Coherent making method of haw beverages, dried haw fruits and haw noodles, and processed products made by coherent making method

A production method and technology of hawthorn, applied in food preservation, confectionary industry, confectionery, etc., can solve the problems of large damage to nutrients and poor taste of processed hawthorn products, so as to achieve sweet and sour taste, improved taste and rich nutrition Effect

Pending Publication Date: 2017-08-11
刘江
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the existing hawthorn processing technology to be solved by the present invention has the defects that the nutrient components are greatly damaged and the taste of the processed hawthorn products is not good, and then a kind of nutrient components is little damaged, the mouthfeel is sweet and sour, the color, taste and shape are pleasant, Nutritious, free of any coloring and additives, hawthorn beverage, dried fruit and vermicelli coherent production method and processed products thereof capable of preparing various types of processed hawthorn products

Method used

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  • Coherent making method of haw beverages, dried haw fruits and haw noodles, and processed products made by coherent making method
  • Coherent making method of haw beverages, dried haw fruits and haw noodles, and processed products made by coherent making method
  • Coherent making method of haw beverages, dried haw fruits and haw noodles, and processed products made by coherent making method

Examples

Experimental program
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Effect test

Embodiment 1

[0041] This embodiment provides a coherent production method of hawthorn beverage, dried fruit and vermicelli. It includes the following steps:

[0042] 1) Soak the frozen hawthorn in water at 0°C. The water covers the surface of the fruit for 10mm, and then freeze it to reduce its contact time with oxides in the air, prevent it from spoilage, and stir once every 8 minutes until the soaking time reaches 15 minutes. , feel the pulp softening by hand; take it out, and then soak it in 1.5wt% salt water for 20 minutes to remove the dirt and bacteria on the surface of the hawthorn; finally, use a pitter to poke out the core to obtain the pulp, that is, the pitted hawthorn;

[0043] 2) Pour 1500g of water into the electric heating stainless steel sandwich pot, then take 12g of kudzu root and 4.5g of licorice, wash them, put them in water, and heat to boiling; then, take 840g of white sugar and put them into boiling water to dissolve; finally, put Rinse 600g of pitted hawthorn and 7...

Embodiment 2

[0050] This embodiment provides a coherent production method of hawthorn beverage, dried fruit and vermicelli. It includes the following steps:

[0051] 1) Soak the frozen hawthorn in water at -2°C. The water covers the surface of the fruit for 10mm, and then freeze it to reduce its contact time with the oxides in the air and prevent it from spoiling. Stir once every 10 minutes until the soaking time reaches For 10 minutes, feel the pulp softened by hand; take it out, and then soak it in 2wt% salt water for 15 minutes to remove the dirt and bacteria on the surface of the hawthorn; finally, use a pitter to poke out the core to obtain the pulp, that is, the pitted hawthorn;

[0052] 2) Pour 1000g of water into an air-heated stainless steel jacketed pot, then take 6g of kudzu root and 4g of licorice, wash them, put them in water, and heat to boiling; then, take 400g of white sugar and dissolve in boiling water; finally, put Rinse 500g of pitted hawthorn and 4g of wolfberry with ...

Embodiment 3

[0059] This embodiment provides a coherent production method of hawthorn beverage, dried fruit and vermicelli. It includes the following steps:

[0060] 1) Soak the frozen hawthorn in water at 2°C. The water covers the surface of the fruit by 10mm, and then freeze it to reduce its contact time with oxides in the air, prevent it from spoilage, and stir once every 5 minutes until the soaking time reaches 20 minutes. , feel the pulp softened by hand; take it out, and then soak it in 1wt% salt water for 30 minutes to remove the dirt and bacteria on the surface of the hawthorn; finally, use a pitter to poke out the core to obtain the pulp, that is, the pitted hawthorn;

[0061] 2) Pour 1000g of water into an electric heating stainless steel jacketed pot, then take 10g of kudzu root and 2g of licorice, wash them, put them in water, and heat them to boiling; then, take 600g of white sugar and dissolve them in boiling water; finally, put 300g of The pitted hawthorn and 6g wolfberry w...

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Abstract

The invention discloses a coherent making method of haw beverages, dried haw fruits and haw noodles, and processed products made by the coherent making method. The making method comprises the following steps of (1) mixing radix puerariae, with licorice roots, sugar and water to obtain a mixture A, performing heating until the mixture A is boiled, then adding haws after core removal, and Chinese wolfberry fruits, and maintaining the boiling state so as to obtain a mixture; (2) sequentially sterilizing the mixture, performing enzyme inactivation, and performing soaking; (3) performing separation on the soaked mixture so as to obtain solids and haw beverages; (4) removing the radix puerariae and the licorice roots, performing separation once again, separately collecting tidy and unbroken haws, and a mixture of Chinese wolfberry fruits and broken haws; and (5) baking the tidy and unbroken haws so as to obtain dried haw fruits, pulping the mixture of the Chinese wolfberry fruits and the broken haws so as to obtain pulp, uniformly stirring the pulp, starch, glutinous rice flour and elm bark powder, and then performing pressing into strips so as to obtain haw noodles. The haw beverages, the dried haw fruits and the haw noodles, made by the making method are small in destruction to nutrient components, moderate in sugar acid ratio, sour and sweet in mouth feel, palatable, pleasant in color, taste and shape, rich in nutrition, and free from pigment and additives.

Description

technical field [0001] The invention belongs to the technical field of hawthorn deep processing, and in particular relates to a continuous production method of hawthorn beverage, dried fruit and vermicelli and processed products thereof. Background technique [0002] Hawthorn is rich in organic acids, pectin, vitamins and minerals, etc., so it is rich in nutrients and has the functions of lowering blood fat, appetizing, promoting blood circulation and removing blood stasis. Because hawthorn contains tannic acid, its acidity is too high, which is more irritating to the stomach, so there is a requirement for the amount of consumption, and the amount of consumption is relatively small. It is difficult to achieve the best health care effect, so it must be processed so that eating more will not hurt the stomach. [0003] There are many kinds of processing methods of hawthorn in the prior art, and the processing method that often adopts is that hawthorn is processed into beverage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L33/125A23G3/48A23L2/42A23L2/84A23L3/3463A23L3/00
CPCA23G3/48A23L2/02A23L2/04A23L2/42A23L2/52A23L2/84A23L3/00A23L3/3463
Inventor 刘江
Owner 刘江
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