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Method for producing blueberry jam by using blueberry fermentation by-product

A technology for blueberry jam and by-products, applied in the field of food processing, can solve the problems of waste of edible resources, reduce economic and social benefits, etc., and achieve the effects of low cost, simple method and retention of beneficial components

Active Publication Date: 2013-10-23
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the various brewing enterprises simply dispose of the by-products of fermentation as waste or feed, which causes a huge waste of edible resources and reduces economic and social benefits.

Method used

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  • Method for producing blueberry jam by using blueberry fermentation by-product
  • Method for producing blueberry jam by using blueberry fermentation by-product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, preparation thickener and blueberry fermentation by-product produce blueberry jam

[0020] 1) Prepare thickener:

[0021] Xanthan gum 1.6g, sodium alginate 2.4g, low-ester pectin with an esterification degree of 25%-35% (purchased from Wuhan Wanrong Technology Development Co., Ltd., CAS No.: 9000-69-5) 1.2g and 0.48 g of β-cyclodextrin was mixed uniformly to obtain 5.68 g of the thickener provided by the present invention.

[0022] 2) Production of blueberry jam:

[0023] Take 200g of blueberry fermented by-products obtained from fermented wine, fully thaw, add 200g of distilled water, 100g of sugar, 2.5g of citric acid and 5.68g of thickener obtained in step 1), mix well, heat to 70°C to concentrate, until soluble solid When the content reaches 65%, the concentration is completed. At this time, the glass rod is used to stir up and fall in flakes. The temperature of the center of the jam reaches 105-106 ° C. It is quickly filled and sealed and sterilized...

Embodiment 2

[0030] Embodiment 2, prepare thickener and blueberry fermentation by-product to produce blueberry jam

[0031] 1) Prepare thickener:

[0032] 1.4 g of xanthan gum, 5.6 g of sodium alginate, and high-ester slow-setting pectin with an esterification degree of 52% to 58% (purchased from Wuhan Wanrong Technology Development Co., Ltd., CAS No.: 9000-69-5) 0.8 g and 1.1 g of β-cyclodextrin were mixed to obtain 8.9 g of the thickener provided by the present invention.

[0033] 2) Production of blueberry jam:

[0034] Take 200g of blueberry fermented by-products obtained from fermented wine, fully thaw, add 500g of distilled water, 90g of granulated sugar, 3g of citric acid and 8.9g of the thickener obtained in step 1), mix well, heat to 100°C for concentration, when the soluble solids When the mass percentage of the jam reaches more than 65%, the concentration is over, and the glass rod is used to stir it up and fall in flakes. The temperature of the center of the jam reaches 105-1...

Embodiment 3

[0036] Embodiment 3, prepare thickener and blueberry fermentation by-product to produce blueberry jam

[0037] 1) Prepare thickener:

[0038] 7g of xanthan gum, 2g of sodium alginate, 0.5g of high-ester slow-setting pectin with an esterification degree of 52% to 58% (purchased from Wuhan Wanrong Technology Development Co., Ltd., CAS No.: 9000-69-5) and 0.5g 0.5 g of β-cyclodextrin was mixed uniformly to obtain 10 g of the thickener provided by the present invention.

[0039] 2) Production of blueberry jam:

[0040] Take 200g of blueberry fermented by-products obtained from fermented wine, fully thaw, add 800g of distilled water, 150g of granulated sugar, 2g of sodium citrate and 10g of the thickener obtained in step 1), mix well, heat to 120°C for concentration, when the soluble solids When the mass percentage of the jam reaches more than 65%, the concentration is over. At this time, the temperature of the center of the jam reaches 105-106 ° C. It is picked up by a glass rod...

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Abstract

The invention discloses a method for producing a blueberry jam by using a blueberry fermentation by-product. The method comprises the following steps: uniformly mixing the fermentation by-product obtained in a blueberry fermentation wine-making process, water, sugar, a thickener, and citric acid or a citrate, and concentrating to obtain the blueberry jam. The thickener consists of xanthan gum, sodium alginate, pectin and beta-cyclodextrin. By fully using the blueberry fermentation by-product, the method for producing blueberry jam by using the blueberry fermentation by-product is developed. The method is simple, low in cost, none in pollution and easy to popularize. The prepared blueberry jam has the bluish violet color of the blueberry fruit in sense, a moderate sour-sweet taste, pure fruity flavor of the blueberry, and no fermentation residual odour; and not only the original taste and flavor of the blueberry are reserved, but also the beneficial components in the blueberry are furthest reserved.

Description

technical field [0001] The technical field of food processing of the present invention relates to a method for producing blueberry jam by utilizing blueberry fermentation by-products. Background technique [0002] With the development of blueberry fermentation to produce alcoholic products, the by-products of blueberry peel dregs (ie blueberry fermentation by-products) produced every year account for about 25% of the total amount of blueberry processing raw materials, of which blueberry peels, seeds and a small amount of fruit stems are the main ones. During the processing of blueberry wine, a variety of bioactive components (such as anthocyanins) and trace elements (such as calcium, phosphorus, iron, zinc, selenium) in the fruit will remain in the by-products of skin dregs. The anthocyanins in the by-products of skin dregs have health functions such as enhancing human immunity, slowing down aging, preventing cardiovascular diseases, and improving vision. At the same time, ...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
Inventor 孟祥红曲宝妹汪东风
Owner OCEAN UNIV OF CHINA
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