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Method for manufacturing roselle enzyme fruits

A production method, the technology of solanum enzyme, applied in the direction of the function of food ingredients, food science, application, etc., to achieve the effect of promoting digestion

Inactive Publication Date: 2017-05-31
杨瑛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Roselle is also known as roselle, roselle, mountain eggplant, etc. Its fruit tastes acidic and cold. Edible roselle fruit not only has the functions of regulating and balancing blood lipids, nourishing blood, protecting liver, and anti-cancer, but also has medicinal value. Currently People often use its fresh fruit to make juice, and the dried fruit is soaked in water to make beverages, but there is no enzyme fruit made from roselle fresh fruit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] specific implementation plan

[0013] A kind of roselle ferment fruit preparation method is further described below.

[0014] A method for making roselle enzyme fruit, which is characterized in that: first, material selection is cleaned, fresh fruit is deseeded, washed with clear water, and then fresh fruit is put into a container;

[0015] Step 2. Squeeze the greens, pour in hot water above 93°C, and squeeze the greens for 1 to 3 minutes;

[0016] Step 3, dry, pick up the green fresh fruit and put it in a bamboo dustpan to dry until there are no water drops on the skin;

[0017] Step 4, blending and fermenting, put the dried fresh fruit in an altar, then add brown sugar and salt, stir evenly, cover and ferment for 100-120 days, the weight ratio of brown sugar and salt to fresh fruit is 0.1:0.02:1;

[0018] Step 5, drying in the sun, fermenting to obtain the enzyme fruit and drying in the sun;

[0019] Step 6, jar packaging.

[0020] The embodiments described above ...

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Abstract

The invention relates to the technical field of fruit processing, and specifically relates to a method for manufacturing roselle enzyme fruits. The invention adopts the following technical scheme to achieve the above purpose: the method for manufacturing roselle enzyme fruits is characterized by comprising the following steps: material selecting, cleaning, fixing, airing, conditioning and fermenting, drying and canning. The method for manufacturing roselle enzyme fruits has the beneficial effects that the prepared roselle enzyme fruits have the functions of appetizing, tonifying spleen, promoting digestion, maintaining beauty and keeping young, lowering lipid and reducing the blood pressure, etc.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a method for making roselle enzyme fruit. Background technique [0002] Roselle is also known as roselle, roselle, mountain eggplant, etc. Its fruit tastes acidic and cold. Edible roselle fruit not only has the functions of regulating and balancing blood lipids, nourishing blood, protecting liver, and anti-cancer, but also has medicinal value. Currently People often use its fresh fruit to make juice, and the dried fruit is soaked in water to make a drink, but there is no enzyme fruit made from roselle fresh fruit. Contents of the invention [0003] The invention provides a method for making roselle enzyme fruit, which can realize the comprehensive utilization of roselle fruit. [0004] The present invention realizes the following technical scheme that above-mentioned purpose adopts: a kind of roselle ferment fruit preparation method [0005] , is characterized in tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/326
Inventor 杨瑛陈桂雄郑明坤
Owner 杨瑛