CN106509727A - Canned flavor big-fruit hawthorn fruit and production method thereof - Google Patents
Canned flavor big-fruit hawthorn fruit and production method thereof Download PDFInfo
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- CN106509727A CN106509727A CN201611011611.1A CN201611011611A CN106509727A CN 106509727 A CN106509727 A CN 106509727A CN 201611011611 A CN201611011611 A CN 201611011611A CN 106509727 A CN106509727 A CN 106509727A
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- fructus crataegi
- crataegi pinnatifidae
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 57
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 235000007078 variable hawthorn Nutrition 0.000 title abstract 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 25
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 21
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 21
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 239000008367 deionised water Substances 0.000 claims abstract description 14
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 14
- 235000013373 food additive Nutrition 0.000 claims abstract description 13
- 239000002778 food additive Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000003755 preservative agent Substances 0.000 claims description 21
- 230000002335 preservative effect Effects 0.000 claims description 21
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
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- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 4
- 239000004376 Sucralose Substances 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 239000005864 Sulphur Substances 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 4
- 229960004998 acesulfame potassium Drugs 0.000 claims description 4
- 239000000619 acesulfame-K Substances 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 235000010331 calcium propionate Nutrition 0.000 claims description 3
- 239000004330 calcium propionate Substances 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 15
- 239000008280 blood Substances 0.000 abstract description 11
- 210000004369 blood Anatomy 0.000 abstract description 11
- 241001092040 Crataegus Species 0.000 abstract description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract description 8
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract description 8
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract description 8
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract description 8
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract description 8
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract description 8
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract description 8
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract description 8
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract description 8
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract description 8
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- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000003053 toxin Substances 0.000 abstract description 5
- 231100000765 toxin Toxicity 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 3
- 230000002421 anti-septic effect Effects 0.000 abstract 2
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 150000001841 cholesterols Chemical class 0.000 abstract 1
- 230000005176 gastrointestinal motility Effects 0.000 abstract 1
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- 230000002035 prolonged effect Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000003796 beauty Effects 0.000 description 4
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- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005086 pumping Methods 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229960004365 benzoic acid Drugs 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
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- 239000004576 sand Substances 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
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- 206010063560 Excessive granulation tissue Diseases 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- QYKIQEUNHZKYBP-UHFFFAOYSA-N Vinyl ether Chemical compound C=COC=C QYKIQEUNHZKYBP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the field of foods, and concretely relates to a canned flavor big-fruit hawthorn fruit and a production method thereof. The canned flavor big-fruit hawthorn fruit comprises, by weight, 20-40 parts of big-fruit hawthorn fruits, 5-8 parts of a fruit mixture, 1-2 parts of wolfberry fruits, 2-5 parts of cassia seeds, 1-1.5 parts of honey, 2-5 parts of white granulated sugar, 0.5-3 parts of a food additive, 0.05-1 part of an antiseptic and 25-50 parts of deionized water. The canned flavor big-fruit hawthorn fruit has unique mouthfeel, has prolonged shelf life due to addition of the antiseptic, can clear heat, calm the liver, moisten the intestine and relax bowel through adding the cassia seeds, and can well smooth human body intestinal tracts and promote metabolism. The big-fruit hawthorn fruits and the wolfberry fruits are matched and eaten to enhance the gastrointestinal motility of human bodies, dissolve fat and dispel toxins; the wolfberry fruits with liver and kidney nourishing, blood harmonizing and dryness moistening effects are added to protect the liver, lower the blood pressure, reduce cholesterols and beautify; and the mixed fruits are added to enrich the taste of the canned hawthorn fruit in order to meet eating demands of multiple populations.
Description
Technical field
The present invention relates to field of food, specially a kind of local flavor fructus crataegi pinnatifidae can and preparation method thereof.
Background technology
Fructus crataegi pinnatifidae its single fruit weight, single plant yield, quality rank first in the hawthorn species that the whole nation has now been found that, fruit
Rich in nutrition, containing protein, fat, carbohydrate, calcium, phosphorus, carrotene, thiamine, riboflavin, vitamin c, pectic substance,
Haematochrome and various tartaric acid etc..Fructus crataegi pinnatifidae belongs to the rose family, dungarunga or algae wood.Adapt to China's north and south plantation.Hawthorn is for I
State it is original and it is distinctive cultivate apple trees, its fruits nutrition enrich, eat it is all very high with medical value, by health ministry determination
For medicine-food two-purpose food.Triterpene and flavones ingredient that hawthorn contains, with reinforcement and regulation cardiac muscle, increase coronary flow
Amount, reduce serum cholesterol, the special result of the blood fat that reduces blood pressure.
