Supercharge Your Innovation With Domain-Expert AI Agents!

Nanguo pear jam

A technology of Nanguo pear and jam, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, and the function of food ingredients, etc. It can solve the problems of inability to meet health needs, single types and additives, low nutritional value of jam, etc. , to achieve the effect of rich flavor and taste, reasonable collocation and definite effect

Inactive Publication Date: 2016-09-07
BENGBU JINWANG FOOD
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain a good gel form and a long shelf life, the traditional jam increases the sugar content, which makes the taste too sweet and greasy, which is not conducive to human health; and because the fruit types and additives in the raw materials are relatively single, the nutritional value of the jam is relatively low. Low, unable to meet the health needs of modern people

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A Nanguo pear jam is characterized in that it is made of the following raw materials in parts by weight: 90 parts by weight of Nanguo pear, 70 parts Tianshan Yacon, 10 wheat seeds, 8 additives, 20 honey, 5 black tea powder, 0.5 part baking soda, grape seed powder 4. Vanilla powder 8;

[0018] The wheat seeds are immature spring wheat seeds;

[0019] The black tea powder is prepared by grinding fresh black tea through a 100-mesh sieve.

[0020] The additive is made of the following raw materials in parts by weight: 4 chive seeds, 1 sage, 3 sunflower leaves, 4 mulberry leaves, 4 bellows flowers, 2 hawthorn cores, 5 gynostemma, 3 tortoise flowers, goat's milk tender Branch 2: extract the above raw materials with 8 times the volume of ethanol for 3 hours, recover the ethanol from the extract and dry it with microwaves, and the ethanol concentration is 65%.

[0021] A kind of nanguo pear jam made by the following steps:

[0022] (1) Pretreatment of wheat seeds: Soak the w...

Embodiment 2

[0026] A Nanguo pear jam is characterized in that it is made of the following raw materials in parts by weight: 100 parts by weight of Nanguo pear, 70 parts Tianshan Yacon, 8 wheat seeds, 6 additives, 25 honey, 4 black tea powder, 0.6 baking soda, grape seed powder 4. Vanilla powder 6;

[0027] The wheat seeds are immature spring wheat seeds;

[0028] The black tea powder is prepared by grinding fresh black tea through a 100-mesh sieve.

[0029] The additive is made of the following raw materials in parts by weight: 4-5 chive seeds, 1-2 sage, 2-3 sunflower leaves, 3-4 mulberry leaves, 3-4 bellows flowers, 1-2 hawthorn cores , Gynostemma 3-5, Toi Dai flower 3-5, goat milk twig 2-4; the above raw materials are extracted with 8-10 times the volume of ethanol for 3-4h, and the extract is recovered from ethanol and then dried with microwaves to obtain final product. The ethanol concentration is 60%-70%.

[0030] A kind of nanguo pear jam made by the following steps:

[0031] (1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses Nanguo pear jam. The Nanguo pear jam is prepared from, by weight, 80-100 parts of Nanguo pears, 60-80 parts of saussurea involucrata fruits, 5-10 parts of wheat seeds, 5-10 parts of an additive, 20-30 parts of honey, 3-5 parts of dark tea powder, 0.5-1 part of baking soda, 3-5 parts of grape seed powder and 5-10 parts of vanilla powder. According to the Nanguo pear jam, the flavor and mouthfeel of the jam are enriched by using the fruit raw materials such as the Nanguo pears and the saussurea involucrata fruits; the jam consistency is improved by the wheat seed pulp on the condition of not using a large amount of sucrose; the traditional Chinese medicine additive is added, and therefore the nutritional structure of the jam is balanced; all the components are reasonable in matching and exact in action, the prepared jam is delicious in mouthfeel, unique in fragrance, high in nutritional value and wide in market prospect and has the effects of benefiting qi, keeping young and delaying senescence.

Description

technical field [0001] The invention relates to a jam, in particular to a Nanguo pear jam. 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 a way to preserve fruit for a long time, mainly for spreading on bread or toast. In order to obtain a good gel form and a long shelf life, the traditional jam increases the sugar content, which makes the taste too sweet and greasy, which is not conducive to human health; and because the fruit types and additives in the raw materials are relatively single, the nutritional value of the jam is relatively low. Low, unable to meet the health needs of modern people. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the present invention provides the following technical solutions: [0004] A Nanguo pear jam is characterized in that it is made of the following raw...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L21/12A23L21/25A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/15A23V2200/318A23V2200/302A23V2200/30A23V2250/21
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com