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Manufacturing method for amur grape jelly powder

A production method and technology of mountain grapes, applied in food preparation, application, food science, etc., to achieve the effects of bright color, high sweetness, improved utilization rate and nutritional value

Inactive Publication Date: 2014-12-10
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the mountain grape products are medium and low-end sweet wines, and the fruit jam powder processed from mountain grapes as the main raw material is convenient to eat and rich in nutrition. There is no related product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment one: a kind of preparation method of mountain grape jam powder adopts the following steps:

[0018] (1) Raw material pretreatment: select mature grapes that are free from diseases and insect pests, wash them and sterilize them in warm water at 80°C for 3 minutes, take them out and filter them to dry;

[0019] (2), beating: beating the sterilized wild grapes to make wild grape pulp;

[0020] (3) Enzyme treatment: add 0.04kg of pectinase and 0.02kg of cellulase to the grape pulp, mix evenly, control the temperature at 40°C for 6 hours, and enzymolyze the pectinase to make Mountain grapes precipitate more nutrients;

[0021] (4), deployment: add 1kg of fructose syrup, 0.04kg of citric acid, and 0.01kg of gelatin to 10kg of enzyme-treated grape pulp and mix evenly to prepare a mixed solution. Add fructose syrup to improve the quality of jam powder taste and quality;

[0022] (5) Homogenization: Homogenize the blended mixture at 50°C and 25Mpa pressure, and hom...

Embodiment 2

[0027] Embodiment two: a kind of preparation method of mountain grape jam powder is characterized in that, adopts the following steps:

[0028] (1) Raw material pretreatment: select ripe and pest-free mountain grapes, seabuckthorn, and okra, wash them and put them in warm water at 83°C for 2.5 minutes to sterilize them, then take them out and filter them to dry;

[0029] (2) Beating: Mix 10kg of sterilized wild grapes, 3kg of seabuckthorn, and 1kg of okra evenly, and then beat them to make raw material pulp;

[0030] (3) Enzyme treatment: Add 0.045kg of pectinase and 0.025kg of cellulase to 10kg of raw fruit pulp, mix well, control the temperature at 42°C for 5 hours, and enzymatically hydrolyze with compound enzymes to make Raw materials precipitate more nutrients;

[0031] (4) Preparation: Add 1.2kg of fructose syrup, 1kg of yellow peach juice, 1kg of pineapple juice, 1kg of mango juice, 0.06kg of citric acid, and 0.015kg of gelatin to 10kg of enzyme-treated raw material pu...

Embodiment 3

[0037] Embodiment three: a kind of preparation method of mountain grape jam powder is characterized in that, adopts the following steps:

[0038] (1) Raw material pretreatment: select ripe grapes, blackberries, and mulberries that are free from diseases and insect pests, wash them and put them in warm water at 85°C for 2 minutes to sterilize them, then take them out and filter them to dry;

[0039] (2) Beating: Mix 10kg of sterilized wild grapes, 2kg of blackberries, and 2kg of mulberries evenly, and then beat them to make raw material pulp;

[0040] (3) Enzyme treatment: Add 0.05kg of pectinase, 0.03kg of cellulase, and 0.01kg of protease to 10kg of raw fruit pulp, mix well, control the temperature at 45°C, and take 4 hours to pass the compound enzyme Enzymatic hydrolysis, so that raw materials can precipitate more nutrients;

[0041] (4), deployment: add 1.5kg of fructose syrup, 1kg of green plum juice, 1kg of papaya juice, 1kg of pear juice, 1kg of yam juice, 0.08kg of cit...

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Abstract

The invention discloses a manufacturing method for amur grape jelly powder, and belongs to the food processing field. The amur grape jelly powder is prepared by using the amur grapes as a main raw material and through the steps of pre-treating raw materials; pulping; carrying out enzyme treatment; blending; homogenizing; drying in vacuum; smashing and filtering. Through compound enzyme treatment, more nutritional substances can be separated out from the amur grapes, and utilization rate and nutritional value of the amur grapes are increased. A product is granular powder, and can be made into granular paste by adding a proper amount of water under stirring. The manufactured amur grape jelly powder is like fresh fruit pulp, and has low moisture content and high sweetness; the jelly has a bright color, a moderate sour and sweet taste, fine and soft mouthfeel, unique fruit fragrance and high nutritional health-care values; and the product has wide market prospects.

Description

[0001] technical field [0002] The invention relates to a preparation method of jam powder, in particular to a preparation method of mountain grape jam powder. Background technique [0003] Vitis vinifera is a perennial vine herb. The plants are small like grapes. It is also called bird grape and wild grape. It tastes sour, slightly sweet and astringent, flat in nature and non-toxic. Mountain grapes contain minerals such as calcium, potassium, phosphorus, iron, protein, and various vitamins B1, B2, B6, C, and P, etc., and also contain a variety of amino acids needed by the human body. Regular consumption of grapes is of great benefit to neurasthenia and excessive fatigue . From the point of view of traditional Chinese medicine, wild grapes have the functions of relaxing tendons and activating blood circulation, appetizing and invigorating spleen, and aiding digestion. It is rich in iron, so it has the effect of nourishing blood. At present, most of the mountain grape prod...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
CPCA23L21/11
Inventor 柴华
Owner 柴华
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