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Formula and production process of water chestnut jam containing dark brown sugar

A technology of horseshoe jam and brown sugar, which is applied in the field of food processing, can solve the problems of unseen horseshoe and brown sugar matching, and achieve the effects of making up for seasonal market vacancies, ensuring quality and good taste

Inactive Publication Date: 2018-11-13
广州市顺航食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of brown sugar with longan and red dates is relatively common, but there are no products or reports that match horseshoes with brown sugar.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment 1 provides a kind of brown sugar horseshoe jam, and the formula of described brown sugar horseshoe jam per kg includes the following components: 250g of horseshoe, 280g of brown sugar, 100g of F42 fructose syrup, 120g of white granulated sugar, 100g of brown sugar, 22g of modified starch, vitamin C1 .6g, 4g of citric acid monohydrate, 1g of sodium citrate, 1g of potassium sorbate, 0.2g of caramel color and 1.5g of essence, and the balance is water.

[0024] The production technology of described black sugar water chestnut jam, comprises the steps:

[0025] 1) Raw material pretreatment: wash fresh, non-rotten horseshoes, peel them, and then cut them into cubes of uniform size;

[0026] 2) Feed 1: Add boiling water with 65% of the formula into the cooking pot, then add brown sugar, stir until the brown sugar dissolves, then slowly add brown sugar, turn on the steam, heat and cook until the brown sugar is completely dissolved, turn off the steam, the...

Embodiment 2

[0033] This embodiment 2 provides a kind of brown sugar horseshoe jam, and the formula of each kg of the brown sugar horseshoe jam includes the following components: 200g of horseshoe, 200g of brown sugar, 200g of F42 fructose syrup, 90g of white granulated sugar, 150g of brown sugar, 20g of modified starch, vitamin C 1g, 3g of citric acid monohydrate, 0.8g of sodium citrate, 1g of potassium sorbate, 0.1g of caramel color and 1g of essence, and the balance is water.

[0034] The production technology of described black sugar water chestnut jam, comprises the steps:

[0035] 1) Raw material pretreatment: wash fresh, non-rotten horseshoes, peel them, and then cut them into cubes of uniform size;

[0036] 2) Feed 1: Add boiling water with 70% of the formula into the cooking pot, then add brown sugar, stir until the brown sugar dissolves, then slowly add brown sugar, turn on the steam, heat and cook until the brown sugar is completely dissolved, turn off the steam, then add white ...

Embodiment 3

[0043] This embodiment 3 provides a kind of brown sugar water chestnut jam, and the formula of the brown sugar water chestnut jam per kg includes the following components: water chestnut 300g, brown sugar 300g, F42 fructose syrup 150g, white granulated sugar 50g, brown sugar 120g, modified starch 30g, vitamin C 2g, 5g of citric acid monohydrate, 0.5g of sodium citrate, 0.8g of potassium sorbate, 0.2g of caramel color and 2g of essence, and the balance is water.

[0044] The production technology of described black sugar water chestnut jam, comprises the steps:

[0045] 1) Raw material pretreatment: wash fresh, non-rotten horseshoes, peel them, and then cut them into cubes of uniform size;

[0046] 2) Feed 1: Add 55% boiling water into the cooking pot, then add brown sugar, stir until the brown sugar dissolves, then slowly add brown sugar, turn on the steam, heat and cook until the brown sugar is completely dissolved, turn off the steam, then add white sugar and F42 fructose s...

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PUM

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Abstract

The invention discloses a formula of water chestnut jam containing dark brown sugar. In each 1 kg of the water chestnut jam containing dark brown sugar, the formula comprises the following components:200-300g of water chestnuts, 200-300g of brown sugar, 100-200g of high fructose syrup, 50-120g of white granulated sugar, 100-150g of dark brown sugar, 20-30g of modified starch, 1-2g of vitamin C, 3-5g of citric acid monohydrate, 0.5-1g of sodium citrate, 0.8-1g of potassium sorbate, 0.1-0.2g of sugar coloring, 1-2g of essence and the balance of water. The water chestnut jam containing dark brown sugar simultaneously contains the flavor of the dark brown sugar and the water chestnuts, contains rich nutrients, has good health-preserving effects, also has good mouthfeel, light fragrance and refreshing taste, provides consumers with a new flavor food, makes up a seasonal market vacancy of the water chestnuts, enables the consumers to enjoy the water chestnuts all the year round and has goodmarket prospects. Combined with the formula disclosed by the invention, a production process disclosed by the invention can repeatedly produce the water chestnut jam containing the dark brown sugar with stable quality, mouthfeel and flavor, ensures the quality of the jam, and realizes quantitative production of the water chestnut jam containing the dark brown sugar disclosed by the invention.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a formula and a production process of brown sugar water chestnut jam. Background technique [0002] Horseshoe has another name called water chestnut (scientific name: Heleocharis dulcis (Burm.f.) Trin.). The skin of horseshoe is purple-black, the meat is white, sweet and juicy, crisp and delicious. It can be eaten raw as fruit or vegetable. Horseshoe is rich in nutrients such as protein, crude fiber, vitamins, iron and calcium. It has the functions of clearing away heat and improving eyesight, promoting body fluid and quenching thirst, and inhibiting bacteria. It can also promote human metabolism. Its crisp and refreshing taste is also popular among the public. [0003] Brown sugar is a kind of sucrose that has not been highly refined. It is named black sugar because of its darker color. Compared with brown sugar, brown sugar takes a longer time to boil. Brown sugar has high nutr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/30
CPCA23L21/12A23L29/30
Inventor 王振磊彭新旺陆雅琴
Owner 广州市顺航食品有限责任公司