CN106072125A - A kind of Fructus nephelii topengii canned food - Google Patents
A kind of Fructus nephelii topengii canned food Download PDFInfo
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- CN106072125A CN106072125A CN201610453439.9A CN201610453439A CN106072125A CN 106072125 A CN106072125 A CN 106072125A CN 201610453439 A CN201610453439 A CN 201610453439A CN 106072125 A CN106072125 A CN 106072125A
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- fructus
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- nephelii topengii
- fructus nephelii
- topengii
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- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 9
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 9
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 9
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- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 235000021014 blueberries Nutrition 0.000 claims abstract description 9
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- 239000002994 raw material Substances 0.000 claims abstract description 8
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- 239000007788 liquid Substances 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
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- 238000009835 boiling Methods 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 239000000047 product Substances 0.000 claims description 5
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 235000020234 walnut Nutrition 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
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- 210000000969 egg white Anatomy 0.000 claims 1
- 210000000496 pancreas Anatomy 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
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- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
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- 230000000052 comparative effect Effects 0.000 description 7
- 238000002372 labelling Methods 0.000 description 5
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- 101000906492 Arabidopsis thaliana Endoglucanase 1 Proteins 0.000 description 3
- 101001036014 Ruminiclostridium josui Endoglucanase 2 Proteins 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 235000008694 Humulus lupulus Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
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- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 235000020007 pale lager Nutrition 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241001093760 Sapindaceae Species 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
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- 230000003187 abdominal effect Effects 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
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 108010091371 endoglucanase 1 Proteins 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007159 enucleation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000036543 hypotension Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
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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
Landscapes
- Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of Fructus nephelii topengii canned food, be made up of the raw material of following weight portion: Fructus nephelii topengii 46 48 parts, Semen Juglandis 10 12 parts, 12 parts of Fructus Arctii juice, blueberry juice 12 parts, juice of Fructus Mori 12 parts, cellulase 12 parts, vitamin C 0.5 0.8 parts, trypsin 1.0 1.2 parts, papain 0.6 0.8 parts, lycium barbarum polysaccharide 1.6 1.8 parts, white sugar 1.0 1.5 parts, 0.4 0.7 parts of glutamic acid, Lac regis apis 0.3 0.6 parts, beerwort 0.6 1.2 parts, oligomeric dragon gallbladder sugar 0.7 0.9 parts；The Fructus nephelii topengii canner that the present invention provides is abundant, comprehensive nutrition, aromatic flavor, sweet mouthfeel, stingless excitation, be prone to drink, it is possible to blood circulation promoting, improve immunity, activating cell, slow down aging, the health-care effect of looks improving and the skin nourishing.
Description
Technical field
The invention belongs to food processing field, particularly relate to a kind of Fructus nephelii topengii canned food.
Background technology
Fructus nephelii topengii, sweet in the mouth, warm in nature, it is the fruit of the large-scale tropical fruit tree that Sapindaceae Fructus nephelii topengii belongs to.Fructus nephelii topengii contains abundant
Vitamin such as vitamin A, vitamin B, vitamin C, and abundant mineral such as potassium, calcium, magnesium, phosphorus etc., have nourish strong,
Enrich blood regulate the flow of vital energy, vigorous and graceful effect sending out skin；Fructus nephelii topengii heat is the highest, can strengthen disease resistance, regain one's strength of body, improve dysentery and
The cold and cool discomfort of abdominal part；Fructus nephelii topengii iron-holder is the highest, contributes to improving dizziness, hypotension etc.；According to analysis: sarcocarp ratio accounts for 31.0-
60.2%, total solid 14.0-22.2%, sugar 3.61-6.25%, white sugar 0.39-1.53%, 100 grams of sarcocarp are containing vitamin C
1.63-5.5mg.Being eaten for a long time can skin moistening skin care, heat-clearing and toxic substances removing, effect of enhancing body immunity.
Owing to Fructus nephelii topengii also exists, processing maturation period is short, be difficult to the self shortcomings such as preservation, and being fabricated to by Fructus nephelii topengii can be long-time
Edible tinned food, extends storage life and the using value of Fructus nephelii topengii, not only enriches the kind of canned products, also
Meet the demand on market.
