CN105995772A - Osmanthus flavor soaked pineapple - Google Patents
Osmanthus flavor soaked pineapple Download PDFInfo
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- CN105995772A CN105995772A CN201610392421.2A CN201610392421A CN105995772A CN 105995772 A CN105995772 A CN 105995772A CN 201610392421 A CN201610392421 A CN 201610392421A CN 105995772 A CN105995772 A CN 105995772A
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- Prior art keywords
- fructus ananadis
- ananadis comosi
- pineapple
- parts
- osmanthus
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- Pending
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- 235000019082 Osmanthus Nutrition 0.000 title claims abstract description 16
- 241000333181 Osmanthus Species 0.000 title claims abstract description 16
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 15
- 244000099147 Ananas comosus Species 0.000 title claims 3
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 235000019634 flavors Nutrition 0.000 title abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims description 14
- 238000013329 compounding Methods 0.000 claims description 11
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 7
- 229940109275 cyclamate Drugs 0.000 claims description 7
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 7
- 208000009084 Cold Injury Diseases 0.000 claims description 5
- 240000001929 Lactobacillus brevis Species 0.000 claims description 5
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 230000002595 cold damage Effects 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 230000006378 damage Effects 0.000 claims description 5
- 230000007547 defect Effects 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 210000002615 epidermis Anatomy 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000010304 firing Methods 0.000 claims 1
- -1 happy Element Chemical compound 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 241000234671 Ananas Species 0.000 abstract description 12
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 abstract description 6
- 235000010234 sodium benzoate Nutrition 0.000 abstract description 6
- 239000004299 sodium benzoate Substances 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 abstract 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 abstract 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 abstract 1
- 229960001462 sodium cyclamate Drugs 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 4
- 235000019590 thick flavour Nutrition 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 230000032258 transport Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Landscapes
- Confectionery (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses an osmanthus flavor soaked pineapple. The osmanthus flavor soaked pineapple comprises the following components in parts by weight: 400-600 parts of pineapple, 1,000 parts of water, 80-120 parts of white sugar, 4-8 parts of dried osmanthus, 2-2.5 parts of citric acid, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride, 0.45-0.5 part of compounded strain, 0.45-0.5 part of potassium sorbate, 0.45-0.5 part of sodium benzoate and 1 part of D-erythorbic acid. According to the osmanthus flavor soaked pineapple, the problem of poor crispness of soaked pineapples is solved; and the soaked osmanthus flavor pineapple is bright in color and luster and moderate in crispness, delicate in osmanthus fragrance and popular with customers.
Description
Technical field
The application relates to a kind of local flavor Fructus Ananadis comosi product, particularly relates to a kind of Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi.
Background technology
Fructus Ananadis comosi contains substantial amounts of fructose, glucose, vitamin A, B, C, phosphorus, the thing such as citric acid and protease, and sweet in the mouth is warm in nature,
Have expelling summer-heat quench the thirst, the merit of the antidiarrheal that helps digestion, hold concurrently excellent good fruit in season for summertime doctor's food.Fructus Ananadis comosi product variety in the market and
Taste is single, the most common sugar tinned fruit processed, and the Fructus Ananadis comosi brittleness in of long duration and tinned fruit is bad.Flos Osmanthi Fragrantis is not only
The fragrance-of-flowers is wafted li away, has more stomach invigorating, dissipates expectorant, the effect of suppressing the hyperactive liver, and medical value is higher.For this it is desirable that Flos Osmanthi Fragrantis and Fructus Ananadis comosi are melted
It is combined, develops the brewed Fructus Ananadis comosi of Flos Osmanthi Fragrantis taste that a kind of novel brittleness, color and luster are intact.
Summary of the invention
The present invention provides a kind of Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi, including the component of following weight portion: Fructus Ananadis comosi 400-600 part, 1000 parts of water,
White sugar 80-120 part, dried sweet-scented osmanthus 4-8 part, citric acid 2-2.5 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part, compounding strain
0.45-0.5 part, potassium sorbate 0.45-0.5 part, sodium benzoate 0.45-0.5 part, sodium D-isoascorbate 1 part.
The present invention also provides for the brewed liquid of a kind of Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi, including the component of lower weight portion: 1000 parts of water, white sugar 80
Part, dried sweet-scented osmanthus 4-8 part, citric acid 2-2.5 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part, compounding strain 0.45-0.5 part,
Potassium sorbate 0.45-0.5 part, sodium benzoate 0.45-0.5 part, sodium D-isoascorbate 1 part.
