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Snow pear-osmanthus fragrans jam as well as preparation method and application thereof

A Sydney and sweet-scented osmanthus technology, which is applied in the field of Sydney sweet-scented osmanthus jam and its preparation, can solve the problems of unbalanced raw material addition ratio and poor taste, and achieve the effect of bright color, soft taste and fresh fragrance

Inactive Publication Date: 2015-11-11
ZENGCHENG LEGO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide Sydney osmanthus jam which is rich in nutrition, simple in formula, fresh and refreshing, moderately sweet and sour, and can enhance the health care function of moistening lung and relieving cough. Unbalanced raw material addition ratio causes poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A Sydney sweet-scented osmanthus jam, which is made from the following raw materials in percentage by weight: Sydney 40%, fructose syrup 20%, water 10%, white sugar 24%, sweet-scented osmanthus 0.8%, hydroxypropyl distarch phosphate 3.2%, 0.2% citric acid, 0.25% malic acid, 0.5% sodium citrate, 0.1% potassium sorbate, 0.01% tartrazine, 0.14% pear essence, 0.8% osmanthus essence; among them, the ratio of Sydney to osmanthus is 50:1.

[0028] The preparation method of this Sydney sweet-scented osmanthus jam, comprises the following steps:

[0029] 1) Pretreatment of pears: take fresh pears, peel and remove the core, clean and dice for later use;

[0030] 2) Pretreatment of sweet-scented osmanthus: pick sweet-scented osmanthus, wash and dry for later use;

[0031] 3) Add pears, fructose syrup, white sugar, and sweet-scented osmanthus into the tank together, then dissolve hydroxypropyl distarch phosphate with water, add it to the tank, and heat at 95°C for pasteurization f...

Embodiment 2

[0036] A Sydney sweet-scented osmanthus jam, which is made from the following raw materials in percentage by weight: Sydney 20%, fructose syrup 30%, water 13%, white sugar 21%, sweet-scented osmanthus 0.6%, sodium carboxymethylcellulose 3%, lemon 0.2% malic acid, 0.6% malic acid, 0.245% sodium citrate, 0.05% sodium benzoate, 0.005% tartrazine, 0.8% pear essence, and 0.5% osmanthus essence; among them, the ratio of Sydney to osmanthus is 50:1.

[0037] The preparation method of this Sydney sweet-scented osmanthus jam, comprises the following steps:

[0038] 1) Pretreatment of pears: take fresh pears, peel and remove the core, clean and dice for later use;

[0039] 2) Pretreatment of sweet-scented osmanthus: pick sweet-scented osmanthus, wash and dry for later use;

[0040] 3) Add pears, fructose syrup, white sugar, and sweet-scented osmanthus into the tank together, then dissolve sodium carboxymethyl cellulose with water, add it into the tank, and heat at 95°C for pasteurizati...

Embodiment 3

[0045] A Sydney sweet-scented osmanthus jam, which is made from the following raw materials in percentage by weight: Sydney 32%, fructose syrup 20%, water 20%, white sugar 20%, sweet-scented osmanthus 0.64%, hydroxypropyl distarch phosphate 5.36%, 0.8% citric acid, 0.2% malic acid, 0.05% sodium citrate, 0.01% potassium sorbate, 0.001% tartrazine, 0.639% pear essence, 0.3% osmanthus essence; among them, the ratio of Sydney to osmanthus is 50:1.

[0046] The preparation method of this Sydney sweet-scented osmanthus jam, comprises the following steps:

[0047] 1) Pretreatment of pears: take fresh pears, peel and remove the core, clean and dice for later use;

[0048] 2) Pretreatment of sweet-scented osmanthus: pick sweet-scented osmanthus, wash and dry for later use;

[0049]3) Add pears, fructose syrup, white sugar, and sweet-scented osmanthus into the tank together, then dissolve hydroxypropyl distarch phosphate with water, add it to the tank, and heat at 95°C for pasteurizati...

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PUM

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Abstract

The invention discloses snow pear-osmanthus fragrans jam which is prepared from the following raw materials in percentage by weight: 30-40% of snow pears, 20-30% of high fructose syrup, 10-20% of water, 20-30% of white granulated sugar, 0.6-0.8% of osmanthus fragrans, 3-10% of a thickener, 0.2-0.8% of citric acid, 0.2-0.8% of malic acid, 0.05-0.5% of sodium citrate, 0.01-0.1% of a preservative, 0.001-0.01% of a pigment, 0.1-0.8% of pear essence and 0.1-0.8% of osmanthus fragrans essence, wherein the ratio of the snow pears to the osmanthus fragrans is 50:1. The invention further discloses a preparation method and application of the snow pear-osmanthus fragrans jam. During preparation, the snow pears with health efficacy is added for being matched with the fresh osmanthus fragrans, so that the snow pear-osmanthus fragrans jam is bright in color and lustre, fresh in fragrance, fine in taste, sour and sweet, and delicious; through scientific compatibility of the snow pears, the osmanthus fragrans and other raw materials, not only are the double fragrant tastes of the snow pears and the osmanthus fragrans kept, but also the tastes and the efficacy of the osmanthus fragrans and the snow pears are perfectly combined; meanwhile, the health function of moistening the lung to arrest cough is improved. Therefore, the snow pear-osmanthus fragrans jam has high values of nutrition and health, and serves as environment-friendly, healthy and natural food with a novel taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to Sydney osmanthus jam and its preparation method and application. Background technique [0002] Sydney, the meat is tender and white as snow. According to the "Compendium of Materia Medica", "Pears are beneficial, and their nature is fluent." Its medicinal properties can cure wind-heat, moisten the lungs, cool the heart, reduce phlegm, reduce fire, and detoxify. Medical research has proved that pears are sweet in taste and cold in nature, and have the effects of promoting body fluid and moistening dryness, clearing heat and resolving phlegm, nourishing blood and strengthening muscles; it also has the effect of lowering blood pressure and nourishing yin and clearing heat. [0003] Osmanthus fragrans, yellowish white, has the effect of dispelling cold and breaking knots, resolving phlegm and relieving cough. [0004] Jam, sweet and sour, is a convenient food for western food, picnic,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
CPCA23V2002/00
Inventor 胡隆孝王振磊李磊
Owner ZENGCHENG LEGO FOODS CO LTD
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