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Method for producing Chinese wolfberry jam from Chinese wolfberry pomace from wine brewing

A technology of wolfberry jam and wolfberry, applied in the direction of bacteria used in food preparation, application, food science, etc., can solve the problems of jam flavor and nutritional value that have never been seen before, and achieve the effect of delicate taste, rich aroma and multi-nutrition value

Inactive Publication Date: 2016-05-25
宁夏红中宁枸杞制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process in the jam industry uses the fruit itself, which is broken, enzymatically hydrolyzed, beaten, and blended to make jam. The production process is simple and mainly reflects the flavor and nutrition of the fruit itself. I have never seen the fermentation method to produce jam to enhance its flavor and nutritional value. Research

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Take wine-making wolfberry skin residue, clean it, add 3 times the weight of pure water, immerse wolfberry skin residue, stir well to make seeds and stalks float on the water surface, remove, and fully crush;

[0025] (2) Add a compound enzyme preparation consisting of 30mg / L pectinase and 30mg / L cellulase, and treat at 55°C for 36h to obtain fruit pulp;

[0026] (3) Add skimmed milk powder of 5% pulp weight and 2% white granulated sugar of pulp weight in the obtained pulp, stir evenly as raw material;

[0027] (4) First heat the raw material to 50°C, then in the homogenizer, carry out homogenization treatment at a constant temperature under a pressure of 20Mpa, and then import the obtained material into a sterilization tank;

[0028] (5) Place the sterilized tank containing the material in 80°C hot water circulation spray for 20 minutes, then place it in a sterile room, cool to room temperature, and put it into a fermenter as a fermented mash;

[0029] (6) Insert ...

Embodiment 2

[0034] (1) Take the wine-making wolfberry skin residue, clean it, add 5 times the weight of pure water, immerse the wolfberry skin residue, stir fully to make the seeds and stalks float on the water surface, remove, and fully crush;

[0035] (2) Add 80mg / L pectinase and 80mg / L cellulase compound enzyme preparation, and treat at 30°C for 12h to obtain fruit pulp;

[0036] (3) Add skimmed milk powder of 2% pulp weight and 5% white granulated sugar to the pulp obtained, stir evenly as raw material;

[0037] (4) First heat the raw material to 60°C, then in the homogenizer, carry out homogenization treatment at a constant temperature under a pressure of 18Mpa, and then import the obtained material into a sterilization tank;

[0038] (5) Place the sterilized tank containing the material in a 70°C hot water circulation spray for 30 minutes, then place it in a sterile room, cool it to room temperature, and put it into a fermenter;

[0039] (6) Insert the mixed strains of Streptococcu...

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Abstract

The invention relates to a Chinese wolfberry jam and a production method thereof, especially a method for producing Chinese wolfberry jam by using Chinese wolfberry pomace from wine brewing as a raw material. The method combines a composite enzymatic hydrolysis and a lactobacillus fermentation technology. The method is characterized by comprising the steps of: using Chinese wolfberry pomace from wine brewing as the raw material, removing seeds, cleaning, beating, carrying out enzyme treatment, adjusting the components, inoculating lactobacillus, and fermenting to produce soluble dietary fiber; improving the taste, adjusting the sugar content and acidity, and then homogenizing and sterilizing to prepare the Chinese wolfberry jam. The method utilizes the pomace leftover from the Chinese wolfberry deep processing industry, innovates the technology, and provides the Chinese wolfberry jam with rich nutrients, agreeable sweet-sour taste, strong aroma and delicate taste.

Description

technical field [0001] The invention relates to wolfberry jam made by using wine-making wolfberry dregs as raw materials by combining compound enzymolysis and lactic acid bacteria fermentation technology and a production method thereof, in particular to a method for making wolfberry jam with wine-making wolfberry dregs. Background technique [0002] Lycium barbarum is a multi-branched shrub of the genus Lycium barbarum in the family Solanaceae. The dried fruit is called Lycium barbarum, which is rich in nutrients and pharmacologically active ingredients. Lycium barbarum has the functions of lowering blood sugar, anti-fatty liver, and anti-atherosclerosis. It is ready-to-eat Nourishing top grade. The Ministry of Health officially announced in 1988 that wolfberry is both food and medicine. The content of glucose in fresh wolfberry is 49.99mg / g, fructose 41.74mg / g, and sucrose 7.5mg / g. The content of malic acid is 0.60mg / g, 4.23mg / g of citric acid, and 0.28mg / g of oxalic acid...

Claims

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Application Information

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IPC IPC(8): A23L21/12
CPCA23V2400/123A23V2400/249
Inventor 张金山余昆陈玲贺芳崔振华聂永华
Owner 宁夏红中宁枸杞制品有限公司
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