CN106212646A - Ice Fructus Myricae rubrae processing technology - Google Patents
Ice Fructus Myricae rubrae processing technology Download PDFInfo
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- CN106212646A CN106212646A CN201610559431.0A CN201610559431A CN106212646A CN 106212646 A CN106212646 A CN 106212646A CN 201610559431 A CN201610559431 A CN 201610559431A CN 106212646 A CN106212646 A CN 106212646A
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- CN
- China
- Prior art keywords
- myricae rubrae
- fructus myricae
- jin
- hours
- processing technology
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- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 239000008187 granular material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 4
- 239000011707 mineral Substances 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- 239000003643 water by type Substances 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 abstract description 8
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 230000035922 thirst Effects 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 238000010791 quenching Methods 0.000 abstract description 4
- 239000003866 digestant Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035699 permeability Effects 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019628 coolness Nutrition 0.000 abstract description 2
- 238000000151 deposition Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000033116 oxidation-reduction process Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Ice Fructus Myricae rubrae processing technology, it relates to food processing technology field；It comprises the steps of: screens fresh, the uniform high-quality Fructus Myricae rubrae 200 jin seamless without worm of mature and plump, granule, cleans with clear water and be filtered dry, stand 3 hours；High-quality white sugar 180 jin adds water 200 jin and fills altar sealing with after above-mentioned 200 jin of Fructus Myricae rubrae combination coolings after being brewed into syrup, after depositing 48 hours, the Fructus Myricae rubrae pickled slowly is put into 600 jin of mineral waters of addition in stainless-steel pan, boiled with very hot oven, boiling with soft fire is after 10 minutes, and Fructus Myricae rubrae soup becomes redness, Fructus Myricae rubrae granule redness original shape is constant, cool down from fire, stand refrigerator-freezer after 12 hours,.Ice Fructus Myricae rubrae processing technology of the present invention, the red ice Fructus Myricae rubrae pure natural of making, granule meat is fragrant and sweet, decoction fragrance, sweet and sour taste, there is expelling summer-heat, promoting the production of body fluid to quench thirst, digestant effect, strengthen the permeability of blood capillary, contribute to losing weight, and effect of also blood fat reducing.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to ice Fructus Myricae rubrae processing technology.
Background technology
Ice Fructus Myricae rubrae is the local delicacies that Wenzhou is famous.The ground in Wenzhou, abounds with Fructus Myricae rubrae, and its feature is: individual color is purple, and taste is sweet greatly,
Core is little.Wherein with tea hill Fructus Myricae rubrae for.
Freezing ice Fructus Myricae rubrae, sweet mouthfeel.Genuineness, allows you have Fructus Myricae rubrae to eat throughout the year.Fructus Myricae rubrae is of high nutritive value, and is
Natural green health care food.According to surveying and determination: the sugar content of high-quality waxberry flesh is 12%～13%, acid content be 0.5%～
1.1%, the ammonia that rich cellulose, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds are useful to human body
Base acid, in its fruit, calcium, phosphorus, iron content to exceed other fruit more than 10 times, have effect of promoting the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, polyphagia
Not only without imapirment of the spleen and stomach, and there is effect of removing toxic substances cold relieving.Compendium of Material Medica is recorded, and " Fructus Myricae rubrae can be quenched the thirst and the five internal organs, can wash the intestines and stomach, remove
Tired muddled bad odor." there are the reputation of " Achates in Guo ", the reputation of " green non-pollution fruit ".
In prior art, in order to extend the holding time of ice Fructus Myricae rubrae, usually can add each middle chemical preservative, for increasing it
Mouthfeel the most usually can increase various chemistry flavoring agent such as benzoic acid, sorbic acid etc., and the various pigment of even interpolation having makes its color and luster
Deliciousness, although adding preservative, chemistry flavoring agent and pigment to ensure that holding time of beverage, mouthfeel and color and luster, but for a long time
Drink and be unfavorable for that people's is healthy.
Summary of the invention
Present invention aims to defect and the deficiency of prior art, it is provided that a kind of pure natural, meat are fragrant and sweet, decoction
The ice Fructus Myricae rubrae processing technology of fragrance.
For achieving the above object, the technical solution used in the present invention is: ice Fructus Myricae rubrae processing technology, and it comprises the steps of:
1, screen fresh, mature and plump, granule uniformly without the seamless high-quality Fructus Myricae rubrae 190 of worm～210 jin, clean with clear water and filter
Dry, stand 3 hours；
2, after high-quality white sugar 175～185 jin add water 190～210 jin and are brewed into syrup, with the 190～210 of above-mentioned steps 1
Fill altar after jin Fructus Myricae rubrae combination cooling to seal；
3, above-mentioned steps 2 fill altar seal deposit 48 hours after, the Fructus Myricae rubrae pickled slowly is put in stainless-steel pan add
580～620 jin of mineral waters, boiled with very hot oven, boiling with soft fire is after 10 minutes, and Fructus Myricae rubrae soup becomes redness, and Fructus Myricae rubrae granule redness original shape is not
Become, cool down from fire, stand refrigerator-freezer after 12 hours,.
