Jam with health care function

Abstract

The invention discloses a jam with health care function, which comprises the following substances in parts by weight: 20-40 parts of fresh mulberries; 15-25 parts of fresh blueberries; 20-40 parts of red dates; 15-20 parts of Polygonatum; 5 parts of syrup; 7 parts of xylitol; 0.02 parts of citric acid. The product of the invention contains rich mulberry, scientifically blends blueberries, red dates and sealwort, and combines the essences of these four pure natural plants, has various nutrition, good taste and unique flavor, and is suitable for all ages.

Description

technical field [0001] The invention relates to the technical field of health care, in particular to a jam with health care function. Background technique [0002] There are many varieties of jams on the market, such as strawberry jam, mango jam, blueberry jam, etc. There are also some jams made by adding two or more raw materials, such as papaya blackcurrant jam, durian apple jam, etc., but these jams only contain fruits. There are no more effects, and the commercially available jams use a lot of additives, flavors, pigments and preservatives to make up for the color and aroma lost by long cooking. [0003] After searching, we found the relevant literature about jam as follows: [0004] 1. Chinese patent, application number: CN201010532433.3 name: preparation method of mulberry health jam, publication (announcement) number: CN102461769A, applicant (patent) person: Nantong Wulian Brand Planning Co., Ltd., inventor (designer): Wang Ye Address: Room 103, Storefront Room, Bui...

AI Technical Summary

Problems solved by technology

[0006] 3. Chinese patent, application number: CN201110286029.7 name: jam jujube, publication (announcement) number: CN103005310A, applicant (patent right): Chongqing Nanchuan District Nanshuang Technology Co., Ltd., inventor (designer): Song Qixiang Address: Chongqing Nanchuan District Nanshuang Technology Co., Ltd. Abstract: Jujube jam belongs to the field of jujube processing. It can effectively solve the shortcomings of general jujube, which are relatively simple to eat and not sweet enough.

[0008] The disadvantages of the above inventions are that only a single raw material is used to make the jam, which is easy to affect the mouthfeel of the jam. For example, chayote contains more fibers, and the mouthfeel of this raw material is relatively low when used alone. Poor; the efficacy is relatively single, and it cannot meet the needs of various consumers for different nutrition and efficacy at the same time