Method for making haw flakes

A production method and the technology of hawthorn slices are applied in confectionary, confectionary industry, food science, etc., which can solve the problems of low nutritional content, single taste of hawthorn slices, and no health-preserving effect, so as to achieve good health-preserving effect and shape Stable, stable molding effect

Inactive Publication Date: 2018-01-09
GUANGXI JINGXI LIANGPENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the hawthorn slices sold on the market have a relatively simple taste, and the nutritional content is not high, so they do not have health-preserving effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of hawthorn slice, its concrete preparation steps are as follows:

[0022] (1) Raw material ratio: 130 parts of fresh hawthorn, 30 parts of rock sugar, 25 parts of white sugar, 45 parts of starch, 25 parts of banana, 16 parts of gelatin powder, 30 parts of red bean;

[0023] (2) Hawthorn treatment: wash the fresh hawthorn in clean water, take it out, rub the fresh hawthorn with salt for 1 minute, then wash off the salt and soak it in salt water for 4 minutes. After soaking, wash it twice with clean water, then soak it in warm water for 5 minutes. The temperature of the warm water is controlled at 25 degrees Celsius. Then take it out and dry it. Add an appropriate amount of cold boiled water, squeeze the hawthorn into hawthorn mud, then homogenize the hawthorn mud, and then put it in a spray dryer to dry to form hawthorn powder. The drying time of the hawthorn mud is 15 minutes;

[0024] (3) Treatment of auxiliary materials: put the red bean...

Embodiment 2

[0028] A kind of preparation method of hawthorn slice, its concrete preparation steps are as follows:

[0029] (1) Raw material ratio: 140 parts of fresh hawthorn, 40 parts of rock sugar, 30 parts of white sugar, 50 parts of starch, 28 parts of banana, 18 parts of gelatin powder, 35 parts of red bean;

[0030] (2) Hawthorn treatment: wash the fresh hawthorn in clean water, take it out, scrub the fresh hawthorn with salt for 1.5 minutes, then wash off the salt and soak it in salt water for 5 minutes. After soaking, wash it twice with clean water, then soak it in warm water for 5 minutes, the temperature of the warm water is controlled at 28 degrees Celsius, then take it out and dry it, then remove the core of the hawthorn, put it into the beater, and pour it into the beater Add an appropriate amount of cold boiled water, squeeze the hawthorn into hawthorn mud, then homogenize the hawthorn mud, and then put it in a spray dryer to dry to form hawthorn powder. The drying time of t...

Embodiment 3

[0035] A kind of preparation method of hawthorn slice, its concrete preparation steps are as follows:

[0036] (1) Raw material ratio: 150 parts of fresh hawthorn, 50 parts of rock sugar, 35 parts of white sugar, 55 parts of starch, 30 parts of banana, 20 parts of gelatin powder, 40 parts of red bean;

[0037] (2) Hawthorn treatment: wash the fresh hawthorn in clean water once, take it out and rub the fresh hawthorn with salt for 2 minutes, then wash off the salt and soak it in salt water for 6 minutes. After soaking, wash it with clean water 3 times, then soak it in warm water for 6 minutes. Add an appropriate amount of cold boiled water, squeeze the hawthorn into hawthorn mud, then homogenize the hawthorn mud, and then put it in a spray dryer to dry to form hawthorn powder. The drying time of the hawthorn mud is 20 minutes;

[0038](3) Treatment of auxiliary materials: put the red beans in a steamer for steaming, put them in a pot after they are cooked, then add an appropri...

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PUM

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Abstract

The invention discloses a method for making haw flakes. According to the method, haw powder is made through a series of procedures of fresh haw cleaning, pulping, homogenization and drying; fresh hawsare relatively well cleaned with salty water; due to adoption of starch, the viscosity of haw pulp is increased; due to adoption of bananas, the taste of the haw flakes is improved, and the haw flakes have effects of clearing heat and moistening intestines and promoting intestine and stomach wriggling; due to adoption of gelatin powder, the haw flakes are relatively stable in shape; due to homogenization treatment, the uniformity of the haw pulp is ensured, constant taste is ensured, and the quality of the haw flakes is ensured; due to a spray dryer, haw powder is uniformly dried, and properties of the haw powder is ensured; and due to red beans, the taste of the haw flakes is improved, and the haw flakes have the effects of tonifying spleens and checking diarrhea as well as inducing dieresis and alleviating edema. The method is simple in making procedure, nutrient components in the haw flakes are enriched, the taste of the haw flakes is improved, the haw flakes can be shaped stably,and in addition the haw flakes have good healthcare effects.

Description

technical field [0001] The invention relates to the field of preparation of hawthorn slices, in particular to a preparation method of hawthorn slices. Background technique [0002] Hawthorn slices, also known as hawthorn cakes, are made of high-quality hawthorn as the main material and refined through multiple processes such as material selection, cleaning, steaming, beating, molding, drying, and packaging. The most basic shape of hawthorn slices is hawthorn slices. Derivatives include hawthorn strips, sandwich hawthorn slices, fruity hawthorn slices, iron hawthorn, fruit Dan skin, snow hawthorn and so on. Hawthorn slices and hawthorn fruit peels are the most common and popular varieties. The product is a round flake with bright color, uniform thickness and moderate crisp quality. The sugar content is 85%, the reducing sugar content is 9%, and the total acid is 1.5%. It is also rich in nutrients such as protein, fat, calcium, phosphorus, iron and vitamin C. After eating, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/44A23G3/00
Inventor 梁忠茂
Owner GUANGXI JINGXI LIANGPENG FOOD
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