Making technology of Vaccinium fragile Franch fruit and hawthorn fruit jam

Abstract

The invention discloses a making technology of Vaccinium fragile Franch fruit and hawthorn fruit jam. The Vaccinium fragile Franch fruit and hawthorn fruit jam is made by adopting Vaccinium fragile Franch fruits and hawthorn fruits as main raw materials through the steps of raw material pretreatment, crushing beating, enzyme treatment, blending, homogenization, degassing, concentrating, homogenization, canning, sterilization and storage. The raw materials are evaporated before being crushed and beaten to remove water, so the water content of the raw materials is reduced, the conversion of sugars in the fresh raw materials is improved, and the taste of the finished Vaccinium fragile Franch fruit and hawthorn fruit jam is improved; a raw material slurry is processed with a compound enzyme, so the utilization efficiency of the raw materials is greatly improved; active substances in the raw materials are fully extracted, so the utilization efficiency of the raw materials is greatly improved; and multi-time homogenization is carried out before the concentration of the Vaccinium fragile Franch fruit and hawthorn fruit jam, so the quality and the taste of the Vaccinium fragile Franch fruit and hawthorn fruit jam are improved, and the Vaccinium fragile Franch fruit and hawthorn fruit jam has sour-sweet and palatable taste and appropriate jam body viscosity, and has the efficacy of tranquilizing mind, relieving coughs and promoting digestion.

Description

technical field [0001] The invention relates to a production process of jam, in particular to a production process of black rice and hawthorn jam. Background technique [0002] Wufanzi, original name: Nanzhu, aliases: Dyeshu, Wufanshu, Mifanshu, Wufanye, Twister, etc., Rhododendronaceae, Vaccinium genus evergreen shrubs or small trees, racemes terminal and axillary, There are many flowers, rachis densely pubescent and sparsely glabrous; purple-black when ripe, outside usually pubescent and sparsely glabrous. Flowering period is June-July, fruit period is August-October, sweet and sour in taste, warm in nature, functions and indications: calming the nerves and relieving cough, mainly treating palpitations, restless nights, and chronic cough. [0003] At present, Wufanzi has high nutritional value, but it tastes sour, astringent, and has a bad taste. It is supplemented with hawthorn and processed into Wufanzi hawthorn jam to improve the taste of raw materials, and at the same...

AI Technical Summary

Problems solved by technology

[0003] At present, Wufanzi has high nutritional value, but it tastes sour, astringent, and has a bad taste. It is supplemented with hawthorn and processed into Wufanzi hawthorn jam to improve the taste of raw materials, and at the same time realize the rational use of raw materials and improve its health value.