CN103005121A - Low-sugar preserved Chinese chestnut and preparation method thereof - Google Patents
Low-sugar preserved Chinese chestnut and preparation method thereof Download PDFInfo
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- CN103005121A CN103005121A CN 201110284552 CN201110284552A CN103005121A CN 103005121 A CN103005121 A CN 103005121A CN 201110284552 CN201110284552 CN 201110284552 CN 201110284552 A CN201110284552 A CN 201110284552A CN 103005121 A CN103005121 A CN 103005121A
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Abstract
The invention discloses a low-sugar preserved Chinese chestnut and a preparation method thereof, and belongs to the field of food processing. The low-sugar preserved Chinese chestnut has a delicious taste, is a green food and has health care effects. The low-sugar preserved Chinese chestnut comprises 80 to 120g of Chinese chestnut, 2 to 5g of honey, 2 to 5g of cane sugar, 0.10 to 0.25g of citric acid, 0.10 to 0.25g of potassium citrate and 20 to 35ml of water.
Description
Technical field:
The invention belongs to food processing field, more particularly, relate to a kind of low sugar Chinese chestnut preserved fruits and preparation method thereof.
Background technology:
Chinese chestnut is one of Chinese cultivated fruit tree the earliest, and the cultivation history in 2000～3000 years is approximately arranged.Chinese chestnut is born in low mountains and hills gentle slope and area, river shoal more, and Hebei, Shandong, Luoshan, Xinyang, Shan Nan Zhenan County are the famous producing regions of Chinese chestnut.Leaf lanceolar or the Long Circle of Chinese chestnut, leaf margin has sawtooth.Flower unisexuality, monoecism; Male flower is amentum, and ripe rear involucre splits, and the chestnut fruit comes off.The nut puce, by tawny pubescence, or dipped beam is sliding, and pulp is yellowish.The sweet fragrance of Chinese chestnut, starch-containing 51%～60%, protein 5.7%～10.7%, fat 2%～7.4%, the mineral matters such as sugar, starch, crude fibre, carrotene, VA, VB 1, VB 2, VC and calcium, phosphorus, potassium can be high for the nutrient of absorption of human body and utilization.
The Chinese chestnut whole body is precious, can manufacture Li Gan, the food such as chestnut powder, chestnut sauce, chestnut slurry, cake, can, and chestnut mash then is that old children is all suitable, nutritious candy.The Chinese chestnut tree material is hard, and texture is perfectly straight, and anticorrosion moisture-proof is to make the good material such as military project, car and boat, furniture; Branches and leaves, bark, thorn bud are rich in tannin, can extract roasting glue; Flower is good nectar source.The Chinese chestnut each several part all can be used as medicine, and Chinese chestnut can strengthening the spleen and replenishing qi, it is damp and hot to eliminate, and shell is controlled gastric disorder causing nausea and is called astringent, and bark is fried in shallow oil soup and washed erysipelas, and root can be controlled the diseases such as inclined to one side kidney qi.Yet there be limited evidence currently of has producer that Chinese chestnut is made the again low-sugar preserved fruit of health good in color, smell and taste.
Summary of the invention:
The present invention is exactly for the problems referred to above, and a kind of low sugar Chinese chestnut preserved fruits and preparation method thereof of tasty, green, health care is provided.
In order to realize above-mentioned purpose of the present invention, proportioning of the present invention is: Chinese chestnut 80～120g, honey 2～5g, sucrose 2～5g, citric acid 0.10～0.25g, potassium citrate 0.10～0.25g, water 20～35ml.
Preparation process of the present invention is:
Raw material, clean, go clothing, cold water flush, cutting, allotment, boiling, oven dry, preserved fruit, vacuum packaging.
Beneficial effect of the present invention:
1. the present invention has been made into delicious preserved fruit with Chinese chestnut, special taste of the present invention, all-ages;
2. the present invention is pure pollution-free food, nutritious, health care.
The specific embodiment:
Proportioning of the present invention is: Chinese chestnut 80～120g, honey 2～5g, sucrose 2～5g, citric acid 0.10～0.25g, potassium citrate 0.10～0.25g, water 20～35ml.
Embodiment 1: Chinese chestnut 80g, honey 5g, sucrose 2g, citric acid 0.25g, potassium citrate 0.10g, water 35ml.
Embodiment 2: Chinese chestnut 80g, honey 2g, sucrose 5g, citric acid 0.25g, potassium citrate 0.25g, water 35ml.
Embodiment 3: Chinese chestnut 100g, honey 4g, sucrose 4g, citric acid 0.15g, potassium citrate 0.25g, water 20ml.
