86 results about "JAMS" patented technology

The invention relates to the field of food production equipment, in particular to stirring and pulping equipment for jam processing and a stirring method thereof.The stirring and pulping equipment comprises a pulping barrel and a shaft pipe, the shaft pipe is arranged in the pulping barrel, end covers supporting the shaft pipe to rotate are fixed to the two ends of the pulping barrel, and a crushing cutter is arranged in the middle section of the shaft pipe; and an air inlet assembly communicates with an opening in the outer end of the shaft pipe, a driving piece for supporting the shaft pipe to drive the crushing cutters to rotate is fixed to the outer side of the end cover, and the shaft pipe is of a hollow circular pipe structure. The mounting cover, the side pipe and the cutter body of the crushing cutter form an air passage, air is directly sprayed into materials through air holes densely distributed in the cutter body, a heat transfer path is shorter, jam can be directly contacted, processing heat can be rapidly taken away, and a booster fan structure can be formed without an additional driving part; integrated arrangement of pulping and cooling on the cutter body is achieved, energy consumption is reduced, and the equipment structure is simplified.

The utility model relates to the technical field of nut sauce baking, in particular to a segmented constant-temperature baking device for nut sauce. Comprising a variable-frequency baking conveyor belt, the variable-frequency baking conveyor belt is arranged in parallel, an input end and an output end are correspondingly formed at the two ends of the variable-frequency baking conveyor belt, a hopper is arranged above the input end of the variable-frequency baking conveyor belt, and a baking mechanism is arranged above the variable-frequency baking conveyor belt and comprises a first-section baking assembly and a second-section baking assembly; and a segmented constant temperature function is formed. According to the segmented constant-temperature baking device for the nut sauce, a constant-temperature baking mode of the independent first-section baking assembly and the independent second-section baking assembly is adopted, closed-loop constant-temperature control can be carried out on nut grains to be baked, the temperature control precision (below + / -2 DEG C) is improved, and baked nuts (peanuts and walnuts) are heated uniformly, have the same temperature and are rich in fragrance.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.

This utility model discloses a jam production and processing cooking device, including a cooking tank. A top cover is fitted to the top of the cooking tank, a fixing frame is fitted to the outer wall of the cooking tank, and a base is fitted to the bottom of the cooking tank. A rotating hole is opened at the center of the top of the top cover, and a rotating shaft is installed inside the rotating hole. Three fixing hoops are fitted around the outside of the rotating shaft from top to bottom, and three stirring blades are fitted on the outer wall of each fixing hoop. Fastening plates are opened at both ends of the openings of the fixing hoops, and screw holes are opened on the side walls of the fastening plates, with bolt bodies screwed into the screw holes. This jam production and processing cooking device, by setting a rotating shaft inside the cooking tank and setting three fixing hoops around the rotating shaft, with three stirring blades on each fixing hoop, allows the jam to be stirred by rotating the shaft. The fixing hoops and bolt bodies facilitate the disassembly and cleaning of the stirring blades, thus facilitating subsequent use.

The invention discloses special sandwich jam for a high-pulp-content single-fruit wafer biscuit and a preparation method of the special sandwich jam, and belongs to the field of food processing. The total weight of the jam is 100 parts by weight, the jam comprises a core single fruit component (55-68 parts, the proportion is larger than or equal to 50%), a general functional component (6.7-9.05 parts) and a seasoning and stabilizing component (15.39-22.06 parts), the general functional component comprises a broad-spectrum color-protecting lock structure system, a general water-locking colloid combination and a standardized interface modifier, and the general problem of high pulp addition of different fruits can be solved. The preparation method adopts a standardized process of universal pretreatment, low-temperature vacuum fresh-locking decoction, standardized interface modification and homogenization, and gradient vacuum cooling and shaping, and core parameters do not need to be adjusted due to fruit categories. Compatibility of various fruits such as berries, stone fruits and kernel fruits is achieved, the jam is free of browning and layering, the content of free water is smaller than or equal to 3%, the brittleness keeping period after wafer biscuits are sandwiched reaches 45 days, the breaking strength is larger than or equal to 28 N, the flavor retention rate is larger than or equal to 85%, the industrial production efficiency is improved by 40% or above, and the product quality is stable and consistent.

