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Method for preparingarbutus jamand prepared arbutus jam

A fruit-to-mass ratio technology, applied in food science and other directions, can solve the problems of uneven nutrient composition, short storage time, single species, etc., and achieve the effect of improving nutrient content, good quality of raw materials, and reducing damage and loss.

Inactive Publication Date: 2019-02-19
徐丽琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, the types of bayberry sauce products on the market are single, the nutritional components are uneven, and it is not easy to store after processing, and the storage time is short

Method used

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  • Method for preparingarbutus jamand prepared arbutus jam
  • Method for preparingarbutus jamand prepared arbutus jam
  • Method for preparingarbutus jamand prepared arbutus jam

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preparation example Construction

[0038] According to one aspect of the present invention, a kind of preparation method of red bayberry sauce is provided, and described preparation method comprises:

[0039] (a) providing bayberry stamens, bayberry leaves and bayberry fruit;

[0040] (b) mix bayberry stamens and bayberry leaves with mixed powder A according to the mass ratio of 1-3:3-8:0.5-1.5, carry out high-frequency resonance milling and pulverize to 0.2-1 μm, and obtain flower leaf micropowder;

[0041] Mixed powder A comprises serrapeptase, soybean lecithin powder and oat fiber powder;

[0042] (c) After removing the core and cleaning the red bayberry fruit, place it in the soaking solution B overnight, and the soaking solution B includes pineapple enzyme solution and glycerol monooleate; freeze-dry the soaked red bayberry fruit, and crush it at low temperature to obtain 150-200 mesh fruit powder; then crush the fruit powder to 0.6-2 μm by low-temperature supersonic airflow to obtain fruit powder;

[00...

Embodiment 1

[0113] A preparation method of red bayberry sauce, comprising the following steps:

[0114] (a) providing bayberry stamens, bayberry leaves and bayberry fruit;

[0115] (b) Mix bayberry stamens and bayberry leaves with mixed powder A according to the mass ratio of 1:8:0.5, and carry out high-frequency resonance milling to pulverize to 0.2-1 μm to obtain flower leaf micropowder;

[0116] Mixed powder A includes serrapeptase, soybean lecithin powder and oat fiber powder at a ratio of 2:1:1; the temperature of high-frequency resonance mill grinding is 20°C; the vibration frequency is 40Hz; the amplitude is 5mm; the vibration intensity is 45G ;

[0117] (c) After removing the core and cleaning the red bayberry fruit, place it in the soaking solution B overnight. The soaking solution B includes pineapple enzyme solution and glycerol monooleate with a mass ratio of 10:5; the soaked red bayberry fruit is frozen Drying and crushing at low temperature to obtain coarse fruit powder of...

Embodiment 2

[0125] A preparation method of red bayberry sauce, comprising the following steps:

[0126] (a) providing bayberry stamens, bayberry leaves and bayberry fruit;

[0127] (b) Mix bayberry stamens and bayberry leaves with mixed powder A according to the mass ratio of 3:3:1.5, and carry out high-frequency resonance milling to pulverize to 0.2-1 μm to obtain flower leaf micropowder;

[0128] Mixed powder A includes serrapeptase, soybean lecithin powder and oat fiber powder with a ratio of 5:0.5:1.5; the temperature of high-frequency resonance mill grinding is -10°C; the vibration frequency is 50Hz; the amplitude is 1mm; the vibration intensity is 25G;

[0129] (c) After removing the core and cleaning the red bayberry fruit, place it in the soaking solution B overnight. The soaking solution B includes pineapple enzyme solution and glycerol monooleate with a mass ratio of 15:2; the soaked red bayberry fruit is frozen Drying and crushing at low temperature to obtain coarse fruit pow...

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Abstract

The invention provides a method for preparing arbutus jam and preparedarbutus jam, and relates to the technical field of jam preparation, and the method includes providing arbutus stamens, arbutus leaves and arbutus fruits; the arbutus stamens andarbutus leaves are mixed with powder including salepeptidase, soybean phospholipid powder and oat fiber powder and are pulverized by a high-frequency resonance mill to obtain floral leaf micro powder. The arbutus fruitsare placed in an immersion solution B including pineapple enzyme solution and glycerol monooleate for one night, and then freeze-dried, pulverized at a lowtemperature and pulverized at a lowtemperature by using supersonic airflow to obtain fruit micro powder. Mixture E is obtained by mixing the floral leaf micro powder and fruit micro powder with apple mud, adding lemon juice and sugar, introducing nitrogen, and carrying out high-voltage pulsed electric field treatment and magnetic field treatment. The arbutus jam is obtained byadding a thickener. The arbutus jam has natural aroma of fruits and rich nutrition,has a health-care function, and has little nutrient loss after a long time.

Description

technical field [0001] The invention relates to the technical field of jam preparation, in particular to a method for preparing bayberry jam and the prepared bayberry jam. Background technique [0002] Fruits are rich in nutrients such as vitamins and amino acids, and have become an indispensable food for people in daily life. Making fruit into jam or sauce is not only convenient for eating, but also plays a role in health care and disease prevention after eating. [0003] The sugar content of bayberry pulp is 12%-13%, the acid content is 0.5%-1.1%, and it is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body , the content of calcium, phosphorus and iron in its fruit is more than 10 times higher than that of other fruits. Therefore, take bayberry as raw material jam or sauce body products are very popular. However, the types of red bayberry sauce products currently on the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10
CPCA23L21/12A23L33/10
Inventor 徐丽琴杨震宇
Owner 徐丽琴
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