CN108740908A - A kind of passion fruit pericarp slurry and preparation method thereof for jam - Google Patents

A kind of passion fruit pericarp slurry and preparation method thereof for jam Download PDF

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Publication number
CN108740908A
CN108740908A CN201810614936.1A CN201810614936A CN108740908A CN 108740908 A CN108740908 A CN 108740908A CN 201810614936 A CN201810614936 A CN 201810614936A CN 108740908 A CN108740908 A CN 108740908A
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China
Prior art keywords
passion fruit
jam
pericarp
starched
fruit pericarp
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CN201810614936.1A
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Inventor
付满
宁桂圆
黄海
熊拯
刘忠义
薛海媚
莫凤兰
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Qinzhou University
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Qinzhou University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Starched the invention discloses a kind of passion fruit pericarp for jam and preparation method thereof, including following preparation process:1) after taking passion fruit to clean stalk, surface wax coat is worn away in saleratus solution, through Na2CO3Aqueous solution soaking, clear water rinse;2) it is uniform grain piece, boiling water blanching to open shell and take juice, shell cutting;3) Hou Jiashui, beta-cyclodextrin are drained, is beaten;4) fruit juice, 0.2%Vc is added, is ultrasonically treated;5) with enzymolysis;6) it is heated to boiling, heat filter is concentrated in vacuo and both obtains passion fruit pericarp slurry.The slurry with larger viscosity and abundant edible component can be prepared by this method, and does not contain the sense of crude fibre impurity and the puckery bitter taste of pericarp.

Description

A kind of passion fruit pericarp slurry and preparation method thereof for jam
Technical field
The invention belongs to fruits and vegetables comprehensive processing and utilization technical field, more particularly to a kind of passion fruit pericarp for jam is starched And preparation method thereof.
Background technology
Passion fruit also known as passionflower, fruit juice nutrient is abundant, and smell is especially fragrant, is shown through experimental data, and passion fruit skin accounts for The 36-55% of total fruit, the fruit rind that some maturity are relatively low or development is poor accounts for is up to 60-70% again, and factory takes fruit juice A large amount of pericarp is usually dropped or is processed into feed, causes significant wastage and improves blowdown cost.Though pericarp is micro- hardship Astringent taste, but abundant nutriment is no less than fruit juice, mainly contains dietary fiber substance, pigment, minerals, Polyphenols etc. Substance.Recent domestic scholar also in continuous research and development and expands the processing of passion fruit skin and the utilization of each ingredient, but is mostly The basic research of single component.
Also there are the related technology reports using passion fruit skin in existing research, such as application No. is CN The Chinese patent application of CN201711309653.8 discloses a kind of passion fruit dried meat and its processing method, using by digging at flesh Reason carries out cooking enzymolysis, color protection, sugaring processing after being detached pericarp and pulp to pericarp, and cumbersome, utilization rate is not high. Application No. is the Chinese patent applications of CN201710159843.X to disclose a kind of preparation method of passion fruit pericarp tea, wherein relating to And passion fruit through manually removing flesh packet, except fruit juice after hot wind dry and refill tealeaves and be made, this method manual operation and only take hundred Fragrant fruit husk layer, makes a low multiple use.Application No. is the Chinese patent applications of CN201710776136.5 to disclose one kind hundred Fragrant fruit jam and preparation method thereof is directed to passion fruit and opens shell and go after juice to impregnate take off pericarp surface wax, then it is long when cook point From husk layer, ethyl alcohol extraction pectin prepares jam finished product.This method is cumbersome, is processed when repeatedly long, and component damages are big, at This height.Application No. is the production methods that the Chinese patent application of CN201010138595.9 discloses passion fruit cake, are directed to The pulp of passion fruit remove seed and shell is levigate as mixing slurry, it is aided with carragheen boiling into cake.This method does not carry out shell Pretreatment, most of shell containing higher puckery bitter principle and outer shell cellulose cannot be applicable in.Application No. is The Chinese patent application of CN105410551A discloses passionfruit latex and preparation method thereof and in high-quality fruitcake making side The application in face is directed to boil passion flower-fruit peel and kills enzyme, mashing, enzymolysis, grinds to obtain passionfruit latex.This method remains unchanged Promote pectin dissolution and full pericarp integrally levigate using boiling, increases the puckery bitter principle release of husk layer, can be used for steaming fruit Cake, and it is not suitable for the tanning of jam.
