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Production method for lemon jam

A production method and technology for lemon jam, applied in application, food preparation, food science and other directions, can solve rare problems and other problems, and achieve the effects of improving taste, suitable sour and sweetness, and enriching food culture

Active Publication Date: 2014-12-17
山东大树欧亚天然调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, there are many kinds of fruit and vegetable sauce products in the market, such as chili sauce, tomato sauce, soybean paste, etc., but there are not many sauces made of lemon. For this reason, we researched and invented a production method of lemon jam , just to fill the gap in the market

Method used

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  • Production method for lemon jam

Examples

Experimental program
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Effect test

Embodiment 1

[0027] Step 1. Clean the fresh lemons and separate the skin from the flesh;

[0028] Step 2: Take the washed lemon peel and cut it into a volume of 0.2cm 3 The fritters are placed in a container, and the mass ratio of lemon peel: white sand syrup is 1:0.6 to add white sand syrup in the container, after stirring evenly, cover and seal, white sand syrup is white sugar and water with a mass ratio of 10:1 boiled at 90°C;

[0029] Step 3, the lemon pulp is placed in a blender and stirred, and honey of the same quality is added at the same time, pectinase, dextranase and cellulase are added in a ratio of 1:2:4 in mass ratio, pectinase, glucan The total mass of carbohydrase and cellulase is 1 / 30 of the mass of lemon pulp. Under the condition of temperature of 15°C, stir at 150 rpm for 1 hour, let it stand for hydrolysis for 3 hours, and heat the mixture of lemon pulp until boiling, inactivate the enzyme for 15 minutes, then add egg yolk liquid, red wine and watermelon juice accordi...

Embodiment 2

[0032] Step 1. Clean the fresh lemons and separate the skin from the flesh;

[0033] Step 2: Take the washed lemon peel and cut it into 0.5cm 3 Small pieces are placed in a container, and the mass ratio of lemon peel: white sand syrup is 1:0.8 to add white sand syrup in the container, after stirring evenly, cover and seal, white sand syrup is white sugar and water with a mass ratio of 10 : 1 made by boiling at 100°C;

[0034] Step 3, the lemon pulp is placed in a blender and stirred, and honey of the same quality is added at the same time, pectinase, dextranase and cellulase are added in a ratio of 1:2:4 in mass ratio, pectinase, glucan The total mass of carbohydrase and cellulase is 1 / 20 of the mass of lemon pulp. Under the condition of temperature of 20°C, stirring at 180 rpm for 2 hours, standing for hydrolysis for 4 hours, and heating the mixture of lemon pulp until boiling, inactivate the enzyme for 20 minutes, then add egg yolk liquid, red wine and watermelon juice acc...

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Abstract

The invention relates to the field of preparation of jam and particularly relates to a production method for lemon jam. The production method comprises the following steps: step 1, washing fresh lemons and separating peels from pulp; step 2, cutting the washed lemon peels into small blocks and adding white granulated sugar syrup according to the mass ratio of the lemon peels to the white granulated sugar syrup being 1 to (0.6-0.8), and sealing with a cover; step 3, agitating the lemon pulp in an agitator, and meanwhile adding honey, pectinase, glucanase and cellulase according to a mass ratio of 1 to 2 to 4, standing for hydrolyzing, adding yolk liquid, red wine and watermelon juice according to a mass ratio of (3-4) to (6-8) to (1-2), sealing and fermenting for 15-20 days; and step 4, mixing the lemon peel blocks obtained in the step 2 with the lemon pulp fermented in the step 3, adding honey and black tea or green tea, and agitating to obtain the lemon jam. According to the lemon jam, special nutritional components of lemons are retained and the mouth feel of lemons is improved; and a current situation that an existing eating way of the lemons is single is changed, and the cooking culture is enriched.

Description

technical field [0001] The invention relates to the field of jam preparation, in particular to a production method of lemon jam. Background technique [0002] Traditional Chinese medicine believes that lemon is warm in nature, bitter in taste, and non-toxic. Lemon can adjust blood vessel permeability, prevent cardiovascular arteriosclerosis and reduce blood viscosity, lower cholesterol. Lemon is low in calories and has strong shrinkage, so it is beneficial to reduce fat and is a good medicine for weight loss. Lemons are basically not used for fresh food. They are mainly used for squeezing juice, and sometimes they are also used as food ingredients, but they are usually added with lemon leaves or slices, and rarely used as sauce condiments. Nowadays, there are many kinds of fruit and vegetable sauce products circulating in the market, such as chili sauce, tomato sauce, soybean paste, etc., but there are not many sauces made of lemon. Therefore, we researched and invented a ...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L21/12
CPCA23L21/11A23L21/12
Inventor 龙彬
Owner 山东大树欧亚天然调味品有限公司
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