The invention discloses concentrated ergothioneine jam with an anti-aging effect and a preparation method of the concentrated ergothioneine jam, and relates to the technical field of functional foods. The invention discloses concentrated ergothioneine jam with an anti-aging effect. The concentrated ergothioneine jam comprises the following components in parts by mass: 0.5-3 parts of ergothioneine, 50-80 parts of fruit pulp, 20-40 parts of sugar, 1-5 parts of a colloidal material and 0.05-1 part of a Bcl-xL inhibitor, the jam is prepared into concentrated jam which is acceptable in food. The two active components can play a synergistic role, compared with a scheme of singly using an oxidation anti-aging component or using other types of Bcl-xL inhibitors, the anti-aging related indexes are better, and the dilemma of poor effect of a single component or a common compound in the prior art is broken through.

The application discloses a jam concentration processing equipment, and relates to the field of jam processing, which comprises a storage barrel, a sealing cover fixedly arranged on the top of the storage barrel, a stirring mechanism arranged in the middle of the sealing cover and used for stirring jam in the storage barrel, a motor fixedly arranged at the top of the stirring mechanism and used for providing driving force for the stirring mechanism, a base fixedly arranged at the bottom of the storage barrel, a hot gas circulation channel arranged in the middle of the base and penetrating through the inside and outside of the storage barrel, and a Y-shaped discharge pipe fixedly and penetratingly arranged at the bottom of the base and used for discharging jam after processing. The motor drives the reciprocating screw rod to drive the stirring blade and the scraper to move spirally, so that the scraper repeatedly scratches the jam on the inner wall of the heat conduction plate and the surface of the reciprocating screw rod. At the same time, the laminar boundary layer of the bottom and the side wall of the equipment is broken, the jam in the stagnation zone is prevented from being heated for too long to cause coking, and the processing quality of the jam and the cleaning convenience of the equipment are improved.

The invention provides grain popping beads, grain popping bead jam containing the grain popping beads, grain popping bead probiotic flavored fermented milk and a preparation method of the grain popping bead probiotic flavored fermented milk. The preparation method comprises the steps that firstly, grains obtained through first-time screening pass through a first chute with the gradient being 50-60 degrees and containing a sodium alginate solution with the mass concentration being 0.7-1.0%; and then entering a second chute which has a gradient of 25-35 degrees and contains a sodium alginate solution with a mass concentration of 1-1.3%. According to the present invention, by controlling the twice glue wrapping process, the large-area aggregation of the popping beads is prevented, the single uniform popping bead particles are formed, the boiling time of the grains is controlled to ensure the moderate softness and hardness of the taste, the refining frequency of the fermented milk is controlled so as to uniformly disperse the popping bead particles in the yogurt system, the purity and the concentration of the sodium alginate are controlled to make the thickness of the popping bead skin moderate, the reaction time of the sodium alginate is controlled to ensure the forming degree and the integrity of the popping bead wrapping powder, and the taste and the nutrition of the cereal popping bead probiotic flavored fermented milk are improved at the same time.

The utility model discloses a discharging device for jam production, and relates to the technical field of jam production, the discharging device comprises a supporting mechanism, the supporting mechanism comprises a supporting frame, the top of the supporting frame is fixedly connected with a first fixing piece, and the top of the first fixing piece is connected with a second fixing piece; and the anti-precipitation mechanism comprises a motor, and the surface of a rotating shaft of the motor is fixedly connected with a first supporting rod. Through the arrangement of the anti-precipitation mechanism, the motor drives the first supporting rod and the scraping rod to rotate, the scraping block is attached to the inner wall of the storage tank to scrape adhered materials, and pulp particles are prevented from precipitating and adhering to the wall; meanwhile, the main stirring blade and the auxiliary stirring blade which are connected with the second supporting rod form a double-layer stirring structure, and the main stirring blade drives the auxiliary stirring blade to rotate when rotating, so that three-dimensional mixing of the materials is realized, layering is prevented, and the uniformity of the discharged materials is ensured.

1. Name of the product in this design: Packaging Bottle (Anshi Jam Bursting Yogurt Series). 2. Purpose of this design: This design is mainly used for beverage packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. The design for which protection is sought includes color. 6. Design 1 is designated as the basic design.

1. The name of the design product: sandwich biscuit (pistachio jam). 2. The use of the design product: for food. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best shows the design points: perspective view.

This application discloses a mixing device for jam processing, relating to the field of jam processing. It includes a material container and a lid fixed to the top of the container. A rotating cover is rotatably mounted in the center of the lid, and a stirring mechanism for mixing the materials inside the container is rotatably mounted in the center of the rotating cover. A motor providing driving force to the stirring mechanism is fixed to the top of the stirring mechanism. This application uses a motor to drive the stirring blades and a collection container to rotate, causing the filter holes to intercept large fruit particles into the collection container, avoiding blind spots in the stirring process and ensuring uniform mixing of the materials. This also reduces the proportion of coarse particles in the jam, improving the smoothness of the texture. An electric telescopic rod drives a pressing rod, causing a pressing plate to move longitudinally back and forth along the stirring rod. The pressing plate adheres to the inner wall of the collection container, pressing loose fruit pulp residue into a cake shape, while simultaneously squeezing out residual juice and discharging it through a Y-shaped discharge pipe. This achieves centralized processing of residue, reduces the difficulty of manual cleaning, and improves production efficiency.