Summary of the invention
In order to make up the defect of prior art, the invention provides a kind of Fructus nephelii topengii canned food.
A kind of Fructus nephelii topengii canned food, is made up of the raw material of following weight portion: Fructus nephelii topengii 46-48 part, Semen Juglandis 10-12 part, Fructus Arctii
Juice 1-2 part, blueberry juice 1-2 part, juice of Fructus Mori 1-2 part, cellulase 1-2 part, vitamin C 0.5-0.8 part, trypsin 1.0-
1.2 parts, papain 0.6-0.8 part, lycium barbarum polysaccharide 1.6-1.8 part, white sugar 1.0-1.5 part, glutamic acid 0.4-0.7 part,
Lac regis apis 0.3-0.6 part, beerwort 0.6-1.2 part, oligomeric dragon gallbladder sugar 0.7-0.9 part.
Described Fructus nephelii topengii warp is seedless Fructus nephelii topengii.
Described dry yeast for activation dry yeast, can be used directly.
The preparation method of described Fructus nephelii topengii canned food, specifically includes following steps:
(1) select maturation, Fructus nephelii topengii without pest and disease damage, clean and skin and flesh is separated, obtain Fructus nephelii topengii sarcocarp and Fructus nephelii topengii skin, by red
Hair Cortex Moutan is pulled an oar, and pulls an oar, and prepares Fructus nephelii topengii slurry；
(2) in Fructus nephelii topengii is starched, add Fructus Arctii juice, blueberry juice, juice of Fructus Mori, after mix homogeneously, add dry yeast, stir,
It is 25 DEG C that temperature controls, and ferments 3-4 days, obtains Fructus nephelii topengii vinegar slurry；
(3) Fructus nephelii topengii sarcocarp is immersed in Fructus nephelii topengii vinegar slurry, is placed in 43-45 DEG C of water-bath, the ultrasonic 160-of 56-58KHz
180min, takes out, is placed in blanching 15-20s in steam, obtains Fructus nephelii topengii serosity；
(4) by walnut peeling, adding the water of Semen Juglandis weight 3-5 times, carry out defibrination with colloid mill, pH regulator is to 7.5-8, then adds
Entering trypsin and papain, at 55-65 DEG C after enzymolysis 4-5h, enzyme denaturing 20min at 90-98 DEG C, with 10000r/min
Centrifugal 10min, takes supernatant, adds lycium barbarum polysaccharide, white sugar and glutamic acid, sterilizing, obtains Semen Juglandis enzymolysis protein liquid；
(5) in adding in Fructus nephelii topengii serosity, Semen Juglandis enzymolysis protein liquid mixes after uniformly, adds Lac regis apis, beerwort, oligomeric
Radix Gentianae sugar, standby after stirring evenly；
(6) carry out bottled after step (4) being processed, be filled to, at bottleneck 2/3, be eventually adding the distilled water after boiling, liquid level away from
The distance of bottleneck is 2-3cm, covers bottle cap, leaves gap, is placed in burn 15-20s in steam, takes out, and seals, naturally cools to
Room temperature, obtains Fructus nephelii topengii canned food；
(7) label, pasteurize, obtain finished product.
