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Fig composite jam and preparation method thereof

A technology for figs and jams, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of unsatisfactory flavor and taste, and achieve the effects of high nutritional value, gastrointestinal protection, and excellent tissue condition.

Inactive Publication Date: 2018-11-13
合肥市绿之林农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Figs belong to berries, and their jam processing adaptability is strong. However, pure fig jam has unsatisfactory aspects such as flavor and taste.

Method used

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  • Fig composite jam and preparation method thereof
  • Fig composite jam and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0022] A kind of fig compound jam, its raw material comprises by weight: 35 parts of figs, 5 parts of hawthorns, 7 parts of mangoes, 10 parts of tomatoes, 10 parts of strawberries, 12 parts of pineapples, 3 parts of lemon juice, 6 parts of auxiliary materials; the auxiliary materials include White granulated sugar, citric acid; Wherein, the weight ratio of described white granulated sugar and citric acid is 50:0.1.

[0023] The preparation method of described fig compound jam, comprises the steps:

[0024] S1. Peel and core the mangoes, then cut the mangoes, figs, tomatoes, and strawberries into pieces respectively, add them to boiling water, boil for 4 minutes, beat the fruit while it is hot, and beat the fruit and water together to obtain a coarse fruit pulp A; among them, The mass volume (g / ml) ratio of described fruit and boiling water is 2:1;

[0025] S2. Soak the pitted hawthorn in water for 20 minutes, cut the peeled pineapple into pieces and soak in salt water for 3 m...

Embodiment 2

[0029] A kind of fig compound jam, its raw material comprises by weight: 20 parts of fig, 9 parts of hawthorn, 3 parts of mango, 20 parts of tomato, 5 parts of strawberry, 18 parts of pineapple, 1 part of lemon juice, 16 parts of auxiliary materials; the auxiliary materials include White granulated sugar, citric acid; Wherein, the weight ratio of described white granulated sugar and citric acid is 50:0.05.

[0030] The preparation method of described fig compound jam, comprises the steps:

[0031] S1. Peel and core the mangoes, then cut the mangoes, figs, tomatoes, and strawberries into pieces, add them to boiling water, boil for 7 minutes, beat the fruit while it is hot, and beat the fruit and water together to obtain a coarse fruit pulp A; among them, The mass volume (g / ml) ratio of described fruit and boiling water is 1:1;

[0032] S2. Soak the pitted hawthorn in water for 10 minutes, cut the peeled pineapple into pieces and soak in salt water for 6 minutes, then take out ...

Embodiment 3

[0036] A kind of fig compound jam, its raw material comprises by weight: 30 parts of fig, 6 parts of hawthorn, 6 parts of mango, 13 parts of tomato, 9 parts of strawberry, 14 parts of pineapple, 3 parts of lemon juice, 8 parts of auxiliary materials; the auxiliary materials include White granulated sugar, citric acid; Wherein, the weight ratio of described white granulated sugar and citric acid is 50:0.08.

[0037] The preparation method of described fig compound jam, comprises the steps:

[0038] S1. Peel and core the mangoes, then cut the mangoes, figs, tomatoes, and strawberries into pieces respectively, add them to boiling water, boil for 5 minutes, beat while hot, and beat the fruits and water together to obtain a coarse fruit pulp A; among them, The mass volume (g / ml) ratio of described fruit and boiling water is 2:1;

[0039] S2. Soak the pitted hawthorn in water for 18 minutes, cut the peeled pineapple into pieces and soak in salt water for 4 minutes, then take out th...

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Abstract

The invention discloses fig composite jam. The fig composite jam comprises the following raw materials in parts by weight of 20-35 parts of figs, 5-9 parts of haws, 3-7 parts of mangoes, 10-20 parts of tomatoes, 5-10 parts of strawberries, 12-18 parts of pineapples, 1-3 parts of lemon juice, and 6-16 parts of auxiliary materials, wherein the auxiliary materials comprise white granulated sugar andcitric acid. The invention further discloses a preparation method of the fig composite jam. The fig composite jam is good in color, flavor, mouth feel and tissue state, moderate in sour and sweet degree, and delicious, and has the efficacy of improving indigestion and clearing intestinal tracts.

Description

technical field [0001] The invention relates to the technical field of jam, in particular to a fig compound jam and a preparation method thereof. Background technique [0002] Fig is a berry tree species, the edible rate is as high as 92%, the fruit is thin and seedless, the flesh is soft, the flavor is sweet, and it has high nutritional value and medicinal value. First of all, figs have high nutritional value, and its fruits are rich in sugar, protein, amino acids, vitamins and minerals. The soluble solid content of mature figs is as high as 24%, and the sugar content of most varieties is between 15-22%, which is more than double that of many first- and second-generation fruit varieties. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. Its VC content is 2.3 times that of citrus, 8 times that of peach, and 2.7 times that of pear. Secondly, figs have extremely high medicinal value. Its fruit contains a lot of pectin and vita...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
CPCA23L21/12A23L33/00A23V2002/00A23V2200/32
Inventor 罗华云胡传芳
Owner 合肥市绿之林农业开发有限公司
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