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Pouteria campechiana jam

A technology for jam and egg yolk, applied in the direction of food science, etc., can solve the problem of difficult storage of egg yolk, achieve the effects of enriching the variety of colors, solving the problem of difficult storage, and improving economic benefits

Inactive Publication Date: 2016-06-08
QINGDAO XINMENG INFORMATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of lucuma jam with sweet taste and rich nutrition for the shortage that lucuma is not easy to store and the marketing is limited by seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The lucuma jam comprises the following ingredients in parts by weight: 80-100 parts of lucuma, 10-20 parts of coconut meat, 20-30 parts of maltose, 15-25 parts of watermelon juice and 2-4 parts of jelly powder.

Embodiment 2

[0015] A kind of lucuma jam comprises the following formula components in parts by weight: 80 parts of lucuma, 10 parts of coconut meat, 20 parts of maltose, 15 parts of watermelon juice and 2 parts of jelly powder.

Embodiment 3

[0017] A custard fruit jam comprises the following formula components in parts by weight: 90 parts of lucuma, 15 parts of coconut meat, 25 parts of maltose, 20 parts of watermelon juice and 3 parts of jelly powder.

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PUM

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Abstract

The invention discloses a Pouteria campechiana jam. Raw materials of the Pouteria campechiana jam comprise 80-100 parts of Pouteria campechiana, 10-20 parts of coconut pulp, 20-30 parts of maltose, 15-25 parts of a watermelon juice, and 2-4 parts of jelly powder. The Pouteria campechiana jam produced in the invention fully uses fruit resources, enriches the taste and the kind of jams, opens up a new approach for depth processing of Pouteria campechiana, and is of great significance to improve the economic benefit of plantation of Pouteria campechiana.

Description

technical field [0001] The invention relates to a jam, in particular to a mayo yolk jam. Background technique [0002] Lucuma is a perennial tropical and precious fruit. Lucuma is rich in nutrition, with an edible rate of more than 70%, containing 29.1-30.5% of sugar, 5.6-8.1% of starch, 1-1.14% of crude fat, and rich in Phosphorus, iron, calcium, vitamin C and various amino acids. The lucuma pulp is orange-yellow, powdery, soft and lacks water, tastes like boiled egg yolk, and has a unique flavor. Eating lucuma can help digestion, reduce phlegm, invigorate the kidney, refresh the mind, promote blood circulation and strengthen the body, calm pain, relieve pressure and reduce fat. In my country, lucuma fruit is mainly eaten raw, and its fruit is not easy to store, and its listing is limited by seasons. [0003] Jam is processed from fruit, which is rich in nutrition and convenient to eat. It basically maintains the nutrition of the fruit. A new approach has been found, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10
Inventor 刘毅
Owner QINGDAO XINMENG INFORMATION TECH CO LTD