Preparation method of preserved malus prunifolia fruits with hangover alleviating function
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A crabapple fruit and functional technology, applied in the confectionery industry, food science, confectionery, etc., can solve the problems of salted or candied processed products, unfavorable human health, and short shelf life of fresh crabapple fruit.
Pending Publication Date: 2021-04-20
HARBIN TIANYI ECOLOGICAL AGRI BYPROD +1
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Problems solved by technology
[0004] The purpose of the present invention is to solve the problem that the fresh crabapple fruit has a short shelf life, and the processed products are mostly salted or candied, which is unfavorable to human health. The preserved crabapple fruit is healthy and safe, dark brown in color, rich in fructose, polyphenols and organic acids, sweet and sour in taste, suitable for all ages, especially for alcohol drinkers as a hangover snack
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specific Embodiment approach 1
[0015] Specific implementation mode 1: what this implementation mode records is a kind of preparation method of preserved crabapple fruit with anti-alcoholic function, and the specific steps of the method are as follows:
[0016] Step 1: material selection and cleaning: choose the crabapple fruit at the early ripening stage as the raw material, rinse with water and control the water; the crabapple fruit at the early ripening stage refers to the crabapple fruit that has grown enough and is slightly red;
[0017] Step 2: Put into a closed container: add pectinase according to the mass ratio of 0.002-0.005% of crabapple fruit, then put it into stainless steel containers, seal it, and control the humidity in the container during processing to 80-90%; raw material selection of preserved crabapple The insoluble pectin content of crabapple fruit at the early ripening stage is relatively high, and the preserved crabapple fruit that is directly processed has a hard skin and extremely po...
specific Embodiment approach 2
[0021] Specific embodiment two: the preparation method of a kind of preserved crabapple fruit with anti-alcoholic function described in specific embodiment one, in step two, pectinase is formulated into a solution with a mass percentage of 1 to 3% with sterile water, and sprayed evenly to the surface of crabapple fruit.
specific Embodiment approach 3
[0022] Specific embodiment three: the preparation method of a kind of preserved crabapple fruit with anti-alcoholic function described in specific embodiment one, the method also includes the preparation of extract: after Pueraria root and galangal are pulverized respectively with a high-speed pulverizer, pass through 100 mesh Sieve, kudzu root and galangal are fully mixed according to the mass ratio of 20:5, add pure water according to the mass volume ratio of 1g:5mL, after boiling, simmer for 2.0-2.5h, filter, add water again in the same proportion to the filter residue, repeat Boil for 2.0-2.5 hours, filter, and combine the filtrate twice; in the step (3) of variable temperature ripening, open the container, and fully spray the filtrate of kudzu root and galangal on the The surface of the crabapple fruit is then resealed to continue the variable temperature ripening procedure. The filtrate of kudzu root and galangal can be added or not. Pueraria lobata can improve the rege...
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Abstract
The invention discloses a preparation method of preserved malus prunifolia fruits with a hangover alleviating function, and belongs to the technical field of functional food processing. Malus prunifolia fruits in the initial ripening stage are selected as raw materials, and are drained off after being rinsed with clear water; pectinase is added in the mass ratio of 0.002-0.005% of the malus prunifolia fruits, then the malus prunifolia fruits are distributed into stainless steel containers, the stainless steel containers are sealed, and the humidity in each container is controlled to be 80-90% during processing; variable-temperature ripening is performed; and air blast drying is performed at 50-60 DEG C for 20-24h to remove water until the water content is 40-45%, bagging is performed after ultraviolet irradiation is performed for 20-25 min, and cold storage is performed at 4 DEG C. The malus prunifolia fruits are rich in saccharides, polyphenols and organic acids, the polyphenols endow the malus prunifolia fruits with good antioxidant activity, and the saccharides and the organic acids make the malus prunifolia fruits have a certain hangover alleviating function. After processing, the content of the polyphenols, the content of reducing sugar and the content of the organic acids are significantly increased, and the antioxidant performance and hangover alleviating function of the preserved malus prunifolia fruits are significantly enhanced. Radix puerariae and rhizoma galangae are good traditional Chinese medicines for alleviating hangover, and after addition, the hangover alleviating function of the preserved malus prunifolia fruits is further promoted and intensified.
Description
technical field [0001] The invention belongs to the technical field of functional food processing, and in particular relates to a preparation method of preserved crabapple fruit with the function of relieving alcoholism. Background technique [0002] Begonia is a general term for the fruit of some plants of the genus Malus in the family Rosaceae. It generally refers to the fruit of the genus Apple with a fruit smaller than 5cm. The common crabapple includes catalpa, sea red and red crabapple. Begonias are native to China and are grown in Hebei, Henan, Inner Mongolia and Heilongjiang. Begonia fruit is rich in nutrients, mainly including sugars, polyphenols, multivitamins and organic acids, etc. Begonia fruit is flat in nature, sweet and slightly sour, enters the spleen and stomach meridians, and has the functions of promoting body fluid and quenching thirst, invigorating the spleen and appetizing and astringent intestines The effect of stopping dysentery, using sea red fruit...
Claims
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Application Information
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