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A kind of yellow peach sauce and preparation method thereof

A yellow peach and mass fraction technology, applied in the field of yellow peach sauce products and their preparation, can solve problems such as unreported product research and development, and achieve the effects of preventing cardiovascular disease, reducing the use of seasonings, and reducing viscosity

Active Publication Date: 2021-05-25
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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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...

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PUM

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Abstract

The invention relates to a yellow peach sauce product and a preparation method thereof. Remove impurities, wash and cut the yellow peach into pieces, beat until there are no obvious particles; add pectinase with a mass fraction of 0.1-0.3%, enzymolysis for 1-3 hours, and centrifuge to obtain a clear yellow peach slurry; Yeast alcohol fermentation, when the alcohol content in the fermentation liquid reaches 6-10%, inoculate the acetic acid bacteria liquid for acetic acid fermentation, when the acetic acid content reaches 3.5-5.5%, terminate the fermentation, and filter to obtain a clear yellow peach fermentation liquid; Pre-boil the yellow peach fermented liquid, add spice extract, sweetener, thickener, emulsifier and salt, mix well, and concentrate by heating until the soluble solid content is 30-55% to obtain yellow peach sauce. The yellow peach sauce of the invention significantly improves the economic added value of the yellow peach, and the product quality conforms to the hygienic standard, is rich in nutrition, facilitates digestion and absorption, has a delicious taste, has certain spreadability and dispersibility, and is convenient for the product 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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00A23L29/206A23L29/212A23L29/20A23L29/00
CPCA23V2002/00A23L27/60A23L29/035A23L29/20A23L29/206A23L29/212A23L33/00A23V2200/222A23V2200/242A23V2200/326A23V2200/32A23V2200/30
Inventor 何述栋孙汉巨李菁杨豫斐孙先保唐明明赵金龙
Owner HEFEI UNIV OF TECH