Grape jam and preparation method thereof

A grape and jam technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of sweet and greasy taste, unfavorable to human health, etc., achieve delicious taste, improve skin blood supply, and unique aroma Effect

Inactive Publication Date: 2016-10-12
ANHUI JIHONG FOOD
View PDF1 Cites 2 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 longer shelf life, the traditional jam increases the sugar content, which makes the taste too sweet and greasy, which is not conducive to human health. In order to solve the above problems, the present invention has developed a kind of grape jam, which has nutritional Liver, Spleen, and Lung Efficacy

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

[0016] A grape jam and a preparation method thereof, characterized in that it consists of the following raw materials in parts by weight: 125 grapes, 45 mulberries, 6 wolfberries, 6 orange peels, 6 poria cocos, 4 hawthorns, 4 lilies, 5 malts, 4 cassia seeds, and 25 honey , milk 35, white sugar 12, pure water amount. Described preparation method comprises the following steps:

[0017] (1) Add malt, wolfberry, orange peel, poria cocos, hawthorn, lily, and cassia seeds to 3 times the clean water and boil for 2 hours on low heat, filter to obtain the extract, and dry the remaining Chinese medicine mixture with a superfine grinder Pulverize to 150 orders, obtain Chinese medicine powder;

[0018] (2) Grapes are peeled and seeded, mixed with mulberry, crushed, added with 0.03% by weight of pectinase for 16 hours, centrifuged to obtain juice and pulp mixture;

[0019] (3) Put the remaining grape and mulberry pulp into the pot, add honey and white sugar and cook slowly until the whit...

Embodiment 2

[0023] A grape jam and a preparation method thereof, comprising the following raw materials in parts by weight: 130 grapes, 50 mulberries, 8 wolfberries, 7 orange peels, 6 poria cocos, 5 hawthorns, 5 lilies, 5 malts, 4 cassia seeds, 28 honey, and 38 milk 12. White sugar 12. Appropriate amount of purified water.

[0024] The preparation method comprises the following steps:

[0025] (1) Add malt, wolfberry, orange peel, poria cocos, hawthorn, lily, and cassia seeds to 2 times the clean water and boil for 2 hours on low heat, filter to obtain the extract, and dry the remaining Chinese medicine mixture with a superfine grinder Pulverize to 150 orders, obtain Chinese medicine powder;

[0026] (2) After the grapes are peeled and seeded, they are mixed with mulberries and crushed, and 0.03% by weight of pectinase is added for enzymatic hydrolysis for 18 hours. After centrifugation, the mixtures of juice and pulp are obtained respectively;

[0027] (3) Put the remaining grape and m...

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 provides a grape jam and a preparation method thereof. The grape jam is characterized by being prepared from the following raw materials in parts by weight: 120-130 parts of grapes, 40-50 parts of mulberries, 5-10 parts of Chinese wolfberry fruits, 5-8 parts of dried tangerine peel, 5-6 parts of poria cocos, 3-5 parts of hawthorn fruits, 3-5 parts of lily bulbs, 5-6 parts of malt, 3-5 parts of cassia seeds, 20-30 parts of honey, 30-40 parts of milk, 10-15 parts of white granulated sugar and a right amount of purified water. According to the grape jam provided by the invention, fruit raw materials, such as the mulberries and the grapes, are used, so that the flavor and mouthfeel of the jam are enriched; under the condition of not using a great amount of saccharose, wheat seed pulp is used for improving the viscosity of the jam; and by adding traditional Chinese medicine additives, the nutritional structure of the jam is balanced. All components are reasonable in collocation and exact in action, and the prepared jam has delicious mouthfeel, unique fragrance and high nutritional values, has the effects of nourishing the liver, strengthening the spleen and moistening the lung and thus has wide market prospects.

Description

technical field [0001] The invention relates to a jam, in particular to a grape 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, which makes the taste too sweet and greasy, which is not conducive to human health. In order to solve the above problems, the present invention has developed a kind of grape jam, which has nutritional The effect of liver, spleen and lung moistening. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a grape jam and a preparation method thereof. [0004] A grape jam and a preparation method thereof, comprising the follow...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/314A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap