Preparation method of candied pagodatree flowers

A technology of sophora japonica and candied fruit, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of losing the sweet and sour taste of the candied sophora japonica, losing the aroma of the candied sophora japonica, darkening the color of the candied sophora japonica, etc., and achieving a white color. , pleasant flavor, rich aroma effect

Inactive Publication Date: 2018-11-13
陇南师范高等专科学校
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the candied sophora japonica has not been treated for color protection, resulting in a darker color of the candied sophora japonica, and the proportion of sugar water is too large, resulting in poor taste, losing the unique sweet and sour taste of candied sophora japonica, and at the same time losing the unique taste of candied sophora japonica. aroma, making the flavor worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The preparation method of the Sophora japonica candied fruit of the present embodiment, comprises the following steps:

[0035] (1) Select fresh Sophora japonica flowers without mildew and rot, with the same size, color and maturity;

[0036] (2) Rinse the Sophora japonica flower with clean water, drain the water after washing, and pre-cool and store it for later use;

[0037] (3) Put the Sophora japonica flower pre-cooled in step (2) into boiling water for 2 seconds, then put it into ice water to protect the color for 2 seconds, then quickly remove and drain the water;

[0038] (4) Weigh pure water and white sugar with a mass ratio of 1:1 to make syrup, and boil for 16 minutes at 80°C;

[0039] (5) Put the color-protecting and drained Sophora japonica flower into the prepared syrup for 40 minutes, then take out the Sophora japonica flower to remove the excess syrup, and put it in the refrigerator for 20 hours;

[0040] (6) Dry the sophora japonica flower after refrig...

Embodiment 2

[0051] The preparation method of the Sophora japonica candied fruit of the present embodiment, comprises the following steps:

[0052] (1) Select fresh Sophora japonica flowers without mildew and rot, with the same size, color and maturity;

[0053] (2) Rinse the Sophora japonica flower with clean water, drain the water after washing, and pre-cool and store it for later use;

[0054] (3) Blanch the Sophora japonica flower pre-cooled in step (2) in boiling water for 4 seconds, then put it in ice water to protect the color for 24 seconds, then quickly remove and drain the water;

[0055] (4) Weigh pure water and white sugar with a mass ratio of 1:1 to make syrup, and boil for 32 minutes at 100°C;

[0056] (5) Put the color-protecting and drained Sophora japonica flower into the prepared syrup for 80 minutes, then take out the Sophora japonica flower to remove the excess syrup, and put it in the refrigerator for 28 hours;

[0057] (6) Dry the sophora japonica flower after refri...

Embodiment 3

[0068] The preparation method of the Sophora japonica candied fruit of the present embodiment, comprises the following steps:

[0069] (1) Select fresh Sophora japonica flowers without mildew and rot, with the same size, color and maturity;

[0070] (2) Rinse the Sophora japonica flower with clean water, drain the water after washing, and pre-cool and store it for later use;

[0071] (3) Blanch the Sophora japonica flower pre-cooled in step (2) in boiling water for 3 seconds, then put it in ice water to protect the color for 3 seconds, then quickly remove and drain the water;

[0072] (4) Weigh pure water and white sugar with a mass ratio of 1:1 to make syrup, and boil for 24 minutes at 95°C;

[0073] (5) Put the color-protected and drained Sophora japonica flower into the prepared syrup for 60 minutes, then take out the Sophora japonica flower to remove the excess syrup, and put it in the refrigerator for 24 hours;

[0074] (6) Dry the sophora japonica after refrigeration w...

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PUM

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Abstract

The invention discloses a preparation method of candied pagodatree flowers. The preparation method comprises the following steps of (1) selecting fresh pagodatree flowers as raw materials; (2) performing thorough rinsing, and performing draining; (3) adding the drained pagodatree flowers in boiling water, performing blanching for 2-4s, then adding the blanched pagodatree flowers in ice water for color protection for 2-4s, rapidly fishing out the pagodatree flowers after color protection, and performing draining; (4) weighing the pure water and the white granulated sugar in the mass ratio of the pure water to the white granulated sugar being 1 to 1, and performing boiling to obtain syrup; (5) putting the pagodatree flowers after color protection and draining in prepared syrup for sugaring for 40-80min, then taking out the sugared pagodatree flowers, and removing surplus syrup; (6) drying the refrigerated pagodatree flowers; (7) performing canning; and (8) performing sterilizing. The color, flavor and mouth feel of the pagodatree flowers candied juice are accepted by most of people, besides the aroma in summer can be maintained, the aroma in summer can also be made for most of people, the candied pagodatree flowers have good health-care effects, and can meet edible requirements of vast people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing candied sophora japonica. Background technique [0002] Sophora japonica, also known as acacia flower, broadly refers to the flowers and buds of leguminous plants, but generally the open flowers are called "saccharia japonica", also known as "saccharia japonica stamen", and the flower buds are called "saccharia japonica". It is often planted on the side of houses and roads. It is widely cultivated in all parts of China, mainly in the north, mainly in the Loess Plateau and North China Plain. It usually blooms in April and May every year, and the flowering period is generally about 10-15 days. [0003] Sophora japonica is bitter in taste, flat in nature, non-toxic, and has the effects of clearing away heat, cooling blood, stopping bleeding, and lowering blood pressure; it can treat hematemesis, hematuria, bleeding from hemorrhoids, red eyes due to win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48
Inventor 叶文斌樊亮王瀚杨豆豆何玉鹏孙娜朱秀娟宫峥嵘张明会
Owner 陇南师范高等专科学校
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