CN108294153A - A kind of processing method of preserved haw - Google Patents
A kind of processing method of preserved haw Download PDFInfo
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- CN108294153A CN108294153A CN201711466476.4A CN201711466476A CN108294153A CN 108294153 A CN108294153 A CN 108294153A CN 201711466476 A CN201711466476 A CN 201711466476A CN 108294153 A CN108294153 A CN 108294153A
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- hawthorn
- glucose
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 241001092040 Crataegus Species 0.000 claims abstract description 64
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 64
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 64
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 64
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 64
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 64
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 64
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 64
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 64
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 64
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 64
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 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 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 8
- 239000012267 brine Substances 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 8
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000009923 sugaring Methods 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 4
- 244000197580 Poria cocos Species 0.000 claims description 4
- 235000008599 Poria cocos Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 239000000835 fiber Substances 0.000 abstract description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008440 Crataegus cuneata Nutrition 0.000 description 1
- 244000160089 Crataegus cuneata Species 0.000 description 1
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 241001446187 Kermes Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001251949 Xanthium sibiricum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000001367 artery Anatomy 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
- 201000006549 dyspepsia Diseases 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 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
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing methods of preserved haw, are related to Preserved produciton technical field, include the following steps：It by hawthorn remove seed, is put into brine and impregnates, take out, cellulase is added and is digested, the hawthorn after enzymolysis is put into the first liquid glucose being made of fructose, sucrose, glucose, decoction liquor and water and is cooked, is pulled out；Sucrose, glucose are added into the first liquid glucose, adds hawthorn dipping, takes out, drain, it is dry to get.Preserved haw color and luster produced by the present invention is ruddy, and sour-sweet tasty and refreshing, fiber is few, delicate mouthfeel, retains and enrich the flavor of hawthorn, there is the health-care efficacies such as softening blood vessel, promoting blood circulation and removing blood stasis, lowering blood pressure, stomach strengthening and digestion promoting.
Description
Technical field
The present invention relates to Preserved produciton technical field more particularly to a kind of processing methods of preserved haw.
Background technology
Hawthorn also known as large-fruited Chinese hawthorn, red fruit, kermes fruit, there is very high nutrition and medical value.It is given birth to containing abundant dimension in hawthorn
Element, crataegolic acid, citric acid, flavonoids etc. have promoting digestion and removing indigestion, and the effect of reducing blood fat and mitigate artery sclerosis, often feeding can prevent
Angiocardiopathy makes people live longer, therefore hawthorn is considered as " life prolonging food " by people.
It is made from raw material that preserved haw, which is by hawthorn, white sugar, and color and luster is ruddy, and sweet tea acid is moderate, delicious and tasty, and nutrition is rich
Richness plays the role of awake stomach and helps meal.But since fiber content is higher in hawthorn, up to 50%, the preserved haw mouthfeel of processing is poor,
And it is more sweet.
Invention content
Technical problems based on background technology, the present invention propose a kind of processing method of preserved haw, the preserved fruit
It is sour-sweet it is tasty and refreshing, fiber is few, delicate mouthfeel.
A kind of processing method of preserved haw proposed by the present invention, includes the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 1-3% brine and impregnates 0.5-2h；
S3. it digests：Hawthorn is added to the water, the cellulase of the 0.1-0.3% of hawthorn initial mass is added thereto,
30-40min, enzyme deactivation, filtering are digested at 40-45 DEG C；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 20-40min, is pulled out；First liquid glucose includes following matter
Measure the raw material of percentage：1-3% fructose, 15-20% sucrose, 7-10% glucose, 7-12% decoction liquors, surplus are water；
S5. sugaring：The 20-25% sucrose of the first liquid glucose initial mass will be accounted for, 15-20% glucose be added to it is candy after
In first liquid glucose, hawthorn is added and impregnates 24-36h, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel be dried to water content be 23-27% to get.
Preferably, in the S3, in the S3, the mass ratio of hawthorn and water is 1：1-2.
Preferably, in the S4, the mass ratio of hawthorn and the first liquid glucose is 1：0.3-0.5.
Preferably, in the S4, preparing for decoction liquor is as follows：It is 15-22 by mass ratio：1-3：7-12：4-7：5-9's is sweet
Grass, lemon tablet, lily, pig Poria cocos, Rhizoma Atractylodis Macrocephalae mixing, crush, and 4-7 times of water is added and decocts 1-2h, filtering concentrates the filtrate to material
2 times of initial mass to get.
Preferably, in the S5, drying temperature is 55-60 DEG C.
