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Osmanthus jam and preparation method thereof

A technology of sweet-scented osmanthus and jam, applied in the field of food, can solve the problems of loss of fruit nutrients, complex raw material formula, etc., and achieve the effect of soft taste and fresh fragrance

Inactive Publication Date: 2012-04-18
张唐子琰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its raw material formula is too complicated, and after too long time of high temperature cooking, some nutrients of the fruit will be lost
And also do not see at present the flower fruit jam that is raw material preparation with sweet-scented osmanthus, pear, hawthorn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Wash the lemons, peel them, remove the seeds, and squeeze the juice to obtain lemon juice;

[0022] 2) Wash the pears, peel them, remove the pits, cut into pieces, and set aside;

[0023] 3) Take the hawthorn, wash, peel, remove the core, cut into pieces, and set aside;

[0024] 4) Put 20 parts of fresh sweet-scented osmanthus into 500 parts of water to boil, then cook on low heat for 10 minutes, remove the sweet-scented osmanthus, add 20 parts of commercially available Robertson jelly powder, 150 parts of maltose, 30 parts of white sugar, and stir Boil on low heat until completely dissolved, then add 60 parts of lemon juice, 500 parts of pear, and 30 parts of hawthorn, cook on low heat while stirring until the sauce is thick, seal it in a bottle, and put it in the refrigerator after cooling Save and serve.

Embodiment 2

[0026] 1) Wash the lemons, peel them, remove the seeds, and squeeze the juice to obtain lemon juice;

[0027] 2) Wash the pears, peel them, remove the pits, cut into pieces, and set aside;

[0028] 3) Take the hawthorn, wash, peel, remove the core, cut into pieces, and set aside;

[0029] 4) Put 40 parts of sweet-scented osmanthus into 600 parts of water to boil, then cook on low heat for 15 minutes, remove the sweet-scented osmanthus, add 40 parts of commercially available Robertson jelly powder, 250 parts of maltose, 50 parts of white sugar, and stir Cook on low heat until completely dissolved, then add 80 parts of lemon juice, 600 parts of pear, and 50 parts of hawthorn, cook on low heat while stirring until the sauce is thick, bottle and seal it, and store it in the refrigerator after cooling , that is.

Embodiment 3

[0031] 1) Wash the lemons, peel them, remove the seeds, and squeeze the juice to obtain lemon juice;

[0032] 2) Wash the pears, peel them, remove the pits, cut into pieces, and set aside;

[0033] 3) Take the hawthorn, wash, peel, remove the core, cut into pieces, and set aside;

[0034] 4) Put 30 parts of sweet-scented osmanthus into 550 parts of water to boil, then cook on low heat for 12 minutes, remove the sweet-scented osmanthus, add 30 parts of commercially available Nestle Sanhua jelly powder, 200 parts of maltose, 40 parts of white sugar, and stir Cook on low heat until it is completely dissolved, then add 70 parts of lemon juice, 550 parts of pear, and 40 parts of hawthorn, cook on low heat while stirring until the sauce is thick, bottle and seal it, and store it in the refrigerator after cooling , that is.

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PUM

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Abstract

The invention discloses osmanthus jam and a preparation method thereof. The osmanthus jam is prepared from the following raw materials in parts by weight: 20-40 parts of osmanthus, 500-600 parts of pear, 30-50 parts of fructus crataegi, 60-80 parts of lemon juice, 150-250 parts of maltose, 30-50 parts of white granulated sugar, 20-40 parts of jelly powder and 500-600 parts of water. The preparation method comprises the following steps of: (1) peeling a lemon, removing seeds, and squeezing to obtain lemon juice; (2) peeling a pear, removing the core, and cutting into blocks; (3) peeling fructus crataegi, removing the core, cutting into blocks; and (4) putting the osmanthus into water for boiling out, boiling with soft fire for 10-15 minutes, taking the osmanthus out, adding the jelly powder, maltose and white granulated sugar, boiling with stirring to the completely dissolving state, adding the lemon juice, pear and fructus crataegi, boiling with stirring till the jam is thick, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the osmanthus jam. The osmanthus jam smells fresh and tastes fine, soft, sour, sweet and delicious, and has the effects ofrefreshing, moisten the throat, moistening the skin and stimulating appetite and digestion.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to sweet-scented osmanthus jam; the invention also discloses a preparation method of the sweet-scented osmanthus jam. Background technique [0002] Jam is a gel substance obtained by mixing fruit, sugar and an acidity regulator, and it is also called fruit jam. Making jam is a way to preserve fruit for a long time. Jam is mainly used to spread on bread or toast. There are many types of existing jams and different tastes. For example, the Chinese invention patent application with the publication number: CN102028132A and the title of invention "Rose Aloe Fruit Jam and Its Preparation Method" discloses a rose aloe fruit jam and its preparation method. This rose aloe fruit jam is composed of 30-40 parts of apples, 30-45 parts of pears, 40-50 parts of peaches, 50-60 parts of tomatoes, 15-20 parts of raisins, 20-25 parts of red dates, and 10 parts of wolfberry. ~15 parts, rose pollen 10~1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/068A23L1/29A23L21/12A23L21/15A23L33/00
Inventor 张唐子琰苏远芳
Owner 张唐子琰
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