The auxiliary product of existing fructus crataegi pinnatifidae is canned haw mostly, but canned haw prepared by prior art, mouthfeel
Single, nutrition is not balanced enough, and the nutrient element loss in preparation process is larger.
The content of the invention
In view of this, the present invention provides a kind of local flavor fructus crataegi pinnatifidae can and preparation method thereof, big fruit prepared by the present invention
Canned haw mouthfeel is unique, by adding preservative, improves the shelf-life of can, by add cassia seed can The flat liver of heat-clearing,
Relax bowel, human body intestinal canal can be dredged well, promote metabolism.Both collocation are edible, can strengthen human body stomach and need to move, molten
Fat toxin expelling；By add matrimony vine it is nourishing liver and kidney, and blood moisturize, there is liver protection, step-down, norcholesterol and beauty；Pass through
Addition mixed fruit, can be such that the taste of canned haw more enriches, meet various crowd's eating requirements.
To achieve these goals, the present invention is employed the following technical solutions：
According to the first aspect of the invention, there is provided a kind of local flavor fructus crataegi pinnatifidae can, which includes the group of following parts by weight
Point：20～40 parts of fructus crataegi pinnatifidae, 5～8 parts of fruit mixing, 1～2 part of matrimony vine, 2～5 parts of cassia seed, 1～1.5 part of honey, white sand
2～5 parts of sugar, 0.5～3 part of food additives, 0.05～1 part of preservative, 25～50 parts of deionized water.
Used as a kind of preferred forms of the present invention, a kind of local flavor fructus crataegi pinnatifidae can, which includes following parts by weight
Component：20 parts of fructus crataegi pinnatifidae, 5 parts of fruit mixing, 1 part of matrimony vine, 2 parts of cassia seed, 1 part of honey, 3 parts of white granulated sugar, food addition
0.5 part of agent, 0.05 part of preservative, 30 parts of deionized water.
Used as another preferred forms of the present invention, a kind of local flavor fructus crataegi pinnatifidae can, which includes following weight portion
Several components：40 parts of fructus crataegi pinnatifidae, 8 parts of fruit mixing, 2 parts of matrimony vine, 4 parts of cassia seed, 1.5 parts of honey, 3.5 parts of white granulated sugar, food
1 part of product additive, 0.06 part of preservative, 50 parts of deionized water.
Further, the fruit is mixed in yellow peach, strawberry, orange, snow pear, lichee, red bayberry and apple at least two
Kind.
Further, the food additives are citric acid, d- sodium isoascorbates, acesulfame potassium and Sucralose.
Further, the preservative is benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, any one in calcium propionate
Kind.
According to the second aspect of the invention, there is provided a kind of preparation method of local flavor fructus crataegi pinnatifidae can, which includes：
Ninety percent ripe fructus crataegi pinnatifidae and medium well fruit mixed material are selected, fruit mixed material is yellow peach, strawberry, tangerine
In son, snow pear, lichee, red bayberry and apple at least two；
After fructus crataegi pinnatifidae and fruit raw material are rinsed with clear water respectively, drag for after soaking 0.5～2 hour in being put into pure water
Go out；
Fructus crataegi pinnatifidae and fruit raw material are respectively put into and are put in confined chamber, lighted sulphur or be passed directly into sulfur dioxide gas
Body, makes fruit sulfur dioxide absorption gas, carries out sulphuring process, play the purpose of color protection；
Cassia seed and matrimony vine are inserted after will be deionized water boiled, is boiled clearly 3～5 minutes, is made its Temperature fall afterwards, treat temperature
After being down to 75～80 degree, be put into honey and white granulated sugar, after stirring, be put into fructus crataegi pinnatifidae and fruit raw material, be heated to 95 degree with
On, its Temperature fall is made after being kept for 3～8 minutes；
Batch mixing after cooling is put in ultrahigh-pressure sterilization machine carries out once sterilization, adds preservative and food additives,
Vacuum-pumping density is honored as a queen carries out ultimate sterilization, obtains a kind of local flavor fructus crataegi pinnatifidae can.
