Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of lemon jam and production method, which is applied in the direction of food science, can solve rare problems, and achieve the effects of improving taste, appropriate sweetness and sourness, and enriching food culture
Active Publication Date: 2016-08-24
山东大树欧亚天然调味品有限公司
View PDF7 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0027] Step 1. Clean the fresh lemon and separate the skin and flesh;
[0028] Step 2: Take the washed lemon peel and cut it into a volume of 0.2cm 3 Put the small pieces of white sand syrup in a container according to the mass ratio of lemon peel: white sand syrup of 1:0.6. After stirring, cover and seal the white sand syrup. The white sand syrup is white sugar and water with a mass ratio of 10:1 cooked at 90℃;
[0029] Step 3. Put the lemon pulp in a blender and stir while adding honey of the same quality. Pectinase, glucanase and cellulase are added in a mass ratio of 1:2:4, pectinase, dextran The total mass of carbohydrase and cellulase is 1 / 30 of the mass of lemon pulp. At a temperature of 15°C, stir at 150 rpm for 1 hour, stand for hydrolysis for 3 hours, and heat the mixture of lemon pulp To boil, inactivate the enzyme for 15 minutes, and then add egg yolk, red wine and watermelon juice in a mass ratio of 3:8:2. The total mass of egg yolk, red wine and watermelon juice is 1...
Embodiment 2
[0032] Step 1. Clean the fresh lemon and separate the skin and flesh;
[0033] Step 2: Take the washed lemon peel and cut into 0.5cm volume 3 Small pieces, placed in a container, in the container, add the white sand syrup according to the mass ratio of lemon peel: white sand syrup of 1:0.8, stir evenly, cover and seal, the white sand syrup is white sugar and water with a mass ratio of 10 :1 It is boiled at 100℃;
[0034] Step 3. Put the lemon pulp in a blender and stir while adding honey of the same quality. Pectinase, glucanase and cellulase are added in a mass ratio of 1:2:4. Pectinase, dextran The total mass of carbohydrase and cellulase is 1 / 20 of the mass of lemon pulp. Under the condition of 20℃, stir for 2 hours at a rotation speed of 180 rpm, stand for hydrolysis for 4 hours, and heat the mixture of lemon pulp To boil, inactivate the enzyme for 20 minutes, and then add the egg yolk, red wine and watermelon juice according to the mass ratio of 4:6:1. The total mass of the e...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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 method for producing lemon jam. Background technique [0002] Traditional Chinese medicine believes that lemon is warm in nature, bitter in taste, non-toxic, and has the functions of quenching thirst and promoting body fluids, dispelling heat and restoring fetus, relieving stagnation, strengthening stomach, and relieving pain. Lemon can adjust vascular permeability, prevent cardiovascular arteriosclerosis, reduce blood viscosity, and lower cholesterol. Lemon is low in calories and has strong contractility, so it helps reduce fat and is a good medicine for weight loss. Lemons are basically not used as fresh food, mainly for squeezing juice, and sometimes used as food ingredients, but they are generally added with lemon leaves or lemon slices, and sauce-like condiments are rarely used. Nowadays, there are many kinds of fruit and vegetable sauces in the market, such as chili sauce, tom...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more