Advantageous effect：Hawthorn is put into brine by the present invention impregnates fixation, is then digested, and cellulose therein is made to exist
It is suitably hydrolyzed under certain temperature and time, reduces the content of cellulose, improve the mouthfeel of preserved fruit；It is first candy to carry out sugaring again,
And liquid glucose is suitably matched using fructose, sucrose and glucose, adjusts osmotic pressure, adjusts sucrose and reduction sugar,confectioner's, Portugal in preserved fruit
The ratio of grape sugar, has been effectively maintained the original flavor of hawthorn, and the decoction liquor added in liquid glucose then further enriches hawthorn
Mouthfeel and health-care effect, preserved haw color and luster obtained is ruddy, and sour-sweet tasty and refreshing, fiber is few, delicate mouthfeel, retains simultaneously abundant mountain
The flavor of short, bristly hair or beard has the health-care efficacies such as softening blood vessel, promoting blood circulation and removing blood stasis, lowering blood pressure, stomach strengthening and digestion promoting.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of processing method of preserved haw proposed by the present invention, includes the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 1% brine and impregnates 0.5h；
S3. it digests：Hawthorn is added to the water, 0.1% cellulase of hawthorn initial mass is added thereto, 40
30min, enzyme deactivation, filtering are digested at DEG C；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 20min, is pulled out；First liquid glucose includes following quality hundred
Divide the raw material of ratio：1% fructose, 15% sucrose, 7% glucose, 7% decoction liquor, surplus are water；
S5. sugaring：By account for 20% sucrose of the first liquid glucose initial mass, 15% glucose be added to it is candy after first sugar
In liquid, hawthorn dipping is added for 24 hours, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel be dried to water content be 23% to get.
Embodiment 2
A kind of processing method of preserved haw proposed by the present invention, includes the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 2% brine and impregnates 1h；
S3. it digests：Hawthorn is added to the water, the mass ratio of hawthorn and water is 1：1.4, hawthorn just prothyl is added thereto
0.15% cellulase of amount digests 35min, enzyme deactivation, filtering at 40 DEG C；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 30min, the mass ratio of hawthorn and the first liquid glucose is 1：0.4,
It pulls out；First liquid glucose includes the raw material of following mass percent：2% fructose, 17% sucrose, 8% glucose, 9% decoct
Liquid, surplus are water；Wherein, decoction liquor prepare it is as follows：It is 15 by mass ratio：1：7：4：5 Radix Glycyrrhizae, lemon tablet, lily, pig Fu
Siberian cocklebur, Rhizoma Atractylodis Macrocephalae mixing, crush, and 4 times of water are added and decoct 1h, filtering, concentrate the filtrate to 2 times of material initial mass to get decoction
Liquid；
S5. sugaring：By account for 22% sucrose of the first liquid glucose initial mass, 18% glucose be added to it is candy after first sugar
In liquid, hawthorn is added and impregnates 30h, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel carry out at 57 DEG C dry to water content be 25% to get.
Embodiment 3
A kind of processing method of preserved haw proposed by the present invention, includes the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 2.5% brine and impregnates 1.5h；
S3. it digests：Hawthorn is added to the water, the mass ratio of hawthorn and water is 1：1.7, hawthorn just prothyl is added thereto
0.2% cellulase of amount digests 35min, enzyme deactivation, filtering at 45 DEG C；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 35min, the mass ratio of hawthorn and the first liquid glucose is 1：0.5,
It pulls out；First liquid glucose includes the raw material of following mass percent：2.5% fructose, 18.5% sucrose, 9% glucose, 11%
Decoction liquor, surplus are water；Wherein, decoction liquor prepare it is as follows：It is 20 by mass ratio：2：10：6：8 Radix Glycyrrhizae, lemon tablet, hundred
Conjunction, the mixing of pig Poria cocos, Rhizoma Atractylodis Macrocephalae, crush, and 6 times of water are added and decoct 1.5h, and filtering concentrates the filtrate to 2 times of material initial mass,
Up to decoction liquor；
S5. sugaring：By account for 24% sucrose of the first liquid glucose initial mass, 17% glucose be added to it is candy after first sugar
In liquid, hawthorn is added and impregnates 34h, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel carry out at 58 DEG C dry to water content be 26% to get.
