Preparation method for dried yellow peach kernel product having shell

A technology for yellow peach kernels and dried products, which is applied in the field of preparation of dried yellow peach kernels with shells, can solve problems such as unreasonable processing technology, complicated and difficult processing of yellow peach kernels, and lack of nutritional value of yellow peach kernels, and achieves easy mastery, simple operation, The effect of the convenience of eating the finished product

Inactive Publication Date: 2017-04-26
石台县小菜一碟农产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yellow peach kernel is the dry and mature seed of yellow peach. It has the effects of promoting blood circulation and removing blood stasis, moistening the intestines and laxative, relieving cough and relieving asthma. , cough and asthma, nowadays, although the beneficial effects of yellow peach kernels are well known, for now, because the actual processing of yellow peach kernels is relatively cumbersome and difficult, and in the processing, because the processing technology is not reasonable enough, the nutrition of yellow peach kernels after preparation There is a big lack of value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of a shelled yellow peach kernel dry product, comprising the following steps:

[0020] 1) The market purchases or picks half-ripe yellow peaches. The yellow peaches need to be collected within 10 days after the fruit falls. After collection, sort the stalked fruits and remove the rotten, deformed and undamaged fruits;

[0021] 2) Put the above-mentioned collected yellow peaches into a soaking tank, and then put the soaking liquid in the tank. Accelerated corrosion of the peach peel and pulp to facilitate the subsequent extraction of the core;

[0022] The formula of the above dipping liquid is: 8 parts of citric acid, 4 parts of sodium citrate, 1 part of pectinase, 1 part of cellulase and 20 parts of water;

[0023] During preparation, after mixing directly, after boiling at a high temperature, stirring and decocting at a constant temperature for 5 minutes;

[0024] 3) Take out the yellow peaches treated in the above step 2, put them into a crushi...

Embodiment 2

[0029] A preparation method of a shelled yellow peach kernel dry product, comprising the following steps:

[0030] 1) The market purchases or picks half-ripe yellow peaches. The yellow peaches need to be collected within 10 days after the fruit falls. After collection, sort the stalked fruits and remove the rotten, deformed and undamaged fruits;

[0031] 2) Put the above-mentioned collected yellow peaches into a soaking tank, and then put the soaking liquid in the tank. Accelerated corrosion of the peach peel and pulp to facilitate the subsequent extraction of the core;

[0032] The formula of the above dipping liquid is: 8 parts of citric acid, 4 parts of sodium citrate, 1 part of pectinase, 1 part of cellulase and 20 parts of water;

[0033] During preparation, after mixing directly, after boiling at high temperature, stirring and decocting at constant temperature for 3 minutes to obtain;

[0034] 3) Take out the yellow peaches treated in the above step 2, put them into a ...

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PUM

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Abstract

The invention provides a preparation method for a dried yellow peach kernel product having shell. The preparation method comprises: collecting fresh yellow peach, washing, rotting the pulp until the pulp is removed, disinfecting and sterilizing, and drying so as to obtain the product. According to the present invention, the yellow peach kernel produced by using the method can completely retain the nutrients of the yellow peach kernel, improve the extension product types of the yellow peach, and avoid the waste of the resource due to the short mature period and the easy rotting of the yellow peach; and the method has characteristics of simple operation and easy mastering, and the finished product is easy to eat, has effects of lung moisturizing, phlegm removing, cough stopping, asthma relieving, intestine smoothing, constipation relieving and the like, and is suitable for long-term consumption.

Description

technical field [0001] The invention relates to the technical field of non-staple food processing, in particular to a method for preparing dried shelled yellow peach kernel products. Background technique [0002] Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow flesh. Yellow peach is very nutritious, rich in antioxidants (α-carotene, β-carotene, lycopene, lycopene and vitamin C, anti-free radicals, etc.), dietary fiber (a large amount of pectin in the pulp is The cellulose needed by the human body, easy to absorb, etc.), iron, calcium, and various trace elements (the content of selenium, zinc, etc. is obviously higher than that of other fruits, and it is the king of fruits). Yellow peaches are soft but hard when eaten, more sweet and less sour, with aroma, medium water content, and a ripe sugar content of 14-15 degrees. Regular consumption can play a role in laxative, lowering blood sugar and bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/00
CPCA23V2002/00
Inventor 黄选检
Owner 石台县小菜一碟农产品有限公司
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