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Mango jam and manufacture method thereof

A production method, mango technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of immaturity, less research, and the development of mango deep processing and utilization backward planting industry, so as to reduce the content of mango , lower blood lipids, and help the body repair tissue

Inactive Publication Date: 2017-12-08
BAISE UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mango pulp is juicy and sweet, and can be processed into many mango products, such as mango wine, mango juice, dried mango, mango sauce, preserved mango, etc. However, these processes are not mature at present, and there are few researches at home and abroad. Deep processing and utilization lag behind the development of its planting industry

Method used

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  • Mango jam and manufacture method thereof
  • Mango jam and manufacture method thereof
  • Mango jam and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A mango jam, made from the following raw materials in parts by weight: 85 parts of mango, 15 parts of coconut milk, 10 parts of aloe vera, 12 parts of papaya, 5 parts of grapefruit, 5 parts of carambola, 2 parts of loquat, 1 part of konjac powder, lemon 4 parts, 20 parts of rock sugar, 0.3 parts of plant extractant, and appropriate amount of water; wherein, the preparation method of the plant extractant is: collect 10 parts of mulberry leaves, 6 parts of perilla leaves, 2 parts of Polygonatum polygonatum, and 1 part of Schisandra chinensis according to parts by weight ; Cut mulberry leaves, perilla leaves, Polygonatum odoratum into small pieces of 2 cm and mix them with Schisandra chinensis to obtain mixture a, put mixture a into 6 times the mass of cold water and soak for 1 hour, then cook with low heat for 1 hour, filter after cooling, and obtain the filtrate It is a plant extract.

[0027] The preparation method of described mango jam comprises the following steps: ...

Embodiment 2

[0034] A mango jam, made of the following raw materials in parts by weight: 100 parts of mango, 20 parts of coconut milk, 15 parts of aloe vera, 18 parts of papaya, 10 parts of grapefruit, 8 parts of carambola, 5 parts of loquat, 2 parts of konjac powder, lemon 6 parts, 30 parts of rock sugar, 0.5 parts of plant extractant, appropriate amount of water; wherein, the preparation method of said plant extractant is: collect 15 parts of mulberry leaves, 8 parts of perilla leaves, 4 parts of polygonatum polygonatum, and 2 parts of Schisandra chinensis according to parts by weight ; Cut mulberry leaves, perilla leaves, Polygonatum odoratum into 3cm pieces and mix them with Schisandra chinensis to obtain mixture a, put mixture a into cold water with 8 times its mass, soak for 2h, then cook with low heat for 2h, filter after cooling, and obtain the filtrate It is a plant extract.

[0035] The preparation method of described mango jam comprises the following steps:

[0036] (1) Wash th...

Embodiment 3

[0042] A mango jam, made from the following raw materials in parts by weight: 93 parts of mango, 18 parts of coconut milk, 14 parts of aloe, 16 parts of papaya, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjac powder, lemon 5 parts, 25 parts of rock sugar, 0.4 parts of plant extractant, and appropriate amount of water; wherein, the preparation method of said plant extractant is: collect 12 parts of mulberry leaves, 7 parts of perilla leaves, 3 parts of polygonatum polygonatum, and 1.5 parts of Schisandra chinensis according to parts by weight ;Cut mulberry leaves, perilla leaves, Polygonatum odoratum into small pieces of 2-3cm and mix them with Schisandra chinensis to obtain mixture a, put mixture a into cold water 7 times its mass and soak for 1.5h, then cook with low heat for 1.2h, after cooling Filtration, the resulting filtrate is the plant extract.

[0043] The preparation method of described mango jam comprises the following steps:

[...

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Abstract

The present invention provides mango jam and a manufacture method thereof, and belongs to the field of food processing. The mango jam is prepared from the following raw materials in parts by weight: 85-100 parts of mangos, 15-20 parts of coconut juice, 10-15 parts of aloe vera, 12-18 parts of papayas, 5-10 parts of grapefruits, 5-8 parts of carambolas, 2-5 parts of loquats, 1-2 parts of konjac flour, 4-6 parts of lemons, 20-30 parts of crystal sugar, 0.3-0.5 part of a plant extractant, and an appropriate amount of water. The present invention also discloses the manufacture method of the mango jam. The obtained mango jam is rich in nutrition, has effects of benefiting qi and clearing intestines, nourishing yin and moistening lungs, beautifying features and nourishing skin, and improving immunity, is convenient in consumption and excellent in mouthfeel, has a special nutritional value and health-care functions, and is suitable for a consumption of various populations.

Description

【Technical field】 [0001] The invention relates to the field of food processing, in particular to a mango jam and a preparation method thereof. 【technical background】 [0002] Mango is a world-renowned tropical fruit, native to India and the Malaya Islands. At present, in my country, only Baise, Nanning, Yulin and other places in Guangxi, Leizhou Island in Guangdong, east and west of Hainan, Xishuangbanna in Yunnan, Anxi and Zhangzhou in Fujian, and Ferry in Sichuan; Baise City is the largest mango production base in my country One, the mango industry has become one of the pillar industries of Baise City's agriculture. By 2020, the city's mango area will expand to 70,000 hectares, and the mango output will reach 500,000 tons. However, mango is a climacteric fruit, which is harvested in summer and autumn. It ripens quickly after harvest, is perishable and sensitive to low temperature, and is prone to chilling damage and cannot be stored. Therefore, carrying out deep-level man...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L21/12A23L33/105
CPCA23L21/12A23L19/115A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/314A23V2200/318A23V2200/324
Inventor 班燕冬苏仕林麦馨允陈庆金黄娇丽张开平
Owner BAISE UNIV
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