CN104970328A - Rosa roxbunghii fermented dried fruit - Google Patents
Rosa roxbunghii fermented dried fruit Download PDFInfo
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- CN104970328A CN104970328A CN201510452322.4A CN201510452322A CN104970328A CN 104970328 A CN104970328 A CN 104970328A CN 201510452322 A CN201510452322 A CN 201510452322A CN 104970328 A CN104970328 A CN 104970328A
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- 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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Abstract
The present invention relates to a rosa roxbunghii fermented dried fruit which consists of the following raw materials by weight percent: fresh rosa roxbunghii fruits 80%-85%, sorbitol 6-8%, lotus leaf powder 2-4%, mulberry leaf powder 2-4%, wheat seedling powder 2-4%, and cassia seed powder 2-4% with a sum of each component to 100%. The processing process of the produced rosa roxbunghii fermented dried fruits are as follows: preparing and selecting raw materials, removing off thorns, slicing, de-seeding, mechanically rinsing, draining, sterilizing, deactivating enzymes, blending materials, fermenting, placing on plates, low-temperature aircurrent drying and ultraviolet disinfecting, inspecting quality, packaging, and storing in a warehouse. The processing process uses natural fermentation penetration technology, and enables the nutrients in a variety of ingredients to be well integrated to play a synergistic effect. The sun-drying process is discarded, so that the products are free from pollutions of mosquitoes, flies and dust. The hermetic low-temperature aircurrent drying and ultraviolet disinfecting technology is used to make the products safer and healthier.
Description
Technical field
The invention belongs to food processing field, particularly a kind of Rosa roxburghii fermentation dried fruit.
Background technology
Rosa roxburghii belongs to the fruit of rosaceous plant rosa roxburghii, is the precious fruit of nutrition of healthcare.Rosa roxburghii Vc, Vp, SOD content hero hat all worlds fruit, old friends claim " three chloroazotic acid fruits ".Rosa roxburghii dried fruit is a kind of leisure food shown unique characteristics, and nutritive value is quite high, very popular.Will add the anticorrisive agent such as sucrose, salt and sodium pyrosulfite thereof, potassium sorbate, Sodium Benzoate in the batching that Rosa roxburghii dried fruit is traditional, processing process is: select materials → split → rinsing → sugaring → dry → packaging → finished product.At sugaring, the original vitamin of Single Roxburgh Rose Fruit, nutritional labeling and the flavor loss in process such as to dry a lot, greatly have impact on quality and the nutrition of Rosa roxburghii dried fruit; Also easily by the pollution of mosquitos and flies, dust in the process of the system of shining.The consumption demand of people to original ecology healthy food can not be met.Along with the work rhythm of modern society accelerate, operating pressure strengthen, people's life is subject to the impact of the factor such as environmental pollution, additive abuse, become more meticulous owing to surfeiting, fat, a large amount of surplus of protein, dietary fiber very little, remained too much toxin in body, cause fat, constipation, diabetic population increase, the healthy various nutrient of somagenic need carries out supplementing and regulating.
Summary of the invention
In order to overcome the said goods defect, meeting the demand of people to natural health products, the object of the present invention is to provide a kind of Rosa roxburghii fermentation dried fruit of nutritious, health hygienic.
A kind of Rosa roxburghii fermentation dried fruit, its formula is by weight percentage:
Fresh Single Roxburgh Rose Fruit 80% ~ 85%, sorbierite 6 ~ 8%, lotus leaf powder 2 ~ 4%, mulberry leaf powder 2 ~ 4%, Wheat Grass Powder 2 ~ 4%, cassia seed powder 2 ~ 4%; Each formula sum is 100%.
