Plum syrup and preparation method thereof

A technology of sour plum soup and raw materials, which is applied in the direction of food ingredients as taste improvers, food ingredients containing natural extracts, food drying, etc. It can solve the problems of inability to extract, affect the taste, fragrance and nutrition of sour plum soup, and achieve the purpose of improving sweetness and enhancing Overall taste, guaranteed nutritional effect

Inactive Publication Date: 2018-12-14
NINGXIA JINBOLE FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the existing preparation process of sour plum soup, because there are many components, the best nutrients of the components cannot be extracted, and some components such as licorice have a special smell, which greatly affects the taste, fragrance and nutrition of sour plum soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] Specifically, the preparation method may include the following steps:

[0039] a) Preparing dried fruit: making ebony plum, hawthorn, red jujube and Luo Han Guo into dried fruit respectively;

[0040]b) Component extraction: Stevia, tangerine peel, sweet-scented osmanthus, licorice, chrysanthemum, malt, roselle, perilla seed, chamomile and the dried fruit obtained in step a) were soaked in water at 40-50°C for 1- After 4 hours, it is ready for use; add soaked hawthorn, red dates, and Luo Han Guo to the extraction tank, heat up to 60-70°C, and keep for 20-40min; add ebony, malt, perilla seeds, heat up to 71-85°C, and keep for 20-40min 40min; add licorice, heat up to 86-95°C, keep for 20-40min; add tangerine peel, roselle, cool down to 70-85°C, keep for 20-40min; add stevia, chamomile, osmanthus, chrysanthemum, cool down to 60-69 ℃, keep it for 20-40 minutes; solid-liquid separation, collect the separated liquid, and cool the obtained liquid to 30-40 ℃ for later use;

...

Embodiment 1

[0064] A sour plum soup prepared from the following raw materials in parts by weight: 55 parts of ebony plum, 25 parts of hawthorn, 5 parts of red date, 6 parts of Luo Han Guo, 4 parts of stevia, 1 part of tangerine peel, 4 parts of roselle, and 3 parts of perilla seed 3 parts of chamomile, 2 parts of licorice, 2 parts of sweet-scented osmanthus, 1 part of chrysanthemum, 1 part of malt;

[0065] The preparation method comprises the following steps:

[0066] a) prepare dried fruit, specifically as follows:

[0067] a1) Pretreatment of raw materials: select ripe ebony plums, hawthorns, mangosteen or red dates, remove pits and wash for later use;

[0068] a2) Slicing: cutting the pretreated raw materials in step a1) into thin slices of 1-1.5 cm;

[0069] a3) Cooking: put the processed slices in step a2) into a continuous conveyor, pass steam, take out after cooking for 4 minutes and cool down to normal temperature, spread them separately, and dry them naturally to obtain dried ...

Embodiment 2

[0076] A kind of sour plum soup, including 50 parts of black plum, 20 parts of hawthorn, 1 part of licorice, 3 parts of red dates, 3 parts of Luo Han Guo, 2 parts of stevia, 2 parts of tangerine peel, 1 part of sweet-scented osmanthus, 1 part of chrysanthemum, 1 part of malt, and 1 part of roselle , 1 part perilla seed, 1 part chamomile.

[0077] Preparation method is the same as embodiment 1

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Abstract

The invention provides a plum syrup and a preparation method thereof, and belongs to the technical field of food processing. The plum syrup is prepared from the following raw materials in part by weight: 50-60 parts of dark plum, 20-30 parts of hawthorn, 3-8 parts of red date, 3-8 parts of momordicagrosvenori, 2-5 parts of stevia rebaudiana, 1-2 parts of dried orange peel, 1-5 parts of roselle, 1-3 parts of perilla seed, 1-3 parts of chamomile, 1-3 parts of liquorice, 1-3 parts of sweet-scented osmanthus, 1-3 parts of chrysanthemum, and 1-3 parts of malt. The preparation method of the plum syrup provided by the invention is mainly used for preparing the plum syrup, the plum syrup is formed by scientifically compounding multiple components, the plum syrup has the functions of clearing summer heat and quenching thirst, is rich in nutrition, sour and sweet and rich in flavor, and fragrant in taste.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a sour plum soup and a preparation method thereof. Background technique [0002] Sour plum soup is a drink that has the function of relieving heat and quenching thirst with ebony as the main component. Black plum, also known as sour plum, is a deciduous tree plant in Rosaceae. Black plum contains more potassium and less sodium, and contains catechin that can promote intestinal peristalsis. It contains a variety of organic acids that can improve liver function. Plum acid in ebony can also soften blood vessels, delay hardening of blood vessels, and has anti-aging and anti-aging effects. [0003] The application number is CN201310526687.8, and the Chinese patent application titled Zaoxiang health-preserving sour plum soup discloses a kind of sour plum soup, which consists of the following raw materials in parts by weight: soybean milk 180-200, sour plum juice 80-100, rice wine 40-50,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L21/25A23L5/10A23L2/04
CPCA23L2/02A23L2/04A23L2/84A23L5/10A23L5/13A23L21/25A23V2002/00A23V2200/16A23V2250/21A23V2250/606A23V2300/10A23V2300/14
Inventor 吴玉柱夏军吴星月夏宇晨
Owner NINGXIA JINBOLE FOOD TECH CO LTD
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