Method for preparing Emblica officinalis jam powder

A production method and technology of jam powder, which are applied in the functions of food ingredients, food science, sugary food ingredients, etc., can solve the problems of inability to fully utilize the nutritive substances of amla japonica, reducing economic benefits, and being difficult to preserve the fruit, and the like, Achieve the effect of improving utilization rate and nutritional value, high sweetness and low water content

Inactive Publication Date: 2018-12-14
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing emblica is mainly used as a kind of fruit, which not only cannot fully utilize the nutrients of emblica, but also reduces its economic benefits because it i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] Example 1:

[0017] A manufacturing method of Phyllanthus emblica jam powder adopts the following steps:

[0018] A. Raw material pretreatment: select mature, disease-free Phyllanthus emblica, clean and remove the pit, put it in 80℃ warm water for 3 minutes, take it out and drain after sterilization, which can kill bacteria on the surface of the raw material and improve the jam The taste of the finished powder;

[0019] B. Beating: The sterilized Phyllanthus emblica is subjected to pulping treatment to make Phyllanthus emblica pulp to avoid the loss of nutrients;

[0020] C. Enzyme treatment: Add 0.04kg of pectinase and 0.03kg of cellulase to 10kg of emblica pulp, mix well, control the temperature at 40°C, and the time for 6 hours. Through the enzymatic hydrolysis of complex enzymes, The raw materials release more nutrients;

[0021] D. Blending: Add 1kg of caramel, 0.04kg of citric acid, and 0.01kg of gelatin to 10kg of enzyme-treated emblica fruit pulp and mix evenly to prepa...

Example Embodiment

[0027] Example 2:

[0028] A manufacturing method of Phyllanthus emblica jam powder adopts the following steps:

[0029] A. Pretreatment of raw materials: select mature, disease-free emblica, and mix 6kg of pelvicated and washed emblica, 1kg of washed green plum, 1kg of yellow peach, 1kg of chestnut, and 1kg of cranberry. , Put it into 85℃ warm water to sterilize for 2 minutes, take it out after sterilization and drain it to make a mixed raw material;

[0030] B. Beating: Add 1kg of carrot juice and 1kg of apple juice to 10kg of sterilized mixed raw materials, mix them evenly, and perform a beating treatment to make emblica pulp to avoid the loss of nutrients;

[0031] C. Enzyme treatment: Add 0.05kg of pectinase and 0.01kg of protease to 10kg of emblica pulp, mix well, control the temperature at 45℃, and the time is 4 hours, and make the raw materials precipitate through the enzymatic hydrolysis of complex enzymes More nutrients;

[0032] D. Blending: Add 1.3kg of fructose syrup, 0.6...

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Abstract

The invention discloses a method for preparing Emblica officinalis jam powder. The Emblica officinalis jam powder is prepared by adopting Emblica officinalis as a main raw material and carrying out the steps of raw material preprocessing, pulping, enzyme treatment, proportioning, homogenization, vacuum drying, crushing and filtration. Pectase treatment makes many nutritional substances extracted from the Emblica officinalis, so the utilization rate and the nutritional values of the Emblica officinalis are improved; and the Emblica officinalis jam powder is granular powder, and becomes a granular paste after being mixed with a proper amount of water and stirred, so the paste likes fresh fruit flesh, has small water content and high sweetness, has the characteristics of jam, meets the increasingly urgent demands of modern people for health foods, is a truly green and nutritional health food, and has the efficacy of clearing heat and cooling blood, digesting foods and invigorating the spleen, and promoting saliva secretion and quenching thirst.

Description

technical field [0001] The invention relates to a preparation method of jam powder, in particular to a preparation method of emblica jam powder. Background technique [0002] Phyllanthus emblica belongs to Euphorbiaceae Phyllostachys genus, its fresh fruit is sweet and sour, crisp and slightly astringent, with a sweet aftertaste, hence the name Emlical emblica, also known as Houganzi, An Luoguo, Niuganguo, etc. Emlical fruit tastes sour and slightly astringent, clears away heat and cools blood, promotes digestion and invigorates the spleen, promotes body fluid and quenches thirst. Indications for blood heat and blood stasis, indigestion, abdominal distension, cough, sore throat, dry mouth and vitamin C deficiency. In Tibetan medicine, emblica mainly treats Bacon's disease, Chiba disease, blood disease, hypertension and so on. Research results in recent years have shown that emblica has anti-inflammatory, anti-oxidation, anti-aging, liver protection and other effects. The ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L29/00A23L33/00
CPCA23L21/12A23L21/15A23L29/06A23L33/00A23V2002/00A23V2200/30A23V2250/032A23V2250/5432A23V2250/606A23V2250/61A23V2250/5086
Inventor 彭常安
Owner 彭常安
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