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Pickled compound fruit-flavored red jujube and manufacture method thereof

A technology of jujube and fruit flavor, which is applied in the fields of fruit and vegetable preservation, food ingredients as odor improvers, and food ingredients as taste improvers. Effect

Inactive Publication Date: 2018-10-02
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pomelo peel is soaked in water to remove the bitterness, and the bitterness is not completely removed.

Method used

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  • Pickled compound fruit-flavored red jujube and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A compound fruity jujube side dish, comprising the following components in parts by weight:

[0065] After treatment, 70 parts of red dates, 20 parts of pear pieces, 15 parts of grapefruit peel, 15 parts of papaya strips, 10 parts of fruity pressure-sensitive microcapsules, 5 parts of nutrient particles, 5 parts of composite non-metallic particles, 25 parts of honey, and 10 parts of fruit vinegar , 10 parts of antiseptic microcapsules.

[0066] The preparation steps of jujube after described treatment are as follows:

[0067] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% pectinase mixed solution with an enzyme activity of 50,000 u / g is soaked for 0.5h-1h at 45°C to obtain treated jujubes.

[0068] The preparation steps of described papaya bar are as follows: ...

Embodiment 2

[0105] A compound fruity jujube side dish, comprising the following components in parts by weight:

[0106] After treatment, 80 parts of red dates, 25 parts of pear pieces, 20 parts of grapefruit peel, 20 parts of papaya sticks, 15 parts of fruity pressure-sensitive microcapsules, 8 parts of nutrient particles, 8 parts of composite non-metallic particles, 30 parts of honey, 15 parts of fruit vinegar , 15 parts of antiseptic microcapsules.

[0107] The preparation steps of jujube after described treatment are as follows:

[0108] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% is soaked in a mixed solution of pectinase with an enzyme activity of 50,000 u / g, and soaked for 0.5h-1h at 45°C to obtain treated jujubes;

[0109] The preparation steps of described pear block ...

Embodiment 3

[0152] A compound fruity jujube side dish, comprising the following components in parts by weight:

[0153] After treatment, 70-80 parts of red dates, 20-25 parts of pear pieces, 15-20 parts of grapefruit peels, 15-20 parts of papaya strips, 10-15 parts of fruity pressure-sensitive microcapsules, 5-8 parts of nutritional particles, composite non-metallic 5-8 parts of microparticles, 25-30 parts of honey, 10-15 parts of fruit vinegar, and 10-15 parts of antiseptic microcapsules.

[0154] Preferably, the preparation steps of the treated jujube are as follows:

[0155] Put the jujube into a belt grinder and grind it for 20-30min to make the jujube skin thinner, and then perform enzyme treatment, that is, use 0.2%-0.4% of the jujube weight of cellulase with an enzyme activity of 100,000 u / g and a jujube weight of 0.1 %-0.3% is soaked in a mixed solution of pectinase with an enzyme activity of 50,000 u / g, and soaked for 0.5h-1h at 45°C to obtain treated jujubes;

[0156] Preferab...

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Abstract

The present invention discloses a pickled compound fruit-flavored red jujube. The pickled compound fruit-flavored red jujube comprises the following components in parts by weight: 70-80 parts of treated red jujubes, 20-25 parts of pear blocks, 15-20 parts of grapefruit peels, 15-20 parts of papaya strips, 10-15 parts of fruit-flavored pressure sensitive microcapsules, 5-8 parts of nutrient particles, 5-8 parts of compound non-metallic particles, 25-30 parts of honey, 10-15 parts of fruit vinegar and 10-15 parts of antiseptic microcapsules. The pickled compound fruit-flavored red jujube is richin nutrients, enriches the variety of food, and greatly meets needs of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a compound fruity jujube side dish and a preparation method thereof. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for food are getting higher and higher and more diverse, and the existing food types can no longer meet the needs of consumers. [0003] Through searching, the following patent publication related to the patent application of the present invention was found: [0004] Pomelo candy and its production process (CN105594970A). The invention organically combines pomelo peel, hawthorn and red dates, and sprinkles red date powder on the surface of the pomelo candy to reduce the adhesion between the pomelo candies and facilitate eating. However, the pomelo peel is soaked in clear water to remove the bitterness, which is not complete. [0005] By comparison, the patent application of the present in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L21/25A23L27/00A23L27/10A23L33/16A23L33/17A23L33/15A23L33/175A23L33/185A23P10/30A23L5/20A23B7/154A23B7/157A23B7/155
CPCA23B7/154A23B7/155A23B7/157A23V2002/00A23L5/27A23L19/20A23L21/25A23L27/00A23L27/10A23L33/15A23L33/16A23L33/17A23L33/175A23L33/185A23P10/30A23V2200/15A23V2200/14A23V2200/16A23V2200/30
Inventor 李喜宏高轶楠杨维巧张宇峥朱刚熊忠飞
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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