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Plum jam and preparation method thereof

The technology of plum sauce and sour plum powder is applied in the field of seasoning food, which can solve the problems of heavy plum sauce and unsuitable seasoning for children's meals, etc., and achieve the effects of strong smell, high acceptable taste and pleasant aroma.

Active Publication Date: 2015-04-08
天津市利民调料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the plum sauce in this recipe is strong and spicy, so it is not suitable for children as a condiment for meals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 is calculated according to 1 part of 100g

[0024] 30 parts of fructose syrup; 3 parts of hawthorn puree; 3 parts of waxy corn acetylated distarch adipate; 1.5 parts of table salt; 0.6 parts of malic acid; 0.3 parts of glacial acetic acid; 0.5 parts of sour plum powder; 0.5 parts of sucralose ; Green crisp plum water 4 parts; water 40 parts.

Embodiment 2

[0025] Embodiment 2 is calculated according to 1 part of 100g

[0026] 20 parts of fructose syrup; 1 part of hawthorn puree; 1 part of waxy corn acetylated distarch adipate; 1 part of table salt; 0.1 part of malic acid; 0.2 part of glacial acetic acid; 0.03 part of sour plum powder; 0.02 part of sucralose ; green crisp plum water 1 part; water 30 parts.

Embodiment 3

[0027] Embodiment 3 is calculated according to 1 part of 100g

[0028] 40 parts of fructose syrup; 5 parts of hawthorn puree; 4 parts of waxy corn acetylated distarch adipate; 12 parts of table salt; 1 part of malic acid; 0.5 part of glacial acetic acid; 0.8 part of sour plum powder; 1 part of sucralose ; Green crisp plum water 5 parts; water 50 parts.

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PUM

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Abstract

The invention discloses a plum jam which is composed of the following raw materials in parts by weight: 20-40 parts of high fructose corn syrup, 1-5 parts of hawthorn protoplasm, 1-5 parts of waxy corn acetylated distarch adipic acid ester, 1-2 parts of salt, 0.1-1 part of malic acid, 0.1-0.5 part of glacial acetic acid, 0.01-1 part of dried plum powder, 0.01-1 part of sucralose, 1-5 parts of green brittle plum juice, and 30-50 parts of water. The invention further discloses a preparation method of the plum jam. The preparation method disclosed by the invention is convenient to operate and simple in method; the plum jam prepared by the preparation method keeps integrity of nutritional substances and natural flavor; the production cost of enterprises is reduced; the production efficiency of enterprises is increased; and the economical benefits of enterprises are increased.

Description

technical field [0001] The invention relates to the technical field of seasoning foods, in particular to plum jam and a preparation method thereof. Background technique [0002] At present, the products of sour plum sauce and some other fruity sauces are very popular among the people, and there are quite large consumer groups in the market. The existing sour plum sauce for meals mainly uses sour plum and hawthorn as the main ingredients, and is mixed into a sauce. There is a wide range of demand in Chinese and Western food, including pastry making, beverages and ice cream, and is suitable for all ages. It can meet the needs of the domestic market and is conducive to export to meet the needs of different groups of people. [0003] Through searching, it is found that the following patent publication related to the patent application of the present invention: a kind of plum sauce and its preparation method (CN201410191696), the method is: the plum sauce is made of fresh plum ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 何琳琳王雪峰
Owner 天津市利民调料有限公司
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