Making method of mulberry jam

A production method and mulberry technology are applied in the field of mulberry jam production, which can solve the problems such as the inability to fully utilize the economic value of mulberry nutrients, and achieve the effects of eliminating rough taste, delicate sauce and increasing appetite.

Inactive Publication Date: 2017-09-05
宇琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing mulberry is mainly eaten as a fresh fruit that farmers like, and the nutrients of mulberry cannot be fully utilized and the economic value of mulberry cannot be improved.
With mulberry as the main raw material, the processed jam condiment has no related products on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of mulberry jam is characterized in that, carries out as follows:

[0017] A. Raw material pretreatment: select mature mulberries, strawberries, and citrus fruits that are free from diseases and insect pests, wash and control the moisture for later use.

[0018] B. Pickling: Wash the mulberries and strawberries, add 250 grams of sugar, mix well and marinate for 1 hour.

[0019] C. Enzyme treatment: Add 0.05kg of pectinase to 10kg of mulberry and strawberry pulp, mix evenly, control the temperature at 45°C, and take 4 hours. Through the enzymolysis of pectinase, more mulberry and strawberry will be precipitated nutrients;

[0020] D, allotment: add the fructose of 1.2kg, the Ligustrum fruit juice of 0.6kg, the concentrated citric acid of 0.1kg, the gelatin of 0.02kg to the mulberry fruit after 10kg enzyme treatment, strawberry pulp and mix evenly, make mixed solution;

[0021] E. Homogenization: Homogenize the mixed solution after enzyme tr...

Embodiment 2

[0026] A kind of preparation method of mulberry jam is characterized in that, carries out as follows:

[0027] A. Raw material pretreatment: Select mature mulberries, blueberries, and lycium fruits that are free from diseases and insect pests, wash and control the moisture for later use.

[0028] B. Pickling: Wash the mulberries and blueberries, add 250 grams of sugar, mix well and marinate for 1 hour.

[0029] C. Enzyme treatment: Add 0.05kg of pectinase to 10kg of mulberry and blueberry pulp, mix well, control the temperature at 45°C, and take 4 hours. Through the enzymatic hydrolysis of pectinase, more nutrients will be separated from the mulberry substance;

[0030] D, allotment: add the fructose of 1.2kg, the Ligustrum fruit juice of 0.6kg, the concentrated citric acid of 0.1kg, the gelatin of 0.02kg to the mulberry after 10kg enzyme treatment, the blueberry fruit pulp and mix evenly, make mixed liquor;

[0031] E. Homogenization: Homogenize the mixed solution after enz...

Embodiment 3

[0036] A kind of preparation method of mulberry jam, is characterized in that, adopts following steps:

[0037] A. Raw material pretreatment: select mature mulberries, raspberries, and lycium fruits that are free from diseases and insect pests, wash and control the moisture for later use.

[0038] B. Pickling: Wash the mulberries and raspberries, add 250 grams of sugar, mix well and marinate for 1 hour.

[0039] C. Enzyme treatment: Add 0.05kg of pectinase to 10kg of mulberry and raspberry pulp, mix evenly, control the temperature at 45°C, and take 4 hours to separate out mulberry and raspberry through the enzymolysis of pectinase more nutrients;

[0040] D, allotment: add the fructose of 1.2kg, the Ligustrum fruit juice of 0.6kg, the concentrated citric acid of 0.1kg, the gelatin of 0.02kg to the mulberry fruit after 10kg enzyme treatment, the raspberry pulp and mix evenly, make mixed solution;

[0041] E. Homogenization: Homogenize the mixed solution after enzyme treatment...

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PUM

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Abstract

The invention provides a making method of mulberry jam. The making method includes: adopting mulberry as a main raw material; subjecting the mulberry to selecting, washing, pulping, enzyme treatment, blending, homogenizing, concentrating, canning, sterilizing and storing. By treatment with pectinase, more nutritional substances can be extracted from the mulberry, so that utilization rate and nutritional value of the mulberry are increased; through homogenizing treatment, rough taste in the jam is eliminated, and the jam is sour, sweet and palatable, exquisite in jam body and proper in viscosity and can replenish blood to nourish yin and promote salivation to quench thirst.

Description

technical field [0001] The invention relates to a method for preparing jam, in particular to a method for preparing mulberry jam. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, mulberry, mulberry, black gluten, etc. "Compendium of Materia Medica" and other medical classics have elaborated on the medicinal value and usage of mulberry. Mulberry is sweet and cold in nature, and has the functions of nourishing liver and kidney, promoting body fluid and moistening dryness, and black eyes. Mulberry fruit has been a kind of diuretic, health care, and refreshing fresh fruit that people often use since ancient times. Its special effects are recorded in the Compendium of Materia Medica. Existing mulberry is mainly eaten as a fresh fruit that farmers like, and the nutrients of mulberry cannot be fully utilized and the economic value of mulberry cannot be improved. With mulberry as the main raw material, the processed jam condiment has no related p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10
CPCA23L21/11A23L33/10A23V2002/00A23V2200/30A23V2200/314
Inventor 宇琪张利敏
Owner 宇琪
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