CN103976012A - Canned lychee with special flavor - Google Patents
Canned lychee with special flavor Download PDFInfo
- Publication number
- CN103976012A CN103976012A CN201410195712.3A CN201410195712A CN103976012A CN 103976012 A CN103976012 A CN 103976012A CN 201410195712 A CN201410195712 A CN 201410195712A CN 103976012 A CN103976012 A CN 103976012A
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- juice
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- chrysanthemum
- honeysuckle
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- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses canned lychee with special flavor. Solid and a juice are in the weight ratio of 2-3:2. Honeysuckle and chrysanthemum extract juices and juice squeezed out of lychee are added in the juice; the juice includes 10-15 parts of sugar cane juice, 1-3 parts of salt, 3-5 parts of ascorbic acid, 2-5 parts of citric acid, 5-8 parts of calcium chloride and 0.3-0.8 part of sodium carboxymethyl cellulose. After repeated experiments, a reasonable addition amount of honeysuckle and chrysanthemum are added in the canned lychee to realize delicious taste as well as the effects of clearing heat and detoxifying, and can effectively reduce the inner heat caused by lychee.
Description
Technical field
Invention relates to a kind of can, is specifically related to a kind of canned litchi.
Background technology
Lichee originates in China, and fruit appearance is beautiful, and color and luster is scarlet, and meat succulence is nutritious, sweet good to eat, is one of southern special product name fruit, is deeply subject to for a long time consumer's welcome.But lichee institutional framework children is tender, the harvest season, post-harvest physiology activity was vigorous, not storage tolerance on the occasion of midsummer.After gathering under normal temperature nature, 1～2 day pericarp browning, pulp is rotten, rots very soon, color all loses, and is one of fruit of the most difficult preservation.Therefore, there is one and look becomes, two days and fragrant change, three days and taste becomes, outside four or five days, what look perfume (or spice) went to the greatest extent said, added that the mature period happens heat, all there are a lot of problems in the production and selling of its fresh fruit.
The processing of lichee be take fresh litchi exactly as raw material, utilizes the various processing technologys of food industry to process, make various informative, local flavor is different, and keep as best one can the nutrition of lichee and the goods of local flavor.Common lichee is processed to the products such as dried litchi and canned lychee in syrup and sells on market.Canned litchi is a kind of in fruit and vegetable tin, and its preservation principle is with to ruin reason the same with other fruit and vegetable tin.
Lichee is adopted rear very difficult preservation and freshness, is mainly because " three become " will soon occur after adopting for it: brown stain, qualitative change and rotten change, therefore making canned litchi also needs to solve this three kinds of problems.
Lichee belongs to hot fruit, and eat and how easily to get angry, although delicious, also dare not eat, so this is also the inedible reasons of a lot of people of restriction more.
Summary of the invention
For the problem of current existence, the technical problem that the present invention mainly solves is to provide a kind of canned litchi of flavour, can solve the short problem of lichee storage life, can also overcome the problem of getting angry.For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A canned litchi for flavour, the weight ratio of solid and soup juice is 2-3:2, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: sugar-cane juice 10-15 part, salt 1-3 part, ascorbic acid 3-5 part, citric acid 2-5 part, calcium chloride 5-8 part, sodium carboxymethylcellulose 0.3-0.8 part.
The juice that above-mentioned honeysuckle and chrysanthemum extract accounts for the 6-10% of canned soup juice weight, and the juice that lichee is extruded accounts for the 8-12% of canned soup juice weight.
Above-mentioned honeysuckle and chrysanthemum juice ratio are 1～3:1.
The invention has the beneficial effects as follows:
The present invention can solve the short problem of lichee storage life, for the people that like lichee, can provide delicious good to eat lichee in anti-season.And in canned litchi, added honeysuckle and chrysanthemum, through many experiments, addition is reasonable, not only delicious in taste, and there is clearing heat and detoxicating effect, can effectively reduce getting angry that lichee causes, and the Lychee juice sugariness of adding in soup juice is very high, can reduce the addition of sugar.
The specific embodiment
Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made to more explicit defining.
Embodiment 1
A canned litchi for flavour, the weight ratio of solid and soup juice is 1:1, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: 10 parts of sugar-cane juices, 1 part of salt, 3 parts, ascorbic acid, 2 parts of citric acids, 8 parts, calcium chloride, 0.8 part of sodium carboxymethylcellulose.
The juice that above-mentioned honeysuckle and chrysanthemum extract accounts for 6% of canned soup juice weight, and the juice that lichee is extruded accounts for 12% of canned soup juice weight.
Above-mentioned honeysuckle and chrysanthemum juice ratio are 1:1.
Embodiment 2
A canned litchi for flavour, the weight ratio of solid and soup juice is 1:1, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: 10 parts of sugar-cane juices, 2 parts of salt, 4 parts, ascorbic acid, 3 parts of citric acids, 6 parts, calcium chloride, 0.5 part of sodium carboxymethylcellulose.
