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Processing method of rose and phyllanthus emblica preserved fruits

A processing method, rose technology, applied in the confectionary industry, the function of food ingredients, confectionery, etc., to achieve the effect of enriching nutrients, changing permeability, and increasing nutrition

Inactive Publication Date: 2017-12-15
李春生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, it has not been reported that the combination of rose and emblical fruit can be made into preserved products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method for the preserved fruit of Amla emblica, which is characterized by the following steps: processing through the steps of preparing materials, preserving brittleness and hardening, pre-processing the rose, pulverizing, pre-cooking, candiing, drying, gel coating, packaging, etc. into, and the described processing method adopts the following steps:

[0020] A. Preparing materials: select fresh, fleshy and plump embellish fruit, and after cleaning, cut the embola into pieces and set aside for later use;

[0021] B. Brittleness-preserving and hardening: Soak the emblica pieces in 0.2% calcium carbonate solution for 40 minutes for hardening treatment, take out the brittle-preserving and hardening pieces, filter dry, and put them in 0.1% sulfurous acid solution medium, soak for 2 hours, rinse with water after soaking, and drain the water;

[0022] C. Pretreatment of roses: select fresh roses, wash them with clean water, and perform steam fixing. The fixing ...

Embodiment 2

[0031] A processing method for the preserved fruit of Amla emblica, which is characterized by the following steps: processing through the steps of preparing materials, preserving brittleness and hardening, pre-processing the rose, pulverizing, pre-cooking, candiing, drying, gel coating, packaging, etc. into, and the described processing method adopts the following steps:

[0032] A. Material preparation: select fresh, succulent, burdock, yam, and cut them into pieces of emblica, burdock, and yam after cleaning, and mix 10kg pieces of emvia, 3kg pieces of burdock, and 3kg pieces of yam. The mixed raw materials are prepared for use;

[0033] B. Brittleness-preserving and hardening: put the mixed raw materials in a mixed solution of 0.1% calcium carbonate and 0.2% calcium oxide for 50 minutes for hardening treatment, take out the brittle and hardened emblica pieces, filter dry, and put in 0.2 % sulfurous acid and 0.2% sodium bisulfite mixed solution, soak for 3 hours, rinse with...

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PUM

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Abstract

The invention relates to a processing method of rose and phyllanthus emblica preserved fruits. The processing method is characterized in that the rose and phyllanthus emblica preserved fruits are processed by taking roses and phyllanthus emblica as raw materials through the processes of material preparation, brittleness-keeping hardening, rose pretreatment, grinding, precooking, candying, drying, coating, packaging and the like. According to the method, rose juice is separated from rose residues, the rose juice is adopted for precooking the phyllanthus emblica raw material, and table salt is added during precooking, so that the internal organizational structure of the raw materials can be improved, the penetrability of cells can be changed, and sugar can permeate into phyllanthus emblica preserved fruits; and the phyllanthus emblica preserved fruits are coated with the rose residues, so that the utilization ratio of the raw materials is effectively improved, and nutrients of finished products of the preserved fruits are increased. Furthermore, the rose and phyllanthus emblica preserved fruits have the effects of promoting qi circulation and removing obstruction in the collateral, harmonizing the blood and the like.

Description

technical field [0001] The invention relates to the field of deep processing of food, in particular to a processing method of the preserved fruit of Amla amla. Background technique [0002] Embergia, also known as Niuganguo, Glycolicia oleifera, is also known as "oil gold". It tastes bitter and sour, and afterward is sweet and cool, very upright. At present, there are also two kinds of wild Niuganguo and fruit-type Niuganguo on the market. Compared with wild Niuganguo, fruit-type Niuganguo has the characteristics of large fruit, thick meat, less fiber, rich nutrition, high yield, good benefits, etc., and it is more sweet and refreshing to eat. It is best to eat raw, but it is relatively bitter. It is usually eaten after pickling, which is easier to eat. There are also preserved fruits made of fruit vinegar. It is very nutritious. Vitamin C is 100 times that of apples, 5 times that of kiwi, and 15-20 times that of citrus. [0003] Rose is native to China and has a long hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54A23G3/36
CPCA23G3/48A23G3/362A23G3/364A23G3/54A23V2002/00A23V2200/22A23V2200/30A23V2250/032A23V2250/1614A23V2250/21A23V2250/616A23V2250/5432A23V2250/5086
Inventor 李春生张宏伟
Owner 李春生
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