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A preparation method of crab apple jam powder

A production method and technology of jam powder are applied in the directions of food preparation, function of food ingredients, acid-containing food ingredients, etc., which can solve the problems of inability to fully utilize the nutritious substances of sand fruit, difficult to preserve sand fruit, and reduce economic benefits, etc. The utilization rate and nutritional value, the effect of low water content and high sweetness

Inactive Publication Date: 2015-09-09
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sand fruit is mainly used as a kind of fruit, not only can not make full use of the nutrients of sand fruit, and sand fruit is not easy to preserve and also reduces its economic benefits
With sand fruit as the main raw material, it is processed into convenient and nutritious jam powder, and there is no related product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of Shaguo jam powder, adopts following steps:

[0019] A. Raw material pretreatment: select mature sand fruits without pests and diseases, wash and remove the core, put them in warm water at 80°C for 3 minutes to sterilize, take out the sterilized fruit and filter to dry, which can not only kill the bacteria on the surface of the raw materials, but also improve the jam powder taste of the finished product;

[0020] B. Beating: Beat the sterilized sago to make sago pulp to avoid the loss of nutrients;

[0021] C. Enzyme treatment: Add 0.04kg of pectinase and 0.03kg of cellulase to 10kg of Shaguo fruit pulp, mix well, control the temperature at 40°C for 6 hours, and use the enzymolysis of compound enzymes to make the raw materials Precipitate more nutrients;

[0022] D, allotment: add the caramel of 1kg, the citric acid of 0.04kg, the gelatin of 0.01kg to the Shaguo pulp after 10kg enzyme treatment and mix evenly, make mixed solution;

[00...

Embodiment 2

[0029] A kind of preparation method of Shaguo jam powder, adopts following steps:

[0030] A. Raw material pretreatment: select mature sand fruits free from diseases and insect pests, wash and remove the core, put them in warm water at 80-85°C for 2-3 minutes to sterilize, take out and filter dry after sterilizing, which can not only kill the bacteria on the surface of the raw materials, but also It can improve the taste of the finished product of jam powder;

[0031] B. Beating: Beat the sterilized sago to make sago pulp to avoid the loss of nutrients;

[0032] C. Enzyme treatment: Add 0.4-0.5% pectinase and 0.3-0.5% cellulase to Shaguo pulp, mix evenly, control the temperature at 40-45°C, and take 4-6 hours. Enzymatic enzymatic hydrolysis, so that more nutritious substances can be separated out from the fruit;

[0033] D, deployment: add 10-15% maltose, 0.4-0.8% citric acid, and 0.1-0.2% gelatin to the enzyme-treated Shaguo pulp and mix evenly to prepare a mixed solution; ...

Embodiment 3

[0040] A kind of preparation method of Shaguo jam powder, adopts following steps:

[0041] A. Raw material pretreatment: select ripe and pest-free sago, mix 6kg of sago after pitting and cleaning, 1kg of cleaned greengage, 1kg of yellow peach, 1kg of chestnut, and 1kg of black berry, mix evenly, and put Sterilize in warm water at 85°C for 2 minutes, take out and filter to dry after sterilization to obtain mixed raw materials;

[0042] B. Beating: add 1kg of carrot juice and 1kg of apple juice to 10kg of sterilized mixed raw materials, mix well and then make beating to make sand fruit pulp to avoid the loss of nutrients;

[0043] C. Enzyme treatment: Add 0.05kg of pectinase and 0.01kg of protease to 10kg of Shaguo fruit pulp, mix evenly, control the temperature at 45°C, and take 4 hours. Through the enzymolysis of compound enzymes, the raw materials are separated out more many nutrients;

[0044] D. Deployment: Add 1.3kg of fructose syrup, 0.6kg of grapefruit juice, 0.5kg of ...

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Abstract

The present invention discloses a preparation method of crab apple jam powder. The jam powder is prepared by the following steps: using crab apples as main raw materials, pre-processing raw materials, beating the pre-processed raw materials to prepare crab apple jam, conducting enzyme treatment on the crab apple jam, blending the enzyme treated crab apple jam, homogenizing the blended mixture, vacuum drying the homogenized mixture, crushing the dried mixture, filtering the crushed mixture, etc. The prepared jam powder can make the crab apples dialyze more nutrient substances through pectase treatment, and improving the utilization rate and nutritional value of the crab apples. The granular jam powder can be stirred into granule-like paste with the addition of a proper amount of water, and is similar in form of fresh fruit pulp, little in moisture content and high in sweetness. The jam powder with jam features meets the more and more urgent demand of modern people for health food, and is truly green and nutritive health food with effects in helping produce saliva and slake thirst, helping digestion and relieving restlessness, and eliminating stagnation.

Description

technical field [0001] The invention relates to a preparation method of jam powder, in particular to a preparation method of Shaguo jam powder. Background technique [0002] Shaguo, also known as Huahong, Wenlin Langguo, etc., is a plant of the genus Apple in the Rosaceae family. Shaguo is rich in protein, fat, carbohydrates, calories, crude fiber, carotene, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron, potassium, sodium, magnesium, etc. According to measurements, every 100 grams contains 82 grams of water, 0.3 grams of protein, 0.8 grams of fat, 15.1 grams of carbohydrates, 69 kcal of calories, 0.9 grams of crude fiber, 0.2 grams of ash, 45 mg of calcium, 9 mg of phosphorus, and 0.9 mg of iron. Carotene 0.05 mg, Thiamine 0.02 mg, Riboflavin 0.02 mg, Niacin 0.2 mg, Ascorbic acid 1 mg, Potassium 148 mg, Sodium 0.9 mg, Magnesium 7.3 mg. Eating it has the functions of promoting body fluid and quenching thirst, eliminating food and restlessness, and dissolving sta...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30A23V2250/02A23V2250/502A23V2250/6422A23V2250/708
Inventor 程龙凤
Owner 程龙凤
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