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Processing method of crabapple jam

A processing method and Shaguo technology, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve problems that have not been seen, and achieve quality improvement, fine sauce, and eliminate roughness taste effect

Inactive Publication Date: 2017-01-04
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

"Currently, due to its rich nutrients, Shaguo is processed into beverages or food such as wine, fruit vinegar, beverages, etc. However, there are no related products on the market for jam condiments processed from Shaguo as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of shaguo jam, characterized in that, the processing method adopts the following steps:

[0017] A. Raw material pretreatment: select mature sand fruit free of diseases and insect pests, wash and cut into pieces, put the sand fruit pieces into a citric acid solution with a concentration of 8% for color protection treatment for 6 minutes;

[0018] B, beating: pull out the sand fruit block after color protection, filter dry, add 2kg concentration to the 10kg sand fruit block after color protection and be 18% sodium ascorbate solution, carry out beating process, make sand fruit pulp;

[0019] C. Enzyme treatment: add 0.04kg of pectinase and 0.03kg of cellulase to 10kg of Shaguo fruit pulp, mix evenly, control the temperature at 50°C, and the time is 6 hours;

[0020] D, deployment: add 2kg of xylitol, 1kg of fructose, 0.04kg of citric acid, 0.02kg of xanthan gum, 0.02kg of gelatin, and 0.004kg of potassium sorbate into the enzyme-treated 10kg of Shaguo ...

Embodiment 2

[0026] A processing method of shaguo jam, characterized in that, the processing method adopts the following steps:

[0027] A, raw material pretreatment: select ripe, no pests and diseases of Sago, Niugao, Mangosteen, cut into pieces after cleaning, take 8kg of Sago pieces, 1kg of Niugao pieces, and 1kg of Mangosteen pieces and mix evenly to prepare Mix the raw materials, put the mixed raw materials into 10% citric acid solution for color protection treatment for 5 minutes, and make the jam bright in color through the color protection treatment;

[0028] B, beating: pull out the mixed raw material after color protection, filter dry, add 2.2kg concentration to be 16% sodium ascorbate solution in the 10kg mixed raw material after color protection, carry out beating treatment, make sand fruit pulp;

[0029] C. Enzyme treatment: add 0.045kg of pectinase and 0.025kg of cellulase to 10kg of Shaguo pulp, mix evenly, control the temperature at 53°C, and the time is 5 hours;

[0030] ...

Embodiment 3

[0036] A processing method of shaguo jam, characterized in that, the processing method adopts the following steps:

[0037] A. Raw material pretreatment: select mature and pest-free Shaguo, Niuxin persimmon, August melon, pineapple berry, wash and cut into pieces, take 10kg of Shaguo pieces, 2kg of Beefheart persimmon pieces, 1kg of August Mix melon pieces and 1kg pineapple and berry pieces evenly to prepare mixed raw materials, put the mixed raw materials into 12% citric acid solution for color protection treatment for 4 minutes, and make the jam bright in color through color protection treatment;

[0038] B, beating: pull out the mixed raw material after color protection, filter dry, add 2.5kg concentration to be 15% sodium ascorbate solution in the 10kg mixed raw material after color protection, carry out beating treatment, make sand fruit pulp;

[0039] C. Enzyme treatment: add 0.05kg of pectinase and 0.02kg of cellulase to 10kg of Shaguo pulp, mix evenly, control the temp...

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Abstract

The invention discloses a processing method of crabapple jam. Crabapples are taken as main raw materials. The processing method comprises the following steps: crabapple selecting, cleaning, pulping, enzyme treatment, batching, homogenizing, concentrating, canning, sterilizing, storing and the like. The processed crabapple jam is subjected to enzyme treatment through compound enzyme, so that more nutrient substances can be decomposed from the crabapples, the utilization rate and the nutrition value of the crabapple are increased, through repeated homogenizing treatment, rough taste in the jam is eliminated, the quality of the finished crabapple jam is improved, and then the jam is delicious and palatable, is fine and smooth, and is moderate in viscosity. The crabapple jam has effects of relieving cough and asthma, expelling summer-heat and removing blood stasis, and quenching thirst and relieving restlessness and the like.

Description

technical field [0001] The invention relates to a processing method of jam, in particular to a processing method of Shaguo jam. Background technique [0002] Sha Guo, pungent in nature and sweet in taste. According to the measurement: every 100 grams of sand fruit contains 82 grams of water, 0.3 grams of protein, 0.8 grams of fat, 15.1 grams of carbohydrates, 69 kcal of calories, 0.9 grams of crude fiber, 0.2 grams of ash, 45 mg of calcium, 9 mg of phosphorus, and 0.9 mg of iron. mg, carotene 0.05 mg, thiamine 0.02 mg, riboflavin 0.02 mg, niacin 0.2 mg, ascorbic acid 1 mg, potassium 148 mg, sodium 0.9 mg, magnesium 7.3 mg. "Yilin Zhuanyao" records "quench thirst, relieve restlessness, relieve summer heat, and remove blood stasis." At present, due to its rich nutrients, sago is processed into wine, fruit vinegar, beverages and other drinks or food, but sago The fruit is the main raw material, and the processed jam condiment has no related products on the market. Contents ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/314A23V2200/30
Inventor 彭常安方明张永康
Owner 彭常安
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