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Jam compounded from black rice and fruits and preparation method thereof

A fruit and black rice technology, applied in the functions of food ingredients, food ingredients as pH modifiers, food science, etc., can solve problems such as sensory and nutritional performance decline, improve use value and commercial value, and enrich nutrition. , the effect of mellow taste

Inactive Publication Date: 2018-11-16
LIAONING ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of grain processing, the problem of retrogradation often occurs, which reduces the sensory and nutritional properties of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of jam compounded by black rice and fruit, which is prepared by the following raw materials according to the weight parts: 35 parts of strawberries, 15 parts of black rice, 30 parts of white sugar, 0.15 parts of β-amylase, xanthan gum 0.05 part, 0.7 part of modified starch, 0.1 part of citric acid, 0.01 part of sodium citrate.

[0018] The preparation method of a black rice and fruit jam is as follows: Take 15 parts of black rice, add 75 parts of water, soak for 2 hours, add 0.15 parts of β-amylase, heat to a temperature of 50 ° C, keep warm for 30 Minutes, then heated to boiling, kept in a slightly boiling state for 50 minutes after boiling, cooled to normal temperature, and used a 20-mesh filter cloth to drain the black rice grains to obtain mature black rice for subsequent use; get 35 parts of strawberries, cut into cubes and set aside; Add 0.05 parts of xanthan gum, add 5 parts of water, put it into a colloid mill and pass through 200 meshes, until it is in a...

Embodiment 2

[0021] A kind of jam compounded by black rice and fruit, which is prepared by the following raw materials according to the weight parts: 50 parts of strawberries, 10 parts of black rice, 20 parts of white granulated sugar, 0.1 part of β-amylase, xanthan gum 0.01 part, 0.6 part of modified starch, 0.1 part of citric acid, 0.05 part of sodium citrate.

[0022] The preparation method of a black rice and fruit jam is as follows: Take 10 parts of black rice, add 60 parts of water, soak for 2.5 hours, add 0.1 part of β-amylase, heat to a temperature of 52 ° C, keep warm for 32 Minutes, then heated to boiling, kept in a slightly boiling state for 48 minutes after boiling, cooled to normal temperature, and used a 20-mesh filter cloth to drain the black rice grains to obtain mature black rice for subsequent use; get 50 parts of strawberries, cut into cubes and set aside; take Add 0.01 part of xanthan gum, add 1 part of water, put it into a colloid mill and pass through 200 meshes until...

Embodiment 3

[0025] A kind of jam compounded by black rice and fruit, which is prepared from the following raw materials according to the stated parts by weight: 20 parts of white peaches, 20 parts of black rice, 40 parts of white granulated sugar, 0.2 parts of beta-amylase, xanthan gum 0.02 parts, 0.9 parts of modified starch, 0.05 parts of citric acid, 0.01 parts of sodium citrate.

[0026] The preparation method of a black rice and fruit jam is as follows: Take 20 parts of black rice, add 200 parts of water, soak for 1.5 hours, add 0.2 parts of β-amylase, heat to a temperature of 55°C, and keep warm for 27 Minutes, then heated to boiling, kept in a slightly boiling state for 52 minutes after boiling, cooled to normal temperature, and used a 20-mesh filter cloth to drain the black rice grains to obtain mature black rice for later use; take 20 parts of white peaches, cut into cubes and set aside; take Add 0.02 parts of xanthan gum, add 2 parts of water, put it into a colloid mill and pass...

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PUM

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Abstract

The invention discloses jam compounded from black rice and fruits and a preparation method thereof, and belongs to the technical field of food processing. The jam is prepared from the following raw materials in parts by weight: 20 to 50 parts of fruits, 10 to 20 parts of black rice, 20 to 40 parts of white granulated sugar, 0.1 to 0.2 part of beta-amylase, 0.01 to 0.2 percent of xanthan gum, 0.6 to 0.9 part of modified starch, 0.01 to 1 part of citric acid and 0.01 to 1 part of sodium citrate. The jam prepared by the invention contains comprehensive nutrients of grains and the fruits; meanwhile, the retrogradation problem which is often caused by black rice jam is solved, the appearance is attractive, and the taste is rich.

Description

technical field [0001] The invention relates to a black rice-fruit jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Jam in the traditional sense is a gel-like substance formed by mixing one or more fruits with sugar, acid, etc., and boiling at high temperature. With the development of the field of jam, people have tried various combinations of fruits, and it is difficult to produce refreshing tastes. The pure fruit combination can no longer satisfy consumers' pursuit of innovative thinking in today's product diversification. The introduction of new ingredients such as grains and nuts has once again given room for innovation in jams. Starting from the yellow peach oatmeal jam, a new era of cereal and fruit matching has ushered in. [0003] Black rice is rich in protein (8.5%-15.2%), crude fat (2.5%-4%), carbohydrates, vitamins and various trace elements, with a complete range of amino acids (up to 17 ki...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L7/104A23L33/00
CPCA23V2002/00A23L7/107A23L21/12A23L33/00A23V2200/06A23V2200/30A23V2200/324A23V2250/032A23V2250/5086A23V2250/5118
Inventor 鲁明付欣于淼王小鹤石太渊迟吉捷张良晨
Owner LIAONING ACAD OF AGRI SCI
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