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Preparation method of honey peach yam jam

A technology of peaches and yams, applied to the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve the problems of human body oxidation and accelerated human aging, and achieve the effect of promoting absorption and improving beauty and beauty

Pending Publication Date: 2019-09-20
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these finished products are presented to consumers in a flowing state, with relatively few internal granules, and fewer products with other raw materials. As a raw material with complex processing, yam is a raw material that can achieve instant effects. Some of them use sugar as the main raw material, which can easily cause oxidation in the human body and accelerate the aging of the human body

Method used

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  • Preparation method of honey peach yam jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The preparation method of peach yam jam is as follows:

[0017] 1) Wash 550 grams of peaches, remove the pits, and cut into pieces; wash, peel and cut 275 grams of iron stick yam;

[0018] 2) Mix peach granules with 120 grams of xylitol and 14 grams of lemon juice and marinate evenly for 12 hours. After marinating, take the leachate and steam yam with an iron stick for 15 minutes to make yam granules;

[0019] 3) use the leachate to soak the yam particles for 30 minutes;

[0020] 4) Peach granules, yam granules, and leaching solution are added together in a pot and boiled over low heat at 160°C. After 25 minutes, honey is added and stirred for 3 minutes;

[0021] 5) Sterilize glass jars by filling and capping, and pasteurize (75°C, keep warm for 15s).

Embodiment 2

[0023] The preparation method of peach yam jam is as follows:

[0024] 1) Wash 600 grams of peaches, remove the pits, and cut into pieces; wash, peel and cut 290 grams of iron stick yam;

[0025] 2) Mix peach granules with 130 grams of xylitol and 20 grams of lemon juice and marinate evenly for 12 hours. After marinating, take the leachate and steam yam with an iron stick for 15 minutes to make yam granules;

[0026] 3) use the leachate to soak the yam particles for 30 minutes;

[0027] 4) Peach granules, yam granules, and leaching solution are added together in a pot and boiled over low heat at 160°C. After 25 minutes, honey is added and stirred for 5 minutes;

[0028] 5) Sterilize glass jars by filling and capping, pasteurize (75°C, keep warm for 16s).

Embodiment 3

[0030] The preparation method of peach yam jam is as follows:

[0031] 1) Wash 580 grams of honey peaches, remove pits, and cut into pieces; wash, peel and cut 280 grams of iron stick yam;

[0032] 2) Peach granules are mixed with 125 parts of xylitol and 16 grams of lemon juice and marinated evenly for 12 hours. After marinating, take the leachate and steam yam with an iron stick for 15 minutes to make yam granules;

[0033] 3) use the leachate to soak the yam particles for 30 minutes;

[0034] 4) Peach granules, yam granules, and leaching solution are added together in a pot and boiled over a low heat at 160°C. After 25 minutes, honey is added and stirred for 4 minutes;

[0035] 5) Sterilize glass jars by filling and capping, pasteurize (75°C, keep warm for 16s).

[0036] The peach yam jam prepared by embodiment 1-3 is sensory evaluated, and the results are as follows in table 1:

[0037] The peach yam jam sensory evaluation table that table 1 embodiment 1-3 prepares

[...

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Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of honey peach yam jam. The main technical scheme includes that the method includes taking honey peach and yam as main raw materials, taking xylitol, honey and lemon juice as auxiliary materials, and processing the mixture through the working procedures of pretreatment, batching, preparation, filling and sterilization to obtain the honey peach yam jam. The warming and tonifying effect of yam and the cold and cool effect of honey peaches are neutralized, so that the function of raw materials can be better exerted, and meanwhile, the effect of moistening intestines and relaxing bowels of honey peaches and the astringent effect of yam are neutralized. The mucopolysaccharide in yam stimulates and regulates the immune system of a human body to protect gastric mucosa of the human body, and thus the human body is promoted to absorb rich iron elements in honey peaches and improving the beauty-maintaining and young-keeping effect of honey peaches, so that the method has the functions of maintaining beauty and keeping young and improving human immunity.

Description

technical field [0001] The invention relates to a preparation method of peach and yam jam, which belongs to the technical field of food processing. Background technique [0002] Most of the jams currently on the market are made from a single berry or berry-like fruit, such as strawberry jam, blueberry jam, and the like. Most of these finished products are presented to consumers in a flowing state, with relatively few internal granules, and fewer products with other raw materials. As a raw material with complex processing, yam is a raw material that can achieve instant effects. Some of them use sugar as the main raw material, which is easy to cause oxidation in the human body and accelerate the aging of the human body. Therefore make a kind of nutritious, be beneficial to the jam of human health to have important significance. Contents of the invention [0003] In order to make up for the deficiencies in the prior art, the invention provides a preparation method of peach ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15A23L33/00A23L33/125
CPCA23L21/12A23L21/15A23L33/00A23L33/125A23V2002/00A23V2200/30A23V2200/02A23V2250/6422
Inventor 胡文忠高红豆张艳慧宋卤哲
Owner DALIAN NATIONALITIES UNIVERSITY
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