Adopt the procedure of processing of above-mentioned formula production Rosa roxburghii fermentation dried fruit as follows:
(1) get the raw materials ready: sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder are weighed by institute's expense, gets ready;
(2) select materials: select fresh one-level Single Roxburgh Rose Fruit to be raw material, remove bad fruit, wormed fruit;
(3) de-ly sting, split, remove seed: the thorn of fresh Single Roxburgh Rose Fruit outer surface is removed, the seed in fruit is also removed simultaneously and be divided into really lobe;
(4) mechanical rinsing: the fresh Single Roxburgh Rose Fruit lobe of segmentation is put into cleaning machine, injects proper amount of clear water and carries out mechanical rinsing 2 ~ 3 times;
(5) drain: clean Single Roxburgh Rose Fruit lobe stainless steel vibration screen remove undesired impurities, drain for subsequent use;
(6) warm sterilization in, to complete: the Single Roxburgh Rose Fruit lobe bar after draining is put into the sterilization in 5 ~ 8 minutes of 80 DEG C of water, completed;
(7) spice: by sterilization, complete after Single Roxburgh Rose Fruit lobe stir and evenly mix with the sorbierite got ready, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder; put into stainless steel cask, make the nutritional labeling of sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder and fragrance penetrate in Rosa roxburghii pulp;
(8) ferment: uniform for loading stainless steel cask spice Single Roxburgh Rose Fruit lobe is built lid, send into fermentation storehouse, make it carry out spontaneous fermentation; Fermentation warehouse temperature is 38 ~ 45 degree, fermentation time 8 ~ 10 days;
(9) balance: ferment after 8 ~ 10 days, pulls out the Single Roxburgh Rose Fruit lobe fermented and carries out balance;
(10) the distinguished and admirable drying of low temperature and ultraviolet sterilization: being placed in the distinguished and admirable dry drying room of the low temperature that uviol lamp is housed by fermentation Single Roxburgh Rose Fruit lobe and being dried to dried fruit water content is 10% ~ 20% can go out to dry; Baking temperature is 55 ~ 65 degree in earlier stage, and the later stage is 45 ~ 55 degree, and baking time is 6 ~ 8 hours, and must ferment Rosa roxburghii dried fruit;
(11) quality inspection: baked finished product carried out after passed examination weigh, pack, put in storage.
The formula of described Rosa roxburghii fermentation dried fruit is by weight percentage: fresh Single Roxburgh Rose Fruit 82%, sorbierite 6%, lotus leaf powder 3%, mulberry leaf powder 3%, Wheat Grass Powder 3%, cassia seed powder 3%.
The present invention is major ingredient with Rosa roxburghii in product mix designs, do not add protective agent, sucrose, salt, and select ease constipation, diuresis, make auxiliary material containing the medicine food dual purpose plant lotus leaf, mulberry leaf, wheat seedling, cassia seed etc. of high-quality dietary fiber, reach and can supplement the vitamins such as Vc, Vp, the function of ease constipation, defaecation, toxin expelling can be played again, add the mouthfeel that sorbierite improves Rosa roxburghii dried fruit, and sorbierite is not digested, can not raise blood sugar for human body, be the healthy dried fruit that a kind of diabetes patient also can eat.
Processing process of the present invention adopts spontaneous fermentation infiltration technology, the nutritional labeling in various batching can be made to be able to good fusion, play the effect of Synergistic.Abandon the sun and dry operation, make product not by the pollution of mosquitos and flies, dust, adopt the distinguished and admirable drying of airtight low temperature and UV radiation technology for sterilization, make product safety and sanitation more.
Detailed description of the invention
Rosa roxburghii is the distinctive wild resource of the Yunnan-Guizhou Plateau and Plateau of Western Sichuan, China, based on Guizhou, take second place in Yunnan, also there is distribution western Sichuan Liangshan Mountain Areas, northern Sichuan, in addition, also there is very long breeding history in the Guilin town, Tongnan County in Chongqing, still extensively distributes in mountain area so far, is locally known as " prunus spinosa ".This green resource is not well developed, and is greatly unfrequented to of the unselfish present of the Nature.That studies Rosa roxburghii along with people gos deep into, and the benefit of Rosa roxburghii gets more and more, and therefore Rosa roxburghii food also arises at the historic moment.
