CN114097964A - Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process - Google Patents
Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process Download PDFInfo
- Publication number
- CN114097964A CN114097964A CN202111473776.1A CN202111473776A CN114097964A CN 114097964 A CN114097964 A CN 114097964A CN 202111473776 A CN202111473776 A CN 202111473776A CN 114097964 A CN114097964 A CN 114097964A
- Authority
- CN
- China
- Prior art keywords
- plum
- purified water
- syrup
- boiling
- formula
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000006188 syrup Substances 0.000 title claims abstract description 29
- 235000020357 syrup Nutrition 0.000 title claims abstract description 29
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000008213 purified water Substances 0.000 claims abstract description 32
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 20
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 244000059800 Amomum compactum Species 0.000 claims abstract description 6
- 235000016426 Amomum compactum Nutrition 0.000 claims abstract description 6
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 6
- 230000000391 smoking effect Effects 0.000 claims abstract description 6
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 29
- 235000021551 crystal sugar Nutrition 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 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 description 6
- 239000000463 material Substances 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims 5
- 230000014759 maintenance of location Effects 0.000 claims 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 12
- 239000004480 active ingredient Substances 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 239000011435 rock Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 7
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a plum syrup formula capable of retaining nutrient components to the maximum extent, which comprises the following raw materials in parts by weight: 50g of dark plum, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock sugar, a proper amount of dried sweet osmanthus and a proper amount of purified water, wherein the dark plum is medicinal dark plum prepared by smoking and processing, and the purified water is primary reverse osmosis water. According to the formula and the preparation process of the plum juice capable of retaining the nutritional ingredients to the maximum extent, as the raw materials are soaked at normal temperature, the components of the dark plum and the black date can be maintained for a long time, and the fragrance of the plum juice is ensured to be consistent with that of the dark plum and the black date as much as possible; according to the formula and the preparation process of the plum syrup capable of reserving the nutritional ingredients to the greatest extent, through the combination of soup juices boiled twice, on the basis of effectively improving the sweet osmanthus fragrance, active ingredients such as dark plum, black date, raw hawthorn, liquorice and the like are reserved in a system, so that the active ingredients of the plum syrup are extracted more completely, and the nutritional ingredients are more complete.
Description
Technical Field
The invention relates to the technical field of plum juice, in particular to a formula of plum juice capable of retaining nutrient components to the maximum extent and a preparation process thereof.
Background
The plum syrup is a traditional summer heat relieving beverage, and the making raw materials mainly comprise dark plum, hawthorn, dried orange peel, sweet osmanthus, liquorice, rock candy and other materials.
The existing plum syrup is widely applied and has the advantage of relieving summer heat, and aims at solving the problems that the existing plum syrup is prepared by crushing fruits, juicing, blending, concentrating, drying and granulating, and adding food additives such as essence and the like, is not original in taste and flavor, and the plum syrup with single nutrient content cannot meet the requirements of people, so that the formula and the preparation process of the plum syrup capable of retaining the nutrient content to the maximum degree are provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a formula of plum juice capable of retaining nutrient components to the greatest extent and a preparation process thereof, has the advantage of high nutrient components, and solves the problems that the existing plum juice is not original in taste and flavor and cannot meet the requirements of people due to the addition of food additives such as essence and the like in the existing plum juice, namely fruit crushing, juicing, blending, concentrating, drying and granulating.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a formula of plum syrup capable of retaining nutrient components to the maximum extent comprises the following raw materials in parts by weight: 50g of dark plum fruit, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock candy, a proper amount of dried sweet osmanthus and a proper amount of purified water.
Preferably, the dark plum is medicinal smoked plum prepared by smoking, and the purified water is primary reverse osmosis water.
Preferably, the dried orange peel is a medicinal orange peel which is peeled off immediately after picking and is placed for a long time.
A preparation process of plum syrup capable of retaining nutrient components to the maximum extent comprises the following steps:
1) washing all materials except the dried sweet osmanthus and the crystal sugar by running water to remove floating dust;
2) after washing, wrapping the soaked raw materials with a filter bag or gauze, putting the wrapped raw materials into a pot, adding purified water, and soaking;
3) heating with strong fire, decocting with middle and small fire, boiling, and adding appropriate amount of water if water content is reduced in the middle course;
4) adding appropriate amount of crystal sugar, stirring continuously until it is melted, and concocting to obtain appropriate sweet taste;
5) filtering the soup;
6) adding the rest residue into the pan again, and adding purified water;
7) boiling with strong fire, and slowly boiling with medium and small fire;
8) adding proper amount of crystal sugar again, continuously stirring until the crystal sugar is melted, blending proper sweet taste, covering the pot cover, boiling for about 10 minutes, and stirring for several times with a small spoon after the pot is opened;
9) adding flos Osmanthi Fragrantis, turning off fire, stirring, and standing for a while;
10) filtering the soup, and discarding the residue;
11) mixing the two boiled soup;
12) the product can be drunk after cooling in the air, has better taste after being iced, and can be drunk by adding crystal sugar and dry sweet osmanthus.
