CN105995772A - Osmanthus flavor soaked pineapple - Google Patents

Osmanthus flavor soaked pineapple Download PDF

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Publication number
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
Authority
CN
China
Prior art keywords
fructus ananadis
ananadis comosi
pineapple
parts
osmanthus
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
Application number
CN201610392421.2A
Other languages
Chinese (zh)
Inventor
王丹枫
潘秀云
黄晓萍
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Benefits Of Salt Tang (yingcheng) Health Salt Salt Co Ltd
Original Assignee
Benefits Of Salt Tang (yingcheng) Health Salt Salt Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Benefits Of Salt Tang (yingcheng) Health Salt Salt Co Ltd filed Critical Benefits Of Salt Tang (yingcheng) Health Salt Salt Co Ltd
Priority to CN201610392421.2A priority Critical patent/CN105995772A/en
Publication of CN105995772A publication Critical patent/CN105995772A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/121Brevis
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/11Lactobacillus
    • A23V2400/169Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00Lactic or propionic acid bacteria
    • A23V2400/31Leuconostoc
    • A23V2400/321Mesenteroides

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

Flos Osmanthi Fragrantis taste bubble Fructus Ananadis comosi
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.
CN201610392421.2A 2016-06-03 2016-06-03 Osmanthus flavor soaked pineapple Pending CN105995772A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101912100A (en) * 2010-08-18 2010-12-15 四川省吉香居食品有限公司 Method for continuously fermenting pickle with low salt
CN101965865A (en) * 2010-10-20 2011-02-09 海南省农业科学院农作物遗传育种重点实验室 Pineapple preservative and preparation method and application thereof
CN104351674A (en) * 2014-10-29 2015-02-18 刘瑞华 Papaya and pineapple fruit can and preparation method thereof
CN105212059A (en) * 2015-11-10 2016-01-06 青岛正能量食品有限公司 A kind of pineapple pyramid-shaped dumpling
CN105558946A (en) * 2016-01-19 2016-05-11 徐州贝尔电气有限公司 Making method of pineapple, sticky rice and purple sweet potato cakes
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101912100A (en) * 2010-08-18 2010-12-15 四川省吉香居食品有限公司 Method for continuously fermenting pickle with low salt
CN101965865A (en) * 2010-10-20 2011-02-09 海南省农业科学院农作物遗传育种重点实验室 Pineapple preservative and preparation method and application thereof
CN104351674A (en) * 2014-10-29 2015-02-18 刘瑞华 Papaya and pineapple fruit can and preparation method thereof
CN105212059A (en) * 2015-11-10 2016-01-06 青岛正能量食品有限公司 A kind of pineapple pyramid-shaped dumpling
CN105558946A (en) * 2016-01-19 2016-05-11 徐州贝尔电气有限公司 Making method of pineapple, sticky rice and purple sweet potato cakes
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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* Cited by examiner, † Cited by third party
Title
刘兴华: "西瓜和苹果的腌制技术", 《食品科学》 *

Cited By (1)

* Cited by examiner, † Cited by third party
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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