A kind of Rosa roxburghii fermentation dried fruit, its formula is by weight percentage:
Fresh Single Roxburgh Rose Fruit 80% ~ 85%, sorbierite 6 ~ 8%, lotus leaf powder 2 ~ 4%, mulberry leaf powder 2 ~ 4%, Wheat Grass Powder 2 ~ 4%, cassia seed powder 2 ~ 4%; Each formula sum is 100%.
Adopt the procedure of processing of above-mentioned formula production Rosa roxburghii fermentation dried fruit as follows:
(1) get the raw materials ready: sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder are weighed by institute's expense, gets ready;
(2) select materials: select fresh one-level Single Roxburgh Rose Fruit to be raw material, remove bad fruit, wormed fruit;
(3) de-ly sting, split, remove seed: the thorn of fresh Single Roxburgh Rose Fruit outer surface is removed, the seed in fruit is also removed simultaneously and be divided into really lobe;
(4) mechanical rinsing: the fresh Single Roxburgh Rose Fruit lobe of segmentation is put into cleaning machine, injects proper amount of clear water and carries out mechanical rinsing 2 ~ 3 times;
(5) drain: clean Single Roxburgh Rose Fruit lobe stainless steel vibration screen remove undesired impurities, drain for subsequent use;
(6) warm sterilization in, to complete: the Single Roxburgh Rose Fruit lobe bar after draining is put into the sterilization in 5 ~ 8 minutes of 80 DEG C of water, completed;
(7) spice: by sterilization, complete after Single Roxburgh Rose Fruit lobe stir and evenly mix with the sorbierite got ready, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder; put into stainless steel cask, make the nutritional labeling of sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed and fragrance penetrate in Rosa roxburghii pulp;
(8) ferment: uniform for loading stainless steel cask spice Single Roxburgh Rose Fruit lobe is built lid, send into fermentation storehouse, make it carry out spontaneous fermentation; Fermentation warehouse temperature is 38 ~ 42 degree, fermentation time 8 ~ 10 days;
(9) balance: ferment after 8 ~ 10 days, pulls out the Single Roxburgh Rose Fruit lobe fermented and carries out balance;
(10) the distinguished and admirable drying of low temperature and ultraviolet sterilization: being placed in the distinguished and admirable dry drying room of the low temperature that uviol lamp is housed by fermentation Single Roxburgh Rose Fruit lobe and being dried to dried fruit water content is 10% ~ 20% can go out to dry; Baking temperature is 55 ~ 65 degree in earlier stage, and the later stage is 45 ~ 55 degree, and baking time is 6 ~ 8 hours, and must ferment Rosa roxburghii dried fruit;
(11) quality inspection: baked finished product carried out after passed examination weigh, pack, put in storage.
Manufacturing enterprise is through repeatedly putting into practice, and when finding to adopt following proportioning, the mouthfeel of fermentation Rosa roxburghii dried fruit is better, that is: fresh Single Roxburgh Rose Fruit 82%, sorbierite 6%, lotus leaf powder 3%, mulberry leaf powder 3%, Wheat Grass Powder 3%, cassia seed powder 3%.
Rosa roxburghii fermentation dried fruit of the present invention has the following advantages:
(1) batching science, comprehensive nutrition: Rosa roxburghii is rich in Vc, Vp, hepatocuprein (being called for short SOD), SOD internationally recognizedly has active material that is anti-ageing, protective effect on cancer risk, also there is antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor disease are prevented and treated, apply very extensive.Especially Vitamin C content is high, is the highest in current fruit, and content 841.58 ~ 3541.13 milligrams in every 100 grams of fresh fruits, has the laudatory title of " king of vitamin C ".Cili Juice also has blocking-up N-nitroso compound and synthesizes in human body and have protective effect on cancer risk, has special efficacy to the lead poisoning for the treatment of human body.
