Method for manufacturing jujube sauce

A production method and a technology for jujube sauce, which are applied in the field of food processing, can solve problems such as the bitterness and astringency of jujube sauce, and achieve the effect of solving the bitterness and astringency.

Inactive Publication Date: 2010-10-27
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making jujube sauce, which solves the problem of the bitter taste of jujube sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: First, get 0.25 kg of jujube after sorting and cleaning, add 1.25 kg of water, add 0.005 kg of citric acid, and boil for 30 minutes. During the acid boiling process, stir at a speed of 80 revolutions per minute, and then use The vibrating sieve is separated while it is hot, and the separated jujube skin and jujube core are 0.275 kg, add 0.825 kg of water, boil for 10 minutes, stir at a speed of 30 rpm during the cooking process, and use the vibrating sieve to separate while it is hot; Merge the isolated pulp pulp for deployment, add 0.325 kilograms of white granulated sugar, 0.00125 kilograms of citric acid, 0.0075 kilograms of dextrin (dissolve with water of 3 times the weight of dextrin, and then add), 0.005 kilograms of sodium hydroxymethyl cellulose (first Dissolve in water with 8 times the weight of sodium hydroxymethyl cellulose, then add), 0.01 kg of edible gelatin (soak in hot water with 5 times the weight of edible gelatin and dissolve in a water b...

Embodiment 2

[0013] Embodiment 2: At first, get 5 kilograms of jujubes after sorting and cleaning, add 15 kilograms of water, add 0.05 kilogram of citric acid, boil for 20 minutes, in the acid boiling process, stir with the rotating speed of per minute, then utilize The vibrating sieve is separated while it is hot, and the separated jujube skin and jujube core are 7.2 kg, add 28.8 kg of water, boil for 15 minutes, stir at a speed of 20 rpm during the cooking process, and use a vibrating sieve to separate while it is hot; Merge the isolated pulp pulp for deployment, add 7.5 kg of white granulated sugar, 0.1 kg of citric acid, 0.25 kg of dextrin (dissolved with water 3 times the weight of dextrin, and then add), 0.15 kg of sodium hydroxymethyl cellulose (first Dissolve in water with 8 times the weight of hydroxymethyl cellulose sodium, and then add), 0.1 kg of edible gelatin (soak in hot water with 5 times the weight of pectin, dissolve in a water bath, and then add), a small amount of jujube...

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PUM

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Abstract

The invention belongs to the field of food processing, in particular to a method for manufacturing jujube sauce. Jujube has rich nutrition and health-care effect, the bitter taste of a jujube product is mainly from skins, and a lot of bitter substances enter a final product during removing the skins with boiling. The method comprises the following steps of: sorting and cleaning of the jujube, acid digestion, pulping and separation, blending (citric acid, dextrin, white granulated sugar, edible gelatin, carboxymethyl cellulose sodium and jujube essence), concentration, hot filling, sealing, sterilizing, cooling and obtaining the jujube sauce. By removing the skins with acid digestion and adding an embedding substance, the method solves the problem of bitter taste of the jujube product, shortens the boiling time, and improves the retention rate of vitamin c at the same time.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing jujube sauce. Background technique [0002] Jujube is rich in nutrition and health care; according to ancient and modern clinical evidence, jujube has special effects on treating hepatitis, lowering blood pressure, treating sores, nourishing blood, strengthening the brain, preventing cancer, anti-cancer, strengthening the spleen and strengthening the body. However, there are not many products processed with jujube as the main raw material. Jujube drinks and instant jujube powder are greatly affected by the slightly bitter taste of the products. Even the traditional jam product - jujube sauce, because of its peeling Nuclei and bitter taste problems, so far no product sales in the market. [0003] The bitterness and astringency of jujube products mainly come from the skin. During the cooking and peeling process, a large amount of bitter and astring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/015A23L1/212A23L27/60A23L5/20A23L19/00
Inventor 罗仓学
Owner SHAANXI UNIV OF SCI & TECH
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