A north american wild rice flavored fruit spread and method of making same
By enzymatically hydrolyzing and cooking North American wild rice, and combining it with modified starch and preservatives, an aromatic and refreshing North American wild rice flavored jam was prepared. This solved the problems of the rough texture and easy aging of North American wild rice, and extended the shelf life and improved the nutritional value of the jam.
CN118203099BActive Publication Date: 2026-07-03SOUTH CHINA AGRICULTURAL UNIVERSITY
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SOUTH CHINA AGRICULTURAL UNIVERSITY
- Filing Date
- 2024-04-22
- Publication Date
- 2026-07-03
AI Technical Summary
Technical Problem
North American wild rice has a coarse texture and is difficult to process, which affects its application in jams. It is also prone to aging and hardening at low temperatures, which affects its taste and flavor.
Method used
By enzymatically hydrolyzing and cooking North American wild rice, and combining modified starch, compound thickeners, and preservatives, the texture is improved and the aging rate is slowed down, resulting in an aromatic and refreshing North American wild rice flavored jam.
Benefits of technology
It improves the texture of wild rice, keeping it soft and chewy in jams, extending shelf life, preventing mold growth, and providing a healthy dietary option rich in protein and dietary fiber.
✦ Generated by Eureka AI based on patent content.
Abstract
This invention provides a wild rice-flavored jam and its preparation method, belonging to the field of food technology. By increasing the soaking temperature and adding enzymes during the soaking process, this invention improves the texture of the wild rice and effectively slows down its aging rate during both room temperature and low-temperature storage in the jam. The addition of trehalose and emulsifiers during the cooking process further improves the texture of the wild rice and effectively slows down its aging rate in the jam. The synergistic effect of modified starch and compound improvers in the jam formula further slows down the aging of the wild rice, ensuring the jam's texture, preventing mold growth, and extending its shelf life, providing a new approach to the consumption of wild rice. Furthermore, the wild rice-flavored jam prepared by this invention is rich in protein and dietary fiber, low in fat, and has a pleasant taste and enticing aroma.
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