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Method for brewing candied fruits by using wild chaenomeles sinensis

A technology of wild sour wood and sour papaya, which is applied to the functions of food ingredients, confectionery, confectionery industry, etc., can solve the problems of fruit self-destruction, not much use, and fresh fruit with a strong sour taste, so as to improve physical fitness and increase Procurement and sales income, the effect of preventing and treating rheumatism

Inactive Publication Date: 2017-05-10
丁淑端
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The defect of wild sour papaya is: the content of tannic acid is too much, the fresh fruit is too sour, so it is not used much, most of the fruits are self-defeating, and the resources are greatly wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Raw material preparation comprises the following steps:

[0021] (1), preparation of main ingredients: adopt fresh wild sour papaya fruit, sort and wash, dry and keep the fresh, crisp, yellow-green fruit;

[0022] (2), the preparation of initial soaking liquid: 3100 grams of quicklime water, 1000 grams of table salt, 30 grams of sweet pear leaves, 10 grams of sodium saccharin mix and stir, soak for 60 days;

[0023] (3), re-bubble liquid preparation: 1000 grams of white sugar, 2000 grams of honey, put the white sugar in the honey, and wait for the white sugar to melt into the liquid and stir evenly in the honey;

[0024] Raw material brewing comprises the following steps:

[0025] A, put the sour papaya through step (1) into the initial bubble liquid of step (2) and soak for 70 days and take it out, peel and remove the core, and cut into blocks;

[0026] B. Put the papaya through step A into the re-soaking solution of step (3) and soak for 30 days, dry the honey solut...

Embodiment 2

[0028] Raw material preparation comprises the following steps:

[0029] (1), preparation of main ingredients: adopt fresh wild sour papaya fruit, sort and wash, dry and keep the fresh, crisp, yellow-green fruit;

[0030] (2), the preparation of initial bubble liquid: 1600 grams of quicklime water, 500 grams of table salt, 12 grams of sweet pear leaves, 5 grams of sodium saccharin mix and stir well, soak for 60 days;

[0031] (3), rebubble liquid preparation: 400 grams of white sugar, 1000 grams of honey, white sugar are put into honey, treat that white sugar melts in honey and become liquid and stir;

[0032] Raw material brewing comprises the following steps:

[0033] A, put the sour papaya through step (1) into the initial bubble liquid of step (2) and soak for 80 days, take it out, peel and remove the core, and cut into pieces;

[0034] B. Put the papaya through step A into the re-soaking solution of step (3) and soak for 20 days, dry the honey solution and become candied...

Embodiment 3

[0036] Raw material preparation comprises the following steps:

[0037] (1), preparation of main ingredients: adopt fresh wild sour papaya fruit, sort and wash, dry and keep the fresh, crisp, yellow-green fruit;

[0038] (2), the preparation of initial bubble liquid: 5500 grams of quicklime water, 1500 grams of table salt, 50 grams of sweet pear leaves, 16 grams of sodium saccharin are mixed and stirred evenly, soaked for 60-80 days;

[0039] (3), preparation of soaking liquid again: 1500 grams of white sugar, 3500 grams of honey, put the white sugar in the honey, and wait until the white sugar melts in the honey to become liquid and stir evenly;

[0040] Raw material brewing comprises the following steps:

[0041] A, the sour papaya through step (1) is put into the initial bubble liquid of step (2) and soaked for 60 days and then taken out, peeled and cored, and cut into pieces;

[0042] B. Put the papaya through step A into the soaking liquid of step (3) and soak for 30 da...

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PUM

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Abstract

The invention relates to a method for brewing candied fruits by using wild chaenomeles sinensis. The method comprises the following steps of preparing a main material, preparing primary-soaking liquid in a certain weight percent, and preparing re-brewing liquid; and putting the prepared chaenomeles sinensis in the prepared re-brewing liquid for soaking for 20-30 days, drying candying liquid to obtain the candied fruits, and performing packaging so that the candied fruits appear on the market. The method disclosed by the invention has the beneficial effects that massive wasted wild chaenomeles sinensis is processed to obtain a functional food being novel and rich in nutrition. The candied fruits are high in quality and value, and not only are sold in China, but also are sold in world markets. Massive labor force is needed for constructing matching factories and production, the industry promotes development of local economy, local populations below the poverty line are helped to get jobs, and the industry can drive the development of relevant auxiliary materials and markets. The candied fruits not only can be used as delicious foods, but also can reduce blood lipid, reduce weight, reduce uric acid, and prevent and treat diseases of rheumatism and the like.

Description

technical field [0001] The invention belongs to the technical field of brewing methods using wild sour papaya. Background technique [0002] Wild sour papaya is a plant that grows in the low places of subtropical forests and has a wide distribution. Among them, Yongping County in western Yunnan and Shiping County in southern Yunnan are estimated to have millions of tons if purchased in the mature season, which shows the large output. Sour papaya will grow naturally as long as the world exists, which shows that the raw materials of the product are rich and stable. [0003] Wild sour papaya is rich in nutrients and is a plant that can be used both as food and medicine. It has a history of more than 2,000 years for folk medicine and food. At present, folks use it to cook chicken, fish, pork, etc., and more to make wine. It is mainly used to dispel wind and dampness, and prevent rheumatic heart disease. After years of research, it was discovered that wild sour papaya has a ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/364A23V2002/00A23V2200/16A23V2200/14A23V2200/332A23V2200/3262A23V2200/30
Inventor 丁淑端毛俊
Owner 丁淑端