CN104509664A - Yacon preserved fruit and preparation method thereof - Google Patents
Yacon preserved fruit and preparation method thereof Download PDFInfo
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- CN104509664A CN104509664A CN201310463606.4A CN201310463606A CN104509664A CN 104509664 A CN104509664 A CN 104509664A CN 201310463606 A CN201310463606 A CN 201310463606A CN 104509664 A CN104509664 A CN 104509664A
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- yacon
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- smallantus sonchifolium
- sugar
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Abstract
The invention relates to a yacon preserved fruit which includes following components, by weight, 100 parts of yacon, 10-20 parts of sugar, 20-30 parts of honey, 10-20 parts of milk, 3-5 parts of vigna angularis and 2-3 parts of lemon juice. The invention also provides a preparation method of the yacon preserved fruit. The yacon preserved fruit is prepared from the yacon so that kinds of preserved fruits are increased and selection of consumers is increased. In the yacon preserved fruit, nutrients in the yacon are maintained as more as possible and the yacon preserved fruit is free of addition of any preservatives and sweetening agents so that the yacon preserved fruit is healthier. By means of addition of the lemon juice as a natural color protective agent and for providing a slightly sour taste, the yacon preserved fruit is sour-and-sweet in taste and is delicious.
Description
Technical field
The present invention relates to field of food, specifically a kind of saussurea involucrata fructose dried meat and preparation method thereof.
Background technology
Smallantus sonchifolium is tropical alpine fruit, and fruit tree is ramie seemingly, can grow into 2-3 rice high, and time ripe, the delicate and charming heronsbill of five beauties successively can be outputed in branch top, is very lovely.Pulp is tasted, and mouthfeel is but the spitting image of water pears, and juice is many and glittering and translucent, fragrant and sweet crisp and refreshing.Belong to low-calorie diet, but its carbohydrate be absorption of human body, therefore, is well suited for diabetes patient and slimmer is edible.The FOS content of Smallantus sonchifolium is the highest in all plants.Smallantus sonchifolium FOS content is the 60-70% of dry.FOS has: 1. short digestion, recuperating gastrointestinal tract; 2. are growth-promoting agents of useful flora in intestines, produce Oilgosaccharkdes; 3. nurse one's health blood, remove high fat of blood, effectively control cholesterol and diabetes; 4. defaecation, control diarrhea; 5. fiery detoxicating, control pimples, dark sore are fallen; 6. improve immunity; 7. reduce the slim beauty treatment of decayed tooth 8..
The eating method of Smallantus sonchifolium is most also can eat by Baoshang for eating something rare, and also has and makes curing food, air dried sheet and candy with Smallantus sonchifolium, also have Saussurea involucrate fruit tea, Smallantus sonchifolium jelly, Smallantus sonchifolium cake.On the other hand, sugared dried meat is in the market most based on the raw material such as apple, strawberry, and is high sugar food, unfavorable for health.
Summary of the invention
According to above-mentioned weak point, the object of this invention is to provide a kind of saussurea involucrata fructose dried meat and preparation method thereof.
For achieving the above object, technical scheme of the present invention is: a kind of saussurea involucrata fructose dried meat, comprises following composition according to weight parts: Smallantus sonchifolium 100 parts, sugared 10-20 part; Honey 20-30 part; Milk 10-20 part; Red bean 3-5 part; Lemon juice 2-3 part.
Preferably: described sugar is brown sugar.
Preferably: described milk is fresh milk or recovery milk.
The present invention also provides the preparation method of saussurea involucrata fructose dried meat, it is characterized in that, its preparation process is as follows:
1, removed the peel by Smallantus sonchifolium, cleaning, is cut into the sheet of 0.5-1cm thickness;
2, by the Smallantus sonchifolium chankings boiling water blanching 3-5min after cutting, add lemon juice and mix;
3, red bean is well-done, for subsequent use;
4, the Smallantus sonchifolium chankings containing lemon juice is mixed rear boiling 5-10min with sugar, honey and milk;
5, pulled out by the Smallantus sonchifolium chankings after boiling, draining sugar liquid, is placed in baking tray, 120-160 DEG C of baking 6-10h, and cooling, admixes red bean, packaging.
Beneficial effect of the present invention is: adopt Smallantus sonchifolium making and sugar dried meat, add the kind of sugared dried meat, enriched the selection of consumer; The present invention retains the nutriment of Smallantus sonchifolium as far as possible, and does not add any preservative and sweetener, more healthy; The present invention with the addition of lemon juice as natural color stabilizer, and provides slight tart flavour, makes saussurea involucrata fructose dried meat sweet and sour taste.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention will be further described.
Embodiment 1
A kind of saussurea involucrata fructose dried meat, comprises following composition according to weight parts: Smallantus sonchifolium 100 parts, sugar 10 parts; Honey 20 parts; Milk 10 parts; 3 parts, red bean; Lemon juice 2 parts.Wherein, described sugar is brown sugar; Milk is fresh milk or recovery milk.
