517 results about "JAMS" patented technology

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

The invention discloses a technique for producing blueberry activated freeze dried powder by using a vacuum freeze-drying method, which comprises the following steps of selecting blueberry fruit as a basic raw material and performing washing, prefreezing, sublimation, decomposition and drying, crashing, packaging, a finished product and other process technology on the blueberry fruit to obtain the blueberry activated freeze dried powder. The blueberry activated freeze dried powder can be used as a raw material of baking, capsules, jelly, jam, juice and other series food. The product has the characteristic of low production cost, and has double effects of exploiting natural resources and maintaining heat-sensitive active functional substances.

The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.

The present invention relates to a sweet polato jam and its processing technique. Said invention uses fresh sweet potato as raw material and includes the following steps: peeling, slicing, cooking and directly making sweet potato puree or making sweet potato into cooked powder and making the cooked powder into sweet potato puree, then the other auxiliary components of low-fat pectin, citric acid and isovitamin C sodium, etc. into the sweet potato puree so as to obtain the invented sweet potato jam. The soluble solid content in the sweet potato jam is 15-30%, and the weight mixing ratio of all the components is as follows: (by weight portion) 100 portions of sweet potato puree, 0-10 portions of malt dextrin, 0.3-0.7 portion of low-fat pectin, 0-10 portions of cane sugar, 0.2-0.5 portion of isovitamin C sodium, 0-10 portions of sweetening agent, 0.3-1.2 portions of citric acid and 0.04-0.15 portion of calcium chloride.

The invention relates to a preparing method for coconut yogurt and coconut yogurt prepared through the method, and belongs to the technical field of fermented milk product processing. The preparing method for the coconut yogurt comprises the main steps that 3-5 g / L of whey protein powder, 1-2 g / L of modified dietary fiber, 0.4-0.8 g / L of acetylated distarch phosphate, 0.1-0.2 g / L of pectin, 1-4 g / L of fructooligosaccharide, 6-10 g / L of high fructose corn syrup and 70-90 g / L of white granulated sugar are dissolved in raw milk, mixed uniformly, then sterilized for 300 s at the temperature of 95 DEG C, cooled to 41 DEG C-43 DEG C, inoculated with ready-to-use starters such as Hansen YF-L904 and Danisco YM-C LYO, and fermented until acidity reaches over 70 degree T, in the mixing process, coconut syrup and / or coconut powder / or coconut jam containing pulp are / is added, and / or in the filling process, the coconut jam is added online. The problems that in the preparing process, coconuts are prone to browning, and the yogurt is prone to being contaminated by infectious microbes in the fermenting process are solved.

The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.

The invention discloses a passion fruit jam and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning passion fruit; freezing; scalding; carrying out cold leaching to remove outer skin; soaking to keep freshness; separating and collecting; circularly pulping; and seasoning. Through physical methods of freezing, scalding and cold leaching, the outer skin which is relatively hard in surface texture and coarse and dry in taste is efficiently removed from the fresh passion fruit; the jam which is free of a preservative or other pigment additives, pleasant in sweetness and sourness and abundant in nutrient is prepared from middle skin, inner skin, pulp and juice of the passion fruit; the production method is simple; the production cost is relatively low; and the passion fruit jam is economical, environment-friendly and suitable for large-scale industrial production.

The invention discloses a preparation method of pyracantha fortuneana fruit sauce. The preparation method comprises the following steps: selecting pyracantha fortuneana as a main raw material, cleaning, pulping, performing enzyme treatment, dosing, homogenizing, concentrating, canning, sterilizing, storing and the like. According to the pyracantha fortuneana fruit sauce prepared by adopting the method, peculiar flavor substances of the pyracantha fortuneana are reserved as far as possible through pectase treatment, the utilization rate and nutritional value of the pyracantha fortuneana are increased, and the coarse mouth feel of the fruit sauce is removed through homogenizing treatment; the fruit sauce is moderate in sourness and sweetness, fine in sauce body, proper in viscosity and coordinative in flavor, has pure, rich, elegant and harmonious peculiar flavor of the pyracantha fortuneana, and has the effects of removing qi stagnation, relieving dysentery, activating blood, stopping bleeding, promoting digestion, improving the immunity of a human body and the like after being often eaten.

