Preparation method of complex nutritional fruit jam
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A technology of jam and nutrition, which is applied in the field of preparation of compound nutrition jam, can solve the problems of high cost, troublesome ingredient addition process, high processing requirements, etc., and achieve the effect of low cost, crystal clear appearance and rich nutrition
Inactive Publication Date: 2015-04-29
QINGDAO BOYANDA IND TECH RES INST GENERAL PARTNERSHIP
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Problems solved by technology
However, it is often expensive, and the ingredient addition process is cumbersome, and the processing requirements are relatively high
Method used
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Embodiment 1
[0022] A preparation method of compound nutritional jam is characterized in that it comprises the steps of:
[0023] (1) Making jujube pulp: Wash 1kg of wild jujube and put it into 3kg of water to soak for 12 hours. After removing the core of the softened wild jujube, beat it with a beater at 1800r / min for 15 minutes to get wild jujube pulp for later use;
[0024] (2) Preparation of sweet potato pulp: Take 100ml of water, add 0.15g of sweet potato, 0.03g of carrageenan and 0.07g of sodium carboxymethyl cellulose, stir with a mixer at a speed of 200r / min at a constant temperature of 45°C for 35min, and let stand After swelling for 40 minutes, add 0.02 g of phospholipids with a mass concentration of 0.1% and 0.02 g of monoglycerides with a mass concentration of 0.4%, control the temperature at 73°C and the pressure at 35 MPa, perform high-pressure homogenization, and cool to room temperature for later use;
[0025] (3) Making strawberry pulp: select 50g of fresh ripe strawberrie...
Embodiment 2
[0031] A preparation method of compound nutritional jam is characterized in that it comprises the steps of:
[0032] (1) Making jujube pulp: Wash 1kg of wild jujube and put it into 4kg of water to soak for 15 hours, remove the core of the softened wild jujube, beat it with a beater at 1800r / min for 20min, and obtain wild jujube pulp for later use;
[0033] (2) Preparation of sweet potato pulp: Take 100ml of water, add 0.18g of sweet potato, 0.05g of carrageenan and 0.05g of sodium carboxymethyl cellulose, stir with a mixer at a speed of 200r / min at a constant temperature of 55°C for 45min, and let stand After swelling for 45 minutes, add 0.02 g of phospholipid with a mass concentration of 0.1% and 0.02 g of monoglyceride with a mass concentration of 0.4%, control the temperature at 73°C and the pressure at 35 MPa, perform high-pressure homogenization, and cool to room temperature for later use;
[0034] (3) Making strawberry pulp: select 50g of fresh ripe strawberries without ...
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Abstract
The present invention discloses a preparation method of a complex nutritional fruit jam. The preparation method is characterized in comprising the following steps: (1) preparing jujube pulp; (2) preparing potato pulp; (3) preparing strawberry pulp; (4) adding milk; (5) preparing a batching liquid; (6) mixing the pulps; (7) preparing product. According to the present invention, jujube, strawberry, sweet potato, honey and other raw materials with rich nutritional value are adopted as raw materials, and the prepared complex nutritional fruit jam has advantages of rich nutrition, low cost and the like. The complex nutritional fruit jam contains phospholipid which has an affinity for fat and can lower serum cholesterol, prevent cirrhosis of the liver and help restore liver function. The prepared complex nutritional fruit jam has characteristics of crystal clear appearance, smooth taste, rich flavor, green and safe and health care. And the production process is simple, is easy to operate, and needs no complex equipment. The complex nutritional fruit jam can be produced by slightly adjusting on manufacturer original production line of juice drinks and condiments.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of compound nutritional jam. Background technique [0002] In recent years, with the improvement of living standards, people's eating patterns have also changed. Breakfast has gradually changed from millet refueling sticks to western-style baked foods such as bread and cakes. With the development of baked foods, jams are also becoming more and more popular. Walked into the family dining table of ordinary people. In the existing market, jams range from ordinary apples, oranges, pineapples, yuzu oranges to kiwis, seabuckthorns, etc., and are widely used in the filling, filling, surface decoration and seasoning of bread, cakes and western cakes. Fresh milk, yogurt, ice cream and other dairy products, frozen food. [0003] Sweet potato contains a lot of mucin, vitamin C is also very rich, and the original vitamin A content is close to that o...
Claims
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Application Information
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