Invention content
The object of the present invention is to provide a kind of passion fruit pericarps for jam to starch preparation method, can be prepared by this method Slurry with larger viscosity and abundant edible component, and do not contain the sense of crude fibre impurity and the puckery bitter taste of pericarp.
To achieve the above object, the present invention adopts the following technical scheme that:
A kind of passion fruit pericarp for jam starches preparation method, including following preparation process:
1) after taking passion fruit to clean stalk, surface wax coat, 1-3%Na are worn away in saleratus solution2CO3Aqueous solution soaks Bubble, clear water rinse;
2) it is uniform grain piece, water blancing to open shell and take juice, shell cutting;
3) with 1 after the shell taking-up on after step process:3-1:6 solid-liquid ratio adds water, addition 0.1-0.5% β-ring paste Essence is placed in beater and is beaten 5-20min with 15000-20000r/min;
4) step obtains that fruit juice, the 0.2%Vc for being equivalent to step 2) shell weight 10-70% are added in material upwards, surpasses Sonication;
5) mass ratio 0.01-0.05% cellulases, hemicellulase complex enzyme is added in the material that step obtains upwards, 45 DEG C of enzymolysis 10-40min, enzyme deactivation are lived;
6) material that upper step obtains is heated to boiling, is squeezed filter with 100-180 mesh mesh while hot, takes filter vacuum It is concentrated into volume and reduces half, obtain.
Saleratus solution described in step 1) of the present invention, a concentration of 2-5%, in order to reduce the risk of food security With the removing for promoting surface wax coat.
Immersion described in step 1), soaking time is adjusted according to passion fruit maturity in 5-40min, using Na2CO3It is water-soluble Liquid impregnates the puckery bitter substance dissolution that can increase exodermis.
The grain size of shell cutting described in step 2), cutting is 1.0-2.5cm, be should not be too large.
Water blancing described in step 2), time 15-80s is associated with stripping and slicing youngster size and maturity, the mesh of blanching Be inactivation polyphenol oxidase etc..
Solid-liquid ratio described in step 3) refers to the mass ratio for taking the shell segmented with water being added;The mashing, beats Slurry rotating speed will be controlled strictly, otherwise beating time can cannot make husk broken serious, the substances such as lignin excessively dissolve out too long And cannot be filtered out with crude fibre, cause the later stage to have impurity sense and bitter taste.
Beta-cyclodextrin feed postition described in step 3) is first proportionally to be dispersed in water, mixed with the material-water ratio of setting It closes.It acts as the embeddings that the soluble bitter taste substance in part in pericarp slurry is completed in pulping process.
Supersound process described in step 4) is to use 400W, and interval ultrasound 10-50min, temperature control is no more than 50 DEG C, ultrasound Contribute to the beneficiating ingredients such as pectin to dissolve out, improve raw material availability, can equally reach part effect of the present invention without using ultrasound.
The vigor of complex enzyme described in step 5) is 150,000 U/g, when enzymolysis, the stringent controlled enzymatic hydrolysis time, and timely enzyme deactivation, mistake Degree enzymolysis will be such that lignin, bitter taste glycosides stripping quantity increases, and be unfavorable for the flavor of pericarp slurry.
The filter of heat while hot described in step 6) can effectively increase the viscosity and yield of pericarp slurry, can effective filter out thick fibre It ties up to eliminate the impurity sense that pericarp is starched.
Vacuum concentration described in step 6), vacuum degree are less than 300mbar, and at 45-65 DEG C, control mixing speed prevents temperature Slurry boils.
The invention further relates to the passion fruit pericarp slurries for jam obtained using above-mentioned preparation method.What the present invention obtained Pericarp slurry is not limited to jam production and application, and fruit filling, fruitcake etc. use after also can adjust.
Compared with prior art, the present invention has the following advantages:
1, present invention applicant is the study found that obtained pericarp slurry viscosity is the important indicator when jam is applied, and is beaten Slurry, ultrasound, enzymolysis etc. propose full-bodied measure and all exacerbate bitter taste ingredient to a certain extent.The present invention is by walking correlation It is rapid to take control, while outer shell fiber is filtered out using control grain size, it is further reduced the interference of the aldehydes matters such as lignin.
2, it can prepare that the taste flavor produced for jam is good, pericarp of slurries lubrication using preparation method of the present invention Slurry.Subjective appreciation through jam tanning experiment shows:It is fragrant and sweet it is pleasant, sauce body is plump, pure taste.
3, in the present invention, by astringent material in more gradient means control pericarps such as immersion, mashing, enzymolysis, embedding and slightly Matter fiber starches pericarp the influence of quality, and operation is simple for method, and food safety risk is low.
