Lonicera fragrantissima flavored tamarind jam

A technology of fork loquat and bean jam, applied in the field of food processing, to achieve the effect of simple production process, easy realization and easy preservation

Inactive Publication Date: 2017-05-17
王卫华
View PDF0 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:

[0025] 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;

[0026] 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;

[0027] 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

[0034] Embodiment 2, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:

[0035] 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;

[0036] 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;

[0037] 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

[0049] Embodiment 3, a kind of sour bean jam of fork loquat flavor, adopts the following steps to make:

[0050] 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;

[0051] 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;

[0052] 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, 12% of linden li...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses lonicera fragrantissima flavored tamarind jam which is prepared by taking lonicera fragrantissima and tamarind as raw materials, and adding radix polygonati officinalis and brachystemma calycinu. The nutrient values of the lonicera fragrantissima and the tamarind are sufficiently utilized, synergistic interaction can be achieved when lonicera fragrantissima and tamarind are matched with traditional Chinese medicines mutually, and effects of promoting digestion and relieving stasis can be achieved. As the tamarind is subjected to fruit wine yeast primary fermentation, a finished product has alcoholic fragrance, a prepared finished product is sour, sweet and tasty and thick in fruit fragrance and rich in nutrition, has a certain healthcare function, is easy to preserve, and is capable of remarkably alleviating discomfort of people suffering from inappetence and food retention when being taken for a long time. The lonicera fragrantissima flavored tamarind jam is simple in preparation process, easy to achieve and relatively high in economic value and social value, and on-scale production can be achieved.

Description

[0001] This application is a divisional application with the application number 201610408566.7, the application date is June 13, 2016, and the invention title is "a kind of sour bean jam with branched loquat flavor and its preparation method". technical field [0002] 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 [0003] 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 oth...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L33/105
CPCA23V2002/00
Inventor 王卫华李月华
Owner 王卫华
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap