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Blue honeysuckle five-vitamin composite jam and making method thereof

A technology of compound jam and blueberry fruit is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., and can solve the problem of only focusing on the flavoring effect of fruits

Inactive Publication Date: 2015-02-18
BEIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, blue indigo fruit, cherry, and tomato are used in the processing of tomato paste, but they only pay attention to the seasoning effect of the fruit, and fail to take into account that five daily servings of fruits and vegetables are beneficial to human health. The form of slag removes the shortcomings such as dietary fiber in the fruit

Method used

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  • Blue honeysuckle five-vitamin composite jam and making method thereof
  • Blue honeysuckle five-vitamin composite jam and making method thereof
  • Blue honeysuckle five-vitamin composite jam and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0072] The preparation of embodiment 1 blue indigo fruit five-dimensional compound jam

[0073] Compound jam comprises the following ingredients in parts by weight:

[0074] Wild indigo cherry compound fermented juice 30, tomato pulp 10, purple cabbage juice 10, celery superfine powder 2.

[0075] Above-mentioned compound jam making method is:

[0076] (1) Production of wild indigo cherry compound fermented juice

[0077] ① Raw material selection, impurity removal and cleaning

[0078] The selected ripe fruit of wild indigo fruit, cherry fruit, fresh fruit without rot, disease and pest, and no damage. Pick out fruit stems, leaves and other sundries. Rinse with running water to remove sand, soil, microorganisms, pesticide residues, etc.

[0079] ② Compounding and beating

[0080] The washed wild edulis fruit and the cherry fruit are mixed at a mass ratio of 1:3.2 and then beaten.

[0081] ③Fermentation and pressing

[0082] The pulp after beating was added to the unwash...

Embodiment 2

[0102] The preparation of embodiment 2 indigo fruit five-dimensional compound jam

[0103] Compound jam comprises the following ingredients in parts by weight:

[0104] Wild indigo cherry compound fermented juice 37, tomato pulp 12.5, purple cabbage juice 12.8, celery superfine powder 2.8.

[0105] Above-mentioned compound jam making method is:

[0106] (1) Production of wild indigo cherry compound fermented juice

[0107] ① Raw material selection, impurity removal and cleaning

[0108] The selected ripe fruit of wild indigo fruit, cherry fruit, fresh fruit without rot, disease and pest, and no damage. Pick out fruit stems, leaves and other sundries. Rinse with running water to remove sand, soil, microorganisms, pesticide residues, etc.

[0109] ② Compounding and beating

[0110] The washed wild edulis fruit and the cherry fruit are mixed at a mass ratio of 1:3.2 and then beaten.

[0111] ③Fermentation and pressing

[0112] The pulp after beating was added to the unwas...

Embodiment 3

[0132] The preparation of embodiment 3 indigo fruit five-dimensional compound jam

[0133] Compound jam comprises the following ingredients in parts by weight:

[0134] Wild indigo cherry compound fermented juice 40, tomato pulp 15, purple cabbage juice 15, celery superfine powder 4.

[0135] Above-mentioned compound jam making method is:

[0136] (1) Production of wild indigo cherry compound fermented juice

[0137] ① Raw material selection, impurity removal and cleaning

[0138] The selected ripe fruit of wild indigo fruit, cherry fruit, fresh fruit without rot, disease and pest, and no damage. Pick out fruit stems, leaves and other sundries. Rinse with running water to remove sand, soil, microorganisms, pesticide residues, etc.

[0139] ② Compounding and beating

[0140] The washed wild edulis fruit and the cherry fruit are mixed at a mass ratio of 1:3.2 and then beaten.

[0141] ③Fermentation and pressing

[0142] The pulp after beating was added to the unwashed an...

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Abstract

The invention discloses blue honeysuckle five-vitamin composite jam which comprises the following components in parts by weight: 30 to 40 parts of blue honeysuckle and cherry composite fermented juice, 10 to 15 parts of tomato pulp, 10 to 15 parts of red cabbage juice and 2 to 4 parts of yamazeri superfine powder. According to the blue honeysuckle five-vitamin composite jam, five fruits and vegetables, i.e. blue honeysuckles, cherries, tomatoes, yamazeri and red cabbages, are scientifically combined, so that the effect of synergistically improving the oxidation resistance of the jam is achieved, the effects of preventing cardiovascular and cerebrovascular diseases, preventing eye diseases, protecting eyesight and the like of the jam are indirectly proven, and meanwhile, the blood pressure reduction effect of the jam is also synergistically improved. The invention also discloses a making method for the blue honeysuckle five-vitamin composite jam. By the method, the jam is fine in texture, higher in liquidity and free of water separation.

Description

technical field [0001] The invention relates to jams, in particular to a five-dimensional compound jam made of indigo fruit and a preparation method thereof. Background technique [0002] Relevant literature records: Wang Zhenyu et al. reported in the Journal of Anhui Institute of Science and Technology, 23(3):18-20, 2009 that the fruit of L. indigo has antioxidant properties, and has potential nutritional value, medicinal value and commercial value; Chen Lijie et al. brewed in China , 31(6): 185-188, 2012, it is reported that the fermented L. indigo fruit and cherry fruit are used as raw materials to process fermented L. indigo compound jam; Yue Xiaoxia et al. Indigo fruit, apple, etc. are used as the main raw materials to produce compound blue indigo fruit jam; Hou Huibo et al. reported the production of Xinjiang tomato jam in Agricultural Products Processing Journal, 226(11): 54-57, 2011. [0003] Jiang Xinlong brewed in China, 2007, 176 (17): 37-41 reported that mountai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L21/15
CPCA23L33/00A23L21/15A23V2002/00A23V2200/308A23V2200/326A23V2250/21
Inventor 其其格孙广仁钱会敏万克宇谷柏彤苏鹏丽郑雅棋孙启昌
Owner BEIHUA UNIV
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