Preferably, the amount of purified water in step 2) may be 2-3 liters, and the soaking time in step 2) is 10-12 hours.
Preferably, the cooking time in the step 3) can be 1.5-2 hours.
Preferably, the purified water in the step 6) may be 1-2 liters.
Preferably, the boiling market in the step 7) can be 40 minutes to 1 hour.
(III) advantageous effects
Compared with the prior art, the invention provides a plum syrup formula capable of retaining nutrient components to the maximum extent and a preparation process thereof, and the plum syrup formula has the following beneficial effects:
1. the formula and the preparation process of the plum juice capable of retaining the nutrient components to the maximum extent can permanently retain the components of the dark plum and the black date because the raw materials are soaked at normal temperature, and ensure that the fragrance of the plum juice is consistent with that of the dark plum and the black date as much as possible.
2. According to the formula and the preparation process of the plum syrup capable of reserving the nutritional ingredients to the greatest extent, through the combination of soup juices boiled twice, on the basis of effectively improving the sweet osmanthus fragrance, active ingredients such as dark plum, black date, raw hawthorn, liquorice and the like are reserved in a system, so that the active ingredients of the plum syrup are extracted more completely, and the nutritional ingredients are more complete.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a formula of plum syrup capable of retaining nutrient components to the maximum extent comprises the following raw materials in parts by weight: 50g of dark plum fruit, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock candy, a proper amount of dried sweet osmanthus and a proper amount of purified water.
Further, the smoked plum is medicinal smoked plum processed by smoking, and the purified water is first-level reverse osmosis water.
Further, pericarpium Citri Tangerinae is medicinal pericarpium Citri Tangerinae which is peeled off just after picking and stored for a long time.
Further, the method comprises the following steps:
1) washing all materials except the dried sweet osmanthus and the crystal sugar by running water to remove floating dust;
2) after washing, wrapping the soaked raw materials with a filter bag or gauze, putting the wrapped raw materials into a pot, adding purified water, and soaking;
3) heating with strong fire, decocting with middle and small fire, boiling, and adding appropriate amount of water if water content is reduced in the middle course;
4) adding appropriate amount of crystal sugar, stirring continuously until it is melted, and concocting to obtain appropriate sweet taste;
5) filtering the soup;
6) adding the rest residue into the pan again, and adding purified water;
7) boiling with strong fire, and slowly boiling with medium and small fire;
8) adding proper amount of crystal sugar again, continuously stirring until the crystal sugar is melted, blending proper sweet taste, covering the pot cover, boiling for about 10 minutes, and stirring for several times with a small spoon after the pot is opened;
9) adding flos Osmanthi Fragrantis, turning off fire, stirring, and standing for a while;
10) filtering the soup, and discarding the residue;
11) mixing the two boiled soup;
12) the product can be drunk after cooling in the air, has better taste after being iced, and can be drunk by adding crystal sugar and dry sweet osmanthus.
Further, the amount of purified water in step 2) may be 2 liters, and the soaking time in step 2) is 10 hours.
Further, the boiling time in the step 3) can be 1.5 hours.
Further, the purified water in step 6) may be 1 liter.
Further, the boiling market in step 7) may be 40 minutes.
Example two: a formula of plum syrup capable of retaining nutrient components to the maximum extent comprises the following raw materials in parts by weight: 50g of dark plum fruit, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock candy, a proper amount of dried sweet osmanthus and a proper amount of purified water.
Further, the smoked plum is medicinal smoked plum processed by smoking, and the purified water is first-level reverse osmosis water.
Further, pericarpium Citri Tangerinae is medicinal pericarpium Citri Tangerinae which is peeled off just after picking and stored for a long time.
Further, the method comprises the following steps:
1) washing all materials except the dried sweet osmanthus and the crystal sugar by running water to remove floating dust;
2) after washing, wrapping the soaked raw materials with a filter bag or gauze, putting the wrapped raw materials into a pot, adding purified water, and soaking;
3) heating with strong fire, decocting with middle and small fire, boiling, and adding appropriate amount of water if water content is reduced in the middle course;
4) adding appropriate amount of crystal sugar, stirring continuously until it is melted, and concocting to obtain appropriate sweet taste;
5) filtering the soup;
6) adding the rest residue into the pan again, and adding purified water;
7) boiling with strong fire, and slowly boiling with medium and small fire;
8) adding proper amount of crystal sugar again, continuously stirring until the crystal sugar is melted, blending proper sweet taste, covering the pot cover, boiling for about 10 minutes, and stirring for several times with a small spoon after the pot is opened;
9) adding flos Osmanthi Fragrantis, turning off fire, stirring, and standing for a while;
10) filtering the soup, and discarding the residue;
11) mixing the two boiled soup;
12) the product can be drunk after cooling in the air, has better taste after being iced, and can be drunk by adding crystal sugar and dry sweet osmanthus.
