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Processing method of medlar nectar

A technology of wolfberry nectar and processing method, which is applied in application, food preparation, food science, etc., can solve the problems of easily destroying the nutrient content of honey, high temperature, and easy crystallization of honey, and achieve a product that is not easy to crystallize, unique in color, and smooth in taste Effect

Inactive Publication Date: 2013-06-12
GANSU JINQI FUYUAN BIOLOGICAL PROD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technical method of honey processing is that the raw honey is pre-filtered, and then heated to nearly 60 degrees for concentration. The honey processed by this method is easy to crystallize, and the temperature is high, which easily destroys the nutrients in the honey.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The processing method of wolfberry nectar is characterized in that comprising the steps:

[0015] (1) Coarse filtration: heat the pure raw wolfberry nectar at a temperature of 40-45°C for 8-10 hours, then filter and remove impurities through an 80-140 mesh filter to obtain crude wolfberry nectar;

[0016] (2) Fine filtration: continue heating the crude wolfberry nectar, the temperature is controlled at 40-45° C. for 8-10 hours, and then filtered through a 180-240 mesh filter to obtain refined wolfberry nectar;

[0017] (3) Sterilization: Instantly sterilize the refined wolfberry nectar and control the temperature at 80-85°C to obtain the finished wolfberry nectar;

[0018] (4) Storage and storage: put the finished wolfberry nectar into a sealed container and store it.

[0019] The specific method for the instant sterilization is: put the refined wolfberry nectar into a special pipeline, and the pipeline is passed into a water tank filled with hot water, the water tempe...

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PUM

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Abstract

The invention relates to a processing method of medlar nectar. The processing method comprises the following steps of: (1) coarse filtering: heating the pure raw medlar nectar at the temperature being 40 to 45 DEG C for 8 to 10 hours, and then, filtering the medlar nectar through a filter of 80 to 140 meshes for removing impurities; (2), fine filtering: continuously heating the coarse medlar nectar, controlling the temperature being 40 to 45 DEG C and the time being 8 to 10 hours, and then, filtering the medlar nectar through a filter of 180 to 240 meshes; (3) sterilization: carrying out instant sterilization on the fine medlar nectar and controlling the temperature being 80 to 85 DEG C to obtain finished products of medlar nectar; and (4) storage and warehouse entering. The medlar nectarprocessed by the method has unique milk white color, uniform and fine particles, fine and smooth mouth feeling, fragrant taste and good quality. The processing temperature is lower, so that the nutrition ingredients in the medlar nectar cannot be easily damaged, further, the fructose and glucose content is higher, and the crystallization cannot easily occur.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of wolfberry nectar. Background technique [0002] Lycium barbarum nectar is a kind of honey, which is brewed by bees collecting wolfberry flowers. This product not only has the traditional nutritional and health value of honey, but also because it is the essence of wolfberry, it has the effects of nourishing the kidney and essence, nourishing the liver and improving eyesight, moistening the lung and relieving cough. , anemia, chronic hepatitis, toxic or metabolic liver disease, and liver dysfunction caused by the biliary system. Currently, wolfberry nectar is rare on the market. The prior art method of honey processing is that the raw honey is pre-filtered, and then heated to nearly 60 degrees for concentration. The honey processed by this method is easy to crystallize, and the temperature is higher, which easily destroys the nutrients in the hone...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/08A23L21/25
Inventor 张述珍乔进祯
Owner GANSU JINQI FUYUAN BIOLOGICAL PROD DEV