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Osmanthus-fragrans-flavored brewed apple

An apple and sweet-scented osmanthus technology is applied in the directions of food ingredients as odor modifiers, food ingredients, bacteria used in food preparation, etc., which can solve the problems of single variety and taste, difficult to meet consumer demand, etc., and achieve the rich aroma and beautiful color of sweet-scented osmanthus. Effect

Inactive Publication Date: 2016-11-09
YIYANTANG YINGCHENG HEALTH SALT MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the variety and taste of apple processed products on the market are single, which is difficult to meet people's growing consumer demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Apple selection and peeling: select apples with fresh fruit, round fruit shape, strong fragrance, no mildew and no damage on the outside, wash them, peel them, and dig out the seeds after cutting into eight petals. And the stem pedicle, wash 1-2 times with water, and then immerse in 1%-2% salt water.

[0014] (2) Blanching: Boil boiling water in a pot, add the cut apple pieces, blanch for 1-2min, take out, then immerse in 70-80℃ hot water to remove impurities, and cool for later use.

[0015] (3) Weigh 120g white granulated sugar, 2.5g dried osmanthus, 30g maltodextrin, 3g citric acid, 1g disodium edetate, 0.2g acesulfame potassium, 1g calcium chloride and stannous citrate according to the formula. 0.1g disodium, add it to 1000g of cold boiled water prepared in advance, and mix it; put the prepared brewing liquid into a glass jar, and then add 400g of apple cubes that are ready for cooling and brew (the time is 25- 30d).

[0016] (4) After adding 0.5 part of potassium so...

Embodiment 2

[0018] (1) Apple selection and peeling: select apples with fresh fruit, round fruit shape, strong fragrance, no mildew and no damage on the outside, wash them, peel them, and dig out the seeds after cutting into eight petals. And the stem pedicle, wash 1-2 times with water, and then immerse in 1%-2% salt water.

[0019] (2) Blanching: Boil boiling water in a pot, add the cut apple pieces, blanch for 1-2min, take out, then immerse in 70-80℃ hot water to remove impurities, and cool for later use.

[0020] (3) Weigh 80g white granulated sugar, 1.5g dried osmanthus, 20g maltodextrin, 2g citric acid, 1g disodium edetate, 0.1g acesulfame potassium, 1g calcium chloride and stannous citrate according to the formula. 0.1g disodium, add it to 1000g of cold boiled water prepared in advance, and mix it; put the prepared brewing liquid into a glass jar, and then add 400g of apple cubes that are ready for cooling and brew (the time is 25- 30d).

[0021] (4) After adding 0.5 part of potassium sor...

Embodiment 3

[0023] (1) Apple selection and peeling: select apples with fresh fruit, round fruit shape, strong fragrance, no mildew and no damage on the outside, wash them, peel them, and dig out the seeds after cutting into eight petals. And the stem pedicle, wash 1-2 times with water, and then immerse in 1%-2% salt water.

[0024] (2) Blanching: Boil boiling water in a pot, add the cut apple pieces, blanch for 1-2min, take out, then immerse in 70-80℃ hot water to remove impurities, and cool for later use.

[0025] (3) Weigh 130g white granulated sugar, 3g dried osmanthus, 40g maltodextrin, 3g citric acid, 1g disodium edetate, 0.1g acesulfame potassium, 1g calcium chloride and stannous citrate according to the formula. Sodium 0.1g, add it to 1000g of cold boiled water prepared in advance, and mix well; put the blended brewing liquid into a glass jar, then add 400g of cooled apple cubes, and brew (the time is 25-30d ).

[0026] (4) After adding 0.5 part of potassium sorbate, take out the altar,...

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PUM

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Abstract

Disclosed osmanthus-fragrans-flavored brewed apple comprises the following compositions in parts by weight: 1000 parts of water, 400-600 parts of apple, 80-130 parts of white sugar, 1-3 parts of dry osmanthus fragrans, 20-40 parts of maltodextrin, 2-3 parts of citric acid, 0.5-1 part of ethylenediaminetetraacetic acid disodium salt, 0.1-0.2 part of acesulfame, 0.5-1 part of calcium chloride, and 0.05-0.1 part of disodium stannous citrate. The prepared osmanthus-fragrans-flavored brewed apple has beautiful color, is crisp and tasty, and mellow in osmanthus fragrans fragrance, and is loved by consumers.

Description

Technical field [0001] The invention relates to a flavored fruit, in particular to an osmanthus-flavored soaked apple. Background technique [0002] Apple has the functions of promoting body fluids and quenching thirst, moisturizing the lungs and eliminating troubles, invigorating the spleen and stomach, and it can reduce the cholesterol content of the human body and has high nutritional value. Its comprehensive nutrition is easily digested and absorbed by the human body, which is favored by consumers. However, the varieties and tastes of processed apple products currently on the market are single, and it is difficult to meet people's growing consumer demand. Osmanthus fragrans is not only fragrant for ten miles, but also pleasant to people's mood, but also has the effects of invigorating the stomach, dispelling cold and breaking knots, resolving phlegm and relieving cough, and has high medicinal value. Therefore, we combined sweet-scented osmanthus and apple to develop a new t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2400/121A23V2400/321A23V2400/169A23V2200/14A23V2200/15A23V2250/032A23V2250/1578A23V2250/242A23V2250/5114
Inventor 王丹枫潘秀云黄晓萍
Owner YIYANTANG YINGCHENG HEALTH SALT MFG
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