Method for manufacturing persimmon jam with dried tangerine or orange peel
A technology of persimmon sauce and tangerine peel, applied in the field of food processing, can solve problems such as anti-astringency, destruction of persimmon nutrition, and the use of ethephon is not green enough and safe, so as to achieve a comfortable taste and eliminate astringency
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Embodiment 1
[0016] (1) Enzymolysis of tangerine peel: In terms of mass, mix tangerine peel and deionized water at a ratio of 1:2, heat to 95°C for 30 minutes, beat after cooling down to room temperature, add 0.05% cellulase at 35°C for 5 hours, and inactivate the enzyme. Then filter through a 100-mesh filter screen to obtain the tangerine peel enzymatic solution;
[0017] (2) Beating and aging: take fresh persimmons, wash them, peel and remove the core, add the tangerine peel enzymolysis solution in step (1) for beating, stir at 60°C for 2 hours to obtain tangerine peel persimmon puree; the quality of persimmon and tangerine peel enzymatic solution The ratio is 1:0.2;
[0018] (3) Boil the sauce and concentrate: add white sugar to the original pulp, condense and reflux for 2 hours at 90°C, stop the reflux, and concentrate until the Brix reaches more than 60%; the amount of white sugar added is 5% of the mass of the original puree of tangerine peel persimmon;
[0019] (4) Blending and fil...
Embodiment 2
[0021] (1) Enzymolysis of tangerine peel: in terms of mass, mix tangerine peel and deionized water at a ratio of 1:5, heat to 100°C for 15 minutes, beat after cooling down to room temperature, add 0.1% cellulase at 55°C for 3 hours, and inactivate the enzyme , and then filtered through a 100-mesh filter screen to obtain the tangerine peel enzymatic solution;
[0022] (2) Beating and aging: take fresh persimmons, wash them, peel and remove the core, add the tangerine peel enzymatic solution for beating, stir at 65°C for 1 hour to obtain tangerine peel persimmon puree; the quality of persimmon and tangerine peel enzymatic solution The ratio is 1:1;
[0023] (3) Boil the sauce and concentrate: add white sugar to the original pulp, condense and reflux for 0.5h at 95°C, stop the reflux, and concentrate until the Brix reaches more than 60%; the amount of white sugar added is 10% of the mass of the original pulp of tangerine peel persimmon;
[0024] (4) Blending and filling: Add cit...
Embodiment 3
[0026] (1) Enzymolysis of tangerine peel: In terms of mass, mix tangerine peel and deionized water at a ratio of 1:4, heat to 98°C for 20 minutes, beat the pulp after cooling down to room temperature, add 0.08% cellulase for enzymolysis at 45°C for 1 hour, and extinguish Enzyme, then filter through a 100-mesh strainer to obtain the tangerine peel enzymatic solution;
[0027] (2) Beating and aging: take fresh persimmons, wash them, peel and remove the core, add the tangerine peel enzymatic solution for beating, stir at 65°C for 1.5 hours to obtain the original puree of tangerine peel persimmon; persimmon and tangerine peel enzymatic solution The mass ratio is 1:0.5;
[0028] (3) Boil the sauce and concentrate: add white sugar to the original pulp, condense and reflux for 1 hour at 90°C, stop the reflux, and concentrate until the Brix reaches more than 60%; the amount of white sugar added is 8% of the mass of the original puree of tangerine peel persimmon;
[0029] (4) Blending...
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