Manufacturing method of delicious kadsura coccinea jam

A production method and technology of jam, which is applied in the field of jam processing, can solve the problems of no buffona jam, etc., and achieve the effects of improving quality and taste, reducing moisture content, and balancing nutrients

Inactive Publication Date: 2018-01-12
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current rarity of Bufonna continues to be more widely used and developed. So far there is no report on Bufonna jam.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of preparation method of delicious bufona jam is characterized in that: it is processed and produced by steps such as pretreatment, crushing and beating, enzyme treatment, deployment, homogenization, concentration, canning, and sterilized storage. The processing method described adopts the following steps:

[0015] ① Raw material pretreatment: select fresh, complete, and pest-free Bufona, wash and filter the water, and spread the cleaned Bufona in a ventilated and cool place indoors for natural evaporation of water, and the water content evaporates. 10% of

[0016] ②Crushing and beating: separate the pulp and skin of the Bufona after water evaporation, cut the Bufona pulp into pieces, and make Bufona blocks, put 10kg of Bufona blocks into 4kg of 25% honey solution After soaking for 10min, beating to prepare Bufona pulp, chopping the Bufona skin, adding 2.5kg of citric acid solution with a concentration of 2% in the 10kg chopped Bufona skin for beat...

Embodiment 2

[0023] Embodiment 2: a kind of preparation method of delicious bufona jam is characterized in that: it is processed and produced by steps such as pretreatment, crushing and beating, enzyme treatment, deployment, homogenization, concentration, canning, and sterilized storage. The processing method described adopts the following steps:

[0024] ① Raw material pretreatment: select fresh, complete, and pest-free bufonna and guava, wash and filter the water, spread the cleaned bufonna and guava in the drying equipment, and dry the water at 45°C Evaporate, and the water content evaporates to 20% of the weight of bufona and guava;

[0025] ②Crushing and beating: wash the evaporated bufona and guava, and then separate the pulp from the peel, cut the bufona meat and guava flesh into pieces to obtain bufona pieces and guava pieces, and take 10kg of cloth Mix Funa block and 2kg guava block evenly to make mixed raw material block, put 10kg mixed raw material block into 5kg fructose syrup...

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PUM

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Abstract

The invention discloses a manufacturing method of a delicious kadsura coccinea jam. The jam is processed and produced by the following steps: pretreatment, crushing, pulping, enzyme treatment, blending, homogenization, concentration, canning, sterilization and storage. Before subjecting the kadsura coccinea to the crushing and the pulping, the method evaporates moisture to reduce a moisture content of the kadsura coccinea and improve the conversion of sugar in the fresh kadsura coccinea. Kadsura coccinea peel is subjected to pulping and compound enzyme treatment for later use, so that the utilization rate of raw materials is improved and nutrient substances in the finished jam are more balanced. The homogenization is carried out more than once prior to concentration of the delicious kadsura coccinea jam, so that the quality and the mouth feel of the delicious kadsura coccinea jam are improved, and finished jam body is delicious and palatable, moderate in viscosity, and excellent in flavor, and has health care effects of promoting the movement of qi, invigorating blood circulation, promoting blood circulation, relieving swelling and relieving pain.

Description

technical field [0001] The invention relates to a processing method of jam, in particular to a preparation method of delicious bufona jam. Background technique [0002] Bufuna, whose scientific name is Black Tiger, is the fruit of Schisandra Schisandra Schisandra, a woody evergreen vine, native to the virgin forest in southwest my country, but it is hard to find its trace now. A new type of fruit that integrates edible, medicinal, greening, and ornamental functions. It is a multi-purpose rare plant that needs to be developed urgently and has great development potential. Bufuna is native to the primeval forest and is a fruit cultivated by the Miao people for generations. It is called "Bufuna" in Miao language, which means the fruit of beauty and longevity. The current rarity of Bufonna has continued to be more widely used and developed. So far there is no related report on Bufonna jam. Contents of the invention [0003] The technical problem to be solved by the present in...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L21/10A23L21/12A23L5/20A23L5/10
Inventor 程龙凤郑强
Owner 程龙凤
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