CN106262376A - Eugenia javanica Lam fruit jam and preparation method thereof - Google Patents
Eugenia javanica Lam fruit jam and preparation method thereof Download PDFInfo
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- CN106262376A CN106262376A CN201610821000.7A CN201610821000A CN106262376A CN 106262376 A CN106262376 A CN 106262376A CN 201610821000 A CN201610821000 A CN 201610821000A CN 106262376 A CN106262376 A CN 106262376A
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- eugenia javanica
- javanica lam
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Abstract
The present invention relates to food processing field, it is specially Eugenia javanica Lam fruit jam and preparation method thereof, it is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, Eugenia javanica Lam cleans to smash makes serosity filtration, filtering residue adds mixed enzyme fermentation, filtering residue after fermentation is put into and is added water and citric acid heating and filtering in pot, and gained filtrate is mixed to get mixing Eugenia javanica Lam filtrate；Sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；Dip cooling and stirring adds mixing Eugenia javanica Lam filtrate, stirs, and cooling obtains Eugenia javanica Lam fruit jam.The Eugenia javanica Lam fruit jam that the present invention provides, uses the technology of enzymolysis breaking cellular wall, under cryogenic conditions, Eugenia javanica Lam is carried out process and make fruit jam so that in Eugenia javanica Lam, effective ingredient can be absorbed by the body.
Description
Technical field
The present invention relates to food processing field, specially Eugenia javanica Lam fruit jam and preparation method thereof.
Technical background
Eugenia javanica Lam, is again wax jambo, Jambul etc., is the Myrtaceae Radix Syzygii Buxifolii fruit that belongs to evergreen dungarunga.Eugenia javanica Lam fruit in
Bell, bright in colour brilliant, sarcocarp spongioplasm, slightly Fructus Mali pumilae fragrance, taste is fresh and sweet, refrigerant tasty and refreshing, and kind has milky, green grass or young crops
Green, pink, peony.Eugenia javanica Lam sweet in the mouth, property is flat, and nutritional labeling contains protein, dietary fiber, saccharide, vitamin B, C etc., with
Special fragrance, is natural antipyretic.Due to containing many moisture, dietetic therapy has antipyretic, diuresis, the work of mind tranquilizing and the heart calming
With, cure mainly the disease such as xeropulmonary cough, singultus more than, bleeding hemorrhoids, pipe abdomen fullness, enteritis and dysentery, diabetes.Existing Eugenia javanica Lam removes quilt
Outside eating raw, it is processed to food or the beverages such as fruit jelly, preserve, beverage, but with Eugenia javanica Lam as primary raw material, the fruit jam seasoning being processed into
Product, market has no Related product.
Summary of the invention
The technical problem to be solved is with Eugenia javanica Lam as raw material, use raw material pulping, ferment treatment, sugaring, concentration,
The step processings such as canned, sterilizing, the nutrient substance being sufficiently reserved in raw material, it is provided that one relieve summer heat cooling, mind tranquilizing and the heart calming,
Nourishing the lung to arrest cough, the preparation method of the Eugenia javanica Lam fruit jam detoxified that promotes the production of body fluid, improve the economic worth of Eugenia javanica Lam.
Concrete technical scheme is:
Eugenia javanica Lam fruit jam, is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, respectively
The parts by weight of component are, Eugenia javanica Lam 35～50 parts, sucrose 0.14～0.3 part, glucose 5～8, citric acid 0.001～0.002
Part, sodium citrate 0.14～0.2 part, maltodextrin 2～5 parts, pectin 0.23～0.5 part, water 40～45 parts.
Preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.14～0.3%, then filtering residue is deposited in temperature 37
～the darkroom inside holding moisturizing of 42 DEG C ferments 2～3 days；Compound enzyme by following enzyme by weight, beta-glucosidase 3
～6, beta glucan enzyme 2～5, cellulase and hemicellulase 2～3, xylanase 5～8；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Enter again
Row filters, and the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirs
Mixing uniformly, cooling obtains Eugenia javanica Lam fruit jam.
