CN1322826C - Method for preparing drink of dried crataegus pinnatifida and product - Google Patents
Method for preparing drink of dried crataegus pinnatifida and product Download PDFInfo
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- CN1322826C CN1322826C CNB031229565A CN03122956A CN1322826C CN 1322826 C CN1322826 C CN 1322826C CN B031229565 A CNB031229565 A CN B031229565A CN 03122956 A CN03122956 A CN 03122956A CN 1322826 C CN1322826 C CN 1322826C
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Abstract
The present invention relates to a hawthorn juice making method and a juice product thereof. The hawthorn juice making method comprises: a. fresh ripe hawthorns are selected and cleaned with water; b. the fresh hawthorns which are cleaned are put in a shallow tray, then put in a microwave oven, and heated in the microwave oven of which the temperature is set for 20 to 90 seconds; after the microwave oven is powered off, the cooked hawthorns are cooled, and stalks and calyxes are removed; c. 0.1-15 wt% of a sweetener and 35 to 70 wt% of water are added to 27 to 60 wt% of the cooked hawthorns to make the finished juice. The hawthorn juice making method adopts the whole hawthorn microwave flash heat curing technology or the whole hawthorn light wave flash heat curing technology, and has the advantages of short heating time and low cost. The whole hawthorn juice product does not need any additive, reserves original juice and flavor of fresh hawthorns, completely reserves medicinal components and nutrient components, is sanitary to drink, tastes fresh, light and good, and is especially suitable to be popularized in public places such as coffee shops, fast food restaurants, leisure houses, hotels, etc.
Description
Technical field
The present invention relates to the manufacturing technology of large-fruited Chinese hawthorn (being hawthorn) food, specifically is a kind of large-fruited Chinese hawthorn method for making food and goods thereof.
Background technology
Large-fruited Chinese hawthorn has another name called hawthorn, is the fruit of rosaceous plant thornbuss.Fruit ruby is a kind of cheap tart fruit.Prove according to medical research, its sweet acid of distinguishing the flavor of, slightly warm in nature ， No poison is gone into spleen, stomach, liver three warps, but promoting digestion and removing indigestion, activate blood circulation and disperse blood clots, expelling parasite.Cure mainly carnivorous stagnating, gastral cavity abdomen overflow, the stomachache diarrhea, the underbelly that postpartum, extravasated blood caused rises, diseases such as hernia swelling and hanging down of either of the testes distending pain.
Hawthorn carbohydrate containing 22.1% is rich in vitamin C, and contains beneficiating ingredients such as calcium, iron, protein, carrotene, riboflavin, malic acid.In each hectogram fresh fruit, contain nearly 89 milligrams of vitamin Cs, calcic ranks the fresh fruit first up to 85 milligrams.The most suitable children's and pregnant woman are to calcareous needs.
Quercimeritrin in the hawthorn, hyperin etc. have hemangiectasis, promote the effect that blood vessel fiber movement, expectoration are relievingd asthma that the patient is useful to tracheitis.Hawthorn contains the flavonoids drug ingedient, has good antitumaous effect.Hawthorn can also increase the myocardial contraction rate, increases CF, can also bring high blood pressure down, blood fat.Hypertension, coronary heart disease, hyperlipemia, the proper amount of edible hawthorn is very helpful to health.
Therefore have the hawthorn effect and can be rated as celestial praise, often edible haw is eliminated disease and prolong life to improving the health very significantly effect.
But the hawthorn fresh fruit is because particle is little, seed is many, meat is thin, and when eating raw, pulp slightly, sour-puckery flavor, mouthfeel be bad, makes us being difficult to hypopharynx.And traditional haw berry manufactured goods, as haw flakes, hawthorn bar, haw sheet, preserved haw, hawthorn freeze, haw juice etc., all pass through multiple tracks processing, and mix multiple additives, greatly destroyed the original local flavor of hawthorn, its nutrition and medicinal ingredient, it is a lot of also to run off, and not good enough because of taste, the eater is few, though and candied haws on a stick is former fruit local flavor, but become pedlars and peddle in the streets and lanes, both unhygienic, table manner is also indecency, taste is also good inadequately, does not appeal to refined taste.
Traditional goods encapsulation times such as canned haw are long, and the forfeiture of nutritional drugs effective constituent is a lot, and the fresh flavor of fruit is lost especially and made a gift of to the greatest extent.Edible not quite convenient again, therefore in the past few years, the sales volume of hawthorn is low always depressed.The eighties in last century, country once called a large amount of plantation thornbusses, economized statistics according to certain, mu surplus cultivated area reaches 270,000.The mid-90, progressed into the best fruiting period, but because people lose interest in to the hawthorn manufactured goods, the hawthorn sales volume is limited, a large amount of bright hawthorn can not be sold, mashed the bright hawthorn per kilogram in the place of production is only sold 0.4 yuan in the ground, and income can not show a candle to cereal crops, the peasant chops at a tree with tears in one's eyes and goes back the field, only this province just chop at a tree area reach ten surplus ten thousand mu, cause serious economic loss, make us feeling deeply distressed.