Sorbierite can not raise blood sugar for human body, lipids contents, does not stimulate the secretion of insulin, can be used for producing sugarfree foods, diet food, anti-constipation food, anti-caries tooth food, diabetic product etc.Sorbierite is soluble in water, is insoluble in organic solvent, acidproof, good heat resistance, can bear 200 DEG C of high temperature nondiscolourings, and sorb grain alcohol is not containing aldehyde radical, not easily oxidized, when heating and amino acid, protein etc. not easily there is Maillaid braun reaction.Lotus leaf, mulberry leaf, wheat seeding, cassia seed etc. are the plants of medicine-food two-purpose, and dietary fiber content is higher, have the effects such as heat-clearing, ease constipation, defaecation, diuresis, toxin expelling.
(2) craft science is reasonable: do manufacture craft with traditional Single Roxburgh Rose Fruit and compare, and in our employing, the technology generations of warm sterilization is for the technique of thermophilic digestion, decreases the loss of nutritional labeling; Adopt various plant material mixed culture fermentation technology, various nutritional labeling and fragrance are penetrated in Rosa roxburghii pulp and combines together, make the nutrition of product more comprehensive.The distinguished and admirable drying of airtight low temperature and ultraviolet sterilization technology, make product not by the pollution of mosquitos and flies, dust, make product safety and sanitation more.
(3) low-salt health-care: the absorption of high salt adds people and suffers from hypertension, atherosclerotic probability, and the absorption of less salt is conducive to the healthy of people.
(4) sugar-free, nothing add anticorrisive agent, unassured toner: the rate of having an attack of one's old illness that high sugar food makes the ill frequency of people's diabetes increase, uses sorbierite replacement traditional sucrose, greatly reduces diabetes.Do not add anticorrisive agent, colouring agent makes product ecosystem more.
Claims (2)
1. a Rosa roxburghii fermentation dried fruit, is characterized in that: the formula of this Rosa roxburghii fermentation dried fruit is by weight percentage:
Fresh Single Roxburgh Rose Fruit 80% ~ 85%, sorbierite 6 ~ 8%, lotus leaf powder 2 ~ 4%, mulberry leaf powder 2 ~ 4%, Wheat Grass Powder 2 ~ 4%, cassia seed powder 2 ~ 4%; Each formula sum is 100%;
Adopt the concrete procedure of processing of above-mentioned formula production Rosa roxburghii fermentation dried fruit as follows:
(1) get the raw materials ready: sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder are weighed by institute's expense, gets ready;
(2) select materials: select fresh one-level Single Roxburgh Rose Fruit to be raw material, remove bad fruit, wormed fruit;
(3) de-ly sting, split, remove seed: the thorn of fresh Single Roxburgh Rose Fruit outer surface is removed, the seed in fruit is also removed simultaneously and be divided into really lobe;
(4) mechanical rinsing: the fresh Single Roxburgh Rose Fruit lobe of segmentation is put into cleaning machine, injects proper amount of clear water and carries out mechanical rinsing 2 ~ 3 times;
(5) drain: clean Single Roxburgh Rose Fruit lobe stainless steel vibration screen remove undesired impurities, drain for subsequent use;
(6) warm sterilization in, to complete: the Single Roxburgh Rose Fruit lobe bar after draining is put into the sterilization in 5 ~ 8 minutes of 80 DEG C of water, completed;
(7) spice: by sterilization, complete after Single Roxburgh Rose Fruit lobe stir and evenly mix with the sorbierite got ready, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder; put into stainless steel cask, make the nutritional labeling of sorbierite, lotus leaf powder, mulberry leaf powder, Wheat Grass Powder, cassia seed powder and fragrance penetrate in Rosa roxburghii pulp;
(8) ferment: uniform for loading stainless steel cask spice Single Roxburgh Rose Fruit lobe is built lid, send into fermentation storehouse, make it carry out spontaneous fermentation; Fermentation warehouse temperature is 38 ~ 42 degree, fermentation time 8 ~ 10 days;
(9) balance: ferment after 8 ~ 10 days, pulls out the Single Roxburgh Rose Fruit lobe fermented and carries out balance;
(10) the distinguished and admirable drying of low temperature and ultraviolet sterilization: being placed in the distinguished and admirable dry drying room of the low temperature that uviol lamp is housed by fermentation Single Roxburgh Rose Fruit lobe and being dried to dried fruit water content is 10% ~ 20% can go out to dry; Baking temperature is 55 ~ 65 degree in earlier stage, and the later stage is 45 ~ 55 degree, and baking time is 6 ~ 8 hours, and must ferment Rosa roxburghii dried fruit;
(11) quality inspection: baked finished product carried out after passed examination weigh, pack, put in storage.
