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Nutritional jam and manufacturing method thereof

A technology of jam and nutrition, which is applied in the field of nutritional jam and its production, can solve the problems of no therapeutic effect and uneven nutritional value, and achieve the effect of soft taste and fresh taste

Inactive Publication Date: 2015-01-14
苗娥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of jams with different tastes, but their nutritional value is uneven, and most jams do not contain therapeutic effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The nutritional jam of this embodiment is made from the following raw materials in parts by weight: 120 parts of sea buckthorn fruit, 80 parts of kiwi fruit, 200 parts of pear, 50 parts of hawthorn, 30 parts of mulberries, 20 parts of raspberries, 20 parts of gooseberries, 4 parts of lily, 5 parts of coltsfoot, 3 parts of cypress seeds, 80 parts of lemon juice, 120 parts of maltose, 50 parts of white sugar, 80 parts of jelly powder.

Embodiment 2

[0019] The nutritious jam of this embodiment is made of the following raw materials in parts by weight: 150 parts of sea buckthorn fruit, 120 parts of kiwi fruit, 300 parts of pear, 80 parts of hawthorn, 70 parts of mulberries, 50 parts of raspberries, and 50 parts of gooseberries. Servings, 15 lilies, 10 coltsfoot, 10 cypress kernels, 150 lemon juice, 200 maltose, 120 white sugar, 120 jelly powder.

Embodiment 3

[0021] The nutritious jam of this embodiment is made from the following raw materials in parts by weight: 130 parts of sea buckthorn fruit, 90 parts of kiwi fruit, 260 parts of pear, 68 parts of hawthorn, 55 parts of mulberry, 42 parts of raspberry, 33 parts of gooseberry, 5 parts of lily, 6 parts of coltsfoot, 5 parts of cypress seeds, 125 parts of lemon juice, 160 parts of maltose, 50 parts of white sugar, 95 parts of jelly powder.

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PUM

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Abstract

The invention relates to nutritional jam and a manufacturing method thereof, belonging to the technical field of foods. The nutritional jam is prepared from the following raw materials in parts by weight: 120-150 parts of sea buckthorn fruits, 80-120 parts of kiwi fruits, 200-300 parts of pears, 50-80 parts of hawthorn, 30-70 parts of mulberry, 20-50 parts of raspberry, 20-50 parts of gooseberry, 80-150 parts of lemon juice, 120-200 parts of maltose, 50-120 parts of white granulated sugar and 80-120 parts of jelly powder. According to the nutritional jam disclosed by the invention, any chemical additive is not added, various food materials are matched together, and the nutritional jam is fresh in taste, fine and soft in taste and sour and sweet in taste, has the effects of promoting blood circulation and dissipating blood stasis, reducing phlegm and regulating qi by alleviation of mental depression, helping produce saliva and slaking thirst and clearing heat and checking diarrhea and is an environment-friendly and delicious natural food.

Description

Technical field [0001] The invention relates to a nutritious jam and a preparation method thereof, and belongs to the technical field of food. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators at a temperature over 100°C, also called fruit jam. Making jam is a way to preserve fruit for a long time. Mainly used to spread on bread or toast. At present, there are many kinds of jams and their tastes are all different, but the nutritional value is uneven, and most jams do not contain therapeutic effects. [0003] Seabuckthorn fruits are rich in nutrients. According to the determination, the fruits contain active substances such as vitamins, fatty acids, trace elements, linoleins, seabuckthorn flavonoids, superoxides and various amino acids required by the human body. Among them, the content of vitamin C is extremely high. In every 100 grams of juice, the content of vitamin C can reach 825-1100 mg, which is 2-3 times that of k...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
CPCA23L33/00A23L19/09A23L27/60A23V2002/00A23V2200/30
Inventor 苗娥
Owner 苗娥
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