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Seabuckthorn jam and its preparation method

A technology of seabuckthorn jam and seabuckthorn fruit, which is applied in the direction of food science, etc., can solve the problems of waste of raw materials, the taste of jam is greatly affected, and the taste of seabuckthorn peel is bitter, so as to avoid the effect of loss

Active Publication Date: 2019-06-28
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
Comparison scheme
Effect test

preparation example Construction

[0031] A preparation method of sea-buckthorn jam includes the following steps:

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

[0033] (2) Washing the pomace obtained by squeezing the juice to remove the branches and gravel to obtain a seabuckthorn peel, and crushing and beating the seabuckthorn peel to obtain a seabuckthorn peel mud for use;

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

[0035] (4) Sterilization: the separa...

Embodiment 1

[0056] A sea-buckthorn jam prepared by the following method:

[0057] (1) Preparation of sea buckthorn juice: take sea buckthorn fruit with complete shape and no mechanical damage, clean and remove surface impurities, squeeze the juice with a screw juicer to obtain coarse sea buckthorn juice, and remove the coarse sea buckthorn juice by decanter centrifugation Use butterfly centrifugation to remove the seabuckthorn oil in the crude seabuckthorn juice from the pectin pulp and fiber, use a combination of filter centrifugation and plate and frame filtration to filter, and then perform sedimentation centrifugation to obtain seabuckthorn juice for use;

[0058] (2) Washing the pomace obtained by squeezing the juice to remove the branches and gravel to obtain a seabuckthorn peel, and crushing and beating the seabuckthorn peel to obtain a seabuckthorn peel mud for use;

[0059] (3) Preparation of concentrated juice: mix 5 kg of cucumber juice, 10 kg of apple juice and 50 kg of the original ...

Embodiment 2

[0065] A sea-buckthorn jam prepared by the following method:

[0066] (1) Preparation of sea buckthorn juice: take sea buckthorn fruit with complete shape and no mechanical damage, clean and remove surface impurities, squeeze the juice with a screw juicer to obtain coarse sea buckthorn juice, and remove the coarse sea buckthorn juice by decanter centrifugation Use butterfly centrifugation to remove the seabuckthorn oil in the crude seabuckthorn juice from the pectin pulp and fiber, use a combination of filter centrifugation and plate and frame filtration to filter, and then perform sedimentation centrifugation to obtain seabuckthorn juice for use;

[0067] (2) Washing the pomace obtained by squeezing the juice to remove the branches and gravel to obtain a seabuckthorn peel, and crushing and beating the seabuckthorn peel to obtain a seabuckthorn peel mud for use;

[0068] (3) Preparation of concentrated juice: Put 5 kg of cucumber juice, 15 kg of apple juice and 60 kg of the original ...

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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 a seabuckthorn jam and a preparation method thereof. Background technique [0002] Seabuckthorn fruit is the fruit of seabuckthorn, a plant of the genus Elaeagnus, also known as vinegar willow fruit. Sea buckthorn is a small berry plant, deciduous shrub or small tree. Seabuckthorn is currently the precious economic forest tree species that contains the most types of natural vitamins in the world. Its vitamin C content is much higher than that of fresh dates and kiwis, so it is known as a treasure house of natural vitamins. Seabuckthorn has high nutritional value, ecological value and economic value, especially in the construction of the "Three North" shelterbelt. Seabuckthorn can also treat burns, radiation sickness, heart disease, glaucoma and other diseases. It has unique medicinal value. The nutrient content in its peel is very high, even higher than the nutrient con...

Claims

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Application Information

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Patent Type & Authority Patents(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