Red raspberry jam production process capable of increasing ellagic acid content

A production process, the technology of berry jam, applied in the field of red raspberry jam production process, can solve the problems of short extraction time and energy saving efficiency, and achieve the effects of ensuring natural quality, increasing ellagic acid content, and clear coding content

Inactive Publication Date: 2014-05-07
陈其钢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] With the development of science and technology, microwave-assisted extraction has been widely used in the field of food. Microwave-assisted extraction is a functional extension of microwave heating technology, which has short extraction time and high energy-saving efficiency. The production of red raspberry jam has not been reported yet

Method used

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Experimental program
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Embodiment Construction

[0017] The present invention is further described below in conjunction with embodiment.

[0018] Red raspberry frozen fruit is thawed (normal temperature 5h-7h) or fresh fruit is washed, crushed (aperture 7mm-10mm), added extractant (raspberry pulp: water = 1:7-12), microwave extraction (temperature 70°C-80 ℃, time 1h-2h), deployment (raspberry juice: white sugar: citric acid = 4-6:4-5:0.1-1), concentration, filling, sealing, sterilization, cooling to make it rich in ellagic acid red raspberry jam. The specific production process is as follows:

[0019] Red raspberry frozen fruit and fresh fruit pretreatment: Red raspberry frozen fruit is thawed at room temperature for 6 hours, and the fresh fruit is washed with water to remove impurities;

[0020] Crushing and beating: Use a meat grinder to crush the thawed raw fruit (aperture 8mm) to make raw sauce;

[0021] Microwave extraction: Raspberry pulp and extractant water were extracted in microwave equipment at a ratio of 1:11 ...

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Abstract

The invention relates to a red raspberry jam production process capable of increasing the ellagic acid content. According to the technical scheme, the production process comprises the following steps: unfreezing frozen red raspberries (at normal temperature for 5-7 hours) or washing fresh red raspberries, breaking (until the pore diameter is 7mm to 10mm), adding an extractant (according to the ratio of raspberry puree to water of 1 to (7-12)), performing microwave extraction (at the temperature of 70-80 DEG for 1-2 hours), blending according to the ratio of raspberry liquid to white granulated sugar to citric acid being (4-6) to (4-5) to (0.1-1), concentrating, filling, sealing, sterilizing, and cooling to prepare the red raspberry jam with rich ellagic acid. According to the production process, the ellagic acid content in the red raspberry jam can be increased to improve the health-care effect, and the original flavor, color and quality of the red raspberry jam can be kept.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a production process of red raspberry jam with enhanced ellagic acid content. Background technique [0002] Raspberry (Rubus ideas L) belongs to the semi-shrub plant of the Rosaceae (Rosaceae) genus Rubus (Rubus), and belongs to the small berry fruit tree in the classification of pomology. Also known as tray, Malin, European raspberry, the name of Chinese medicine is raspberry, which is not only a commonly used medicinal plant, but also a third-generation emerging fruit tree. Raspberry berries are rich in nutrients such as amino acids, vitamins, sugars, organic acids, and mineral elements. They also contain flavonoids, ellagic acid, anthocyanins, salicylic acid, and SOD. Absorption and digestion of nutrients, improvement of metabolism, and enhancement of disease resistance. [0003] Ellagic acid is a natural polyphenol component widely present in various soft fruits, n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/01A23L1/29A23L27/60A23L5/10A23L33/00
CPCA23L5/34A23L21/15A23V2002/00A23V2250/21A23V2250/628A23V2250/032
Inventor 不公告发明人
Owner 陈其钢
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