CN102550779A - Preserved fruit and production method thereof - Google Patents
Preserved fruit and production method thereof Download PDFInfo
- Publication number
- CN102550779A CN102550779A CN2011104505228A CN201110450522A CN102550779A CN 102550779 A CN102550779 A CN 102550779A CN 2011104505228 A CN2011104505228 A CN 2011104505228A CN 201110450522 A CN201110450522 A CN 201110450522A CN 102550779 A CN102550779 A CN 102550779A
- Authority
- CN
- China
- Prior art keywords
- parts
- hawthorn
- preserved fruit
- subsequent use
- wild jujube
- 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
Abstract
The invention discloses a preserved fruit, which is characterized by being prepared from the following components in part by weight: 15 to 25 parts of wild jujube, 35 to 60 parts of hawthorn fruit, 3 to 5 parts of bee pollen, 5 to 13 parts of liquoric root, 5 to 8 parts of cane sugar, 1 to 3 parts of table salt and 2 to 4 parts of sodium citrate. The preserved fruit has sweet taste with sour, and unique flavor and is stomachic and palatable; and a layer of bee pollen on the surface of the preserved fruit comprises 22 kinds of amino acids, 14 kinds of vitamins, more than 30 kinds of trace elements, a large amount of active protease, nucleic acid, flavonoid compounds and other active substances, so that the preserved fruit has health-care effects of health maintenance and beauty treatment.
Description
Technical field
The present invention relates to a kind of preserved fruit, particularly a kind of wild jujube and hawthorn are the preserved fruit of primary raw material, also relate to the production method of this kind preserved fruit.
Background technology
Wild jujube contains various trace elements such as abundant potassium, sodium, iron, zinc, phosphorus, selenium; The more important thing is, contain a large amount of vitamin Cs in the fresh wild jujube, its content be red date 2-3 doubly, the 20-30 of oranges and tangerines doubly, the utilization rate in human body can reach 86.3%, is the outstanding person in all fruit.
On the books very early in the classic of TCM Shennong's Herbal, wild jujube can " five viscera settling be made light of one's life by commiting suicide and is prolonged life ".So, must not look down upon this wild fruit, it has very big medical value, can play nourishing the liver, the peaceful heart, calms the nerves, the effect of arrest sweating.Medically using it always treats neurasthenia, vexed insomnia, dreaminess, night sweat, is prone to diseases such as frightened.Simultaneously, can reach certain strengthening by means of tonics effect again.Wild jujube is proved to be the effect with the old and face nursing and life prolonging of anti-disease, anti-aging.Often drink Wild Jujube Juice and then can replenish qi to invigorate the spleen, can improve that complexion is obscure, symptom such as xerosis cutis, body are become thin, edema of the face.In addition, contain a large amount of vitamin Es in the wild jujube, can stimulate circulation and tissue growth, make skin and hair have gloss, let facial wrinkles unfold.
Summary of the invention
Defective in view of prior art exists the objective of the invention is to provide a kind of preserved fruit and production method thereof with wild jujube and hawthorn primary raw material.
For realizing above-mentioned purpose, the technical solution that the present invention adopted is:
A kind of preserved fruit is formed by following parts by weight proportioning configuration, it is characterized in that: 15-25 parts of wild jujubes; 35-60 parts of hawthorn; 3-5 parts in melissa powder; 5-13 parts in Radix Glycyrrhizae; 5-8 parts of sucrose, 1-3 parts of salt; 2-4 parts of natrium citricums.
The preparation method of said preserved fruit:
(1) select fresh hawthorn and wild jujube, clean, the hawthorn stoning is subsequent use;
(2) with the water heating infusion of wild jujube, Radix Glycyrrhizae and 100 parts, the time of boiling is 2-3 hours, filtering pomace, filtrate for later use;
When (3) filtrating being heated to 50 deg.c, add sucrose, the sugar material that is condensed into pol 30 after stirring is subsequent use;
(4) hawthorn of stoning is put into the sugar material, add salt simultaneously, stir, soaked 20-24 hours, pull out subsequent use;
(5) soaked hawthorn surface is evenly thrown sprinkle the melissa powder, dry processing, its hawthorn moisture remains in 10%-15% the scope, promptly gets these article.
