Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Making method of liquor-saturated waxberry candied fruits

A technology of drunk bayberry and preserved fruit, which is applied in the field of preserved fruit preparation, which can solve problems such as single taste, inability to maintain the flavor of bayberry, poor market demand for preserved bayberry, etc., and achieve a good taste effect

Inactive Publication Date: 2018-07-06
溜溜果园集团股份有限公司
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The preserved bayberry fruit prepared by the prior art cannot keep the bayberry flavor well, and the taste is single and the mouthfeel is not good, which leads to the poor market demand for the preserved bayberry fruit all the time.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Making method of liquor-saturated waxberry candied fruits
  • Making method of liquor-saturated waxberry candied fruits
  • Making method of liquor-saturated waxberry candied fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] Through the description of the embodiments below, the specific implementation of the present invention includes the shape, structure, mutual position and connection relationship between the various parts, the function and working principle of each part, the manufacturing process and the operation and use method of the various components involved. etc., to make further detailed descriptions to help those skilled in the art have a more complete, accurate and in-depth understanding of the inventive concepts and technical solutions of the present invention.

[0022] Such as figure 1 As shown, a method for preparing dried red bayberry fruit, including the following steps: fruit selection → air bubble cleaning → insect removal and cleaning → vacuum dehydration → rice wine soaking → rapid freezing → refrigeration → thawing → blanching → sugar infiltration → drying → dehumidification Soft → Packaging.

[0023] Fruit selection: select the fresh bayberry fruit of the season, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a making method of liquor-saturated waxberry candied fruits, and relates to the technical field of making of candied fruits. The making method comprises the following steps ofperforming pretreatment; performing soaking with rice wine: soaking dehydrated waxberries in rice wine of which the alcoholic strength content is 50-65 degrees, wherein the soaking time is 24-30h, andperforming stirring once every 3-5h during the soaking time; performing rapid freezing; performing cold storage; performing unfreezing; performing blanching; performing sugar permeability; and performing post-treatment. Through the adoption of the making method disclosed by the invention, the liquor-saturated waxberry candied fruits slightly containing wine taste can be made, the color, the fragrance and the taste of original fruits are well stored, and the liquor-saturated waxberry candied fruits also contain slight wine taste and are good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of preserved fruit preparation, in particular to a method for preparing preserved bayberry fruit. Background technique [0002] Disclose in the prior art the production method of various candied fruit preserves. In the processing process of traditional preserved fruit, candied fruit is made of fresh fruit (including some vegetable varieties), white sugar, citric acid, maltose, etc., after raw material selection, preprocessing, sugar cooking, dipping, drying, product packaging, etc. process made. [0003] According to measurements: the sugar content of high-quality red bayberry pulp is 12%-13%, the acid content is 0.5%-1.1%, and it is rich in cellulose, mineral elements, vitamins and a certain amount of protein, fat, pectin and 8 kinds of antioxidants. Amino acids that are beneficial to the human body, the content of calcium, phosphorus and iron in the fruit is more than 10 times higher than that of other f...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 杨帆
Owner 溜溜果园集团股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com