Method for preparing schisandra chinensis peel dreg jam

A technology of skin marmalade and schisandra fruit jam, which is applied in the field of preparation of schisandra fruit marmalade, can solve the problems of unfavorable health, sweet and greasy taste, etc., and achieve the effect of reducing water activity and delicate taste

Inactive Publication Date: 2015-12-02
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In traditional jam products, in order to obtain a good gel form and preservation, the sugar content is gener

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Schisandra fresh fruit 700g→pretreatment→enzymatic hydrolysis and juicing→schisandra peel residue→low temperature drying→superfine grinding→add ginseng root, hawthorn pulp, yam, chestnut→compound formula→superfine grinding→vacuum cooking→ Low-sugar preservation technology such as reducing water activity → packaging → sterilization → finished product

[0022] 1. Preparation of schisandra husk slurry 700 grams of fresh schisandra fruit were selected, and the schisandra fruit juice was produced by enzymatic hydrolysis using a normal process to obtain the husk; the juice can be used for health drink processing. Take 300 grams of schisandra peel residue, dry at 45°C at low temperature to make the water content below 8%, and use a high-energy nano-impact mill to ultrafinely pulverize. The parameters are ball-to-material ratio 3:1, ball size 10mm: 12mm=1:1 , When pulverized, the particle size reaches 10 microns (about 700 mesh) in 4-5 hours. Add 300 ml of water to the fine po...

Embodiment 2

[0032] Schisandra fresh fruit 800g→pretreatment→enzymatic hydrolysis and juicing→Schisandra peel residue→low temperature drying→superfine grinding→add ginseng root, hawthorn pulp, yam, chestnut→compound formula→superfine grinding→vacuum cooking→ Low-sugar preservation technology such as reducing water activity → packaging → sterilization → finished product

[0033] 1. Preparation of schisandra husk slurry 800 grams of fresh fruit of schisandra chinensis was selected, and the fruit juice of schisandra chinensis was produced by enzymatic hydrolysis in a normal process to obtain the husk slag; the juice can be used for health drink processing. Take 350 grams of schisandra peel residue, dry at 55°C at low temperature to make the water content below 8%, and use a high-energy nano-impact mill for ultrafine grinding. The parameters are ball-to-material ratio 3:1, ball size 10mm: 12mm=1:1 , When pulverized, the particle size reaches 20 microns (about 1000 mesh) in 5 hours. Add 400 ml...

Embodiment 3

[0039] Schisandra chinensis fresh fruit 750g→pretreatment→enzymatic hydrolysis and juicing→Schisandra rind residue→low temperature drying→superfine grinding→add ginseng root, hawthorn pulp, yam, chestnut→compound formula→superfine grinding→vacuum cooking→ Low-sugar preservation technology such as reducing water activity → packaging → sterilization → finished product

[0040] 1. Preparation of schisandra husk slurry 750 grams of fresh fruit of schisandra chinensis was selected, and the fruit juice of schisandra chinensis was produced by enzymatic hydrolysis in a normal process to obtain the husk slag; the juice can be used for health drink processing. Take 325 grams of schisandra peel residue, dry at 50°C at low temperature to make the water content below 8%, and use a high-energy nano-impact mill to ultrafinely pulverize. The parameters are ball-to-material ratio 3:1, ball size 10mm: 12mm=1:1 , When pulverized, the particle size reaches 15 microns (about 850 mesh) in 4-5 hours...

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Abstract

The invention relates to a method for preparing schisandra chinensis peel dreg jam. The method is characterized by comprising the following steps: pre-treating 700-800g of fresh schisandra chinensis fruit, performing enzymolysis juicing, drying schisandra chinensis peel dregs at low temperature, performing superfine grinding, adding ginseng roots, crataegus pinnatifida pulp, Chinese yam and Chinese chestnut, compounding, performing superfine grinding, boiling in vacuum, implementing a low-sugar preservation technique such as moisture activity reduction, packaging, and sterilizing, thereby obtaining a finished product. As extract liquids and pulp of ginseng, crataegus pinnatifida, Chinese yam and Chinese chestnut are mixed, the nutrition value of the schisandra chinensis jam is increased, and relatively good jam morphology is maintained, the preservation technique of low-sugar composite jam is further studied, due to the adoption of a food engineering high and new technology, that is, a superfine grinding technology, the state and the rubbing property of the schisandra chinensis jam can be effectively improved, and due to the adoption of techniques such as vacuum concentration and moisture activity reduction, the nutrient components in jam can be improved, and the shelf life can be effectively prolonged.

Description

technical field [0001] The invention relates to a method for preparing schisandra rind jam, which belongs to the field of food processing. Background technique [0002] In traditional jam products, in order to obtain good gel form and preservation, the sugar content is generally as high as 60%-65%, resulting in an overly sweet and greasy taste, and high sugar intake is not good for health. [0003] Low-sugar jams are jams that contain less than 45% sugar. The advantage of low-sugar jam is that it highlights the original fruit flavor and refreshing taste, expands the consumer group, and becomes a nutritious and suitable meal and convenience food for all ages, with good market potential. The compound low-sugar jam developed with different raw materials not only improves the flavor and color, but also enriches the varieties and colors. Therefore, domestic research in this area has begun in recent years. [0004] However, since the low-sugar jam is difficult to form a stable g...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/09A23L21/15
Inventor 文连奎王晨贺阳朱梅
Owner JILIN AGRICULTURAL UNIV
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