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Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam

A technology for raspberry juice and raspberry jam is applied in the field of simultaneous preparation of natural red raspberry juice and seedless red raspberry jam, which can solve the problems of loss, difficulty in eating, and difficulty in utilization, so as to increase value and improve raspberry jam. The effect of utilization

Inactive Publication Date: 2015-09-16
SHENYANG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Raspberries are rich in nutritional value. Making fruit juice from raspberries can meet the needs of the human body, is conducive to absorption, and can also meet the taste of the public; loss
And raspberry seeds are hard to eat because of the husk

Method used

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  • Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam
  • Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam
  • Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Step 1, squeezing the cleaned raspberries in a juice extractor to obtain raspberry juice and pulp;

[0029] Step 2, then put the pulp and raspberry juice in a water bath with adjusted temperature to soften for a certain period of time, the softening time is 13.55min, and the softening temperature is 51.88°C;

[0030] Step 3, after softening, filter the raspberry juice with 4 layers of gauze to obtain raspberry juice and add white sugar to prepare it, and then cook it. The cooking temperature is 108.39°C, and the cooking time is 7.72 minutes. The mass fraction of sugar added in the raspberry juice is 28.23%; then the prepared raspberry juice is homogenized and autoclaved to complete the raspberry juice processing;

[0031] At the same time, sieve the softened flesh through a metal sieve with a mesh number of 60, trap the raspberry seeds on the sieve to remove the seeds in the pulp, and obtain the deseeded raspberry pulp; add white sugar to prepare, stir, and then cook, s...

Embodiment 2

[0033] In step 2, the softening time is 5 minutes, and the softening temperature is 40°C;

[0034] Said step 3, the raspberry juice cooking temperature is 80°C, the cooking time is 5min, the sugar addition accounts for 15% of the mass fraction of the raspberry juice; the pulp metal mesh number is 40, the sugar addition amount is 50%, the cooking time is 3min, the cooking temperature 95°C; other steps are the same as in Example 1.

Embodiment 3

[0036] In step 2, the softening time is 25 minutes, and the softening temperature is 60°C;

[0037] In step 3, the raspberry juice cooking temperature is 160°C, the cooking time is 25min, and the sugar addition accounts for 35% of the mass fraction of the raspberry juice; the pulp metal mesh number is 80, the sugar addition amount is 70%, the cooking time is 15min, and the cooking temperature 115° C.; other steps are the same as in Example 1; other steps are the same as in Example 1.

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Abstract

The invention relates to a method for synchronously preparing a natural red raspberry juice and a de-seeded red raspberry jam. Through the steps of cleaning, juicing, softening, blending and the like, in the process of processing the red raspberry juice, the separated pulp is screened, the raspberry seeds are removed, and the pulp is processed into the raspberry jam; the raspberry juice and the pulp can be synchronously utilized by the method to process the finished product raspberry juice and the de-seeded jam, so that the utilization rate of the raspberry is improved; and the value of the product is improved.

Description

technical field [0001] The invention relates to an agricultural product processing method, in particular to a method for synchronously preparing natural red raspberry juice and seed-removed red raspberry jam, belonging to the field of agricultural product processing. Background technique [0002] Yao Limin and others studied the process of extracting red raspberry juice by enzymatic method, and improved the juice yield to 64.91% through pectinase softening. Zhou Jianzhong and others studied the formula of blackberry juice, and obtained the optimal conditions through sensory evaluation: the addition of pectinase 0.18%, the enzymatic hydrolysis temperature of 49°C, and the enzymatic hydrolysis time of 2.4h. Zhao Huifang and others have conducted research on blackberry compound juice. By mixing blackberry juice, blueberry juice and pear juice, a compound fruit juice with bright color, unique flavor, sweet and sour taste, and rich nutrition is obtained, and has good stability. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L1/064
CPCA23L2/04
Inventor 韩宗元李晓静尹佳玉吴祎帆白玉坤庚新张晓丹崔歆昂
Owner SHENYANG INST OF TECH