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Osmanthus flavor soaked pineapple

A technology of pineapple and sweet-scented osmanthus, which is applied in food ingredients as odor modifiers, bacteria used in food preparation, food science and other directions, can solve the problems of single variety and taste, poor brittleness of pineapple, etc. suitable effect

Inactive Publication Date: 2016-10-12
YIYANTANG YINGCHENG HEALTH SALT MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety and taste of pineapple products currently on the market are single, and they are just ordinary canned fruit. After a long time, the crispness of pineapple in canned fruit is not good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Choose fresh pineapples with large fruit shape, shallow bud eyes, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests. Peel the pineapple, remove the eyes and cut into pieces: remove the skin and eyes of the pineapple, remove the residual epidermis and buds, immerse in 1%-2% salt water for about 10 minutes, remove the fruit core, and cut the pulp into uniform small pieces for later use . Boil water in a pot, add sliced ​​pears and blanch for 1-2 minutes, take out and cool for later use. Weigh 80g of white sugar, 5g of dried osmanthus, 2.5g of citric acid, 1g of sodium cyclamate, 1g of calcium chloride, and 0.5g of compound strains (Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc enterica=3: 1:1), add it to 1000g of cold boiled water prepared in advance, and mix well; put the prepared pineapple water into a glass jar, then add 550g of cooled pineappl...

Embodiment 2

[0013] Choose fresh pineapples with large fruit shape, shallow bud eyes, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests. Peel the pineapple, remove the eyes and cut into pieces: remove the skin and eyes of the pineapple, remove the residual epidermis and buds, immerse in 1%-2% salt water for about 10 minutes, remove the fruit core, and cut the pulp into uniform small pieces for later use . Boil water in a pot, add sliced ​​pears and blanch for 1-2 minutes, take out and cool for later use. Weigh 100g of white sugar, 6g of dried osmanthus, 2.5g of citric acid, 1g of sodium cyclamate, 1g of calcium chloride, and 0.5g of compound strains according to the formula (Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc enterica=3: 1:1), add it to 1000g cold boiled water prepared in advance, and mix well;

[0014] Put the prepared pineapple water into a glass jar,...

Embodiment 3

[0016] Choose fresh pineapples with large fruit shape, shallow bud eyes, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests. Peel the pineapple, remove the eyes and cut into pieces: remove the skin and eyes of the pineapple, remove the residual epidermis and buds, immerse in 1%-2% salt water for about 10 minutes, remove the fruit core, and cut the pulp into uniform small pieces for later use . Boil water in a pot, add sliced ​​pears and blanch for 1-2 minutes, take out and cool for later use. Weigh 100g of white sugar, 8g of dried osmanthus, 2.5g of citric acid, 1g of sodium cyclamate, 1g of calcium chloride, and 0.45g of compound strains according to the formula (Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc enterica=3: 1:1), add it to 1000g cold boiled water prepared in advance, and mix well;

[0017] Put the prepared pineapple water into a glass jar...

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PUM

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Abstract

The invention discloses an osmanthus flavor soaked pineapple. The osmanthus flavor soaked pineapple comprises the following components in parts by weight: 400-600 parts of pineapple, 1,000 parts of water, 80-120 parts of white sugar, 4-8 parts of dried osmanthus, 2-2.5 parts of citric acid, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride, 0.45-0.5 part of compounded strain, 0.45-0.5 part of potassium sorbate, 0.45-0.5 part of sodium benzoate and 1 part of D-erythorbic acid. According to the osmanthus flavor soaked pineapple, the problem of poor crispness of soaked pineapples is solved; and the soaked osmanthus flavor pineapple is bright in color and luster and moderate in crispness, delicate in osmanthus fragrance and popular with customers.

Description

technical field [0001] The present application relates to a flavored pineapple product, in particular to an osmanthus flavored pineapple. Background technique [0002] Pineapple contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid, and protease. The variety and taste of pineapple products on the market are single at present, and they are only common sugared fruit cans. After a long time, the crispness of pineapple in canned fruits is not good. Osmanthus fragrans is not only fragrant, but also has the effects of invigorating the stomach, dispelling phlegm, and calming the liver, and has high medicinal value. For this reason, we hope to combine sweet-scented osmanthus and pineapple together to develop a new type of osmanthus-flavored pineapple with crispness and preserved color. Contents of the invention [0003] The invention provides an osmanthus-flavored pineapple, which comprises the following components in parts by weight: 400-600 parts of pi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2400/121A23V2400/321A23V2400/169A23V2200/15
Inventor 王丹枫潘秀云黄晓萍
Owner YIYANTANG YINGCHENG HEALTH SALT MFG
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