CN106417851A - Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof - Google Patents
Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000002131 composite material Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 240000007087 Apium graveolens Species 0.000 claims abstract description 12
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 12
- 235000010591 Appio Nutrition 0.000 claims abstract description 12
- 235000015097 nutrients Nutrition 0.000 claims abstract description 12
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 9
- 239000000845 maltitol Substances 0.000 claims abstract description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 9
- 229940035436 maltitol Drugs 0.000 claims abstract description 9
- 235000010449 maltitol Nutrition 0.000 claims abstract description 9
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 16
- 235000015177 dried meat Nutrition 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 244000179560 Prunella vulgaris Species 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 235000008113 selfheal Nutrition 0.000 claims description 8
- 240000005819 Magnolia denudata Species 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 5
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 239000011975 tartaric acid Substances 0.000 abstract description 4
- 235000002906 tartaric acid Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 244000119298 Emblica officinalis Species 0.000 abstract 2
- 235000015489 Emblica officinalis Nutrition 0.000 abstract 2
- 241000256151 Lonicera fragrantissima Species 0.000 abstract 2
- 240000009132 Sagittaria sagittifolia Species 0.000 abstract 2
- 235000006466 Sagittaria sagittifolia Nutrition 0.000 abstract 2
- 240000006394 Sorghum bicolor Species 0.000 abstract 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 2
- 229940038481 bee pollen Drugs 0.000 abstract 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- 239000000243 solution Substances 0.000 abstract 2
- 241000218378 Magnolia Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000021331 green beans Nutrition 0.000 abstract 1
- 239000002366 mineral element Substances 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000256047 Lonicera standishii Species 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 235000016094 Magnolia denudata Nutrition 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- DEDOPGXGGQYYMW-UHFFFAOYSA-N molinate Chemical compound CCSC(=O)N1CCCCCC1 DEDOPGXGGQYYMW-UHFFFAOYSA-N 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an emblica officinalis-lonicera fragrantissima fruit composite preserved fruit which is prepared from the following raw materials: emblica officinalis, lonicera fragrantissima fruit, green beans, sorghum, celery, a proper amount of water, sagittaria sagittifolia, magnolia flower, spica prunellae, stevia, violet, a thickener, maltitol, and bee pollen. A preparation method comprises the following steps: (1), preparing a mixed fruit pulp; (2), preparing a green bean powder; (3), preparing a sorghum paste; (4), preparing a vegetable juice; (5), preparing a nutrient solution; (6) preparing a solution; (7), preparing a mixed solution; (8), preparing a concentrated material; and (9), putting the concentrated material into a mold, spreading out, baking, cooling, and carrying out vacuum packaging to obtain the product. The emblica officinalis, lonicera fragrantissima fruit, celery and other fruit and vegetable nutrients are introduced into the composite preserved fruit, and at the same time, the sagittaria sagittifolia, bee pollen and other health-care beneficial ingredients are added, so the composite preserved fruit is delicious, tasty and refreshing, unique in flavor, and rich in mineral elements, tartaric acid and various vitamins, and has quite good dietary therapy and health care effects.
Description
Technical field
The invention belongs to food technology field, be specifically related to compound dried meat of a kind of Niuganguo body-building fruit and preparation method thereof.
Background technology
Body-building fruit, has another name called Lonicera standishii, eats fundamental sensation because its fruit stone is tiny and do not go out to have fruit stone, therefore have another name called seedless wooden fork
It fruit, is the cultivation fruit of the bitter candy of caprifoliaceae plant.Its fruit look red is gorgeous tender and lovely bright, and glittering and translucent, after maturation, fruit presents
Pleasing is translucent, and skin is thin, the dense sweet fragrance of fruity.Single fruit weight about 2.5g to 5g left and right, fruit mineral essence content is high,
Calcium, iron, phosphorus, amino acid content are above other fruits, the content of phosphorus be all fruits of reporting, delicious tasty and refreshing,
The Chinese Academy of Agricultural Sciences《Crop Germplasm Resources》Introduction once made by magazine.Due to high rich in mineral essence, there is extraordinary health care U.S.
