CN102793049A - Method for producing preserved fruit by utilizing red bayberry wine dregs - Google Patents
Method for producing preserved fruit by utilizing red bayberry wine dregs Download PDFInfo
- Publication number
- CN102793049A CN102793049A CN2012103401279A CN201210340127A CN102793049A CN 102793049 A CN102793049 A CN 102793049A CN 2012103401279 A CN2012103401279 A CN 2012103401279A CN 201210340127 A CN201210340127 A CN 201210340127A CN 102793049 A CN102793049 A CN 102793049A
- Authority
- CN
- China
- Prior art keywords
- red bayberry
- red
- preserved fruit
- bayberries
- done
- 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 method for producing preserved fruit by utilizing red bayberry wine dregs. The method is characterized in that the method comprises the following steps of: fishing out red bayberries which are soaked for 3-6 months and used as raw material for making red bayberry wine and draining; adding white sugar or honey (the weight part of which is 5-10% of the weight part of the drained red bayberries) or edible salt (the weight of which is 1-2% of the weight part of the drained red bayberries) to the drained red bayberries, evenly mixing and the mixture and standing for 4-24 hours; then airing or drying the red bayberries to be 70% dried, and rolling the red bayberries to solid granules by a rounding machine; and finally, airing the red bayberries to be 90% dried and then sealing and sub-packaging. The method utilizes red bayberry wine dregs to produce preserved red bayberries, which can make waste profitable and is environment-friendly. In addition, the produced preserved fruit has beautiful shape and wine aroma in addition to the taste of other preserved fruit. The taste is special and popular with people.
Description
Technical field
The present invention relates to red bayberry preserved fruit manufacture technology field, particularly a kind of red bayberry schlempe that utilizes is made preserved fruit, for the comprehensive utilization of red bayberry provides a new approach.
Background technology
Red bayberry contains multiple organic acid, and ascorbic content is also very abundant, not only can participate in the metabolism and the oxidation-reduction process of sugar in the body directly, strengthens the permeability of capillary, and also has reducing blood lipid, the effect that stops cancer cell to generate in vivo.Contained tartaric acid can whet the appetite and promote the production of body fluid, and the relieving summer-heat that helps digestion has the sugar that stops in the body again to the function that fat transforms, and helps fat-reducing.Red bayberry has inhibitory action to bacteriums such as Escherichia coli, shigella dysenteriaes, can control dysentery stomachache, and more than person has good effect to diarrhea.Contain vitamin C, B in the red bayberry, cancer-resisting is had positive role.People are referred to as red bayberry on " agate in the fruit ".Red bayberry is except eating raw, and quite a few is used for brew red bayberry wine, and it is nutritious, and delicious mouthfeel is good, receives people's favor deeply.In the wine brewing process, the part nutrition of red bayberry is dissolved in the wine by immersion, but still contains rich organic acid, vitamins and other nutritious components.But wine brewing producer throws away the red bayberry schlempe mostly as waste product, cause great pollution to environment.Though what have is used for preserved fruit, through rinsing repeatedly with add a large amount of auxiliary materials, cause nutrition leak and bring harm to human body.
Summary of the invention
The objective of the invention is to make full use of the nutritive value of red bayberry schlempe, will be made good looking appearance through processing by the red bayberry schlempe thrown away as waste product of wine brewing producer, the high-quality preserved fruit that taste is special, not only additional income but also reduce environmental pollution was killed two birds with one stone.
The object of the invention is realized through following technical scheme:
A kind of method of utilizing the red bayberry schlempe to make preserved fruit is characterized in that, may further comprise the steps:
A. will soak the red bayberry that was used to brewage the red bayberry liquor raw material in 3～6 months earlier and pull out, and red bayberry will be filtered dry-cure;
B. the salt of the white sugar of red bayberry weight portion or honey or the dried back of 1%～2% filter red bayberry weight portion adds in the red bayberry that filters after doing after 5%～10% filter being done, and leaves standstill 4～24 hours after mix is even;
C. red bayberry airing or oven dry were done to seven minutes, with spheronizator with solid of the round as a ball one-tenth of red bayberry;
D. solid granule red bayberry airing to nine minute is done the sealing splitting.
Technical scheme of the present invention has following beneficial effect:
1, additional income.Zhejiang red bayberry output in 2011 reaches 400,000,000 kilograms; 800,000,000 kilograms in the whole nation, wherein quite a few is used for wine brewing, produces a large amount of red bayberry schlempes; Utilizing technology of the present invention that these red bayberry schlempes processes are processed into high-quality preserved fruit, is that producer increases a considerable income.