The present invention has the following advantages: be with sweet in the acid of the present invention; It is good to eat to be good for the stomach; Unique flavor; There is one deck melissa powder on the preserved fruit surface, and the melissa powder comprises 22 seed amino acids, 14 kinds of vitamin and 30 various trace elements and a large amount of active protease, nucleic acid, flavone compound and other active materials, makes the present invention have the health-care efficacy of face-beautifying health-care concurrently.
The specific embodiment
Embodiment below in conjunction with concrete explains the present invention, but embodiment of the present invention is not limited thereto.
Embodiment 1: a kind of preserved fruit, form by following parts by weight proportioning configuration, and it is characterized in that: 15 parts of wild jujubes; 35 parts of hawthorn; 3 parts in melissa powder; 5 parts in Radix Glycyrrhizae; 5 parts of sucrose, 1 part of salt; 2 parts of natrium citricums.
Embodiment 2: a kind of preserved fruit, form by following parts by weight proportioning configuration, and it is characterized in that: 20 parts of wild jujubes; 40 parts of hawthorn; 4 parts in melissa powder; 6 parts in Radix Glycyrrhizae; 6 parts of sucrose, 2 parts of salt; 3 parts of natrium citricums.
Embodiment 3: a kind of preserved fruit, form by following parts by weight proportioning configuration, and it is characterized in that: 22 parts of wild jujubes; 50 parts of hawthorn; 4 parts in melissa powder; 10 parts in Radix Glycyrrhizae; 7 parts of sucrose, 2 parts of salt; 3 parts of natrium citricums.
Embodiment: 4: a kind of preserved fruit, form by following parts by weight proportioning configuration, it is characterized in that: 25 parts of wild jujubes; 60 parts of hawthorn; 5 parts in melissa powder; 13 parts in Radix Glycyrrhizae; 8 parts of sucrose, 3 parts of salt; 4 parts of natrium citricums.
The preparation method of the foregoing description: the preparation method of said preserved fruit:
(1) select fresh hawthorn and wild jujube, clean, the hawthorn stoning is subsequent use;
(2) with the water heating infusion of wild jujube, Radix Glycyrrhizae and 100 parts, the time of boiling is 2-3 hours, filtering pomace, filtrate for later use;
When (3) filtrating being heated to 50 deg.c, add sucrose, the sugar material that is condensed into pol 30 after stirring is subsequent use;
(4) hawthorn of stoning is put into the sugar material, add salt simultaneously, stir, soaked 20-24 hours, pull out subsequent use;
(5) soaked hawthorn surface is evenly thrown sprinkle the melissa powder, dry processing, its hawthorn moisture remains in 10%-15% the scope, promptly gets these article.
Claims (2)
1. a preserved fruit is formed by following parts by weight proportioning configuration, it is characterized in that: 15-25 parts of wild jujubes; 35-60 parts of hawthorn; 3-5 parts in melissa powder; 5-13 parts in Radix Glycyrrhizae; 5-8 parts of sucrose, 1-3 parts of salt; 2-4 parts of natrium citricums.
2. a kind of preserved fruit according to claim 1 is characterized in that: the preparation method of said preserved fruit:
Select fresh hawthorn and wild jujube, clean, the hawthorn stoning is subsequent use;
With the water heating infusion of wild jujube, Radix Glycyrrhizae and 100 parts, the time of boiling is 2-3 hours, filtering pomace, filtrate for later use;
When filtrating is heated to 50 deg.c, add sucrose, the sugar material that is condensed into pol 30 after stirring is subsequent use;
The hawthorn of stoning is put into the sugar material, add salt simultaneously, stir, soaked 20-24 hours, pull out subsequent use;
Soaked hawthorn surface evenly thrown sprinkle the melissa powder, dry processing, its hawthorn moisture remains in 10%-15% the scope, promptly gets these article.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104505228A CN102550779A (en) | 2011-12-29 | 2011-12-29 | Preserved fruit and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104505228A CN102550779A (en) | 2011-12-29 | 2011-12-29 | Preserved fruit and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102550779A true CN102550779A (en) | 2012-07-11 |
Family
ID=46398427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104505228A Pending CN102550779A (en) | 2011-12-29 | 2011-12-29 | Preserved fruit and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102550779A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742713A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Water caltrop preserved fruits |
