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Compound actinidia kolomikta fruit jam and preparation method thereof

A technology of kiwi fruit and jam, which is applied in the compound jam of kiwi fruit and its preparation, can solve the problems of poor taste of the finished product, insufficient dietary fiber, waste of resources in the production process, etc., to reduce acidity, improve metabolism, and taste sweet and sour Appropriate effect

Active Publication Date: 2018-03-06
JINLIN MEDICAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the shortcomings of the above-mentioned existing kiwi fruit jam, such as little dietary fiber, poor taste of the finished product, and serious waste of resources in the production process, the applicant provides a compound jam rich in dietary fiber, unique in flavor, refreshing in taste, and high in nutritional value. , so as to provide a new way and basis for the development and utilization of wild kiwifruit resources

Method used

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  • Compound actinidia kolomikta fruit jam and preparation method thereof
  • Compound actinidia kolomikta fruit jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Pretreatment: Select the fruits of Gouzao kiwi fruit with no pests and diseases, no wounds, consistent size and maturity, wash them with running water and disinfect them to remove microorganisms, soil and other impurities, and put them in boiling water to heat them. Scalding for 15 seconds, the peel and pulp are separated; the lemon is washed and squeezed, the lemon residue is left for later use, and the jujube kiwi fruit peel and pulp are added with lemon juice to protect the color; the Sydney pear is washed with running water and disinfected;

[0035] (2) Chopping and squeezing the pulp: Cut the kiwi jujube fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water at a ratio of 3:1, filter and collect the kiwi fruit seeds. Peel, core and cut Sydney pears and soak in lemon juice for 2 minutes. The Sydney pear and water are put into a juicer to grind according to 4:1, the water temperature is about 60℃, and the pear pulp is placed at 90℃ for 5 minutes; ...

Embodiment 2

[0041] (1) Pretreatment: Select the fruits of Gouzao kiwi fruit with no pests and diseases, no wounds, consistent size and maturity, wash them with running water and disinfect them to remove microorganisms, soil and other impurities, and put them in boiling water to heat them. Scalding for 10 seconds, the peel and pulp are separated; the lemon is washed and squeezed, and the lemon residue is left for later use. Add lemon juice to the jujube kiwi fruit peel and pulp to protect the color; the Sydney pear is washed with running water and disinfected;

[0042] (2) Cut and squeeze the kiwi fruit: cut the gooseberry kiwi fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water in a ratio of 3:1, filter and collect the gooseberry kiwi fruit seeds; peel the pear , Core, cut into pieces, soak in lemon juice for 1 min; pear pear and water are put into a juicer according to 4:1 to grind, the water temperature is about 60 ℃, the pear pulp is placed at 85 ℃ for 6 min;

[0043] ...

Embodiment 3

[0048] (1) Pretreatment: Select the fruits of Gouzao kiwi fruit with no pests and diseases, no wounds, consistent size and maturity, wash them with running water and disinfect them to remove microorganisms, soil and other impurities, and put them in boiling water to heat them. Scalding for 20s, the peel and flesh separate. Wash the lemon and squeeze the juice, leave the lemon dregs for later use, and add lemon juice to the jujube kiwi fruit peel and flesh. Sydney is washed with running water and disinfected;

[0049] (2) Chopping and squeezing the pulp: Cut the Gouza kiwi fruit into 3×3×3mm particles, add lemon juice, squeeze the pulp and water according to the ratio of 3:1, filter and collect Gouzao kiwi seeds. Peel, core, and cut Sydney pears and soak in lemon juice for 3 minutes; pear and water are put into a juicer according to 4:1 and the water temperature is about 60℃. Put the pear pulp at 87°C for 4 min;

[0050] (3) Treatment of kiwi fruit peel and lemon dregs: chop lemo...

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Abstract

The present invention discloses compound actinidia kolomikta fruit jam. The fruit jam comprises the following raw material compositions in mass percentages: 20-40% of actinidia kolomikta fruit slurry,1-10% of mixed fruit residues of actinidia kolomikta fruit peels and lemon residues, 3-8% of enzyme clear liquid, 0.5-4% of actinidia kolomikta fruit seed powder, 40-60% of snow pear slurry, 10-20% of white granulated sugar and 1.5-3% of lemon juice. By adding the enzyme clear liquid, the compound actinidia kolomikta fruit jam can improve body metabolism, regulate gastrointestinal tracts, improvedigestion and absorption, improve immunity, and enhance constitution. During production processes, all the raw materials are fully used, the lemon juice is used for color protection, the lemon residues and actinidia kolomikta fruit peels are used for manufacturing the enzyme clear liquid, the mixed residues of the left actinidia kolomikta fruit peels and lemon residues are beat into slurry, the fruit jam is added, and the mixture can improve the vitamin C content and dietary fibers of the fruit jam and is high in resource utilization rate. The actinidia kolomikta fruit seeds are ground and crushed refinedly, then the fruit jam is added, the delicate mouthfeel, color and luster of the fruit jam are increased, hard shells of the actinidia kolomikta fruit seeds are broken, and the fruit jamis more easily digestible.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a compound jam of jujube kiwi fruit and a preparation method thereof. Background technique [0002] Wild Goose Jujube kiwi is also known as Gou Jujube, belonging to Actinidiaceae and Actinidia genus. The flavor is unique, sweet and sour, and the pulp contains a variety of vitamins, amino acids, trace elements, edible dietary fiber and other nutrients. It has the functions of anti-aging, anti-cancer, anti-tumor and anti-inflammatory, improving immune function, assisting digestion, and preventing constipation. Wild Goose Jujube kiwifruit is rich in resources, but its products are still rare. The mature pulpy fruit is harvested in high temperature in summer, so it is not easy to store and easy to spoil. It can be made into Goose Jujube kiwi fruit jam to increase its storage period. , Improve market value. Sydney is rich in dietary fiber, vitamins and trace elements such as phos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/00
CPCA23L21/12A23L21/15A23L33/00
Inventor 左丽丽
Owner JINLIN MEDICAL COLLEGE
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