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Grape peel jam and production method thereof

A production method and grape skin technology, which are applied in the field of fruit processing, can solve the problems of insufficient utilization of grape skin nutrients, waste of grape skin, etc., and achieve the effects of avoiding the loss of nutrients, simple production method and high anthocyanin content.

Inactive Publication Date: 2016-07-06
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the serious waste of grape skins in the current grape processing process and the defects that the nutrients of grape skins cannot be fully utilized, and to provide a grape skin jam with simple components and simple production and its production method

Method used

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  • Grape peel jam and production method thereof
  • Grape peel jam and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The cleaned seedless grapes are subjected to cold crushing and beating by using a cold crushing beater to obtain grape turbid juice and grape skins respectively; and the grape clear juice in the grape turbid juice is centrifuged to obtain grape puree. 2kg of grape skins, 2kg of grape puree, and 6kg of white granulated sugar were evenly mixed, and the ambient temperature was 4°C, the relative humidity was 50%, and the anaerobic conditions were preserved for 20 days to obtain grape skin jam, which was stored in cold storage. Depend on figure 1 It can be seen that the obtained grape skin jam is dark purple, and the finished jam is in a non-fluid form and has no fluidity, similar to rose jam, and has a strong grape fruit aroma, high anthocyanin content, rich nutrients, and rich in dietary fiber.

Embodiment 2

[0020] The cleaned seedless grapes are subjected to cold crushing and beating by using a cold crushing beater to obtain grape skins. 4 kg of grape skins and 6 kg of white granulated sugar were evenly mixed, and preserved for 20 days at an ambient temperature of 4° C., a relative humidity of 50%, and anaerobic conditions to obtain grape skin jam.

Embodiment 3

[0022] The cleaned seedless grapes are subjected to cold crushing and beating by using a cold crushing beater to obtain grape turbid juice and grape skins respectively; and the grape clear juice in the grape turbid juice is centrifuged to obtain grape puree. 4kg of grape skins, 2kg of grape puree, and 4kg of white granulated sugar were evenly mixed, and preserved for 30 days at an ambient temperature of 4°C, a relative humidity of 50%, and anaerobic conditions to obtain grape skin jam.

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Abstract

The invention discloses grape peel jam and a production method thereof. The grape peel jam is prepared by sugaring 20wt%-40wt% of grape peels, 0-30wt% of grape puree and 40wt%-60wt% of white granulated sugar under an oxygen-free condition, wherein the grape peels are obtained through coldly crushing and pulping; and the grape puree is obtained through centrifuging and separating grape clean juice in grape cloudy juice after coldly crushing and pulping. The grape peel jam directly takes the grape peels and the grape puree, which are coldly crushed and pulped, as production raw materials, and the grape peels do not need to be dried and crushed and are not boiled at a high temperature, so that the loss of nutrient components of the grape peels is avoided, process steps are reduced, the production method is simple, and the preparation cost is reduced; and the obtained grape peel jam is simple in raw material composition, is deeply purple, has rich grape fruit fragrance, high content of anthocyanin, abundant nutrient components and rich dietary fibers, can be directly eaten and can also be used as stuffing of moon cakes, cakes and the like. With the adoption of the grape peel jam, the grape peels have high value application, so that the grape peel jam is suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and in particular relates to a grape skin jam and a simple preparation method thereof. Background technique [0002] Grapes are rich in calcium, potassium, phosphorus, iron and other minerals, as well as vitamins C and B 1 , B 2 , B 6 , P, etc., and contains a variety of amino acids needed by the human body, as well as flavonoids that can lower cholesterol levels and anti-aging, and resveratrol that can prevent healthy cells from becoming cancerous and inhibit the spread of cancer cells. Eating more grapes can nourish qi and nourish the liver, restore qi and blood, and beautify the skin, which is very beneficial to the human body. [0003] Grape skin contains a certain amount of nutrients and rich aromatic substances, and the content of anthocyanins, tannins, flavonoids and other substances in grape skin is higher. The cellulose in grape skins is mainly soluble dietary fiber, which i...

Claims

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Application Information

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IPC IPC(8): A23L21/12
Inventor 王晓宇朱艳云王曼任梦梦王雪辉杨巧丽
Owner SHAANXI NORMAL UNIV
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