Description of the drawings
Fig. 1 is the influence that beating time starches pericarp sense organ.
Fig. 2 is Na2CO3Solution soaking time starches pericarp the influence of sense organ.
Fig. 3 is the influence that sense organ is starched pericarp in beta-cyclodextrin embedding.
Fig. 4 is the influence that pericarp blanching time starches pericarp viscosity.
Fig. 5 is the influence that material-water ratio dissolves out pectin.
Fig. 6 is the influence that fruit juice additive amount dissolves out pectin.
Fig. 7 is the influence that ultrasonic power dissolves out pectin.
Fig. 8 is the influence that ultrasonic time dissolves out pectin.
Fig. 9 is complex enzyme additive amount to pectin dissolution and the influence of sense organ.
Figure 10 is enzymolysis time to pectin dissolution and the influence of sense organ.
Specific implementation mode
The passion fruit pericarp slurry and preparation method for jam a kind of to the present invention is further detailed by the following examples It describes in detail bright.But these embodiments are not regarded as limiting of the invention.
Embodiment 1:
The preparation method that a kind of passion fruit pericarp for jam is starched, including following preparation process:
1) it takes that medium well, fruit body is full, the bright and clean passion fruit of surfacing, after flowing water cleans sundries and soil, cuts carpopodium, It is placed in 5% sodium bicarbonate aqueous solution the utensil friction passion fruit surface using rough surface, most surfaces wax coat is made to remove; Clean surface, which is washed, through rolling places 1%Na2CO340min is impregnated in water, reuses the Na that clear water rinses out surface adhesion2CO3Aqueous;
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 2.5cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell, Even grain piece, boiling water blanching 80s;
3) 1 is rapidly added after leaching the pericarp of blanching:The room temperature clear water of 3 material-water ratios, addition 0.1% beta-cyclodextrin stirring are equal It is even, it is placed in 15000r/min beaters and is beaten 20min;
4) fruit juice of former shell weight 10%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C) 50min;
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.01% are added 40min;
6) it is heated to boiling after digesting, is squeezed filter with 100 mesh mesh while hot, obtained filtrate viscosity and (be converted into 6 times of water Volume) 1450mpas should be not less than, filtrate, which is placed in vacuum concentrator, is concentrated into volume reduction half.
Embodiment 2:
The preparation method that a kind of passion fruit pericarp for jam is starched, including following preparation process:
1) it after taking ninety percent is ripe, fruit body is full, surface is micro- to there is the passion fruit for shrinking fine wrinkle, flowing water to clean sundries and soil, cuts Carpopodium is removed, the utensil friction passion fruit surface using rough surface is placed in 2% sodium bicarbonate aqueous solution, makes most surfaces wax Layer removing;Clean surface, which is washed, through rolling places 3%Na2CO35min is impregnated in water, is reused clear water and is rinsed out surface adhesion Na2CO3Aqueous;
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 1.0cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell, Even grain piece, boiling water blanching 15s;
3) 1 is rapidly added after leaching the pericarp of blanching:The room temperature clear water of 6 material-water ratios, addition 0.5% beta-cyclodextrin stirring are equal It is even, it is placed in 20000r/min beaters and is beaten 5min;
4) fruit juice of former shell weight 70%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C) 10min;
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.02% are added 25min;
6) it is heated to boiling after digesting, is squeezed filter with 180 mesh mesh while hot, obtained filtrate viscosity and (be converted into 6 times of water Volume) 1450mpas should be not less than, filtrate, which is placed in vacuum concentrator, is concentrated into volume reduction half.
Embodiment 3:
The preparation method that a kind of passion fruit pericarp for jam is starched, including following preparation process:
1) it takes that medium well, fruit body is full, the bright and clean passion fruit of surfacing, after flowing water cleans sundries and soil, cuts carpopodium, It is placed in 4% sodium bicarbonate aqueous solution the utensil friction passion fruit surface using rough surface, most surfaces wax coat is made to remove; Clean surface, which is washed, through rolling places 1.5%Na2CO320min is impregnated in water, reuses the Na that clear water rinses out surface adhesion2CO3Water Liquid;
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 1.5cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell, Even grain piece, boiling water blanching 50s;
3) 1 is rapidly added after leaching the pericarp of blanching:The room temperature clear water of 4.5 material-water ratios, addition 0.3% beta-cyclodextrin stirring Uniformly, it is placed in 18000r/min beaters and is beaten 10min;
4) fruit juice of former shell weight 40% is added, 0.2%Vc is stirred evenly;
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.05% are added 10min;
6) it is heated to boiling after digesting, is squeezed filter with 150 mesh mesh while hot, obtained filtrate viscosity and (be converted into 6 times of water Volume) 1450mpas should be not less than, filtrate, which is placed in vacuum concentrator, is concentrated into volume reduction half.
