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Jasmine-black currant jam and preparation method thereof

A technology of jasmine and jam, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problem of single variety, improve arrhythmia, enhance excitability, and increase juice yield Effect

Inactive Publication Date: 2020-02-14
吴国珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the variety of jams currently on the market is relatively single, and some merchants add a large amount of preservatives and pigments in order to keep the jams fresh longer and look better. Long-term consumption is not good for the human body. New jams with too many additives have become one of the hottest topics in recent years

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 20 parts of jasmine petals;

[0045] Black currant fruit 20 parts;

[0046] Aloe vera 10 parts;

[0047] 10 parts high-purity fructose syrup;

[0048] 7 parts xylitol;

[0049] 1 part citric acid;

[0050] The preparation method of above-mentioned a kind of jasmine black currant jam is:

[0051] Weigh high-quality plump jasmine flowers according to the above parts by weight, pick the petals, wash and dry them in the sun, boil them in boiling water for 3 minutes, remove and drain, and set aside.

[0052] ②Weigh the high-quality black currant fruit according to the above parts by weight, wash and peel the fruit, put it into a juice extractor to make juice, and set aside;

[0053] ③Weigh the aloe vera according to the above parts by weight, remove the impurities, clean it with spring water, peel it with an aloe vera peeler, cut the aloe vera meat into 0.5 cm*0.5 cm aloe vera cubes, put it into a juicer for juice, and set aside ;

[0054] ④ the steps Jasmine petal...

Embodiment 2

[0059] Get the raw material of following parts by weight:

[0060] Jasmine petals 25 parts;

[0061] Black currant fruit 25 parts;

[0062] Aloe vera 12 parts;

[0063] 15 parts high-purity fructose syrup;

[0064] 8 parts xylitol;

[0065] 1.5 parts of citric acid;

[0066] The preparation method of above-mentioned a kind of jasmine black currant jam is:

[0067] Weigh high-quality plump jasmine flowers according to the above parts by weight, pick the petals, wash and dry them in the sun, boil them in boiling water for 3 minutes, remove and drain, and set aside.

[0068] ②Weigh the high-quality black currant fruit according to the above parts by weight, wash and peel the fruit, put it into a juice extractor to make juice, and set aside;

[0069] ③Weigh the aloe vera according to the above parts by weight, remove the impurities, clean it with spring water, peel it with an aloe vera peeler, cut the aloe vera meat into 0.5 cm*0.5 cm aloe vera cubes, put it into a juicer ...

Embodiment 3

[0075] Get the raw material of following parts by weight:

[0076] 30 parts of jasmine petals;

[0077] 30 servings of blackcurrant fruit;

[0078] Aloe vera 15 parts;

[0079] 20 parts of high-purity fructose syrup;

[0080] 9 parts xylitol;

[0081] 2 parts citric acid;

[0082] The preparation method of above-mentioned a kind of jasmine black currant jam is:

[0083] Weigh high-quality plump jasmine flowers according to the above parts by weight, pick the petals, wash and dry them in the sun, boil them in boiling water for 3 minutes, remove and drain, and set aside.

[0084] ②Weigh the high-quality black currant fruit according to the above parts by weight, wash and peel the fruit, put it into a juice extractor to make juice, and set aside;

[0085] ③Weigh the aloe vera according to the above parts by weight, remove the impurities, clean it with spring water, peel it with an aloe vera peeler, cut the aloe vera meat into 0.5 cm*0.5 cm aloe vera cubes, put it into a j...

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PUM

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Abstract

The invention discloses jasmine-black currant jam and a preparation method thereof. The jam is prepared from, by weight, 20-30 parts of jasmine petals, 20-30 parts of black currants, 10-15 parts of aloe, 10-20 parts of high-purity fructose syrup, 7-9 parts of xylitol and 1-2 parts of citric acid. The jam is formed by the jasmine petals, the black currants and the aloe through scientific compatibility combination, is convenient in eating, includes various vitamins required by human bodies and has the efficacy of relieving cough and reducing sputum, maintaining beauty and keeping young and enhancing immunity.

Description

technical field [0001] The invention relates to the technical field of food and processing methods, in particular to a jasmine blackcurrant jam and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, many people start to like to eat jam. At present, there are many jams produced in the market, such as blueberry jam, strawberry jam, lemon jam, apple jam, etc. The jam is sweet and sour, appetizing and refreshing, and it is very suitable for mixing with other The combination of ingredients can enrich the texture and taste of food, so it is very popular and loved by people. However, the variety of jams currently on the market is relatively single, and some merchants add a lot of preservatives and pigments in order to keep the jams fresh longer and look better. Long-term consumption is not good for the human body. New jams with too many additives have become one of the hottest topics in recent years. Contents...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/10
CPCA23L21/12A23L33/10A23V2002/00A23V2200/30A23V2200/16A23V2200/15A23V2250/606A23V2250/6422A23V2300/26
Inventor 吴国珍
Owner 吴国珍
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