Strawberry jam with highly effective calcium supplementation function

A technology of strawberry jam and calcium supplementation, applied in the fields of application, food preparation, food science, etc., can solve the problems of unsatisfactory people and simplification of functions, and achieve the effect of promoting absorption rate, facilitating digestion and absorption, and improving nutritional value

Inactive Publication Date: 2015-08-26
秦盼盼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Strawberry jam is therefore popular, but the taste function of strawberry jam on the market is single now, which cannot satisfy people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take 60 parts of strawberries, 8 parts of tofu, 4 parts of pork bones, 100 parts of green juice, 3 parts of lotus mist, 2 parts of green peppers, 2 parts of pumpkin, 2 parts of mushrooms, 5 parts of rock sugar, 2 parts of sodium salt, and 0.5 parts of gelatin. Said green juice is the juice mixed with young barley leaves, mulberry leaves, broccoli, green perilla leaves, wormwood, and ashitaba, which is made by the following steps:

[0019] 1) Cut lotus mist, green peppers, and mushrooms into fine pieces, boil in boiling water for 15-20 minutes and filter out;

[0020] 2) Peel the pumpkin and remove the seeds, steam it in boiling water, and mash it into a slurry;

[0021] 3) Grind the pork bones into powder, mash the tofu and mix them together;

[0022] 4) Add the raw materials processed in 1), 2), and 3) to the green juice, add sodium salt, stir evenly to obtain a mixed stock solution, and pasteurize the mixed stock solution;

[0023] 5) Heating the mixed stock solutio...

Embodiment 2

[0028] Take 80 parts of strawberries, 10 parts of tofu, 6 parts of pork bones, 120 parts of green juice, 4 parts of lotus mist, 4 parts of green peppers, 3 parts of pumpkin, 3 parts of mushrooms, 6 parts of rock sugar, 4 parts of sodium salt, and 1 part of gelatin. Said green juice is the juice mixed with young barley leaves, mulberry leaves, broccoli, green perilla leaves, wormwood, and ashitaba, which is made by the following steps:

[0029] 1) Cut lotus mist, green peppers, and mushrooms into fine pieces, boil in boiling water for 15-20 minutes and filter out;

[0030] 2) Peel the pumpkin and remove the seeds, steam it in boiling water, and mash it into a slurry;

[0031] 3) Grind the pork bones into powder, mash the tofu and mix them together;

[0032] 4) Add the raw materials processed in 1), 2), and 3) to the green juice, add sodium salt, stir evenly to obtain a mixed stock solution, and pasteurize the mixed stock solution;

[0033] 5) Heating the mixed stock solution ...

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PUM

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Abstract

The present invention discloses a strawberry jam with a highly effective calcium supplementation function, consisting of the following ingredients: strawberries, tofu, porcine bones, cyan juice, wax apples, green peppers, pumpkin, mushroom, rockcandy, sodium salt, and gelatin. The cyan juice is prepared by juicing a mixture of barley leaves, mulberry leaves, broccolis, perilla leaves, artemisia selengensis, and angelica keiskei. The strawberry jam of the present invention is bright in color and strong in fruit aroma, and preserves nutrient contents of the strawberries to a great extend; aspergillus oryzae is inoculated in the jam manufacturing process to degrade hard-to-absorb substances in the raw materials of the jam, thereby improving the nutritional value and facilitating digestion and absorption; the adding of the tofu and porcine bone makes the jam abundant with calcium, and in conjunction with the cyan juice and wax apples, absorption of calcium by the human body is facilitated, and the calcium utilization rate is maximized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a strawberry jam with high-efficiency calcium supplementation function. Background technique [0002] Strawberry is a perennial herb of the family Rosaceae, also known as berry, which originated in South America and was introduced into my country in the early 20th century. Strawberry pulp contains a lot of sugar, protein, organic acid, in addition, it also contains a variety of vitamins, minerals and some trace elements necessary for the human body. Modern medicine believes that strawberries have a certain conditioning and nourishing effect on gastrointestinal disorders and anemia, and have a certain preventive effect on hypertension, hyperlipidemia, arteriosclerosis and coronary heart disease. Strawberry jam has therefore become popular, but the taste function of strawberry jam on the market is single now, which cannot satisfy people's needs. Contents of the invention [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 秦盼盼
Owner 秦盼盼
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