Preparation process for fermented hawthorn blocks

A preparation process and fermented technology, which is applied in the field of fermented hawthorn block preparation process, can solve the problems of single function and less process of hawthorn products, and achieve the effects of simple process operation, good health and prevention of material loss

Active Publication Date: 2021-01-22
山东滨州健源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned problems of hawthorn products with few processes and single functions, the present invention provides a preparation process for fermented hawthorn pieces

Method used

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  • Preparation process for fermented hawthorn blocks
  • Preparation process for fermented hawthorn blocks
  • Preparation process for fermented hawthorn blocks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040]A kind of preparation technology of fermented hawthorn piece, comprises the following steps:

[0041] S1. Select ripe and plump hawthorn fruits without rotten insects, and clean them;

[0042] S2. Ingredients and cooking: Take 90 parts of hawthorn, 30 parts of maltose, and 55 parts of white granulated sugar and add them to the cooking pot in turn, stir well, fry the white granulated sugar and maltose on low heat until they are melted and fully fused, add water, and soak the hawthorn in Below the liquid level, heat until the pot boils, keep boiling slightly, and cook for 30 minutes, cook the hawthorn until it is almost mature, and cook until the soup is purple-red. Stir continuously during the cooking process to prevent the pot from stewing;

[0043] S3, beating: beating while it is hot, put the material boiled in S2 into the beating machine for beating, the material should not exceed 2 / 3 of the material barrel of the beating machine;

[0044] S4, stirring: the slurry af...

Embodiment 2

[0052] A kind of preparation technology of fermented hawthorn piece, comprises the following steps:

[0053] S1. Select ripe and plump hawthorn fruits without rotten insects, and clean them;

[0054] S2. Ingredients and cooking: Take 110 parts of hawthorn, 40 parts of maltose, and 65 parts of white granulated sugar and add them into the cooking pot in turn, stir evenly, fry the white granulated sugar and maltose on low heat until they melt and blend completely, add water, and soak the hawthorn in Below the liquid level, heat until the pot boils, keep boiling slightly, and cook for 45 minutes, cook the hawthorn until it is almost mature, and cook until the soup is purple, stirring constantly during the cooking process to prevent the pot from stewing;

[0055] S4, stirring: the slurry after beating in S3 is sucked into the mixing tank 1 for stirring, until the color of the slurry is consistent, that is, it is evenly mixed;

[0056] S5, ingredients: add white granulated sugar, g...

Embodiment 3

[0063] A kind of preparation technology of fermented hawthorn piece, comprises the following steps:

[0064] S1. Select ripe and plump hawthorn fruits without rotten insects, and clean them;

[0065] S2. Ingredients and cooking: Take 100 parts of hawthorn, 35 parts of maltose, and 60 parts of white granulated sugar and add them to the cooking pot in turn, stir evenly, fry the white granulated sugar and maltose on low heat until they melt and blend completely, add water, and soak the hawthorn in Below the liquid level, heat until the pot boils, keep boiling slightly, and cook for 40 minutes, cook the hawthorn until it is almost mature, and cook until the soup is purple, stirring continuously during the cooking process to prevent the pot from stewing;

[0066] S4, stirring: the slurry after beating in S3 is sucked into the mixing tank 1 for stirring, until the color of the slurry is consistent, that is, it is evenly mixed;

[0067] S5, ingredients: add white granulated sugar, g...

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Abstract

The invention relates to the technical field of production processes for functional preserved fruits, in particular to a preparation process for fermented haw blocks. Hawthorn fruits undergo cleaning,high-temperature boiling and a kiln roasting process in the production process, so that the interiors and the exteriors of the hawthorn fruits can be efficiently sterilized and disinfected for multiple times; the process is simple to operate, and high in productivity; by installing a material baffle in a stirring barrel, a material can be effectively prevented from splashing and adhering to the inner wall of the stirring barrel during material stirring, so that the material loss is prevented; and the material baffle is movably connected with upper parts of stirring paddles through second stirring paddles, can float up and down along with the height of the liquid level of the material, can adapt to the stirring operation of materials with different liquid level heights, effectively prevents the materials from splashing to the upper part of the stirring barrel, effectively improves the stirring effect, shortens the stirring time, and improves the production efficiency.

Description

technical field [0001] The invention relates to the technical field of production technology of functional candied fruit, in particular to a preparation technology of fermented hawthorn pieces. Background technique [0002] Hawthorn is a drupe fruit with hard core, thin flesh and sour taste. The fruit is spherical or reticulated. Hawthorn contains flavonoids and triterpenoids, and is also rich in protein and various water-soluble and fat-soluble vitamins. The function of hawthorn has the effect of enhancing myocardial contractility and increasing the blood output of the heart. At the same time, the flavonoids in hawthorn fruit have a certain anti-cancer effect and have a certain effect on preventing the occurrence of digestive tract tumors; eating hawthorn can increase the secretion of digestive enzymes in the stomach. Secretion, stimulates enzyme activity, promotes digestion. [0003] At present, the development of hawthorn is relatively simple and traditional, and most of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36B01F7/32B01F27/96
CPCA23G3/48A23G3/366A23G3/36A23V2002/00B01F27/0541B01F27/192B01F27/96B01F2101/06A23V2200/30A23V2250/616A23V2250/60A23V2250/61A23V2300/10Y02A40/90
Inventor 吴景亮
Owner 山东滨州健源食品有限公司
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