Lonicera-fragrantissima-flavored tamarind jam and preparation method

A technology of branch loquat and sour bean, which is applied in the field of branch loquat-flavored sour bean jam, to achieve the effects of easy realization, simple production process and easy preservation

Inactive Publication Date: 2016-10-26
王卫华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of nutritious and health-care jam has been produced with fork loquat and sour beans as the main raw materials, Polygonatum odoratum and Achyranthes bidentata as health-care raw materials, but there is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:

[0024] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat in a pulper equipped with a 60-mesh screen, and make the branch loquat fruit pulp;

[0025] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with a 60-mesh sieve for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 2% sour bean pulp, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% by weight, the fermentation ends;

[0026] C. Pretreatment of Chinese medicinal materials: Take 60% Polygonatum Polygonatum and 40% Achyranthes bidentata in proportion by weight, add water 7 times the weight of raw Chinese medicinal materials, soak for 2 hours, and then decoct...

Embodiment 2

[0033] Embodiment 2, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:

[0034] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat it with a pulper equipped with an 80-mesh screen, and make the branch loquat fruit pulp;

[0035] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with an 80-mesh screen for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 1.5% of sour bean pulp, seal and let stand for fermentation, and stop the fermentation when the alcohol content reaches 0.6% by weight;

[0036] C. Pretreatment of Chinese herbal medicines: take 25% of Polygonatum Polygonatum, 20% of Achyranthes bidentata, 23% of Magnolia officinalis Magnolia officinalis, 15% of orchid orchid, and 17% of Chinese medicinal materials b...

Embodiment 3

[0048] Embodiment 3, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:

[0049] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat it with a pulper equipped with a 100-mesh screen, and make the branch loquat fruit pulp;

[0050] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with a 100-mesh sieve for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 2% sour bean pulp, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% by weight, the fermentation ends;

[0051] C. Pretreatment of Chinese medicinal materials: take 20% of Polygonatum Polygonatum, 13% of Achyranthes bidentata, 16% of Magnolia officinalis Magnolia officinalis, 12% of horned orchid, 15% of red nan, 12% of coriander seed, 1...

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PUM

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Abstract

The invention discloses Lonicera-fragrantissima-flavored tamarind jam and a preparation method. The preparation method includes: using Lonicerafragrantissima and tamarind as raw materials; adding Radix polygonati officinalis and cucubalus root at the same time to obtain the Lonicera-fragrantissima-flavored tamarind jam. Nutritional values of Lonicera fragrantissima and tamarind are fully utilized, and Lonicera fragrantissima and tamarind are compatible and synergistic with traditional Chinese medicine, so that the jam has efficacy of helping digestion to relieve food retention. Tamarind is subject to primary fermentation with fruit wine yeast, so that a mellow flavor is added to the jam, and the jam is sour, sweet, tasty, strong in fruit aroma and rich in nutrition, has certain healthcare function and is easy to preserve and capable of obviously improving discomfort of people with inappetence and food retention if being eaten for a long time. The preparation method is simple and easy, high in economic and social value and suitable for mass production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a kind of sour bean jam with the flavor of cedar loquat and sour bean as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Branch loquat fruit, a deciduous shrub plant, the fruit matures in late April and is naturally disease-resistant. The fruit color is bright red, tender, translucent, crystal clear, bright red like jade, and the fruit shape is a figure-eight branch. The weight of a single fruit is about 2.5g to 5g, the sugar-acid ratio is as high as 39:1, the fruit mineral element content is extremely high, the calcium, iron, phosphorus, and amino acid contents are higher than other fruits, 24 times higher than apples, and the iron content is higher than that of apples. Peach is 5 times higher, and the phosphorus content is the highest among all the fruits reported. It is delicious and refreshing, bright in color, bright...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10A61K36/8969A61P1/14
CPCA61K36/8969A23V2002/00A61K36/355A61K36/36A61K36/48A23V2200/32A61K2300/00
Inventor 王卫华李月华
Owner 王卫华
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