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Pickled apples and preparation method thereof

An apple and brewing liquid technology, applied in food science and other directions, can solve the problems of single variety and taste, poor apple crispness and color, and achieve the effects of rich nutritional value, bright color without dullness, and moderate crispness

Inactive Publication Date: 2016-10-12
CHENGDU XINFAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the varieties and tastes of apple processed products on the market are single, and the crispness and color of the apples in the canned fruit are not good enough to meet people's growing consumption demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select Guoguang apples with fresh fruit, more than 80% maturity, strong sour-sweet aroma, round shape, and no mildew, frostbite, mechanical injury, or pest damage. The transverse diameter of the fruit is preferably 6O-75mm. Then wash the selected apples in basins. When peeling apples, the peeled thickness is required to be no more than 1.2mm, and the surface should be smooth and clean without residual peel. In order to prevent oxidation and discoloration of the pulp surface, the peeled apples are immersed in 1%-2% salt water. Cut the petals and dig out the seed pits: Take out the whole fruit and divide it into eight petals, dig out the seed pits and stalks with a knife, trim the scars and residual peels, and wash 1-2 times with water. Blanching: Pour the fruit pieces into water at 80-100°C for 1 minute, then remove them, then soak them in hot water at 70-80°C to remove impurities, put them into bamboo baskets, and drain the water. Packing altar: Put 400g of fruit pie...

Embodiment 2

[0022] Select Guoguang apples with fresh fruit, more than 80% maturity, strong sour-sweet aroma, round shape, and no mildew, frostbite, mechanical injury, or pest damage. The transverse diameter of the fruit is preferably 6O-75mm. Then wash the selected apples in basins. When peeling apples, the peeled thickness is required to be no more than 1.2mm, and the surface should be smooth and clean without residual peel. In order to prevent oxidation and discoloration of the pulp surface, the peeled apples are immersed in 1%-2% salt water. Cut the petals and dig out the seed pits: Take out the whole fruit and divide it into eight petals, dig out the seed pits and stalks with a knife, trim the scars and residual peels, and wash 1-2 times with water. Blanching: Pour the fruit pieces into water at 80-100°C for 1 minute, then remove them, then soak them in hot water at 70-80°C to remove impurities, put them into bamboo baskets, and drain the water. Packing altar: Put 300g of fruit pie...

Embodiment 3

[0024] Select Guoguang apples with fresh fruit, more than 80% maturity, strong sour-sweet aroma, round shape, and no mildew, frostbite, mechanical injury, or pest damage. The transverse diameter of the fruit is preferably 6O-75mm. Then wash the selected apples in basins. When peeling apples, the peeled thickness is required to be no more than 1.2mm, and the surface should be smooth and clean without residual peel. In order to prevent oxidation and discoloration of the pulp surface, the peeled apples are immersed in 1%-2% salt water. Cut the petals and dig out the seed pits: Take out the whole fruit and divide it into eight petals, dig out the seed pits and stalks with a knife, trim the scars and residual peels, and wash 1-2 times with water. Blanching: Pour the fruit pieces into water at 80-100°C for 1 minute, then remove them, then soak them in hot water at 70-80°C to remove impurities, put them into bamboo baskets, and drain the water. Packing altar: Put 500g of fruit pie...

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PUM

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Abstract

The invention discloses pickled apples, and is characterized in that the pickled apples comprise the following components in parts by weight: 300-500 parts of apples, 1000 parts of water, 80-100 parts of white granulated sugar, 25-35 parts of table salt, 25-35 parts of maltodextrin, 0.05-0.1 part of lactobacillus plantarum, 0.5-1.5 parts of citric acid, 0.5-1 part of glacial acetic acid, 0.5-1 part of lactic acid, and 0.5-1.5 parts of disodium ethylenediamine tetraacetate. The current situation of single variety and type of apple products is changed, and the pickled apples are bright in color and luster, have good brittleness preservation, have no softening and darkening phenomena, are proper in sweet and sour and pleasant in fragrance, and are deeply favored by consumers.

Description

technical field [0001] The invention relates to an apple food, in particular to a special soaked apple and a preparation method thereof. Background technique [0002] Apple (Apple) is one of the most common fruits. Apple trees belong to the Rosaceae family, deciduous trees with oval, serrated leaves. Its fruit is spherical, sweet, crisp, and rich in nutrition. It is the crown of the four major fruits in the world. Apples are usually red, but yellow and green are also available. Apple is a low-calorie food that only produces 60 kilocalories per 100 grams. "An apple a day keeps the doctor away", although this statement is a bit exaggerated, it is enough to see that apples have extremely high nutritional value. Apple has the effects of promoting body fluid to quench thirst, nourishing lungs and eliminating troubles, invigorating spleen and stomach, lowering cholesterol, lowering blood pressure, and preventing cancer. It can also reduce the cholesterol content of the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 王丹枫黄晓萍张世通陈金花
Owner CHENGDU XINFAN FOOD
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