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Red bayberry jam and making method thereof

A technology of bayberry jam and jam, applied in the direction of food science, etc., can solve the problems that jam is not easy to store for a long time, easy to lose fruit flavor, etc.

Inactive Publication Date: 2018-01-16
WUHU FUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide red bayberry jam and its preparation method, which solves the problem that common jams tend to lose the flavor of the fruit in the raw materials, and meanwhile, the jams are not easy to store for a long time

Method used

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preparation example Construction

[0013] The invention provides a preparation method of bayberry jam. The preparation method comprises: cutting bayberry and blueberry and beating to obtain jam N; mixing jam N, honey, citric acid, white sugar, gelatin, color-protecting agent and sweetener The mixture is mixed to obtain jam M; the jam M is boiled and concentrated, and then sealed in cans and sterilized to obtain bayberry jam.

[0014] In a preferred embodiment of the present invention, in order to further improve the mouthfeel of the prepared jam and preserve the flavor of the fruit in the raw materials, the amount of the blueberry is 10-20 parts by weight relative to 100 parts by weight of red bayberry, so The consumption of the honey is 5-10 parts by weight, the consumption of the citric acid is 2-9 parts by weight, the consumption of the sugar is 2-7 parts by weight, the consumption of the gelatin is 5-15 parts by weight, the The amount of the color-protecting agent is 1-2 parts by weight, and the amount of t...

Embodiment 1

[0021] Cut 100g bayberry and 14g blueberry into pieces and beat to obtain jam N; mix jam N, 7g honey, 4g citric acid, 4g white sugar, 8g gelatin, 1.2g color-protecting agent and 2.5g sweetener to obtain jam M; The jam M is subjected to a pulping and concentration treatment, and then canned, sealed and sterilized to obtain bayberry jam A1.

Embodiment 2

[0023] Cut 100g bayberry and 16g blueberry into pieces and beat to obtain jam N; mix jam N, 8g honey, 6g citric acid, 5g white sugar, 12g gelatin, 1.6g color-protecting agent and 3.5g sweetener to obtain jam M; The jam M is subjected to a pulping and concentration treatment, and then canned, sealed and sterilized to obtain bayberry jam A2.

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PUM

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Abstract

The invention discloses a red bayberry jam making method. The method comprises the following steps: cutting red bayberry and blueberry into dices and beating the fruit dices to obtain a jam N, mixingthe jam N with honey, citric acid, white sugar, gelatin, a color protection agent and a sweetener to obtain a jam M; making a pulp of the jam M, performing concentration treatment, canning the pulp and performing sealing, and performing sterilization to obtain the red bayberry jam. The red bayberry jam solves the problems that the common jam easily loses the flavor of the fruits in the raw materials, and the jam cannot be easily preserved for a long time.

Description

technical field [0001] The invention relates to the preparation of jam, in particular to bayberry jam and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Ordinary jams tend to lose the flavor of the fruit in the raw materials, and at the same time, jams are not easy to store for a long time. [0003] Therefore, it is an urgent problem to be solved in the present invention to provide a kind of bayberry jam which does not lose the fruit flavor in the raw materials and which can be stored for a long time and its preparation method. Contents of the invention [0004] The object of the present invention is to provide bayberry jam and a preparation method thereof, which solves the problem that common jam tends to lose th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15
Inventor 钟士宏
Owner WUHU FUYUAN FOOD
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