CN108935888A - 一种栘[木衣]（野山楂）果脯及其加工方法 - Google Patents

一种栘[木衣]（野山楂）果脯及其加工方法 Download PDF

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Publication number
CN108935888A
CN108935888A CN201710381941.8A CN201710381941A CN108935888A CN 108935888 A CN108935888 A CN 108935888A CN 201710381941 A CN201710381941 A CN 201710381941A CN 108935888 A CN108935888 A CN 108935888A
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China
Prior art keywords
fructus crataegi
preserved fruit
raw material
crataegi cuneatae
clothing
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CN201710381941.8A
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余子哈
木丽云
冷应天
胡向忠
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LIJIANG RESEARCH INSTITUTE OF FORESTRY
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LIJIANG RESEARCH INSTITUTE OF FORESTRY
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Priority to CN201710381941.8A priority Critical patent/CN108935888A/zh
Publication of CN108935888A publication Critical patent/CN108935888A/zh
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    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明涉及一种栘[木衣](野山楂)果脯及其加工方法。发明内容包括栘[木衣](野山楂)果脯及其加工方法。加工方法步骤包括：(1)原料清洗；(2)去皮，切分及去果核；(3)浸泡护色及热烫护色：将切分好的原料浸泡在1％的食盐水中护色，并热烫3分钟护色，过滤。(4)糖煮：将原料在浓度为45％的糖液中煮25分钟。(5)烘干：将糖煮后的原料在60℃左右经18小时烘干。即得到所述栘[木衣](野山楂)果脯。本发明的栘[木衣](野山楂)果脯色泽红黄，味道酸甜适口，不添加任何添加剂，属于绿色原生态食品。

Description

一种栘[木衣](野山楂)果脯及其加工方法
技术领域
本发明涉及一种栘[木衣](野山楂)果脯及其加工方法。
背景技术
栘[木衣]属，学名Docynia Dcne.，蔷薇科的一属，本属约有5种，分布亚洲。我国有2种，产于西南各地。栘[木衣](野山楂)产云南东北部、四川西南部。生山坡、溪旁及丛林中，海拔2000-3000米。印度、巴基斯坦、尼泊尔、不丹、缅甸、泰国、越南有分布。常绿或半常绿乔木。冬芽小，卵形，有数枚外露鳞片。单叶，互生，全缘或具齿，幼时微具***，有叶柄与托叶。花2-5朵，丛生，与叶同时开放或先叶开放；花梗短或近于无梗；苞片小，早落；萼筒钟状，外被绒毛，具5裂片；花瓣5，基部有短爪，白色；雄蕊30-50排成两轮；花柱5，基部合生；子房下位，5室，每室具3-10胚珠。梨果近球形，卵形或梨形，直径2-3厘米，具宿存直立萼片。花期3-4月，果期8-9月。栘[木衣](野山楂)在丽江永胜和宁蒗有较多的分布，且单株产量高，栘[木衣](野山楂)被当地人民广泛食用。经检测，栘[木衣](野山楂)总糖为5.50％，总酸为3.70％，维生素C为8.0mg/100g，富含17种氨基酸和矿质元素。因此栘[木衣](野山楂)是一种真正原生态的、具有开发利用价值的植物。栘[木衣](野山楂)的加工食品无疑是目前市面上最受人们欢迎的原生态食品。本发明涉及的栘[木衣](野山楂)果脯加工方法对比目前已有的栘[木衣](野山楂)果脯加工方法，多了热烫护色工艺，使得栘[木衣](野山楂)果脯色泽红黄，而不发黑。
发明内容
发明内容包括栘[木衣](野山楂)果脯及其加工方法。加工方法步骤包括：(1)原料清洗；(2)去皮，切分及去果核；(3)浸泡护色及热烫护色；(4)糖煮；(5)烘干。即得到所述栘[木衣](野山楂)果脯。
具体实施方式
(1)原料清洗；(2)去皮，切分及去果核；(3)浸泡护色及热烫护色：将切分好的原料浸泡在1％的食盐水中护色，并热烫3分钟护色，过滤。(4)糖煮：将原料在浓度为45％的糖液中煮25分钟。(5)烘干：将糖煮后的原料在60℃左右经18小时烘干。即得到所述栘[木衣](野山楂)果脯。

Claims (2)

1.一种栘[木衣](野山楂)果脯，其特征在于果脯主料是用栘[木衣](野山楂)制成。
2.栘[木衣](野山楂)果脯的加工方法，其特征在于原料清洗；去皮，切分及去果核；将切分好的原料浸泡在1％的食盐水中护色，并热烫3分钟护色，过滤；将原料在浓度为45％的糖液中煮25分钟；将糖煮后的原料在60℃左右经18小时烘干；即得到所述栘[木衣](野山楂)果脯。
CN201710381941.8A 2017-05-26 2017-05-26 一种栘[木衣]（野山楂）果脯及其加工方法 Pending CN108935888A (zh)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HU193702B (en) * 1984-09-24 1987-11-30 Gabor Vajda Method for producing preserved fruits and vegetables by dehydration
CN101773183A (zh) * 2009-11-18 2010-07-14 郭建康 一种野生栘*果脯及其制备方法
CN103609815A (zh) * 2013-11-17 2014-03-05 陶峰 一种山楂果脯的制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HU193702B (en) * 1984-09-24 1987-11-30 Gabor Vajda Method for producing preserved fruits and vegetables by dehydration
CN101773183A (zh) * 2009-11-18 2010-07-14 郭建康 一种野生栘*果脯及其制备方法
CN103609815A (zh) * 2013-11-17 2014-03-05 陶峰 一种山楂果脯的制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
林海等: "《园艺产品贮藏与加工》", 31 March 2017, 中国轻工业出版社 *

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