The invention discloses a heat-clearing biscuit made of stevia rebaudiana leaves. The heat-clearing biscuit made of the stevia rebaudiana leaves is prepared from, by weight, 12-17 parts of honey, pomelo flower and fruit jam, 40-50 parts of wheat flour, 3-5 parts of sunflower seed powder, 3-6 parts of peanut kernel powder, 15-20 parts of salad oil, 10-15 parts of eggs, 4-8 parts of butter, 3-5 parts of the stevia rebaudiana leaves, 8-10 parts of pomelo peel, 5-10 parts of watermelon peel, 3-5 parts of frangipani, 5-8 parts of mung beans, 1-3 parts of ammonium hydrogen carbonate, 1-2 parts of baking soda, 2-3 parts of edible salt, 2-4 parts of Chinese hawthorn seed powder, 3-5 parts of green tea powder, 3-5 parts of white paeony root powder and a right amount of water. The heat-clearing biscuit made of the stevia rebaudiana leaves is good in taste and reasonable in compatibility of raw materials, has the efficacy of clearing away heat and toxic materials and makes the watermelon peel and pineapple peel profitable. The stevia rebaudiana leaves are capable of clearing away heat, decreasing internal heat and improving eyesight and can neutralize acidity of the pomelo peel by intrinsic natural sweetness.

The invention provides a mulberry jam used for frozen drinks, the frozen drinks containing jam and a preparation method thereof. The preparation method of the mulberry jam used for frozen drinks comprises the following steps: granulating the mulberry fruits into half grain, 1 / 3 grain, 2 / 3 grain, 2 / 5 grain and / or 3 / 5 grain, preferably half grain or 1 / 3 grain; immersing the granulated mulberry fruit in a blueberry slurry, adding sugar and a thickening agent, and processing for 35-45 minutes under enclosed condition at 45-55 DEG C to obtain the mulberry jam used for frozen drinks. The mulberry jam is used for frozen drinks, and the mulberry in the obtained product can keep good local flavor and mouthfeel.

The invention discloses a dragon fruit ice cream and a manufacturing method thereof. The dragon fruit ice cream is prepared from the following raw materials in parts by weight: 80-100 parts of dragon fruit, 100-120 parts of yogurt, 60-80 parts of milk, 8-10 parts of lemon juice, 5-10 parts of konjac powder, 10-20 parts of malt sugar, 10-20 parts of rock candy, 20-30 parts of white granulated sugar, and 20-30 parts of honey. The manufacturing method of the dragon fruit ice cream comprises the following steps: using peels of the dragon fruit to prepare jam filling, using the pulp of the dragon fruit to prepare the ice cream main body, and then dispersing fried sesames on the surface. Therefore, the ice cream is seemingly attractive and layered when being eaten; the ice cream is free of any food additive in the raw materials, keeps the fresh flavor and the rich nutrition of the dragon fruit, and further is special in appearance, rich in taste, green and healthy.

The invention relates to the field of food processing, in particular to a high-temperature-resistant heat-resisting fruit jam made of fresh pulp and a manufacturing method of the high-temperature-resistant heat-resisting fruit jam. Water in the high-temperature-resistant heat-resisting fruit jam exists in a bound water mode, the content of free water is extremely low, the boiling point of the jam body is improved, and the technical effect that the sandwich heat-resisting fruit jam will not produce jam explosion under the baking temperature of 260 DEG C is achieved. In addition, the jam body can be kept full, sweet and pleasant, and baked food has good appearance quality. The high-temperature-resistant heat-resisting fruit jam not only is suitable for sandwiching of the baked food, but also is suitable for decoration and seasoning of stuffing and surfaces of the baked food.

An apple probiotic fermented drink is characterized by taking apple juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the apple probiotic fermented drink can be used for producing apple probiotic jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

A tangerine peel jam is prepared from fresh tangerine peel, sugar, flavouring and water through washing fresh tangerine peel, boiling in rice vinegar, rinsing for removing bitter taste, adding sugar and acid, breaking cell wall, and concentrating. It has high utilization rate of carrotene and micro nutrients.

The invention discloses mango and passion fruit jam and a preparation method thereof. The jam comprises raw materials as follows: 10 parts of mango pulp by weight, 1-100 parts of peeled passion fruits by weight, 4-110 parts of a sweetening agent by weight and 0.5-10 parts of an acidulant by weight. The preparation method of the jam comprises steps as follows: (1) mangoes are selected, peeled and subjected to color protection for use; (2) passion fruits are selected, washed, frozen, unfrozen, peeled and soaked for preservation; (3) the mangoes are pulped or diced, the passion fruits are pulped and homogenized for use, mango pulp or dices are added to passion fruit pulp, and boiling concentration, seasoning, sterile canning, degassing and cold storage are performed. Peels of the passion fruits are effectively removed with a simple physical method of freezing and thawing. The jam which contains no additive and is sour, sweet, delicious and rich in nutrition is prepared from the mango pulp or dices as well as remaining peels, pulp and juice of the passion fruits; the production method is simple, economical, environment-friendly, suitable for mass industrial production and lower in production cost.