Beneficial effects of the present invention: the Fructus nephelii topengii canner that the present invention provides is abundant, comprehensive nutrition, aromatic flavor, mouth
Feel excitation fragrant and sweet, stingless, be prone to drink, it is possible to blood circulation promoting, raising immunity, activating cell, slow down aging, beauty treatment are supported
The health-care effect of face；By the immersion to Fructus nephelii topengii sarcocarp, can fully extract the effective ingredient of sarcocarp, improve stability；Core
Fructus Persicae carries out defibrination through colloid mill, after addition protease carries out enzymolysis, promotes decomposition and the activation of effective ingredient, increases prebiotic one-tenth
Divide and fragrance matter, obtain Semen Juglandis enzymolysis protein liquid and there is rich in protein and sorbefacient effect, improve Fructus nephelii topengii tank
The nutrition and health care composition of head；Finally also added the raw materials such as Lac regis apis, beerwort, oligomeric dragon gallbladder sugar so that canned food mouthfeel is thin
Greasy, nutritious, fragrance, in stable condition.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of Fructus nephelii topengii canned food, is made up of the raw material of following weight portion: Fructus nephelii topengii 48 parts, Semen Juglandis 12 parts, 1 part of Fructus Arctii juice, blue berry
2 parts of juice, juice of Fructus Mori 1 part, cellulase 2 parts, vitamin C 0.8 part, trypsin 1.2 parts, papain 0.7 part, Fructus Lycii
Polysaccharide 1.7 parts, white sugar 1.2 parts, 0.5 part of glutamic acid, Lac regis apis 0.4 part, beerwort 0.7 part, oligomeric dragon gallbladder sugar 0.7 part.
Described Fructus nephelii topengii warp is seedless Fructus nephelii topengii.
Described dry yeast for activation dry yeast, can be used directly.
The preparation method of described Fructus nephelii topengii canned food, specifically includes following steps:
(1) select maturation, Fructus nephelii topengii without pest and disease damage, clean and skin and flesh is separated, obtain Fructus nephelii topengii sarcocarp and Fructus nephelii topengii skin, by red
Hair Cortex Moutan is pulled an oar, and pulls an oar, and prepares Fructus nephelii topengii slurry；
(2) in Fructus nephelii topengii is starched, add Fructus Arctii juice, blueberry juice, juice of Fructus Mori, after mix homogeneously, add dry yeast, stir,
It is 25 DEG C that temperature controls, and ferments 3-4 days, obtains Fructus nephelii topengii vinegar slurry；
(3) Fructus nephelii topengii sarcocarp is immersed in Fructus nephelii topengii vinegar slurry, is placed in 43-45 DEG C of water-bath, the ultrasonic 160-of 56-58KHz
180min, takes out, is placed in blanching 15-20s in steam, obtains Fructus nephelii topengii serosity；
(4) by walnut peeling, adding the water of Semen Juglandis weight 3-5 times, carry out defibrination with colloid mill, pH regulator is to 7.5-8, then adds
Entering trypsin and papain, at 55-65 DEG C after enzymolysis 4-5h, enzyme denaturing 20min at 90-98 DEG C, with 10000r/min
Centrifugal 10min, takes supernatant, adds lycium barbarum polysaccharide, white sugar and glutamic acid, sterilizing, obtains Semen Juglandis enzymolysis protein liquid；
(5) in adding in Fructus nephelii topengii serosity, Semen Juglandis enzymolysis protein liquid mixes after uniformly, adds Lac regis apis, beerwort, oligomeric
Radix Gentianae sugar, standby after stirring evenly；
(6) carry out bottled after step (4) being processed, be filled to, at bottleneck 2/3, be eventually adding the distilled water after boiling, liquid level away from
The distance of bottleneck is 2-3cm, covers bottle cap, leaves gap, is placed in burn 15-20s in steam, takes out, and seals, naturally cools to
Room temperature, obtains Fructus nephelii topengii canned food；
(7) label, pasteurize, obtain finished product.
Embodiment 2
A kind of Fructus nephelii topengii canned food, is made up of the raw material of following weight portion: Fructus nephelii topengii 48 parts, Semen Juglandis 10 parts, 1 part of Fructus Arctii juice, blue berry
1 part of juice, juice of Fructus Mori 1 part, cellulase 2 parts, vitamin C 0.8 part, trypsin 1.2 parts, papain 0.8 part, Fructus Lycii
Polysaccharide 1.6 parts, white sugar 1.5 parts, 0.4 part of glutamic acid, Lac regis apis 0.6 part, beerwort 0.6 part, oligomeric dragon gallbladder sugar 0.7 part.
Preparation method, with embodiment 1.
