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Edible sugar-soaked oriental cherry flowers and making method thereof

A technology of edible sugar and cherry blossoms, which is applied in the fields of confectionary, application, and confectionery industry, etc., and can solve problems such as poor palatability, loss of cherry blossoms, and inability to meet public needs, etc.

Active Publication Date: 2016-11-23
郑渊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these products more or less have some defects of their own, for example: salted cherry blossoms have a strong salty taste, so that they cannot be eaten directly and must be desalted before use, but desalination will lose part of the original cherry blossoms. Defects in taste; although the taste of quick-frozen cherry blossoms maintains the original taste of cherry blossoms, it cannot meet the needs of the public because they must be stored at minus 20°C and the conditions are harsh; although dried cherry blossoms are easy to preserve, they have poor palatability. defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of edible candied cherry blossoms includes the following steps:

[0029] a. Pick the Yaeguan cherry blossom buds that open for 6-9 minutes, clean the fresh buds in time with a citric acid solution with a pH of 2 to 4, and then soak them in a citric acid solution with a pH of 2 to 4 for 1 to 2 hours; this step The purpose is to remove the dust and other impurities on the flower buds, stop the flower buds from continuing to open and radiate heat; stimulate the anthocyanins in the flower buds;

[0030] b. In order to shorten the drying time, centrifuge the soaked flower buds at 500-2000r / min for 3 to 5 minutes; then dry the centrifuged flower buds to a moisture content of 10-20wt%; the purpose of drying is to evaporate the water in the flower buds. Fix the shape and color, prevent mildew, intensify the unique almond fragrance of flower buds, and retain aromatic substances;

[0031] c. Heat the syrup with a sugar content of 40-60 degrees to 45-60°C. If the ...

Embodiment 1

[0046] Example 1 Preparation of candied cherry blossoms by selecting weight and color

[0047] Strictly pick the 9-minute opening of Yaeguan Mountain cherry blossom buds, first use a shaker to remove small impurities and clods in the buds, and manually select the branches, leaves and other impurities and insect bodies in the buds;

[0048] Wash the flower buds carefully selected within half a day with pH 2 citric acid solution for 15 minutes, and then soak the flower buds with pH 2 citric acid solution for 2 hours to intensify the anthocyanins in the flower buds and make them acidic and fix Color

[0049] Control the centrifugal speed to 1000r / min to centrifuge the soaked flower buds for 5 minutes; because the flower buds are relatively large, the centrifugal speed is slightly lower; the centrifugal time and speed can ensure the shape of the flower buds, and can remove the surface water of the flower buds and shorten the next drying time;

[0050] Spread 300 kg of centrifugal dried fl...

Embodiment 2

[0058] Example 2 Preparation of candied cherry blossoms by selecting heavy flavor

[0059] Strictly pick Yaeguan Mountain cherry blossom buds that open for 6 to 7 minutes. First, use a shaker to remove small impurities and clods in the buds, and manually select the branches, leaves and other impurities and insect bodies in the buds;

[0060] Wash the flower buds carefully selected within half a day with pH 3 citric acid solution for 15 minutes, and then soak the flower buds with pH 3 citric acid solution for 1 hour to remove dirt and impurities on the flower buds, fix the color and stop the flower buds. Openness and fever;

[0061] Control the centrifugal speed to 2000r / min to centrifuge the soaked flower buds for 3 minutes; because the flower buds are relatively small, the centrifugal speed is slightly higher; the centrifugal time and speed can ensure the shape of the flower buds and remove the surface water of the flower buds, shortening the next drying time;

[0062] Spread 100 kil...

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Abstract

The invention belongs to the processing field of cherry flowers and particularly relates to edible sugar-soaked oriental cherry flowers and a making method thereof. The making method of the edible sugar-soaked oriental cherry flowers includes the following steps that (a) cherry flower buds are cleaned and soaked by using a citric acid solution with the pH of 2-4 and then are dried till the water content is 10-20wt%; (b) syrup containing sugar of 40-60 degrees and citric acid are evenly mixed, and the pH is re-regulated to be 2-3 to obtain a sugar soak solution; (c) the dried cherry flower buds are cured with the sugar soak solution for 12-15 days; (d) after curing is completed, and the pH is regulated to be 2.3-3.3, namely the edible sugar-soaked oriental cherry flowers are obtained. The edible sugar-soaked oriental cherry flowers made by adopting the making method retain the original flavor of the raw materials, embody the combined sweet fragrance of cherry flowers and honey or glucose syrup and other syrups and meet the requirements of the public very much, and a brand new cherry flower taste is created.

Description

Technical field [0001] The invention belongs to the field of cherry blossom utilization and processing, and specifically relates to an edible candied cherry blossom and a preparation method thereof. Background technique [0002] Edible cherry-Guanshan cherry, a plant of the subgenus Cherry in the Rosaceae cherry, is native to the temperate rim of the Himalayas in the northern hemisphere and is cultivated all over the world. Cherry blossoms are deciduous trees with purple-brown bark, alternate mosaics, awn teeth on the edges, dark green and shiny surfaces. Each branch has three or five flowers in an umbel, with nicks at the tip of the petals, and the flowers are mostly white and red. [0003] With the popularity of the international cherry blossom food wave and the domestic new generation's recognition of edible cherry blossoms, eating cherry cakes, cherry tea, cherry pudding and other products made from salted Guanshan cherry blossoms has become a consumer fashion. But these prod...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/30A23V2250/1626
Inventor 郑渊郑涵韬
Owner 郑渊
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