| CN103168902A (en) * | 2013-03-20 | 2013-06-26 | 柴德维 | Method for preparing preserved fig and hawthorn |
| CN103404683A (en) * | 2013-08-27 | 2013-11-27 | 张松波 | Health-care preserved kumquat and preparation method thereof |
| CN104286352A (en) * | 2014-10-23 | 2015-01-21 | 广西神龙王农牧食品集团有限公司 | Preparation method of dried philippine flemingia root fruit |
| CN104431248A (en) * | 2014-11-29 | 2015-03-25 | 柯利佳 | Making method of brown sugar-containing candied red dates |
| CN105876047A (en) * | 2014-10-29 | 2016-08-24 | 冯雪群 | Cordyceps sinensis powder preserved edible fungus and preparation method thereof |
| CN107495258A (en) * | 2017-08-28 | 2017-12-22 | 张家界供销云商股份有限公司 | A kind of honeybee product of beeswax parcel honey and preparation method thereof |
| CN107960514A (en) * | 2017-11-16 | 2018-04-27 | 张乐华 | A kind of kumquat cake processing method |
| CN110583841A (en) * | 2019-09-29 | 2019-12-20 | 薛青 | Preparation method of low-sugar fruit juice preserved fruit |
-
2011
- 2011-12-29 CN CN2011104505228A patent/CN102550779A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742713A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Water caltrop preserved fruits |
| CN103168902A (en) * | 2013-03-20 | 2013-06-26 | 柴德维 | Method for preparing preserved fig and hawthorn |
| CN103404683A (en) * | 2013-08-27 | 2013-11-27 | 张松波 | Health-care preserved kumquat and preparation method thereof |
| CN104286352A (en) * | 2014-10-23 | 2015-01-21 | 广西神龙王农牧食品集团有限公司 | Preparation method of dried philippine flemingia root fruit |
| CN105876047A (en) * | 2014-10-29 | 2016-08-24 | 冯雪群 | Cordyceps sinensis powder preserved edible fungus and preparation method thereof |
| CN104431248A (en) * | 2014-11-29 | 2015-03-25 | 柯利佳 | Making method of brown sugar-containing candied red dates |
| CN107495258A (en) * | 2017-08-28 | 2017-12-22 | 张家界供销云商股份有限公司 | A kind of honeybee product of beeswax parcel honey and preparation method thereof |
| CN107960514A (en) * | 2017-11-16 | 2018-04-27 | 张乐华 | A kind of kumquat cake processing method |
| CN110583841A (en) * | 2019-09-29 | 2019-12-20 | 薛青 | Preparation method of low-sugar fruit juice preserved fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102550779A (en) | Preserved fruit and production method thereof | |
| KR101090284B1 (en) | Tonic comprising red ginseng and deer antlers extracts and manufacturing method thereof | |
| CN105211863A (en) | A kind of composition and mountain, ginger jujube Huaihe River ferment thereof making mountain, ginger jujube Huaihe River ferment | |
| CN103027142B (en) | Skimmia japonica scented tea and making technology | |
| CN103484308A (en) | Health-care wine and preparation method thereof | |
| CN103609992A (en) | Preparation method of Korean red ginseng cream | |
| CN109699890A (en) | A kind of herbal formulation that can alleviate gout and high lithemia | |
| CN105767994A (en) | Aging preventing large cherry jam | |
| CN103141849A (en) | Preparation process of food life preserving powder with function of delaying senescence | |
| CN102940219A (en) | Potato cake and making method thereof | |
| CN102934719A (en) | Gingko tartary buckwheat tea and preparation technology thereof | |
| CN109527577A (en) | A kind of composition with sobering up and liver protecting functions | |
| CN102125128A (en) | Nine-ingredient blood sugar reducing tea | |
| CN104473250A (en) | Yam beverage and preparation method thereof | |
| CN104223251A (en) | Passion fruit and pine needle tea drink | |
| CN103920002A (en) | Hair growth agent and preparation method thereof | |
| CN105285991A (en) | Ginseng royal jelly nanometer powder buccal tablets and preparation method thereof | |
| CN105410807A (en) | Chinese herbal medicine honey production method | |
| CN104687179A (en) | Health drink prepared through propolis and preparing method thereof | |
| CN104474406A (en) | Health traditional Chinese medicine wine for nourishing yin and moistening lung and preparation method of health traditional Chinese medicine wine | |
| CN104171786A (en) | Qi promoting and constipation relieving honey | |
| CN104642845A (en) | Orange and longan honey | |
| CN103550333A (en) | Composition for appetizing and reducing blood pressure | |
| CN104225185B (en) | A kind of hypoglycemic chewing gum and its production method | |
| CN104293612B (en) | A kind of health-care tonic wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120711 |