The Eugenia javanica Lam fruit jam that the present invention provides, uses the technology of enzymolysis breaking cellular wall, breaks Eugenia javanica Lam plant cell wall, make moisture and battalion
Support the technology preferably being absorbed and keeping active component, discharge the effective health-care components of Eugenia javanica Lam, merge to greatest extent and wherein seek
Support element, under cryogenic conditions, Eugenia javanica Lam is carried out process and make fruit jam so that in Eugenia javanica Lam, effective ingredient can be absorbed by the body.
Detailed description of the invention
Below with embodiment, the invention will be further described:
Embodiment 1
Eugenia javanica Lam fruit jam, is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, respectively
The parts by weight of component are, Eugenia javanica Lam 50 parts, sucrose 0.14 part, glucose 7, citric acid 0.001 part, sodium citrate 0.2 part, Fructus Hordei Germinatus
4 parts of dextrin, pectin 0.5 part, 40 parts of water.
Preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.3%, then filtering residue is deposited in the dark of temperature 38 DEG C
Indoor heat insulating moisturizing is fermented 2 days；Compound enzyme by following enzyme by weight, beta-glucosidase 5, beta glucan enzyme 3,
Cellulase and hemicellulase 2, xylanase 8；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Enter again
Row filters, and the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirs
Mixing uniformly, cooling obtains Eugenia javanica Lam fruit jam.
Embodiment 2
Eugenia javanica Lam fruit jam, is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, respectively
The parts by weight of component are, Eugenia javanica Lam 35 parts, sucrose 0.2 part, glucose 8, citric acid 0.002 part, sodium citrate 0.14 part, Fructus Hordei Germinatus
2 parts of dextrin, pectin 0.23 part, 45 parts of water.
Preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.14%, then filtering residue is deposited in the dark of temperature 40 DEG C
Indoor heat insulating moisturizing is fermented 3 days；Compound enzyme by following enzyme by weight, beta-glucosidase 6, beta glucan enzyme 4,
Cellulase and hemicellulase 4, xylanase 6；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Enter again
Row filters, and the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirs
Mixing uniformly, cooling obtains Eugenia javanica Lam fruit jam.
Embodiment 3
Eugenia javanica Lam fruit jam, is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, respectively
The parts by weight of component are, Eugenia javanica Lam 45 parts, sucrose 0.3 part, glucose 5, citric acid 0.001 part, sodium citrate 0.14 part, Fructus Hordei Germinatus
4 parts of dextrin, pectin 0.4 part, 43 parts of water.
Preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.2%, then filtering residue is deposited in the dark of temperature 42 DEG C
Indoor heat insulating moisturizing is fermented 3 days；Compound enzyme by following enzyme by weight, beta-glucosidase 4, beta glucan enzyme 2,
Cellulase and hemicellulase 2, xylanase 8；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Enter again
Row filters, and the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirs
Mixing uniformly, cooling obtains Eugenia javanica Lam fruit jam.
Embodiment 4
Eugenia javanica Lam fruit jam, is made up of Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and water, respectively
The parts by weight of component are, Eugenia javanica Lam 35 parts, sucrose 0.14 part, glucose 6, citric acid 0.002 part, sodium citrate 0.2 part, Fructus Hordei Germinatus
3 parts of dextrin, pectin 0.23 part, 42 parts of water.
Preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.3%, then filtering residue is deposited in the dark of temperature 37 DEG C
Indoor heat insulating moisturizing is fermented 2 days；Compound enzyme by following enzyme by weight, beta-glucosidase 3, beta glucan enzyme 5,
Cellulase and hemicellulase 3, xylanase 5；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Enter again
Row filters, and the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirs
Mixing uniformly, cooling obtains Eugenia javanica Lam fruit jam.
