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Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method of low-sugar longan pomace jam

A technology for beauty, pomace and jam, which is applied in the directions of food ingredients as gelling agents, food ingredients as antioxidants, food ingredients as taste improvers, etc.

Inactive Publication Date: 2021-06-08
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem of effective utilization of longan pomace, to provide a low-sugar longan pomace jam and its preparation method

Method used

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  • Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method of low-sugar longan pomace jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In this example, the components and parts by mass of the beauty-beautifying and beautifying low-sugar longan pomace jam ingredients are 25 kg of longan pulp fermented pomace, 50 kg of longan pulp juiced pomace, 10 kg of pitted red dates, 6 kg of honey, and desalted whey protein 1.5kg, dried mulberry 1kg, black fungus 1kg, collagen peptide 1kg, medlar 1kg, poria powder 1kg, yam powder 1kg, low methoxyl pectin 0.6kg, sodium D-isoascorbate 0.45kg, CaCl 2 0.3kg, citric acid 0.1kg, vitamin C 0.05kg, its preparation method is as follows:

[0026] (1) Raw material pretreatment

[0027] Soak the black fungus in water for 1 hour, then wash, remove impurities, and drain in sequence;

[0028] (2) Material softening

[0029] First put 1kg of pretreated black fungus into 40kg (40 times) of 0.05% citric acid solution, keep at 90°C for 10min, then add 10kg of pitted red dates, 1kg of medlar and 1kg of dried mulberry, and keep at 90°C for 5min , to obtain softened material and softe...

Embodiment 2

[0039] In this example, the components and parts by mass of the beauty-beautifying and beautifying low-sugar longan pomace jam ingredients are 65 kg of longan pulp fermented pomace, 13 kg of pitted red dates, 7 kg of honey, 3.5 kg of desalted whey protein, 2 kg of dried mulberry, black Fungus 2kg, collagen peptide 1.5kg, medlar 1.5kg, poria powder 1.5kg, yam powder 1.5kg, low methoxyl pectin 0.7kg, sodium D-isoascorbate 0.32kg, CaCl 2 0.2kg, citric acid 0.2kg, vitamin C 0.08kg, its preparation method is as follows:

[0040] (1) Raw material pretreatment

[0041] Soak the black fungus in water for 1.2 hours, then wash, remove impurities, and drain in sequence;

[0042] (2) Material softening

[0043] First put 2kg of pretreated black fungus into 76kg (38 times) of 0.08% citric acid solution, and keep it at 88°C for 13min, then add 13kg of pitted red dates, 1.5kg of medlar and 2kg of dried mulberry, and keep it at 88°C After 8 minutes, the softened material and softened liquid...

Embodiment 3

[0053] In the present embodiment, the components and parts by mass of the beauty-beautifying and beautifying low-sugar longan pomace jam ingredients are 55 kg of longan pulp juiced pomace, 16 kg of pitted red dates, 8 kg of honey, 5 kg of desalted whey protein, 3 kg of dried mulberry, black Fungus 3kg, collagen peptide 2kg, medlar 2kg, poria powder 2kg, yam powder 2kg, low methoxyl pectin 0.8kg, D-sodium erythorbate 0.4kg, CaCl 2 0.4kg, citric acid 0.3kg, vitamin C 0.1kg, its preparation method is as follows:

[0054] (1) Raw material pretreatment

[0055] Soak the black fungus in water for 1.5 hours, then wash, remove impurities, and drain in sequence;

[0056] (2) Material softening

[0057] First put 3kg of pretreated black fungus into 105kg (35 times) of 0.1% citric acid solution, keep at 85°C for 15min, then add 16kg of pitted red dates, 2kg of medlar and 3kg of dried mulberry, and keep at 85°C for 10min , to obtain softened material and softened liquid respectively a...

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Abstract

The invention provides low-sugar longan pomace jam capable of maintaining beauty and keeping young and a preparation method of the low-sugar longan pomace jam. The jam is prepared from the following ingredients: longan pomace, pitted red dates, honey, desalted whey protein, dried mulberries, black fungi, collagen peptide, fructus lycii, poria cocos powder, yam flour, low-methoxy pectin, D-sodium erythorbate, CaCl2, citric acid and vitamin C. The preparation method comprises the following process steps of: pretreating raw materials, softening the materials, refining, mixing, boiling, filling, sterilizing and cooling. The low-sugar longan pomace jam capable of maintaining beauty and keeping young is fine in texture, sour, sweet and delicious in taste, outstanding in flavor and attractive in color, is rich in vitamin C, polysaccharide and polyphenol, contains nutritional ingredients such as dietary fiber, protein, calcium, potassium, magnesium and iron, and has the effects of maintaining beauty and keeping young, replenishing Qi and enriching blood and enhancing immunity.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a low-sugar longan pomace jam for beauty and beauty and a preparation method thereof. Background technique [0002] Longan, also known as longan, not only contains carbohydrates, amino acids, vitamin C, iron, zinc and other nutrients, but also contains active ingredients such as polysaccharides, polyphenols, and nucleosides. Regulate endocrine and other functions. Longan fruit juice and longan fruit wine are the main deep-processing products of longan, and a large number of by-products-longan pomace will be produced during the processing. Longan pomace is rich in dietary fiber, polysaccharides and polyphenols, and has high utilization value. However, domestic longan pomace is rarely utilized at present and is usually discarded as waste, resulting in waste of resources and environmental pollution. At present, there are only jelly and dietary fiber powder about the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/10A23L33/19A23L33/18A23L33/15A23L21/25A23L29/231A23L29/00A23L3/3544
CPCA23L21/12A23L33/10A23L33/19A23L33/18A23L33/15A23L21/25A23L29/231A23L29/015A23L29/035A23L3/3544A23V2002/00A23V2200/318A23V2200/30A23V2200/302A23V2200/324A23V2250/54252A23V2250/55A23V2250/50724A23V2250/1578A23V2250/1582A23V2250/032A23V2250/708A23V2200/02A23V2200/14A23V2200/228Y02A40/90
Inventor 贾冬英蓝绪悦王玲杜沁岭徐文姚开
Owner SICHUAN UNIV
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