CN107041525A - A kind of pineapple Yellow-peach can - Google Patents
A kind of pineapple Yellow-peach can Download PDFInfo
- Publication number
- CN107041525A CN107041525A CN201710138916.7A CN201710138916A CN107041525A CN 107041525 A CN107041525 A CN 107041525A CN 201710138916 A CN201710138916 A CN 201710138916A CN 107041525 A CN107041525 A CN 107041525A
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- parts
- peach
- yellow
- pineapple
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 33
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 32
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 24
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- 239000011435 rock Substances 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 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 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 10
- 210000004369 blood Anatomy 0.000 abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 9
- 230000003712 anti-aging effect Effects 0.000 abstract description 6
- 230000036039 immunity Effects 0.000 abstract description 6
- 206010010774 Constipation Diseases 0.000 abstract description 5
- 208000003351 Melanosis Diseases 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 5
- 230000000996 additive effect Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 5
- 241000219315 Spinacia Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 206010027146 Melanoderma Diseases 0.000 description 1
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- CLHHSSXFXYAXDB-UHFFFAOYSA-M sodium;2-(naphthalen-1-ylcarbamoyl)benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1C(=O)NC1=CC=CC2=CC=CC=C12 CLHHSSXFXYAXDB-UHFFFAOYSA-M 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of pineapple Yellow-peach can, every dose of proportioning of raw material of the pineapple Yellow-peach can is：10 20 parts of yellow peach, 10 20 parts of pineapple, 14 parts of honey, 25 35 parts of water, 10 20 parts of rock sugar, 10 20 parts of white sugar, 24 parts of lemon juice, preparation method of the present invention is convenient, raw material is easy to get, without additive, there is nti-freckle, anti-aging, defaecation, avoid constipation, hypoglycemic, blood fat, raising immunity, and yellow peach coordinates with pineapple, fragrance is tempting, in good taste.
Description
Technical field
The present invention relates to a kind of pineapple Yellow-peach can.
Background technology
Yellow peach is also known as yellow meat peach, nutrition very abundant, contains abundant antioxidant, dietary fiber, iron calcium and a variety of micro-
Secondary element, defaecation, reducing blood sugar and blood lipid can be played, Green Tea Extract, dispel blackspot, anti-aging, improve the effect such as immunity by often eating,
Also appetite can be promoted, can be rated as health fruit, the peach of health, still, yellow peach thin skin succulence, it is difficult to preserve.
The content of the invention
It is an object of the invention to provide a kind of pineapple Yellow-peach can.
The technical solution adopted by the present invention is：
A kind of pineapple Yellow-peach can, every dose of proportioning of raw material of the pineapple Yellow-peach can is：10-20 parts of yellow peach, pineapple 10-20
Part, 1-4 parts of honey, 25-35 parts of water, 10-20 parts of rock sugar, 10-20 parts of white sugar, 2-4 parts of lemon juice.
The preparation method of the pineapple Yellow-peach can is：
Step 1：Yellow peach is cleaned, stripping and slicing after peeling, be enucleated, it is stand-by, pineapple stripping and slicing is stand-by；
Step 2：Add water to ceramic pan to boil to boiling, add rock sugar, boil to rock sugar and melt, add the yellow peach block and spinach handled well
Trailing plants block；
Step 3：Small fire continues to heat, and is stirred continuously, and boils after 6-10 minutes, Guan Huo, cools down；
Step 4：It is to be cooled to add honey, lemon juice to after warming, after stirring, jar is added, one layer of one layer of fruit is white
Sugar, finally pours into juice, seals.
Advantages of the present invention：Preparation method is convenient, and raw material is easy to get, without additive, with nti-freckle, anti-aging, defaecation, anti-
Constipation, hypoglycemic, blood fat, the effect for improving immunity, and yellow peach coordinate with pineapple, and fragrance is tempting, in good taste.
Embodiment
Embodiment 1
A kind of pineapple Yellow-peach can, every dose of proportioning of raw material is：10 parts of yellow peach, 10 parts of pineapple, 1 part of honey, 25 parts of water, rock sugar 10
Part, 10 parts of white sugar, 2 parts of lemon juice.
Preparation method is：
Step 1：Yellow peach is cleaned, stripping and slicing after peeling, be enucleated, it is stand-by, pineapple stripping and slicing is stand-by；
Step 2：Add water to ceramic pan to boil to boiling, add rock sugar, boil to rock sugar and melt, add the yellow peach block and spinach handled well
Trailing plants block；
Step 3：Small fire continues to heat, and is stirred continuously, and boils after 6 minutes, Guan Huo, cools down；
Step 4：It is to be cooled to add honey, lemon juice to after warming, after stirring, jar is added, one layer of one layer of fruit is white
Sugar, finally pours into juice, seals.
