CN101167519A - Process for preparing preserved apple - Google Patents
Process for preparing preserved apple Download PDFInfo
- Publication number
- CN101167519A CN101167519A CNA200610016363XA CN200610016363A CN101167519A CN 101167519 A CN101167519 A CN 101167519A CN A200610016363X A CNA200610016363X A CN A200610016363XA CN 200610016363 A CN200610016363 A CN 200610016363A CN 101167519 A CN101167519 A CN 101167519A
- Authority
- CN
- China
- Prior art keywords
- apple
- aloe
- liquid glucose
- preserved
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Disclosed is a process for preparing apple preserved fruit, which is characterized in that the process for preparing comprises <1> cleaning, separately cutting and pre-cooking apples; <2> cooking apples in sugar liquor charged with additives for 60-120 minutes according to weight proportion of 10:0.4-0.8 under temperature of 100 DEG C; <3> charging sugar liquor every 20-30 minutes according to weight proportion of 10:0.3-1.2 during the process of cooking; <4> fishing out apples to be dried and shaped; and <5> completing production after the cooling, ultraviolet disinfecting and packing. The process for preparing apple preserved fruit has the advantages that <1> the preparing art is simple and clean, <2> the product belongs to the pure-natural nourishing food, <3> the product is convenient for eating, with delicious taste, <4> the product keeps a plurality of nutriment contained in apples, which facilitates the product to be rich in nutrition, thereby promoting cerebra development, delaying memory declining and resisting caducity after long time eating, and <5> the transportation is convenient, and the product can be stored for a long time.
Description
(1) technical field:
The present invention relates to a kind of preparation method of food, especially a kind of preparation method of preserved apple.
(2) background technology:
Apple is the king of ten thousand fruits, in ten big healthy fruit, rank the first, apple is rich in potassium, magnesium, zinc salt, not only to healthy, and girl's skin is had lubricated and light white effect, being subjected to the consumer likes, there has been at present the apple health-care food of many kinds to select on the market for the consumer, but its complicated process of preparation, and can not keep the intrinsic local flavor of apple, put into too many chemical addition agent in a lot of preserved apples, the person hundred is done harm to and none profit.
(3) summary of the invention:
The objective of the invention is to design a kind of preparation method of preserved apple, it has overcome the deficiencies in the prior art, be that a kind of preparation technology is simple, the method for health, and its preserved apple mouthfeel of preparing is good, nutritious.
Technical scheme of the present invention: a kind of preparation method of preserved apple is characterized in that it may further comprise the steps: be auxiliary material, make it with the table sugar material apple carry out honey system that the semi-finished product of preserved fruit are to make after pickled apple is cold repeatedly with Icing Sugar;
1. choose fresh apple, carry out rinsing, cut;
2. the water animal of extracting, nutritional labeling and the medicinal ingredient that plant is rich in, and extract the molten thing of the hydrotrope, alcohol soluble substance and ester that contains animal, plant nutrient ingredient and will use composition with alcoholic solution respectively;
3. boiling apple added liquid glucose every 20～30 minutes according to 10: 0.3～1.2 weight ratio in boiling process;
4. pull apple out oven dry, add honey, be lower than under 80 ℃ the temperature honey system 20-25 hour;
5. the molten thing of the hydrotrope, alcohol soluble substance and ester that step is made in 2. adds step 4. in the apple after the honey system, soaks 2-3 hour;
6. excessive moisture and the soak with apple leaches, and apple is carried out shaping;
7. repeating step is 4.～6. 2～5 times;
8. cooling, ultraviolet disinfection, encapsulation is product.
Animal nutrition composition and the medicinal ingredient of above-mentioned said step in 2. is one or more mixture in the following composition:
(1) resin acid, iodine, phosphorus, the fat melting vitamin in the flesh of fish;
(2) livestock and poultry blood, aquatic products reach the animal protein that extracts from its leftover bits and pieces.
