Berchemia floribunda jam and making method thereof
A technology of catechu catechu jam and catechu variegata, applied in food ingredients as antioxidants, functions of food ingredients, food science, etc., can solve the difficulty of fruit juice beverage processing, easy precipitation of fruit juice beverages, and easy browning of color and other problems, to achieve the effect of eliminating rough taste, improving water-soluble nutrients, and reducing production costs
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Embodiment 1
[0032] After adding 500L of water to 200kg of Catechua multiflora fruit, mechanically homogenize at a low speed of 600rpm under normal pressure, and the homogenization time is 20min. Then add 20kg of immobilized tannase and 15kg of immobilized pectinase and mix evenly. The temperature is controlled at 28°C, the hydrolysis time is 3h, and the enzymolysis process is stirred at 200rpm / min at a low speed. Three layers of gauze are filtered twice to remove immobilization. Enzyme hydrolyzate I was obtained, and concentrated under reduced pressure to 80L at 55°C to obtain Concentration I. Thaw 100kg of the fruit of Catechua multiflora that has been stored at -8°C for more than 10 hours, add 300L of water, and mechanically homogenize at a low speed of 1000rpm under normal pressure for 20min, then add a small amount of tannin enzyme to make the tannins in the solution The final concentration of the enzyme reached 4U / L, mixed evenly, the temperature was controlled at 18°C, and the hydro...
Embodiment 2
[0034] After adding 400L of water to 200kg of Catechua multiflora fruit, mechanically homogenize at a low speed of 1000rpm under normal pressure, and the homogenization time is 15min. Add 25kg of immobilized tannase and 25kg of immobilized pectinase and mix evenly. The temperature is controlled at 25°C. The hydrolysis time is 4h. During the enzymolysis process, 300rpm / min is stirred at a low speed, and three layers of gauze are filtered twice to remove the immobilized enzyme. The enzymolysis solution I was obtained, and concentrated under reduced pressure to 60 L at 50-65°C to obtain the concentrated solution I. Thaw 200kg of the fruit of Catechua multiflora that has been stored at -10°C for more than 10 hours, add 500L of water, and homogenize at a low speed of 1000rpm under normal pressure for 20 minutes, then add a small amount of tannin enzyme to make the tannins in the solution The final concentration of the enzyme reached 5U / L, mixed evenly, the temperature was controlle...
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