A kind of preparation method and product of novel black bean red date mulberry puree

A technology for black beans, red dates, and mulberries, which is applied to food ingredients, sugary food ingredients, functions of food ingredients, etc., can solve problems such as enriching the fruit puree jam market, and achieve the effects of light taste, wide application to groups, and high health care efficacy.

Active Publication Date: 2017-10-03
安徽普康中药资源有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The yam and potato sauce of the invention has a unique taste, rich nutrition, and a simple production method. At the same time, the invention has simple raw materials and cannot well enrich the fruit puree and jam market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of novel black bean red date mulberry puree comprises the following steps:

[0038] (1) Preparation of raw and auxiliary materials:

[0039] The raw materials include the following components in parts by weight: 15 parts of fresh Wupi Qingren black beans, 8 parts of dried red dates, and 10 parts of fresh mulberries (fresh, well-developed, high-maturity, non-rotten and mildew-free);

[0040] The auxiliary materials include the following components in parts by weight: 5 parts of white granulated sugar, 1 part of low methoxyl pectin (LMP), 1 part of citric acid, 0.5 part of monoglyceride, and sodium chloride;

[0041] (2) Softening treatment of raw materials:

[0042] After cleaning and removing impurities, fresh black beans are soaked in high-concentration salt water (20% mass concentration) for 10 hours, taken out and drained, washed twice in water, continued to soak in water for 10 hours, and steamed at normal pressure;

[0043] Dried juju...

Embodiment 2

[0051] A kind of preparation method of novel black bean red date mulberry puree comprises the following steps:

[0052] (1) Preparation of raw and auxiliary materials:

[0053] The raw materials include the following components in parts by weight: 20 parts of fresh Wupi Qingren black beans, 12 parts of dried red dates, and 15 parts of fresh mulberries (fresh, well-developed, high-maturity, non-rotten and mildew-free);

[0054] The auxiliary materials include the following components in parts by weight: 7 parts of white granulated sugar, 2 parts of low methoxyl pectin (LMP), 2 parts of citric acid, 1 part of monoglyceride, and 5 parts of sodium chloride;

[0055] (2) Softening treatment of raw materials:

[0056] After cleaning and removing impurities, fresh black soybeans are soaked in high-concentration salt water (25% in mass concentration) for 15 hours, taken out and drained, washed in water for 3 times, continued to soak in water for 15 hours, and steamed at normal pressu...

Embodiment 3

[0065] A kind of preparation method of novel black bean red date mulberry puree comprises the following steps:

[0066] (1) Preparation of raw and auxiliary materials:

[0067] The raw materials include the following components in parts by weight: 17 parts of fresh Wupi Qingren black beans, 10 parts of dried red dates, and 10 parts of fresh mulberries (fresh, well-developed, high-maturity, and free from mildew and deterioration);

[0068] The auxiliary materials include the following components in parts by weight: 6 parts of white granulated sugar, 1 part of low-methoxy pectin (LMP), 2 parts of citric acid, 0.5 parts of monoglyceride, and 5 parts of sodium chloride;

[0069] (2) Softening treatment of raw materials:

[0070] After cleaning and removing impurities, fresh black beans are soaked in high-concentration salt water (23% in mass concentration) for 13 hours, taken out and drained, washed in water for 3 times, continued to soak in water for 15 hours, and steamed at nor...

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Abstract

The invention discloses a method for preparing a novel black bean red date mulberry puree and its product, belonging to the technical field of food processing. The preparation method includes the following steps: (1) Preparation of raw and auxiliary materials: the raw materials include the following components in parts by weight: 15-20 parts of fresh black beans, 8-12 parts of dried red dates, 10-15 parts of fresh mulberry; the auxiliary materials include the following components in parts by weight: 5-7 parts of white sugar, 1-2 parts of low-methoxyl pectin (LMP) 1-2 parts of citric acid, 0.5-1 part of monoglyceride, 2-5 parts of sodium chloride; (2) softening treatment of raw materials; (3) tissue homogenization treatment of raw materials; (4) addition and deployment of auxiliary materials (5) Filling and sterilization. The method of the invention is simple, the production process is pollution-free, safe and efficient, and the product of the invention is applicable to a wide range of groups. It uses black beans, red dates and mulberry as the main raw materials, and combines vegetables and fruits. It is rich in nutrition, has high health care effects, and has a light taste , Catered to the market demand, developed a new variety of puree market.

Description

Technical field: [0001] The invention belongs to the field of food processing, and relates to a processing method of fruit puree and a product thereof, in particular to a preparation method of a novel black bean red date mulberry fruit puree and a product thereof. Background technique: [0002] Black soybeans are leguminous plants, also known as kidney beans, which belong to the dual-use substances of food and medicine. With the advent of the black wind, black beans have spread all over the world. At present, India, Japan, South Korea, Indonesia, etc. are all planting black beans in large quantities. From the perspective of nutrition, black soybeans are rich in nutrients, high in protein, and low in calories. The protein content accounts for about 36%-40% of the content, which is higher in nutritional value than soybeans. Compared with daily food, meat contains protein. 2 times that of eggs, about 3 times that of eggs, and 12 times that of milk; in addition, black beans als...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L19/00A23L11/00
CPCA23V2002/00A23V2200/30A23V2250/60A23V2250/032A23V2250/192A23V2250/50724
Inventor 朱强朱月健曹勇马磊葛德助
Owner 安徽普康中药资源有限公司
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