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Edible candied cherry blossoms and preparation method thereof

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

Active Publication Date: 2021-08-13
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 comprises the following steps:

[0029] a. Pick Yaeguan cherry flower buds that have opened for 6 to 9 minutes, clean the fresh flower 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 impurities such as dust on the buds, stop the buds from continuing to open and release heat; stimulate anthocyanins in the buds;

[0030] b, in order to shorten the drying time, centrifuge the above-mentioned soaked flower buds at 500-2000r / min for 3-5min; then dry the centrifuged flower buds to a moisture content of 10-20wt%; the purpose of drying is to evaporate the moisture 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 degrees. I...

Embodiment 1

[0046] Embodiment 1 choose heavy color and luster to prepare candied cherry blossoms

[0047] Strictly pick the buds of Yaeguanshan cherry blossoms that are 90% open. First, use a shaker to screen out small impurities and soil clods in the buds, and manually select impurities such as branches, leaves, and insects in the buds;

[0048] Wash the carefully selected flower buds harvested within half a day with a citric acid solution with a pH of 2 for 15 minutes, and then soak the flower buds with a citric acid solution with a pH of 2 for 2 hours to intensify the anthocyanins in the flower buds, making them more acidic and fixed color;

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

Embodiment 2

[0058] Example 2 Select heavy flavor to prepare candied cherry blossoms

[0059] Strictly pick the flower buds of Yachongguan Mountain cherry blossoms that are 6-7 minutes open. First, use a shaker to screen out small impurities and soil clods in the flower buds, and manually select impurities such as branches, leaves, and insects in the flower buds;

[0060] Wash the flower buds that have been carefully selected within half a day with a citric acid solution with a pH of 3 for 15 minutes, and then soak the flower buds with a citric acid solution with a pH of 3 for 1 hour to remove the dust and impurities on the flower buds, fix the color and stop the flower buds. open and hot;

[0061] Control the centrifugation speed to 2000r / min and centrifuge the soaked flower buds for 3 minutes; because the flower buds are relatively small, the centrifugation speed is slightly higher; the centrifugation time and speed can ensure the shape of the flower buds and at the same time remove the ...

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Abstract

The invention belongs to the field of utilization and processing of cherry blossoms, and in particular relates to edible candied cherry blossoms and a preparation method thereof. The technical problem to be solved by the present invention is to provide a preparation method of edible candied cherry blossoms, comprising the following steps: a. Washing with a citric acid solution with a pH of 2 to 4, soaking the buds of cherry blossoms, and drying until the water content is 10 to 20 wt %; b, mixing the syrup with a sugar content of 40-60 degrees and citric acid, and then adjusting the pH to 2-3 to obtain a candied solution; c, pickling and drying cherry blossom buds with the candied solution for 12-15 days; d 1. After pickling, adjust the pH to 2.3-3.3 to obtain candied cherry blossoms. The candied sakura prepared by the method not only retains the original flavor of raw materials, but also embodies the sweetness of the combination of sakura and syrup such as honey or glucose syrup, creates a brand-new taste of sakura, and satisfies the requirements of the public very much.

Description

technical field [0001] The invention belongs to the field of utilization and processing of cherry blossoms, and in particular relates to edible candied cherry blossoms and a preparation method thereof. Background technique [0002] Edible cherry blossoms—Guanshan cherry blossoms, a plant of the subgenus Cherry in the Rosaceae cherry genus, are native to the temperate Himalayas in the northern hemisphere and are cultivated all over the world. Cherry blossoms are deciduous trees with purple-brown bark, alternate flowers and leaves, awn teeth on the edges, dark green and shiny surface. There are three to five flowers per branch, forming an umbel, with notches at the tip of the petals, and the flowers are mostly white or red. [0003] With the popularity of the international sakura food wave and the awareness of the new generation in China on eating sakura, eating sakura cakes, sakura tea, sakura pudding and other products made of salted Guanshan cherry blossoms has become a co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/30A23V2250/1626
Inventor 郑渊郑涵韬
Owner 郑渊
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