Hold effect, and there is antitumaous effect.Research and analyse and show Lonicera standishii soluble sugar, soluble solid and ascorbic contain
Amount cultivates apple trees close with common, and sugar content cultivates apple trees apparently higher than common, particularly its fruit acid content is relatively low (is
0.18%), sugar-acid ratio is up to 39：1, this is that other fruit trees are incomparable.In addition its fruit shape is splayed bifurcated, and really look red is gorgeous
Tender and lovely bright, shape is like many glittering and translucent " heart ".Therefore have what young person ate to have " flavour of love ", quite by vast youth
People likes.
Preserved fruit is traditional cuisines of China, is with fruits and vegetables as raw material, pickles, with sugar material, the food that aft-loaded airfoil becomes, as snack
Or snacks directly eat, it contains the inverted sugar of utilization easily absorbed by the body, additionally, possibly together with substantial amounts of tartaric acid, mineral matter and
Multivitamin, has certain nutritive value.Modern is due to the change of life style, eating habit, and environmental pollution
Aggravation, there is degenerative in human body, can be improved by edible health food, and the production method of current preserved fruit
More tradition, nutritional labeling and taste are more single, multiple food ingredients such as body-building fruit can be combined into compound dried meat, increase it
Nutritional labeling so that it is taste enriches, and also has preferable health-care effect.
Content of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of unique flavor, rich in nutrition content are provided, have
Compound dried meat of Niuganguo body-building fruit of dietotherapy and health-care effect and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that：
The compound dried meat of a kind of Niuganguo body-building fruit, is made up of the raw material of following weight portion：
Niuganguo 100～200 parts, body-building fruit 100～200 parts, 50～80 parts of green soya bean, Chinese sorghum 50～80 parts, celery 8～15
Part, water is appropriate, arrowhead 5～9 parts, yulan magnolia 2～4 parts, selfheal 2～3 parts, stevia rebaudian leaf 2～5 parts, violet 1～3 part, thickening
Agent 1～2 part, maltitol 7～13 parts, Bee Pollen 4～7 parts；
The preparation method of the described compound dried meat of Niuganguo body-building fruit, comprises the following steps：
(1), by Niuganguo, body-building fruit cleaning removal of impurities, add suitable quantity of water and make pulping, obtain mixing pulp；
(2), fry green soya bean slow fire to ripe perfume (or spice), place in grinder and be ground, obtain green soya bean flour；
(3), Chinese sorghum is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, be heated to 90～100 DEG C
After persistently boil 6～10 minutes, obtain Chinese sorghum stick with paste；
(4), by celery removal of impurities, rinsed well by water, add 2～3 times of water pull an oar, and then filter, obtain vegetable juice；
(5) mixing after, cleaning arrowhead, yulan magnolia, selfheal, stevia rebaudian leaf, violet, adds 6～10 times of water soak at room temperature 5
～10 hours, then keep temperature 60～70 DEG C heating decoction 1～2 hour, filter, obtain nutrient solution；
(6) thickener and maltitol being added suitable quantity of water respectively to dissolve, filtering, decontamination obtains solution for standby；
(7) Chinese sorghum of the mixing pulp of step (1) gained, the green soya bean flour of step (2) gained, step (3) gained stuck with paste, walk
Suddenly the solution in the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) all mixes, and adds Bee Pollen and suitable
Amount water, stir to obtain mixed liquor；
(8) mixed liquor of step (7) gained is entered pot and carry out infusion, until soluble solid reaches to go out when 55～65%
Pot, obtains concentrate feed；
(9) concentrate feed of step (8) gained being entered mould to shakeout, entering baking in drying room, temperature controls at 55～75 DEG C,
Baking 5～7 hours continuously, cooling final vacuum is packed and be get final product.
