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Processing method of rosa sterilis jam, processing method of rosa sterilis jelly and processing method of candied rosa sterilis

A processing method and technology of Rosa roxburghii, which is applied in the field of preserved fruit processing, jelly, and Rosa roxburghii jam, can solve problems such as complicated process, residue, and poor product quality, and achieve the effect of simple process flow, low cost, and fine texture

Inactive Publication Date: 2018-03-16
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, Rosa roxburghii is still in the stage of cultivation and promotion, and there are many problems in its development and utilization. For example, in the preparation process of existing Rosa roxburghii jam, jelly, and preserved fruit, there are complex processes, poor product quality, and the use of sulfites for antisepsis. , there exists SO 2 Residue and other issues

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A processing method of Rosa roxburghii jam, comprising the following steps:

[0038] Step 1. Select intact, non-rotten, non-mildew Rosa roxburghii, soak in 0.1wt% potassium permanganate solution for 10 minutes, take it out, rinse with running water, drain, and use 2.5wt% hot lye to peel the method combined with mechanical Peel the skin by rubbing the skin and remove the thorns. After rinsing with running water for 20 minutes, add color protection solution, soak for 30 minutes, remove dandruff, and then blanch in boiling water for 40 to 60 seconds. , cellulase and gelatin swelling solution, uniformly mixed with the Rosa roxburghii pulp, enzymolysis at room temperature for 3 hours, beating, filtering, and the filtrate for later use, adding water to the filter residue to make the material-liquid ratio 1:0.7, stirring, beating and pressing, Filtrate, merge the filtrate of two times of filtration, make the solid substance amount account for more than 60% of fruit weight, the...

Embodiment 2

[0043] A processing method of Rosa roxburghii jam, comprising the following steps:

[0044] Step 1. Select intact golden thorn pears without soft rot and mildew, soak them in 0.1wt% potassium permanganate solution for 10 minutes, take them out, rinse them with running water, drain them, and use 2.5wt% hot lye to peel them with a drum Peel the skin and remove the thorns, rinse with running water for 20 minutes, add color protection solution, soak for 30 minutes, take out, freeze for 2 to 4 hours, thaw, crush and press, take the residue and add water, the ratio of material to liquid is 1:0.7, add fruit Glue enzyme, cellulase, gelatin swelling liquid, mix evenly with pomace, enzymolyze at about 45°C for 2.5 hours, stir, beat and press, filter with centrifuge, combine washing residue liquid and original pulp liquid, make the solid content approx. Accounting for more than 60% of the fruit weight, the resulting fruit pulp is used for later use; the mass ratio of the color-protecting...

Embodiment 3

[0049] A processing method of Rosa roxburghii jam, comprising the following steps:

[0050]Step 1. Select intact golden thorn pears without soft rot and mildew, soak them in 0.1wt% potassium permanganate solution for 5 minutes, take them out, rinse them with running water, drain them, and use 2.5wt% hot lye to peel them and rub them. Peeling machine, peeling and removing thorns, rinse with running water for 20 minutes, add color protection solution, soak for 30 minutes, remove dandruff, and then blanch in boiling water for 40 to 60 seconds, after the blunt enzyme is softened, squeeze and crush, then add pectinase , cellulase and gelatin swelling solution, mixed evenly with Rosa roxburghii pulp, enzymatic hydrolysis at room temperature for 3 hours, beating, filtering, and the filtrate for later use, adding water to the filter residue to make the ratio of material to liquid 1:0.7, stirring, beating, pressing, and filtering , merge the filtrate that filters twice, make the solid ...

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PUM

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Abstract

The invention discloses a processing method of rosa sterilis jam, a processing method of rosa sterilis jelly and a processing method of candied rosa sterilis. The jam is made through the steps of cleaning rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtering, performingblending, performing treatment with a colloidal mill, performing homogenizing, performing concentration, performing canning, performing sterilization, performing cooling, performing preserving and the like; the jelly is made through the following steps of cleaning the rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtration, performing blending, performing treatment with the colloidal mill, performing homogenizing, performing clarification, performing heating for sterilization, performing canning, performing cooling, performing preserving and the like; and the candied rosa sterilis are made through the following steps of cleaning the rosa sterilis, removing stabs, performing peeling, cutting the peeled rosa sterilis into two parts, performing coring, performing color protection, performing blanching, performing sugaring, performing drying and the like. The scratchability of the obtained jam is 227.56g, the thickness / density is 827.73g.sec, the cohesion force is -280.02g, the viscosity index is -59.38g.sec, the soluble solid achieves 60 degrees Bx, the total sugar is 55.0%, and pH is 3.3-3.5. The TSS of the obtained jam is greater than or equal to 45 degrees Bx, the total sugar is about 15.0%, and the pH is 3.0-3.8. The obtained candied rosa sterilis is golden, the total sugar is greater than or equal to 45%, the acidity is 0.45%-0.8% and the moisture content is 15%-25%.

Description

technical field [0001] The invention relates to the processing and utilization of Rosa roxburghii, in particular to a method for processing Rosa roxburghii jam, jelly and preserved fruit. Background technique [0002] Golden thorn pear (Rosa sterilis), also known as seedless thorn pear, is a perennial evergreen shrub in the Rosaceae family. It is a unique species in Guizhou. Seed abortion. The tannin and crude fiber content of golden thorn pear are relatively low, the sugar content, soluble solids, vitamin C and superoxide dismutase content are high, and the meat is delicate, sweet and sour, rich in aroma, thornless and seedless. It is a good raw material for processing juice drinks. [0003] Rosa roxburghii was discovered for the first time by Guizhou Agricultural College in 1981 during the investigation of roxburghii resources in the whole province. It is a new variety with a height of 4-6m and strong growth. It is a temperature-loving mid-subtropical species, resistant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23G3/48
CPCA23G3/48A23L21/11A23L21/15A23V2002/00A23V2200/048A23V2200/242A23V2250/5432A23V2250/032A23V2250/1614A23V2250/1582A23V2250/628A23V2250/28A23V2250/5072A23V2250/5086A23V2250/5066A23V2250/5036A23V2250/502A23V2300/20A23V2300/24A23V2300/26A23V2300/48A23V2250/5112A23V2250/642A23V2250/6412A23V2200/22A23V2250/511
Inventor 彭凌张猛赵小红
Owner SOUTHWEAT UNIV OF SCI & TECH
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