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Loquat fruit jelly

A technology of loquat and jelly, applied in application, food preparation, food science, etc., to improve the elasticity of blood vessels, improve the immune function of the human body, and reduce blood cholesterol and triglycerides

Inactive Publication Date: 2008-03-05
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jelly is a jelly food made from edible gum, sugar and food additives, processed through cooking, blending, canning, sterilization and other processes. In order to enhance the nutrition of jelly, the current market is mainly fruit jelly. It is to add fruit juice or pulp in the production of jelly, such as pineapple, citrus, peach, pear, etc., but along with the improvement of people's living standards, people are more eager to buy jelly with various health functions, but the current market few on

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A loquat jelly contains 0.9% by weight of edible gum, 14% of sucrose, 0.08% of food essence, an appropriate amount of food preservatives, and 50% by weight of loquat extract, and the balance is pure water. The extract contains amygdalin with a concentration of 0.008% by weight; the loquat extract is chopped from 5 kg of loquat kernels, immersed in 75 kg of pure water, soaked for 30 minutes, and then gradually heated until the water temperature is 80 °C , stop heating, gradually cool the water temperature to 60°C, heat preservation and extraction for 5 hours, filter, concentrate the filtrate, measure the content of amygdalin when concentrated, when the weight percentage concentration of amygdalin is 0.008%, stop the concentration to obtain required loquat extract.

[0018] The kernel of loquat in the above-mentioned embodiment 1 can be replaced with the leaf of loquat or the flower of loquat, and it is not done as examples one by one here.

Embodiment 2

[0020] A kind of loquat jelly, containing 1.2% by weight of edible gum, 12% of sucrose, 0.07% of food essence, an appropriate amount of edible preservative, and 80% by weight of loquat extract, and the balance is pure water. The extract contains amygdalin with a concentration of 0.0125% by weight. The loquat extract is crushed from the mixed raw materials of 5 kg of loquat kernels and loquat flowers, immersed in 30 kg of pure water, soaked for 30 minutes, and then gradually heated to After the water temperature is 80°C, stop heating, gradually cool the water temperature to 60°C, heat-preserve and extract for 10 hours, filter, concentrate the filtrate, measure the content of amygdalin during concentration, when the weight percentage concentration of amygdalin is 0.0125% When, stop concentrating, obtain required loquat extract.

[0021] The mixed raw material of the kernel of loquat in the above-mentioned embodiment 2 and the flower of loquat also can be replaced with the kernel...

Embodiment 3

[0023] A kind of loquat jelly, containing 16% by weight of sucrose, 0.1% of edible essence, 0.6% of edible glue, an appropriate amount of edible antiseptic, and 65% by weight of loquat extract, the balance is pure water, and the loquat extract Containing amygdalin with a concentration of 0.01% by weight in the product; the loquat extract is directly immersed in 90 kg of pure water without crushing 5 kg of loquat leaves, first soaked for 30 minutes, and then gradually heated until the water temperature is 80 ° C, stop heating , gradually cool the water temperature to 60°C, heat-preserve and extract for 5 hours, filter, concentrate and filter until the content of amygdalin is 0.01%, and the required loquat extract is obtained.

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PUM

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Abstract

The present invention discloses a loquat fruit jelly. Its composition contains (by wt%) 50-80% of loquat extract, 0.6-1.2% of edible gelatin, 12-16% of edible sugar and 0.07-0.10% of edible essence, and the rest is pure water. In the loquat extract 0.008-0.0125% of amygdalin is contained, said amygdalin has the effects of resolving sputum, relieving cough and resisting senility.

Description

technical field [0001] The invention relates to jelly, in particular to a kind of loquat jelly. Background technique [0002] As a kind of snack food, jelly is also known as jelly. Because of its crystal appearance, bright color, soft taste, sweet and moist, it is deeply loved by consumers, especially women and children. It is a low-calorie and high-fiber food. Healthy Food. Jelly is a jelly food made from edible gum, sugar and food additives, processed through cooking, blending, canning, sterilization and other processes. In order to enhance the nutrition of jelly, the current market is mainly fruit jelly. Add fruit juice or pulp in the production of jelly, such as pineapple, citrus, peach, pear, etc., but along with the improvement of people's living standards, people are more eager to buy jelly with various health functions, but the current market There are very few. [0003] The leaves, flowers and nuts of loquat are not only rich in various nutrients, such as protein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/212A23L1/28A23L21/15A23L33/105
Inventor 周湘池刘必谦刘凌娄永江叶建国张宏洪
Owner NINGBO UNIV
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