CN104336279A - Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof - Google Patents
Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof Download PDFInfo
- Publication number
- CN104336279A CN104336279A CN201310329052.9A CN201310329052A CN104336279A CN 104336279 A CN104336279 A CN 104336279A CN 201310329052 A CN201310329052 A CN 201310329052A CN 104336279 A CN104336279 A CN 104336279A
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- Prior art keywords
- tendril
- leaved fritillary
- cumquat
- fritillary bulb
- preparation
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- 244000175448 Citrus madurensis Species 0.000 title claims abstract description 46
- 241000935235 Fritillaria meleagris Species 0.000 title claims abstract description 36
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims description 20
- 239000008274 jelly Substances 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000010612 desalination reaction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 229940037003 alum Drugs 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000021310 complex sugar Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 208000034189 Sclerosis Diseases 0.000 claims 1
- 206010011224 Cough Diseases 0.000 abstract description 9
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 9
- 208000026435 phlegm Diseases 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 208000006673 asthma Diseases 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 206010036790 Productive cough Diseases 0.000 description 3
- 208000024794 sputum Diseases 0.000 description 3
- 210000003802 sputum Anatomy 0.000 description 3
- 241001672694 Citrus reticulata Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241001644290 Fritillaria unibracteata Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000009084 cardiovascular function Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the field of food processing, particularly to a preserved fruit containing tendril-leaved fritillary bulbs and cumquats and a preparation method thereof. The preserved fruit containing the tendril-leaved fritillary bulbs and the cumquats, of which the water content is 15-18%, is prepared through a series of preparing working procedures of mixing the cumquats and the tendril-leaved fritillary bulbs, and preserving, rinsing, desalinizing, cooking and drying the cumquats and the tendril-leaved fritillary bulbs which are mixed. The preserved fruit synthesizes the effects of the tendril-leaved fritillary bulbs and the cumquats and has the efficacies of moistening lung for arresting cough, dissipating phlegm to relieve asthma, clearing heat and eliminating phlegm, and the practical value of the cumquats is increased.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of tendril-leaved fritillary bulb cumquat fruit jelly and preparation method thereof.
Background technology
The cool goods of Radix Glycyrrhizae that fruit jelly is is primary raw material with various fresh fruit, through pickling, rinsing, boiling, adds or does not add food additives and other auxiliary materials, and manages through shining dryings such as (bakings) dry state or half dry state goods that process outward.
Tendril-leaved fritillary bulb is the dry bulb of liliaceous plant Bulbus Fritillariae Cirrhosae, Fritillaria unibracteata, the Gansu bulb of fritillary, Bulbus Fritillariae cirrhosae.Tendril-leaved fritillary bulb moistens the lung and relieve the cough effect of resolving sputum and relieving asthma, clearing heat and eliminating phlegm, for heat symptom-complex cough, as cough due to wind-heat evil, cough caused by dryness-heat, lung-fire cough.Tendril-leaved fritillary bulb has antitussive effect, phlegm-dispelling functions, has hypotensive effect, has certain antibacterial action.
Cumquat, has another name called golden mandarin orange, and belonging to Rutaceae, is famous fruit effect plant.Particularly in Guangdong and Hongkong, a lot of citizen buy in the Spring Festival for figure is lucky.Within 1986, detect according to Huangyan, Zhejiang oranges and tangerines research institute, Vitamin C content in cumquat pericarp is up to 70mg/g, and full fruit content 43mg/g, almost can with Kiwi berry than beautiful, in addition still have the trace elements such as abundant carrotene, protein, lipid, inorganic salts, zinc and iron, nutritive value is higher.Cumquat is not only attractive in appearance, and its fruit contains the composition such as abundant vitamin C, cumquat glucoside, to safeguarding cardiovascular function, prevents the disease such as vascular sclerosis, hypertension from having certain effect.As food therapeutic health, cumquat preserved fruit can whet the appetite, and drink cumquat juice can promote the production of body fluid to quench thirst, and adds radish Juice, pear juice drink-service can control cough.The sweet temperature of the cumquat property of medicine, can regulate the flow of vital energy Xie Yu, reduces phlegm.
Tendril-leaved fritillary bulb and cumquat all have antibechic, phlegm-dispelling functions, but cumquat is often used as ornamental plant in south, waste the nutritive value that it is abundant.
Summary of the invention
The object of the present invention is to provide a kind of tendril-leaved fritillary bulb cumquat fruit jelly, the health-care effect that this fruit jelly has antibechic, eliminates the phlegm.
Another object of the present invention is the preparation method providing a kind of tendril-leaved fritillary bulb cumquat fruit jelly.
Order of the present invention is realized by following case:
The preparation method of tendril-leaved fritillary bulb cumquat fruit jelly of the present invention is as follows:
(1) select materials, cleaning, selects tendril-leaved fritillary bulb and cumquat, cleans up, and cumquat is removed the peel, and removes seed.
(2) tendril-leaved fritillary bulb is put into bruisher together with cumquat, smash to pieces, mix, the white wine adding 54 degree is halfway a little.
(3) pickle, above-mentioned obtained raw material is entered pickling pool and mix with salt and pickle.
(4) rinsing, after washing away the excessive salt in raw material surface, hardens with alum solution.
(5) desalination: the raw material through overcure is soaked desalination 20h in circulating water.
(6) boiling.
(7) complex sugar system: soak in sugar juice.
(8) dry: baking, when being 15 ~ 18% to water content, taking out and can obtain described fruit jelly of the present invention.
(9) be up to the standards, packaging warehouse-in.
Preferably, the curing condition described in step 3 is the salt adding parts by weight of raw materials 40 ~ 60%, pickles 25 ~ 30 days.
Preferably, the concentration of the alum solution described in step 4 is 0.5wt%.
Preferably, the boiling described in step 6 is boiling 20 ~ 30 minutes at 50 ~ 70 DEG C of temperature.
Preferably, the soaking conditions described in step 7 is soak 2 days in the solution that sugared concentration is greater than 20%.
Preferably, described in step 8 bake out temperature be 65 DEG C.
Therefore the technical scheme of the application embodiment of the present invention, has following beneficial effect: tendril-leaved fritillary bulb cumquat fruit jelly of the present invention, combines the effect of tendril-leaved fritillary bulb and cumquat, have the resolving sputum and relieving asthma that moistens the lung and relieve the cough, the health-care efficacy of clearing heat and eliminating phlegm, improve the practical value of cumquat.
Detailed description of the invention
Describe the present invention in detail below in conjunction with specific embodiment, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.
A kind of preparation method of tendril-leaved fritillary bulb cumquat fruit jelly is as follows:
(1) select materials, cleaning, selects tendril-leaved fritillary bulb 8Kg and cumquat 20Kg, cleans up, and cumquat is removed the peel, and removes seed.
(2) tendril-leaved fritillary bulb is put into bruisher together with cumquat, smash to pieces, mix, midway adds the white wine 0.6Kg of 54 degree.
(3) pickle, above-mentioned obtained raw material is put into pickling pool, adds the salt of parts by weight of raw materials 40 ~ 60%, pickle 25 ~ 30 days.
(4) rinsing, after washing away the excessive salt in raw material surface, hardens with the alum solution of 0.5%.
(5) desalination: the raw material through overcure is soaked desalination 20h in circulating water.
(6) boiling: boiling 20 ~ 30 minutes at 50 ~ 70 DEG C of temperature.
(7) complex sugar system: soak 2 days in the sugar juice being greater than 20% in sugared concentration.
(8) dry: under 60 DEG C of baking temperatures, every 3 hours stirrings once, when being 15 ~ 18% to water content, taking-up can obtain tendril-leaved fritillary bulb cumquat fruit jelly of the present invention.
(9) be up to the standards, packaging warehouse-in.
The tendril-leaved fritillary bulb cumquat fruit jelly prepared by this method, has comprehensively been closed the effect of tendril-leaved fritillary bulb and cumquat, has had the resolving sputum and relieving asthma that moistens the lung and relieve the cough, the health-care efficacy of clearing heat and eliminating phlegm, improve the practical value of cumquat.
Above the technical scheme that the embodiment of the present invention provides is described in detail, apply specific case herein to set forth the principle of the embodiment of the present invention and embodiment, the explanation of above embodiment is only applicable to the principle helping to understand the embodiment of the present invention; Meanwhile, for one of ordinary skill in the art, according to the embodiment of the present invention, detailed description of the invention and range of application all will change, and in sum, this description should not be construed as limitation of the present invention.
Claims (7)
1. a preparation method for tendril-leaved fritillary bulb cumquat fruit jelly, is characterized in that, comprises the following steps:
(1) select materials, cleaning, selects tendril-leaved fritillary bulb and cumquat, cleans up, and cumquat is removed the peel, and removes seed.
