pickle for 9 days, and turn the tank once every 3 days;

[0028] (5) Sugar mixing and pickling: Take out the emblica and tomato, drain the salt water, and mix the sugar three times. Add 14kg of brown sugar for the first time and mix well; after 2 days, mix in 6kg of brown sugar and mix well ; After 7 days, mix in 2kg stevia syrup and mix well;

[0029] (6) Sugaring: the finished product will be finished after 12 days of sugaring.

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Abstract

The invention discloses a method for processing candied preserved emblica officinalis, and belongs to the field of food processing. The method is characterized by comprising technological processes of material selecting, washing, airing, salting, cleaning, pickling, sugar tossing and sugaring. The method has the advantages that the candied preserved emblica officinalis is emerald green, crisp, tender and juicy and has fine, smooth and refreshing taste, unique flavor of emblica officinalis and strong fruit aroma; the candied preserved emblica officinalis is low in calorie and fat content and favorable for clearing heat, cooling blood, promoting digestion, strengthening spleens and promoting production of body fluid to relieve thirst, and is nutritious and healthful green food, and effects of resisting inflammation, oxidation and senescence and protecting livers can be realized by the candied preserved emblica officinalis.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method of candied emblica preserves. Background technique [0002] Emlical emblica belongs to Euphorbiaceae Phyllostachys genus, its fresh fruit is sweet and sour, crispy and slightly astringent, with a sweet aftertaste, hence the name Emlical emblica, also known as Houganzi, An Luoguo, Niuganguo, etc. Emlical fruit tastes sour and slightly astringent, clears away heat and cools blood, promotes digestion and invigorates the spleen, promotes body fluid and quenches thirst. Indications for blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency. In Tibetan medicine, emblica mainly treats Bacon's disease, Chiba disease, blood disease, hypertension and so on. Research results in recent years have shown that emblica has anti-inflammatory, anti-oxidation, anti-aging, liver protection and other effects...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 王伟家仝小秋
Owner 王伟家
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