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Preparation method of aloe and pitaya jam

A technology of dragon fruit and aloe pulp, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of aloe jam flavor and single color, so as to improve market competitiveness and prevent discoloration The effect of changing taste and beautiful color

Inactive Publication Date: 2017-02-22
云南万绿生物股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem of single flavor and color of existing aloe jam, the invention provides a preparation method of aloe dragon fruit jam

Method used

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  • Preparation method of aloe and pitaya jam
  • Preparation method of aloe and pitaya jam
  • Preparation method of aloe and pitaya jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A. Wash 10 tons of aloe leaves with water, then disinfect and clean the surface of the aloe leaves with a chlorine dioxide disinfectant with a concentration of 25ppm to control the growth of microorganisms, and then rinse the aloe leaves with pure water to remove residual disinfectants , then remove the head and tail, side thorns and skin, cut the obtained aloe pulp into cubes with a particle size of 5 mm, boil in water for 3 to 5 minutes, drain and pass through a sieve with a pore size of 2 mm, and take the sieve to obtain aloe particles larger than 2 mm ;

[0029] B, the dragon fruit is cleaned after screening and removing impurities, peeled, and pulverized to obtain dragon fruit pulp;

[0030] C, prepare raw materials according to the components of the following parts by mass:

[0031] 18 servings of sugar,

[0032] Aloe Vera Granules 54 parts,

[0033] 28 servings of dragon fruit pulp,

[0034] 8 parts of thickener;

[0035] Wherein the thickener is made of the...

Embodiment 2

[0044] A. Wash 15 tons of aloe leaves with water, then disinfect and clean the surface of the aloe leaves with a chlorine dioxide disinfectant with a concentration of 25ppm to control the growth of microorganisms, and then rinse the aloe leaves with pure water to remove residual disinfectants , remove the head and tail, side thorns and skin afterwards, and the gained aloe pulp is cut into dices with a particle size of 10 mm, put in water and boil for 5 minutes, and after draining, pass through a sieve with an aperture of 7 mm, and get the sieve to obtain an aloe particle greater than 7 mm;

[0045] B, the dragon fruit is cleaned after screening and removing impurities, peeled, and pulverized to obtain dragon fruit pulp;

[0046] C, prepare raw materials according to the components of the following parts by mass:

[0047] 20 servings of sugar,

[0048] 43 parts of aloe vera particles,

[0049] 20 servings of dragon fruit pulp,

[0050] 5 parts of thickener;

[0051] The thi...

Embodiment 3

[0060] A. Wash 20 tons of aloe leaves with water, then disinfect and clean the surface of the aloe leaves with a chlorine dioxide disinfectant with a concentration of 25ppm to control the growth of microorganisms, and then rinse the aloe leaves with pure water to remove residual disinfectants , remove the head and tail, side thorns and skin afterwards, and the gained aloe pulp is cut into dices with a particle size of 20mm, put in water and boil for 3min, pass through a sieve with a 10mm aperture after draining, and get the sieve to obtain an aloe particle greater than 10mm;

[0061] B, the dragon fruit is cleaned after screening and removing impurities, and pulverized to obtain the processed dragon fruit pulp;

[0062] C, prepare raw materials according to the components of the following parts by mass:

[0063] 22 parts sugar,

[0064] Aloe Vera Granules 59 parts,

[0065] 30 servings of dragon fruit pulp,

[0066] 3 parts of thickener;

[0067] The thickener is made of t...

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Abstract

The invention discloses a preparation method of aloe and pitaya jam. The preparation method comprises steps as follows: aloe is peeled, obtained aloe flesh is diced and then placed in water to be boiled, dices are drained and screened, and aloe particles are obtained; pitaya is screened, is subjected to impurity removing and then is cleaned, and processed pitaya pulp is obtained through crushing; the pitaya pulp, sugar and a thickening agent are added to the aloe particles and mixed uniformly, a mixture is subjected to conventional sterilization, and the aloe and pitaya jam is obtained. According to the aloe jam prepared from the pitaya pulp, flavor and appearance are greatly changed, the jam is endowed with faint scent and bright color of the pitaya, and a product can be more popular; the aloe and pitaya jam is light red, colloidal and odor-free, tastes moderately sweet and acidic, is free of obvious layering, water absorption and crystallization, contains Aloe vera gel, has special taste and flavor of the pitaya and attractive color and luster, is not prone to changing color and flavor and has a long guarantee period.

Description

technical field [0001] The invention relates to a preparation method of aloe dragon fruit jam, which belongs to the technical field of plant processing. Background technique [0002] Aloe is an evergreen herb of Liliaceae and Aloe. It is native to the Mediterranean coast, Africa, and tropical America. It is also distributed in Yunnan, my country. Aloe vera is an ancient and traditional commonly used plant and medicine. No matter from the perspective of traditional medicine or modern medicine, the medicinal value of aloe vera has been affirmed in our country. It has been recorded in our country's pharmacopoeia. In recent years, there have been breakthrough applications in aloe cosmetics, aloe food, aloe health care products, etc. in China. [0003] With the in-depth development of aloe food and aloe health products, especially the wide application of aloe jam in dairy products, people have put forward higher requirements for the diversity, taste, appearance and quality of al...

Claims

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Application Information

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IPC IPC(8): A23L21/12
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 罗秉俊杨芳芳
Owner 云南万绿生物股份有限公司
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