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Preparation method of high-quality and high-nutrition mulberry puree

A high-nutrition, high-quality technology, applied in food ingredients as antimicrobial preservation, food preservation, food ingredients, etc., can solve the problems of perishable mulberry fruit, loss of nutrients, intolerance to storage, etc., achieve bright color, prolong Effect of storage, avoiding loss of color

Inactive Publication Date: 2021-06-22
湖南翰坤实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the mulberry fruit is perishable and not resistant to storage. During the storage process, due to the influence of microorganisms and endogenous enzymes, the loss of nutrients and the production of bad flavors are caused.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of high-quality, high-nutrition mulberry puree, comprising the steps of:

[0026] Step 1: Soak the original fresh mulberry fruit in saline with a mass concentration of 5% for 60 min, soak it repeatedly 3 times, remove impurities after cleaning, and steam the mulberry in an atmospheric steam container for 10 min. The surface temperature of the original mulberry fruit reaches 55°C;

[0027] Step 2: Put the steamed mulberries into the air shower mechanism, and supply air from bottom to top. The air supply outlet is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the mulberries. Within 1-5 minutes, the wind speed 0.1~0.5 m / s, the cold air temperature is 20~35°C; within 5~10 minutes, the wind speed is 0.5~1 m / s, the cold air temperature is 10~20°C; within 10~20 minutes, the wind speed is 1~3m / s, the cold air temperature is 5~10℃, place the mulberries on the air duct in the middle, and let the cold air pass thr...

Embodiment 2

[0030] A preparation method of high-quality, high-nutrition mulberry puree, comprising the steps of:

[0031] Step 1: Soak the fresh mulberries in saline with a mass concentration of 10% for 10 minutes, soak them repeatedly 3 times, remove impurities after cleaning, and steam the mulberries in an atmospheric pressure steam container for 30 minutes. The surface temperature of the original mulberry fruit reaches 45°C;

[0032] Step 2: Put the steamed mulberries into the air shower mechanism, and supply air from bottom to top. The air supply outlet is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the mulberries. Within 1-5 minutes, the wind speed 0.1~0.5 m / s, the cold air temperature is 20~35°C; within 5~10 minutes, the wind speed is 0.5~1 m / s, the cold air temperature is 10~20°C; within 10~20 minutes, the wind speed is 1~3m / s, the cold air temperature is 5~10℃, place the mulberries on the air duct in the middle, and let the cold air...

Embodiment 3

[0035] A preparation method of high-quality, high-nutrition mulberry protoplasm, comprising the steps of:

[0036] Step 1: Soak the original fresh mulberries in saline with a mass concentration of 2% for 50 minutes, soak twice repeatedly, remove impurities after cleaning, and steam the mulberries in an atmospheric steam container for 20 minutes. The surface temperature of the original mulberry fruit reaches 40°C;

[0037] Step 2: Put the steamed mulberries into the air shower mechanism, and blow air from bottom to top. The air supply outlet is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the mulberries. Within 1-5 minutes, the wind speed 0.1~0.5 m / s, the cold air temperature is 20~35°C; within 5~10 minutes, the wind speed is 0.5~1 m / s, and the cold air temperature is 10~20°C; within 10~20 minutes, the wind speed is 1~3m / s, the cold air temperature is 5~10°C, place the mulberry on the air duct in the middle, and let the cold air p...

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PUM

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Abstract

The invention provides a preparation method of high-quality and high-nutrition mulberry puree, and relates to the technical field of agricultural product processing. The method comprises the following steps: 1, taking fresh mulberry raw fruits, cleaning, removing impurities, and steaming with steam; 2, quickly cooling the steamed mulberries by air showering, and crushing the mulberries; and 3, carrying out gradient refrigeration on the mulberry stock solution obtained in the step 2, and then carrying out vacuum sterilization and packaging the product to obtain the mulberry puree. According to the method disclosed by the invention, not only can the unique characteristics of bright color and strong fruit flavor of the mulberries be maintained, but also a large amount of free acids, 16 amino acids, mineral substances, trace elements, carotene, fructose, glucose, succinic acid pectin, cellulose and other nutritional ingredients contained in the mulberry fruits are effectively maintained, and peculiar smell or bad flavor cannot be generated (or is reduced).

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing high-quality, high-nutrition mulberry puree. Background technique [0002] Mulberry, also known as mulberry, mulberry, mulberry, etc., is the mature ear of the mulberry tree (Morus alba Linn.) of the Moraceae plant. Honey, sweet and sour fragrance, rich in nutrients. It has been scientifically identified that fresh fruit contains a large amount of free acid and 16 kinds of amino acids. In addition, it also contains zinc, iron, calcium, manganese and other minerals and trace elements that the human body lacks, as well as carotene, fructose, glucose, succinic acid pectin, cellulose etc., so together with seabuckthorn and raspberry, it is known as the "third-generation fruit". It is listed by the Ministry of Health as one of the "medicine and food homology" agricultural products that are "both food and medicine". [0003] However, mu...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23B7/157A23B7/005A23B7/04
CPCA23B7/0053A23B7/04A23B7/157A23V2002/00A23L19/09A23V2200/10A23V2250/1614A23V2250/1582A23V2300/24
Inventor 康望才
Owner 湖南翰坤实业有限公司