Embodiment 4
A kind of processing method of preserved haw proposed by the present invention, includes the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 3% brine and impregnates 2h；
S3. it digests：Hawthorn is added to the water, the mass ratio of hawthorn and water is 1：2, hawthorn initial mass is added thereto
0.3% cellulase, digest 40min at 45 DEG C, enzyme deactivation, filtering；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 40min, the mass ratio of hawthorn and the first liquid glucose is 1：0.5,
It pulls out；First liquid glucose includes the raw material of following mass percent：3% fructose, 20% sucrose, 10% glucose, 12% are decocted
Boil liquid, surplus are water；Wherein, decoction liquor prepare it is as follows：It is 22 by mass ratio：3：12：7：9 Radix Glycyrrhizae, lemon tablet, lily,
Pig Poria cocos, Rhizoma Atractylodis Macrocephalae mixing, crush, and 7 times of water are added and decoct 2h, filtering, concentrate the filtrate to 2 times of material initial mass to get
Decoction liquor；
S5. sugaring：By account for 25% sucrose of the first liquid glucose initial mass, 20% glucose be added to it is candy after first sugar
In liquid, hawthorn is added and impregnates 36h, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel carry out at 60 DEG C dry to water content be 27% to get.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of processing method of preserved haw, which is characterized in that include the following steps：
S1. feedstock processing：It selects that meat is harder, hawthorn of no disease and pests harm, cleans up, remove seed；
S2. salt soaks：Hawthorn is put into 1-3% brine and impregnates 0.5-2h；
S3. it digests：Hawthorn is added to the water, the cellulase of the 0.1-0.3% of hawthorn initial mass is added thereto,
30-40min, enzyme deactivation, filtering are digested at 40-45 DEG C；
S4. candy：Hawthorn is put into the first liquid glucose and cooks 20-40min, is pulled out；First liquid glucose includes following quality hundred
Divide the raw material of ratio：1-3% fructose, 15-20% sucrose, 7-10% glucose, 7-12% decoction liquors, surplus are water；
S5. sugaring：By account for the 20-25% sucrose of the first liquid glucose initial mass, 15-20% glucose be added to it is candy after first
In liquid glucose, hawthorn is added and impregnates 24-36h, takes out, drains；
S6. it dries：By hawthorn be put into baking vessel be dried to water content be 23-27% to get.
2. the processing method of preserved haw according to claim 1, which is characterized in that in the S3, in the S3, hawthorn
Mass ratio with water is 1：1-2.
3. the processing method of preserved haw according to claim 1, which is characterized in that in the S4, hawthorn and the first sugar
The mass ratio of liquid is 1：0.3-0.5.
4. the processing method for wanting the preserved haw described in 1 according to right, which is characterized in that in the S4, the preparation of decoction liquor is such as
Under：It is 15-22 by mass ratio：1-3：7-12：4-7：The Radix Glycyrrhizae of 5-9, lemon tablet, lily, pig Poria cocos, Rhizoma Atractylodis Macrocephalae mixing, crush, add
Enter 4-7 times of water and decoct 1-2h, filtering, concentrate the filtrate to 2 times of material initial mass to get.
5. the processing method of preserved haw according to claim 1, which is characterized in that in the S5, drying temperature 55-
60℃。
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| CN201711466476.4A CN108294153A (en) | 2017-12-28 | 2017-12-28 | A kind of processing method of preserved haw |
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| CN201711466476.4A CN108294153A (en) | 2017-12-28 | 2017-12-28 | A kind of processing method of preserved haw |
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| CN108294153A true CN108294153A (en) | 2018-07-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924335A (en) * | 2019-04-03 | 2019-06-25 | 贵州大学 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
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|---|---|---|---|---|
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN105815530A (en) * | 2016-05-18 | 2016-08-03 | 山东宏济堂制药集团济南阿胶制品有限公司 | Preserved donkey-hide gelatin hawthorns and production method thereof |
| CN106858021A (en) * | 2017-03-27 | 2017-06-20 | 许昌学院 | A kind of preparation method of the compound dried meat of low sugar hawthorn |
| CN106900966A (en) * | 2017-03-07 | 2017-06-30 | 贺州学院 | A kind of processing method of low sugar fructus crataegi pinnatifidae preserved fruit |
-
2017
- 2017-12-28 CN CN201711466476.4A patent/CN108294153A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN105815530A (en) * | 2016-05-18 | 2016-08-03 | 山东宏济堂制药集团济南阿胶制品有限公司 | Preserved donkey-hide gelatin hawthorns and production method thereof |
| CN106900966A (en) * | 2017-03-07 | 2017-06-30 | 贺州学院 | A kind of processing method of low sugar fructus crataegi pinnatifidae preserved fruit |
| CN106858021A (en) * | 2017-03-27 | 2017-06-20 | 许昌学院 | A kind of preparation method of the compound dried meat of low sugar hawthorn |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109924335A (en) * | 2019-04-03 | 2019-06-25 | 贵州大学 | A kind of Rosa roxburghii Tratt low-sugar preserved fruit |
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Application publication date: 20180720 |