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Method for preparing raspberry jam

A production method and technology of raspberries, applied in food preparation, application, food science, etc., can solve the problems of flavor loss, high price, general taste, etc., and achieve the effect of proper sweet and sour, pure color and good spreadability

Active Publication Date: 2015-01-21
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are raspberry jam products in the market, they generally have poor color, serious loss of original flavor, average taste, and most of them are imported products, which are expensive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Firstly, get the raspberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries. Optional. Rinse twice with clean water, each time the water consumption is 30% of the raw material weight, the water flow is slow, and the surface dust and dirt are removed.

[0022] Pour the rinsed raspberries into a sandwich pot for heating and thawing, add 6% water of raw materials, the temperature is 57°C, the thawing time is 8min, and the center temperature reaches 0°C, take out the thawed raspberries.

[0023] The 6% water used for thawing and the juice flowing out during the thawing process were used for blanching, heated to 96°C, and the thawed raspberries were blanched for 30 seconds.

[0024] The raspberries that have been blanched are transferred to a beater for beating, and the beating time is 3 minutes. After beating, pass through a sieve with an aperture of 1mm, filter out the raspberry seeds, slurry a...

Embodiment 2

[0031] Firstly, get the raspberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries. Optional. Rinse twice with clean water, each time the water consumption is 32% of the weight of the raw material, the water flow is slow, and the surface dust and dirt are removed.

[0032] Pour the rinsed raspberries into a sandwich pot for heating and thawing, add 7% of the raw material water, the temperature is 58°C, the thawing time is 7min, the center temperature reaches 1°C, and the thawed raspberries are taken out.

[0033] Use the 7% water used for thawing and the juice flowing out during the thawing process to blanch, heat it to 98°C, and blanch the thawed raspberries for 26 seconds, and transfer the blanched raspberries to Beating in the beater, the beating time is 4min. After beating, pass through a sieve with an aperture of 1mm, filter out the raspberry seeds, slurry and raspberry seeds for later use.

...

Embodiment 3

[0040] Firstly, get the raspberry frozen fruit stored in the cold storage after individual quick freezing, and remove the fruit stems, leaves and other sundries. Optional. Rinse once with clean water, the water consumption is 35% of the weight of the raw material, the water flow is slow, and the surface dust and dirt are removed.

[0041] Pour the rinsed raspberries into a jacketed pot for heating and thawing, add 8% water of raw materials, the temperature is 59°C, the thawing time is 9 minutes, the center temperature reaches 2°C, and the thawed raspberries are taken out.

[0042] Use 8% water used for thawing and the juice flowing out during the thawing process to blanch, heat it to 97°C, blanching time 28s, transfer the blanched raspberries to a beater for beating, and the beating time is 3.5min . After beating, pass through a sieve with an aperture of 1mm, filter out the raspberry seeds, slurry and raspberry seeds for later use.

[0043] The first deployment: transfer th...

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PUM

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Abstract

The invention relates to a method for preparing raspberry jam. The method comprises the steps of firstly leaching frozen raspberries, heating the raspberries in a jacketed kettle for thawing, then blanching the thawed raspberries, and performing operations of pulping, mixing, gel processing, sterilizing, cooling, filling and the like on the blanched raspberries to obtain the raspberry jam product. The raspberry jam produced according to the technical solution provided by the invention maintains the original color and unique flavor of fresh raspberries and is good in sensory traits, high in nutritional value, low in cost and free of pollution, and the preparation method is safe in operation process and exquisite in technology.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making raspberry jam. Background technique [0002] Raspberry (Raspberry), also known as raspberry, tray, and marlin, belongs to the genus Rubus (Rubus. L) of the Rosaceae family. It is a perennial deciduous shrub fruit tree. The fruit is a berry with attractive color, tender and juicy, unique flavor and high nutritional value. It is known as "golden berry". In recent years, the output of raspberries has been increasing, and raspberry products have attracted more and more attention because of their special health functions. The tannic acid contained in raspberry fruit has a strong function of inhibiting the growth of cancer cells. Raspberry also contains flavonoids, salicylic acid and caffeic acid, etc., which have the function of anti-cardiovascular disease. Anthocyanins in raspberry fruit not only make red raspberry fruit pleasant in color, but also have certain anti-...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L21/15
Inventor 孟宪军宋建新李斌张家臣韦石
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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