CN108925923A - A kind of processing method of promise Buddhist nun fruit jam - Google Patents
A kind of processing method of promise Buddhist nun fruit jam Download PDFInfo
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- CN108925923A CN108925923A CN201810888521.3A CN201810888521A CN108925923A CN 108925923 A CN108925923 A CN 108925923A CN 201810888521 A CN201810888521 A CN 201810888521A CN 108925923 A CN108925923 A CN 108925923A
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- buddhist nun
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 44
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 9
- 238000005360 mashing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000009923 sugaring Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims description 8
- 244000079529 Pyrus serotina Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000011149 active material Substances 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 206010012601 diabetes mellitus Diseases 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 235000014826 Mangifera indica Nutrition 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 244000294611 Punica granatum Species 0.000 claims description 2
- 235000014360 Punica granatum Nutrition 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 235000009184 Spondias indica Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 230000009084 cardiovascular function Effects 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000035800 maturation Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 241000220324 Pyrus Species 0.000 description 4
- 235000006877 Pyrus betulifolia Nutrition 0.000 description 4
- 244000185180 Pyrus betulifolia Species 0.000 description 4
- 235000014443 Pyrus communis Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 1
- 240000008918 Chaenomeles cathayensis Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000201976 Polycarpon Species 0.000 description 1
- 235000002594 Solanum nigrum Nutrition 0.000 description 1
- 240000002307 Solanum ptychanthum Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing methods of promise Buddhist nun fruit jam, using promise Buddhist nun fruit as primary raw material, by pretreatment of raw material, mashing, enzymatic treatment, sugaring, concentration, it is canned, sterilizing, examine, labeling and etc. be process.The present invention is short by processing maturation period, perishable promise Buddhist nun fruit is processed into tasty, nutrition-balanced promise Buddhist nun fruit jam, not only increase the utilization rate and added value of promise Buddhist nun fruit, also jam product is enriched, finished product jam, which has, improves immunity, the health-care efficacies such as enhancing cardiovascular function.
Description
Technical field
The present invention relates to a kind of processing methods of jam, more particularly, to a kind of processing method of promise Buddhist nun fruit jam.
Background technique
Promise Buddhist nun fruit belongs to evergreen tropical fruit tree, is needed 90 days by blooming to the maturity period.Same strain promise Buddhist nun fruit tree has different maturations
The fruit of degree.365 days 1 year, mellow fruit can be adopted everyday.It can grow to 5-7 meters high, and leaf is oval,
Grey color is in yellow after fruit is ripe.Fruit can be eaten raw, also can be processed into the products such as fruit juice, fruit powder.Promise Buddhist nun fruit has unique guarantor
Health-care function, such as antibacterial anti-inflammatory improve immunity, enhancing cardiovascular function etc..Have pungent stink when promise Buddhist nun's fruit maturation, also because
This is called cheese fruit.Its shape belong to it is oval, and in size reach 4-7 centimeters.Fruit is being initially green and is containing
Many seeds, are then converted into yellow, will become white in mature period.Although it has overpowering odor and bitter taste,
On some Pacific Ocean islands still by as the Major Foods allayed one's hunger, it can be eaten it raw or be cooked to eat its fruit.East
Southern Asian and blackfellow like plus salt is eaten it raw on fruit, or it is used in and is cooked in curry, its seed
It is edible after barbecue.Promise Buddhist nun's fruit maturity period is shorter, and fruit is not easy to maintain, be easy it is mouldy rot, cause the waste of resource, will
Promise Buddhist nun fruit is processed into period of storage length, appetizing jam, improves the nutritive value and economic value of promise Buddhist nun fruit.
Summary of the invention
The purpose of the present invention is improving the added value of promise Buddhist nun fruit, extend the open date of promise Buddhist nun fruit, providing a kind of taste can
Mouth, comfortable acid, the processing method of promise Buddhist nun's fruit jam with the distinctive sense of reality of day promise Buddhist nun fruit and flavor.