Further, the amount of purified water in step 2) may be 2.5 liters, and the soaking time in step 2) may be 11 hours.
Further, the boiling time in the step 3) can be 40 minutes.
Further, the purified water in step 6) may be 1.5 liters.
Further, the boiling market in step 7) may be 50 minutes.
Example three: a formula of plum syrup capable of retaining nutrient components to the maximum extent comprises the following raw materials in parts by weight: 50g of dark plum fruit, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock candy, a proper amount of dried sweet osmanthus and a proper amount of purified water.
Further, the smoked plum is medicinal smoked plum processed by smoking, and the purified water is first-level reverse osmosis water.
Further, pericarpium Citri Tangerinae is medicinal pericarpium Citri Tangerinae which is peeled off just after picking and stored for a long time.
Further, the method comprises the following steps:
1) washing all materials except the dried sweet osmanthus and the crystal sugar by running water to remove floating dust;
2) after washing, wrapping the soaked raw materials with a filter bag or gauze, putting the wrapped raw materials into a pot, adding purified water, and soaking;
3) heating with strong fire, decocting with middle and small fire, boiling, and adding appropriate amount of water if water content is reduced in the middle course;
4) adding appropriate amount of crystal sugar, stirring continuously until it is melted, and concocting to obtain appropriate sweet taste;
5) filtering the soup;
6) adding the rest residue into the pan again, and adding purified water;
7) boiling with strong fire, and slowly boiling with medium and small fire;
8) adding proper amount of crystal sugar again, continuously stirring until the crystal sugar is melted, blending proper sweet taste, covering the pot cover, boiling for about 10 minutes, and stirring for several times with a small spoon after the pot is opened;
9) adding flos Osmanthi Fragrantis, turning off fire, stirring, and standing for a while;
10) filtering the soup, and discarding the residue;
11) mixing the two boiled soup;
12) the product can be drunk after cooling in the air, has better taste after being iced, and can be drunk by adding crystal sugar and dry sweet osmanthus.
Further, the amount of purified water in step 2) may be 2 liters, and the soaking time in step 2) may be 12 hours.
Further, the boiling time in the step 3) can be 2 hours.
Further, the purified water in step 6) may be 2 liters.
Further, the boiling market in step 7) may be 1 hour.
The invention has the beneficial effects that: because the raw materials are soaked at normal temperature, the components of the dark plum and the black jujube can be kept for a long time, and the fragrance of the plum juice is ensured to be consistent with that of the dark plum and the black jujube as much as possible; through the fusion of the soup obtained by the two times of decoction, on the basis of effectively improving the sweet osmanthus fragrance, active ingredients such as dark plum, black date, raw hawthorn, liquorice and the like are reserved in the system, so that the active ingredients of the plum soup are extracted more completely, and the nutritional ingredients are more complete.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The formula of the plum syrup capable of retaining nutrient components to the maximum extent is characterized by comprising the following raw materials in parts by weight: 50g of dark plum fruit, 50g of black date, 10g of dried orange peel, 75g of raw hawthorn, 5g of liquorice, 3g of round cardamom, a proper amount of rock candy, a proper amount of dried sweet osmanthus and a proper amount of purified water.
2. The plum syrup formula according to claim 1, wherein the plum syrup is prepared by mixing the following components in parts by weight: the smoked plum is a medicinal smoked plum prepared by smoking, and the purified water is primary reverse osmosis water.
3. The plum syrup formula according to claim 1, wherein the plum syrup is prepared by mixing the following components in parts by weight: the pericarpium Citri Tangerinae is medicinal pericarpium Citri Tangerinae which is peeled off just after picking and is stored for a long time.
4. A production process of plum syrup capable of retaining nutrient components to the maximum extent is characterized by comprising the following steps:
1) washing all materials except the dried sweet osmanthus and the crystal sugar by running water to remove floating dust;
2) after washing, wrapping the soaked raw materials with a filter bag or gauze, putting the wrapped raw materials into a pot, adding purified water, and soaking;
3) heating with strong fire, decocting with middle and small fire, boiling, and adding appropriate amount of water if water content is reduced in the middle course;
4) adding appropriate amount of crystal sugar, stirring continuously until it is melted, and concocting to obtain appropriate sweet taste;
5) filtering the soup;
6) adding the rest residue into the pan again, and adding purified water;
7) boiling with strong fire, and slowly boiling with medium and small fire;
8) adding proper amount of crystal sugar again, continuously stirring until the crystal sugar is melted, blending proper sweet taste, covering the pot cover, boiling for about 10 minutes, and stirring for several times with a small spoon after the pot is opened;
9) adding flos Osmanthi Fragrantis, turning off fire, stirring, and standing for a while;
10) filtering the soup, and discarding the residue;
11) mixing the two boiled soup;
12) the product can be drunk after cooling in the air, has better taste after being iced, and can be drunk by adding crystal sugar and dry sweet osmanthus.
