Chaenomeles sinensis fruit jam and preparation method thereof

The technology of melon, fruit and sour wood is applied to the preservation of food ingredients as antimicrobials, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., and can solve the problems of high acidity of sour papaya and heavy sour taste of dried fruit, etc. Achieve mellow taste, enhance permeability and reduce sugar usage

Pending Publication Date: 2019-04-02
大理州丰圆果仁有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the acidity of sour papaya is high, and the preserved fruit has a strong sour and astringent taste, which cannot meet the needs of the majority of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A sour papaya jam, comprising the following components: sour papaya, sugar and auxiliary materials; the auxiliary materials include the following components in parts by weight: 10 parts of wolfberry, 20 parts of Luo Han Guo, 10 parts of red dates, 1 part of angelica, 10 parts of mulberries, and astragalus 5 parts, 8 parts tea powder;

[0026] sugar is granulated sugar;

[0027] The preparation method of sour papaya jam, comprises the steps:

[0028] (1) Boil wolfberry, Luo Han Guo, red dates, angelica, mulberry and astragalus for 2 hours under a pressure of 0.5 MPa, cool naturally, filter to obtain the filtrate, and set aside;

[0029] (2) picking fresh fresh sour papaya, peeling and removing the core, then cutting into thin slices of 2-3mm for subsequent use;

[0030] (3) Soak the flakes in step (2) in 0.5% baking soda for 40-50 minutes; remove and rinse with water for 2-3 times, and set aside;

[0031] (4) Soak the cleaned slices in a saline solution for 30-40 minu...

Embodiment 2

[0034] A sour papaya jam, comprising the following components: sour papaya, sugar and auxiliary materials; the auxiliary materials include the following components in parts by weight: 20 parts of wolfberry, 40 parts of Luo Han Guo, 20 parts of red dates, 5 parts of angelica, 30 parts of mulberries, and astragalus 10 parts, 10 parts tea powder;

[0035] sugar is granulated sugar;

[0036] The preparation method of sour papaya jam, comprises the steps:

[0037] (1) Boil wolfberry, Luo Han Guo, red dates, angelica, mulberry and astragalus for 2 hours under a pressure of 0.5 MPa, cool naturally, filter to obtain the filtrate, and set aside;

[0038] (2) picking fresh fresh sour papaya, peeling and removing the core, then cutting into thin slices of 2-3mm for subsequent use;

[0039] (3) Soak the sheet in step (2) in a 0.5% sodium bicarbonate solution for 40-50 minutes; remove and rinse with water for 2-3 times, and set aside;

[0040] (4) Soak the cleaned slices in a saline sol...

Embodiment 3

[0043] A sour papaya jam, comprising the following components: sour papaya, sugar and auxiliary materials; the auxiliary materials include the following components in parts by weight: 15 parts of wolfberry, 30 parts of Luo Han Guo, 15 parts of red dates, 2 parts of angelica, 20 parts of mulberries, and astragalus 8 parts, 5 parts tea powder;

[0044] sugar is granulated sugar;

[0045] The preparation method of sour papaya jam, comprises the steps:

[0046] (1) Boil wolfberry, Luo Han Guo, red dates, angelica, mulberry and astragalus for 2 hours under a pressure of 0.5 MPa, cool naturally, filter to obtain the filtrate, and set aside;

[0047] (2) picking fresh fresh sour papaya, peeling and removing the core, then cutting into thin slices of 2-3mm for subsequent use;

[0048] (3) Soak the sheet in step (2) in a 0.5% sodium bicarbonate solution for 40-50 minutes; remove and rinse with water for 2-3 times, and set aside;

[0049] (4) Soak the cleaned slices in a saline solut...

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PUM

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Abstract

The invention discloses a chaenomeles sinensis fruit jam and a preparation method thereof. The jam is prepared from chaenomeles sinensis fruits, sugar and auxiliary materials; and the auxiliary materials include Chinese wolfberry fruits, fructus momordicae, red dates, Chinese angelica roots, mulberry fruits and milk-vetch roots. The preparation method is as follows: decocting the auxiliary materials to obtain a filtrate, then mixing the filtrate, tea powder and chaenomeles sinensis fruit juice to be decocted, and performing drying. The chaenomeles sinensis fruit jam obtained by the method is nutritive, healthy, natural in sweetness and delicious with slight sweetness and sourness, and has health-care functions.

Description

technical field [0001] The invention relates to the field of food processing, in particular to sour papaya jam and a preparation method thereof. Background technique [0002] Sour papaya is a special product in Yunnan. It has the effect of invigorating the spleen and eliminating food. It is a green fruit with delicious taste and medicinal value. However, the acidity of sour papaya is high, and the preserved fruit has a heavy sour and astringent taste, which cannot meet the needs of the general population. Contents of the invention [0003] The invention proposes a sour papaya jam with healthy nutrition, natural sweetness, sweet and sour taste and health care function. [0004] In order to achieve the above object, the present invention is achieved through the following technical solutions: [0005] A sour papaya jam, comprising the following components: sour papaya, sugar and auxiliary materials; the auxiliary materials include the following components in parts by weight...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/105A23L5/41A23L5/20A23L5/10
CPCA23L21/12A23L5/13A23L5/17A23L5/276A23L5/41A23L21/15A23L33/105A23V2002/00A23V2200/30A23V2200/3262A23V2200/324A23V2200/14A23V2200/16A23V2200/15A23V2200/048A23V2200/10A23V2250/21A23V2250/254A23V2300/24A23V2300/14
Inventor 董宝钗董炫键杨俊强
Owner 大理州丰圆果仁有限公司
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