Manufacturing method of elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly

A production method and sapodilla technology are applied in the field of food processing to achieve the effects of simple production process, high elasticity and convenient storage

Inactive Publication Date: 2016-09-21
卢荣红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care jelly has been produced by using sandy dates and sapodilla as main raw materials, citrus aurantium and dog spine as health-care raw materials, but there are no reports or products on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of preparation method of Elaeagnus saponi flavor sapodilla jelly adopts the following steps:

[0027] A. Elaeagnus pretreatment: Take the fresh and mature Elaeagnus alba, remove the core, pour it into the mobile washing tank, rinse it with clean water, put it into a chopping machine and cut it into cubes to obtain diced Elaeagnus, add the sand Sweet wine koji with a weight of 2% jujube diced, stirred evenly, put into a stainless steel container, sealed and left to ferment, and when the alcohol content reached 1% by weight, the fermentation was terminated;

[0028] B. Sapodilla pretreatment: Take fresh, plump, ripe sapodilla without pests and diseases, remove the core, pour it into the mobile washing tank, rinse it with clean water, put it into a chopping machine and cut it into cubes to obtain diced sapodilla, add Sapodilla weight 0.5% cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C and kept for 50 minutes to obtain enzymatically hy...

Embodiment 2

[0039] Embodiment 2, a kind of preparation method of Elaeagnus saponi flavor sapodilla jelly adopts the following steps:

[0040] A. Elaeagnus pretreatment: Take the fresh and mature Elaeagnus alba, remove the core, pour it into the mobile washing tank, rinse it with clean water, put it into a chopping machine and cut it into cubes to obtain diced Elaeagnus, add the sand Sweet wine koji with a weight of 1.5% jujube diced, stirred evenly, put into a stainless steel container, sealed and left to ferment, and when the alcohol content reached 0.8% by weight, the fermentation was terminated;

[0041] B. Sapodilla pretreatment: Take fresh, plump, ripe sapodilla without pests and diseases, remove the core, pour it into the mobile washing tank, rinse it with clean water, put it into a chopping machine and cut it into cubes to obtain diced sapodilla, add Sapodilla weight 0.4% cellulase, 0.4% hemicellulase, 0.3% pectinase, heated to 38-42°C and kept for 55 minutes to obtain enzymaticall...

Embodiment 3

[0057] Embodiment 3, a kind of preparation method of Shanxiaoju flavor sapodilla jelly adopts the following steps:

[0058] A. Shanxiaoju pretreatment: Take the fresh and mature Shanxiaoju with complete skin, remove the core, pour it into the mobile washing tank, wash it with clean water, put it into a crusher for crushing, and then add Shanxiaoju to the weight of 1-3% The fruit wine distiller's mother, stir evenly, put into the stainless steel container, seal and stand for fermentation, when the alcohol content is 0.8% by weight, the fermentation is finished;

[0059] B. Sapodilla pretreatment: Take fresh, plump, ripe sapodilla without pests and diseases, remove the core, pour it into the mobile washing tank, rinse it with clean water, put it into a chopping machine and cut it into cubes to obtain diced sapodilla, add Sapodilla weight 0.5% cellulase, 0.3% hemicellulase, 0.4% pectinase, heated to 38-42°C and kept for 55 minutes to obtain enzymatically hydrolyzed diced sapodill...

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PUM

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Abstract

The present invention discloses a manufacturing method of elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly. The elaeagnus angustifolia fruit flavored manilkara zapota fruit jelly is prepared by using the elaeagnus angustifolia fruits and manilkara zapota fruits as raw materials and at the same time adding fructus aurantii immaturus and rhizoma cibotii. The nutritional values of the elaeagnus angustifolia fruits and the manilkara zapota fruits are fully used, the two raw materials are in compatibility with traditional Chinese medicines to have synergistic interactions, so that the fruit jelly has efficacies of strengthening stomach and benefiting spleen, and removing and guiding stagnation. In the manufacturing method, the elaeagnus angustifolia fruits are subjected to a sweet wine koji initial fermentation, which enables the finished products to have a mellow fragrance. Cellulase, hemicellulase and pectinase are used to carry out a combined enzymolysis on the raw material of the manilkara zapota fruits, which enables the manilkara zapota fruits to be more delicate in tastes. The prepared finished products are sweet, delicious, and tasty, crystal clear, and full of flexibility, have certain health-care functions, are convenient in storage, and can significantly improve spleen and stomach weakness, and discomforts of populations with diet stagnation in a long-term consumption. The manufacturing technology is simple, easy to implement, and in line with the current market development needs, and can be subjected to large-scale productions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sapodrome-flavored sapodilla jelly prepared by using sapodrome and sapodilla as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Azalea, aliases: Qilixiang, Fragrant Willow, Thorn Willow, Osmanthus Willow, Silver Willow, Yinliu Hudaozi, Yageda, Red Bean, Zeji Maodao, Gijiegedai, Elapidaeceae, Elapia genus Deciduous trees or small trees, 5-10 meters high, without thorns or with thorns, 30-40 mm long, brown-red, shiny; young branches densely covered with silvery-white scales, old branches with reddish-brown scales, shiny. Leaf thin papery, oblong-lanceolate to linear-lanceolate, apex obtuse or obtuse, base cuneate, entire margin, with silvery-white round scales when young, partly shed when mature, greenish, below Off-white, densely covered with white scales, shiny, with inconspicuous lateral veins; petiole is slender, sil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/105
CPCA23V2002/00
Inventor 卢荣红张艳
Owner 卢荣红
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