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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

Active Publication Date: 2015-11-25
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yang Jing et al. disclosed a production process of persimmon sauce (Yang Jing et al. Research on the production process of ultra-high pressure processing soft-packed persimmon jam [J]. Modern Agricultural Science and Technology, 2011 (3), 351-356), in order to remove the astringency of persimmon smell, using ethephon solution soaking and heat preservation treatment, on the one hand, the use of ethephon is not green and safe enough, on the other hand, this treatment method will have the problem of anti-astringency
Patent CN103564285A (a kind of persimmon sauce) discloses a preparation process of persimmon sauce, which uses warm water at 85-90°C to soften hard persimmons to achieve the purpose of removing astringency. On the one hand, there is also the problem of backlash

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a method for manufacturing persimmon jam with dried tangerine or orange peel. The method includes steps of carrying out enzymatic hydrolysis on the dried tangerine or orange peel; carrying out mashing and aging; carrying out jam cooking and concentrating; blending and filling the jam and the like. The method has the advantages that the persimmon jam with the dried tangerine or orange peel has innovated taste, more importantly, persimmons and enzymatic hydrolysis liquid of the dried tangerine and orange peel are mashed, and accordingly astringency of the persimmons can be effectively eliminated after the persimmons and the enzymatic hydrolysis liquid are processed by the aid of aging and cooking technologies; the persimmon jam has rich caramel sweet flavor and tastes comfortable; the dried tangerine or orange peel and the persimmon jam are organically combined with each other, so that heat clearing, phlegm eliminating and cough stopping effects can be improved, and the method has a broad market prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a new method for preparing orange peel persimmon sauce. Background technique [0002] Persimmon is rich in Vc, which has the effects of moistening the lungs and clearing away heat, resolving phlegm and relieving cough. At present, persimmons are mostly used to prepare snacks such as persimmon cakes and candied fruit. In recent years, the development of persimmon vinegar and persimmon wine has also become a research hotspot in persimmon processing. Tangerine peel is the dry and mature pericarp of Rutaceae plant orange and its cultivars. It has the effects of invigorating the spleen and regulating qi, drying dampness and resolving phlegm. [0003] Persimmons contain certain tannins, are easy to soften, perish easily, and are not easy to preserve after deastringency. Jam has the advantages of being convenient to eat and easy to store and is accepted by consumers. Therefor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23V2200/314
Inventor 方莉
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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