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Loquat jam and preparation method thereof

A technology of loquat jam and loquat, applied in the direction of food science, etc., can solve the problem of single nutritional content and taste, and achieve the effect of soft taste, beneficial to human health, and fresh fragrance

Inactive Publication Date: 2017-05-31
新昌县金苗蔬菜专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to changes in lifestyle and eating habits of modern people, as well as the aggravation of environmental pollution, the function of the human body is degraded, which can be improved by eating health foods such as jam. At present, the nutritional content and taste of jam are relatively simple, and loquat can be compared with other foods. Combining a variety of food ingredients to increase its nutritional content, making it soft in taste, pleasant in aroma, and beneficial to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of loquat jam is made from the raw materials of following parts by weight:

[0020] 200 parts of loquat, 30 parts of rye, 20 parts of bitter Chinese cabbage, 8 parts of wolfberry, 3 parts of verbena, 2 parts of ginkgo biloba, 2 parts of daphne, 30 parts of rock sugar, 7 parts of stevia, 10 parts of jelly powder, 5 parts of Gorgon seed powder Parts, appropriate amount of water;

[0021] The preparation method of described loquat jam, comprises the following steps:

[0022] (1), the loquat is cleaned and removed, and an appropriate amount of water is added to make a slurry to obtain fruit pulp;

[0023] (2), soak the rye in 0.1% sodium bicarbonate aqueous solution for 6 hours, then enter the steam pot, cook for 25 minutes under steam at 100-110°C, then put it into the beater, add 5 times of water, Beating for 20 minutes, filtering and removing slag from the polished slurry to obtain rye pulp;

[0024] (3), remove impurities from bitter black vegetables, rinse wi...

Embodiment 2

[0030] A kind of loquat jam is made from the raw materials of following parts by weight:

[0031] 500 parts of loquat, 50 parts of rye, 40 parts of bitter Chinese cabbage, 15 parts of wolfberry, 5 parts of verbena, 4 parts of ginkgo biloba, 5 parts of daphne, 50 parts of rock sugar, 13 parts of stevia, 25 parts of jelly powder, and 10 parts of gorgon powder Parts, appropriate amount of water;

[0032] The preparation method of described loquat jam, comprises the following steps:

[0033] (1), the loquat is cleaned and removed, and an appropriate amount of water is added to make a slurry to obtain fruit pulp;

[0034] (2), soak the rye in 0.1% sodium bicarbonate aqueous solution for 9 hours, then enter the steam pot, cook for 15 minutes under steam at 100~110°C, then put it into the beater, add 8 times of water, Beating for 15 minutes, filtering and removing slag from the polished slurry to obtain rye pulp;

[0035] (3), removing impurities from bitter black vegetables, rins...

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PUM

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Abstract

The invention discloses loquat jam. The loquat jam is prepared from the following raw materials of loquat, rye, ixeris polycephala, lycii fructus, verbenae herba, folium ginkgo, daphne odora, rocky sugar, stevioside, jelly powder, gorgon fruit powder and water. A preparation method of the loquat jam comprises the following steps of (1) preparing fruit pulp; (2) preparing rye pulp; (3) preparing vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing the materials in the previous steps, adding the jelly powder, the gorgon fruit powder and a proper amount of the water, and uniformly stirring, so as to obtain mixed liquid; (7) adding the mixed liquid into a pot, boiling until the jam is sticky, bottling, sealing, and refrigerating for storing. The loquat jam has the advantages that the loquat jam is prepared from the loquat, the rye, the ixeris polycephala, the lycii fructus, the verbena officinalis, the gorgon fruit powder and the like, the flavor of the jam is fresh, and the mouth feel is fine and soft; the effects of freshening and moistening throat, nourishing skin, promoting appetite and digestion and the like are realized, and the loquat jam is beneficial for the health of people.

Description

technical field [0001] The invention belongs to the field of food technology, and in particular relates to a loquat jam and a preparation method thereof. Background technique [0002] Jam is a gel substance obtained by mixing fruit, sugar and an acidity regulator, and it is also called fruit jam. Making jam is one way to preserve fruit for a long time. Jam contains natural fruit acid, which can promote the secretion of digestive juice, enhance appetite and help digestion. Due to changes in lifestyle and eating habits of modern people, as well as the aggravation of environmental pollution, the function of the human body is degraded, which can be improved by eating health foods such as jam. At present, the nutritional content and taste of jam are relatively simple, and loquat can be compared with other foods. The food ingredients are combined to increase its nutritional content, make it soft in taste, pleasant in fragrance, and beneficial to human health. Contents of the i...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/10A23L33/105
CPCA23V2002/00
Inventor 俞腊苗
Owner 新昌县金苗蔬菜专业合作社