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Concentrated type low-sugar loquat jam

A loquat jam, concentrated technology, applied in the field of food processing, can solve the problems of low comprehensive utilization of loquat resources, slow industrialization process, increased processing cost, etc., and achieve large-scale industrial production, improve utilization value and taste. Sweet and soft effect

Active Publication Date: 2014-09-10
福建省新闽商业运营管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the process of processing loquat juice, a large amount of loquat residue is produced, which accounts for about 10% to 15% of the whole fruit, and it is still rich in nutrients such as fiber and pectin. Treating it as waste will not only pollute environment, but also increases the processing cost of the enterprise
At present, although my country's loquat industry has developed rapidly, there are still problems such as monotonous industrial structure, slow industrialization process, and low comprehensive utilization of loquat resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A concentrated low-sugar loquat jam, the specific steps of its preparation method are as follows:,

[0022] 1) Separation of loquat dregs (if refrigerated, to be used after thawing) is carried out with pulp and dregs separation equipment to remove the residual loquat core and core epidermis in the loquat dregs to obtain loquat dregs mud;

[0023] 2) Add 40 parts of water to 80 parts of loquat residue mud, stir evenly, and grind finely through a colloid mill;

[0024] 3) Mix 0.40 parts of pectin, 0.40 parts of xanthan gum and 0.5 parts of white sugar, add hot water at 100°C and stir at high speed for 10 minutes until completely dissolved, and the glue is ready for use;

[0025] 4) Heat and dissolve the remaining 71.5 parts of white sugar with 126 parts of water in a jacketed pot, stir while dissolving until completely dissolved, then heat the sugar solution to a sugar concentration of 65%, and obtain syrup for use;

[0026] 5) Pre-dissolve 0.3 parts of citric acid, 0.1 ...

Embodiment 2

[0034] A concentrated low-sugar loquat jam, the specific steps of its preparation method are as follows:,

[0035] 1) Separation of loquat dregs (if refrigerated, to be used after thawing) is carried out with pulp and dregs separation equipment to remove the residual loquat core and core epidermis in the loquat dregs to obtain loquat dregs mud;

[0036] 2) Add 35 parts of water to 70 parts of loquat dregs, stir evenly, and grind finely through a colloid mill;

[0037] 3) Mix 0.32 parts of pectin, 0.50 parts of xanthan gum and 0.6 parts of white sugar, add 80 ℃ hot water and stir at high speed for 15 minutes until completely dissolved, and the glue is ready for use;

[0038] 4) Heat and dissolve the remaining 71.4 parts of white sugar with 126 parts of water in a jacketed pot, stir while dissolving until completely dissolved, then heat the sugar solution to a sugar concentration of 62% to obtain syrup for use;

[0039] 5) Pre-dissolve 0.3 part of citric acid, 0.1 part of calci...

Embodiment 3

[0047] A concentrated low-sugar loquat jam, the specific steps of its preparation method are as follows:,

[0048] 1) Separation of loquat dregs (if refrigerated, to be used after thawing) is carried out with pulp and dregs separation equipment to remove the residual loquat core and core epidermis in the loquat dregs to obtain loquat dregs mud;

[0049] 2) Add 38 parts of water to 75 parts of loquat dregs, stir evenly, and grind finely through a colloid mill;

[0050] 3) Mix 0.50 parts of pectin, 0.30 parts of xanthan gum, and 0.6 parts of white sugar, add hot water at 90°C and stir at high speed for 12 minutes until completely dissolved, and the glue is ready for use;

[0051] 4) Heat and dissolve the remaining 71.4 parts of white sugar with 126 parts of water in a jacketed pot, stir while dissolving until completely dissolved, then heat the sugar solution to a sugar concentration of 60% to obtain syrup for use;

[0052] 5) Pre-dissolve 0.3 part of citric acid, 0.1 part of c...

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Abstract

The invention discloses concentrated type low-sugar loquat jam. The low-sugar loquat jam is prepared by the following steps: waste fruit residues obtained after the juice of fresh loquats is processed and squeezed are used as raw materials, the kernels and the peels of the loquat residues are removed, and after the loquat residues are milled, the loquat residues, loquat concentrated juice, syrup and vitamins C are mixed and concentrated; calcium lactate, citric acid and glue solution which is formed by mixing pectin, xanthan gum and white sugar are added and concentrated, and finally, sodium hexametaphosphate is added, evenly mixed and concentrated to prepare concentrated jam; the steps of filling, sterilization, cooling and the like are performed to prepare the low-sugar loquat jam. The prepared concentrated type low-sugar loquat jam is excellent in mouth feel and is healthy and nutrient, so that the concentrated type low-sugar loquat jam conforms to the pursuit of low-sugar low-energy healthy food of modern people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a concentrated low-sugar loquat jam. Background technique [0002] Loquat is a plant of the Rosaceae Loquat genus. It is a high-quality fruit native to the subtropical region of my country. It has a cultivation history of more than two thousand years. Because loquat pulp is soft and juicy, sweet and sour, rich in nutrients, and has the effects of relieving cough and moistening lungs, it has been loved by people since ancient times. During the process of processing loquat juice, a large amount of loquat residue is produced, which accounts for about 10% to 15% of the whole fruit, and it is still rich in nutrients such as fiber and pectin. Treating it as waste will not only pollute environment, but also increases the processing cost of the enterprise. At present, although my country's loquat industry has developed rapidly, there are still problems such as monotonous indu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
CPCA23L21/10A23V2002/00A23V2250/708A23V2250/032A23V2250/5086A23V2250/5072
Inventor 郑雅静
Owner 福建省新闽商业运营管理有限公司
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