In the present invention, slimming effect of two kinds of raw materials of hawthorn and cassia seed is made mutually to benefit by adding cassia seed
It is evident.Wherein, the lipase of hawthorn can promote lipolysis；Crataegolic acid etc. can improve the activity of protease. appetite-stimulating indigestion-relieving,
The effect for especially offseting meat stagnation is more preferable.And cassia seed can The flat liver of heat-clearing, relax bowel, human body intestines can be dredged well
Road, promotes metabolism.Both collocation are edible, can strengthen human body stomach and need to move, fat melting toxin expelling, so as to reduce the proud flesh on waist.
Pharmacological research finds that hawthorn can adjust fat, hypotensive；Effect of cassia seed is heat-clearing improving eyesight, sharp water defaecation.Additionally, in cassia seed
Compound sugar for containing etc. also has hypotensive effect, moreover it is possible to reduce T-CHOL and triglycerides.Two tastes are shared, than effect is used alone more
It is good, certain reducing blood pressure and regulating blood lipid effect can be played.Hawthorn is sour and astringent, moreover it is possible to restrict the bad reaction of the easy lead to diarrhea of cassia seed.
Hawthorn in the present invention being capable of appetite-stimulating indigestion-relieving, promoting blood circulation and removing blood stasis, moreover it is possible to improve body immunity, anti-aging, adjusts blood
Sugar and blood fat.Matrimony vine then can it is nourishing liver and kidney, and blood moisturize, there is liver protection, step-down, norcholesterol and beauty.The two
It is simultaneously edible, with liver-kidney tonifying, intelligence development of enriching blood, the effect for the treatment of cardiovascular and cerebrovascular disease, and also have in terms of skin maintenance
Booster action.
The invention has the beneficial effects as follows：Fructus crataegi pinnatifidae can mouthfeel prepared by the present invention is unique, by adding preservative, carries
The shelf-life of high can, by add cassia seed can The flat liver of heat-clearing, relax bowel, human body intestinal canal can be dredged well, promote
Enter metabolism.Both collocation are edible, can strengthen human body stomach and need to move, fat melting toxin expelling；By add matrimony vine it is nourishing liver and kidney, and blood profit
It is dry, there is liver protection, step-down, norcholesterol and beauty；By adding mixed fruit, the taste of canned haw can be made more
It is abundant, meet various crowd's eating requirements.
Specific embodiment
The present invention provides a kind of local flavor fructus crataegi pinnatifidae can and preparation method thereof, fructus crataegi pinnatifidae can mouth prepared by the present invention
Sense is unique, by adding preservative, improves the shelf-life of can, by add cassia seed can The flat liver of heat-clearing, relax bowel, energy
It is enough to dredge human body intestinal canal well, promote metabolism.Both collocation are edible, can strengthen human body stomach and need to move, fat melting toxin expelling；Pass through
Addition matrimony vine it is nourishing liver and kidney, and blood moisturize, there is liver protection, step-down, norcholesterol and beauty；By adding mixing water
Really, the taste of canned haw can be made more to enrich, meets various crowd's eating requirements.
To achieve these goals, the present invention is employed the following technical solutions：
According to the first aspect of the invention, there is provided a kind of local flavor fructus crataegi pinnatifidae can, which includes the group of following parts by weight
Point：20～40 parts of fructus crataegi pinnatifidae, 5～8 parts of fruit mixing, 1～2 part of matrimony vine, 2～5 parts of cassia seed, 1～1.5 part of honey, white sand
2～5 parts of sugar, 0.5～3 part of food additives, 0.05～1 part of preservative, 25～50 parts of deionized water.
Used as a kind of preferred forms of the present invention, a kind of local flavor fructus crataegi pinnatifidae can, which includes following parts by weight
Component：20 parts of fructus crataegi pinnatifidae, 5 parts of fruit mixing, 1 part of matrimony vine, 2 parts of cassia seed, 1 part of honey, 3 parts of white granulated sugar, food addition
0.5 part of agent, 0.05 part of preservative, 30 parts of deionized water.
Used as another preferred forms of the present invention, a kind of local flavor fructus crataegi pinnatifidae can, which includes following weight portion
Several components：40 parts of fructus crataegi pinnatifidae, 8 parts of fruit mixing, 2 parts of matrimony vine, 4 parts of cassia seed, 1.5 parts of honey, 3.5 parts of white granulated sugar, food
1 part of product additive, 0.06 part of preservative, 50 parts of deionized water.
Further, the fruit is mixed in yellow peach, strawberry, orange, snow pear, lichee, red bayberry and apple at least two
Kind.
