Apple jam and preparation method thereof

An apple and jam technology, applied in the field of apple jam and its preparation, can solve the problems of unfavorable human health, sweet and greasy taste, etc., and achieve the effects of protecting the liver, delicious taste and high nutritional value

Inactive Publication Date: 2016-08-31
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive to human health. In order to solve the above problems, the present invention has developed an apple jam, which has beneficial Efficacy of nourishing qi, nourishing the face, calming the nerves and invigorating the spleen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] An apple jam and a preparation method thereof, characterized in that it is composed of the following raw materials in parts by weight: 150 apples, 55 fresh longan, 6 rhizomes, 6 pagoda flowers, 5 ginkgo, 5 lotus seeds, 10 red beans, 6 black plums, 6 astragalus, and donkey-hide gelatin 5. Honey 25, milk 35, white sugar 15, purified water in proper amount The preparation method includes the following steps:

[0016] (1) Put sealwort, Sophora japonica, Ginkgo, lotus seeds, Chixiaodou, ebony meat, astragalus, into 2 times of clean water and cook for 3 hours on low heat, filter to obtain the extract, and dry the remaining pulp mixture with ultrafine Pulverize to 150 mesh to obtain pulp powder;

[0017] (2) Peel and remove the seeds of apples and fresh longan, mix and smash, and filter out the juice;

[0018] (3) Put the remaining apple and longan pulp into the pot, add donkey-hide gelatin, honey, and white sugar and cook slowly until the donkey-hide gelatin and white sugar ...

Embodiment 2

[0022] An apple jam and a preparation method thereof, comprising the following raw materials in parts by weight: 140 apples, 50 fresh longan, 5 sealwort, 5 pagoda japonica, 5 ginkgo, 5 lotus seeds, 10 red beans, 6 dark plums, 5 astragalus, 5 donkey-hide gelatin, and honey 20. Milk 30. White sugar 10. Appropriate amount of purified water.

[0023] The preparation method comprises the following steps:

[0024] (1) Add sealwort, Sophora japonica, Ginkgo, lotus seeds, Chixiaodou, ebony meat, and astragalus, and add 3 times of clear water to boil for 3 hours on low heat, filter to obtain the extract, and dry the remaining pulp mixture with ultra-fine Pulverize to 150 mesh to obtain pulp powder;

[0025] (2) Peel and remove the seeds of apples and fresh longan, mix and smash, and filter out the juice;

[0026] (3) Put the remaining apple and longan pulp into the pot, add donkey-hide gelatin, honey, and white sugar and cook slowly until the donkey-hide gelatin and white sugar are c...

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PUM

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Abstract

The invention discloses apple jam and a preparation method thereof. The apple jam is characterized by consisting of the following raw materials in parts by weight: 140-150 parts of apples, 50-60 parts of fresh longans, 40-50 parts of rhizoma polygonati, 10-20 parts of sophora flowers, 5-10 parts of lotus seeds, 10-12 parts of phaseolus calcaratus, 10-15 parts of smoked plums, 5-10 parts of astragalus, 10-15 parts of donkey-hide gelatin, 20-30 parts of honey, 30-40 parts of milk, 20-30 parts of white granulated sugar and a proper amount of purified water. The jam disclosed by the invention is delicious in taste, high in nutritive value and wide in market prospects and has unique aroma and effects of nourishing liver, tonifying the spleen and moistening the lung.

Description

technical field [0001] The invention relates to a jam, in particular to an apple jam and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive to human health. In order to solve the above problems, the present invention has developed an apple jam, which has beneficial The effect of nourishing Qi, nourishing the face, calming the nerves and invigorating the spleen. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides an apple jam and a preparation method thereof. [0004] An apple jam and a pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/318A23V2200/322
Inventor 王茉
Owner ANHUI JIHONG FOOD
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