A kind of plum jam and preparation method thereof

The technology of plum sauce and sauce bag is applied in the field of seasoning food, which can solve the problems of plum sauce having a heavy taste and being unsuitable for children's meal seasoning, etc., and achieves the effects of strong smell, high acceptable taste and improved production efficiency.

Active Publication Date: 2017-07-25
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 fructose syrup; 1-5 parts of hawthorn puree; 1-5 parts of waxy corn acetylated distarch adipate; 1-2 parts of table salt; 0.1-1 part of malic acid; 0.1-0.5 parts of glacial acetic acid; 0.01-1 part of sour plum powder; 0.01-1 part of sucralose; . The invention also discloses a preparation method of the plum jam. The advantages of the present invention are: the preparation method of the present invention is easy to operate, the method is simple, the prepared plum jam maintains the integrity of nutrients and natural flavor, reduces the production cost of the enterprise, improves the production efficiency of the enterprise, and improves the production efficiency of the enterprise. economic benefits.

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 Patents(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 何琳琳王雪峰
Owner 天津市利民调料有限公司
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