Embodiment 4
The preparation method that a kind of passion fruit pericarp for jam is starched, including following preparation process:
1) it takes that ninety percent is ripe, fruit body is full, the bright and clean passion fruit of surfacing, after flowing water cleans sundries and soil, cuts carpopodium, It is placed in 3% sodium bicarbonate aqueous solution the utensil friction passion fruit surface using rough surface, most surfaces wax coat is made to remove; Clean surface, which is washed, through rolling places 2%Na2CO325min is impregnated in water, reuses the Na that clear water rinses out surface adhesion2CO3Aqueous;
2) clear water on passion fruit surface after drying is rinsed, it is that grain size 1.5cm is equal that dichotomy method, which opens shell and takes juice, ten character segmentation of shell, Even grain piece, boiling water blanching 40s;
3) 1 is rapidly added after leaching the pericarp of blanching:The room temperature clear water of 4 material-water ratios, addition 0.3% beta-cyclodextrin stirring are equal It is even, it is placed in 17000r/min beaters and is beaten 15min;
4) fruit juice of former shell weight 50%, 0.2%Vc, 400W ultrasound is added (interval ultrasound, temperature control are less than 50 DEG C) 40min;
5) 45 DEG C of enzymolysis of cellulase, hemicellulase (150,000 U/g of enzyme activity) complex enzyme of slurry 0.02% are added 30min;
6) it is heated to boiling after digesting, is squeezed filter with 120 mesh mesh while hot, obtained filtrate viscosity and (be converted into 6 times of water Volume) 1450mpas should be not less than, filtrate, which is placed in vacuum concentrator, is concentrated into volume reduction half.
Experimental example
Passion fruit pericarp is starched in manufacturing process, and passion fruit scrapes off surface wax coat, 3%Na2CO315min is impregnated in water, is cut It is broken, pericarp 50g is taken, the blanching 10s in boiling water adds water 250g, and 20000r/min is beaten 6min, in terms of pericarp weight, addition 35% fruit juice, power are 400w ultrasounds, and ultrasonic time is 25min (total times:30min interval times:15s suspends 3s) ultrasound police Temperature 50 C is reported, all pericarps are starched after ultrasound and add water to same volume, add 0.02% complex enzyme (cellulase:Half fiber Plain enzyme=1 of dimension:1) 35min is digested at 45 DEG C, heat is considered after micro-wave oven is heated to boiling, obtains pericarp slurry (not concentrating).
According to the above experimental method, the factor that influence organoleptic indicator is investigated in optimization is:
(a) beating time, (b) soaking time, (c) beta-cyclodextrin embedding;
Influence viscosity index factor be:
(1) pericarp blanching time, (2) beating time, (3) material-water ratio, (4) fruit juice additive amount, (5) ultrasonic power, (6) are super Sound time, (7) complex enzyme additive amount, (8) enzymolysis time;
Then select (1), (3), (4), (5), (6), (7) carry out viscosity optimization of orthogonal test, it is all experiment every time it is equal It is repeated 3 times, is averaged.
Best viscosity craft screening:Carry out orthogonal test on the basis of single factor test level, using six factor three it is horizontal into Row orthogonal test, to determine the optimum formula and technique of the slurry making of passion fruit pericarp.Orthogonal test designs table is shown in Table:
Orthogonal experiment data and result
According to 2 orthogonal arrage L of table18(37) range analysis is it is found that it is D to influence the factor primary and secondary sequence that pericarp berry peptization goes out>A >B>E>F>C, i.e. ultrasonic power>Blanching time>Complex enzyme additive amount>Enzymolysis time>Material-water ratio>Fruit juice additive amount, according to A3B2C2D3E2F2It carries out confirmatory experiment and obtains the viscosity of passion fruit pericarp slurry to be 2012mpas.
In conclusion optimal procedure parameters prepared by pericarp slurry are:2%Na2CO3Soaking time:20min blanching times: 30s, beating time:8min, beta-cyclodextrin additive amount:0.4%, fruit juice additive amount:50%, ultrasonic power:400W, when ultrasonic Between:25min, complex enzyme additive amount (cellulase:Hemicellulase=1:1):0.02%, enzymolysis time:30min, enzymolysis temperature Degree:45 DEG C, solid-liquid ratio:1:4.5.Pericarp obtained slurry is bright in colour, and serum viscosity is full of nutrition in 2000mpas or more, Clean taste, sensory evaluation scores are 96 points.