The juice that above-mentioned honeysuckle and chrysanthemum extract accounts for 8% of canned soup juice weight, and the juice that lichee is extruded accounts for 10% of canned soup juice weight.
Above-mentioned honeysuckle and chrysanthemum juice ratio are 2:1.
Embodiment 3
A canned litchi for flavour, the weight ratio of solid and soup juice is 3:2, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: 15 parts of sugar-cane juices, 3 parts of salt, 3 parts, ascorbic acid, 5 parts of citric acids, 5 parts, calcium chloride, 0.3 part of sodium carboxymethylcellulose.
The juice that above-mentioned honeysuckle and chrysanthemum extract accounts for 10% of canned soup juice weight, and the juice that lichee is extruded accounts for 8% of canned soup juice weight.
Above-mentioned honeysuckle and chrysanthemum juice ratio are 3:1.
Embodiment 4
A canned litchi for flavour, the weight ratio of solid and soup juice is 3:2, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: 15 parts of sugar-cane juices, 2 parts of salt, 5 parts, ascorbic acid, 4 parts of citric acids, 7 parts, calcium chloride, 0.5 part of sodium carboxymethylcellulose.
The juice that above-mentioned honeysuckle and chrysanthemum extract accounts for 9% of canned soup juice weight, and the juice that lichee is extruded accounts for 12% of canned soup juice weight.
Above-mentioned honeysuckle and chrysanthemum juice ratio are 2:1.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a canned litchi for flavour, the weight ratio of solid and soup juice is 2-3:2, it is characterized in that, the juice that adds honeysuckle and chrysanthemum to extract in described soup juice, also contains the juice that lichee is extruded; The composition of soup juice comprises: sugar-cane juice 10-15 part, salt 1-3 part, ascorbic acid 3-5 part, citric acid 2-5 part, calcium chloride 5-8 part, sodium carboxymethylcellulose 0.3-0.8 part.
2. the canned litchi of flavour according to claim 1, is characterized in that juice that described honeysuckle and chrysanthemum extract accounts for the 6-10% of canned soup juice weight, and the juice that described lichee is extruded accounts for the 8-12% of canned soup juice weight.
3. the canned litchi of flavour according to claim 1 and 2, described honeysuckle and chrysanthemum juice ratio are 1～3:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410195712.3A CN103976012A (en) | 2014-05-09 | 2014-05-09 | Canned lychee with special flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410195712.3A CN103976012A (en) | 2014-05-09 | 2014-05-09 | Canned lychee with special flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976012A true CN103976012A (en) | 2014-08-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410195712.3A Pending CN103976012A (en) | 2014-05-09 | 2014-05-09 | Canned lychee with special flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN103976012A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738155A (en) * | 2015-03-05 | 2015-07-01 | 陈小洁 | Canned body maintaining rose apple |
| CN104757103A (en) * | 2015-03-11 | 2015-07-08 | 黄欢 | Persea americana body tonifying can |
| CN105124474A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned litchi preparing method |
| CN105166024A (en) * | 2015-10-22 | 2015-12-23 | 四川省汇泉罐头食品有限公司 | Preparation method of canned oranges |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445741A (en) * | 1990-06-11 | 1992-02-14 | Okinawa Pref Gov | Preservation of freshness of litche chinensis sonn by water supply |
| CN102475132A (en) * | 2010-11-24 | 2012-05-30 | 重庆市彭水县彭双科技有限公司 | Production method of mint litchi can |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
-
2014
- 2014-05-09 CN CN201410195712.3A patent/CN103976012A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445741A (en) * | 1990-06-11 | 1992-02-14 | Okinawa Pref Gov | Preservation of freshness of litche chinensis sonn by water supply |
| CN102475132A (en) * | 2010-11-24 | 2012-05-30 | 重庆市彭水县彭双科技有限公司 | Production method of mint litchi can |
| CN103222501A (en) * | 2013-04-19 | 2013-07-31 | 张丽香 | Health-care canned litchi, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王德培，等: "糖盐水荔枝罐头工艺研究", 《食品与机械》, vol. 22, no. 4, 31 July 2006 (2006-07-31), pages 102 - 105 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738155A (en) * | 2015-03-05 | 2015-07-01 | 陈小洁 | Canned body maintaining rose apple |
| CN104757103A (en) * | 2015-03-11 | 2015-07-08 | 黄欢 | Persea americana body tonifying can |
| CN105124474A (en) * | 2015-10-22 | 2015-12-09 | 四川省汇泉罐头食品有限公司 | Canned litchi preparing method |
| CN105166024A (en) * | 2015-10-22 | 2015-12-23 | 四川省汇泉罐头食品有限公司 | Preparation method of canned oranges |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140813 |