Preparation process of the present invention is:
Raw material, clean, go clothing, cold water flush, cutting, allotment, boiling, oven dry, preserved fruit, vacuum packaging.
In the prescription, the different proportionings of raw material have directly affected mouthfeel of the present invention, and the present invention selects the average mark of sensory effects as the standard of passing judgment on the sense quality of preserved fruit under the different proportionings, and concrete condition can see Table 1.
Table 1 raw material proportioning is on the impact of preserved fruit mouthfeel
| Sequence number | Honey/g | Sucrose/g | Citric acid/g | Potassium citrate/g | Water/ml | Sensory effects |
| 1 | 2 | 2 | 0.10 | 0.10 | 20 | 79 |
| 2 | 2 | 2 | 0.15 | 0.15 | 25 | 71 |
| 3 | 2 | 2 | 0.20 | 0.20 | 30 | 92 |
| 4 | 2 | 2 | 0.25 | 0.25 | 35 | 89 |
| 5 | 3 | 3 | 0.10 | 0.15 | 35 | 65 |
| 6 | 3 | 3 | 0.15 | 0.10 | 20 | 80 |
| 7 | 3 | 3 | 0.20 | 0.25 | 25 | 78 |
| 8 | 3 | 3 | 0.25 | 0.20 | 30 | 78 |
| 9 | 4 | 4 | 0.10 | 0.20 | 35 | 80 |
| 10 | 4 | 4 | 0.15 | 0.25 | 30 | 77 |
| 11 | 4 | 4 | 0.20 | 0.15 | 25 | 91 |
| 12 | 4 | 4 | 0.25 | 0.10 | 20 | 72 |
| 13 | 5 | 5 | 0.10 | 0.10 | 25 | 90 |
| 14 | 5 | 5 | 0.15 | 0.15 | 20 | 84 |
| 15 | 5 | 5 | 0.20 | 0.25 | 35 | 71 |
| 16 | 5 | 5 | 0.25 | 0.20 | 30 | 67 |
Claims (5)
1. a low sugar Chinese chestnut preserved fruits is characterized in that, proportioning of the present invention is: Chinese chestnut 80～120g, honey 2～5g, sucrose 2～5g, citric acid 0.10～0.25g, potassium citrate 0.10～0.25g, water 20～35ml.
2. a kind of low sugar Chinese chestnut preserved fruits according to claim 1 is characterized in that: Chinese chestnut 80g, honey 5g, sucrose 2g, citric acid 0.25g, potassium citrate 0.10g, water 35ml.
3. a kind of low sugar Chinese chestnut preserved fruits according to claim 1 is characterized in that: Chinese chestnut 80g, honey 2g, sucrose 5g, citric acid 0.25g, potassium citrate 0.25g, water 35ml.
4. a kind of low sugar Chinese chestnut preserved fruits according to claim 1 is characterized in that: Chinese chestnut 100g, honey 4g, sucrose 4g, citric acid 0.15g, potassium citrate 0.25g, water 20ml.
5. the preparation method of a low sugar Chinese chestnut preserved fruits is characterized in that, preparation process of the present invention is:
Raw material, clean, go clothing, cold water flush, cutting, allotment, boiling, oven dry, preserved fruit, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110284552 CN103005121A (en) | 2011-09-23 | 2011-09-23 | Low-sugar preserved Chinese chestnut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110284552 CN103005121A (en) | 2011-09-23 | 2011-09-23 | Low-sugar preserved Chinese chestnut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103005121A true CN103005121A (en) | 2013-04-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110284552 Pending CN103005121A (en) | 2011-09-23 | 2011-09-23 | Low-sugar preserved Chinese chestnut and preparation method thereof |
Country Status (1)
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| CN (1) | CN103005121A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999996A (en) * | 2014-05-29 | 2014-08-27 | 陈国勇 | Health-protection Chinese chestnuts and making method thereof |
| CN105104695A (en) * | 2015-09-11 | 2015-12-02 | 广西南亚热带农业科学研究所 | Processing method of common sterculia preserved fruit |
-
2011
- 2011-09-23 CN CN 201110284552 patent/CN103005121A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999996A (en) * | 2014-05-29 | 2014-08-27 | 陈国勇 | Health-protection Chinese chestnuts and making method thereof |
| CN105104695A (en) * | 2015-09-11 | 2015-12-02 | 广西南亚热带农业科学研究所 | Processing method of common sterculia preserved fruit |
| CN105104695B (en) * | 2015-09-11 | 2018-10-23 | 广西南亚热带农业科学研究所 | A kind of processing method of sterculia nobilis's preserved fruit |
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Application publication date: 20130403 |