(2) tendril-leaved fritillary bulb is put into bruisher together with cumquat, smash to pieces, mix, the white wine adding 54 degree is halfway a little.
(3) pickle: above-mentioned obtained raw material is put into pickling pool and mix with salt and pickle.
(4) rinsing, sclerosis: after washing away the excessive salt in raw material surface, harden with alum solution.
(5) desalination: the raw material through overcure is soaked desalination 20h in circulating water.
(6) boiling.
(7) complex sugar system: soak a period of time in sugar juice.
(8) dry: when to be baked to water content be 15 ~ 18%, take out.
(9) be up to the standards, packaging warehouse-in.
2. the preparation method of tendril-leaved fritillary bulb cumquat fruit jelly according to claim 1, is characterized in that: the curing condition described in step 3 is the salt adding parts by weight of raw materials 40 ~ 60%, pickles 25 ~ 30 days.
3. the preparation method of tendril-leaved fritillary bulb cumquat fruit jelly according to claim 1, is characterized in that: the concentration of the alum solution described in step 4 is 0.5wt%.
4. the preparation method of tendril-leaved fritillary bulb cumquat fruit jelly according to claim 1, is characterized in that: the boiling described in step 6 is boiling 20 ~ 30 minutes at 50 ~ 70 DEG C of temperature.
5. the preparation method of tendril-leaved fritillary bulb cumquat fruit jelly according to claim 1, is characterized in that: the soaking conditions described in step 7 is soak 2 days in the solution that sugared concentration is greater than 20%.
6. the preparation method of tendril-leaved fritillary bulb cumquat fruit jelly according to claim 1, is characterized in that: described in step 8 bake out temperature be 65 DEG C.
7. a tendril-leaved fritillary bulb cumquat fruit jelly, is characterized in that: described tendril-leaved fritillary bulb cumquat fruit jelly is obtained by the preparation method described in any one of claim 1 ~ 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310329052.9A CN104336279A (en) | 2013-07-31 | 2013-07-31 | Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310329052.9A CN104336279A (en) | 2013-07-31 | 2013-07-31 | Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104336279A true CN104336279A (en) | 2015-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310329052.9A Pending CN104336279A (en) | 2013-07-31 | 2013-07-31 | Preserved fruit containing tendril-leaved fritillary bulbs and cumquats and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265738A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Production method of preserved kumquats processed with honey |
| CN107494875A (en) * | 2017-08-29 | 2017-12-22 | 杨宇 | A kind of tendril-leaved fritillary bulb cumquat fruit jelly and preparation method thereof |
| CN107691750A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of jujube preserved fruit |
| CN111657457A (en) * | 2020-06-24 | 2020-09-15 | 广东佳业食品有限公司 | Preparation method of preserved green plum with original fruit flavor retained highly |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254010A (en) * | 2008-04-09 | 2008-09-03 | 黎秋萍 | Palatability citrus reticulata blanco and processing method of preserved plum drink |
| CN101530150A (en) * | 2009-04-14 | 2009-09-16 | 潮州市佳业食品有限公司 | Preparation method of Cantonese preserved fruit |
-
2013
- 2013-07-31 CN CN201310329052.9A patent/CN104336279A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254010A (en) * | 2008-04-09 | 2008-09-03 | 黎秋萍 | Palatability citrus reticulata blanco and processing method of preserved plum drink |
| CN101530150A (en) * | 2009-04-14 | 2009-09-16 | 潮州市佳业食品有限公司 | Preparation method of Cantonese preserved fruit |
Non-Patent Citations (2)
| Title |
|---|
| 刘家宝等: "《食品加工技术、工艺和配方大全续集4（下）》", 31 August 1998, 科学技术文献出版社 * |
| 唐士元主编: "《草本医生》", 30 April 2005, 广州出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265738A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Production method of preserved kumquats processed with honey |
| CN107494875A (en) * | 2017-08-29 | 2017-12-22 | 杨宇 | A kind of tendril-leaved fritillary bulb cumquat fruit jelly and preparation method thereof |
| CN107691750A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of jujube preserved fruit |
| CN111657457A (en) * | 2020-06-24 | 2020-09-15 | 广东佳业食品有限公司 | Preparation method of preserved green plum with original fruit flavor retained highly |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150211 |