Miracle fruit and roxburgh rose compound jam and preparation method thereof

A technology of miracle fruit and prickly pear fruit, which is applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, and food ingredients as odor improvers. And other issues

Inactive Publication Date: 2021-03-30
广东百利食品股份有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies in the prior art, the present invention provides a kind of miraculous prickly pear compound jam and its preparation method, which solves the problems of unreasonable ingredients and high content of additives in jams currently on the market, which cause harm to the human body. The problem of causing harm, and the lack of vitamin C in the ingredients of the jam, resulting in the jam itself not having antioxidant properties, making the color of the jam not always bright.

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
  • Miracle fruit and roxburgh rose compound jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The invention provides a technical solution: a compound jam of the miracle fruit Rosa roxburghii, which is prepared from the following components by mass: 4% of the miracle fruit pulp, 40% of the Rosa roxburghii pulp, 0.3% of concentrated lemon juice, and 25% of white sugar , low ester pectin 0.2%, xanthan gum 0.2%, hydroxypropyl distarch phosphate 1% and water 29.3%.

[0029] The preparation method of above-mentioned a kind of miracle fruit prickly pear compound jam, comprises the steps:

[0030] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0031] S2. Ingredients: according to the ratio, the pretreated raw materials are weighed and quantitatively processed, and each weighed raw material is placed in a different container;

[0032] S3. Feeding and cooking: put the raw materials in each container into the cooking pot for cooking until a paste is formed to obtain a semi-finished product of compound jam;

[0033] ...

Embodiment 2

[0039] The invention provides a technical solution: a compound jam of the miracle fruit Rosa roxburghii, which is prepared from the following components by mass: 1% of the miracle fruit pulp, 20% of the Rosa roxburghii pulp, 0.1% of concentrated lemon juice, and 30% of white sugar , 0.5% low-ester pectin, 0.05% xanthan gum, 2.3% hydroxypropyl distarch phosphate and 46.05% water.

[0040] The preparation method of above-mentioned a kind of miracle fruit prickly pear compound jam, comprises the steps:

[0041] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0042] S2. Ingredients: according to the ratio, the pretreated raw materials are weighed and quantitatively processed, and each weighed raw material is placed in a different container;

[0043] S3. Feeding and cooking: put the raw materials in each container into the cooking pot for cooking until a paste is formed to obtain a semi-finished product of compound jam;

[00...

Embodiment 3

[0050] The invention provides a technical solution: a compound jam of the miracle fruit Rosa roxburghii, prepared from the following components by mass: 3% of the miracle fruit pulp, 30% of the Rosa roxburghii pulp, 0.2% of concentrated lemon juice, and 25% of white sugar , low ester pectin 0.4%, xanthan gum 0.1%, hydroxypropyl distarch phosphate 3% and water 38.3%.

[0051] The preparation method of above-mentioned a kind of miracle fruit prickly pear compound jam, comprises the steps:

[0052] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0053] S2. Ingredients: according to the ratio, the pretreated raw materials are weighed and quantitatively processed, and each weighed raw material is placed in a different container;

[0054]S3. Feeding and cooking: put the raw materials in each container into the cooking pot for cooking until a paste is formed to obtain a semi-finished product of compound jam;

[0055] S4. Fillin...

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 miracle fruit and roxburgh rose compound jam and a preparation method thereof, and relates to the technical field of jam. The compound jam is prepared from the following components in percentage by mass: 1-10% of miracle fruit pulp, 10-50% of roxburgh rose pulp, 0.1-0.5% of concentrated lemon juice, 10-40% of white granulated sugar, 0.1-0.5% of low-ester pectin, 0.05-0.5% of xanthan gum, 1-15% of hydroxypropyl distarch phosphate and 20-50% of water, and is prepared by taking miracle fruit and roxburgh rose as main fruit raw materials with addition of the white granulated sugar and thickening agent, wherein the acidity is adjusted by the concentrated lemon juice; the rosa roxburghii is rich in vitamin C, so that the jam system has oxidation resistance, and the colorof the jam can be kept bright; because the rosa roxburghii fruits accouts for a large percentage and the jam is sour in taste, the miracle fruits, which contain miracle fruit protein, is added, so that the taste of the jam can be improved, and the jam is fresh, sweet and delicious.

Description

technical field [0001] The invention relates to the technical field of jam, in particular to a compound jam of miracle fruit roxburghii and a preparation method thereof. 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. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jam, but usually only one kind of fruit is used for preparation at the same time. Colloids are used for sugar-free jams, cheap jams or special jams (eg durian, pineapple). Colloids commonly used in jams include: pectin, bean gum and sanxian gum. Jam is rich in nutrition and delicate in taste, suitable for all people, and has the effects of seasoning, invigorating and ap...

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): A23L21/12A23L29/30A23L27/10A23L29/231A23L29/269A23L29/219
CPCA23L21/12A23L29/30A23L27/10A23L29/231A23L29/27A23L29/219A23V2002/00A23V2200/048A23V2200/16A23V2200/14A23V2200/15A23V2200/242A23V2250/5072A23V2250/5086
Inventor 徐伟鸿郑云刚祝兆栋
Owner 广东百利食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap