Preparation method of pyracantha fortuneana fruit sauce

A production method and technology of Pyracantha jam, applied in food preparation, functions of food ingredients, food science, etc., can solve problems such as the loss of Pyracantha nutritious substances, achieve delicate sauce, improve human immunity, and eliminate rough taste Effect

Inactive Publication Date: 2014-12-03
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Pyracantha is mostly processed into beverages such as beverages or fruit wine. In the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of pyracantha jam is carried out as follows:

[0017] A. Raw material pretreatment: select mature Pyracantha japonicus without diseases and insect pests, cut into pieces after cleaning, and remove the core;

[0018] B. Beating: add 9kg of water to the 3kg cut and denucleated firethorn for beating, filter through a 60-mesh screen, add 1 times of water to the filter residue and continue beating, and mix the obtained two slurry to make firethorn pulp, reducing the loss of nutrients;

[0019] C. Enzyme treatment: Add 0.04kg of pectinase to 10kg of Pyracantha fruit pulp, mix well, control the temperature at 40°C, and take 6 hours. Through the enzymolysis of pectinase, more Pyracantha is precipitated Nutrients;

[0020] D, allotment: add the maltose of 1kg, the citric acid of 0.04kg, the xanthan gum of 0.01kg in the Pyracantha pulp after 10kg enzyme treatment and mix evenly, make mixed solution;

[0021] E. Homogenization: Homogen...

Embodiment 2

[0025] Embodiment 2: a kind of preparation method of pyracantha jam is carried out as follows:

[0026] A. Raw material pretreatment: select mature Pyracantha japonicus and Chinese wolfberry fruit that are free from diseases and insect pests, cut into pieces and remove the core after cleaning;

[0027] B, beating: the pyracantha after 1.5kg cutting and pitting is mixed with 0.5kg of Chinese wolfberry fruit, add 7kg of water and carry out beating process, filter through 70 mesh screens, add 2 times of water to the filter residue and continue beating, Gained two slurries are mixed to make Pyracantha pulp, which reduces the loss of nutrients;

[0028] C. Enzyme treatment: Add 0.045kg of pectinase and 0.03kg of protease to 10kg of Acanthopanax pulp, mix evenly, control the temperature at 42°C, and last for 5 hours. Through the enzymolysis of complex enzymes, more raw materials will be separated out. nutrients;

[0029] D, allotment: add the fructose of 1.1kg, the blackberry juic...

Embodiment 3

[0034] Embodiment 3: a kind of preparation method of pyracantha jam is carried out as follows:

[0035] A. Raw material pretreatment: select mature and pest-free firebuckthorn, mulberry, raspberry, cut into pieces after cleaning, and remove the core;

[0036] B, beating: mix 1.5kg of firethorn after cutting into pieces, 0.25kg of mulberries, and 0.25kg of raspberries, add 8kg of water for beating, filter through an 80-mesh sieve, and add 1.5 times to the filter residue The water continues to beat, and the obtained two slurries are mixed to make fireacantha pulp, which reduces the loss of nutrients;

[0037] C, enzyme treatment: add 0.05kg pectinase, 0.03 cellulase to 10kg Pyracantha pulp, mix evenly, temperature control is 45 ℃, time is 4 hours, through the enzymolysis of compound enzyme, raw material is separated out more many nutrients;

[0038] D, deployment: add 1.2kg of fructose, 0.6kg of Ligustrum fruit juice, 0.5kg of Duli juice, 0.5kg of Begonia fruit juice, 0.08kg o...

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Abstract

The invention discloses a preparation method of pyracantha fortuneana fruit sauce. The preparation method comprises the following steps: selecting pyracantha fortuneana as a main raw material, cleaning, pulping, performing enzyme treatment, dosing, homogenizing, concentrating, canning, sterilizing, storing and the like. According to the pyracantha fortuneana fruit sauce prepared by adopting the method, peculiar flavor substances of the pyracantha fortuneana are reserved as far as possible through pectase treatment, the utilization rate and nutritional value of the pyracantha fortuneana are increased, and the coarse mouth feel of the fruit sauce is removed through homogenizing treatment; the fruit sauce is moderate in sourness and sweetness, fine in sauce body, proper in viscosity and coordinative in flavor, has pure, rich, elegant and harmonious peculiar flavor of the pyracantha fortuneana, and has the effects of removing qi stagnation, relieving dysentery, activating blood, stopping bleeding, promoting digestion, improving the immunity of a human body and the like after being often eaten.

Description

[0001] technical field [0002] The invention relates to a method for preparing jam, in particular to a method for preparing firethorn jam. Background technique [0003] Pyracantha, also known as rescue food, life-saving food, torch fruit, red sun seed, is an evergreen shrub or small tree in the Rosaceae Pyracantha. The Pyracantha tree has a beautiful shape, with blooming flowers in summer and red fruits in autumn, and the fruit stays on the branches for a long time. It can be used as hedges and landscaping materials in the courtyard, and can be used as hedges on the roadside to beautify and green the environment. Pyracantha fruit is rich in organic acids, proteins, amino acids, vitamins and various mineral elements. Red fruit is rich in water, protein, fat, sugar, vitamins A, B, C, D and minerals calcium, phosphorus, iron and Dietary fiber. For diabetes, hyperlipidemia, arteriosclerosis, constipation. Detoxification of the liver has obvious curative effects, it can remov...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L29/30A23L21/15A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2250/032A23V2250/606
Inventor 张俊辉
Owner 张俊辉
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