Berchemia floribunda jam and making method thereof

A technology of catechu catechu jam and catechu variegata, applied in food ingredients as antioxidants, functions of food ingredients, food science, etc., can solve the difficulty of fruit juice beverage processing, easy precipitation of fruit juice beverages, and easy browning of color and other problems, to achieve the effect of eliminating rough taste, improving water-soluble nutrients, and reducing production costs

Inactive Publication Date: 2016-07-06
王婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the tea fruit juice drink has the disadvantages of being difficult to store, easy to brown in color, easy to precipitate, and difficult to preserve the flavor of the fruit drink, which increases the difficulty of processing the fruit drink.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] After adding 500L of water to 200kg of Catechua multiflora fruit, mechanically homogenize at a low speed of 600rpm under normal pressure, and the homogenization time is 20min. Then add 20kg of immobilized tannase and 15kg of immobilized pectinase and mix evenly. The temperature is controlled at 28°C, the hydrolysis time is 3h, and the enzymolysis process is stirred at 200rpm / min at a low speed. Three layers of gauze are filtered twice to remove immobilization. Enzyme hydrolyzate I was obtained, and concentrated under reduced pressure to 80L at 55°C to obtain Concentration I. Thaw 100kg of the fruit of Catechua multiflora that has been stored at -8°C for more than 10 hours, add 300L of water, and mechanically homogenize at a low speed of 1000rpm under normal pressure for 20min, then add a small amount of tannin enzyme to make the tannins in the solution The final concentration of the enzyme reached 4U / L, mixed evenly, the temperature was controlled at 18°C, and the hydro...

Embodiment 2

[0034] After adding 400L of water to 200kg of Catechua multiflora fruit, mechanically homogenize at a low speed of 1000rpm under normal pressure, and the homogenization time is 15min. Add 25kg of immobilized tannase and 25kg of immobilized pectinase and mix evenly. The temperature is controlled at 25°C. The hydrolysis time is 4h. During the enzymolysis process, 300rpm / min is stirred at a low speed, and three layers of gauze are filtered twice to remove the immobilized enzyme. The enzymolysis solution I was obtained, and concentrated under reduced pressure to 60 L at 50-65°C to obtain the concentrated solution I. Thaw 200kg of the fruit of Catechua multiflora that has been stored at -10°C for more than 10 hours, add 500L of water, and homogenize at a low speed of 1000rpm under normal pressure for 20 minutes, then add a small amount of tannin enzyme to make the tannins in the solution The final concentration of the enzyme reached 5U / L, mixed evenly, the temperature was controlle...

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PUM

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Abstract

The invention provides berchemia floribunda jam and a making method thereof. An appropriate amount of water is added to mature berchemia floribunda fruits for mechanical homogenation, enzymolysis and seasoning are conducted, and instant sterilized cans are filled with the jam. Through enzymolysis of composite enzymes, more nutrients are separated from raw materials, and through homogenizing, the rough taste in jam powder is eliminated, and the quality of the jam is improved. The jam is simple in process and easy to operate, and the content of water-soluble nutrients of fresh berchemia floribunda fruits in the jam is increased, especially the content of water-soluble pigments. By means of the method, the problem that a beverage is prone to browning in color and luster is effectively prevented, and a certain anti-oxidation effect of the product is ensured. Berchemia floribunda contains a large quantity of anti-oxidation substances, pectin, active pigments and other substances, and therefore a natural red beverage can be formed without adding pigments or other substances to the beverage made through the method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a catechu catechu jam and a preparation method thereof. Background technique [0002] Goucatecha multiflora, also known as ox-nose horn seedling, crepe skin, and eel vine, is a plant of the genus Gocatecha in the family Rhamnaceae, a rattan or erect shrub; young branches are yellow-green, smooth and hairless. Leaves papery, upper leaves smaller, ovate or ovate-elliptic to ovate-lanceolate, 4-9 cm long, 2-5 cm wide, apex acute, lower leaves larger, elliptic to oblong Shaped, up to 11 meters long, up to 6.5 cm wide, blunt or rounded at the top, sparsely short and acuminate, rounded at the base, sparsely heart-shaped, green above, glabrous, chestnut when dry, glabrous, or only along the veins Basal part sparsely pubescent, lateral veins 9-12 on each side, slightly raised on both sides; petiole 1-2 cm long, 5.2 cm thin, glabrous; stipules narrowly lanceolate, per...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15
CPCA23V2002/00A23V2300/28A23V2200/02A23V2200/048
Inventor 王婧
Owner 王婧
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