Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of assorted jam with enzymes

A jam and enzyme technology, applied in the direction of bacteria, yeast-containing food ingredients, food science, etc. used in food preparation, can solve problems such as adverse human health, and achieve the effect of comprehensive formula, enhanced vitality, balanced nutrition, and rich nutrition.

Inactive Publication Date: 2018-02-09
ZHEJIANG UNIV +1
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to the simple process method, this method improves the unique flavor of the jam, but it is also not conducive to human health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of assorted jam with enzymes
  • Preparation method of assorted jam with enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Wash fresh mulberry, red dates, raspberry, strawberry, red bayberry, blueberry, blueberry, tomato, and licorice five times with clean filtered water, then place them in a sterile room to dry naturally to remove surface moisture, respectively Select mulberries, red dates, raspberries, strawberries, red bayberries, blueberries, blueberries, tomatoes, and licorice for independent fermentation according to the following steps.

[0024] (2) Fermentation flora: Each portion of fermentation bacteria consists of 20wt% of Lactobacillus casei, 25wt% of Bifidobacterium lactis, 15wt% of Lactobacillus rhamnosus, 15wt% of Lactobacillus acidophilus, 20wt% of Bacteroides albicans and 5wt% of Lactobacillus bulgaricus %composition.

[0025] (3), fermentation preparation process:

[0026] 3-1) Treatment of raspberry, strawberry, red bayberry, and blueberry: 100kg raspberry, 100kg strawberry, 100kg bayberry, and 100kg blueberry were respectively added with 3kg of fermentation bacteria...

Embodiment 2

[0035] (1) Wash fresh mulberry, red dates, raspberry, strawberry, red bayberry, blueberry, blueberry, tomato, and licorice five times with clean filtered water, then place them in a sterile room to dry naturally to remove surface moisture, respectively Select mulberries, red dates, raspberries, strawberries, red bayberries, blueberries, blueberries, tomatoes, and licorice for independent fermentation according to the following steps.

[0036] (2) Fermentation flora: Each portion of fermentation bacteria consists of 20wt% of Lactobacillus casei, 25wt% of Bifidobacterium lactis, 15wt% of Lactobacillus rhamnosus, 15wt% of Lactobacillus acidophilus, 20wt% of Bacteroides albicans and 5wt% of Lactobacillus bulgaricus %composition.

[0037] (3), fermentation preparation process:

[0038] 3-1) Treatment of raspberry, strawberry, red bayberry, and blueberry: 100kg raspberry, 100kg strawberry, 100kg bayberry, and 100kg blueberry were respectively added with 7kg of fermentation bacteria...

Embodiment 3

[0046] (1) Wash fresh mulberry, red dates, raspberry, strawberry, red bayberry, blueberry, blueberry, tomato, and licorice five times with clean filtered water, then place them in a sterile room to dry naturally to remove surface moisture, respectively Select mulberries, red dates, raspberries, strawberries, red bayberries, blueberries, blueberries, tomatoes, and licorice for independent fermentation according to the following steps.

[0047] (2) Fermentation flora: Each portion of fermentation bacteria consists of 20wt% of Lactobacillus casei, 25wt% of Bifidobacterium lactis, 15wt% of Lactobacillus rhamnosus, 15wt% of Lactobacillus acidophilus, 20wt% of Bacteroides albicans and 5wt% of Lactobacillus bulgaricus %composition.

[0048] (3), fermentation preparation process:

[0049] 3-1) Treatment of raspberry, strawberry, red bayberry, and blueberry: 100kg raspberry, 100kg strawberry, 100kg bayberry, and 100kg blueberry were respectively added with 4kg of fermenting bacteria a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of assorted jam with enzymes, and belongs to the technical field of food processing. The assorted jam with enzymes disclosed by the invention is prepared by performing two-time fermentation on the following raw materials of mulberry fruits, red date fruits, raspberry fruits, strawberry fruits, red bayberry fruits, blueberry fruits, fruits of lonicera caerulea and tomatoes. The assorted jam with enzymes prepared by the preparation method is fine and smooth in taste, as well as rich in nutrition; moreover, functional substances, including trace elements, coarse fiber, minerals, vitamins and so on, are also provided by the natural fermentation processes, so that the functions of enhancing human body immunity and health-caring are obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of enzyme comprehensive jam. Background technique [0002] Jam has been widely used to add texture, taste, color and to facilitate chewing and swallowing. Most of the jams on the market are made mainly by using fruits as raw materials, adding an appropriate proportion of sugar, boiling at a high temperature to obtain a gel-like substance, adding appropriate acidity regulators and mixing to obtain different tastes. The prepared jam can retain a certain degree of fruit nutrients, and can be applied to any food for direct consumption, such as: bread, biscuits and cakes, etc., which can increase the beauty, taste and stimulate taste buds. Existing jams are mainly based on single or compound fruits boiled at high temperature for a long time to obtain jams of different types, tastes and colors, which not only provide some nutrients of fruits, b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L21/12A23L33/00A23L33/135A23L33/14
CPCA23L21/12A23L33/00A23L33/135A23L33/14A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/175A23V2250/76
Inventor 张明暐林丽庄李建樟
Owner ZHEJIANG UNIV