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A kind of Taiwan green jujube whole fruit puree and production method thereof

A production method and technology for jujubes, which are applied in the fields of application, food preparation, food science, etc., to achieve the effects of good taste, increased variety, and moderate sour taste.

Inactive Publication Date: 2012-02-08
广州市福邦食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many kinds of products using Taiwan green jujube as raw material, most of which are eaten fresh or processed into fruit juice, candied fruit, green jujube sauce, drunk jujube and other products, but there is no pure fruit puree of Taiwan green jujube at home and abroad. Production and sales of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Weigh 200kg of Taiwan green jujube, remove bad and rotten fruit, and obtain about 200kg of clean Taiwan green jujube fruit.

[0019] (2) Weigh 200kg of process water, add 200g of citric acid, 200g of ascorbic acid and 200g of sodium erythorbate, heat to dissolve, and heat up to 85°C.

[0020] (3) Cut the washed Taiwan green jujube fruit into pieces, add it to the above solution, control the temperature at about 80°C, keep it for 5 minutes, beat and filter to remove the core, cool down to 40°C, add 20g of pectinase and 20g of fiber Suzyme, reacted for 300 minutes, vacuumized (vacuum degree-0.01MPa) and combined with high-speed shearing treatment (rotating speed 3000rpm) to make about 400kg of Taiwan green jujube fruit enzyme reaction liquid.

[0021] (4) Fill the processed Taiwanese jujube whole fruit puree into a 500mL container, about 790-795 bottles can be filled, and the filled and sealed product is sterilized at 90°C for 40 minutes, then cooled, and then Coding...

Embodiment 2

[0023] The sterilization condition in step (4) got 95 ℃ of sterilization 30 minutes, and other is with embodiment 1.

Embodiment 3

[0025] The sterilizing condition in step (4) gets 92 ℃ of sterilization 35 minutes, and other is with embodiment 1.

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PUM

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Abstract

The invention provides a Taiwan jujube pulp and the preparation method thereof. The pulp is prepared from Taiwan jujubes by the steps of processing Taiwan jujubes with enzyme to obtain the corresponding pulp, packaging, sterilizing, etc. to obtain the product. The product has moderate sourness, mellow taste and excellent taste and flavor, and is a new product of the fruit pulp.

Description

technical field [0001] The present invention relates to a kind of puree of whole fruit, more specifically, the present invention relates to puree of whole fruit of Taiwan green jujube. Simultaneously, the present invention also relates to a production method of the Taiwan green jujube whole fruit puree. Background technique [0002] Taiwan green jujube, also known as Taiwan sweet jujube, scientifically named Zizyphus mauritiana, belongs to tropical and subtropical evergreen small tree fruit trees. . Taiwan green jujube has the characteristics of fast growth, early fruiting, thick length, high yield and excellent quality. It is known as a rare fruit in the subtropical zone and has high economic value. Taiwan jujube has been introduced to the mainland in recent years. After three or four years of planting, the plant yield is more than 200kg, the yield per mu is more than 6,000kg, and the high yield period is more than 20 years. Taiwan green jujube can keep fresh for more th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/06A23L1/212A23L2/70A23L19/00
Inventor 林伟锋陈中杨李益梁中坚
Owner 广州市福邦食品科技有限公司
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