The invention discloses a pitaya pancake and a making method thereof. The method includes the following steps that firstly, pitaya jam is prepared; secondly, raw materials are prepared, wherein the pitaya jam obtained in the first step, cornstarch, flour, eggs, white granulated sugar and purified water are prepared; thirdly, the materials are mixed, wherein the cornstarch, flour, eggs, white granulated sugar and purified water are mixed to prepare dough, then the pitaya jam obtained in the first step is added and evenly stirred, and pancake paste is obtained; fourthly, the pancake paste is poured into a hopper of a pancake making machine, then the pitaya pancake is processed through a conventional operation method, and a finished product is obtained through cutting and packaging. The obtained product is bright in color, is red or dark red, and is fragrant, strong in pitaya smell, uniform in thickness, soft but not sticky, and slightly ductile.

An abelmoschus jam for relieving fatigue and resisting against heat stress is prepared from fresh abelmoschus (70-85 Wt%), fresh carrot (0-10), granular white sugar (10-20), VC (1-10), food additive (0.5-1.5) and edible essence (0.05-0.08).

The embodiment of the invention discloses flavored soybean milk powder which comprises the following components in percent by weight: 30-60 percent of soybeans, 1-15 percent of whole milk powder, 20-50 percent of malt syrup, 10-40 percent of white granulated sugar, 1-10 percent of a fruity material, 1-5 percent of soybean oil, 0.5-3 percent of soyabean lecithin, 0.1-0.5 percent of sodium tripolyphosphate and 0.1-0.5 percent of sodium hexametaphosphate. The embodiment of the invention further discloses a method for preparing the flavored soybean milk powder by adopting a wet method. By adopting the method, the problem of schlammbildung caused by reduction of a soybean milk PH value when a fruity material is added is avoided so that the flavored soybean milk powder is relatively stable; by adding fruit juice or jam, the prepared flavored soybean milk powder is rich in vitamins, accords with the demands of a consumer on the flavor and the nutrient of the flavored soybean milk powder, and is low in equipment input, high in benefit, and easy to popularize.

The invention provides a method for making a yogurt. The method comprises the steps that raw milk is subjected to milk filtration, sterilizing centrifugation and filtration membrane concentration, sothat milk is obtained; concentrated milk proteins, pectin, agar, jam, white granulated sugar, starch and the milk are mixed and homogenized, so that a mixed liquid is obtained; the mixed liquid is subjected to steam immersed type sterilization, so that a sterilized product is obtained; the sterilized product is subjected to flashing and degassing, so that to-be-fermented liquor is obtained; the to-be-fermented liquor and a strain are fermented, so that a fermented product is obtained; the fermented product is demulsified and cooled, so that the yogurt is obtained. In the to-be-fermented liquorobtained in the method, nutrient components in the raw milk are greatly reserved, the amount of microbial residues is low, and the yogurt obtained after fermentation is high in nutritive value, highin food safety, long in shelf life and excellent in flavor and taste.

A carrot probiotic fermented drink is characterized by taking carrot juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the carrot probiotic fermented drink can be used for producing carrot jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

The invention discloses a thickening agent. The thickening agent comprises the following components in percentage by weight: 50-70 percent of sodium carboxymethylcellulose, 10-40 percent of guar gum, 5-25 percent of xanthan gum, 0.1-10 percent of carrageenan and 0.1-10 percent of alpha-cyclodextrine. The thickening agent is prepared by mixing the components. The invention further discloses jam containing the thickening agent and a preparation method of the jam. The prepared jam can be applied to food such as dairy products containing fruits, fruit juice beverages, jam, jelly, candies, ice cream, ice cream bars, water ice, salad, cakes, baked food and stuffed food. The thickening agent has the characteristics of high transparency, high viscosity, good water retention performance and shear resistance; the jam, added with the thickening agent, is high in fluidity, high in uniformity, good in texture, low in cost and great in market promotion value, and the taste of fruit flavor is fully released.

The present invention relates to a novel herbal nutraceutical and more particularly to novel herbal jams and jellies with proven pharmacological activities such as memory enhancer, antioxidant, anti-depressant, immuno-modulator, adapatogen, health promoter and chemically standardized on the basis of one or more bioactive constituents and also to a process for the manufacture of said herbal nutraceuticals.

The invention discloses a processing method of crabapple jam. Crabapples are taken as main raw materials. The processing method comprises the following steps: crabapple selecting, cleaning, pulping, enzyme treatment, batching, homogenizing, concentrating, canning, sterilizing, storing and the like. The processed crabapple jam is subjected to enzyme treatment through compound enzyme, so that more nutrient substances can be decomposed from the crabapples, the utilization rate and the nutrition value of the crabapple are increased, through repeated homogenizing treatment, rough taste in the jam is eliminated, the quality of the finished crabapple jam is improved, and then the jam is delicious and palatable, is fine and smooth, and is moderate in viscosity. The crabapple jam has effects of relieving cough and asthma, expelling summer-heat and removing blood stasis, and quenching thirst and relieving restlessness and the like.