Further, the food additives are citric acid, d- sodium isoascorbates, acesulfame potassium and Sucralose.
Further, the preservative is benzoic acid, Sodium Benzoate, sorbic acid, potassium sorbate, any one in calcium propionate
Kind.
According to the second aspect of the invention, there is provided a kind of preparation method of local flavor fructus crataegi pinnatifidae can, which includes：
Ninety percent ripe fructus crataegi pinnatifidae and medium well fruit mixed material are selected, fruit mixed material is yellow peach, strawberry, tangerine
In son, snow pear, lichee, red bayberry and apple at least two；
After fructus crataegi pinnatifidae and fruit raw material are rinsed with clear water respectively, drag for after soaking 0.5～2 hour in being put into pure water
Go out；
Fructus crataegi pinnatifidae and fruit raw material are respectively put into and are put in confined chamber, lighted sulphur or be passed directly into sulfur dioxide gas
Body, makes fruit sulfur dioxide absorption gas, carries out sulphuring process, play the purpose of color protection；
Cassia seed and matrimony vine are inserted after will be deionized water boiled, is boiled clearly 3～5 minutes, is made its Temperature fall afterwards, treat temperature
After being down to 75～80 degree, be put into honey and white granulated sugar, after stirring, be put into fructus crataegi pinnatifidae and fruit raw material, be heated to 95 degree with
On, its Temperature fall is made after being kept for 3～8 minutes；
Batch mixing after cooling is put in ultrahigh-pressure sterilization machine carries out once sterilization, adds preservative and food additives,
Vacuum-pumping density is honored as a queen carries out ultimate sterilization, obtains a kind of local flavor fructus crataegi pinnatifidae can.
In order that those skilled in the art are better understood from the technical scheme in the application, come below in conjunction with embodiment
Technical scheme is clearly and completely described, it is clear that described embodiment is only the part of the application
Embodiment, based on the embodiment in the application, those of ordinary skill in the art are obtained under the premise of creative work is not made
The every other embodiment for obtaining, should all belong to the scope of the application protection.
Embodiment
A kind of local flavor fructus crataegi pinnatifidae can, which includes the component of following parts by weight：30 parts of fructus crataegi pinnatifidae, fruit mixing 5
Part, 2 parts of matrimony vine, 4 parts of cassia seed, 1.5 parts of honey, 3.5 parts of white granulated sugar, 0.5 part of food additives, 0.05 part of preservative, go from
40 parts of sub- water.
In the present embodiment, the fruit is mixed into yellow peach, snow pear and lichee, and the weight such as three kinds of fruit；The food
Product additive is citric acid, d- sodium isoascorbates, acesulfame potassium and Sucralose；The preservative is Sodium Benzoate.
A kind of preparation method of local flavor fructus crataegi pinnatifidae can, which includes：Select ninety percent ripe fructus crataegi pinnatifidae and medium well
Fruit mixed material, fruit mixed material are yellow peach, snow pear and lichee；Fructus crataegi pinnatifidae and fruit raw material are rinsed with clear water respectively
Afterwards, pull out after soaking 1 hour in being put into pure water；Fructus crataegi pinnatifidae and fruit raw material are respectively put into and are put in confined chamber, lighted
Sulphur is passed directly into sulfur dioxide gas, makes fruit sulfur dioxide absorption gas, carries out sulphuring process, plays the mesh of color protection
's；Cassia seed and matrimony vine are inserted after will be deionized water boiled, is boiled clearly 3 minutes, is made its Temperature fall afterwards, treat that temperature is down to 75 degree
Afterwards, honey and white granulated sugar are put into, fructus crataegi pinnatifidae and fruit raw material after stirring, is put into, more than 95 degree are heated to, are kept for 5 minutes
After make its Temperature fall；Batch mixing after cooling is put in ultrahigh-pressure sterilization machine carries out once sterilization, adds preservative and food
Additive, vacuum-pumping density is honored as a queen carries out ultimate sterilization, obtains a kind of local flavor fructus crataegi pinnatifidae can.
The invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the spirit or essential attributes without departing substantially from the present invention
In the case of, the present invention can be realized in other specific forms.Which point therefore, no matter from the point of view of, embodiment all should be seen
Work is exemplary, and is nonrestrictive, and those skilled in the art should be using specification as an entirety, each embodiment
In technical scheme can also Jing it is appropriately combined, formed it will be appreciated by those skilled in the art that other embodiment, the present invention
Scope is by claims rather than described above is limited, it is intended that by fall claim equivalency implication
Include in the present invention with all changes in scope.