Claims (3)
1. Eugenia javanica Lam fruit jam, it is characterised in that by Eugenia javanica Lam, sucrose, glucose, citric acid, sodium citrate, maltodextrin, pectin and
Water is made, and the parts by weight of each component are, Eugenia javanica Lam 35～50 parts, sucrose 0.14～0.3 part, glucose 5～8, citric acid 0.001
～0.002 part, sodium citrate 0.14～0.2 part, maltodextrin 2～5 parts, pectin 0.23～0.5 part, water 40～45 parts.
Eugenia javanica Lam fruit jam the most according to claim 1, it is characterised in that preparation method comprises the following steps:
(1) Eugenia javanica Lam cleans and goes the removal of impurity, smashes and makes serosity filtration, obtains filtrate and filtering residue；
(2) filtering residue adds compound enzyme, and the weight of compound enzyme is filtering residue 0.14～0.3%, then filtering residue is deposited in temperature 37～42
DEG C darkroom inside holding moisturizing ferment 2～3 days；
(3) filtering residue after fermentation is put into and is added water and citric acid in pot, is heated to 50 DEG C, and bubble to juice is purple；Carried out again
Filter, the filtrate of gained filtrate same step (1) gained is mixed to get mixing Eugenia javanica Lam filtrate；
(4) sucrose, glucose, sodium citrate, maltodextrin, pectin Hybrid Heating, infusion is thick to dip；
(5) dip of step (4) gained being cooled to 60 DEG C, stirring adds the mixing Eugenia javanica Lam filtrate that step (3) obtains, and stirring is all
Even, cooling obtains Eugenia javanica Lam fruit jam.
Eugenia javanica Lam fruit jam the most according to claim 2, it is characterised in that the compound enzyme described in step (2) by following enzyme according to
Parts by weight form, beta-glucosidase 3～6, beta glucan enzyme 2～5, cellulase and hemicellulase 2～3, xylanase
5～8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610821000.7A CN106262376A (en) | 2016-09-13 | 2016-09-13 | Eugenia javanica Lam fruit jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610821000.7A CN106262376A (en) | 2016-09-13 | 2016-09-13 | Eugenia javanica Lam fruit jam and preparation method thereof |
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| CN106262376A true CN106262376A (en) | 2017-01-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242502A (en) * | 2017-05-31 | 2017-10-13 | 云南肠和健康科技股份有限公司 | A kind of ferment jam and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249373A (en) * | 2015-10-15 | 2016-01-20 | 吴辰 | Black Chinese wolfberry fruit jam and making method thereof |
| CN105266105A (en) * | 2015-10-19 | 2016-01-27 | 桂林白石润东百香果开发有限公司 | Passion fruit and kiwifruit jam and preparation method thereof |
| CN105285837A (en) * | 2015-09-21 | 2016-02-03 | 黑龙江省科学院微生物研究所 | Black fungus and strawberry jam and preparation method thereof |
| CN105341825A (en) * | 2015-10-15 | 2016-02-24 | 吴辰 | Lycium ruthenicum fruit and haw jam and preparation method thereof |
-
2016
- 2016-09-13 CN CN201610821000.7A patent/CN106262376A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285837A (en) * | 2015-09-21 | 2016-02-03 | 黑龙江省科学院微生物研究所 | Black fungus and strawberry jam and preparation method thereof |
| CN105249373A (en) * | 2015-10-15 | 2016-01-20 | 吴辰 | Black Chinese wolfberry fruit jam and making method thereof |
| CN105341825A (en) * | 2015-10-15 | 2016-02-24 | 吴辰 | Lycium ruthenicum fruit and haw jam and preparation method thereof |
| CN105266105A (en) * | 2015-10-19 | 2016-01-27 | 桂林白石润东百香果开发有限公司 | Passion fruit and kiwifruit jam and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242502A (en) * | 2017-05-31 | 2017-10-13 | 云南肠和健康科技股份有限公司 | A kind of ferment jam and preparation method thereof |
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Application publication date: 20170104 |
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