Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of lemon and yellow peach jam, and jam thereof

A technology of peach jam and tartrazine, which is applied in food science, food preservation, plant protein processing, etc. It can solve the problems of affecting the appearance quality of jam, poor chewing feeling of jam, and loss of nutrients, so as to shorten the air-drying time and chewiness. Good, growth-inhibiting effect

Inactive Publication Date: 2020-10-02
山东鲁海食品有限公司
View PDF6 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Existing blueberry jam containing fruit grains contains fruit pulp, such as apples, carambola and pears, etc., but the fruit pulp is the pulp after ripening. During the ripening process, some nutrients in the fruit will be lost. Lost, and will soften the dietary fiber in the fruit, so using cooked fruit as fruit pieces in the jam will make the jam less chewy
[0007] If uncooked fruit is used as the fruit in the jam, although the chewing feeling of the jam is guaranteed, in the process of making the fruit, the fruit is generally processed in batches, cleaned in batches, peeled, divided and then Standby; after peeling and cutting like apples with better chewing feeling, carambola and pears, the phenolic substances in the cells will combine with the oxygen in the air under the action of phenolase to produce a large amount of quinones, resulting in fruit Oxidation, which affects the appearance quality of jam
[0008] Therefore, the chewing feeling of the jam will be worse if the ripe fruit is used as the fruit grains in the jam; the fruit grains in the jam made with unripe fruit will cause the problem of fruit oxidation, thereby affecting the appearance quality of the jam

Method used

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
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of lemon and yellow peach jam, and jam thereof
  • Preparation method of lemon and yellow peach jam, and jam thereof
  • Preparation method of lemon and yellow peach jam, and jam thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0048] Preparation Example 1: Weigh 8 kg of soybean protein isolate, 30 kg of milk, and anhydrous Na 2 SO 3 0.3kg, glycerin 3kg, water 54kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.

preparation example 2

[0049] Preparation example 2: Weigh 6kg of soybean protein isolate, 25kg of milk, anhydrous Na 2 SO 3 0.1kg, glycerin 1kg, water 50kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.

preparation example 3

[0050] Preparation example 3: Weigh 10kg of soybean protein isolate, 35kg of milk, anhydrous Na 2 SO 3 0.5kg, glycerin 5kg, water 60kg, edible alcohol 3kg; put soybean protein isolate in a sandwich pot, add milk and keep stirring, then add water and edible alcohol, continue stirring, after the soybean protein isolate is completely dissolved, add anhydrous Na 2 SO 3 Heat to 50 degrees Celsius and continue stirring at a stirring speed of 35 r / min, add glycerin and continue stirring for 10 minutes, and then obtain a soybean protein film liquid.

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
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a lemon and yellow peach jam, and the jam thereof. The preparation method of the lemon and yellow peach jam comprises the following steps of: weighing yellow peach pulp, lemon juice, high fructose syrup, white granulated sugar, a stabilizer, water, tartrazine pigment, potassium sorbate and yellow peach essence; dividing the yellow peach pulp into twosets according to the weight ratio of 3:2, wherein the part, which is 3 / 5 of the total weight of the yellow peach pulp, is the first set, juicing the first set of yellow peach pulp to obtain yellow peach syrup, and mixing with the lemon juice, the white granulated sugar and the high fructose syrup to obtain a mixture A; mixing the stabilizer, the tartrazine pigment, the potassium sorbate, the yellow peach essence and the mixture A to obtain a mixture B; putting the second set of yellow peach pulp in soybean protein membrane solution to immerse, taking out, and performing air drying; then, cutting into pieces, putting the cut yellow peaches in new soybean protein membrane solution to immerse again, taking out, and performing air drying to obtain a mixture C; and, putting the mixture C intothe mixture B, stirring, and filling to obtain the finished product. The preparation method in the invention has the advantage of preventing oxidation of yellow peach grains during processing.

Description

technical field [0001] The invention relates to the field of jam, more specifically, it relates to a preparation method of lemon yellow peach jam and the jam. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. [0003] In the prior art, a patent application document with application publication number CN106722597A discloses a carambola jam, which includes the following formula components in parts by weight: 16-18 parts by weight of carambola, 1-4 parts of table salt, 4-9 parts of Angelica dahurica, white 7-10 parts of granulated sugar, 4-7 parts of starch, 7-9 parts of glucose, 3-7 parts of maltose, 1-3 parts of white vinegar, and 6-8 parts of egg yolk. A preparation method of carambola jam comprises the following steps: weighing raw materials according to the above weight, washing and peeling carambola, soaking in water for 1 hour, taking out, and beat...

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
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L33/00A23L5/20A23L3/3463A23L3/3562A23L33/105A23L29/00A23J3/16A23L29/269A23L29/30
CPCA23L21/15A23L21/12A23L33/00A23L5/21A23L3/3463A23L33/105A23L3/3562A23L29/03A23L29/015A23J3/16A23L29/30A23L29/269A23V2002/00
Inventor 于作昌姜维平
Owner 山东鲁海食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products