Claims (7)
1. a kind of local flavor fructus crataegi pinnatifidae can, it is characterised in which includes the component of following parts by weight：Fructus crataegi pinnatifidae 20～40
Part, 5～8 parts of fruit mixing, 1～2 part of matrimony vine, 2～5 parts of cassia seed, 1～1.5 part of honey, 2～5 parts of white granulated sugar, food addition
0.5～3 part of agent, 0.05～1 part of preservative, 25～50 parts of deionized water.
2. a kind of local flavor fructus crataegi pinnatifidae can according to claim 1, it is characterised in which includes following parts by weight
Component：20 parts of fructus crataegi pinnatifidae, 5 parts of fruit mixing, 1 part of matrimony vine, 2 parts of cassia seed, 1 part of honey, 3 parts of white granulated sugar, food additives
0.5 part, 0.05 part of preservative, 30 parts of deionized water.
3. a kind of local flavor fructus crataegi pinnatifidae can according to claim 1, it is characterised in which includes following parts by weight
Component：40 parts of fructus crataegi pinnatifidae, 8 parts of fruit mixing, 2 parts of matrimony vine, 4 parts of cassia seed, 1.5 parts of honey, 3.5 parts of white granulated sugar, food additive
Plus 1 part of agent, 0.06 part of preservative, 50 parts of deionized water.
4. a kind of local flavor fructus crataegi pinnatifidae can according to claim 1, it is characterised in that the fruit be mixed into yellow peach,
In strawberry, orange, snow pear, lichee, red bayberry and apple at least two.
5. a kind of local flavor fructus crataegi pinnatifidae can according to claim 1, it is characterised in that the food additives are lemon
Acid, d- sodium isoascorbates, acesulfame potassium and Sucralose.
6. a kind of local flavor fructus crataegi pinnatifidae can according to claim 1, it is characterised in that the preservative be benzoic acid,
Any one in Sodium Benzoate, sorbic acid, potassium sorbate, calcium propionate.
7. a kind of preparation method of local flavor fructus crataegi pinnatifidae can, it is characterised in which includes：
Select ninety percent ripe fructus crataegi pinnatifidae and medium well fruit mixed material, fruit mixed material be yellow peach, strawberry, orange,
In snow pear, lichee, red bayberry and apple at least two；
After fructus crataegi pinnatifidae and fruit raw material are rinsed with clear water respectively, pull out after soaking 0.5～2 hour in being put into pure water；
Fructus crataegi pinnatifidae and fruit raw material are respectively put into and are put in confined chamber, lighted sulphur or be passed directly into sulfur dioxide gas,
Fruit sulfur dioxide absorption gas is made, sulphuring process is carried out, the purpose of color protection is played；
Cassia seed and matrimony vine are inserted after will be deionized water boiled, is boiled clearly 3～5 minutes, is made its Temperature fall afterwards, treat that temperature is down to
After 75～80 degree, honey and white granulated sugar are put into, after stirring, are put into fructus crataegi pinnatifidae and fruit raw material, be heated to more than 95 degree,
Its Temperature fall is made after being kept for 3～8 minutes；
Batch mixing after cooling is put in ultrahigh-pressure sterilization machine carries out once sterilization, adds preservative and food additives, takes out true
Ultimate sterilization is carried out after empty sealing, a kind of local flavor fructus crataegi pinnatifidae can is obtained.
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| CN201611011611.1A CN106509727A (en) | 2016-11-17 | 2016-11-17 | Canned flavor big-fruit hawthorn fruit and production method thereof |
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| CN201611011611.1A CN106509727A (en) | 2016-11-17 | 2016-11-17 | Canned flavor big-fruit hawthorn fruit and production method thereof |
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Cited By (4)
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| CN107373491A (en) * | 2017-07-25 | 2017-11-24 | 合肥仙之峰农业科技有限公司 | A kind of canned haw and preparation method |
| CN107751878A (en) * | 2017-11-10 | 2018-03-06 | 大新县科学技术情报研究所 | A kind of health-care longan can and its processing technology |
| CN107853627A (en) * | 2017-10-27 | 2018-03-30 | 桐城市煜萱生态农业发展有限公司 | A kind of multi-flavor fruit fall fire can and preparation method thereof |
| CN109170087A (en) * | 2018-07-24 | 2019-01-11 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae dry plate and preparation method thereof |
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