Compound fruit jam and production technique thereof

A production process and jam technology, applied in the field of compound jam and its production process, can solve the problems of inability to satisfy consumers' desire for delicious food, unfavorable high sugar content in jams, inability to achieve health care, etc., and achieve reduced sweetness and stable color. , the effect of long shelf life

Inactive Publication Date: 2014-01-01
马健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of the jams sold on the market use single fresh fruit as the main raw material, add some sucrose, stabilizers, etc. Higher is not conducive to human digestion and absorption, cannot satisfy consumers' desire for food, and cannot achieve the purpose of health care
And there is no patent application about processing and making jam with various fruits such as longan as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of compound jam, by weight percentage, its component is:

[0024] Purple taro 60%, longan pulp 20%, β-cyclodextrin 0.5%, citric acid 2%, xylitol 15%, xanthan gum 0.3%.

[0025] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat the pulp. When the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 650mmHg, Soften for 20 minutes; add lemon juice, adjust the pH value to 3.2, then add xylitol and xanthan gum, heat and concentrate until the solid content is 40%, put it in a can, and finally sterilize it in a water bath at 95°C for 23 minutes, and cool it down. Can.

Embodiment 2

[0027] A kind of compound jam, by weight percentage, its component is:

[0028] Purple taro 70%, longan pulp 20%, lemon juice 5%, β-cyclodextrin 1%, xylitol 15%, pectin 0.01%.

[0029] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat, when the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 600mmHg, Soften for 30 minutes; add lemon juice, adjust the pH value to 3.0, then add xylitol and pectin, heat and concentrate to a solid content of 45%, put it in a can, and finally sterilize it in a water bath at 100°C for 15 minutes, then cool it down .

Embodiment 3

[0031] A kind of compound jam, by weight percentage, its component is:

[0032] Purple taro 65%, longan pulp 10%, lemon juice 10%, β-cyclodextrin 0.6%, xylitol 10%, agar 1%.

[0033] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat, when the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 700mmHg, Soften for 10 minutes; add lemon juice, adjust the pH value to 3.5, then add xylitol and agar, heat and concentrate to a solid content of 35%, put it in a can, and finally sterilize it in a water bath at 95°C for 20 minutes, then cool it down.

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PUM

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Abstract

The invention discloses a compound fruit jam and a production technique thereof. The compound fruit jam is prepared from 50-70% of Colocasia tonoimo Nakai, 10-30% of longan flesh, 5-10% of lemon juice, 0.01-1% of beta-cyclodextrin, 10-20% of xylitol and 0.01-1% of stabilizer. The production technique comprises the following steps: adding the boiled Colocasia tonoimo Nakai and longan flesh into the beta-cyclodextrin, mixing and pulping; adding the lemon juice to regulate the pH value to 3.0-3.5, adding the xylitol and stabilizer, and concentrating by heating until the solid content is 35-45%; and canning, sterilizing and cooling. The compound fruit jam has the advantages of unique flavor, low sugar content, good taste, rich nutrition, stable color and long shelf life, and has the effects of promoting salivation, relieving summer-heat, reinforcing the spleen to replenish qi, strengthening the stomach, promoting digestion, nourishing the blood, soothing the nerves, moisturizing the skin and beautifying the face.

Description

technical field [0001] The invention relates to a production process of jam, in particular to a composite jam prepared from purple taro, longan and lemon as main raw materials and a production process thereof. Background technique [0002] Lemon, also known as lemon fruit, foreign lemon, mother fruit and so on. Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, orange peel Glycosides, naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human body. Because of its extremely sour taste, pregnant women with liver deficiency like to eat it most, so it is called Yimu fruit or Yimuzi. Lemon is rich in citric acid, so it is known as "citric acid warehouse". It has the effects of improving vision and dark adaptability, reducing fatigue, promoting body fluid and relieving heat, and appetizing. [0003] Longan, also kn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L21/15A23L21/12A23L27/34A23L29/35A23L33/10A23V2002/00A23V2200/08A23V2200/30A23V2250/6422A23V2250/5112
Inventor 马健
Owner 马健
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