The present invention also provides for the preparation method of a kind of Flos Osmanthi Fragrantis brewed liquid of taste Fructus Ananadis comosi, comprises the steps: selecting of (1) Fructus Ananadis comosi: choosing
Selecting profile rounding, appearance is without fresh pineapple mildew and rot, that cold injury, machinery injure pest and disease damage defect；More preferably really shape is big, eye is shallow,
Maturity more than eighty per cant, thick flavor, the fresh pineapple of sour and sweet palatability；(2) eye is removed, stripping and slicing: pineapple peeling is removed eye,
Eliminate clean residual epidermis and the carving residual bud of mesh, immerse in the saline solution of 1%-2% about 10 minutes, pull removal fruit core, sarcocarp out
It is cut into uniform fritter standby；(3) scald Fructus Ananadis comosi: pot is fired boiled water, add the pears block cut scald 1-2min processed take out cool down standby；
(4) weigh white sugar, dried sweet-scented osmanthus, citric acid, cyclamate, calcium chloride and compounding strain respectively by formula, be added in advance
In the cold boiled water prepared, mixing；Fructus Ananadis comosi water good for exchange is loaded glass jar, is subsequently adding the Fructus Ananadis comosi block that cooling is standby, enters
Row is brewed, and brew time is 25-30d.(5), after adding 0.5 part of potassium sorbate, go out tank, obtain product.
Kind and the weight proportion of the compounding strain of the present invention be: Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc mesenteroides=3:1:1.
Beneficial effect
The research and development of the most novel brewed Fructus Ananadis comosi of Flos Osmanthi Fragrantis taste, solve Fructus Ananadis comosi converted products kind and the single present situation of taste, meet city
The demand of field.
B. steeping Fructus Ananadis comosi water by the secret of exchange and carry out brewed to Fructus Ananadis comosi, the nutritive value of Fructus Ananadis comosi is retained well, can and
Time ground be that the crowd of certain areas provides required nutrition.Solve Fructus Ananadis comosi by the bad problem of brewed rear brittleness.The present invention is steeped
The Flos Osmanthi Fragrantis taste Fructus Ananadis comosi bright color of system, brittleness is suitable, with Flos Osmanthi Fragrantis pleasant delicate fragrance, enjoy consumers.
Detailed description of the invention
Embodiment 1,
Select that fresh fruit shape is big, eye is shallow, Maturity more than eighty per cant, thick flavor, sour and sweet palatability, profile rounding, appearance is without mould
Rotten, cold injury, machinery injure the Fructus Ananadis comosi of pest and disease damage defect.Go a stripping and slicing: pineapple peeling is removed eye, eliminate clean residual table
Skin and carving the residual bud of mesh, immerse 1%-2% saline solution in about 10 minutes, pull out removal fruit core, it is standby that sarcocarp is cut into uniform fritter
With.Fire boiled water in Guo, add the pears block cut scald 1-2min processed take out cool down standby.White sugar 80g is weighed respectively by formula,
Dried sweet-scented osmanthus 5g, citric acid 2.5g, cyclamate 1g, calcium chloride 1g, compounding strain 0.5g (Lactobacillus plantarum: Lactobacillus brevis: intestinal
Film leukonid=3:1:1), it is added in the cold boiled water that 1000g prepares in advance, mixing；Fructus Ananadis comosi water good for exchange is loaded
Glass jar, is subsequently adding the Fructus Ananadis comosi block that 550g cooling is standby, carries out brewed (time is 25-30d).Add potassium sorbate 0.5g,
Sodium benzoate 0.5g, after sodium D-isoascorbate 1g, goes out tank, packaging, preserves or transports.
Embodiment 2,
Select that fresh fruit shape is big, eye is shallow, Maturity more than eighty per cant, thick flavor, sour and sweet palatability, profile rounding, appearance is without mould
Rotten, cold injury, machinery injure the Fructus Ananadis comosi of pest and disease damage defect.Go a stripping and slicing: pineapple peeling is removed eye, eliminate clean residual table
Skin and carving the residual bud of mesh, immerse 1%-2% saline solution in about 10 minutes, pull out removal fruit core, it is standby that sarcocarp is cut into uniform fritter
With.Fire boiled water in Guo, add the pears block cut scald 1-2min processed take out cool down standby.White sugar 100g is weighed respectively by formula,
Dried sweet-scented osmanthus 6g, citric acid 2.5g, cyclamate 1g, calcium chloride 1g, compounding strain 0.5g (Lactobacillus plantarum: Lactobacillus brevis: intestinal
Film leukonid=3:1:1), it is added in the cold boiled water that 1000g prepares in advance, mixing；
Good for exchange Fructus Ananadis comosi water is loaded glass jar, is subsequently adding the Fructus Ananadis comosi block that 550g cooling is standby, carry out that brewed (time is
25-30d).Add potassium sorbate 0.5g, sodium benzoate 0.5g, after sodium D-isoascorbate 1g, go out tank, packaging, storage or
Transport.