2, natural environmental-protective.To be used for producing preserved fruit by these red bayberry schlempes that wine brewing producer throws away as waste product, and turn waste into wealth, thereby reduced pollution environment; In process, need not to add chemical raw material, human body is not had harmful effect.
3, good looking appearance.The present invention utilizes spheronizator with solid of the round as a ball one-tenth of red bayberry, the red bayberry preserved fruit good looking appearance that makes; Overcoming through the red bayberry kind that particularly stature is bigger of soaking such as eastern chief etc., after airing or the oven dry, the deficiency that external form is not good.
4, simple to operate.Equipment required for the present invention is few, and manufacture craft is simple, has very high social benefit and economic benefit.
The specific embodiment
Embodiment one:
A kind of method of utilizing the red bayberry schlempe to make preserved fruit is characterized in that, may further comprise the steps:
A. will soak the red bayberry that was used to brewage the red bayberry liquor raw material in 3～6 months earlier and pull out, and red bayberry will be filtered dry-cure;
B. the white sugar with the dried back of 5%～10% filter red bayberry weight portion adds in the red bayberry after filter is done, and leaves standstill 4～24 hours after mix is even;
C. red bayberry airing or oven dry were done to seven minutes, with spheronizator with solid of the round as a ball one-tenth of red bayberry;
D.Solid granule red bayberry airing to nine minute is done the sealing splitting.
Embodiment two:
A kind of method of utilizing the red bayberry schlempe to make preserved fruit is characterized in that, may further comprise the steps:
A. will soak the red bayberry that was used to brewage the red bayberry liquor raw material in 3～6 months earlier and pull out, and red bayberry will be filtered dry-cure;
B. the honey with the dried back of 5%～10% filter red bayberry weight portion adds in the red bayberry after filter is done, and leaves standstill 4～24 hours after mix is even;
C. red bayberry airing or oven dry were done to seven minutes, with spheronizator with solid of the round as a ball one-tenth of red bayberry;
D.Solid granule red bayberry airing to nine minute is done the sealing splitting.
Embodiment three:
A kind of method of utilizing the red bayberry schlempe to make preserved fruit is characterized in that, may further comprise the steps:
A. will soak the red bayberry that was used to brewage the red bayberry liquor raw material in 3～6 months earlier and pull out, and red bayberry will be filtered dry-cure;
B. the salt with the dried back of 1%～2% filter red bayberry weight portion adds in the red bayberry after filter is done, and leaves standstill 4～24 hours after mix is even;
C. red bayberry airing or oven dry were done to seven minutes, with spheronizator with solid of the round as a ball one-tenth of red bayberry;
D.Solid granule red bayberry airing to nine minute is done the sealing splitting.
