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Cherry jam

A technology for cherries and jams, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of destroying the nutritional value of fruits, detrimental to health, and unbalanced nutrition, and achieve rich raw materials, enhanced immunity, and balanced nutrition. Effect

Inactive Publication Date: 2018-02-23
成都市仙山灵果家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jam is a gel substance made by mixing fruit, sugar and an acidity regulator at a temperature exceeding 100°C. In order to improve the color and luster and smell of food quality or adjust the taste of food and prolong the storage time, various food additives are often added to the jam, which destroys the nutritional value of the fruit itself. People's long-term consumption is not conducive to health. With the continuous improvement of people's living standards, people pay more and more attention to the nutritional value of food, and the existing jams are also difficult to meet people's requirements.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A cherry jam, which consists of the following components by weight: 20-30 parts of cherries, 1-5 parts of oat flour, 3-6 parts of white fungus, 4-7 parts of cherry leaves, 3-6 parts of compound enzyme, and 2-5 parts of egg yolk 1-5 parts of okra extract, 10-20 parts of water, 2-5 parts of vegetable oil, 4-6 parts of sucrose meat powder, 1-5 parts of licorice, 1-3 parts of maltose inulin powder, 2- 7 parts, grape seed oil 3-5 parts, fenugreek oil 2-4 parts, mint 1-10 parts and lemon 2-10 parts.

[0012] Further, the cherry jam is composed of the following components by weight: 25 parts of cherries, 3 parts of oat flour, 5 parts of white fungus, 4 parts of cherry leaves, 5 parts of compound enzyme, 2 parts of egg yolk, 1 part of okra extract, water 11 parts, 4 parts of vegetable oil, 4 parts of sucrose vegetarian meat powder, 1 part of licorice, 2 parts of maltose inulin powder, 3 parts of gluconic acid, 4 parts of grape seed oil, 3 parts of fenugreek oil, 2 parts of mint...

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PUM

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Abstract

The invention discloses a cherry jam, which is prepared from the following ingredients in parts by weight: 20-30 parts of cherry, 1-5 parts of oat powder, 3-6 parts of tremella, 4-7 parts of cherry leaf, 3-6 parts of complex enzyme, 2-5 parts of yolk, 1-5 parts of okra extractive, 3-6 parts of water, 2-5 parts of plant oil, 4-6 parts of soft sugar vegetarian meat powder, 1-5 parts of licorice root, 1-3 parts of maltose inulin, 2-7 parts of gluconic acid, 3-5 parts of grape seed oil, 2-4 parts of fenugreek oil, 1-10 parts of herba menthae and 2-10 parts of lemon. The cherry jam is favorable forpopularization and application.

Description

technical field [0001] The invention relates to the technical field of jam, in particular to a cherry jam. Background technique [0002] Jam is a gel substance made by mixing fruit, sugar and an acidity regulator at a temperature exceeding 100°C. In order to improve the color and luster and smell of food quality or adjust the taste of food and prolong the storage time, various food additives are often added to the jam, which destroys the nutritional value of the fruit itself. People's long-term consumption is unfavorable for health, and along with the continuous improvement of people's living standards, people pay more and more attention to the nutritional value of food, and existing jam is also difficult to satisfy people's requirements. Contents of the invention [0003] The purpose of the present invention is to provide a kind of cherry jam, to solve the deficiencies in the prior art. [0004] For realizing the object of the present invention, the technical scheme tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
CPCA23L21/12A23V2002/00A23V2200/324
Inventor 周泽军
Owner 成都市仙山灵果家庭农场