2. according to claim 1 Rosa roxburghii fermentation dried fruit, it is characterized in that: the formula of described fermentation Rosa roxburghii dried fruit is by weight percentage: fresh Single Roxburgh Rose Fruit 82%, sorbierite 6%, lotus leaf powder 3%, mulberry leaf powder 3%, Wheat Grass Powder 3%, cassia seed powder 3%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510452322.4A CN104970328A (en) | 2015-07-29 | 2015-07-29 | Rosa roxbunghii fermented dried fruit |
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| CN201510452322.4A CN104970328A (en) | 2015-07-29 | 2015-07-29 | Rosa roxbunghii fermented dried fruit |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647081A (en) * | 2017-11-24 | 2018-02-02 | 贵州山珍宝绿色科技开发有限公司 | A kind of donkey-hide gelatin Rosa roxburghii dried fruit |
| CN107889922A (en) * | 2017-11-24 | 2018-04-10 | 贵州山珍宝绿色科技开发有限公司 | A kind of root of kudzu vine Rosa roxburghii dried fruit |
| CN111903937A (en) * | 2020-09-04 | 2020-11-10 | 贵州省分析测试研究院 | Dried fruit for losing weight and preparation method thereof |
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| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN102657279A (en) * | 2012-05-28 | 2012-09-12 | 贵定县高原食品厂 | Roxburgh rose preserved fruit and manufacturing method thereof |
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN103875865A (en) * | 2012-12-21 | 2014-06-25 | 贵州天刺力食品科技有限责任公司 | Rosa roxburghii preserved fruit and production method thereof |
| CN104000189A (en) * | 2013-12-09 | 2014-08-27 | 胡安然 | Food for curing hypertension |
| CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
| CN104286345A (en) * | 2014-09-30 | 2015-01-21 | 南京林业大学 | Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof |
-
2015
- 2015-07-29 CN CN201510452322.4A patent/CN104970328A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
| CN102657279A (en) * | 2012-05-28 | 2012-09-12 | 贵定县高原食品厂 | Roxburgh rose preserved fruit and manufacturing method thereof |
| CN103875865A (en) * | 2012-12-21 | 2014-06-25 | 贵州天刺力食品科技有限责任公司 | Rosa roxburghii preserved fruit and production method thereof |
| CN104247853A (en) * | 2013-06-27 | 2014-12-31 | 南京乐呵呵庄园农业科技有限公司 | Preserved fruit and production method thereof |
| CN104000189A (en) * | 2013-12-09 | 2014-08-27 | 胡安然 | Food for curing hypertension |
| CN104286345A (en) * | 2014-09-30 | 2015-01-21 | 南京林业大学 | Dried low-sugar high-activity roxburgh rose fruits and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647081A (en) * | 2017-11-24 | 2018-02-02 | 贵州山珍宝绿色科技开发有限公司 | A kind of donkey-hide gelatin Rosa roxburghii dried fruit |
| CN107889922A (en) * | 2017-11-24 | 2018-04-10 | 贵州山珍宝绿色科技开发有限公司 | A kind of root of kudzu vine Rosa roxburghii dried fruit |
| CN111903937A (en) * | 2020-09-04 | 2020-11-10 | 贵州省分析测试研究院 | Dried fruit for losing weight and preparation method thereof |
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