5. The process for preparing a plum syrup with maximum retention of nutrients according to claim 1, wherein the process comprises the following steps: the amount of purified water in step 2) may be 2-3 liters, and the soaking time in step 2) is 10-12 hours.
6. The process for preparing a plum syrup with maximum retention of nutrients according to claim 1, wherein the process comprises the following steps: the boiling time in the step 3) can be 1.5-2 hours.
7. The process for preparing a plum syrup with maximum retention of nutrients according to claim 1, wherein the process comprises the following steps: the purified water in the step 6) can be 1-2 liters.
8. The process for preparing a plum syrup with maximum retention of nutrients according to claim 1, wherein the process comprises the following steps: the boiling market in the step 7) can be 40 minutes to 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111473776.1A CN114097964A (en) | 2021-12-02 | 2021-12-02 | Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111473776.1A CN114097964A (en) | 2021-12-02 | 2021-12-02 | Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114097964A true CN114097964A (en) | 2022-03-01 |
Family
ID=80366701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111473776.1A Pending CN114097964A (en) | 2021-12-02 | 2021-12-02 | Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114097964A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373228A (en) * | 2017-08-04 | 2017-11-24 | 南京江宁台湾农民创业园发展有限公司 | One kind improvement syrup of plum and its jelly |
| CN108651782A (en) * | 2018-04-16 | 2018-10-16 | 陈昊天 | A kind of nutrition is relieved summer heat blended fruit juice smoked plum drink and preparation method thereof |
| CN111000100A (en) * | 2019-11-06 | 2020-04-14 | 福建省神蜂科技开发有限公司 | Preparation method of honey and smoked plum cream |
-
2021
- 2021-12-02 CN CN202111473776.1A patent/CN114097964A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373228A (en) * | 2017-08-04 | 2017-11-24 | 南京江宁台湾农民创业园发展有限公司 | One kind improvement syrup of plum and its jelly |
| CN108651782A (en) * | 2018-04-16 | 2018-10-16 | 陈昊天 | A kind of nutrition is relieved summer heat blended fruit juice smoked plum drink and preparation method thereof |
| CN111000100A (en) * | 2019-11-06 | 2020-04-14 | 福建省神蜂科技开发有限公司 | Preparation method of honey and smoked plum cream |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742754B (en) | Low-sugar jam and preparation method thereof | |
| CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN104054876A (en) | Hot-candied Chinese yam and pumpkin cake and preparation method thereof | |
| CN103815494A (en) | Heat-clearing alcoholism-relieving carambola composite beverage and preparation method thereof | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN103385341B (en) | Sugar solution for processing fingered citron preserves and processing method of fingered citron preserves | |
| KR101564071B1 (en) | Natural products of high quality by using sikhye manufacturing method | |
| CN101147602A (en) | Green tea apostichopus japonicus selenka and processing method thereof | |
| CN101530132A (en) | Yoghourt containing ginger and preparation method thereof | |
| KR101087979B1 (en) | Process for preparing fermenting and ripening abstraction of pear , platycodon and radish | |
| CN102048009A (en) | Method for preparing dried tomato meat | |
| CN114097964A (en) | Formula of plum syrup capable of retaining nutrient components to the maximum extent and preparation process | |
| CN104055017A (en) | Blueberry purple sweet potato cake in hot toffee and preparation method thereof | |
| CN104138007A (en) | Tea vinegar hangover-alleviating beverage and preparation method thereof | |
| CN108935882A (en) | A kind of processing method of clausenae Lansium preserved fruit | |
| CN104054883A (en) | Hot-candied red date and green bean cake and preparation method thereof | |
| CN105724667A (en) | Preparation method of shaddock tea beverage | |
| CN103027328B (en) | Persimmon syrup and preparation method thereof | |
| KR20110076755A (en) | Manufacturing method of healthy drink using a mulberry tree | |
| CN105132239A (en) | Toasty hawthorn fruit wine capable of helping digestion | |
| CN104055023B (en) | A kind of hot candied lemon parkin and preparation method thereof | |
| CN113397134B (en) | White peach and lemon extracts, preparation method and application in melon seed processing | |
| CN104055025B (en) | A kind of Banana in hot toffee glutinous rice pie and preparation method thereof | |
| CN116463185A (en) | Lily wine preparation method | |
| CN106047542A (en) | Chinese wolfberry fruit and kiwi fruit juice |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220301 |