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Wolfberry fruit jam and processing technology

A technology of wolfberry jam and wolfberry, which is applied in the field of food processing, can solve problems such as not being good for eating, and achieve the effect of increasing calcium content

Inactive Publication Date: 2019-01-25
宁夏北方生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of jam is not good for "sub-healthy people" and "three high people"

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0054] A wolfberry jam, comprising the following components by weight: 40 parts of wolfberry pulp, 10 parts of apple juice, 10 parts of grape juice, 0.5 parts of lemon juice, 3 parts of seabuckthorn juice, 2 parts of jujube juice, 5 parts of calcium juice, and 0.060 parts of pectin parts, 29 parts of purified water.

[0055] The wolfberry jam is prepared through the following steps:

[0056] a. Lycium barbarum pulp pretreatment: using fresh wolfberry fruit as raw material, under the condition of 70-95°C, the oxidase is instantly killed at high temperature to prevent browning of wolfberry fruit. Keep it for 5-10 minutes at the speed of -3000rpm to make wolfberry pulp, which is ready to use;

[0057] b. Pretreatment of apple juice and grape juice: take fresh ripe apples and grapes, wash them, sort them, and instantly kill oxidase under the condition of 70-95°C to prevent browning of apples and grapes. Crushing and beating, removing dross, and keeping it in a high-shear emulsif...

specific Embodiment 2

[0065] A wolfberry jam comprises the following components in parts by weight: 60 parts of wolfberry pulp, 20 parts of grape juice, 3 parts of lemon juice, 5 parts of seabuckthorn juice, 7 parts of calcium juice, 0.040 parts of pectin, and 5 parts of purified water.

[0066] The preparation method of this wolfberry jam is the same as that of specific example 1, the difference is that step f. allotment: get 60 parts of wolfberry pulp made in step a by weight, 20 parts of grape juice made in step b, step c prepared 3 parts of lemon juice obtained, 5 parts of seabuckthorn juice obtained in step d, 7 parts of calcium juice obtained in step e, 0.040 parts of pectin, 5 parts of purified water were added, lemon juice was added to adjust the pH to 3.0-3.4, and the Stir in the emulsification tank at 32r / min for 10-15 minutes to prepare the wolfberry jam mixture;

[0067] The wolfberry fruit is the reconstituted wolfberry prepared by washing, sorting, mixing and soaking the dried wolfber...

specific Embodiment 3

[0068] A wolfberry jam, comprising the following components by weight: 50 parts of wolfberry pulp, 10 parts of apple juice, 5 parts of grape juice, 1 part of lemon juice, 2 parts of seabuckthorn juice, 3 parts of jujube juice, 10 parts of calcium juice, 0.060 parts of pectin parts, 19 parts of purified water.

[0069] The preparation method of this wolfberry jam is the same as that of specific example 1, except that step f. allotment: get 50 parts of wolfberry pulp made by step a, 10 parts of apple juice and 5 parts of grape juice made by step b by weight. 1 part, 1 part of lemon juice made in step c, 2 parts of seabuckthorn juice and 3 parts of jujube juice made in step d, 10 parts of calcium juice made in step e, 0.060 part of pectin, add 19 parts of purified water, add lemon juice to adjust the pH to 3.0-3.4, and stir in a stainless steel emulsification tank at 32r / min for 10-15 minutes to prepare the wolfberry jam mixture;

[0070] The wolfberry fruit is the fresh wolfber...

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PUM

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Abstract

The wolfberry fruit jam in the prior art is characterized in that the sweetening agent is added to improve the mouth feel of a wolfberry fruit jam product, and a perservative and pectin are added to realize the quality stability of the wolfberry fruit jam. According to the invention, characteristics of some natural food materials are adopted to increase the contents of vitamin C and calcium in thejam components and improve the mouth feel of the jam. The wolfberry fruit jam provided by the invention is innovatively prepared by utilizing the natural characteristics of the food materials, and isprepared from the following components in parts by weight: 40 to 60 parts of wolfberry pulp, 10 to 20 parts of apple juice and / or grape juice, 0.5 to 4 parts of lemon juice, 1 to 5 parts of sea-buckthorn juice or date juice, 5 to 10 parts of calcium fruit juice, 0.015 to 0.060 part of pectin, and 0 to 30 parts of purified water. The wolfberry fruit jam has the advantages that on the basis of adequately realizing the health-care function of the wolfberry fruit, the additive (cane sugar) is replaced with the apple juice or grape juice to improve the mouth feel of wolfberry fruit jam; the nitricacid is replaced with the lemon juice to adjust the pH (potential of hydrogen) value in the wolfberry fruit jam; the additive (Vitamin C) is replaced with the sea-buckthorn juice or date juice to realize the anti-oxidizing protection function on the wolfberry fruit jam; the additive (calcium) is replaced with the calcium fruit juice to increase the content of calcium in the wolfberry fruit jam.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a wolfberry jam and a processing technology thereof. Background technique [0002] The acceleration of the current pace of social life has brought the popularity of canned jam to a new level. The flexibility of its eating method has opened up the original traditional eating mode and supplemented the gap in the original eating mode in terms of nutritional value. Therefore, Regardless of country or group, it has become the new darling of the fruit industry. Lycium barbarum is a valuable resource for both medicine and food. According to statistics, wolfberry is one of the food raw materials most used in health food in recent years. Lycium barbarum jam, which is produced by combining wolfberry and canned jam, is one of the most typical products of wolfberry. [0003] But existing wolfberry jam all is to add additives such as sweeteners such as sucrose, glucose and other auxi...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23L21/15A23L33/00A23V2200/326A23V2200/328A23V2250/5072
Inventor 张金山崔振华邱佳赵智慧马艳
Owner 宁夏北方生物科技有限公司
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