Kumquat lemon wolfberry jam and processing method thereof

A technology of wolfberry jam and processing method, applied in the direction of food science, etc., can solve the problems of kumquat intolerance, short shelf life, perishable deterioration, etc., to prevent kidney stones and cardiovascular arteriosclerosis, easy to eat, prevent bad blood disease effect

Inactive Publication Date: 2016-11-16
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, kumquats are not resistant to storage, and the shelf life at room temperature is short. If mature kumquats cannot be sold in time after picking, they are very easy to rot and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Clean the fresh kumquats, puncture and press the seeds with a puncture seed press, soak in 0.8% salt water for 40 minutes, debitter, remove the seeds, and drain. According to the weight of kumquat after draining: water weight = 1:2, add water, make sauce, and set aside. The lemons are washed, cut, and sauced, and set aside. After cleaning the wolfberry, according to the weight of wolfberry: water weight = 1:1, add water to soak, make sauce, and set aside. Rock sugar: water (weight) = 1:1, fructose: water (weight) = 1:1, add water to dissolve, set aside. Mix 100 parts of kumquat jam prepared above, 5 parts of lemon jam, 8 parts of wolfberry sauce, 60 parts of rock sugar solution, and 3 parts of fructose solution (the parts here refer to parts by mass), grind them finely through a colloid mill, put them in a vacuum and concentrate In the machine, circulate at a vacuum degree of -0.07MPa and a temperature of 60°C for 30 minutes, concentrate to 55% of soluble solids, turn...

Embodiment 2

[0031] Wash the fresh kumquats, puncture and press the seeds with a puncture seed press, soak in 1% salt water for 30 minutes, remove the bitterness, remove the seeds, and drain. After draining, kumquat: water (weight) = 1:2, add water, make sauce, and set aside. The lemons are washed, cut, and sauced, and set aside. After washing the wolfberry, press wolfberry: water (weight) = 1:1, add water to soak, make sauce, and set aside. Rock sugar: water (weight) = 1:1, fructose: water (weight) = 1:1, add water to dissolve, set aside. Mix 100 parts of kumquat jam prepared above, 8 parts of lemon jam, 5 parts of wolfberry sauce, 50 parts of rock sugar solution, and 4 parts of fructose solution (the parts here refer to parts by mass), grind them finely through a colloid mill, put them in a vacuum and concentrate In the machine, cycle at a vacuum degree of -0.06MPa and a temperature of 70°C for 20 minutes, concentrate to 55% of soluble solids, turn off the vacuum pump, break the vacuum...

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Abstract

The invention discloses a kumquat lemon wolfberry jam and a processing method thereof. The kumquat lemon wolfberry jam is prepared from the following raw materials in parts by mass: 100 parts of kumquat jam, 2-8 parts of lemon jam, 3-10 parts of wolfberry jam, 40-80 parts of rock sugar solution, and 3-10 parts of fructose solution. The preparation method is as follows: after kumquat, lemon and wolfberry are pretreated, add water to make sauce, add water to dissolve rock candy sugar, mix and prepare each raw material, grind the colloid finely, concentrate in vacuum, bottle while hot, vacuum seal, sterilize and Inspection and processing. The method of the invention utilizes the compounding effect of food and medicinal materials such as kumquat, lemon, wolfberry, rock sugar, fructose, etc., and the obtained product has good color, delicate taste, good flavor, and is healthy, and has the functions of regulating immunity, lowering blood fat, and preventing heart disease in traditional Chinese medicine. Cerebrovascular disease, nourishing the lungs, relieving cough, beautifying the skin and other effects. The product of the invention meets the market development demand and has a bright industrialization prospect.

Description

technical field [0001] The invention relates to a kumquat jam food, in particular to a kumquat lemon wolfberry jam and a processing method thereof. Background technique [0002] Kumquat, also known as kumquat, kumquat, golden bullet, Luofu, milk orange, etc., is an excellent species of Fcrassifolia Swingle of Rutaceae (Rutaceae) Citrus subfamily (Auran) Kumquat (Fortunellaswingle) It is a common medicinal and edible fruit. Kumquat is widely distributed in the citrus area of ​​my country, with a cultivation area of ​​15 000hm 2 , with an annual output of about 80,000 tons, ranking first in the world. Kumquat is rich in volatile oil, flavonoids, limonin, pectin and other biologically active ingredients. It has various functions such as antibacterial, anti-cancer, immune regulation, lipid-lowering and prevention of cardiovascular and cerebrovascular diseases, so it is deeply loved by people. But at present, except that a small part of kumquat is used for kumquat fruit preser...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/30
CPCA23V2002/00
Inventor 赵玲艳邓放明
Owner HUNAN AGRICULTURAL UNIV
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