Preparation method of preserved malus prunifolia fruits with hangover alleviating function
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.
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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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