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
CN110226728AInactive Publication Date: 2019-09-13南京萌萌菌业有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
南京萌萌菌业有限公司
Publication Date
2019-09-13
Estimated Expiration
Not applicable · inactive patent

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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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