Avocado jam and preparation method thereof

A fruit jam and avocado technology, applied in food science, food preservation, application, etc., can solve the problems of single unsaturated fatty acid, raw materials containing allergens, poor sensory evaluation, etc., achieve balanced and rich nutrition, improve raw material utilization, delay effects of aging

Inactive Publication Date: 2019-09-13
南京萌萌菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The technical problem to be solved by the present invention: Aiming at the problems such as single unsaturated fatty acid, easy stratification and rancidity, poor sensory evaluation and allergens contained in the raw materials in the processing process of the animal-plant compound jam containing avocado, the present invention provides an avocado Jam solves the above problems

Method used

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  • Avocado jam and preparation method thereof
  • Avocado jam and preparation method thereof
  • Avocado jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: prepare guacamole as follows:

[0039] 1. Preparation and preparation of raw materials:

[0040] Emulsifier is made up of polyglycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, polyglycerol fatty acid ester in emulsifier: sucrose fatty acid ester: propylene glycol fatty acid ester: the weight ratio of soybean lecithin is 1:1:1:3;

[0041] Stabilizer is sodium carboxymethyl cellulose;

[0042] Antioxidants are composed of sodium metabisulfite, vitamin C, vitamin E and proanthocyanidins, and the weight ratio of sodium metabisulfite: vitamin C: vitamin E: proanthocyanidins in antioxidants is 1:1:3:5;

[0043] The thickener is composed of xanthan gum and carrageenan, and the weight ratio of xanthan gum: carrageenan is 4:1.

[0044] The preparation method of described deep-sea fish meal is as follows:

[0045] (1) Add 10 parts by weight of scallion and ginger and 5 parts by weight of cooking wine to mar...

Embodiment 2

[0059] Embodiment 2: prepare avocado jam as follows:

[0060] 1. Preparation and preparation of raw materials:

[0061] Emulsifier is made up of polyglycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, polyglycerol fatty acid ester in emulsifier: sucrose fatty acid ester: propylene glycol fatty acid ester: the weight ratio of soybean lecithin is 1:2:1:3;

[0062] Stabilizer is disodium stannous citrate;

[0063] Antioxidants are composed of sodium metabisulfite, vitamin C, vitamin E and proanthocyanidins, and the weight ratio of sodium metabisulfite: vitamin C: vitamin E: proanthocyanidins in antioxidants is 1:3:3:7;

[0064] The thickener is composed of xanthan gum and carrageenan, and the weight ratio of xanthan gum: carrageenan is 5:1.

[0065] The preparation method of described deep-sea fish meal is as follows:

[0066] (1) Add 200 parts by weight of salmon, tuna, cod and silver cod mixed with skin and skin to clean...

Embodiment 3

[0080] Embodiment 3: prepare guacamole as follows:

[0081] 1. Preparation and preparation of raw materials:

[0082] Emulsifier is made up of polyglycerol fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, polyglycerol fatty acid ester in emulsifier: sucrose fatty acid ester: propylene glycol fatty acid ester: the weight ratio of soybean lecithin is 2:1:3:1;

[0083] Stabilizer is sodium carboxymethyl cellulose;

[0084] Antioxidants are composed of sodium metabisulfite, vitamin C, vitamin E and proanthocyanidins, and the weight ratio of sodium metabisulfite: vitamin C: vitamin E: proanthocyanidins in antioxidants is 1:5:1:6;

[0085] The thickener is composed of xanthan gum and carrageenan, and the weight ratio of xanthan gum: carrageenan is 5:2.

[0086] The preparation method of deep-sea fish meal is as follows:

[0087] (1) Add 15 parts by weight of scallions and ginger and 10 parts by weight of cooking wine to marinate 17...

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Abstract

The invention discloses an avocado jam and a preparation method thereof. The avocado jam is prepared from, by weight, 100-200 parts of avocado, 30-60 parts of deep-sea fish meal, 10-20 parts of goosefat liver, 15-35 parts of jackfruit cores, 20-40 parts of durian cores, 50-80 parts of nut powder, 10-25 parts of black seed coat peanuts, 15-30 parts of black sesame, 2-20 parts of an emulsifier, 1-10 parts of a stabilizer, 5-20 parts of antioxidant, and 5-15 parts of a thickening agent. The content of unsaturated fatty acid in the jam can be effectively increased by adding a plurality of nuts and deep-sea fish, so that nutrition can be balanced, the taste of the jam can be improved, and the possibility of jam allergy can be reduced by decomposing macromolecular proteins; the stability of oil-bearing jam can be significantly improved by adding the stabilizer, the emulsifier and the thickening agent during preparation; and the possibility of jam browning and lipid oxidation can be reducedby adopting the antioxidant and inert gas filling and other measures, so that the nutrition and flavor of the product can be guaranteed.

Description

technical field [0001] The invention relates to the field of jam processing, in particular to an avocado jam and a preparation method thereof. Background technique [0002] Avocado is a tropical fruit with high fat content, very low cholesterol content and almost no sugar. It has anti-cancer, anti-oxidation, anti-microbial and lipid-inhibiting effects, and has excellent food health care and medicinal value. The energy of avocado is 2 times, 4 times, and 7.3 times that of bananas, cherries, and watermelons respectively; the fat content is dozens of times that of ordinary fruits; the carbohydrate content is lower than most fruits. The fatty acids in avocado are mainly unsaturated fatty acids, of which oleic acid accounts for about 47.2% of the total fat content, which is beneficial to cardiovascular health. A daily intake of half to one avocado plus cooking oil can basically meet the national recommended intake of about 8-10 grams of monounsaturated fatty acids. [0003] How...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/20A23L5/30A23L29/10A23L29/00A23L29/256A23L29/269A23L29/30A23L33/10A23L33/105A23L3/015A23L3/3418A23L3/3544A23L3/358
CPCA23L21/12A23L5/25A23L5/20A23L5/34A23L5/32A23L29/10A23L29/256A23L29/27A23L29/30A23L29/035A23L33/105A23L33/10A23L3/0155A23L3/3418A23L3/3544A23L3/358A23V2002/00
Inventor 孙有俊孙冬梅范彩云鲍芳丽
Owner 南京萌萌菌业有限公司
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