Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of yellow peach sauce, which is applied in the field of yellow peach sauce products and its preparation, can solve the problems of unreported product research and development, and achieve the effects of preventing cardiovascular diseases, reducing use, and reducing viscosity
Active Publication Date: 2018-11-02
HEFEI UNIV OF TECH
View PDF6 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, the application of yellow peach in the catering service industry only exists in the primary stage of fruit salad, and the research and development of related products has not been reported.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0041] The specific steps to make yellow peach sauce are as follows:
[0042] (1) Wash and cut into pieces
[0043] Select fresh yellow peaches, soak them in 2% NaOH lye for 4 minutes, peel them off, remove impurities and wash them with water, remove the peach pits, and cut the pulp into square fruit pieces of about 1.5 cm;
[0044] (2) beating enzymatic hydrolysis
[0045]Mix 1 kg of fruit pieces with 6L of soft water (mass ratio 1:6), use a colloid mill to beat the pulp, repeat the grinding for 3 times until there are no obvious particles, then add pectinase with a mass fraction of 0.25%, and keep warm at 45°C for enzymolysis After 2.5 hours, heat up to 95°C, heat for 5 minutes to inactivate the enzyme, and centrifuge to obtain a clear yellow peach slurry;
[0046] (3) Alcoholic fermentation
[0047] Add 720g of white granulated sugar to 6L of yellow peach slurry, adjust the sugar content of the yellow peach slurry to 14%, and sterilize it at 121°C for 15s. Yeast and fru...
Embodiment 2
[0058] The specific steps to make yellow peach sauce are as follows:
[0059] (1) Wash and cut into pieces
[0060] Select fresh yellow peaches, soak them in 2% NaOH lye for 4 minutes, peel them, remove impurities and wash them with water, remove the peach pits, and cut the pulp into cubes of about 2.5 cm.
[0061] (2) beating enzymatic hydrolysis
[0062] Mix 1kg of square fruit pieces with 10L of soft water (mass ratio 1:10), beat with a colloid mill, repeat the grinding for 3 times until there are no obvious particles, then add pectinase with a mass fraction of 0.15%, and keep the enzyme at 45°C After decomposing for 1.5 hours, raise the temperature to 95°C, heat for 5 minutes to inactivate the enzyme, and obtain a clear yellow peach slurry after centrifugation.
[0063] (3) Alcoholic fermentation
[0064] Add 900g of fructose to 10L of yellow peach slurry, adjust the sugar content of the yellow peach slurry to 10%, sterilize it at 121°C for 15 seconds, and inoculate Ang...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to a yellow peach sauce product and a preparation method thereof. The preparation method comprises the following steps of removing impurities from yellow peaches, thoroughly cleaning the yellow peaches after impurity removal, cutting the cleaned yellow peaches into diced yellow peaches, and pulping the diced yellow peaches until no obvious granules exist; adding pectinase ofwhich the mass percentage is 0.1-0.3%, performing enzymolysis for 1-3h, and performing centrifuging to obtain clear yellow peach slurry; adjusting the sugar degree, performing high-temperature instantaneous sterilization, performing inoculation with microzymes, performing fermentation with alcohol, when the alcohol content in fermentation liquor reaches 6-10%, performing inoculation with acetic acid bacteria liquor, performing acetic acid fermentation, when acetic acid content reaches 3.5-5.5%, stopping fermentation, and performing filtration so as to obtain clear yellow peach fermentation liquor; and pre-boiling over the yellow peach fermentation liquor, adding a spice leaching solution, a sweetening agent, a thickening agent, an emulsifying agent and table salt, performing thorough and uniform mixing, and performing heating for concentration until the soluble solid content is 30-55% so as to obtain the yellow peach sauce. According to the yellow peach sauce disclosed by the invention, the economic added value of the yellow peaches is significantly increased, the product quality conforms to the hygienic standard, and the yellow peach sauce is rich in nutrients, beneficial to digestion and absorption and delicious in taste, has definite applying property and dispersibility, and is convenient to eat.
Description
technical field [0001] The invention belongs to the field of agricultural products and food processing, and specifically relates to a yellow peach sauce product and a preparation method thereof. The yellow peach sauce is used as a raw material. The product has unique technology, rich nutrition, is easy to carry and eat, and has a great market prospect. Background technique [0002] Yellow peach is one of the main fruit varieties in my country. Yellow peach pulp and peel are bright in color, both in golden yellow or orange yellow color. The flesh is tight and tough, sweet and sour, with strong aroma and rich nutrition. Sugar accounts for 10.7%, protein 0.8%, and fat 0.1%, which is easy for human body to digest and absorb. It also contains a large amount of vitamin C, dietary fiber and various micronutrients, which can meet the health needs of consumers. Traditional medicine believes that yellow peaches benefit qi and blood and produce body fluid. Therefore, yellow peach pro...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more