Compared with prior art, it is an advantage of the current invention that：
The present invention breaches traditional preserved fruit taste, by introducing the fruit vegetable nutrient compositions such as Niuganguo, body-building fruit, celery
Arriving in the middle of compound dried meat, adding the health care beneficiating ingredient such as arrowhead, Bee Pollen simultaneously, its delicious tasty and refreshing, unique flavor, containing enrich
Mineral essence, tartaric acid and multivitamin, it is easy to digest and assimilate, have extraordinary Dietotherapy health effect；Additionally, the present invention
Production method is simple, easily operate, and production scale is unrestricted, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1：
The compound dried meat of a kind of Niuganguo body-building fruit, is made up of the raw material of following weight portion：
Niuganguo 100 parts, body-building fruit 100 parts, 50 parts of green soya bean, Chinese sorghum 50 parts, celery 8 parts, water are appropriate, arrowhead 5 parts, yulan
Spend 2 parts, selfheal 2 parts, stevia rebaudian leaf 2 parts, violet 1 part, thickener 1 part, maltitol 7 parts, Bee Pollen 4 parts；
The preparation method of the described compound dried meat of Niuganguo body-building fruit, comprises the following steps：
(1), by Niuganguo, body-building fruit cleaning removal of impurities, add suitable quantity of water and make pulping, obtain mixing pulp；
(2), fry green soya bean slow fire to ripe perfume (or spice), place in grinder and be ground, obtain green soya bean flour；
(3), Chinese sorghum is eluriated clean after, water temperature 20～30 DEG C soak 6 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 10 minutes, obtain Chinese sorghum and stick with paste；
(4), by celery removal of impurities, rinsed well by water, add 2 times of water and pull an oar, then filter, obtain vegetable juice；
(5) mixing after, cleaning arrowhead, yulan magnolia, selfheal, stevia rebaudian leaf, violet, adds 10 times of water soak at room temperature 5 little
When, then keep temperature 60～70 DEG C heating to decoct 2 hours, filter, obtain nutrient solution；
(6) thickener and maltitol being added suitable quantity of water respectively to dissolve, filtering, decontamination obtains solution for standby；
(7) Chinese sorghum of the mixing pulp of step (1) gained, the green soya bean flour of step (2) gained, step (3) gained stuck with paste, walk
Suddenly the solution in the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) all mixes, and adds Bee Pollen and suitable
Amount water, stir to obtain mixed liquor；
(8) mixed liquor of step (7) gained is entered pot and carry out infusion, until soluble solid reaches to go out when 55～65%
Pot, obtains concentrate feed；
(9) concentrate feed of step (8) gained being entered mould to shakeout, entering baking in drying room, temperature controls at 55～75 DEG C,
Baking 5 hours continuously, cooling final vacuum is packed and be get final product.
Embodiment 2：
The compound dried meat of a kind of Niuganguo body-building fruit, is made up of the raw material of following weight portion：
Niuganguo 200 parts, body-building fruit 200 parts, 80 parts of green soya bean, Chinese sorghum 80 parts, celery 15 parts, water are appropriate, arrowhead 9 parts, beautiful
4 parts of orchid, selfheal 3 parts, stevia rebaudian leaf 5 parts, violet 3 parts, thickener 2 parts, maltitol 13 parts, Bee Pollen 7 parts；
The preparation method of the described compound dried meat of Niuganguo body-building fruit, comprises the following steps：
(1), by Niuganguo, body-building fruit cleaning removal of impurities, add suitable quantity of water and make pulping, obtain mixing pulp；
(2), fry green soya bean slow fire to ripe perfume (or spice), place in grinder and be ground, obtain green soya bean flour；
(3), Chinese sorghum is eluriated clean after, water temperature 20～30 DEG C soak 10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6 minutes, obtain Chinese sorghum and stick with paste；
(4), by celery removal of impurities, rinsed well by water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(5) mixing after, cleaning arrowhead, yulan magnolia, selfheal, stevia rebaudian leaf, violet, adds 6 times of water soak at room temperature 10 little
When, then keep temperature 60～70 DEG C heating to decoct 1 hour, filter, obtain nutrient solution；
(6) thickener and maltitol being added suitable quantity of water respectively to dissolve, filtering, decontamination obtains solution for standby；
(7) Chinese sorghum of the mixing pulp of step (1) gained, the green soya bean flour of step (2) gained, step (3) gained stuck with paste, walk
Suddenly the solution in the vegetable juice of (4) gained, the nutrient solution of step (5) gained and step (6) all mixes, and adds Bee Pollen and suitable
Amount water, stir to obtain mixed liquor；
(8) mixed liquor of step (7) gained is entered pot and carry out infusion, until soluble solid reaches to go out when 55～65%
Pot, obtains concentrate feed；
(9) concentrate feed of step (8) gained being entered mould to shakeout, entering baking in drying room, temperature controls at 55～75 DEG C,
Baking 7 hours continuously, cooling final vacuum is packed and be get final product.
