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Making method of stomach invigorating watermelon jam

A production method and technology of watermelon, applied in the functions of food ingredients, food science, application, etc., can solve the problem of high sugar content, achieve the effects of low sugar content, lower blood fat, and unique taste

Inactive Publication Date: 2017-01-04
毕辉琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the sugar content is high, which is not suitable for some people to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The method for producing watermelon-flavored fruit puree is characterized in that it comprises the following steps:

[0020] (1) Making watermelon juice: take strawberries, apples and watermelon flesh according to the weight ratio of 1:4:4, and remove the seeds and skins of the apple and watermelon flesh; mix them in a beating machine with a mesh aperture of 2mm, and filter to remove the watermelon seeds. ;

[0021] (2) Making syrup: Mix honey, xylitol, and condensed milk in a weight ratio of 2:1:0.2, boil on high heat, turn to medium and low heat for 20 minutes, and mix into a 75% concentration of sugar liquid;

[0022] (3) Rice milk: take cooked mung bean powder, milk powder, rice noodles according to the weight ratio of 2:1:1, add warm water twice the mass of the mixed powder to make a thin paste;

[0023] (4) Concentration: Mix the above watermelon juice, syrup and glutinous rice syrup according to a weight ratio of 10:1:2, add 0.3% citric acid and 0.6% pectin, stir evenly ...

Embodiment 2

[0028] The method for producing watermelon-flavored fruit puree is characterized in that it comprises the following steps:

[0029] (1) Making watermelon juice: take strawberries, apples and watermelon flesh according to the weight ratio of 1:4:4, and remove the seeds and skins of the apple and watermelon flesh; mix them in a beating machine with a mesh aperture of 3mm, and filter to remove the watermelon seeds. ;

[0030] (2) Making syrup: mix honey, xylitol, and condensed milk in a weight ratio of 2:1:0.2, boil on high heat, turn to medium and low heat, and cook for 25 minutes to prepare a 75% concentration of sugar solution;

[0031] (3) Making glutinous rice syrup: take cooked mung bean powder, milk powder, and rice flour according to a weight ratio of 2:1:1, add warm water twice the mass of the mixed powder to make a thin paste;

[0032] (4) Concentration: Mix the above watermelon juice, syrup, and glutinous rice syrup in a weight ratio of 10:1:2, add 0.45% citric acid and 0.7% p...

Embodiment 3

[0037] The method for producing watermelon-flavored fruit puree is characterized in that it comprises the following steps:

[0038] (1) Making watermelon juice: take strawberries, apples and watermelon flesh according to the weight ratio of 1:4:4, remove the seeds and skins of the apple and watermelon flesh; mix them in a beater with a sieve aperture of 4mm, and filter to remove the watermelon seeds ;

[0039] (2) Syrup preparation: mix honey, xylitol, and condensed milk in a weight ratio of 2:1:0.2, boil on high heat, turn to medium and low heat for 30 minutes, and mix into a 75% concentration of sugar solution;

[0040] (3) Rice milk: take cooked mung bean powder, milk powder, rice noodles according to the weight ratio of 2:1:1, add warm water twice the mass of the mixed powder to make a thin paste;

[0041] (4) Concentration: Mix the above watermelon juice, syrup and glutinous rice syrup according to a weight ratio of 10:1:2, add 0.6% citric acid and 0.8% pectin, stir evenly and pu...

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PUM

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Abstract

The invention provides a making method of stomach invigorating watermelon jam and discloses a making method of watermelon flavored fruit puree. The making method is characterized by comprising the following steps that 1, watermelon juice is made, strawberries, apples and watermelon flesh are taken according to the weight ratio of 1 to 4 to 4 and are pulped in a pulping machine, and filtration is performed; 2, syrup is made: honey, xylitol and condensed milk are mixed according to the weight ratio of 2 to 1 to 0.2 and are deployed into syrup with the concentration of 75%; 4, concentration is performed, the watermelon juice, the syrup and glutinous rice slurry are mixed according to the weight ratio 10 to 1 to 2 for concentration; 5,sterilization is performed, the made jam is filled into bottles, the bottles are put in a water bath of 100 DEG C, heat preservation is performed for 30 minutes, sterilization is performed, and then cooling is performed to reach the temperature of below 37 DEG C. The watermelons, the strawberries and the apples are matched to make the made jam unique in taste, blood fat can be reduced, blood vessels can be softened, the stomach invigorating watermelon jam has a stronger health-care effect, is low in sugar content, is natural and nutritional and has a rich and layered taste.

Description

Technical field [0001] The invention belongs to the technical field of jam making, and in particular relates to a method for making watermelon stomach-invigorating jam. Background technique [0002] Watermelon is a plant of the Cucurbitaceae family, native to Africa. Watermelons are cultivated in both north and south of my country. Watermelon is a dicotyledonous flowering plant, shaped like a vine with feathery leaves. The fruit it produces is a husk, which is a kind of fleshy fruit peculiar to cucurbit melons. It is a pseudo-fruit developed from the lower ovary of 3 carpels with lateral membrane placenta. The melon is round or oval, and the skin color is dark green, green, white or green with snake patterns. The flesh is juicy and sweet, with a strong red, reddish, yellow or white color. Watermelon can be called "the king of melons", because it was introduced from the Western Regions in the Han Dynasty, it is called "watermelon". Watermelon tastes sweet and juicy, refreshin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/25A23L29/30A23L11/00A23L7/10A23L33/00
CPCA23V2002/00A23V2200/326A23V2200/32A23V2200/30
Inventor 毕辉琴
Owner 毕辉琴
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