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Caragana sinica rehd and bothrocaryum controuersa(Hemsl.)poyark flavored docynia delavayi jam

A technology of light table tree fruit and Duoyi fruit, which is applied in the field of food processing to achieve the effect of mellow and delicate taste, easy preservation and unique flavor

Inactive Publication Date: 2017-05-17
ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using gorse root, dandelion fruit, and Duoyi fruit as the main raw materials, and pumpkin vines and leeks as health-care raw materials, a kind of gorse root dandelion fruit flavor Duoyi fruit jam has not been reported or launched yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of gooseberry flavor Douyi fruit jam, made by the following steps:

[0026] A. Gorse root pretreatment: take fresh gorse root rhizome, remove fibrous root and dark brown cork, clean it, cut into 4 cm long pieces, put it in a stainless steel container, add white sugar with 10% weight of gorse root, 0.12% hemicellulase, mix well and marinate, then put it into a pulper for beating to obtain sweet pulp of gorse root;

[0027] B. Pretreatment of Dengtai tree fruit: take fresh and spotless Dengtai tree fruit, wash them, remove the core and cut them in half, put them in a stainless steel container, add white sugar with 15% of the weight of the Dengtai tree fruit, mix well and marinate, and then send them into the beater , add the water of 1.5 times of the weight of the lighthouse fruit to make a slurry, and make the lighthouse fruit puree;

[0028] C. Duoyi fruit pretreatment: select mature and plump Duoyi fruit, wash, peel, cut in half and remove the ...

Embodiment 2

[0035] Embodiment 2, a kind of gooseberry flavor Doygo jam made by the following steps:

[0036]A. Gorse root pretreatment: take fresh gorse root rhizome, remove fibrous root and dark brown cork, clean it, cut into 4 cm long pieces, put it in a stainless steel container, add 12% white granulated sugar, 0.15% hemicellulase, mix well and marinate, then put it into a pulper for beating to obtain sweet pulp of gorse root;

[0037] B. Pretreatment of Dengtai tree fruit: Wash fresh and spotless Dengtai tree fruit, remove the core and cut in half, put it in a stainless steel container, add white sugar with 18% of the weight of the Dengtai tree fruit, mix well and marinate, and then send it into the beater , add the water of 2 times of the weight of the lighthouse fruit to make a slurry, and make the lighthouse fruit puree;

[0038] C. Duoyi fruit pretreatment: select ripe and plump Duoyi fruit, wash, peel, cut in half and remove the core, put it in a stainless steel container, ad...

Embodiment 3

[0049] Embodiment 3, a kind of gooseberry flavor Doygo jam, made by the following steps:

[0050] A. Gorse root pretreatment: take fresh gorse root rhizome, remove fibrous root and dark brown cork, clean it, cut into 4 cm long pieces, put it in a stainless steel container, add 15% white granulated sugar, 0.19% hemicellulase, mix well and marinate, then put it into a pulper for beating to obtain sweet pulp of gorse root;

[0051] B. Pretreatment of Dengtai tree fruit: wash fresh and spot-free Dengtai tree fruit, remove the core and cut in half, put it in a stainless steel container, add white sugar with 20% of the weight of the Dengtai tree fruit, mix well and marinate, and then send it into the beater , add the water of 2 times of the weight of the lighthouse fruit to make a slurry, and make the lighthouse fruit puree;

[0052] C. Duoyi fruit pretreatment: select mature and plump Duoyi fruit, wash, peel, cut in half and remove the core, put it in a stainless steel containe...

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Abstract

The invention discloses caragana sinica rehd and bothrocaryum controuersa(Hemsl.)poyark flavored docynia delavayi jam. According to the invention, caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi are taken as raw materials, and cushaw stems and semen allii tuberosi are further added, so that the jam is made. The jam fully uses nutritional values of caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi, and is in mutual compatibility and synergistic interaction with Chinese medicinal herbs, thereby having the efficacies of removing food retention and helping digestion and strengthening the spleen and stomach. According to the invention, yeast fermentation of fruit vinegar is carried out on Chinese herbal mixed pulp of caragana sinica rehd, bothrocaryum controuersa(Hemsl.)poyark and docynia delavayi, and therefore, the prepared product is savory and mellow in taste, sour and sweet and palatable, unique in flavor, easy in storage and outstanding in health-care functions, and can obviously improve discomfort of abdominal fullness and distention, dyspepsia and the like of a human body after being taken for a long term, has a simple making process, is easy to implement and is obvious in economic benefits and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to a gorse root, dandelion fruit-flavored doi fruit jam prepared by using gorse root, dandelion fruit and duoyi fruit as raw materials and adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Gorse root, the root is cylindrical, brown when not corked, with longitudinal wrinkles, and sparse and irregular protruding horizontal lines. Those that have been decorked are mostly light yellow, with transverse cracks in between. The root bark is a single-rolled round bar or block, 12-20 cm long, 1-2.5 cm in diameter, 3-7 mm thick, with a longitudinal crack on one side of the roll, and the inner surface is light brown. The texture is tough, the cross-section is white, yellowish, fleshy, and has many fibers. Bitter in the mouth, it has the effects of clearing the lung and benefiting the spleen, promoting blood circulation and dredging the v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L33/105
CPCA23V2002/00
Inventor 黄文雅
Owner ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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