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Hovenia acerba jam and preparation method thereof

A technology of jujube jam and jujube, which is applied in food science, application, food ingredients, etc., can solve the problems of sauce body fluidity, sweet jujube jam, and difficulty in forming a stable gel, so as to increase types and increase jam Types, nutrient-rich effects

Inactive Publication Date: 2019-11-22
ANKANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jujube jam prepared by the invention has a sweet mouthfeel, is difficult to form a stable gel, and is easy to cause the jam to flow. Therefore, it is a technology in the art to produce a kind of jujube jam with a sweet and sour taste and a good gel effect. Technical problems that people need to solve urgently

Method used

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  • Hovenia acerba jam and preparation method thereof
  • Hovenia acerba jam and preparation method thereof
  • Hovenia acerba jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] The invention provides a jujube jam and a preparation method thereof, comprising the following raw materials: jujube concentrated juice, white sugar, citric acid, xanthan gum, sodium carboxymethyl cellulose, and the soluble solid content of the jujube concentrated juice It is 34%, and described citric acid, xanthan gum, sodium carboxymethylcellulose are all food grade.

[0084] A further scheme is a jujube jam and a preparation method thereof, which specifically includes the following steps:

[0085] S1, selection of raw materials: concentrated jujube juice with a soluble solid content of 34%;

[0086] S2. Mixing and preparation: white granulated sugar, citric acid, and sodium carboxymethylcellulose were dissolved in 5 mL of water respectively; xanthan gum was dissolved in 10 mL of water, and placed in a clean container for later use;

[0087] S3. Heating and concentrating: take a certain amount of concentrated jujube juice in a clean container, place it on a constant ...

Embodiment 2

[0094] On the basis of Example 1, this example further limits the addition amount of white granulated sugar, citric acid, and compound thickener as a preferred example. In step S3, the application passes single factor test, orthogonal test and sensory evaluation Finally, the optimal formulation of jujube jam was determined as follows: white sugar, citric acid, and compound thickener were added at 0.8%, citric acid at 0.5%, and compound thickener at 0.3%; Test at five levels, select three optimal levels through sensory evaluation, and conduct the final orthogonal test, specifically:

[0095] A: Take five levels of white granulated sugar: 0.4%, 0.5%, 0.6%, 0.7%, and 0.8%. g, 0.35g, 0.4g, dissolved in advance for later use;

[0096] B: When determining the amount of citric acid added, first select the amount with the highest sensory evaluation score from the five levels of white sugar added for this test, which is 0.8% white sugar added. Finally, take five levels of citric acid...

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Abstract

The invention discloses a hovenia acerba jam and a preparation method thereof. The hovenia acerba jam include the following raw materials: hovenia acerba concentrated juice, white granulated sugar, citric acid, xanthan gum and sodium carboxymethyl cellulose. The soluble solid content of the hovenia acerba concentrated juice is 34%. The citric acid, xanthan gum and sodium carboxymethyl cellulose are all food-grade. Through single factor tests, orthogonal tests and sensory evaluation, the optimal formula of the hovenia acerba jam is determined as follows: 0.8% of white granulated sugar, 0.5% ofcitric acid, and 0.3% of a compound thickener (the ratio of xanthan gum to sodium carboxymethyl cellulose is 3:1). The content of soluble solids of the hovenia acerba jam prepared by the formula is 60%. The jam is brown, the color is full, the flavor is pleasant, the taste is fine and uniform, and the viscosity is good.

Description

technical field [0001] The invention relates to the technical field of jam processing, in particular to a jujube jam and a preparation method thereof. Background technique [0002] Jujube, also known as Hovenia dulcis, Wanshouguo, Jizhuo plum, wood honey, Jijizi, etc., belongs to the deciduous tree of Rhamnaceae Jujube, because of its swollen and twisted fruit stem, sweet and jujube-like taste, so it is called Jujube [1] . Jujube is mainly distributed in Hubei, Shaanxi, Guangdong, Zhejiang, Jiangsu, Fujian and other provinces in China, and is currently in a wild or semi-wild state. Jujube fruit is rich in active substances such as glucose, calcium malate, protein, vitamins, minerals and flavonoids. In addition, it is also rich in inorganic salts such as potassium malate, 18 kinds of essential amino acids, iron, phosphorus, Calcium and other trace elements. Therefore, jujube has rich nutritional value and certain health care functions. [0003] Due to the previous researc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/10A23L29/269A23L29/20A23L29/30A23L29/00
CPCA23L21/15A23L21/10A23L29/27A23L29/20A23L29/30A23L29/03A23V2002/00A23V2250/032A23V2250/5086
Inventor 朱新鹏郭凤敏魏美娟程竹林
Owner ANKANG UNIV
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