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Arguta jam and preparation method thereof

A technology for kiwifruit and jam, which is applied in the directions of bacteria used in food preparation, food ingredients as thickeners, functions of food ingredients, etc., can solve the problem that kiwifruit is not easy to be stored for a long time, and achieves excellent taste, improved Flavor, effect of natural origin

Inactive Publication Date: 2019-04-26
LIAONING FORESTRY SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But at present, the fruit of kiwi fruit is not easy to store for a long time, and there is no kiwi fruit jam products on the market. In order to solve the above problems, our group processes kiwi fruit to make fermented jam

Method used

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  • Arguta jam and preparation method thereof
  • Arguta jam and preparation method thereof
  • Arguta jam and preparation method thereof

Examples

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Embodiment 1

[0038] A kind of kiwi fruit jam made from the following weight fractions: 10 kg of kiwi fruit, 0.02 kg of ascorbic acid, 5 kg of soft white sugar, 0.18 kg of citric acid, 0.04 kg of pectin, 0.3 kg of Lactobacillus bulgaricus and Streptococcus thermophilus , skimmed milk 2kg, water 12kg. The preparation method of above-mentioned jujube kiwi fruit jam:

[0039] 1) Selection and processing of kiwi fruit: select fresh kiwi fruit with a maturity of 80-90%, clean the surface without damage or rot, and peel off the skin;

[0040] 2) Color protection: ascorbic acid is configured as an ascorbic acid solution with a mass fraction of 0.2%, and the kiwi fruit pulp in step 1) is put into the ascorbic acid solution for color protection treatment for 3-7 minutes;

[0041] 3) Beating: put the kiwi fruit pulp after the color protection treatment into a beater and beat to obtain a delicate fruit puree, which is sealed and stored for later use;

[0042] 4) Fermentation: Put the mixed strains o...

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Abstract

The invention belongs to the technical field of jam preparation and specifically relates to an arguta jam and a preparation method thereof. The arguta jam is prepared from the following raw materialsby weight: 10kg of arguta, 0.02kg of ascorbic acid, 5kg of soft sugar, 0.18kg of citric acid, 0.04kg of pectin, 0.3kg of lactobacillus bulgaricus and streptococcus thermophilus, 2kg of skim milk and 12kg of water. Through the process flow of the invention, the raw materials are prepared into jam; the storage life of beneficial substances of arguta is prolonged; nutritional ingredients of jam are enriched; product flavor is improved; additional value of product is increased.

Description

technical field [0001] The invention belongs to the technical field of jam preparation, and in particular relates to a jujube kiwi fruit jam and a preparation method thereof. Background technique [0002] Actinidia jujube is a large deciduous vine of Actinidiaceae and the genus Actinidia; the branchlets are basically glabrous or scattered thinly with soft downy or downy when young, and the leaves are membranous or papery, oval, oblong, broadly ovate to nearly round Shaped, apex acute and short, base round to shallow heart-shaped, back green, inflorescence axillary or extra-axillary, bracts linear, flowers greenish-white or yellow-green, fragrant, sepals ovoid to oblong, petals wedge-shaped obovate Or scoop-shaped oblong-ovate, filaments filamentous, anthers black or dark purple, oblong arrow-shaped, fruit spherical to columnar oblong, 2-3 cm long, greenish-yellow or purple-red when mature. Seeds about 2.5 mm in longitudinal diameter. [0003] This species is strongly diffe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/00A23L29/231A23L33/21A23L33/10
CPCA23L21/12A23L29/065A23L29/231A23L33/10A23L33/21A23V2002/00A23V2400/123A23V2400/249A23V2200/048A23V2200/242A23V2200/32A23V2250/032A23V2250/5072A23V2250/708
Inventor 陈罡祝儒刚高英旭孙艳华刘怡菲王敬贤赫亮张宏斌房春果马冬菁
Owner LIAONING FORESTRY SCI RES INST
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