Above-mentionedly be merely the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (1)
1. a method of utilizing the red bayberry schlempe to make preserved fruit is characterized in that, may further comprise the steps:
A, will soak the red bayberry that was used to brewage the red bayberry liquor raw material in 3～6 months earlier and pull out, and red bayberry will be filtered dry-cure;
B, 5%～10% filter is done white sugar or the honey of back red bayberry weight portion or salt that back red bayberry weight portion is done in 1%～2% filter adds in the red bayberry after filter is done, mix left standstill 4～24 hours after evenly;
C, red bayberry airing or oven dry were done to seven minutes, with spheronizator with solid of the round as a ball one-tenth of red bayberry;
D, solid granule red bayberry airing to nine minute is done the sealing packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103401279A CN102793049A (en) | 2012-09-14 | 2012-09-14 | Method for producing preserved fruit by utilizing red bayberry wine dregs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103401279A CN102793049A (en) | 2012-09-14 | 2012-09-14 | Method for producing preserved fruit by utilizing red bayberry wine dregs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102793049A true CN102793049A (en) | 2012-11-28 |
Family
ID=47192555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103401279A Pending CN102793049A (en) | 2012-09-14 | 2012-09-14 | Method for producing preserved fruit by utilizing red bayberry wine dregs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102793049A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767431A (en) * | 2016-04-11 | 2016-07-20 | 苏州苏东庭生物科技有限公司 | Preserved waxberry fruit making process |
| CN108244319A (en) * | 2017-12-22 | 2018-07-06 | 溜溜果园集团股份有限公司 | A kind of preparation method of liquor-saturated red bayberry preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254750A (en) * | 1999-05-18 | 2000-05-31 | 苏兆连 | Dry red or white grape wine with taste of rice wine and its brewing process |
| CN1536065A (en) * | 2003-04-11 | 2004-10-13 | 晏国新 | Method for making tomato wine |
| CN101176541A (en) * | 2007-12-11 | 2008-05-14 | 浙江省农业科学院 | Processing method entirely using fruit juice and fruit embryo of waxberry |
-
2012
- 2012-09-14 CN CN2012103401279A patent/CN102793049A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1254750A (en) * | 1999-05-18 | 2000-05-31 | 苏兆连 | Dry red or white grape wine with taste of rice wine and its brewing process |
| CN1536065A (en) * | 2003-04-11 | 2004-10-13 | 晏国新 | Method for making tomato wine |
| CN101176541A (en) * | 2007-12-11 | 2008-05-14 | 浙江省农业科学院 | Processing method entirely using fruit juice and fruit embryo of waxberry |
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步赢利：果品卷》", 31 January 2009, 北京市：化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767431A (en) * | 2016-04-11 | 2016-07-20 | 苏州苏东庭生物科技有限公司 | Preserved waxberry fruit making process |
| CN108244319A (en) * | 2017-12-22 | 2018-07-06 | 溜溜果园集团股份有限公司 | A kind of preparation method of liquor-saturated red bayberry preserved fruit |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101990955B (en) | Sour milk bean curd and manufacturing method thereof | |
| CN103750115A (en) | Shaddock peel coarse cereal stir-fried flour and preparation method thereof | |
| CN105132246B (en) | A kind of organic papaya wine and preparation method thereof | |
| CN103393164A (en) | Sugar-coated nut and preparation method thereof | |
| CN102793251A (en) | Method for peeling fresh berries of pepper | |
| CN103583772A (en) | Health-care preserved apple and processing method thereof | |
| CN102793049A (en) | Method for producing preserved fruit by utilizing red bayberry wine dregs | |
| CN107822107A (en) | A kind of seafood mushroom chewable tablets and preparation method thereof | |
| CN108220077A (en) | A kind of selenium-rich green tea health liquor | |
| CN107603806B (en) | Production method of low-alcohol red rice yellow wine rich in effective ingredients of cyclocarya paliurus leaves | |
| CN105053489A (en) | Mushroom flavored preserved fruits and preparation method thereof | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| CN104187451A (en) | Shaddock peel food and preparation method thereof | |
| CN104116103A (en) | Natural dried orange peel-hawthorn vinegar and manufacturing method thereof | |
| CN107960514A (en) | A kind of kumquat cake processing method | |
| CN103271178A (en) | Oat milk tea and processing method thereof | |
| CN105614761A (en) | Kelp deep-processing method | |
| CN104087470B (en) | A kind of brewage process of chili wine | |
| CN102599287B (en) | Directly consumable tieguanyin herbal tea | |
| CN113303379A (en) | Processing method of flower and fruit fragrance black tea | |
| CN105273914A (en) | Method for processing rice wine containing fiveleaf gynostemma herb | |
| CN104789419A (en) | Maca wine and production method thereof | |
| CN104178395B (en) | A kind of preparation method of plum sweetsop wine | |
| CN104178387B (en) | A kind of sweet potato mango grape wine and preparation method thereof | |
| CN103583806B (en) | A kind of preparation technology of selenium-rich chrysanthemum feed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121128 |