Manufacturing method for amur grape jelly powder

A production method and technology of mountain grapes, applied in food preparation, application, food science, etc., to achieve the effects of bright color, high sweetness, improved utilization rate and nutritional value

Inactive Publication Date: 2014-12-10
柴华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the mountain grape products are medium and low-end sweet wines, and the fruit jam powder processed from m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1: A method for preparing wild grape jam powder, using the following steps:

[0018] (1) Raw material pretreatment: select mature wild grapes without pests and diseases, clean them and put them in 80℃ warm water for 3 minutes to sterilize, and then remove and drain after sterilization;

[0019] (2) Beating: The sterilized wild grapes are subjected to beating treatment to make wild grape pulp;

[0020] (3) Enzymatic treatment: add 0.04kg of pectinase and 0.02kg of cellulase to the grape pulp, mix well, control the temperature at 40℃, and the time for 6 hours. Through the enzymatic hydrolysis of pectinase, Mountain grapes release more nutrients;

[0021] (4) Blending: Add 1kg of fructose syrup, 0.04kg of citric acid, and 0.01kg of gelatin to 10kg of enzyme-treated wild grape syrup and mix evenly to prepare a mixture. Add fructose syrup to improve the quality of jam powder. Taste and quality;

[0022] (5) Homogenization: homogenize the blended liquid at 50°C and 25Mpa pres...

Example Embodiment

[0027] Embodiment 2: A manufacturing method of wild grape jam powder, characterized in that the following steps are adopted:

[0028] (1) Raw material pretreatment: select mature, disease-free wild grapes, sea buckthorn, and okra, wash them and put them in 83 ℃ warm water for sterilization for 2.5 minutes, and then take them out and drain them after sterilization;

[0029] (2) Beating: Mix 10kg of sterilized wild grapes, 3kg of sea buckthorn, and 1kg of okra, and then perform beating treatment to make raw fruit pulp;

[0030] (3) Enzyme treatment: Add 0.045kg of pectinase and 0.025kg of cellulase to 10kg of raw fruit pulp, mix well, control the temperature at 42℃, and the time for 5 hours. The raw materials release more nutrients;

[0031] (4) Blending: Add 1.2kg of fructose syrup, 1kg of yellow peach juice, 1kg of pineapple juice, 1kg of mango juice, 0.06kg of citric acid, 0.015kg of gelatin to 10kg of enzyme-treated raw fruit syrup Mix evenly to make a mixed liquid, add fructose sy...

Example Embodiment

[0037] Embodiment 3: A method for preparing wild grape jam powder, characterized in that the following steps are adopted:

[0038] (1) Raw material pretreatment: select mature, disease-free wild grapes, blackberries and mulberries, clean them and put them in 85℃ warm water to sterilize them for 2 minutes, then remove them and drain them after sterilization;

[0039] (2) Beating: Mix 10kg of sterilized wild grapes, 2kg of blackberries, and 2kg of mulberries, and then be beaten to make raw material pulp;

[0040] (3) Enzyme treatment: Add 0.05kg of pectinase, 0.03kg of cellulase, and 0.01kg of protease to 10kg of raw fruit pulp, mix well, control the temperature at 45°C for 4 hours, and pass the compound enzyme Enzymatic hydrolysis to make the raw materials precipitate more nutrients;

[0041] (4) Blending: Add 1.5kg of fructose syrup, 1kg of green plum juice, 1kg of papaya juice, 1kg of Sydney juice, 1kg of yam juice, 0.08kg of citric acid, 0.02kg to 10kg of enzyme-treated raw fruit sy...

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PUM

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Abstract

The invention discloses a manufacturing method for amur grape jelly powder, and belongs to the food processing field. The amur grape jelly powder is prepared by using the amur grapes as a main raw material and through the steps of pre-treating raw materials; pulping; carrying out enzyme treatment; blending; homogenizing; drying in vacuum; smashing and filtering. Through compound enzyme treatment, more nutritional substances can be separated out from the amur grapes, and utilization rate and nutritional value of the amur grapes are increased. A product is granular powder, and can be made into granular paste by adding a proper amount of water under stirring. The manufactured amur grape jelly powder is like fresh fruit pulp, and has low moisture content and high sweetness; the jelly has a bright color, a moderate sour and sweet taste, fine and soft mouthfeel, unique fruit fragrance and high nutritional health-care values; and the product has wide market prospects.

Description

[0001] technical field [0002] The invention relates to a preparation method of jam powder, in particular to a preparation method of mountain grape jam powder. Background technique [0003] Vitis vinifera is a perennial vine herb. The plants are small like grapes. It is also called bird grape and wild grape. It tastes sour, slightly sweet and astringent, flat in nature and non-toxic. Mountain grapes contain minerals such as calcium, potassium, phosphorus, iron, protein, and various vitamins B1, B2, B6, C, and P, etc., and also contain a variety of amino acids needed by the human body. Regular consumption of grapes is of great benefit to neurasthenia and excessive fatigue . From the point of view of traditional Chinese medicine, wild grapes have the functions of relaxing tendons and activating blood circulation, appetizing and invigorating spleen, and aiding digestion. It is rich in iron, so it has the effect of nourishing blood. At present, most of the mountain grape prod...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
CPCA23L21/11
Inventor 柴华
Owner 柴华
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