Embodiment 3
A kind of Fructus nephelii topengii canned food, is made up of the raw material of following weight portion: Fructus nephelii topengii 47 parts, Semen Juglandis 12 parts, 2 parts of Fructus Arctii juice, blue berry
1 part of juice, juice of Fructus Mori 2 parts, cellulase 2 parts, vitamin C 0.6 part, trypsin 1.2 parts, papain 0.8 part, Fructus Lycii
Polysaccharide 1.7 parts, white sugar 1.2 parts, 0.6 part of glutamic acid, Lac regis apis 0.4 part, beerwort 0.8 part, oligomeric dragon gallbladder sugar 0.9 part.
Preparation method, with embodiment 1.
Comparative example
A kind of Fructus nephelii topengii canned food, is made up of the raw material of following weight portion: Fructus nephelii topengii 48 parts, Semen Juglandis 20 parts, cellulase 1 part, dimension
Raw element C 0.6 part, trypsin 1.2 parts, lycium barbarum polysaccharide 1.7 parts, Lac regis apis 0.8 part, 0.6 part of dry beer hops.
Described Fructus nephelii topengii is seedless Fructus nephelii topengii through enucleation.
The preparation method of described Fructus nephelii topengii canned food, specifically includes following steps:
(1) selecting fresh, complete, ripe Fructus nephelii topengii, clean, stalk, add the distilled water after boiling, liquid level exceeds red hair
Red 1.5-2cm, adds cellulase and vitamin C, is placed in 43-45 DEG C of water-bath, and 56-58KHz ultrasonic enzymolysis 160-180min takes
Go out, be placed in blanching 15-20s in steam, obtain enzymolysis Fructus nephelii topengii；
(2) by walnut peeling, adding the water of Semen Juglandis weight 3-5 times, carry out defibrination with colloid mill, pH regulator is to 7.5-9, then adds
Entering trypsin, at 55-65 DEG C after enzymolysis 4-5h, at 90-98 DEG C, enzyme denaturing 20min, is centrifuged 10min with 10000r/min, takes
Supernatant, adds lycium barbarum polysaccharide, obtains Semen Juglandis enzymolysis protein liquid；
(3), after addition Semen Juglandis enzymolysis protein liquid mixes uniformly in enzymolysis Fructus nephelii topengii, add Lac regis apis, dry beer hops, stir evenly
The most standby
(4) carry out bottled after step (3) being processed, be filled to, at bottleneck 2/3, be eventually adding the distilled water after boiling, liquid level away from
The distance of bottleneck is 2-3cm, covers bottle cap, leaves gap, is placed in burn 15-20s in steam, takes out, and seals, naturally cools to
Room temperature, obtains Fructus nephelii topengii canned food；
(5) labelling, pasteurize is sterilized, and obtains finished product.
Embodiment and the nutritional labeling of comparative example Fructus nephelii topengii canned food:
Take the Fructus nephelii topengii canned food of appropriate embodiment and comparative example respectively, carry out the detection of nutritional labeling；Embodiment and comparative example are red
The nutritional labeling of the red canned food of hair is shown in Table 1.
Table 1: the nutritional labeling (every 100g) of embodiment and comparative example Fructus nephelii topengii canned food
| Project | Embodiment 1 | Embodiment 1 | Embodiment 1 | Comparative example |
| Protein/(mg) | 101.5 | 100.2 | 103.2 | 98.2 |
| Nicotinic acid/(mg) | 32.8 | 34.1 | 33.2 | 30.7 |
| Dietary fiber/(mg) | 150.8 | 149.6 | 155.1 | 145.4 |
Showing from the result of table 1, the protein contained by Fructus nephelii topengii canned food, nicotinic acid and dietary fiber content that the present invention provides are equal
Apparently higher than comparative example, the Fructus nephelii topengii canned food that the present invention provides being described, nutritive value is more preferable, is more suitable for consumer and drinks.
