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Preparation method of orange peel and tomato composite jam

A technology of orange peel and tomato, which is applied in the field of preparation of orange peel tomato compound jam, can solve the problems of environmental pollution, low efficiency, waste, etc., and achieve the effects of good gelation stability, simple process flow and convenient operation

Inactive Publication Date: 2019-02-15
段晓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Orange peel and tomato are very rich in various nutrients, and the weight of orange peel accounts for about 20% of the whole fruit. If the efficiency of treatment and utilization is low or discarded without any treatment, it will cause great waste and loss, and even It will cause serious environmental pollution due to accumulation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of the orange peel tomato compound jam of the present invention, comprises the following steps:

[0025] The first step, the preparation of orange peel pulp,

[0026] 1) selection of orange peels, selecting fresh, mildew-free orange peels;

[0027] 2) cleaning, washing the orange peel with clean running water, and cleaning the surface impurities;

[0028] 3) softening, salt immersion and rinsing, soaking the orange peel with 1% sodium carbonate solution with a mass fraction of 90-100 degrees Celsius for 5min-5min, then soaking the orange peel with 7% salt water for 1.5h, flowing rinse with water;

[0029] 4) broken, the treated orange peel is broken into fragments of 2mm-3mm in a crusher;

[0030] 5) Beat the pulp, put the orange peel pieces into the beater and beat with 1g: 2g of water to make the product fine;

[0031] The second step, the preparation of tomato pulp,

[0032] 1) Tomato selection, choose fresh tomatoes with bright colo...

Embodiment 2

[0040] A kind of preparation method of the orange peel tomato compound jam of the present invention, comprises the following steps:

[0041] The first step, the preparation of orange peel pulp,

[0042] 1) selection of orange peels, selecting fresh, mildew-free orange peels;

[0043] 2) cleaning, washing the orange peel with clean running water, and cleaning the surface impurities;

[0044] 3) softening, salt immersion and rinsing, soaking the orange peel with 1% sodium carbonate solution with a mass fraction of 90-100 degrees Celsius for 5min-5min, then soaking the orange peel with 7% salt water for 1.5h, flowing rinse with water;

[0045] 4) broken, the treated orange peel is broken into fragments of 2mm-3mm in a crusher;

[0046] 5) Beat the pulp, put the orange peel pieces into the beater and beat with 1g: 2g of water to make the product fine;

[0047] The second step, the preparation of tomato pulp,

[0048] 1) Tomato selection, choose fresh tomatoes with bright colo...

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PUM

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Abstract

The invention discloses a preparation method of an orange peel and tomato composite jam, relates to the field of preparation methods of jam, and particularly relates to a preparation method of an orange peel and tomato composite jam. The method comprises the following steps: preparing orange peel pulp, selecting orange peel, and choosing fresh and mildew-free orange peel; cleaning: washing the orange peel with clean flowing water, and washing off surface impurities; softening, salting and rinsing: soaking the orange peel in a sodium carbonate solution at 90-100 DEG C with a mass percentage of1% for 5-5min, soaking the orange peel in salt water with a mass percentage of 7% for 1.5h, and conducting washing with clear water; crushing: crushing the treated orange peel into 2-3mm pieces in a crusher; and beating: putting the orange peel into a beater, adding water according to a ratio of 1g:2g, and conducting beating to make the product fine. The method is convenient to operate and simplein process flow. The product is orange red and glossy, palatable with slight sourness and sweetness, and smooth and fine, and has special mixed fragrance of the orange peel and tomato pulp, and the jam is good in appearance, uniform in texture, free from juice precipitation and good in gelatinization stability.

Description

technical field [0001] The invention relates to the field of preparation methods of jam, in particular to a preparation method of orange peel tomato compound jam. Background technique [0002] Citrus, also known as tangerine, tangerine, tangerine, and orange peel, has a bitter, pungent, warm nature and is non-toxic. Orange peel contains cellulose, orange peel yellow pigment, pectin, hesperidin, flavonoids, organic acid (citric acid) and terpene flavor limonene, in which pectin is rich in content, protein, vitamin C, carotenoids, etc. Significantly higher than the pulp juice, the vitamin C content in orange peel is even higher than that of kiwi. The content of K, Na, Mg, Li, Zn, Fe, and Mn in orange peel is higher, and the content of Zn, Fe, etc. in processed products is higher than that of fresh products. The outer layer of orange peel is removed, which is "orange white", which can harm the stomach. Humidification. The tomato has bright color, delicious flesh, thin and ju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
CPCA23L21/12
Inventor 段晓
Owner 段晓