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Wolfberry fruit sauce and its preparing process

A technology of wolfberry sauce and wolfberry, which is applied in the field of condiments to achieve the effect of rich nutrition, unique flavor and simple implementation

Inactive Publication Date: 2005-09-14
昆明大东方生物化学科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Lycium barbarum is a natural health food, and there is no domestic report on the research of using wolfberry to make sauce-like food through deep processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] Soak wolfberry in clean water for 24 hours, remove impurities, insects, and black spots, take wolfberry 72, lecithin 1.5, xanthan gum 25, honey 1, salt 0.2, white sugar 1.5, and mix all ingredients evenly , pour it into a vacuum fine-cutting emulsifier, emulsify and finely cut it under the conditions of temperature 8°C-10°C and vacuum 1kpa, and it will be uniform. Vacuumize, sterilize, and bottle as usual to obtain the finished product.

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PUM

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Abstract

The invention provides a condiment and its preparing process, wherein each 100 weight parts of the matrimony vine sauce comprises matrimony vine 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The process can prevent the raw material from being destroyed.

Description

technical field [0001] The invention relates to a condiment and a preparation method of the condiment. technical background [0002] Lycium barbarum is a kind of natural health food, and there is no domestic report on the research of using wolfberry to make sauce-like food through deep processing. Contents of the invention [0003] The purpose of the present invention is to provide a kind of goji berry sauce with unique flavor. [0004] Another object of the present invention is to provide the preparation method of this wolfberry paste. [0005] Lycium barbarum sauce of the present invention mainly contains the following materials in 100 points by weight: [0006] Lycium barbarum 62-85, lecithin 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. [0007] Also can add honey 0.2-1.8 in above-mentioned formula; Xanthan gum is solidifying agent, can be commercially available; Lecithin is emulsifying agent, can also be substituted with phosphate, all can be commercially ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L27/10
Inventor 陈发凯
Owner 昆明大东方生物化学科技有限公司
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