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Litchi jam and preparation method thereof

A technology for lychee pulp and lychee, which is applied in the field of lychee jam and preparation, and can solve the problems affecting the commerciality and appearance of fresh fruit, unmarketable lychee, and easy browning, etc.

Inactive Publication Date: 2019-03-29
陈利泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Litchi is widely planted in southern China, such as Guangdong, Fujian, Hainan and other places. The annual output of litchi is huge, but due to its characteristics of easy browning and rot, it is generally eaten fresh, but with the increase of planting area and sales Due to market limitations, lychees often appear to be "unsalable", and the skin of mature lychees generally begins to wrinkle after 3 days, and to rot after 5 days, which seriously affects the commerciality and appearance of fresh fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of lychee jam, the parts by weight of each component are:

[0024] 10 parts of lychee pulp, 10 parts of white sugar, 20 parts of protein sugar, 5 parts of low methoxy pectin, 5 parts of CMC, 5 parts of sodium alginate, 5 parts of xanthan gum, CaCl 2 1 part, 1 part citric acid;

[0025] A preparation method of lychee jam, comprising the following steps:

[0026] (1) Raw material pretreatment: select complete, fresh, pest-free, and mature lychees, wash, peel and pit them, and take the meat;

[0027] (2) Beating: Put the lychee pulp into a beater and beat to obtain a lychee homogenate;

[0028] (3) Blending and boiling: Boil the lychee homogenate at 60°C, stir while heating, and add white sugar, protein sugar, low-methoxyl pectin, CMC, sodium alginate, and xanthan gum in proportion , CaCl 2 and citric acid and other auxiliary materials, stir evenly;

[0029] (4) Homogenization: finely grind the boiled lychee homogenate with a colloid mill;

[0030] (5) Filling...

Embodiment 2

[0033] A kind of lychee jam, the parts by weight of each component are:

[0034] 25 parts of lychee pulp, 20 parts of white sugar, 20 parts of protein sugar, 8 parts of low methoxy pectin, 8 parts of CMC, 8 parts of sodium alginate, 70 parts of xanthan gum, CaCl 2 2 parts, 2 parts citric acid.

[0035] A preparation method of lychee jam, comprising the following steps:

[0036] (1) Raw material pretreatment: select complete, fresh, pest-free, and mature lychees, wash, peel and pit them, and take the meat;

[0037] (2) Beating: Put the lychee pulp into a beater and beat to obtain a lychee homogenate;

[0038] (3) Blending and boiling: Boil the lychee homogenate at 60°C, stir while heating, and add white sugar, protein sugar, low-methoxyl pectin, CMC, sodium alginate, and xanthan gum in proportion , CaCl 2 and citric acid and other auxiliary materials, stir evenly;

[0039] (4) Homogenization: finely grind the boiled lychee homogenate with a colloid mill;

[0040] (5) Fil...

Embodiment 3

[0043] A kind of lychee jam, the parts by weight of each component are:

[0044] 30 parts of lychee pulp, 20 parts of white sugar, 25 parts of protein sugar, 9 parts of low methoxy pectin, 8 parts of CMC, 9 parts of sodium alginate, 7 parts of xanthan gum, CaCl 2 2 parts, 2 parts citric acid;

[0045] A preparation method of lychee jam, comprising the following steps:

[0046] (1) Raw material pretreatment: select complete, fresh, pest-free, and mature lychees, wash, peel and pit them, and take the meat;

[0047] (2) Beating: Put the lychee pulp into a beater and beat to obtain a lychee homogenate;

[0048] (3) Blending and boiling: Boil the lychee homogenate at 60°C, stir while heating, and add white sugar, protein sugar, low-methoxyl pectin, CMC, sodium alginate, and xanthan gum in proportion , CaCl 2 and citric acid and other auxiliary materials, stir evenly;

[0049] (4) Homogenization: finely grind the boiled lychee homogenate with a colloid mill;

[0050] (5) Filli...

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Abstract

Belonging to the technical field of jam processing, the invention relates to a litchi jam and a preparation method thereof. Specifically, the litchi jam comprises the following components by weight: 10-40 parts of litchi flesh, 10-30 parts of white granulated sugar, 10-30 parts of protein sugar, 5-10 parts of low-methoxyl pectin, 5-10 parts of CMC, 5-10 parts of sodium alginate, 5-10 parts of xanthan gum, 1-3 parts of CaCl2, and 1-3 parts of citric acid. The preparation method includes: adopting litchi as the main raw material, and conducting cleaning, peeling and pit removal, pulping, blending and boiling, homogenization, hot filling and sterilization, thus finally obtaining a litchi jam finished product full of fragrance. The litchi jam is rich in nutrition, has moderate sweet and sour taste, is low in sugar and healthy, and has very good sales prospects.

Description

technical field [0001] The invention relates to a lychee jam and a preparation method thereof. Specifically, the lychee jam is obtained by washing the lychees, peeling and removing the pits, beating, blending and boiling, homogenizing, hot filling, and sterilizing, and belongs to the field of jam processing. Background technique [0002] Litchi (Litchi Chinesis Sonn) is a Sapindaceae plant, and its fruit contains a variety of vitamins, organic acids, and a large amount of free arginine and serine. According to the "Compendium of Materia Medica": "Eating lychee regularly can nourish the brain and keep fit, treat scrofula, swollen, appetizing and benefiting the spleen; drying can replenish vitality, and can be used as a tonic for puerpera and the elderly and weak." It is unique and has the reputation of "Lingnan Fruit King". [0003] Litchi fruit is juicy and has a unique flavor. It has minerals, vitamin C and other nutrients, and is rich in biologically active ingredients, m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
CPCA23L21/12A23V2002/00A23V2250/50724A23V2250/5026A23V2250/5086A23V2250/032A23V2250/1578A23V2250/51082
Inventor 陈利泉
Owner 陈利泉