Processing method of longan jam

A processing method and technology of longan, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., to achieve the effects of increasing heat energy, eliminating fatigue, and eliminating rough taste

Inactive Publication Date: 2017-09-26
宇琪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With longan as the main raw material, processed into jam condiment, there is no related product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of processing method of longan jam, is characterized in that, carries out according to the following steps:

[0017] A, raw material pretreatment: select ripe, longan, blueberry, sand pear, strawberry without damage by diseases and insect pests, shell and remove core after cleaning, get 6kg of longan, blueberry, 4kg of sand pear, and 3kg of strawberry and mix evenly to prepare mixed raw materials. Put the mixed raw materials into 0.2% citric acid solution for color protection treatment for 9 minutes, and make the jam bright in color through color protection treatment;

[0018] B, beating: add 2kg of grape juice, 1kg of honey, and 0.8kg of blueberry juice to 10kg of color-protected mixed raw materials for beating to make longan pulp, directly beating to avoid the loss of nutrients, adding honey can Increase the nutrients in longan pulp;

[0019] C, enzyme treatment: add the pectinase of 0.045kg, the cellulase of 0.025kg in the longan of 10kg, blueberry pulp, mix ...

Embodiment 2

[0026] A, raw material pretreatment: select mature longan, cherries, sand pears, strawberries that are free from diseases and insect pests, shell and remove the core after cleaning, take 6kg longan, cherries, 4kg sand pears, and 3kg strawberries and mix them evenly. The mixed raw materials are obtained, and the mixed raw materials are put into 0.2% citric acid solution to carry out color protection treatment for 9 minutes, and the color protection treatment makes the jam bright in color;

[0027] B. Beating: Add 2kg of grape juice, 1kg of honey, and 0.8kg of blueberry juice to 10kg of color-protected mixed raw materials for beating to make longan and cherry pulp, directly beating to avoid the loss of nutrients , adding honey can increase the nutritional content of longan and cherry pulp;

[0028] C. Enzyme treatment: Add 0.045kg of pectinase and 0.025kg of cellulase to 10kg of longan and cherry fruit pulp, mix well, control the temperature at 43°C for 5 hours, and enzymaticall...

Embodiment 3

[0035] A processing method of longan jam, carried out as follows:

[0036] A, raw material pretreatment: select ripe longan, lychee, pear, strawberry without damage by diseases and insect pests, shell and remove core after cleaning, get 6kg longan, lychee, 4kg pear, and 3kg strawberry and mix evenly to prepare mixed raw materials. Put the mixed raw materials into 0.2% citric acid solution for color protection treatment for 9 minutes, and make the jam bright in color through color protection treatment;

[0037] B. Beating: add 2kg of grape juice, 1kg of honey, and 0.8kg of blueberry juice to 10kg of color-protected mixed raw materials for beating to make longan and lychee pulp, directly beat to avoid the loss of nutrients, add Honey can increase the nutrients in longan and lychee pulp;

[0038] C, enzyme treatment: add the pectinase of 0.045kg, the cellulase of 0.025kg in the longan of 10kg, lychee pulp, mix well, temperature control is 43 ℃, and the time is 5 hours, by the en...

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PUM

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Abstract

The invention discloses a processing method of longan jam. The longan jam is processed and formed by adopting longan as a main raw material and through steps of longan picking, cleaning, pulping, enzyme treatment, proportioning, homogenization, concentration, canning, sterilization, storage and the like. According to the longan jam made by adopting the processing method provided by the invention, through pectase treatment, more nutrient substances can be separated out from the longan; the utilization rate and the nutrient value of the longan are improved; through homogenization treatment, a coarse taste in the jam is eliminated; the jam is enabled to be palatable in sourness and sweetness, fine and smooth in jam body and moderate in thickness; the longan jam contains abundant glucose, sucrose, protein and the like, is also higher in iron content, can be used for improving heat energy and supplementing nutrient, and can be used for enhancing memory.

Description

technical field [0001] The invention relates to a method for making jam, in particular to a method for processing longan jam. Background technique [0002] Longan, also known as longan, improves intelligence. Ripe longan has transparent, soft and juicy flesh, special flavor and fragrant smell. Longan is rich in glucose, sucrose and protein, etc., and has a relatively high iron content, which can increase heat energy and supplement nutrition. With longan as the main raw material, the processed jam condiment has no related products on the market. Contents of the invention [0003] The technical problem to be solved by the present invention is to use longan as a raw material, and adopt steps such as raw material beating, enzyme treatment, deployment, homogenization, concentration, canning, and sterilization to make it. This method can fully retain the nutritional ingredients in the raw material, A processing method of delicious, healthy and nutritious longan jam is provided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/25
CPCA23L21/11A23L21/25A23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/322
Inventor 宇琪汪艾明
Owner 宇琪
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