Summary of the invention
In view of existing haw products and manufacture craft aspect above shortcomings thereof, the present invention proposes a kind of large-fruited Chinese hawthorn method for making food and goods thereof.
Large-fruited Chinese hawthorn method for making food of the present invention comprises the steps:
Ripe fresh haw berry is chosen in a, choosing, and water cleans up;
B, the fresh haw berry of cleaning is put into shallow disc container, send into then in the micro-wave oven, set the temperature heating 20～90 seconds of micro-wave oven, ripe haw berry is taken out in the outage back, and carpopodium and calyx are removed in cooling;
C, get ripe haw berry 27～60% (weight), sugaring or sweetener 0.1～15% (weight) and water 35～70% (weight) are finished product.
The large-fruited Chinese hawthorn goods that adopt said method to produce comprise: ripe haw berry 27%～60% (weight), and sugar 1～15% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
The another kind of large-fruited Chinese hawthorn goods that adopt said method to produce, it comprises: ripe haw berry 27～60% (weight), sweetener 0.1～3% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
The present invention adopts hawthorn full fruit microwave or light wave Fast Heating curing process, and its manufacture craft is new and original, and the curing time of heating is short, and curing temperature is low, and is simple, convenient, quick, with low cost.
Full fruit product does not add any additives, keeps the genuineness of fresh haw berry, and its medicinal and nutritional labeling keeps fully, meets current uphold nature especially, returns Piao and returns genuine trend, has the health and beauty effect, and it is edible to be fit to all kinds of personages of men and women, old and young.
Full fruit product is sour-sweet moderate, fresh tasty and refreshing, soft exquisiteness, and excellent taste, scarlet fruit makes us pleasing, gives the sensation of a kind of leisurely and carefree grace of people in the drinking process.Be particularly suitable for releasing in public places such as coffee-house, snack bar, leisure room, hotels.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further described.
Large-fruited Chinese hawthorn making food process of the present invention is: at first, remove the fruit of rot atrophy, dried scar and ill worm, ripe fresh haw berry is chosen in choosing, and water cleans up.Usually select for use the fresh haw berry particle diameter to be advisable for ￠ 20-35mm.
The fresh haw berry of cleaning is put into shallow disc container in right amount, send into then in the micro-wave oven, the temperature of setting micro-wave oven heated 20～90 seconds, and ripe haw berry is taken out in the outage back, and carpopodium and calyx are removed in cooling.When using the micro-wave oven heating, the temperature of setting micro-wave oven is at the low temperature shelves, or middle temperature shelves, or high temperature shelves, can reduce heat time heating time along with the rising of low temperature shelves, can see that furnace interior branch (about 20～50%) hawthorn pericarp is opened cruelly ejects steam, and send titter titter sound, the taking-up haw berry that can cut off the power supply, its fresh fruit interior flesh temperature is between 60～100 ℃, and the pericarp temperature is between 40～100 ℃, at this moment a small amount of fruit is boiling hot feels like jelly, all the other fruits are also harder, and also that is petty not hot, because the heating using microwave heat is to send from inside to outside, spend several seconds slightly, slowly also with regard to hot deliquescing, (its concrete operations can suitably be adjusted according to dissimilar micro-wave ovens), this situation duration and degree of heating is being just suitable, the haw berry that boils is especially scarlet glossy, very tempting, also fresh especially tasty and refreshing, pure taste.If fiery marquis just is not, and the time is slightly long, all feels like jelly when fruit is come out of the stove, and also can eat, and just taste is slightly inferior.Put a little after haw berry boils, wait fruit slightly cool, with carpopodium and calyx removal, also available dedicated is disclosed and is examined device fruit stone is removed with special-purpose tweezers.Above-mentioned micro-wave oven can replace with light-wave cooker.
Get ripe haw berry 27～60% (weight) and put into glass, sugaring or sweetener 0.1～15% (weight) and water 35～70% (weight) are finished product.Also can add other fruit 2～20% (weight), as lemon, pineapple, pears, apple, "Hami" melon etc.
Wherein, adding entry in the finished product is boiling water or cold water or beverage, also can be on the rocks.Hot drink adds hot boiling water, and cold drink adds cold water and ice, adds an amount of sweet taste product according to each one needs.When adopting sugar, the content of sugar is 1～15% (weight); Described sugar is sucrose, beet sugar, fructose and honey or the like.When adopting sweetener, the content of sweetener is 0.1～3% (weight); Described sweetener is albumen sugar or sweet close element or the Stevioside etc. that are fit to diabetes patient.Described ripe haw berry is a puree really whole or that squished.Eater's hand is held the little spoon of long handle, applying light haw berry, limit extruding, trial test while stirring.
The large-fruited Chinese hawthorn goods that adopt said method to make comprise: ripe haw berry 27%～60% (weight), and sugar 1～15% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
The another kind of large-fruited Chinese hawthorn goods that are fit to diabetes patient comprise: ripe haw berry 27～60% (weight), and sweetener 0.1～3% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
Embodiment 1:
Ripe fresh haw berry is chosen in choosing, and water cleans up.
