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Multi-nutrient compound wolfberry jam and preparation method thereof

A wolfberry jam and compound technology, applied in the direction of food science, etc., can solve the problems of difficult absorption and single nutrition, and achieve the effect of not easy to lose, easy to carry, rich taste and flavor

Inactive Publication Date: 2019-12-03
宁夏菊花台枸杞生物科技有限公司
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  • Claims
  • Application Information

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Problems solved by technology

[0003] The application provides a multi-nutritional compound wolfberry jam and its preparation method, which solves the problem of single nutrition and difficult absorption in wolfberry jam in the prior art

Method used

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  • Multi-nutrient compound wolfberry jam and preparation method thereof

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Embodiment Construction

[0019] In order to enable those skilled in the art to better understand the technical solutions in the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings.

[0020] see figure 1

[0021] As can be seen from the above technical scheme, a kind of preparation method of multi-nutritional compound type wolfberry jam comprises the steps:

[0022] S1: Take fresh goji berries, wash the magazines on the surface of goji berries, put them into a crusher for crushing and beating, and then sieve the filter residue and filtrate through 16-20 mesh sub-sampling; choose good appearance color, full granules, and contain more pigments Lycium barbarum, remove fruit stalks and wolfberry seeds, wash enough to put into a crusher, and use a 16-20 mesh sieve to sieve when sieving.

[0023] S2: Preserve the filtrate, add compound enzyme to the filter residue, the weight ...

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Abstract

The invention discloses multi-nutrient compound wolfberry jam and a preparation method thereof. According to the invention, wolfberry is crushed, pulped and filtered to separate out filter residues and a filtrate, xanthophyll in wolfberry can be released to be absorbed conveniently after the filter residues are fermented, nutritional ingredients of wolfberry are not prone to loss, then the filterresidues and the filtrate are mixed at a rotating speed of 0-3000 rpm of a high-shear emulsifying machine, and wolfberry pulp, chrysanthemum water and lemon green juice are prepared. The wolfberry isused as supplement, internal heat is easily caused by excessive consumption, the added chrysanthemum water and lemon green juice not only have the effects of clearing heat and reducing internal heat,but also can effectively enrich the taste, are not greasy in sweetness when being eaten, and increase the nutritional value and color of the wolfberry jam through the red grape pulp and the plum-leafcrab granules, the flavor and taste of the wolfberry jam are effectively enriched when the plum-leaf crab granules are chewed. The wolfberry jam disclosed by the invention is diversified in eating andcan be directly eaten by being clamped in steamed buns, so that the original nutritional value of wolfberry is maintained, and various nutrients are added.

Description

technical field [0001] The application relates to wolfberry jam, in particular to a multi-nutritional compound wolfberry jam and a preparation method thereof. Background technique [0002] Lycium barbarum puree is obtained through aseptic pressing process, which has the effects of nourishing yin and tonifying kidney, clearing liver and improving eyesight. It is often used for asthenia and essence deficiency, soreness of the waist and knees, dizziness and tinnitus, internal heat and thirst, blood deficiency and chlorosis, and blurred vision. Modern studies have shown that it has the effects of lowering blood sugar, lowering blood pressure, nourishing the kidney, protecting the liver, anti-fatty liver, anti-fatigue, anti-tumor, delaying aging and enhancing immunity. But the taste of wolfberry puree is not delicious when eaten, and the nutrition is relatively simple, and the absorption effect after eating is not particularly obvious. So need to find a kind of multi-nutritiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L21/10A23L33/00A23L33/105
CPCA23L21/12A23L21/15A23L21/11A23L33/00A23L33/105A23V2002/00
Inventor 刘国民谢占军
Owner 宁夏菊花台枸杞生物科技有限公司
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