Claims (4)
1. a Fructus nephelii topengii canned food, it is characterised in that be made up of the raw material of following weight portion: Fructus nephelii topengii 46-48 part, Semen Juglandis 10-
12 parts, Fructus Arctii juice 1-2 part, blueberry juice 1-2 part, juice of Fructus Mori 1-2 part, cellulase 1-2 part, vitamin C 0.5-0.8 part, pancreas egg
White enzyme 1.0-1.2 part, papain 0.6-0.8 part, lycium barbarum polysaccharide 1.6-1.8 part, white sugar 1.0-1.5 part, glutamic acid
0.4-0.7 part, Lac regis apis 0.3-0.6 part, beerwort 0.6-1.2 part, oligomeric dragon gallbladder sugar 0.7-0.9 part.
Fructus nephelii topengii canned food the most according to claim 1, it is characterised in that described Fructus nephelii topengii warp is seedless Fructus nephelii topengii.
Fructus nephelii topengii canned food the most according to claim 1, it is characterised in that described dry yeast for activation dry yeast, can
Directly use.
The preparation method of Fructus nephelii topengii canned food the most according to claim 1, it is characterised in that specifically include following steps:
(1) select maturation, Fructus nephelii topengii without pest and disease damage, clean and skin and flesh is separated, obtain Fructus nephelii topengii sarcocarp and Fructus nephelii topengii skin, by red
Hair Cortex Moutan is pulled an oar, and pulls an oar, and prepares Fructus nephelii topengii slurry；
(2) in Fructus nephelii topengii is starched, add Fructus Arctii juice, blueberry juice, juice of Fructus Mori, after mix homogeneously, add dry yeast, stir,
It is 25 DEG C that temperature controls, and ferments 3-4 days, obtains Fructus nephelii topengii vinegar slurry；
(3) Fructus nephelii topengii sarcocarp is immersed in Fructus nephelii topengii vinegar slurry, is placed in 43-45 DEG C of water-bath, the ultrasonic 160-of 56-58KHz
180min, takes out, is placed in blanching 15-20s in steam, obtains Fructus nephelii topengii serosity；
(4) by walnut peeling, adding the water of Semen Juglandis weight 3-5 times, carry out defibrination with colloid mill, pH regulator is to 7.5-8, then adds
Entering trypsin and papain, at 55-65 DEG C after enzymolysis 4-5h, enzyme denaturing 20min at 90-98 DEG C, with 10000r/min
Centrifugal 10min, takes supernatant, adds lycium barbarum polysaccharide, white sugar and glutamic acid, sterilizing, obtains Semen Juglandis enzymolysis protein liquid；
(5) in adding in Fructus nephelii topengii serosity, Semen Juglandis enzymolysis protein liquid mixes after uniformly, adds Lac regis apis, beerwort, oligomeric
Radix Gentianae sugar, standby after stirring evenly；
(6) carry out bottled after step (4) being processed, be filled to, at bottleneck 2/3, be eventually adding the distilled water after boiling, liquid level away from
The distance of bottleneck is 2-3cm, covers bottle cap, leaves gap, is placed in burn 15-20s in steam, takes out, and seals, naturally cools to
Room temperature, obtains Fructus nephelii topengii canned food；
(7) label, pasteurize, obtain finished product.
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| CN103141778A (en) * | 2011-12-07 | 2013-06-12 | 张庆之 | Plum can |
| CN103340367A (en) * | 2013-07-10 | 2013-10-09 | 何文兵 | Method for manufacturing fruit can |
| CN103461879A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood replenishing canned litchis |
| CN104207042A (en) * | 2014-07-07 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Fruit salad tin and preparation method thereof |
| CN105613722A (en) * | 2016-01-27 | 2016-06-01 | 邓端成 | Red date and longan can |
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- 2016-06-22 CN CN201610453439.9A patent/CN106072125A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141778A (en) * | 2011-12-07 | 2013-06-12 | 张庆之 | Plum can |
| CN103340367A (en) * | 2013-07-10 | 2013-10-09 | 何文兵 | Method for manufacturing fruit can |
| CN103461879A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood replenishing canned litchis |
| CN104207042A (en) * | 2014-07-07 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Fruit salad tin and preparation method thereof |
| CN105613722A (en) * | 2016-01-27 | 2016-06-01 | 邓端成 | Red date and longan can |
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Application publication date: 20161109 |