The present invention also provides the preparation method of saussurea involucrata fructose dried meat, it is characterized in that, its preparation process is as follows: 1, removed the peel by Smallantus sonchifolium, and cleaning, is cut into the sheet of 0.5cm thickness; 2, by the Smallantus sonchifolium chankings boiling water blanching 3min after cutting, add lemon juice and mix; 3, red bean is well-done, for subsequent use; 4, the Smallantus sonchifolium chankings containing lemon juice is mixed rear boiling 5min with sugar, honey and milk; 5, pulled out by the Smallantus sonchifolium chankings after boiling, draining sugar liquid, is placed in baking tray, 120 DEG C of baking 6h, and cooling, admixes red bean, packaging.
Embodiment 2
A kind of saussurea involucrata fructose dried meat, comprises following composition according to weight parts: Smallantus sonchifolium 100 parts, sugar 20 parts; Honey 30 parts; Milk 20 parts; 5 parts, red bean; Lemon juice 3 parts.Wherein, described sugar is brown sugar; Milk is fresh milk or recovery milk.
The present invention also provides the preparation method of saussurea involucrata fructose dried meat, it is characterized in that, its preparation process is as follows: 1, removed the peel by Smallantus sonchifolium, and cleaning, is cut into the sheet of 1cm thickness; 2, by the Smallantus sonchifolium chankings boiling water blanching 5min after cutting, add lemon juice and mix; 3, red bean is well-done, for subsequent use; 4, the Smallantus sonchifolium chankings containing lemon juice is mixed rear boiling 10min with sugar, honey and milk; 5, pulled out by the Smallantus sonchifolium chankings after boiling, draining sugar liquid, is placed in baking tray, 160 DEG C of baking 10h, and cooling, admixes red bean, packaging.
Embodiment 3
A kind of saussurea involucrata fructose dried meat, comprises following composition according to weight parts: Smallantus sonchifolium 100 parts, sugar 15 parts; Honey 25 parts; Milk 15 parts; 4 parts, red bean; Lemon juice 3 parts.Wherein, described sugar is brown sugar; Milk is fresh milk or recovery milk.
The present invention also provides the preparation method of saussurea involucrata fructose dried meat, it is characterized in that, its preparation process is as follows: 1, removed the peel by Smallantus sonchifolium, and cleaning, is cut into the sheet of 0.5cm thickness; 2, by the Smallantus sonchifolium chankings boiling water blanching 4min after cutting, add lemon juice and mix; 3, red bean is well-done, for subsequent use; 4, the Smallantus sonchifolium chankings containing lemon juice is mixed rear boiling 7min with sugar, honey and milk; 5, pulled out by the Smallantus sonchifolium chankings after boiling, draining sugar liquid, is placed in baking tray, 140 DEG C of baking 8h, and cooling, admixes red bean, packaging.
Claims (4)
1. a saussurea involucrata fructose dried meat, is characterized in that, comprises following composition according to weight parts: Smallantus sonchifolium 100 parts, sugared 10-20 part; Honey 20-30 part; Milk 10-20 part; Red bean 3-5 part; Lemon juice 2-3 part.
2. according to saussurea involucrata fructose dried meat according to claim 1, it is characterized in that, described sugar is brown sugar.
3. according to saussurea involucrata fructose dried meat according to claim 1, it is characterized in that, described milk is fresh milk or recovery milk.
4., according to the preparation method of saussurea involucrata fructose dried meat according to claim 1, it is characterized in that, its preparation process is as follows:
(1) removed the peel by Smallantus sonchifolium, cleaning, is cut into the sheet of 0.5-1cm thickness;
(2) by the Smallantus sonchifolium chankings boiling water blanching 3-5min after cutting, add lemon juice and mix;
(3) red bean is well-done, for subsequent use;
(4) the Smallantus sonchifolium chankings containing lemon juice is mixed rear boiling 5-10min with sugar, honey and milk;
(5) pulled out by the Smallantus sonchifolium chankings after boiling, draining sugar liquid, is placed in baking tray, 120-160 DEG C of baking 6-10h, and cooling, admixes red bean, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310463606.4A CN104509664A (en) | 2013-10-07 | 2013-10-07 | Yacon preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310463606.4A CN104509664A (en) | 2013-10-07 | 2013-10-07 | Yacon preserved fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509664A true CN104509664A (en) | 2015-04-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310463606.4A Pending CN104509664A (en) | 2013-10-07 | 2013-10-07 | Yacon preserved fruit and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN107080034A (en) * | 2017-05-27 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The processing method of saussurea involucrata health preserved fruits |
-
2013
- 2013-10-07 CN CN201310463606.4A patent/CN104509664A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN107080034A (en) * | 2017-05-27 | 2017-08-22 | 芜湖市三山区绿色食品产业协会 | The processing method of saussurea involucrata health preserved fruits |
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Application publication date: 20150415 |