The utility model discloses an adding device for jam production, which relates to the field of jam production and adding, and comprises a mounting plate, the upper end of the mounting plate is fixedly connected with a bracket, the upper end of the bracket is fixedly connected with a storage barrel, the upper end of the storage barrel is provided with a barrel cover, the upper end of the barrel cover is fixedly connected with a stirring assembly, and the stirring assembly is fixedly connected with the bracket. And the upper end of the barrel cover is fixedly connected with a feeding pipe. By the adoption of the structure, the forward auger and the reverse auger on the two sides of the rotating shaft can be driven to rotate under the rotation of the rotating shaft, and therefore jam entering the discharging shell through the connecting pipe can move towards the middle of the discharging shell under the action of the forward auger and the reverse auger under the rotation of the forward auger and the reverse auger; furthermore, the jam can be discharged through a discharging pipe after being moved to the middle position of a discharging shell, so that the jam adding efficiency can be improved under the condition of rotary adding.

An edible organic baby teether is disclosed, comprising a frozen therapeutic confectionery formulated from organic nut butter and natural sweeteners, shaped to be safely chewed and consumed by infants for relief of teething discomfort. The invention provides a dual-function teething aid that offers both cooling therapy and nutritional benefit, eliminating the risks associated with synthetic or non-edible teethers. In the preferred embodiment, the composition includes almond, peanut, or cashew butter blended with organic honey, agave nectar, or maple syrup, molded into a popsicle form with an integrated edible or biodegradable handle for infant grasping. When frozen, the product delivers a soothing, gum-numbing effect, and as it softens, it may be safely ingested, providing essential nutrients such as proteins and healthy fats. A method of manufacture is also disclosed, including steps of mixing, molding, freezing, and packaging the organic composition to achieve a soft-freeze texture optimized for infant safety and enjoyment.

This invention provides a jam spreading device for ice cream cake processing, aiming to solve problems such as jam dripping, uneven coating, and low automation in traditional equipment. The device includes a conveyor, a discharge device, and a scraping device. The discharge device comprises a storage bin, a pushing device, a discharge bin, and multiple discharge nozzles; a specially designed blocking device prevents jam dripping during non-operational periods. The discharge nozzles employ a large-diameter end and a small-diameter end structure to ensure smooth feeding and precise control of the outflow. The lifting device, through a screw-nut mechanism combined with a guide rail slider system, achieves precise adjustment of the scraper height; a rotary motor drives the scraper to rotate at high speed, ensuring uniform jam spreading. This invention effectively avoids jam leakage, reduces raw material waste and environmental pollution, while improving production efficiency and product quality, and is suitable for large-scale ice cream cake production lines.

The invention relates to a jam inner core used in cheese food and a preparation method thereof. The jam inner core comprises the following components in parts by weight: 10-40 parts of water, 5-20 parts of cream cheese, 10-30 parts of cream, 40-55 parts of jam, 0.5-2 parts of a stabilizer, 0.5-1 part of a thickener and 0.01-0.1 part of a bacteriostatic agent. According to the scheme provided by the invention, the jam inner core has good flowability under the condition that a large amount of jam is added into the jam inner core, and the jam inner core can keep a relatively low pH value under the condition that the jam inner core does not contain an acidity regulator, so that the shelf life can be prolonged.

This invention belongs to the field of food processing technology and provides an antioxidant jam and its preparation method. The invention employs a synergistic design of a pectin-calcium ion microgel and a core-shell microcapsule bilayer microstructure. The core of the core-shell microcapsule contains ascorbic acid or sodium ascorbate, while the shell contains a pectin-calcium ion crosslinking network. This design helps to balance processing adaptability, structural stability, and preservation of antioxidant activity. It solves the technical challenges of the coupling contradiction between gel strength and water-free properties after the introduction of the ion-crosslinked microstructure, the synergistic optimization of microcapsule encapsulation efficiency and controllable release, and the thermosensitive degradation of ascorbic acid under heat treatment and shear conditions. This invention has broad application value in functional food fields such as jams, jellies, and baking fillings.