What the present invention produced has the beneficial effect that ice Fructus Myricae rubrae processing technology of the present invention, and the red ice Fructus Myricae rubrae of making is pure
Natural, granule meat is fragrant and sweet, decoction fragrance, and sweet and sour taste has expelling summer-heat, promoting the production of body fluid to quench thirst, digestant effect, and Fructus Myricae rubrae contains ice
Multiple organic acid, not only can directly participate in metabolism and the oxidation-reduction process of internal sugar, strengthens the permeability of blood capillary, helps
In fat-reducing, and effect of also blood fat reducing.
Detailed description of the invention
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to above-mentioned technical side
Case is described in detail.
Embodiment
Ice Fructus Myricae rubrae processing technology, it comprises the steps of:
1, screen fresh, the uniform high-quality Fructus Myricae rubrae 200 jin seamless without worm of mature and plump, granule, clean with clear water and be filtered dry, quiet
Put 3 hours；
2, after high-quality white sugar 180 jin adds water 200 jin and is brewed into syrup, after 200 jin of Fructus Myricae rubrae combination coolings of above-mentioned steps 1
Dress altar seals；
3, above-mentioned steps 2 fill altar seal deposit 48 hours after, the Fructus Myricae rubrae pickled slowly is put in stainless-steel pan add
600 jin of mineral waters, boiled with very hot oven, boiling with soft fire is after 10 minutes, and Fructus Myricae rubrae soup becomes redness, and Fructus Myricae rubrae granule redness original shape is constant, from
Fire cooling, stands refrigerator-freezer after 12 hours,.
What the present invention produced has the beneficial effect that ice Fructus Myricae rubrae processing technology of the present invention, and the red ice Fructus Myricae rubrae of making is pure
Natural, granule meat is fragrant and sweet, decoction fragrance, and sweet and sour taste has expelling summer-heat, promoting the production of body fluid to quench thirst, digestant effect, and Fructus Myricae rubrae contains ice
Multiple organic acid, not only can directly participate in metabolism and the oxidation-reduction process of internal sugar, strengthens the permeability of blood capillary, helps
In fat-reducing, and effect of also blood fat reducing.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The skill of the industry
The art personnel simply explanation it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description
The principle of the present invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these
Changes and improvements both fall within scope of the claimed invention.Claimed scope by appending claims and
Its equivalent defines.
Claims (1)
1. ice Fructus Myricae rubrae processing technology, it is characterised in that it comprises the steps of:
(1), screen fresh, mature and plump, granule uniformly without the seamless high-quality Fructus Myricae rubrae 190 of worm～210 jin, clean with clear water and filter
Dry, stand 3 hours；
(2), high-quality white sugar 175～185 jin add water 190～210 jin after being brewed into syrup, with the 190～210 of above-mentioned steps (1)
Fill altar after jin Fructus Myricae rubrae combination cooling to seal；
(3), above-mentioned steps (2) dress altar seal deposit 48 hours after, the Fructus Myricae rubrae pickled slowly is put in stainless-steel pan add
580～620 jin of mineral waters, boiled with very hot oven, boiling with soft fire is after 10 minutes, and Fructus Myricae rubrae soup becomes redness, and Fructus Myricae rubrae granule redness original shape is not
Become, cool down from fire, stand refrigerator-freezer after 12 hours,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610559431.0A CN106212646A (en) | 2016-07-15 | 2016-07-15 | Ice Fructus Myricae rubrae processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610559431.0A CN106212646A (en) | 2016-07-15 | 2016-07-15 | Ice Fructus Myricae rubrae processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212646A true CN106212646A (en) | 2016-12-14 |
Family
ID=57519138
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610559431.0A Pending CN106212646A (en) | 2016-07-15 | 2016-07-15 | Ice Fructus Myricae rubrae processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106212646A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN102696749A (en) * | 2011-10-20 | 2012-10-03 | 杨公明 | Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing |
| CN103493950A (en) * | 2013-09-05 | 2014-01-08 | 苏州市西山金龙食品有限公司 | Waxberry processed with salt and processing method thereof |
| CN103493949A (en) * | 2013-09-05 | 2014-01-08 | 苏州市西山金龙食品有限公司 | Rock sugar waxberry and processing method thereof |
| CN103518832A (en) * | 2013-10-25 | 2014-01-22 | 卢逸凡 | Canned waxberry in syrup |
-
2016
- 2016-07-15 CN CN201610559431.0A patent/CN106212646A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696749A (en) * | 2011-10-20 | 2012-10-03 | 杨公明 | Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing |
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN103493950A (en) * | 2013-09-05 | 2014-01-08 | 苏州市西山金龙食品有限公司 | Waxberry processed with salt and processing method thereof |
| CN103493949A (en) * | 2013-09-05 | 2014-01-08 | 苏州市西山金龙食品有限公司 | Rock sugar waxberry and processing method thereof |
| CN103518832A (en) * | 2013-10-25 | 2014-01-22 | 卢逸凡 | Canned waxberry in syrup |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |