Compound jam and preparation method thereof
A technology of jam and black rice, which is applied in food heat treatment, food ingredients as taste improvers, functions of food ingredients, etc. It can solve the problems of high calorie content of jam and insufficient anthocyanin content, and achieves small blood sugar rise, rich health effects, High safety effect
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Embodiment 1
[0041] Prepare a compound jam as follows:
[0042] 1. Take the fresh and ripe Yunsang No. 2 mulberry, wash it with running water, soak it in an ascorbic acid solution with a concentration of 0.25% by weight for 2 minutes to improve the stability of the anthocyanin in the mulberry; then place it in a water bath at 100°C for a short When blanching for 75 seconds, the activity of polyphenol oxidase is quickly inactivated, the destructive effect of polyphenol oxidase on anthocyanins is reduced, and the stability and activity of mulberry anthocyanins are further maintained; after completion, the weight ratio of mulberry: water is 1:1 Add purified water and put it into a beater for beating until it becomes a uniform slurry to obtain the whole mulberry pulp.
[0043] 2. Take fresh Longjin 01 black rice, add 8.5 times its weight of clean water for beating, then put it in a homogenizer and homogenize under a pressure of 12MPa to obtain a whole black rice slurry with an average particle...
Embodiment 2
[0050] Prepare a compound jam as follows:
[0051] 1. Take the fresh and ripe Yunsang No. 2 mulberry, wash it with running water, soak it in an ascorbic acid solution with a concentration of 0.15% by weight for 3 minutes to improve the stability of the anthocyanin in the mulberry; then place it in a water bath at 100°C for a short When blanching for 65 seconds, the activity of polyphenol oxidase is rapidly inactivated, reducing the damage of polyphenol oxidase to anthocyanins, and further maintaining the stability and activity of mulberry anthocyanins; Add purified water, put it into a beater and beat until it becomes a uniform slurry, and get the whole mulberry pulp;
[0052] 2. Take fresh Longjin 01 black rice, add 7.5 times its weight of clean water for beating, then put it in a homogenizer and homogenize under a pressure of 10MPa to obtain a whole black rice slurry with an average particle size of solids of 282μm±19μm .
[0053] The obtained whole black rice slurry is ca...
Embodiment 3
[0059] Prepare a compound jam as follows:
[0060] 1. Take the fresh and mature Yunsang No. 2 mulberry, wash it with running water, soak it in an ascorbic acid solution with a concentration of 0.5% by weight for 1 min to improve the stability of the mulberry anthocyanin; then place it in a water bath at 100°C for a short period of time. When blanching for 90 seconds, the activity of polyphenol oxidase is rapidly inactivated, reducing the destructive effect of polyphenol oxidase on anthocyanins, and further maintaining the stability and activity of mulberry anthocyanins; Add purified water, put it into a beater and beat until it becomes a uniform slurry, and get the whole mulberry pulp;
[0061] 2. Take fresh Longjin 01 black rice, add clean water 7 to 10 times the weight of the black rice for beating, then place it in a homogenizer and homogenize under a pressure of 14MPa to obtain a solid with an average particle size of 298±22μm Whole black rice slurry, the lower solid part...
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