The invention provides raw material type normal-temperature sterile jam suitable for normal-temperature liquid food and a preparation method of the raw material type normal-temperature sterile jam. The preparation method comprises the following steps: putting a jam raw material mixture into a boiling tank, and uniformly mixing and boiling the jam raw material mixture; after the jam raw material mixture is heated, clean steam is introduced to exhaust air in the tank body, the upper area of the boiling tank body continues to be heated, introduction of the clean steam is stopped, steam continues to be introduced so that the upper area of the boiling tank body can be heated and kept, and sterilization of the upper area of the boiling tank body is achieved; the jam raw material mixture is heated to the sterilization temperature through a spiral coil pipe, after sterilization is completed, the jam raw material mixture is discharged into a sterile cooling tank through sterile nitrogen to be cooled, sterile filling is conducted after cooling, and the raw material type normal-temperature sterile jam is obtained. The raw material type normal-temperature sterile jam can be directly added into normal-temperature liquid food, and secondary sterilization is not needed.

The utility model relates to the technical field of food processing machinery, and discloses a crushing and stirring device for strawberry jam production, which comprises a sealing housing, the surface of the sealing housing is provided with a mounting groove, the inner side of the mounting groove is movably provided with a crushing mechanism, and the crushing mechanism comprises an outer frame. Crushing shafts are movably mounted on the two sides of the interior of the outer frame; through modular design, a sealing structure and independent control of the dual-drive motor, the problem that jam adheres to the blades is remarkably solved, a closed space is formed by the side sealing block of the smashing shaft and the sealing cover shell, the jam can be prevented from splashing to external components such as a transmission belt wheel, and due to the integrated design of the installation base, a connecting wire and a plug, the jam can be prevented from splashing. By matching with independent control of the control panel, step-by-step crushing and stirring operation is achieved, jam residues are reduced, the outer frame and the crushing shaft can be cleaned only by disassembling screws during maintenance, the cleaning efficiency is greatly improved, and the service life of the equipment is greatly prolonged.

1. Name of the product in this design: Scraper. 2. Purpose of this product design: A spatula for spreading cream, jam, fillings, and other food ingredients. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

This utility model relates to the technical field of fruit pulp processing equipment, specifically a filling device for jam processing. It includes a filling conveyor belt, a fruit pulp filling machine, and a bottle positioning mechanism. The positioning mechanism includes a U-shaped positioning platform with built-in fixed / movable side clamps and an elastic sliding positioning plate. A cyclic moving component drives the moving clamps to lateral displacement, and a return spring enables adaptive clamping of multiple rows of bottles. The fruit pulp filling machine is controlled by a three-axis moving device for precise positioning and filling. This device can quickly and stably fill fruit pulp, and simultaneously process multiple bottles.

The application discloses a low-sugar compound anti-oxidation loquat jam and a preparation method thereof, and relates to the field of food processing. The preparation method comprises the following steps: S1, crushing and filtering loquat raw materials to prepare loquat raw syrup; S2, mixing the loquat raw syrup with a compound sweetening agent and citric acid, stirring until the mixture is dissolved to obtain a mixed solution; S3, heating the mixed solution, adding a compound stabilizing agent, stirring to dissolve and disperse the compound stabilizing agent to form a mixed system; S4, adding a compound antioxidant to the mixed system, uniformly stirring, and then performing low-temperature concentration under vacuum until the solid content of the jam is 45-50%; and S5, sterilizing the concentrated jam, and then filling, sealing and cooling to obtain a finished product. The loquat jam has the advantages of low total sugar content, strong anti-oxidation, good room-temperature storage stability, delicate and mellow taste, and suitability for industrial production.

The present application relates to the field of food production equipment, and more particularly to a stirring and pulping device for jam processing and a stirring method thereof, comprising a pulping cylinder and a shaft pipe, the shaft pipe is built in the pulping cylinder, end covers are fixed at both ends of the pulping cylinder to support the rotation of the shaft pipe, a crushing knife is arranged in the middle section of the shaft pipe, an air inlet assembly is connected to the opening at the outer end of the shaft pipe, a driving element is fixed to the outer side of the end cover to support the rotation of the crushing knife, and the shaft pipe is a hollow circular pipe structure. The mounting cover, side pipe and knife body of the crushing knife form a gas passage, the material inside is directly sprayed through the gas holes densely arranged on the knife body, the heat transfer path is shorter, the jam can be directly contacted and the processing heat can be quickly taken away, a supercharged fan structure can be formed without additional driving elements, the outside air is purified through a filter screen and then sent into the hollow shaft pipe, the pulping and cooling on the knife body are integrally arranged, the energy consumption is reduced and the equipment structure is simplified.

