Pickled compound fruit-flavored red jujube and manufacture method thereof
A technology of jujube and fruit flavor, which is applied in the fields of fruit and vegetable preservation, food ingredients as odor improvers, and food ingredients as taste improvers. Effect
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Embodiment 1
[0064] A compound fruity jujube side dish, comprising the following components in parts by weight:
[0065] After treatment, 70 parts of red dates, 20 parts of pear pieces, 15 parts of grapefruit peel, 15 parts of papaya strips, 10 parts of fruity pressure-sensitive microcapsules, 5 parts of nutrient particles, 5 parts of composite non-metallic particles, 25 parts of honey, and 10 parts of fruit vinegar , 10 parts of antiseptic microcapsules.
[0066] The preparation steps of jujube after described treatment are as follows:
[0067] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% pectinase mixed solution with an enzyme activity of 50,000 u / g is soaked for 0.5h-1h at 45°C to obtain treated jujubes.
[0068] The preparation steps of described papaya bar are as follows: ...
Embodiment 2
[0105] A compound fruity jujube side dish, comprising the following components in parts by weight:
[0106] After treatment, 80 parts of red dates, 25 parts of pear pieces, 20 parts of grapefruit peel, 20 parts of papaya sticks, 15 parts of fruity pressure-sensitive microcapsules, 8 parts of nutrient particles, 8 parts of composite non-metallic particles, 30 parts of honey, 15 parts of fruit vinegar , 15 parts of antiseptic microcapsules.
[0107] The preparation steps of jujube after described treatment are as follows:
[0108] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% is soaked in a mixed solution of pectinase with an enzyme activity of 50,000 u / g, and soaked for 0.5h-1h at 45°C to obtain treated jujubes;
[0109] The preparation steps of described pear block ...
Embodiment 3
[0152] A compound fruity jujube side dish, comprising the following components in parts by weight:
[0153] After treatment, 70-80 parts of red dates, 20-25 parts of pear pieces, 15-20 parts of grapefruit peels, 15-20 parts of papaya strips, 10-15 parts of fruity pressure-sensitive microcapsules, 5-8 parts of nutritional particles, composite non-metallic 5-8 parts of microparticles, 25-30 parts of honey, 10-15 parts of fruit vinegar, and 10-15 parts of antiseptic microcapsules.
[0154] Preferably, the preparation steps of the treated jujube are as follows:
[0155] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% is soaked in a mixed solution of pectinase with an enzyme activity of 50,000 u / g, and soaked for 0.5h-1h at 45°C to obtain treated jujubes;
[0156] Preferab...
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