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Anredera cordifolia preserved fruit production method

A production method, the technology of notoginseng, applied in food preservation, climate change adaptation, confectionery, etc., can solve the problems of large cell gaps, difficulty in controlling the amount of sugar, and loose tissue structure, so as to achieve long storage time and reduce oxidative browning Change and reduce the effect of loss

Inactive Publication Date: 2019-01-29
QUJING NORMAL UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main method is to use a certain concentration of calcium chloride solution to destroy the pulp tissue to increase the efficiency of soaking honey. The rattan notoginseng treated by this method will have large cell gaps and loose tissue structure. Curl and erosion will appear after water, and it will be difficult to control the amount of sugar immersed in it in the later processing

Method used

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Embodiment Construction

[0013] A method for making preserved rattan notoginseng fruit, comprising the following steps.

[0014] Step 1 Peel the fresh vine notoginseng tubers, clean them, cut them into slices with a thickness of 1-3cm, and drain the water for later use.

[0015] Step 2 Wash the fresh emblica and crush it for later use.

[0016] Step 3: By weight, take 10 parts of rattan notoginseng tablets prepared in step 1, immerse in water, boil for 1.25 hours, drain the soup, add water and repeat the cooking and drain the soup for 3 times, skim off the soup during the cooking process Remove the foam. After cooking, take it out and put it in cold water, wash off the mucus on the surface, and dry it for later use.

[0017] Step 4: By weight, the rattan notoginseng tablets prepared in step 3 and 1.75 parts of emblical fruit prepared in step 2 were evenly mixed, then immersed in a supersaturated white sugar solution at a temperature of 40°C, and then placed at 80 ± Dip in sugar for 60 hours in an o...

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Abstract

The invention belongs to the field of food processing, and particularly relates to an Anredera cordifolia preserved fruit production method, which comprises: 1, peeling fresh Anredera cordifolia tuber, cleaning, slicing, and draining the water so as to be spare; 2, washing Phyllanthus emblica L, and breaking so as to be spare; 3, taking 9-11 parts by weight of the Anredera cordifolia slices prepared in the step 2, adding water to immerse, boiling for 1-1.5 h, draining the soup, adding water, repeatedly cooking multiple times, taking out after the multiple cooking, placing into cold water, washing to remove the surface mucus, and carrying out air drying so as to be spare; and 4, uniformly mixing the Anredera cordifolia slices prepared in the step 3 and 1.5-2 parts of the Phyllanthus emblicaL prepared in the step 2, immersing in a 40 DEG C supersaturated white sugar solution, placing in a 80 + / - 5 DEG C oven, immersing in sugar for 48-72 h until the surface of the Anredera cordifolia slices is golden yellow., filtering out the sugar liquid, re-placing in the 80 + / - 5 DEG C oven, coating with a sugar coat for 24-36 h until the Anredera cordifolia slices are not sticky, taking out, and cooling to obtain the Anredera cordifolia preserved fruit.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for preparing preserved rattan notoginseng fruit. Background technique [0002] Rattan notoginseng, also known as Yangluokui, Tengzi notoginseng, Xiaonianyao, Tusanqi, etc., belongs to the perennial vine plant of Nagoniaceae. It is mainly distributed in Yunnan and Sichuan in China. In Yunnan, Sichuan and other places, it is mostly wild or semi wild state. Rattan notoginseng is a plant with the same source of medicine and food. Rattan notoginseng contains a variety of substances beneficial to the human body, such as notoginseng, saponin, and flavonoids. It can lower blood fat, lower blood pressure, resist fatigue, and prevent cardiovascular and cerebrovascular diseases and rheumatism. Rattan notoginseng tubers are easy to rot and deteriorate during storage, and freezing will lead to poor taste, and the taste is slightly bitter and difficult to tast...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L3/3562
CPCA23G3/48A23L3/3562Y02A40/90
Inventor 冯亚娟刘品华汪帆
Owner QUJING NORMAL UNIV
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