The dissolution orthogonal experiment data of pectin and range analysis in 2 pericarp of table
In order to absolutely prove that the making of passion fruit pericarp slurry through the invention may be directly applied to the processing of jam, Applicant carried out following application experiments:
It takes the passion fruit pericarp made to starch 400g, handles passion fruit fruit juice syrup 100g well and mix to obtain 500g compounding slurries, with multiple Weight (500g) with slurry adds white granulated sugar 10%, protein sugar 0.06%, low methoxy pectin 0.15%, 0.04%CaCl to count2, It is canned while hot to be concentrated in vacuo to 50 ° of Brix, is vented, 100 DEG C of sterilizing 15min, sub-sectional cooling obtains finished product.
Gained jam color and luster is in fresh Chinese red, bright-colored glossy, uniform color;Sweet and sour taste, taste is pure, no bitterness Taste, delicate mouthfeel lubrication is not coarse, and viscosity is preferable;Sweet fragrance is apparent, the pure and fresh free from extraneous odour of fragrance;Sauce body uniform bubble-free, glue Shape effect is good, does not scatter, and does not secrete juice, anhydrous, sugared precipitation, and surface wettability is in sticky shape.
Certainly, the present invention can also have other various embodiments, without deviating from the spirit and substance of the present invention, ripe Various corresponding change and deformations, but these corresponding change and deformations can be made according to the present invention by knowing those skilled in the art It should all belong to the scope of protection of the present invention.

Claims (9)

1. a kind of passion fruit pericarp for jam starches preparation method, which is characterized in that including following preparation process:
1) after taking passion fruit to clean stalk, surface wax coat, 1-3%Na are worn away in saleratus solution2CO3Aqueous solution soaking, clearly Water rinses;
2) it is uniform grain piece, water blancing to open shell and take juice, shell cutting;
3) with 1 after the shell taking-up on after step process:3-1:6 solid-liquid ratio adds water, addition 0.1-0.5% beta-cyclodextrins, sets 5-20min is beaten with 15000-20000r/min in beater;
4) step obtains that fruit juice, the 0.2%Vc for being equivalent to step 2) shell weight 10-70% are added in material upwards, at ultrasound Reason;
5) addition mass ratio 0.01-0.05% cellulases, hemicellulase complex enzyme in the material that step obtains upwards, 45 DEG C 10-40min is digested, enzyme deactivation is lived;
6) material that upper step obtains is heated to boiling, is squeezed filter with 100-180 mesh mesh while hot, filter vacuum is taken to concentrate Half is reduced to volume, is obtained.
2. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 1) saleratus solution described in, a concentration of 2-5%.
3. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 1) immersion described in, soaking time is in 5-40min.
4. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 2) grain size of the shell cutting described in, cutting is 1.0-2.5cm.
5. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 2) water blancing described in, time 15-80s.
6. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 4) supersound process described in is to use 400W, and interval ultrasound 10-50min, temperature control is no more than 50 DEG C.
7. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 5) complex enzyme described in, vigor are 150,000 U/g.
8. the preparation method that a kind of passion fruit pericarp for jam according to claim 1 is starched, it is characterised in that:Step 6) vacuum concentration described in, vacuum degree are less than 300mbar, and temperature is at 45-65 DEG C.
9. a kind of passion fruit pericarp for jam that the preparation method described in claim 1-8 obtains is starched.
CN201810614936.1A 2018-06-14 2018-06-14 A kind of passion fruit pericarp slurry and preparation method thereof for jam Pending CN108740908A (en)

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Publication number Priority date Publication date Assignee Title
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CN105010918A (en) * 2015-07-31 2015-11-04 谭强 Passion fruit jam and preparation method thereof
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CN105410551A (en) * 2015-11-27 2016-03-23 华南农业大学 Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake
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CN105211682A (en) * 2014-07-05 2016-01-06 彭常安 A kind of processing method of passion fruit jam powder
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CN105410551A (en) * 2015-11-27 2016-03-23 华南农业大学 Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake
CN106234881A (en) * 2016-08-26 2016-12-21 韦明辉 A kind of Passifolra edulis fruit juice and preparation method thereof
CN107594436A (en) * 2017-08-31 2018-01-19 广西壮族自治区农业科学院农产品加工研究所 A kind of passion fruit jam and preparation method thereof

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