Embodiment 3,
Select that fresh fruit shape is big, eye is shallow, Maturity more than eighty per cant, thick flavor, sour and sweet palatability, profile rounding, appearance is without mould
Rotten, cold injury, machinery injure the Fructus Ananadis comosi of pest and disease damage defect.Go a stripping and slicing: pineapple peeling is removed eye, eliminate clean residual table
Skin and carving the residual bud of mesh, immerse 1%-2% saline solution in about 10 minutes, pull out removal fruit core, it is standby that sarcocarp is cut into uniform fritter
With.Fire boiled water in Guo, add the pears block cut scald 1-2min processed take out cool down standby.White sugar 100g is weighed respectively by formula,
Dried sweet-scented osmanthus 8g, citric acid 2.5g, cyclamate 1g, calcium chloride 1g, compounding strain 0.45g (Lactobacillus plantarum: Lactobacillus brevis: intestinal
Film leukonid=3:1:1), it is added in the cold boiled water that 1000g prepares in advance, mixing；
Good for exchange Fructus Ananadis comosi water is loaded glass jar, is subsequently adding the Fructus Ananadis comosi block that 550g cooling is standby, carry out that brewed (time is
25-30d).Add potassium sorbate 0.5g, sodium benzoate 0.5g, after sodium D-isoascorbate 1g, go out tank, packaging, storage or
Transport.
Claims (5)
1. Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi, it is characterised in that include the component of following weight portion: Fructus Ananadis comosi 400-600 part, water
1000 parts, white sugar 80-120 part, dried sweet-scented osmanthus 4-8 part, citric acid 2-2.5 part, cyclamate 0.5-1 part, calcium chloride 0.5-1
Part, compounding strain 0.45-0.5 part, sodium D-isoascorbate 1 part.
Steep Fructus Ananadis comosi the most as claimed in claim 1, it is characterised in that also include: potassium sorbate 0.45-0.5 part and/or benzene first
Acid sodium 0.45-0.5 part.
Steep Fructus Ananadis comosi the most as claimed in claim 1 or 2, it is characterised in that kind and the weight proportion of described compounding strain be:
Lactobacillus plantarum: Lactobacillus brevis: Leuconostoc mesenteroides=3:1:1.
4. the brewed liquid of Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi, it is characterised in that include the component of lower weight portion: 1000 parts of water,
White sugar 80-120 part, dried sweet-scented osmanthus 4-8 part, citric acid 2-2.5 part, cyclamate 0.5-1 part, calcium chloride 0.5-1 part is compounding
Strain 0.45-0.5 part, sodium D-isoascorbate 1 part.
5. the preparation method of the Flos Osmanthi Fragrantis brewed liquid of taste Fructus Ananadis comosi as claimed in claim 1, comprises the steps: (1) Fructus Ananadis comosi
Selecting: select profile rounding, appearance is without fresh pineapple mildew and rot, that cold injury, machinery injure pest and disease damage defect；(2) go
Eye, stripping and slicing: pineapple peeling is removed eye, eliminate clean residual epidermis and the carving residual bud of mesh, immerse in the saline solution of 1%-2% 10
About minute, pulling removal fruit core out, it is standby that sarcocarp is cut into uniform fritter；(3) scald Fructus Ananadis comosi: firing boiled water in pot, addition is cut
Good pears block scald 1-2min processed take out cool down standby；(4) white sugar is weighed respectively by formula, dried sweet-scented osmanthus, citric acid, happy
Element, calcium chloride and compounding strain, be added in the cold boiled water prepared in advance, mixing；Fructus Ananadis comosi water good for exchange is loaded
Glass jar, is subsequently adding the Fructus Ananadis comosi block that cooling is standby, carries out brewed, and brew time is 25-30d.(5) potassium sorbate is added
After, go out tank, obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610392421.2A CN105995772A (en) | 2016-06-03 | 2016-06-03 | Osmanthus flavor soaked pineapple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610392421.2A CN105995772A (en) | 2016-06-03 | 2016-06-03 | Osmanthus flavor soaked pineapple |
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| CN105995772A true CN105995772A (en) | 2016-10-12 |
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ID=57090663
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| CN201610392421.2A Pending CN105995772A (en) | 2016-06-03 | 2016-06-03 | Osmanthus flavor soaked pineapple |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450828A (en) * | 2016-12-13 | 2018-08-28 | 王义娟 | The pineapple ferment preparation method of sweet osmanthus taste |
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| CN105614788A (en) * | 2016-02-02 | 2016-06-01 | 成都新繁食品有限公司 | Pickled preserved Sichuan vegetable with flos rosae rugosae flavor and method for manufacturing pickled preserved Sichuan vegetable |
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2016
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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