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Medlar jam and preparation method thereof

A technology of wolfberry jam and fresh fruit of wolfberry, which is applied in food preparation, food science, sugary food ingredients, etc., can solve the problems of lack of processing technology, large loss, waste, etc.

Inactive Publication Date: 2014-05-14
张凤萍 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Chinese goji berries are planted in Xinjiang, Qinghai, Gansu, and Ningxia on a large scale, and the output is increasing year by year, but the lack of processing technology makes the product lose a lot after picking, causing a lot of waste
Goji berry jam is traditionally made by adding a certain proportion of white sugar, heating, boiling, and concentrating. The finished jam turns dark red, and it no longer has the original fruity aroma and flavor of fresh goji berries.

Method used

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  • Medlar jam and preparation method thereof
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  • Medlar jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Take 150kg of wolfberry fresh fruit, 15kg of white sugar, 37.5kg of glucose syrup, 3kg of konjac gum powder, and 1.2kg of citric acid for use;

[0040] (2) After mixing konjac gum powder and white sugar, prepare a solution, keep the temperature at 40°C to obtain the first solution, and prepare citric acid as the second solution;

[0041] (3) Crush 70% of the fresh wolfberry fruit into a slurry, dilute it to a sugar content of 15%, mix it with the remaining 30% of the whole fruit, and put it into a container to obtain the first sauce;

[0042] (4) Put the first sauce body into the container, and control the concentration temperature at 80°C. When the sugar content reaches 25%, add glucose syrup and keep stirring. When the sugar content reaches 40%, add the first solution and stir. When the sugar content reaches 40%, add the first solution and stir. At 40%, add the second solution to adjust the acidity, and stop the concentration when the sugar content reaches 40%.

Embodiment 2

[0044] (1) Take 250kg of wolfberry fresh fruit, 25kg of white sugar, 62.5kg of glucose syrup, 5kg of konjac gum powder, and 1.9kg of citric acid for use;

[0045] (2) After mixing konjac gum powder and white sugar, prepare a solution, keep the temperature at 60°C to obtain the first solution, and prepare citric acid as the second solution;

[0046] (3) Crush 90% of the fresh wolfberry fruit into a slurry, dilute it to a sugar content of 25%, mix it with the remaining 10% of the whole fruit, and put it into a container to obtain the first sauce;

[0047] (4) Put the first sauce body into the container, control the concentration temperature at 95°C, when the sugar content reaches 30%, add glucose syrup, and keep stirring, when the sugar content reaches 50%, add the first solution and stir, when the sugar content reaches 50%, add the first solution and stir, when the sugar content reaches 30%, At 50%, add the second solution to adjust the acidity, and stop the concentration when th...

Embodiment 3

[0049] (1) Take 200kg of wolfberry fresh fruit, 50kg of white sugar, 50kg of glucose syrup, 4kg of konjac gum powder, and 1.5kg of citric acid for use;

[0050] (2) After mixing konjac gum powder and white sugar, prepare a solution, keep the temperature at 50°C to obtain the first solution, and prepare citric acid as the second solution;

[0051] (3) Crush 80% of the fresh wolfberry fruit into a slurry, dilute it to a sugar content of 20%, mix it with the remaining 20% ​​of the whole fruit, and put it into a container to obtain the first sauce;

[0052] (4) Put the first sauce body into the container, and control the concentration temperature at 85°C. When the sugar content reaches 28%, add glucose syrup and keep stirring. When the sugar content reaches 45%, add the first solution and stir until the sugar content returns to At 46%, add the second solution to adjust the acidity, and stop the concentration when the sugar content returns to 45%.

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Abstract

The invention discloses a medlar jam and a preparation method thereof. The medlar jam comprises the following raw materials in parts by weight: 150-250 parts of fresh medlar fruit, 15-25 parts of white granulated sugar, 37.5-62.5 parts of glucose syrup, 3-5 parts of konjac gum powder and 1.2-1.9 parts of citric acid. The medlar jam prepared by a process of crushing according to a ratio and thermally concentrating at controlled temperature is capable of keeping the color, aroma and taste of the fresh medlar fruit and also capable of guaranteeing the quality without the presence of a preservative.

Description

technical field [0001] The invention relates to a jam, in particular to a jam made from wolfberry and a preparation method thereof. Background technique [0002] Lycium barbarum is rich in nutrients and a variety of biologically active ingredients that regulate the physiological functions of the human body. As one of the varieties of medicine and food, wolfberry is rich in nutrients and has the effects of nourishing yin and kidney, softening blood vessels, nourishing hair, and beautifying the skin. Healthy food. There are many ways to eat goji berries, and goji berry jam is one of them. Jam, as a kind of table food, is rich in nutrition, unique in flavor and convenient to eat, and has a large consumer market at home and abroad. Lycium barbarum made into jam food provides another way for mass consumers to choose. Currently domestic goji berries are planted in large areas in Xinjiang, Qinghai, Gansu, and Ningxia, and the output is increasing year by year. However, due to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L21/10A23L21/15A23L29/231
CPCA23L21/10A23L21/15A23L29/231A23L29/244A23L29/30A23V2002/00A23V2250/5066A23V2250/61A23V2250/032A23V2250/628A23V2250/5072
Inventor 张凤萍陈刚
Owner 张凤萍