Fusctus phyllanthi preserved fruit and preparation method thereof

A technology of preserved olives and Yunnan olives, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of lack of heat resistance, acid and alkali resistance, etc.

Inactive Publication Date: 2018-12-14
GUANGDONG HONGRUI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

SOD does not have the characteristics of heat resistance, acid and alkali resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preserved Dian olive fruit and a preparation method thereof. The preserved fruit of the present invention comprises the following raw materials in parts by weight: 100 parts Dian olive, 2 parts perilla leaves, and 10 parts white sugar;

[0027] A preparation method of Yunnan olive fruit preserves includes the following steps:

[0028] (1) Put the Yunnan olives into the container, add water to solid-liquid ratio 1:1 and boil for 5 minutes;

[0029] (2) After step 1) is boiled, the Yunnan olives are squeezed and pitted;

[0030] (3) Dry the dried olives from step 2) until the moisture content is less than 10%;

[0031] (4) Add perilla leaves and white granulated sugar in proportion and mix well;

[0032] (5) It can be eaten after being sealed and marinated for 5 days.

Embodiment 2

[0034] A preserved Dian olive fruit and a preparation method thereof. The preserved fruit of the present invention comprises the following raw materials in parts by weight: 200 parts of Dian olive, 10 parts of perilla leaves, and 60 parts of white sugar;

[0035] A preparation method of Yunnan olive fruit preserves includes the following steps:

[0036] (1) Put the Yunnan olives into the container, add water to the solid-liquid ratio of 1:3 and boil for 30 minutes;

[0037] (2) After step 1) is boiled, the Yunnan olives are squeezed and pitted;

[0038] (3) Dry the dried olives in step 2) until the moisture content is less than 8%;

[0039] (4) Add perilla leaves and white granulated sugar in proportion and mix well;

[0040] (5) Finally, it can be eaten after being sealed and marinated for 20 days.

Embodiment 3

[0042] A preserved Dian olive fruit and a preparation method thereof. The preserved fruit of the present invention includes the following raw materials in parts by weight: 120 parts of Dian olive, 4 parts of perilla leaves, 20 parts of xylitol and glucose (mass ratio 1:4);

[0043] A preparation method of Yunnan olive fruit preserves includes the following steps:

[0044] (1) Put the Yunnan olives into the container, add water to the solid-liquid ratio of 1:2 and cook for 20 minutes;

[0045] (2) After step 1) is boiled, the Yunnan olives are squeezed and pitted;

[0046] (3) Dry the dried olives in step 2) by microwave until the moisture content is less than 8%;

[0047] (4) Add perilla leaves, xylitol and glucose in proportion to the accessories and mix well;

[0048] (5) It can be eaten after 8 days of sealing and marinating.

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PUM

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Abstract

The invention discloses a fusctus phyllanthi preserved fruit and a preparation method of the fusctus phyllanthi preserved fruit, the fusctus phyllanthi preserved fruit comprises the following raw materials by weight: 100-200 parts of fusctus phyllanthi, 2-10 parts of folia perillaeacutae, and 10-60 parts of white granulated sugar. The preparation method comprises the following steps: (1) putting the fusctus phyllanthi in a container, adding water to boil out; (2) denucleating the fusctus phyllanthi after boiling out in the step 1); (3) drying the denucleated fusctus phyllanthi in the step 2);(4) proportionally adding the auxiliary materials of the folia perillaeacutae and the white granulated sugar, and stirring evenly; and (5) finally sealing, and eating after pickling for 5-20 days. Theeffective ingredients of the fusctus phyllanthi preserved fruit are completely kept, the fusctus phyllanthi preserved fruit has the functions of clearing heat, relieving sore-throat, moistening lung,removing phlegm, and relieving cough and asthma, the taste of the fresh fusctus phyllanthi is improved, the raw materials are scientifically and reasonably matched, and the preparation method is simple and feasible.

Description

Technical field [0001] The invention relates to a Dian olive preserved fruit and a preparation method thereof, and belongs to the technical field of food processing. Background technique [0002] Candied fruits are prepared from fresh fruits. They are a kind of food that can be preserved for a long time and have a unique flavor. After long-term evolution, candied fruits have become a traditional snack food popular among the public. [0003] Fusctusphyllanthi, also known as Phyllanthus vulgaris, is the fruit of Phyllanthus emblica Linn, a plant belonging to Phyllanthus emblica Linn in the Euphorbiaceae family. It is widely distributed in many provinces in southwest and southeast my country. As an important medicinal and edible plant resource, Dian olive is included in the 1974 edition of "Drug Standards of Yunnan Province", the 1978 edition of "Tibetan Medicine Standards", and the 1977-2005 editions of "The Pharmacopoeia of the People's Republic of my country". Traditional Chinese m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/364A23G3/48
Inventor 刘文强
Owner GUANGDONG HONGRUI TECH CO LTD
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