Making method for jaboticaba jam

A processing method and technology of fruit jam, applied in application, food preparation, food science, etc., can solve problems that have not been seen, and achieve the effect of increasing appetite, eliminating rough taste, and fine sauce body

Inactive Publication Date: 2015-11-04
明毅强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Jiabao fruit is processed into beverages or foods such as wine and cakes because of its rich nutrients. However, there are no related products on the market for jam condiments processed from Jiabao fruit as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of jabo fruit jam, carries out as follows:

[0017] A. Raw material pretreatment: select mature Jiabao fruit free from diseases and insect pests, wash and cut into pieces to remove the core, put the Jiabao fruit pieces in 0.1% ascorbic acid solution for color protection treatment for 8 minutes, and make the jam through the color protection treatment bright color;

[0018] B. Beating: Add 0.5kg of honey to 10kg of color-protected Jiabao fruit blocks, and perform beating treatment to make Jiabao fruit pulp. Direct beating to avoid the loss of nutrients. Adding honey can increase the quality of Jiabao fruit pulp Nutrients contained in;

[0019] C, enzyme treatment: add the pectinase of 0.04kg, the cellulase of 0.02kg in 10kg Jiabao fruit pulp, mix evenly, temperature control is 40 ℃, the time is 6 hours, by the enzymolysis of compound enzyme, make Jiabo fruit precipitates more nutrients;

[0020] D, allotment: add the mulberry juice of 2kg, t...

Embodiment 2

[0026] A processing method of Jiabao fruit jam, characterized in that: the following steps are adopted:

[0027] A. Raw material pretreatment: select ripe and pest-free Jiabao fruit, cut into pieces and remove the core after cleaning, put the Jiabao fruit pieces in 0.1-0.2% ascorbic acid solution for color protection treatment for 6-8min;

[0028] B, beating: adding 5-8% honey of its weight to the color-protected Jiabao fruit, performing beating treatment, and making Jiabao fruit pulp;

[0029] C. Enzyme treatment: add 0.4-0.5% pectinase and 0.2-0.3% cellulase to the Jiabao fruit pulp, mix well, control the temperature at 40-45°C, and the time is 4-6 hours;

[0030] D. Deployment: Add 20-25% mulberry juice, 10-12% loquat juice, 10-15% maltose, 0.4-0.8% citric acid, 0.2-0.3% xanthan gum and 0.1-0.2% gelatin are mixed uniformly to prepare a mixed solution;

[0031] E. Homogenization: Homogenize the prepared mixed solution at 50-60°C and 20-25Mpa pressure for 2-3 times;

[003...

Embodiment 3

[0036] A kind of processing method of jabo fruit jam, carries out as follows:

[0037] A, raw material pretreatment: select ripe, no pests and diseases of Jiabao fruit, figs, Du pears, after cleaning, cut into pieces and remove the core, take 7kg of Jiabao fruits, 2kg of figs, and 1kg of Du pears and mix evenly to prepare a mixture For raw materials, put the mixed raw materials into 15% vitamin C solution for color protection treatment for 7 minutes, and make the jam bright in color through color protection treatment;

[0038] B, beating: add 2kg of snakeberry juice, 0.8kg of honey, and 0.5kg of raspberry juice to the mixed raw materials after 10kg of color protection, and carry out beating treatment to make Jiabao fruit pulp, directly beating to avoid the loss of nutrients Loss, adding honey can increase the nutritional content of the jabo fruit pulp;

[0039] C, enzyme treatment: add the pectinase of 0.05kg, the cellulase of 0.03 to the jabo fruit pulp of 10kg, mix well, th...

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PUM

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Abstract

The invention discloses a making method for jaboticaba jam. Jaboticaba is adopted as main raw materials. The method comprises the steps of jaboticaba picking, cleaning, pulping, enzyme treatment, batching, homogenizing, concentration, canning, sterilization, storage and the like. According to the jaboticaba jam obtained through the making method, more nutrient substances of jaboticaba can be separated out through enzyme treatment, and the utilization rate and nutrient value of jaboticaba are improved; according to the homogenizing, coarse taste in the jam is eliminated, and the jam is proper in sweetness, fine and smooth and proper in thickness and has the advantages of being delicious, green, healthy, rich in nutrient and the like.

Description

technical field [0001] The invention relates to a method for making jam, in particular to a method for processing Jabor fruit jam. Background technique [0002] Jiabao fruit belongs to the evergreen shrub of Myrtaceae. Because the fruit is shaped like a grape, it is also called grape tree. Ripe Jiabao fruit has transparent, soft and juicy flesh, special flavor and fragrant smell, and the average sweetness can reach 13 to 18 degrees. According to the measurement, the edible part of Jiabao fruit per 100 grams of fruit contains 45.7K calories and 87.1g water , protein 0.11g, fat 0.01g, carbohydrate 12.58g, fiber 0.08g, ash 0.20g, calcium 6.3mg, phosphorus 9.2mg, iron 0.49mg, thiamine 0.2mg, vitamin B 0.02mg, niacin 0.21mg, Vitamin C 22.7mg, Tryptophan 1mg, Lysine 7mg. At present, Jiabao fruit is processed into drinks or foods such as wine and cakes because of its rich nutrients. However, there are no related products in the market for jam condiments processed from Jiabao frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
Inventor 明毅强
Owner 明毅强
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