White jam and preparation method thereof

A technology for ginkgo jam and ginkgo, applied in the field of condiments, can solve problems such as unfavorable long-term preservation, taste of original plants, unacceptable taste, etc., and achieve the effects of uniform quality state, unique flavor and rich nutrition.

Inactive Publication Date: 2005-09-14
昆明大东方生物化学科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginkgo is a natural health food. It is often used for direct consumption, but it is not conducive to long-term storage. Some consumers are not easy to a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Peel the ginkgo, then add 2-5% CaCl to the ginkgo 2 After cooling, take ginkgo fruit 72, lecithin 1.5, xanthan gum 25, honey 1, salt 0.2, white sugar 1.5, mix all the raw materials evenly, pour into a vacuum fine emulsifier, at a temperature of 8℃- Under the conditions of 10°C and a vacuum of 1kpa, it is emulsified and finely cut into a uniform shape, vacuumized according to the routine, sterilized, and bottled to obtain the finished product.

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PUM

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Abstract

The invention relates to a condiment and the process for preparing the condiment, wherein each 100 weight parts of the gingko sauce comprises decorticated 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The preparation process can keep the nutriment of the raw material in a simple manner.

Description

technical field [0001] The invention relates to a condiment and a preparation method of the condiment. technical background [0002] Ginkgo is a natural health food, which is often used for direct consumption at present, but it is not conducive to long-term storage, and some consumers are not easy to accept the taste and taste of the original plant. There is no domestic report on the research of making sauce-like food from ginkgo fruit through deep processing. Contents of the invention [0003] The purpose of the present invention is to provide a kind of ginkgo jam with unique flavor. [0004] Another object of the present invention is to provide the preparation method of this ginkgo jam. [0005] Ginkgo jam of the present invention mainly contains the following materials in 100 points by weight: [0006] Peeling ginkgo 62-85, lecithin 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. [0007] Also can add honey 0.2-1.8 in above-mentioned formula; Xanthan gum is s...

Claims

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Application Information

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IPC IPC(8): A23L21/25A23L27/60
Inventor 陈发凯
Owner 昆明大东方生物化学科技有限公司
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