Hippophae rhamnoides jam and preparation method thereof

A technology for sea buckthorn jam and sea buckthorn fruit, which is applied in the direction of food science and the like, can solve the problems that jam is divided into a great influence on taste, waste of raw materials, bitter taste of sea buckthorn peel, etc., and achieves the effect of increasing nutrition and health care value and realizing the effect of waste utilization.

Active Publication Date: 2017-02-22
新疆慧华沙棘生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing of seabuckthorn fruit has been widely valued. However, in the current processing of seabuckthorn jam, the peel is directly thrown away, resulting in a waste of raw materials. Both are steamed and concentrated, but this has a great impact on the taste of the jam

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0031] A preparation method of seabuckthorn jam, comprising the steps of:

[0032] (1) Preparation of seabuckthorn raw juice: take seabuckthorn fruits with complete fruit shape and no mechanical damage, clean and remove surface impurities, and squeeze the juice with a screw juicer to obtain coarse seabuckthorn juice, and then separate the pectin in the coarse seabuckthorn juice pulp, fiber and seabuckthorn oil to obtain seabuckthorn juice, standby;

[0033] (2) washing the pomace obtained by squeezing the juice to remove miscellaneous branches and gravel therein to obtain seabuckthorn peel, grinding and beating the described seabuckthorn peel to obtain seabuckthorn peel puree, which is set aside;

[0034] (3) Preparation of concentrated juice: mix cucumber juice, apple juice and the seabuckthorn raw juice according to the mass ratio of 1:2-3:10-15, then freeze and concentrate until the mass percentage of soluble solids is 30- 38% juice concentrate;

[0035] (4) Sterilization...

Embodiment 1

[0056] A kind of seabuckthorn jam is prepared by the following method:

[0057] (1) Prepare seabuckthorn raw juice: take seabuckthorn fruits with complete fruit shape and no mechanical damage, clean and remove surface impurities, squeeze the juice with a screw juicer to obtain thick seabuckthorn juice, and use decanter centrifugation to remove the thick seabuckthorn juice The pectin pulp and fiber are removed by butterfly centrifugation to remove the seabuckthorn oil in the thick seabuckthorn juice, combined with filter centrifugation and plate and frame filtration, and then subjected to sedimentation and centrifugation to obtain seabuckthorn raw juice for subsequent use;

[0058] (2) washing the pomace obtained by squeezing the juice to remove miscellaneous branches and gravel therein to obtain seabuckthorn peel, grinding and beating the described seabuckthorn peel to obtain seabuckthorn peel puree, which is set aside;

[0059] (3) Preparation of concentrated juice: 5kg of cu...

Embodiment 2

[0065] A kind of seabuckthorn jam is prepared by the following method:

[0066] (1) Prepare seabuckthorn raw juice: take seabuckthorn fruits with complete fruit shape and no mechanical damage, clean and remove surface impurities, squeeze the juice with a screw juicer to obtain thick seabuckthorn juice, and use decanter centrifugation to remove the thick seabuckthorn juice The pectin pulp and fiber are removed by butterfly centrifugation to remove the seabuckthorn oil in the thick seabuckthorn juice, combined with filter centrifugation and plate and frame filtration, and then subjected to sedimentation and centrifugation to obtain seabuckthorn raw juice for subsequent use;

[0067] (2) washing the pomace obtained by squeezing the juice to remove miscellaneous branches and gravel therein to obtain seabuckthorn peel, grinding and beating the described seabuckthorn peel to obtain seabuckthorn peel puree, which is set aside;

[0068] (3) Preparation of concentrated juice: 5 kg of c...

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PUM

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Abstract

The invention discloses hippophae rhamnoides jam and a preparation method thereof. The method comprises the following steps of (1) preparing hippophae rhamnoides juice; (2) preparing hippophae rhamnoides pericarp paste; (3) preparing concentrated juice: mixing cucumber juice, apple juice and the hippophae rhamnoides juice at the mass ratio of 1:(2-3):(10-15), and freezing and concentrating until the weight percent of a soluble solid is 30-38%; (4) sterilizing: evenly mixing the separated pulp, pectin, fibers and the hippophae rhamnoides pericarp paste, then conducting pasteurization to obtain a pulp material, and conducting high voltage pulsed electric field sterilization on the concentrated juice to obtain sterile concentrated juice; and (5) taking the following raw materials by weight: 50-70 parts of the sterile concentrated juice, 5-15 parts of the pulp material, 1-5 parts of a stabilizer, and 10-25 parts of a sweetening agent, and mixing the raw materials evenly to obtain the hippophae rhamnoides jam. The hippophae rhamnoides jam prepared through the method is low in loss of nutrients and flavor substances, and is tasty and refreshing.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to seabuckthorn jam and a preparation method thereof. Background technique [0002] Seabuckthorn fruit is the fruit of Hippophae rhamnoides, also known as vinegar willow fruit and sour thorn fruit. Sea buckthorn fruit is a small berry plant, deciduous shrub or small tree. Seabuckthorn is currently the precious economic forest tree species that contains the most natural vitamins in the world. Its vitamin C content is much higher than that of fresh jujube and kiwi fruit, so it is known as a treasure house of natural vitamins. Seabuckthorn has high nutritional value, ecological value and economic value, especially plays an important role in the construction of "Three North" shelterbelts. Seabuckthorn can also treat burns, radiation sickness, heart disease, glaucoma and other diseases, and has unique medicinal value. The nutrient content in its peel is very high, even hig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L19/00
Inventor 蔡永国吴同华
Owner 新疆慧华沙棘生物科技有限公司
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