The technical scheme is that
A kind of processing method of promise Buddhist nun fruit jam, which is characterized in that use following steps:
A. pretreatment of raw material: selecting mature, the promise Buddhist nun fruit of no disease and pests harm, sand pear, be cut into small pieces after cleaning be put into 0.15% lemon
Color protection treatment 11min is carried out in acid solution, taking-up is filtered dry spare after color protection, can not only by citric acid solution color protection treatment
The color for stablizing finished product jam, can also enrich the nutriment of finished product jam；
B. it is beaten: the promise Buddhist nun fruit after color protection, sand pear is subjected to mashing processing, promise Buddhist nun pulp and sand pear slurry is made；
C. enzymatic treatment: taking the sand pear slurry mixing of the promise Buddhist nun pulp, 1.5kg of 8.5kg, and the pectase of 0.05kg, 0.035kg is added
The protease of cellulase, 0.015kg is uniformly mixed, and temperature control is 45 DEG C, and the time is 4 hours, after enzymatic hydrolysis, is precipitated more
Nutriment；
D. sugaring: be added into promise Buddhist nun's pulp after 10kg enzymatic treatment the xylitol of 0.6kg, 1kg mulberry juice, 1kg mango juice,
1kg juice of my pomegranate is added the xanthan gum of the potassium sorbate of 0.007kg, the essence of 0.004kg, 0.001kg, mixture is made, with wood
Sugar alcohol will not increase the content of eater's blood glucose, suitable for patients with diabetes mellitus as sweetener；
E. it is concentrated: mixture being placed in the vacuum concentration pan of 0.08Mpa vacuum degree and 12min is concentrated, sauce body soluble solid
When being 58%, stop concentration, vacuum concentration can reduce the damage to active material in raw material；
F. canned, sealing: the jam that will be concentrated pours into the bottle for killing bacterium, and seals in time；
G. it sterilizes: the constant temperature water bath that jam-jar is put into 85 DEG C in sterilization box is sterilized into 18min；
H. it examines, label: the jam-jar for killing bacterium is tested, labelled after qualified, enter and stored in dry low temperature environment.
The utility model has the advantages that the present invention is short by processing maturation period, perishable promise Buddhist nun fruit is processed into tasty, nutrition-balanced promise
Buddhist nun's fruit jam not only increases the utilization rate and added value of promise Buddhist nun fruit, also enriches jam product, and finished product jam, which has, to be improved
Immunity, the health-care efficacies such as enhancing cardiovascular function.
Specific embodiment
Embodiment 1:
A kind of processing method of promise Buddhist nun fruit jam, according to the following steps:
A. pretreatment of raw material: selecting mature, no disease and pests harm promise Buddhist nun fruit, be cut into small pieces after cleaning be put into 0.1% vitamin c it is molten
Color protection treatment 12min is carried out in liquid, taking-up is filtered dry spare after color protection, is handled, can not only be stablized by vitamin c solution color protection
The color of finished product jam can also enrich the nutriment of finished product jam；
B. it is beaten: the promise Buddhist nun fruit after color protection being subjected to mashing processing, promise Buddhist nun's pulp is made；
C. the albumen of the pectase of 0.04kg, the cellulase of 0.03kg, 0.02kg enzymatic treatment: are added into 10kg promise Buddhist nun's pulp
Enzyme is uniformly mixed, and temperature control is 40 DEG C, and the time is 5 hours, by complex enzyme zymohydrolysis, can decompose the pectin layer in raw material,
More nutritional ingredients are precipitated；
D. sugaring: xylitol, the 1kg Chinese flowering quince juice of 0.4kg being added into promise Buddhist nun's pulp after 10kg enzymatic treatment, and 0.006kg is added
Potassium sorbate, the essence of 0.003kg, 0.002kg konjac glucomannan, mixture is made, using xylitol as sweetener, Bu Huizeng
The content of high eater's blood glucose, suitable for patients with diabetes mellitus；
E. it is concentrated: mixture being placed in the vacuum concentration pan of 0.05Mpa vacuum degree and 15min is concentrated, sauce body soluble solid
When being 55%, stop concentration, vacuum concentration can reduce the damage to active material in raw material；
F. canned, sealing: the jam that will be concentrated pours into the bottle for killing bacterium, and seals in time；
G. it sterilizes: the constant temperature water bath that jam-jar is put into 80 DEG C in sterilization box is sterilized into 25min；
H. it examines, label: the jam-jar for killing bacterium is tested, labelled after qualified, enter and stored in dry low temperature environment.
