Yacon jam and preparation method thereof

A technology for yacon fruit and jam, applied in the food field, can solve the problems of inconvenient transportation of fresh yacon fruit to other places, reduced nutritional value, complicated preparation process, etc., and achieves improvement of human immunity, small nutrient loss, and scientific and reasonable preparation technology. Effect

Inactive Publication Date: 2012-05-16
沈新荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The medicinal value of yacon is very high. At present, domestic cultivation is mainly concentrated in Yunnan and Guizhou. It is not convenient to transport fresh yacon to other places. Some manufacturers make yacon into juice to make it easier to store and transport
The published application number is 200610010869.X, and the patent application titled "yacon fruit juice and its preparation technology" records the scheme of making juice from yacon fruit, so as to facilitate transportation and preservation, but the fruit juice of yacon fruit is filtered out. Fruit pulp greatly reduces its nutritional value, and vitamin C is used in its color protection solution, which has a short storage time and brings difficulties to production. The preparation process is also cumbersome, and this solution will cause the product itself to lose more nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: Preparation of yacon jam Raw materials: 90 parts of yacon, 0.06 part of vitamin C, 90 parts of xylitol and 0.1 part of pectin.

[0016] The preparation method of yacon jam: first wash the selected yacon fruit; then peel the washed yacon fruit and cut it into 3-4mm thick slices; , Calcium Chloride and Sodium Chloride, the weight concentration of which is 0.3%, 0.2%, 0.5% mixed solution respectively), the total amount of the color protection solution is 2 times of the amount of yacon, soaked in the color protection solution for 2 hours Finally, take out the yacon slices, wash off the color protection solution with water, and then break into 3-4mm particles; add 0.06 parts of vitamin C to the particles, use a beater to pulp, and then add 90 parts of xylitol to the prepared slurry Prepare 75% syrup and 0.1 part of pectin with water, mix thoroughly, put into a stainless steel double-layer pot, heat and stir with slow fire to concentrate, so that the solid content ...

Embodiment 2

[0017] Embodiment 2: The preparation raw material of yacon jam: 100 parts of yacon, 0.08 part of vitamin, 90 parts of xylitol and 0.2 part of pectin.

[0018] The preparation method of yacon jam: first wash the selected yacon; then peel the washed yacon and cut it into 2-3mm thick slices; 0.3%, calcium chloride 0.2% and sodium chloride 0.5% mixed solution), the total amount of color-protecting liquid is 2 times of the amount of yacon, after soaking in the color-protecting liquid for 3 hours, take out the yacon slices and wash them off with water After the color protection solution is broken into 2-3mm particles; add 0.08 parts of vitamins to the particles, use a beater to pulp, and then add 75% syrup prepared by 90 parts of xylitol and water to the prepared slurry and 0.2 parts of pectin, mix thoroughly, put into a stainless steel double-layer pot, heat and stir with slow fire to concentrate, so that its solid content reaches 66%, then add citric acid with a concentration of 5...

Embodiment 3

[0019] Embodiment 3: the preparation raw material of yacon jam: 85 parts of yacon, 0.05 part of vitamin, 70 parts of sucrose and 0.3 part of pectin.

[0020] The preparation method of yacon jam: first wash the selected yacon; then peel the washed yacon and cut it into slices; then immerse the cut slices in a color protection solution (containing 0.3% edible citric Calcium 0.2% and sodium chloride 0.5% mixed solution), the total amount of the color-protecting solution is twice the amount of yacon, after soaking in the color-protecting solution for 2 hours, take out the yacon slices, wash off the color-protecting solution with water, and break into granules; add 0.05 parts of vitamins to the granules, pulp with a beater, then add 70 parts of sucrose and 0.3 parts of 75% syrup and 0.3 parts of pectin to the prepared slurry, mix thoroughly, and put Put it into the concentration pot, heat and stir with slow fire to concentrate, so that the solid content reaches 63%, then add citric...

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PUM

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Abstract

The invention discloses a yacon jam and a preparation method thereof. The yacon jam is a viscous liquid containing suspended pulp microparticles, which is prepared from the following components in parts by weight: 80-100 parts of yacon, 0.05-0.1 part of vitamins, 70-100 parts of sweetener and 0.1-0.3 part of stabilizer. The yacon jam provided by the invention contains yacon pulp particles, is adequate in nutrition, natural in component and low in nutrient loss of the product, can fully retain the natural nutritional components of the yacon, and is further convenient to carry and save; the obtained product is fine in taste and faint in scent, so that a new deeply processed product variety is increased for the yacon; and furthermore, the designed preparation process is scientific and reasonable, the quality of the product can be ensured, materials selected for a color protecting solution during the preparation process are simple and easily available, the preparation process is simple, and the production is convenient.

Description

technical field [0001] The invention relates to a food, in particular to a yacon jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Yacon pulp contains a variety of essential amino acids, vitamins, proteins, calcium, potassium, zinc, magnesium, selenium and other minerals and trace elements, and yacon is rich in fructooligosaccharides, which will not cause blood sugar It can prevent constipation, diarrhea, cool and anneal, clear away heat and detoxify, and can also suppress and fight cancer. The medicinal value of yacon is very high. At present, domestic cultivation is mainly concentrated in Yunnan and Guizhou. It is not convenient to transport fresh yacon to other places. Some manufacturers make yacon into juice to make it easier to store and transport. The published application number is 200610010869.X, and the patent application titled "yacon fruit juice and its preparation technology" records the sche...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/302A23L21/10A23L33/15
Inventor 沈新荣
Owner 沈新荣
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