Banana health jam and manufacturing method thereof

A jam and banana technology, applied in the field of banana health jam and its production, can solve the problems of not being able to form a gel effect, not easy for users to accept, and inconvenient to eat, and achieve the effect of rich texture, coordinated sweet and sour feeling, and increased nutrition

Inactive Publication Date: 2015-04-29
QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Currently commercially available jams are all high-sugar products, which makes most consumers daunted. The soluble solids content is above 45%, and some are as high as 90%. If the soluble solids content of ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A banana health-care jam, characterized in that the jam consists of the following components by mass percentage: 2% pineapple juice, 10% candied red dates, 60% banana puree, 4% edible modified starch, xylitol and Sweetener composed of maltodextrin 0.3%, sodium isovitamin C 0.5%, low-ester pectin 0.4%, calcium chloride 0.05%, citric acid 0.3%, sodium carboxymethylcellulose 0.3%, edible Essence 0.05%, the balance is water.

[0024] A preparation method of banana health jam, characterized in that said method comprises the steps of:

[0025] (1) Peel the pineapple, cut into small pieces of 2-4cm, steam at 100°C for 6 minutes to cure without hard core, cool to 55°C, soak in 0.03% sodium metabisulfite solution for 15 minutes, then add the same weight of demineralized water, put Juicing in a juicer;

[0026] (2) Dice the candied red dates to 1-2cm to obtain the candied red dates, and prepare the acidity regulator with water to form an acidity regulator solution with a concen...

Embodiment 2

[0033] A banana health-care jam, characterized in that the jam consists of the following components by mass percentage: 10% pineapple juice, 5% candied red dates, 70% banana puree, 5% edible modified starch, maltitol and protein Sweetener composed of sugar 0.6%, Sodium Isovitamin C 0.5%, Low Ester Pectin 0.7%, Calcium Chloride 0.1%, Citric Acid 0.7%, Sodium Carboxymethylcellulose 0.5%, Food Flavor 0.08%, Balance for water.

[0034] A preparation method of banana health jam, characterized in that said method comprises the steps of:

[0035] (1) Peel the pineapple, cut into small pieces of 2-4cm, steam at 100°C for 8 minutes to cure without hard core, cool to 60°C, soak in 0.05% sodium metabisulfite solution for 20 minutes, then add the same weight of demineralized water, put Juicing in a juicer;

[0036] (2) Dice the candied red dates to 1-2cm to obtain the candied red dates, and prepare the acidity regulator with water to form an acidity regulator solution with a concentrati...

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PUM

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Abstract

The invention discloses a banana health jam which is characterized by being composed of the following components by mass: 2-10 % of raw pineapple juice, 5-10 % of red date preserves, 60-70 % of mashed banana flesh, 4-10 % of edible modified starch, 0.3-0.6 % of sweetening agent, 0.2-0.5 % of sodium D-isoascorbate, 0.4-0.7 % of low ester pectin, 0.05-0.1 % of calcium chloride, 0.3-0.7 % of citric acid, 0.3-0.5 % of sodium carboxymethylcellulose, 0.05-0.08 % of edible essence, and the balance water. The low ester pectin in the health jam enables a better gel effect of the jam. The sodium D-isoascorbate eliminates undesirable phenomena of jam discoloration, peculiar smell and the like. The health jam has a low sugar content, a high flesh content and zero artificial pigment. The health jam has a good taste achieving balance between sweet and sour, and is suitable for diabetic patients and middle-aged and elderly persons. The health jam has an improved product texture as well as a smooth and delicate taste. By adding the red date preserves, the pineapple juice, the regulators and the like, the health jam becomes richer in product texture and nutrition at the same time.

Description

technical field [0001] The invention relates to banana deep processing technology, in particular to a banana health-care jam and a preparation method thereof. Background technique [0002] Banana is a high-calorie fruit. According to analysis, the calorific value per 100 grams of pulp reaches 91 kcal. Bananas are also used as a staple food in some tropical areas. The nutritional value of banana pulp is quite high. Every 100 grams of pulp contains 20 grams of carbohydrates, 1.2 grams of protein, and 0.6 grams of fat; in addition, it also contains a variety of trace elements and vitamins. Among them, vitamin A can promote growth and enhance resistance to diseases, which is necessary to maintain normal fertility and vision; thiamine can resist beriberi, promote appetite, help digestion, and protect the nervous system; riboflavin can promote normal growth and development of the human body. development. In addition to stabilizing serotonin and melatonin, bananas also contain m...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/068A23L1/29A23L21/12A23L21/15A23L33/00
Inventor 修相鹏
Owner QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
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