High-temperature-resistant Chinese wolfberry fruit jam and preparation method thereof

A technology of wolfberry jam and high temperature resistance, which is applied in the directions of food ingredients as gelling agent, function of food ingredients, food science, etc., can solve the problem of wolfberry jam not being resistant to high temperature

Inactive Publication Date: 2018-08-21
SHIYUE SHANGHAI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main purpose of this application is to provide a high temperature-resistant wolfberry jam and its preparation method to solve the problem that wolfberry jam is not resistant to high temperature

Method used

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  • High-temperature-resistant Chinese wolfberry fruit jam and preparation method thereof

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Effect test

Embodiment 1

[0027] A kind of heat resistant wolfberry jam, comprising the following raw material components in parts by weight: 80 parts of wolfberry pulp, 10 parts of trehalose, 0.5 part of low methoxyl pectin, 0.5 part of sodium alginate, 0.8 part of lemon acid and 0.04 parts of calcium chloride.

[0028] The preparation method of embodiment 1

[0029] (1) Cleaning the fresh wolfberry fruit, putting the washed fresh wolfberry fruit into water at 100° C. for 30 seconds, scalding, picking up and transferring to a beater for beating and removing seeds to obtain wolfberry pulp.

[0030] (2) Mix and stir the low-methoxyl pectin, sodium alginate and trehalose evenly to obtain the first mixed solution;

[0031] (3) Add a small amount of hot water to dissolve calcium chloride, add water to adjust the mass fraction of citric acid solution to 45%;

[0032] (4) Put wolfberry pulp into the reactor, heat and concentrate at 85°C, then add calcium chloride, heat and concentrate until the solid conte...

Embodiment 2

[0034] A kind of heat-resistant wolfberry jam, comprising the following parts by weight of raw material components: 100 parts of wolfberry pulp, 30 parts of trehalose, 0.8 parts of low methoxyl pectin, 0.8 parts of sodium alginate, 1.5 parts of citric acid , 0.08 parts of calcium chloride and 35 parts of sucrose.

[0035] The preparation method of embodiment 2

[0036] (1) Cleaning the fresh wolfberry fruit, putting the washed fresh wolfberry fruit into water at 100° C. for 60 seconds, scalding, picking up and transferring to a beater for beating and removing seeds to obtain wolfberry pulp.

[0037] (2) Mix and stir the low-methoxyl pectin, sodium alginate and trehalose evenly to obtain the first mixed solution;

[0038] (3) Add a small amount of hot water to dissolve calcium chloride, add water to adjust the mass fraction of citric acid solution to 50%;

[0039] (4) Add wolfberry pulp into the reactor, heat and concentrate at 95°C, then add calcium chloride and sucrose, hea...

Embodiment 3

[0041] A high-temperature-resistant wolfberry jam, comprising the following raw material components in parts by weight: 90 parts of wolfberry pulp, 20 parts of trehalose, 0.65 parts of low-methoxyl pectin, 0.65 parts of sodium alginate, 1 part of citric acid, and calcium chloride 0.06 parts and 55 sucrose.

[0042] The preparation method of embodiment 3

[0043] (1) Put the dried wolfberry into water at 100°C to soften for 2 minutes, then remove the dried wolfberry and mix it with water at a mass ratio of 1:3 for crushing and beating to obtain wolfberry pulp;

[0044] (2) Mix and stir the low-methoxyl pectin, sodium alginate and trehalose evenly to obtain the first mixed solution;

[0045] (3) Add a small amount of hot water to dissolve calcium chloride, add water to adjust the mass fraction of citric acid solution to 55%;

[0046] (4) Add wolfberry pulp into the reactor, heat and concentrate at a temperature of 95°C, then add calcium chloride and sucrose, heat and concentra...

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Abstract

The present application discloses high-temperature-resistant Chinese wolfberry fruit jam. The high-temperature-resistant Chinese wolfberry fruit jam comprises the following raw material components inparts by weight: 80-100 parts of Chinese wolfberry fruit slurry, 10-30 parts of trehalose, 0.5-0.8 part of pectin, 0.5-0.8 part of sodium alginate, 0.8-1.5 parts of citric acid and 0.04-0.08 part of calcium chloride. The present application solves a technical problem that the Chinese wolfberry fruit jam is not resistant to high temperature in the related art.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a high-temperature-resistant goji berry jam and a preparation method thereof. Background technique [0002] Lycium barbarum has high nutritional value and is a good product for both medicine and food. At the same time, because it is rich in β-carotene and has bright colors, it can be processed into high-temperature resistant baked jams and used as sandwiches, fillings, The garnishing and seasoning are excellent. [0003] Lycium barbarum itself is not heat-resistant, and it is prone to browning at high temperatures, and the smell will also deteriorate severely. The processing of baked goods requires jams to have high baking resistance, and it will not be damaged during high-temperature baking. Browning, unchanged taste, no collapse and no overflow; secondly, most of the baked jams in my country are added with modified starch to improve their baking resistance, but starch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/231A23L29/256A23L29/294A23L29/30A23L33/125
CPCA23V2002/00A23L21/12A23L29/231A23L29/256A23L29/294A23L29/30A23L33/125A23V2200/228A23V2200/30A23V2250/032A23V2250/1578A23V2250/5026A23V2250/50724A23V2250/636A23V2250/628
Inventor 吴朝朝
Owner SHIYUE SHANGHAI BIOTECH CO LTD
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