Sweet orange pawpaw mung bean jam and preparation method thereof

A technology of orange papaya and jam, applied in the field of sweet orange papaya and mung bean jam and its preparation, can solve the problems of unfavorable human health, sweet and greasy taste, etc., achieve unique fruit fragrance, delicate and soft taste, and enhance memory

Inactive Publication Date: 2013-08-21
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conduciv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A sweet orange papaya mung bean jam is made from the following raw materials in parts by weight:

[0019] 137g sweet orange, 88g papaya, 61g mung bean powder, 13g rose, 7g rosemary leaf, 9g sage, 8g lemongrass, 7g macadamia nut, 10g sweet almond, 8g almond, 55g white sugar, 6g durian core , grape juice 13g, jujube honey 24g, pure water amount.

[0020] A preparation method of sweet orange papaya mung bean jam, comprising the following steps:

[0021] (1) Put the rosemary leaves, sage, and lemongrass into crushed water, put them in clean water with a total weight of 7 times, decoct with low heat twice, each time for 2 hours, filter, and combine the filtrates to obtain the extract;

[0022] (2) Break open the macadamia nuts and almonds to get the kernels, put them into the pot together with the sweet almonds, fry them with a slow fire, grind them into powder after cooling, and pass through a 120-mesh sieve to obtain nut powder;

[0023] (3) Mix the mung bean powder with...

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PUM

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Abstract

The invention discloses a sweet orange pawpaw mung bean jam. The jam is prepared from the following raw materials in parts by weight: 137-152 parts of sweet oranges, 88-96 parts of pawpaw, 61-73 parts of mung bean flour, 13-16 parts of roses, 7-10 parts of rosemary leaves, 9-13 parts of salvia, 8-11 parts of lemon-grass, 7-11 parts of macadamia nuts, 10-13 parts of sweet almonds, 8-11 parts of badam, 55-64 parts of white granulated sugar, 6-8 parts of durian kernels, 13-22 parts of grape juice, 24-27 parts of Chinese date honey, and appropriate amount of purified water. The jam disclosed by the invention is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition value, and has unique fruit aroma and wide market prospect.

Description

technical field [0001] The invention relates to a jam, in particular to a sweet orange papaya and mung bean jam and a preparation method thereof. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive to human health. In order to solve the above problems, the present invention has developed a low-sugar jam with a unique mung bean flavor. The jam has a good nourishing effect. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a sweet orange papaya and mung bean jam and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A swe...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/38A23L1/30A23L21/15A23L25/10
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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