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Lipid-lowering summer heat-removing watermelon jam

A technology for watermelon fruit and watermelon, which is applied in the field of lipid-lowering and summer-heat watermelon jam, can solve the problems of single variety of jam and the like

Inactive Publication Date: 2016-08-31
HEFEI DUXIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the jam kind on the market is relatively single at present, basically is based on apple, tomato, because this single-taste jam of long-term diet, is difficult to improve people's diet interest, broad people's masses eagerly hope to have more tastes and More Varieties of Jams Available to Meet Dietary Needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A watermelon jam for reducing fat and relieving summer heat, made of the following raw materials in parts by weight: 120 parts by weight of watermelon, 20 pieces of mangosteen pulp, 4 pieces of donkey-hide gelatin, 5 pieces of butter, 40 pieces of carrot, 13 pieces of orange peel, 11 pieces of rose petals, 10 pieces of Gorgon fruit, white sugar, and sodium alginate , citric acid, starch, vitamin C, lactic acid bacteria, water amount.

[0015] According to the watermelon jam for reducing fat and relieving summer heat described in claim 1, the specific steps of the preparation method are as follows:

[0016] (1) Wash the orange peel, remove the orange core, cut into filaments, soak in water at 90°C for 5 minutes, then put white sugar in an appropriate amount of water and heat it to completely melt, then remove the orange shreds and mix with the above sugar water , lactic acid bacteria mixed evenly, sealed and fermented at 37°C for 36 hours to obtain fermented orange peel;...

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PUM

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Abstract

The invention discloses a lipid-lowering summer heat-removing watermelon jam prepared from the following raw materials in parts by weight: 120-130 parts of watermelon, 20-30 parts of mangosteen flesh, 7-9 parts of shiitake mushroom, 5-6 parts of cream, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and a proper amount of water. The jam has the advantages of simple process, rich nutrition, soft taste and good quality, and also can improve the utilization rate of watermelon.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a watermelon jam for reducing fat and relieving summer heat. Background technique [0002] At present, my country's fruit planting area continues to expand, and fruit production has also increased year after year. However, the price of fruit has dropped again and again, and even the price of specialty fruits represented by the Pearl River Delta has dropped to the lowest level in history. Every fruit season, a large amount of fruit also rots and deteriorates due to too little time for processing, which brings huge economic losses to producers. It can be seen that it is imperative to develop fruit deep processing, and the development of jam is one of the only ways. Jam is made of fresh fruit as the main ingredient, which is deeply processed by high-tech formulas such as peeling, pitting, color protection, sterilization, and flavor preservation, so that the jam maintains the unique na...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/00A23L33/15A23L29/30
CPCA23V2002/00A23V2250/032A23V2250/708Y02A40/90
Inventor 彭玉华
Owner HEFEI DUXIANG FOODS CO LTD
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