Plant nutrient ingredient and the medicinal ingredient of above-mentioned said step in 2. is one or more mixture in the following composition:
(1) Aloin A in the aloe, aloe gel raw sugar, aloe gel Glucomannan, the dried glycan in aloe acetylation Portugal, acemannan, aloe polysaccharide, aloe wound hormone, glycan, aloe calcium citrate, aloe-emodin;
(2) glycyrrhizin in the Radix Glycyrrhizae, liquiritin;
(3) the chrysanthemum glucoside in the chrysanthemum, flavonol, protein, amino acid, spleen purine, choline, stachydrine, carbohydrate, ester class, tannin, vitamin B1, chlorophyll, volatile oil.
The alcoholic solution of above-mentioned said step in 2. is ethanolic solution.
The 3. middle liquid glucose employing concentration of above-mentioned said step is 40%～55% low heat value liquid glucose,
Above-mentioned said low heat value liquid glucose is stevia rebaudianum liquid glucose or xylitol liquid glucose.
Superiority of the present invention is: 1. preparation technology is simple, health; 2. belong to the pure natural nourishing food; 3. instant, delicious flavour; 4. the nutritional labeling and the medicinal ingredient that add multiple animal, plant have increased the nutritive value of goods, take for a long time to promote brain development, delay to be losing one's memory, and be anti-ageing; But 5. convenient transportation long term storage.
(4) specific embodiment:
Embodiment 1: a kind of preparation method of preserved apple is characterized in that it may further comprise the steps: be auxiliary material, make it with the table sugar material apple carry out honey system that the semi-finished product of preserved fruit are to make after pickled apple is cold repeatedly with Icing Sugar;
1. choose fresh apple, carry out rinsing, cut;
2. the water animal of extracting, nutritional labeling and the medicinal ingredient that plant is rich in, and extract the molten thing of the hydrotrope, alcohol soluble substance and ester that contains animal, plant nutrient ingredient and will use composition with alcoholic solution respectively;
3. boiling apple added liquid glucose every 20～30 minutes according to 10: 0.8 weight ratio in boiling process;
4. pull apple out oven dry, add honey, the honey system is 20-25 hour under 50 ℃ temperature;
5. the molten thing of the hydrotrope, alcohol soluble substance and ester that step is made in 2. adds step 4. in the apple after the honey system, soaks 2-3 hour;
6. excessive moisture and the soak with apple leaches, and apple is carried out shaping;
7. repeating step is 4.～6. 2 times;
8. cooling, ultraviolet disinfection, encapsulation is product.
Animal nutrition composition and the medicinal ingredient of above-mentioned said step in 2. is the mixture of the animal protein in resin acid, iodine, phosphorus, fat melting Alphalin and the duck blood in the flesh of fish;
Plant nutrient ingredient and the medicinal ingredient of above-mentioned said step in 2. is chrysanthemum glucoside, flavonol, the protein in the glycyrrhizin, liquiritin, chrysanthemum in the Aloin A, aloe gel raw sugar, aloe gel Glucomannan, aloe calcium citrate, aloe-emodin, Radix Glycyrrhizae in the aloe, the mixture of vitamin B1.
The alcoholic solution of above-mentioned said step in 2. is ethanolic solution.
The 3. middle liquid glucose employing concentration of above-mentioned said step is 48% low heat value liquid glucose,
Above-mentioned said low heat value liquid glucose is the stevia rebaudianum liquid glucose.
Embodiment 2: a kind of preparation method of preserved apple is characterized in that it may further comprise the steps: be auxiliary material, make it with the table sugar material apple carry out honey system that the semi-finished product of preserved fruit are to make after pickled apple is cold repeatedly with Icing Sugar;
1. choose fresh apple, carry out rinsing, cut;
2. the water animal of extracting, nutritional labeling and the medicinal ingredient that plant is rich in, and extract the molten thing of the hydrotrope, alcohol soluble substance and ester that contains animal, plant nutrient ingredient and will use composition with alcoholic solution respectively;
3. boiling apple added liquid glucose every 20～30 minutes according to 10: 1 weight ratio in boiling process;
4. pull apple out oven dry, add honey, the honey system is 20-25 hour under 75 ℃ temperature;
5. the molten thing of the hydrotrope, alcohol soluble substance and ester that step is made in 2. adds step 4. in the apple after the honey system, soaks 2-3 hour;
6. excessive moisture and the soak with apple leaches, and apple is carried out shaping;
7. repeating step is 4.～6. 4 times;
8. cooling, ultraviolet disinfection, encapsulation is product.
