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Processing method of sweet potato mixed jam

A processing method and technology for sweet potatoes, applied in the functions of food ingredients, food science, food ingredients as colors, etc., can solve the problems of low processing and utilization level, decreased consumption of jam, adverse human health, etc., and achieve good peeling effect, The effect of reducing the time of concentration and good color protection effect

Inactive Publication Date: 2017-07-07
姚逍逸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are many kinds of jams on the market, but the sugar content is relatively high, most of which are above 65%, which is very sweet and greasy. In order to enhance the sensory effect, chemical additives such as pigments are added to the jam
The intake of both high sugar and chemical additives is not good for human health. Therefore, these reasons cause the consumption of jam to decline day by day, so the development of new healthy jam has become a top priority
[0008] However, my country's sweet potato, hawthorn and kiwi fruit are rich in resources and have broad prospects. However, the current sweet potato, hawthorn and kiwi fruit products are relatively single, and factors such as low processing and utilization levels have restricted the development and utilization of sweet potato, hawthorn and kiwi fruit.

Method used

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  • Processing method of sweet potato mixed jam
  • Processing method of sweet potato mixed jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1. Preparation of vacuum pre-pumping solution

[0044] S1: Weigh the following raw material components by weight: 0.5 parts of oxalic acid, 1 part of β-carotene, 2 parts of L-cysteine, 2 parts of ethylenediaminetetraacetic acid, 10 parts of sucrose and 75 parts of deionized water;

[0045] S2: Mix the weighed raw material components uniformly to obtain the vacuum pre-pumping liquid.

[0046] 2. Preparation of Additives

[0047] S1: Weigh the following raw material components by weight: 40 parts of phytic acid, 35 parts of tea polyphenols, 25 parts of ginkgo biloba extract, 1 part of 2-tert-butylhydroquinone, 0.01 parts of disodium edetate part and 0.01 part of dibutyl hydroxytoluene;

[0048] S2: Mix the weighed raw material components uniformly to obtain the additive.

[0049] 3. a processing method of sweet potato mixed jam, comprising the following specific steps:

[0050] (1) Preparation of sweet potato pulp

[0051] S1: Select fresh and high-quality sweet pota...

Embodiment 2

[0065] 1. Preparation of vacuum pre-pumping solution

[0066] S1: Weigh the following raw material components by weight: 1 part of oxalic acid, 4 parts of β-carotene, 3 parts of L-cysteine, 3 parts of ethylenediaminetetraacetic acid, 12 parts of sucrose and 80 parts of deionized water;

[0067] S2: Mix the weighed raw material components uniformly to obtain the vacuum pre-pumping liquid.

[0068] 2. Preparation of Additives

[0069] S1: Weigh the following raw material components by weight: 45 parts of phytic acid, 40 parts of tea polyphenols, 30 parts of ginkgo biloba extract, 2 parts of 2-tert-butylhydroquinone, 0.015 parts of disodium edetate part and 0.015 part of dibutyl hydroxytoluene;

[0070] S2: Mix the weighed raw material components uniformly to obtain the additive.

[0071] 3. a processing method of sweet potato mixed jam, comprising the following specific steps:

[0072] (1) Preparation of sweet potato pulp

[0073] S1: Select fresh and high-quality sweet pot...

Embodiment 3

[0087] 1. Preparation of vacuum pre-pumping solution

[0088] S1: Weigh the following raw material components by weight: 1.5 parts of oxalic acid, 5 parts of β-carotene, 5 parts of L-cysteine, 5 parts of EDTA, 15 parts of sucrose and 85 parts of deionized water;

[0089] S2: Mix the weighed raw material components uniformly to obtain the vacuum pre-pumping liquid.

[0090] 2. Preparation of Additives

[0091]S1: Weigh the following raw material components by weight: 50 parts of phytic acid, 45 parts of tea polyphenols, 35 parts of ginkgo biloba extract, 3 parts of 2-tert-butylhydroquinone, 0.02 parts of disodium edetate part and 0.02 part of dibutyl hydroxytoluene;

[0092] S2: Mix the weighed raw material components uniformly to obtain the additive.

[0093] 3. a processing method of sweet potato mixed jam, comprising the following specific steps:

[0094] (1) Preparation of sweet potato pulp

[0095] S1: Select fresh and high-quality sweet potatoes, wash them, manually ...

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Abstract

The present invention belongs to the technical field of agricultural product processing and particularly discloses a processing method of sweet potato mixed jam. The processing method of the sweet potato mixed jam comprises the following specific steps: (1) sweet potato slurry preparing; (2) haw slurry preparing; (3) kiwi fruit slurry preparing; (4) blending; (5) concentrating; (6) can filling and sealing; and (7) sterilizing and cooling. The sweet potato mixed jam scientifically treats the sweet potatoes, haws and kiwi fruits, the materials are reasonable in matching, and the prepared sweet potato mixed jam is good in visual effects, delicate in smell, rich in vitamin C, and sour, sweet and tasty, has characteristics of being low in sugar and less in chemical additives, and adjusting blood sugar and blood lipids. In addition, the sweet potato mixed jam also increases the product diversities of the sweet potatoes, haws and kiwi fruits.

Description

[0001] 【Technical field】 [0002] The invention relates to the technical field of crop processing, in particular to a processing method of sweet potato mixed jam. [0003] 【Background technique】 [0004] Sweet potato, also known as sweet potato, sweet potato, sweet potato, etc., is rich in protein, a large amount of soluble dietary fiber, more vitamin A, etc. Regular consumption can improve the body's immunity, maintain the elasticity of blood vessel walls, prevent arteriosclerosis, and Prevent constipation, coronary heart disease, etc.; at the same time, sweet potatoes are also an ideal diet food. The calories of sweet potatoes with the same quality are only 1 / 3 of that of rice, and the rich cellulose and fructose have special functions to prevent sugar from turning into fat. [0005] Hawthorn has high nutritional value and therapeutic value. It contains flavonoids, tartaric acid, chlorogenic acid, triterpenoids and other substances. It has the effects of anti-cancer, regulati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L5/41A23L33/10A23L33/105A23L33/22A23L5/30
CPCA23V2002/00A23V2200/14A23V2200/04A23V2200/16A23V2200/15A23V2200/328A23V2200/326A23V2250/21A23V2250/2132A23V2250/214
Inventor 姚逍逸
Owner 姚逍逸
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