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

Low-sugar roxburgh rose preserved fruit and preparation method thereof

A kind of thorn pear fruit and thorn pear technology, which is applied in confectionary, confectionery industry, and food ingredients as taste improvers, etc. It can solve the problems of loss of flavor substances and nutritional components, affecting product flavor, and unfavorable human health, so as to achieve meat quality. Thickness, novel preparation method, and high vitamin C content

Inactive Publication Date: 2019-03-19
贵州宏财聚农投资有限责任公司
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sugar content of preserved fruit produced in my country is mostly 70% to 75%. Repeated processing and cooking for a long time will cause the original fruit flavor to decrease, and the loss of flavor substances and nutrients will affect the flavor of the product. bad health

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A preparation method of low-sugar prickly pear preserved fruit, comprising:

[0041] 1) Weigh raw materials:

[0042] Raw materials were weighed in the following parts by weight: 4 parts of fresh roxburghii, 1.2 parts of white sugar, 0.07 part of edible salt, 0.3 part of DL-malic acid, 0.45 part of citric acid, and 0.45 part of potassium sorbate.

[0043] 2) Processing fresh prickly pear slices:

[0044] Take the fresh Rosa roxburghii fruit, put it into the unloading tank and wash it for 30 minutes, so that there is no dirt and impurities on the surface of the Rosa roxburghii fresh fruit. Make the surface of Rosa roxburghii smooth without thorns, then slice and remove the seeds to obtain fresh Rosa roxburghii fruit slices;

[0045] The fresh Rosa roxburghii fruit is golden yellow, has no green fruit, no rotten fruit, no pests and diseases, no spots on the surface of the fresh fruit, no pollution, no leaves and weeds, and the diameter of the Rosa roxburghii fresh fruit...

Embodiment 2

[0053] A preparation method of low-sugar prickly pear preserved fruit, comprising:

[0054] 1) Weigh raw materials:

[0055] The raw materials were weighed in the following parts by weight: 5 parts of fresh roxburghii pear slices, 1.5 parts of white sugar, 0.07 parts of edible salt, 0.33 parts of DL-malic acid, 0.48 parts of citric acid, and 0.49 parts of potassium sorbate.

[0056] 2) Processing fresh prickly pear slices:

[0057] Take the fresh Rosa roxburghii fruit, put it into the unloading tank and wash it for 30 minutes, so that there is no dirt and impurities on the surface of the Rosa roxburghii fresh fruit. Make the surface of Rosa roxburghii smooth without thorns, then slice and remove the seeds to obtain fresh Rosa roxburghii fruit slices;

[0058] The fresh Rosa roxburghii fruit is golden yellow, has no green fruit, no rotten fruit, no pests and diseases, no spots on the surface of the fresh fruit, no pollution, no leaves and weeds, and the diameter of the Rosa r...

Embodiment 3

[0066] A preparation method of low-sugar prickly pear preserved fruit, comprising:

[0067] 1) Weigh raw materials:

[0068]Raw materials were weighed in the following parts by weight: 6 parts of fresh roxburghii, 1.5 parts of white sugar, 0.07 part of edible salt, 0.35 part of DL-malic acid, 0.5 part of citric acid, and 0.5 part of potassium sorbate.

[0069] 2) Processed fresh prickly pear slices:

[0070] Take the fresh Rosa roxburghii fruit, put it into the unloading tank and wash it for 30 minutes, so that there is no dirt and impurities on the surface of the Rosa roxburghii fresh fruit. Make the surface of Rosa roxburghii smooth without thorns, then slice and remove the seeds to obtain fresh Rosa roxburghii fruit slices;

[0071] The fresh Rosa roxburghii fruit is golden yellow, has no green fruit, no rotten fruit, no pests and diseases, no spots on the surface of the fresh fruit, no pollution, no leaves and weeds, and the diameter of the Rosa roxburghii fresh fruit is...

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 relates to a low-sugar roxburgh rose preserved fruit and a preparation method thereof, belonging to the technical field of deep processing of roxburgh rose products. The low-sugar roxburgh rose preserved fruit comprises the following raw materials in parts by weight: 4-6 parts of fresh roxburgh rose fruit pieces, 1-1.5 parts of white granulated sugar, 0.05-0.07 part of table salt, 0.3-0.35 part of DL-malic acid, 0.4-0.5 part of citric acid and 0.4-0.5 part of potassium sorbate. The roxburgh rose preserved fruit is mainly prepared from roxburgh roses, is low in sweetness and calorie value, strong in original fruit taste, sour, sweet, high in content of vitamin C, plump in meat quality, dry in appearance, soft in texture, glossy, special in taste and long in preservation period, does not stick to hands and is suitable for being eaten by patients with diabetes mellitus, children and obese people.

Description

technical field [0001] The invention relates to a low-sugar roxburghii preserved fruit and a preparation method thereof, belonging to the technical field of roxburghii food deep processing. Background technique [0002] In recent years, with the changes in people's living habits, especially modern medicine and nutritional diet and scientific research have proved that excessive intake of sugar is not good for people's health, and can easily lead to cardiovascular diseases, obesity and dental caries in children. Due to the requirements of nutrition and health, people are increasingly less interested in sweets with high sugar content, and require low sweetness, strong original fruit flavor, and high vitamin content. The sugar content of preserved fruit produced in my country is mostly 70% to 75%. Repeated processing and cooking for a long time will cause the original fruit flavor to decrease, and the loss of flavor substances and nutrients will affect the flavor of the product....

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
CPCA23G3/48A23V2002/00A23V2200/16A23V2200/328A23V2200/332A23V2200/14
Inventor 刘苏武李凯朱波李贵荣邹雷
Owner 贵州宏财聚农投资有限责任公司
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