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Sweet rosa roxburghii tratt fruit jam

A technology of prickly pear jam and sweetness, which is applied in the direction of food science, etc., to achieve the effect of facilitating mass production, expanding consumer groups, and prolonging storage time

Inactive Publication Date: 2017-05-03
GUIZHOU QIANBAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And prickly pear jam has no bibliographical information

Method used

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Examples

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Embodiment Construction

[0021] The present invention will be further described below in conjunction with the examples, but not as a basis for limiting the present invention.

[0022] Embodiments of the invention:

[0023] A sweet prickly pear jam with the following ingredients:

[0024] It is composed of thorn pear, carboxymethyl cellulose and glycyrrhizin. Taking 1000g sweet thorn pear jam as an example, the content of each component is as follows: carboxymethyl cellulose 2.5%, glycyrrhizin 12%, and the balance is thorn pear.

[0025] Its preparation process is as follows:

[0026] (1) Pretreatment of raw materials: cleaning the Rosa roxburghii fruit, deburring, cutting and removing the seeds, and then cleaning to obtain Rosa roxburghii pulp;

[0027] (2) Pre-cooking: take the roxburghii pulp in step (1) and boil in boiling water for 5 minutes, the ratio of material to water is 1:2;

[0028] (3) Homogenization: beat the pulp treated in step (2) with water while it is hot, and then grind it into ...

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PUM

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Abstract

The invention discloses sweet rosa roxburghii tratt fruit jam. The sweet rosa roxburghii tratt fruit jam consists of the following components of rosa roxburghii tratt fruits, a thickening agent and a sweetening agent, wherein 1000g of the sweet rosa roxburghii tratt fruit jam comprises the following components of 2-3% of the thickening agent, 10-15% of the sweetening agent and the balance of the rosa roxburghii tratt fruits. The sweet rosa roxburghii tratt fruit jam is obtained through the following process flows of pretreating rosa roxburghii tratt fruit raw materials; performing precooking; performing uniform pulping; performing blending; performing homogenizing; performing concentration; performing filling; performing sterilization; and performing cooling so as to obtain finished products. According to the sweet rosa roxburghii tratt fruit jam obtained by the method, nutrient components of the rosa roxburghii tratt fruits can be preserved to the maximum extent; and the sweet rosa roxburghii tratt fruit jam has the efficacies of invigorating the stomach, promoting digestion, nourishing bodies and strengthening the bodies, can be used for treating dyspepsia, swelling and emaciation, and complementing VC, and has the effects of expelling toxins, and nourishing faces.

Description

technical field [0001] The invention designs a thorn pear jam, in particular a kind of sweet thorn pear jam. Background technique [0002] Rosa roxburghii is the fruit of the Rosaceae plant silk reeling flower, also known as Cili and Mulizi, with small thorns densely growing on the peel. The mountainous areas of Guizhou, Guangxi and other places are rich in prickly pears, with an annual output of hundreds of thousands of tons. At present, prickly pears are mainly wild, with a small amount of introduced cultivation. Prickly pears contain amino acids, vitamins, proteins, calcium, potassium, zinc, and magnesium. , selenium and other minerals and superoxide dismutase SOD, VC content is very high, every 100 grams of fresh fruit contains VC841-3541 mg, which is equivalent to 50 times that of citrus, 28 times that of hawthorn fruit, and 10 times that of kiwi fruit. King of C". Rosa roxburghii has the effects of invigorating the stomach, digestion, nourishing and strengthening. It...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00
Inventor 蒋顺蓉李贵州
Owner GUIZHOU QIANBAO FOOD
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