The invention discloses an automatic canning device for canned food, which includes a machine body. The weighing device includes a rotation shaft that is rotatably installed on the front and rear side walls of the transportation cavity. A large gear is fixed on the rotation shaft. The rear side wall of the transport chamber is provided with a long plate chute. The bottom side of the long plate chute is provided with a hydraulic pipeline. The power motor is turned on, thereby driving the large gear, pinion, and symmetrical pulley to rotate. The device can add jam to the glass jar through a mechanical structure. Compared to manually adding jam, the content of jam added by the device can be kept consistent, so that the product Standardization can be guaranteed, and the device can automatically seal glass bottles and then tighten them.

The invention provides a processing method of a black garlic sauce prepared by mixing black garlic, water and other auxiliary materials together in proportion. The processing method is characterized in that the black garlic sauce is prepared through the processes of a, selecting 10-90 parts of black garlic, adding 1-50 parts of water and 1-80 parts of auxiliary materials, pulping, and uniformly stirring; b, sterilizing and packaging the uniformly-stirred sauce to obtain the black garlic sauce, wherein the auxiliary materials comprise one or more of oil, salt, sugar, honey, cooking wine, chili powder, fruit jam and vegetable sauce; the sterilization process is one of heating sterilization, microwave sterilization and pressure sterilization. The processing method provided by the invention has the effects and characteristics as follows: the black garlic sauce is rich in nutrition, simple in manufacturing process and strong in adjustability; the black garlic sauce is unique in flavor and is suitable for eating by people of all ages.

The invention discloses red jujube jam. The red jujube jam comprises the following components: carrot, red jujube, white granulated sugar, a coagulator and citric acid. The components of the red jujube jam are natural and easy to get, so that the taste is unique and the eating range is wide; and the preparation method is simple and easy to operate.

The invention relates to an egg product and its making method, wherein the product comprises the following raw materials (by weight ratio), egg : fruit juice : salt : leavening agent : thickening agent : flavoring oil = 1 : (0.05-0.3) : (0.001-0.05) : (0.001-0.01) : (0.01-1), and right amount of other condiments. The invention realizes the integration of eggs with fruit juice and other raw materials, as the result, the egg product contains rich vitamins in the fruit and vegetable, and nourishing constituents in the meat.

The invention relates to a grape probiotic fermentation beverage. Squeeze juice of grape is used as a culture medium; fermentation is carried out under specific temperature and for specific time to culture probiotics, such as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactic acid bacillus and the like; then, probiotic liquid after fermentation is inactivated, and then aproper amount of white granulated sugar is added to make a beverage. Slag byproducts generated in the production of the grape probiotic fermentation beverage can be also used for producing grape probiotic jam. The invention greatly broadens the application range of probiotic culture medium selection of materials, such as bifidobacterium and the like, provides a novel probiotic inactivation fermentation beverage, and has the advantages of rich material source, low cost, stable preparation process, little production equipment investment, simple operation, easy popularization and favorable market application prospect.

The invention discloses a method for producing pumpkin pulp and belongs to the field of food processing. The method is characterized by adopting the processing process flows of selecting and cleaning materials, cutting and crushing, precooking and pulping, preparing and concentrating, canning and sterilizing, cooling and inspecting and finishing the product. The method has the beneficial effects that the product produced by the method is fresh and cool in taste and has a unique pumpkin flavor; the product is beneficial to gastric mucosa protection and helps digestion, has special treatment effects on the prevention and treatment of diabetes and the lowering of blood sugar and is convenient to eat and simple in operation.

The invention relates to a method for preparing moon cakes from wheat flour, linseed oil, sugar and the like. The method is characterized by comprising the following steps: uniformly mixing the flour with water and making dough; rolling out the dough in a baking plate; baking the rolled dough in an oven at the temperature of 180-200 DEG C for 30 minutes; after baking, grinding the baked dough by a flour mill into powder; adding water into the powder and stirring until the powder is wet; standing for 20 minutes; adding the sugar, rose, raisin, sesame, glace date, preserved fruit, peanut kernels, honey, jam and Chinese spirit and stirring uniformly to prepare the stuffing for use; uniformly mixing flour, the linseed oil and water, making dough and preparing cake wrappers; wrapping the stuffing with the wrappers at a ratio of 1:1; slightly pressing the wrapped products in a mould; after the cakes are formed by pressing, taking the cakes out of the mould and baking in the oven at the temperature of 180-200 DEG C for 25 minutes; and fetching the baked cakes and naturally cooling to obtain the moon cakes.