Preparation method of the present invention is convenient, and raw material is easy to get, without additive, with nti-freckle, anti-aging, defaecation, avoid constipation, drop
Blood glucose, blood fat, the effect for improving immunity, and yellow peach and pineapple cooperation, fragrance are tempting, in good taste.
Embodiment 2
A kind of pineapple Yellow-peach can, every dose of proportioning of raw material is：20 parts of yellow peach, 20 parts of pineapple, 4 parts of honey, 35 parts of water, rock sugar 20
Part, 20 parts of white sugar, 4 parts of lemon juice.
Preparation method is：
Step 1：Yellow peach is cleaned, stripping and slicing after peeling, be enucleated, it is stand-by, pineapple stripping and slicing is stand-by；
Step 2：Add water to ceramic pan to boil to boiling, add rock sugar, boil to rock sugar and melt, add the yellow peach block and spinach handled well
Trailing plants block；
Step 3：Small fire continues to heat, and is stirred continuously, and boils after 10 minutes, Guan Huo, cools down；
Step 4：It is to be cooled to add honey, lemon juice to after warming, after stirring, jar is added, one layer of one layer of fruit is white
Sugar, finally pours into juice, seals.
Preparation method of the present invention is convenient, and raw material is easy to get, without additive, with nti-freckle, anti-aging, defaecation, avoid constipation, drop
Blood glucose, blood fat, the effect for improving immunity, and yellow peach and pineapple cooperation, fragrance are tempting, in good taste.
Embodiment 3
A kind of pineapple Yellow-peach can, every dose of proportioning of raw material of the pineapple Yellow-peach can is：15 parts of yellow peach, 15 parts of pineapple, honey
2.5 parts, 30 parts of water, 15 parts of rock sugar, 15 parts of white sugar, 3 parts of lemon juice.
Preparation method is：
Step 1：Yellow peach is cleaned, stripping and slicing after peeling, be enucleated, it is stand-by, pineapple stripping and slicing is stand-by；
Step 2：Add water to ceramic pan to boil to boiling, add rock sugar, boil to rock sugar and melt, add the yellow peach block and spinach handled well
Trailing plants block；
Step 3：Small fire continues to heat, and is stirred continuously, and boils after 8 minutes, Guan Huo, cools down；
Step 4：It is to be cooled to add honey, lemon juice to after warming, after stirring, jar is added, one layer of one layer of fruit is white
Sugar, finally pours into juice, seals.
Preparation method of the present invention is convenient, and raw material is easy to get, without additive, with nti-freckle, anti-aging, defaecation, avoid constipation, drop
Blood glucose, blood fat, the effect for improving immunity, and yellow peach and pineapple cooperation, fragrance are tempting, in good taste.
Claims (2)
1. a kind of pineapple Yellow-peach can, it is characterised in that：Every dose of proportioning of raw material of the pineapple Yellow-peach can is：Yellow peach 10-20
Part, 10-20 parts of pineapple, 1-4 parts of honey, 25-35 parts of water, 10-20 parts of rock sugar, 10-20 parts of white sugar, 2-4 parts of lemon juice.
2. a kind of pineapple Yellow-peach can according to claim 1, it is characterised in that：The making side of the pineapple Yellow-peach can
Method is：
Step 1：Yellow peach is cleaned, stripping and slicing after peeling, be enucleated, it is stand-by, pineapple stripping and slicing is stand-by；
Step 2：Add water to ceramic pan to boil to boiling, add rock sugar, boil to rock sugar and melt, add the yellow peach block and spinach handled well
Trailing plants block；
Step 3：Small fire continues to heat, and is stirred continuously, and boils after 6-10 minutes, Guan Huo, cools down；
Step 4：It is to be cooled to add honey, lemon juice to after warming, after stirring, jar is added, one layer of one layer of fruit is white
Sugar, finally pours into juice, seals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138916.7A CN107041525A (en) | 2017-03-09 | 2017-03-09 | A kind of pineapple Yellow-peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710138916.7A CN107041525A (en) | 2017-03-09 | 2017-03-09 | A kind of pineapple Yellow-peach can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107041525A true CN107041525A (en) | 2017-08-15 |
Family
ID=59545255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710138916.7A Withdrawn CN107041525A (en) | 2017-03-09 | 2017-03-09 | A kind of pineapple Yellow-peach can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107041525A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074364A (en) * | 2019-05-26 | 2019-08-02 | 巢湖学院 | A kind of production method of peach blossom honey Yellow-peach can |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070541A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
-
2017
- 2017-03-09 CN CN201710138916.7A patent/CN107041525A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070541A (en) * | 2016-06-17 | 2016-11-09 | 果爷（上海）农业科技股份有限公司 | The preparation method of non-pigment preservative free tinned fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074364A (en) * | 2019-05-26 | 2019-08-02 | 巢湖学院 | A kind of production method of peach blossom honey Yellow-peach can |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170815 |