Method for preparing lemon jam by fermentation of spent edible fungus substrate

A technology for edible mushrooms and lemon jam, applied in the food field, can solve the problems of restricting eating people, polluting the environment, wasting resources, etc., and achieving the effects of utilizing waste resources, enriching nutrients, and promoting digestion.

Inactive Publication Date: 2018-03-23
李炫颖
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the problem that currently most jams are prepared with pulp, and the peel is discarded as domestic garbage, which not only pollutes the environment, but also wastes resources, and uses white sugar as a sweetener to limit the number of people who eat it. Method for preparing lemon jam by fermenting edible mushroom chaff

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] Preparation method of sweetener:

[0022] a. According to the mass ratio of 1:10~15, mix and soak stevia leaves and water at a temperature of 90~100°C, keep warm for 30~40min, wait to cool to room temperature, filter, and obtain the filtrate, according to the mass ratio of 10:1, Mix the filtrate and calcium oxide, let stand for 1~2h, filter to obtain filtrate a, add ferrous sulfate solution with 1~2% of the quality of filtrate a to filtrate a, stir evenly, let stand for 1~2h, filter to obtain Filtrate b, concentrate the filtrate b, wait to cool to room temperature, add an ethanol solution with 1 to 2 times the mass of the filtrate b, let it stand for 1 to 2 hours, and filter to obtain the filtrate c;

[0023] b. Add the filtrate c to the anion exchange column, wash with ethanol, collect the washing liquid, concentrate the washing liquid to obtain a concentrate, and recrystallize the concentrate and methanol solution according to the mass ratio of 1:3~4, that is Get swe...

Embodiment 1

[0032] The mixed liquid is mixed with water, sodium bicarbonate and sodium carbonate according to the mass ratio of 10:0.7:0.3, and stirred evenly to obtain the mixed liquid.

[0033] Preparation method of sweetener:

[0034] a. According to the mass ratio of 1:10, mix and soak stevia leaves and water at a temperature of 90°C, keep it warm for 30 minutes, wait to cool to room temperature, and filter to obtain the filtrate. According to the mass ratio of 10:1, filter the filtrate and calcium oxide Mix, stand still for 1h, filter to get filtrate a, add filtrate a mass 1% ferrous sulfate solution to filtrate a, stir evenly, let stand for 1h, filter to get filtrate b, concentrate filtrate b, wait to be cooled to At room temperature, add an ethanol solution of 1 times the mass of the filtrate b, let it stand for 1 hour, and filter to obtain the filtrate c;

[0035] b. Add the filtrate c to the anion exchange column, wash with ethanol, collect the washing liquid, and concentrate th...

Embodiment 2

[0044] The mixed liquid is mixed with water, sodium bicarbonate and sodium carbonate according to the mass ratio of 10:0.7:0.3, and stirred evenly to obtain the mixed liquid.

[0045] Preparation method of sweetener:

[0046] a. According to the mass ratio of 1:15, mix and soak stevia leaves and water at a temperature of 100°C, keep it warm for 40 minutes, wait to cool to room temperature, and filter to obtain the filtrate. According to the mass ratio of 10:1, the filtrate and calcium oxide Mix, stand still for 2 hours, filter to obtain filtrate a, add filtrate a mass 2% ferrous sulfate solution to filtrate a, stir evenly, leave standstill for 2 hours, filter to obtain filtrate b, concentrate filtrate b, wait to be cooled to At room temperature, add an ethanol solution twice the mass of filtrate b, let it stand for 2 hours, and filter to obtain filtrate c;

[0047] b. Add the filtrate c to the anion exchange column, wash with ethanol, collect the washing liquid, and concentra...

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PUM

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Abstract

The invention discloses a method for preparing lemon jam by fermentation of spent edible fungus substrate and belongs to the field of food. A nontoxic and natural organic sweetener is extracted from stevia rebaudiana leaf. The sweetener doesn't participate in metabolism in human body or provide heat; and lemon itself promotes digestion. Thus, jam is especially suitable for people with poor gastrointestinal functions as well as diabetic patients and middle-aged and aged people. The jam has a wide range of customers and has efficacy of clearing heat, promoting dieresis and regulating gastric acid. Then, health efficacy of the jam is also enhanced. In addition, sour flavour of lemon can be covered with sweetness of the sweetener, and beta-cyclodextrin has an embedding effect on bitter substances. Therefore, mouthfeel of the jam is further improved. Existing jams are mostly prepared from pulp and pericarp is thrown away as house refuse such that the environment is polluted and resources are wasted. In addition, white sugar is used as a sweetener, thus limiting the range of customers. The above problems are solved by the method of the invention.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing lemon jam by fermenting edible mushroom chaff. Background technique [0002] Jam is made of fruit, after cleaning, peeling, pitting, softening, beating, adding sugar, stabilizer, thickener, acidity regulator and other ingredients, after a series of processing such as boiling, concentration, filling, sterilization, etc. The resulting semi-fluid or solid food, also called jam, is classified according to product use, which is a commonly used method in the jam manufacturing industry. It is mainly divided into raw material jam and table jam. Among them, raw material jams can be further divided into jams for yogurt, jams for frozen drinks, jams for baking and other jams. It is characterized by high sugar and high acidity, the product is thick but not greasy, and has the aroma of raw materials. It is mainly used to spread on bread or toast. Jam is a derivative of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/30A23L33/10A23L33/105A23L33/135A23L5/30
CPCA23L5/34A23L21/12A23L29/35A23L33/10A23L33/105A23L33/135A23V2002/00A23V2200/14A23V2200/15A23V2200/32A23V2200/328A23V2200/30A23V2200/16A23V2250/21
Inventor 李炫颖乔舍程依
Owner 李炫颖
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