The embodiment of the present invention breaches traditional preserved fruit taste, by becoming the fruit vegetable nutrients such as Niuganguo, body-building fruit, celery
Dividing is incorporated in the middle of compound dried meat, adds the health care beneficiating ingredient such as arrowhead, Bee Pollen, its delicious tasty and refreshing, unique flavor simultaneously, contains
Mineral essence, tartaric acid and the multivitamin enriching, it is easy to digest and assimilate, there is extraordinary Dietotherapy health effect.
The embodiment above of the present invention all can only be considered that the description of the invention can not limit invention, with this
Any change in the suitable implication of bright claims and scope, is all considered as being included in the scope of claims
In.
Claims (1)
1. a Niuganguo body-building fruit is combined dried meat, it is characterised in that be made up of the raw material of following weight portion：
Niuganguo 100～200 parts, body-building fruit 100～200 parts, 50～80 parts of green soya bean, Chinese sorghum 50～80 parts, celery 8～15 parts,
Water is appropriate, arrowhead 5～9 parts, yulan magnolia 2～4 parts, selfheal 2～3 parts, stevia rebaudian leaf 2～5 parts, violet 1～3 part, thickener 1
～2 parts, maltitol 7～13 parts, Bee Pollen 4～7 parts；
The preparation method of the described compound dried meat of Niuganguo body-building fruit, comprises the following steps：
(1), by Niuganguo, body-building fruit cleaning removal of impurities, add suitable quantity of water and make pulping, obtain mixing pulp；
(2), fry green soya bean slow fire to ripe perfume (or spice), place in grinder and be ground, obtain green soya bean flour；
(3), Chinese sorghum is eluriated clean after, water temperature 20～30 DEG C soak 6～10 hours after defibrination, hold after being heated to 90～100 DEG C
Continue and boil 6～10 minutes, obtain Chinese sorghum and stick with paste；
(4), by celery removal of impurities, rinsed well by water, add 2～3 times of water pull an oar, and then filter, obtain vegetable juice；
(5) mixing after, cleaning arrowhead, yulan magnolia, selfheal, stevia rebaudian leaf, violet, adds 6～10 times of water soak at room temperature 5～10
Hour, then keep temperature 60～70 DEG C heating decoction 1～2 hour, filter, obtain nutrient solution；
(6) thickener and maltitol being added suitable quantity of water respectively to dissolve, filtering, decontamination obtains solution for standby；
(7) by the Chinese sorghum paste of the mixing pulp of step (1) gained, the green soya bean flour of step (2) gained, step (3) gained, step
(4) solution in the vegetable juice of gained, the nutrient solution of step (5) gained and step (6) all mixes, and adds Bee Pollen and appropriate
Water, stir to obtain mixed liquor；
(8) mixed liquor of step (7) gained is entered pot and carry out infusion, until soluble solid reaches to take the dish out of the pot when 55～65%,
Obtain concentrate feed；
(9) concentrate feed of step (8) gained being entered mould to shakeout, entering baking in drying room, temperature controls at 55～75 DEG C, continuously
Toasting 5～7 hours, cooling final vacuum is packed and be get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610705304.7A CN106417851A (en) | 2016-08-22 | 2016-08-22 | Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof |
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|---|---|---|---|
| CN201610705304.7A CN106417851A (en) | 2016-08-22 | 2016-08-22 | Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1044031A (en) * | 1989-01-12 | 1990-07-25 | 陈德华 | Improve the method for preserved tomato fruit nutritional labeling and medicinal ingredient |
| CN103027169A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Pitaya and hami melon composite preserved fruit and making method thereof |
| CN103053776A (en) * | 2012-12-29 | 2013-04-24 | 罗永祺 | Jerusalem artichoke lotus root composite candied fruit and preparation method |
-
2016
- 2016-08-22 CN CN201610705304.7A patent/CN106417851A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1044031A (en) * | 1989-01-12 | 1990-07-25 | 陈德华 | Improve the method for preserved tomato fruit nutritional labeling and medicinal ingredient |
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