Animal nutrition composition and the medicinal ingredient of above-mentioned said step in 2. is resin acid, iodine, phosphorus, fat melting vitamin and duck blood in the flesh of fish and the mixture of the animal protein in the chicken blood.
Plant nutrient ingredient and the medicinal ingredient of above-mentioned said step in 2. is Aloin A in the aloe; aloe gel raw sugar; the aloe gel Glucomannan; the dried glycan in aloe acetylation Portugal; acemannan; aloe polysaccharide; the aloe wound hormone; glycan; the aloe calcium citrate; aloe-emodin; glycyrrhizin in the Radix Glycyrrhizae; liquiritin; chrysanthemum glucoside in the chrysanthemum; flavonol; protein; amino acid; the spleen purine; choline; stachydrine; carbohydrate; the ester class; tannin; vitamin B1; chlorophyllous mixture.
The alcoholic solution of above-mentioned said step in 2. is ethanolic solution.
The 3. middle liquid glucose employing concentration of above-mentioned said step is 54% low heat value liquid glucose,
Above-mentioned said low heat value liquid glucose is the xylitol liquid glucose.
Claims (6)
1. the preparation method of a preserved apple is characterized in that it may further comprise the steps: be auxiliary material, make it with the table sugar material apple carry out honey system that the semi-finished product of preserved fruit are to make after pickled apple is cold repeatedly with Icing Sugar;
1. choose fresh apple, carry out rinsing, cut;
2. the water animal of extracting, nutritional labeling and the medicinal ingredient that plant is rich in, and extract the molten thing of the hydrotrope, alcohol soluble substance and ester that contains animal, plant nutrient ingredient and will use composition with alcoholic solution respectively;
3. boiling apple added liquid glucose every 20～30 minutes according to 10: 0.3～1.2 weight ratio in boiling process;
4. pull apple out oven dry, add honey, be lower than under 80 ℃ the temperature honey system 20-25 hour;
5. the molten thing of the hydrotrope, alcohol soluble substance and ester that step is made in 2. adds step 4. in the apple after the honey system, soaks 2-3 hour;
6. excessive moisture and the soak with apple leaches, and apple is carried out shaping;
7. repeating step is 4.～6. 2～5 times;
8. cooling, ultraviolet disinfection, encapsulation is product.
2. according to the preparation method of a kind of preserved apple described in the claim 1, it is characterized in that Animal nutrition composition during said step is 2. and medicinal ingredient are one or more the mixtures in the following composition:
(1) resin acid, iodine, phosphorus, the fat melting vitamin in the flesh of fish;
(2) livestock and poultry blood, aquatic products reach the animal protein that extracts from its leftover bits and pieces.
3. according to the preparation method of a kind of preserved apple described in the claim 1, it is characterized in that plant nutrient ingredient during said step is 2. and medicinal ingredient are one or more the mixtures in the following composition:
(1) Aloin A in the aloe, aloe gel raw sugar, aloe gel Glucomannan, the dried glycan in aloe acetylation Portugal, acemannan, aloe polysaccharide, aloe wound hormone, glycan, aloe calcium citrate, aloe-emodin;
(2) glycyrrhizin in the Radix Glycyrrhizae, liquiritin;
(3) the chrysanthemum glucoside in the chrysanthemum, flavonol, protein, amino acid, spleen purine, choline, stachydrine, carbohydrate, ester class, tannin, vitamin B1, chlorophyll, volatile oil.
4. according to the preparation method of a kind of preserved apple described in the claim 1, it is characterized in that the alcoholic solution during said step 2. is an ethanolic solution.
5. according to the preparation method of a kind of preserved apple described in the claim 1, it is characterized in that the 3. middle liquid glucose employing concentration of said step is 40%～55% low heat value liquid glucose.