The selection particle diameter is that the some grains of the fresh haw berry of cleaning of ￠ 20～35mm are put into saucer, sends into then in the micro-wave oven, and design temperature shelves 40 degree heated about 20 seconds, the ripe haw berry of outage taking-up, and cooling goes carpopodium and calyx stand-by.
Get ripe haw berry 60 grams then and put into glass, sugaring 10 grams add cold water 130 grams, are finished product.
Embodiment 2:
Ripe fresh haw berry is chosen in choosing, and water cleans up.
The selection particle diameter is that the some grains of the fresh haw berry of cleaning of ￠ 20～35mm are put into saucer, sends into then in the micro-wave oven, and the design temperature shelves are middle temperature shelves, heated about 30 seconds, and the ripe haw berry of outage taking-up, carpopodium and calyx are removed in cooling.
Get ripe haw berry 90 grams then and put into glass, sugaring 20 grams add boiling water 150 grams, are the hot drink finished product.
Embodiment 3:
Ripe fresh haw berry is chosen in choosing, and water cleans up.
The selection particle diameter is that 8 of the fresh haw berries of cleaning of ￠ 20～35mm are put into saucer, sends into then in the micro-wave oven, and the design temperature shelves are the high temperature shelves, heat about 20 seconds, and ripe haw berry is taken out in outage, and carpopodium and calyx are removed in cooling.
8 ripe haw berries (80 gram) are put into glass, add albumen sugar 1 gram, add Sprite 120 grams, be finished product.
Embodiment 4:
Get ripe haw berry 60 grams of the present invention and put into glass, add sugar 10 grams, cold water 115 grams and "Hami" melon 15 grams, be finished product.
Claims (11)
1, large-fruited Chinese hawthorn method for making food is characterized in that comprising the steps:
Ripe fresh haw berry is chosen in a, choosing, and water cleans up;
B, the fresh haw berry of cleaning is put into shallow disc container, send into then in the micro-wave oven, set the temperature heating 20～90 seconds of micro-wave oven, ripe haw berry is taken out in the outage back, and carpopodium and calyx are removed in cooling;
C, get ripe haw berry 27～60% (weight), sugaring or sweetener 0.1～15% (weight) and water 35～70% (weight) are finished product.
2, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: when adopting sugar among the step c, the content of sugar is 1～15% (weight).
3, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: when adopting sweetener among the step c, the content of sweetener is 0.1～3% (weight).
4, large-fruited Chinese hawthorn method for making food according to claim 3 is characterized in that: described sweetener is albumen sugar or sweet close element or the Stevioside that is fit to diabetes patient.
5, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: adding entry among the step c is boiling water or cold water or beverage.
6, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: the ripe haw berry described in the step c is a puree really whole or that squished.
7, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: also add other fruit 2～20% (weight) among the step c.
8, large-fruited Chinese hawthorn method for making food according to claim 1 is characterized in that: in step b, the temperature of setting micro-wave oven is at low temperature shelves or middle temperature shelves or high temperature shelves.
9, large-fruited Chinese hawthorn method for making food according to claim 1, it is characterized in that: the micro-wave oven among the step b replaces with light-wave cooker.
10, a kind of large-fruited Chinese hawthorn goods is characterized in that comprising: ripe haw berry 27%～60% (weight), and sugar 1～15% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
11, a kind of large-fruited Chinese hawthorn goods is characterized in that comprising: ripe haw berry 27～60% (weight), and sweetener 0.1～3% (weight), water 35～70% (weight), wherein ripe haw berry is with micro-wave oven or the slaking of light-wave cooker Fast Heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031229565A CN1322826C (en) | 2003-04-24 | 2003-04-24 | Method for preparing drink of dried crataegus pinnatifida and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031229565A CN1322826C (en) | 2003-04-24 | 2003-04-24 | Method for preparing drink of dried crataegus pinnatifida and product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1539339A CN1539339A (en) | 2004-10-27 |
| CN1322826C true CN1322826C (en) | 2007-06-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031229565A Expired - Fee Related CN1322826C (en) | 2003-04-24 | 2003-04-24 | Method for preparing drink of dried crataegus pinnatifida and product |
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| Country | Link |
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| CN (1) | CN1322826C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11038207B2 (en) | 2016-12-02 | 2021-06-15 | Semiconductor Energy Laboratory Co., Ltd. | Power storage device and electronic device |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093550A (en) * | 1993-04-12 | 1994-10-19 | 孙长义 | The processing method of haw whole pulp and juice drink |
-
2003
- 2003-04-24 CN CNB031229565A patent/CN1322826C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093550A (en) * | 1993-04-12 | 1994-10-19 | 孙长义 | The processing method of haw whole pulp and juice drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11038207B2 (en) | 2016-12-02 | 2021-06-15 | Semiconductor Energy Laboratory Co., Ltd. | Power storage device and electronic device |
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| Publication number | Publication date |
|---|---|
| CN1539339A (en) | 2004-10-27 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070627 |