Embodiment 2:
A kind of processing method of promise Buddhist nun fruit jam, using following steps:
A. pretreatment of raw material: mature, the promise Buddhist nun fruit of no disease and pests harm, birch-leaf pear, bean pear are selected, is cut into small pieces after cleaning and is put into 0.2%
Color protection treatment 10min is carried out in vitamin c solution, taking-up is filtered dry spare after color protection, is handled by vitamin c solution color protection, no
The color that finished product jam can only be stablized, can also enrich the nutriment of finished product jam；
B. it is beaten: the promise Buddhist nun fruit after color protection, birch-leaf pear, bean pear is subjected to mashing processing, promise Buddhist nun pulp, birch-leaf pear slurry, bean pear slurry is made；
C. enzymatic treatment: taking the bean pear slurry mixing of the promise Buddhist nun pulp of 7kg, the birch-leaf pear slurry of 2kg, 1kg, be added 0.06kg pectase,
The amylase of the cellulase of 0.04kg, 0.02kg is uniformly mixed, and temperature control is 50 DEG C, and the time is 3 hours, after enzymatic hydrolysis, analysis
More nutriments out；
D. sugaring: be added into promise Buddhist nun's pulp after 10kg enzymatic treatment the xylitol of 0.8kg, 1kg cranberry juice, 1kg carrot juice,
0.5kg black nightshade juice is added the carragheen of the potassium sorbate of 0.008kg, the essence of 0.005kg, 0.001kg, mixture is made, with
Xylitol will not increase the content of eater's blood glucose, suitable for patients with diabetes mellitus as sweetener；
E. it is concentrated: mixture being placed in the vacuum concentration pan of 0.1Mpa vacuum degree and 10min is concentrated, sauce body soluble solid is
When 60%, stop concentration, vacuum concentration can reduce the damage to active material in raw material；
F. canned, sealing: the jam that will be concentrated pours into the bottle for killing bacterium, and seals in time；
G. it sterilizes: the constant temperature water bath that jam-jar is put into 90 DEG C in sterilization box is sterilized into 10min；
H. it examines, label: the jam-jar for killing bacterium is tested, labelled after qualified, enter and stored in dry low temperature environment.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of processing method of promise Buddhist nun fruit jam, which is characterized in that use following steps:
A. pretreatment of raw material: selecting mature, the promise Buddhist nun fruit of no disease and pests harm, sand pear, be cut into small pieces after cleaning be put into 0.15% lemon
Color protection treatment 11min is carried out in acid solution, taking-up is filtered dry spare after color protection, can not only by citric acid solution color protection treatment
The color for stablizing finished product jam, can also enrich the nutriment of finished product jam；
B. it is beaten: the promise Buddhist nun fruit after color protection, sand pear is subjected to mashing processing, promise Buddhist nun pulp and sand pear slurry is made；
C. enzymatic treatment: taking the sand pear slurry mixing of the promise Buddhist nun pulp, 1.5kg of 8.5kg, and the pectase of 0.05kg, 0.035kg is added
The protease of cellulase, 0.015kg is uniformly mixed, and temperature control is 45 DEG C, and the time is 4 hours, after enzymatic hydrolysis, is precipitated more
Nutriment；
D. sugaring: be added into promise Buddhist nun's pulp after 10kg enzymatic treatment the xylitol of 0.6kg, 1kg mulberry juice, 1kg mango juice,
1kg juice of my pomegranate is added the xanthan gum of the potassium sorbate of 0.007kg, the essence of 0.004kg, 0.001kg, mixture is made, with wood
Sugar alcohol will not increase the content of eater's blood glucose, suitable for patients with diabetes mellitus as sweetener；
E. it is concentrated: mixture being placed in the vacuum concentration pan of 0.08Mpa vacuum degree and 12min is concentrated, sauce body soluble solid
When being 58%, stop concentration, vacuum concentration can reduce the damage to active material in raw material；
F. canned, sealing: the jam that will be concentrated pours into the bottle for killing bacterium, and seals in time；
G. it sterilizes: the constant temperature water bath that jam-jar is put into 85 DEG C in sterilization box is sterilized into 18min；
H. it examines, label: the jam-jar for killing bacterium is tested, labelled after qualified, enter and stored in dry low temperature environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888521.3A CN108925923A (en) | 2018-08-07 | 2018-08-07 | A kind of processing method of promise Buddhist nun fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888521.3A CN108925923A (en) | 2018-08-07 | 2018-08-07 | A kind of processing method of promise Buddhist nun fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925923A true CN108925923A (en) | 2018-12-04 |
Family
ID=64444908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810888521.3A Withdrawn CN108925923A (en) | 2018-08-07 | 2018-08-07 | A kind of processing method of promise Buddhist nun fruit jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108925923A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477321A (en) * | 2019-08-23 | 2019-11-22 | 中山市海枣椰农业科技有限公司 | A kind of naturally toning and jam flavor ivy gourd foodstuff base material and preparation method thereof |
-
2018
- 2018-08-07 CN CN201810888521.3A patent/CN108925923A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477321A (en) * | 2019-08-23 | 2019-11-22 | 中山市海枣椰农业科技有限公司 | A kind of naturally toning and jam flavor ivy gourd foodstuff base material and preparation method thereof |
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Application publication date: 20181204 |