6. according to the preparation method of a kind of preserved apple described in claim 1 or 5, it is characterized in that said low heat value liquid glucose is stevia rebaudianum liquid glucose or xylitol liquid glucose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610016363XA CN101167519A (en) | 2006-10-26 | 2006-10-26 | Process for preparing preserved apple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200610016363XA CN101167519A (en) | 2006-10-26 | 2006-10-26 | Process for preparing preserved apple |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101167519A true CN101167519A (en) | 2008-04-30 |
Family
ID=39388383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200610016363XA Pending CN101167519A (en) | 2006-10-26 | 2006-10-26 | Process for preparing preserved apple |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101167519A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178023A (en) * | 2011-05-04 | 2011-09-14 | 浙江省农业科学院 | Method for preparing grapefruit peel preserved fruit with high flavone content |
| CN102550789A (en) * | 2012-03-15 | 2012-07-11 | 史占彪 | Making method of candied apples |
| CN101715864B (en) * | 2009-11-30 | 2013-06-19 | 王清怀 | Liquorice preserved apple |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN103583774A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method of preserved apples |
| CN105230925A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Preserved kiwi fruit with functions of invigorating stomach and promoting digestion and preparation method thereof |
| CN107594053A (en) * | 2017-08-23 | 2018-01-19 | 韩传怀 | A kind of preserved apple preparation technology |
-
2006
- 2006-10-26 CN CNA200610016363XA patent/CN101167519A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715864B (en) * | 2009-11-30 | 2013-06-19 | 王清怀 | Liquorice preserved apple |
| CN102178023A (en) * | 2011-05-04 | 2011-09-14 | 浙江省农业科学院 | Method for preparing grapefruit peel preserved fruit with high flavone content |
| CN102178023B (en) * | 2011-05-04 | 2012-09-19 | 浙江省农业科学院 | Method for preparing grapefruit peel preserved fruit with high flavone content |
| CN102550789A (en) * | 2012-03-15 | 2012-07-11 | 史占彪 | Making method of candied apples |
| CN102550789B (en) * | 2012-03-15 | 2013-09-11 | 史占彪 | Making method of candied apples |
| CN103300205A (en) * | 2013-06-25 | 2013-09-18 | 安顺市贵芝味百味堂食品厂 | Processing method of dried seedless roxburgh rose |
| CN103583774A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method of preserved apples |
| CN105230925A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Preserved kiwi fruit with functions of invigorating stomach and promoting digestion and preparation method thereof |
| CN107594053A (en) * | 2017-08-23 | 2018-01-19 | 韩传怀 | A kind of preserved apple preparation technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Torres-León et al. | Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries | |
| KR101318023B1 (en) | Flatfist jerky comprising Sasa borealis extract and preparation thereof | |
| CN1305401C (en) | Health nutrition chafing dish, soup pot bottom seasoning and its preparing method | |
| KR101389800B1 (en) | Method for preparing salted semidry fish | |
| CN101167519A (en) | Process for preparing preserved apple | |
| CN101703139A (en) | Preparation method for shaddock peel preserved fruits and shaddock peel preserved fruits | |
| CN102948574A (en) | Manufacture method of kiwi fruit preserved fruits | |
| CN106173851A (en) | A kind of dumplings rich in unsaturated fatty acid | |
| CN103976299A (en) | Composite fruit and vegetable powder and preparation method thereof | |
| Zentek et al. | Reducing waste in fresh produce processing and households through use of waste as animal feed | |
| CN104543379A (en) | Plant extract contained pet feed with health care function and preparation method of pet feed | |
| CN103719762A (en) | Method for processing fig products | |
| CN104206632A (en) | Method for making candied muskmelon | |
| CN102028264A (en) | Eel bread and preparation method thereof | |
| CN106889483A (en) | A kind of jellied pork skin and preparation method thereof | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| CN104026492B (en) | The preparation technology that Chinese velvetbean seed or leaf is dry | |
| CN103749933B (en) | Preserved myrobalan buccal tablet and preparation method | |
| CN105265784A (en) | Animal feed prepared from premna microphylla turcz leaves | |
| KR101184914B1 (en) | Method for processing fish using blueberry and salted fish, salted mackerel thereof | |
| CN101011157A (en) | Food additive and producing process thereof | |
| CN105230916A (en) | Making method of candied bananas | |
| CN105192520A (en) | Pickled fresh sweet corn | |
| KR20150116225A (en) | Feedstuff additive comprising by-product of fermented Schisandra chinensis using sugar | |
| CN103652526A (en) | Prune jam and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080430 |