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Processing method of cape gooseberry and jabuticaba fruit decoction pieces

A processing method and technology of lantern fruit, which are applied in the processing field of lantern jiabao double fruit decoction pieces, can solve the problems of waste lantern fruit and jiabao fruit, low processing and utilization efficiency, and few product types, and achieve the improvement of nutrients and utilization. rate, avoid churn

Inactive Publication Date: 2016-10-26
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of processing method of double-fruit decoction pieces of lantern and Jiabao, which not only improves the quality of lantern fruit and Jiabao, but also aims at the problems that the existing lantern fruit and Jiabao fruit are seriously discarded, the processing and utilization efficiency is low, and the related products are less. The nutritional value and economic value of treasure fruit also enrich the product types of lantern fruit and Jiabao fruit, and reduce the waste of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing Lantern Jiabao double-fruit decoction pieces, characterized in that the processing method adopts the following steps:

[0019] a. Pre-processing of raw materials: Picking fresh cape fruit and garbo fruit, after cleaning, take 7kg cape gooseberry and 3kg garbo fruit and mix evenly to prepare mixed raw material, add 6kg to the mixed raw material at a concentration of 9 % malic acid solution is pulped to obtain raw material slurry;

[0020] b. Enzymatic hydrolysis: add 0.006 kg of pectinase and 0.004 kg of cellulase to 10 kg of raw material slurry, the temperature is controlled at 48°C, and the time is controlled for 3 hours. The bacteria machine is sterilized, the feeding temperature is 120 °C, and the discharging temperature is 45 °C;

[0021] c. Homogenization: Homogenize the raw material slurry after enzymatic hydrolysis at a temperature of 70°C, adopt secondary homogenization, the primary homogenization pressure is 45Mpa, and the secondary hom...

Embodiment 2

[0028] A method for processing Lantern Jiabao double-fruit decoction pieces, characterized in that the processing method adopts the following steps:

[0029] a. Pre-processing of raw materials: Pick fresh cape fruit and garbo fruit, wash them clean, take 4kg cape gooseberry, 3kg garbo fruit, 2kg raspberry, 1kg mulberry, 1kg pyracantha, 1kg gooseberry and mix them evenly , to prepare mixed raw materials, add 4kg of citric acid solution with a concentration of 18% to the mixed raw materials for beating to obtain raw material slurry;

[0030] b. Enzymatic hydrolysis: add 0.04 kg of pectinase and 0.02 kg of cellulase to 10 kg of raw material slurry, the temperature is controlled at 42°C, and the time is controlled for 5 hours. The bacteria machine is sterilized, the feeding temperature is 136 °C, and the discharging temperature is 54 °C;

[0031] c. Homogenization: Homogenize the raw material slurry after enzymolysis, the temperature is 75 ℃, and the secondary homogenization is a...

Embodiment 3

[0038] A method for processing Lantern Jiabao double-fruit decoction pieces, characterized in that the processing method adopts the following steps:

[0039] a. Pre-processing of raw materials: pick fresh lantern fruit and garbo fruit, and after cleaning, take 60-75 parts by weight of lantern fruit and 25-40 parts by weight of garbo fruit and mix evenly to obtain mixed raw materials. Adding 60-70% of its weight to the raw material is 8-10% malic acid solution for beating to obtain raw material slurry;

[0040] b. Enzymatic hydrolysis: add 0.04-0.06% pectinase and 0.03-0.05% cellulase by weight to the raw material slurry, the temperature is controlled at 45-50 °C, and the time is controlled for 2-3 hours. After the enzymatic hydrolysis is completed, the enzymatic hydrolysis The final raw material slurry is sterilized by an ultra-high temperature sterilizer, the feeding temperature is 120-130 °C, and the discharging temperature is 35-45 °C;

[0041] c. Homogenization: Homogeniz...

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Abstract

The invention relates to a processing method for decoction pieces of Lantern Jiabao double fruit. The Lantern Jiabao double fruit decoction piece is made of lantern fruit and Jiabao fruit as main raw materials, and is subjected to raw material pretreatment, enzymolysis, homogenization, air-flow drying, Blending, humidification and softening, drying, packaging and other steps are processed. In this method, the lantern fruit and Jiabao fruit are directly beaten to avoid the loss of raw material nutrients, and the raw material slurry is treated with compound enzymes, so that the raw material nutrients can be fully separated, and the utilization rate of raw materials is improved. The selenium-enriched aqueous solution humidifies the mixed powder to further increase the nutrients of the finished decoction pieces, so that the decoction pieces can clear away heat and detoxify, diuretic and dehumidify, beautify the skin, reduce inflammation and swelling, clear fire and moisten the lungs, etc.

Description

technical field [0001] The invention relates to a processing method of a decoction piece, in particular to a processing method of a lantern Jiabao double fruit decoction piece. Background technique [0002] It is a perennial shrub of the family Gooseberry, which is a perennial shrub of the family Gooseberry, and is a species of Saxifragae that grows in weed forests or mixed coniferous and broad-leaved forests in Northeast China, North China, Shanxi, Shaanxi and other places in my country. It is a deciduous shrub, and it is rich in nutrients and can be used as medicine. It adopts the method of decoction and internal inhalation, which has the functions of clearing heat and detoxification, diuresis and dampness, anti-inflammatory and detumescence, clearing fire and moistening the lungs. [0003] Garbo fruit is an evergreen shrub of the family Myrtaceae. The flesh of mature Garbo fruit is transparent, soft and juicy, with a special flavor and fragrant smell. The average sweetness...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/395A23L2/84A23L2/52A23L33/16
CPCA23L2/395A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2200/318A23V2200/314A23V2250/5086A23V2250/5114A23V2250/6422A23V2300/10A23V2300/26A23V2250/5066A23V2250/5432A23V2250/616A23V2250/5036
Inventor 张俊辉吴平华沙永平
Owner 张俊辉
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