The invention relates to the technical field of dairy products, and provides high-content honeydew melon milk stable in flavor and shape and a preparation method thereof.The honeydew melon milk is obtained by conducting mixing, melting and post-processing on honeydew melon jam and milk for 60 min or above, and mixing and melting are conducted in an ingredient circulating device; the batching circulating device comprises a batching tank, and the batching tank comprises a cavity and a stirring shaft arranged at the central axis of the cavity; the multi-stage propellers are arranged on the stirring shaft from top to bottom, the diameters of the multi-stage propellers are sequentially reduced from top to bottom, and the inclination angles of the multi-stage propellers are sequentially increased from top to bottom; in the material mixing and melting process, the rotating speeds of the multiple stages of propellers are sequentially increased from top to bottom. In the mixing stage of the honeydew melon milk, aiming at the problems that the feeding time is prolonged due to high addition amount of pulp and the flavor of honeydew melons is lost and deteriorated due to excessive contact between materials and air, a multi-layer variable-frequency stirring mode is adopted in the material melting process, so that the risk that the pulp is exposed to an air interface is reduced, and the product stability is improved.

The invention relates to the field of food production equipment, in particular to jam sterilization equipment and a sterilization method thereof.The jam sterilization equipment comprises a pot body and a sterilization table, the sterilization table is separably arranged in the pot body, supporting pipes are vertically fixed to the four corners of the top side of the sterilization table, and a plurality of shaft pipes are longitudinally communicated between every two supporting pipes on the same side; a plurality of brackets are transversely connected between the two shaft tubes with the same height, and the brackets with the same height are longitudinally arranged and matched to form a supporting frame for supporting a jam tray; and the shaft tube is in running fit with the supporting tube. A heat source directly acts on jam materials through the air holes densely distributed in the top side of the supporting pipe, targeted accurate heating is achieved, compared with overall heating or fixed nozzle heating of traditional equipment, the heat conduction distance can be shortened, the via hole conduction degree of each layer of bracket is determined by the weight of the materials of the corresponding layer, layered independent heat source supply adjustment is achieved, and heating efficiency is improved. The trays with different material filling amounts can obtain corresponding heat doses, so that the sterilization effect is improved.

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.

The utility model discloses jam filling equipment for producing blended jam, and relates to the technical field of food processing, the jam filling equipment comprises a workbench and a filling device, the side wall of the filling device is fixedly connected with the side wall of the workbench; through cooperation of the filling device and the conveying device, quantitative filling is achieved through sliding of a push block in a quantitative pipe, the amount of jam filled every time can be accurately controlled, the problem that the filling amount is too large or too small is effectively solved, it is guaranteed that the filling amount of each tank of jam is consistent, and the filling efficiency is improved. The multiple quantitative pipes can conduct filling operation on multiple cans at the same time, the production period is shortened, the bottom ends of the quantitative pipes are provided with the plastic outlets, the plastic material has certain flexibility and corrosion resistance, jam residue and blockage can be effectively prevented, jam flow can be rapidly cut off, jam is prevented from dripping outside the cans, jam flow can be rapidly cut off, and the production efficiency is improved. Jam is prevented from dripping outside the jar, and the purpose of ensuring the appearance cleanness of the jar is achieved.

The utility model relates to big pass joint field discloses a big pass quick cleaning joint structure, including the joint a, the joint a inner wall thread has the shell A, the shell A surface is provided with installation groove a, sealing surface a and the clamping groove, installation groove a inner wall is provided with the sealing ring b, the shell A inner wall swing joint has the valve element A, the valve element A middle part is provided with the installation groove c, the installation groove c inner wall is provided with the sealing ring c, the sealing ring c piston connects in sealing surface a inner wall, the shell A rear side inner wall clamps with the shell B, in the utility model, through the structure design and the setting of sealing ring of each component, under the condition that realizes respective sealing, makes spring and the medium not contact of delivery, like this can avoid the problem that the liquid contacts spring in traditional quick joint, causes the juice jam with flocculate of fruit and so on to be left in spring gap difficult to clean, eliminates food hygiene safety hidden danger.

The invention relates to the technical field of food processing, and discloses compound flower-fragrance cranberry jam and a preparation method thereof. The compound flower fragrance cranberry jam is prepared from the following raw materials in parts by weight: 5 to 9 parts of cranberries, 5 to 9 parts of petals, 18 to 24 parts of deionized water, 16 to 24 parts of white granulated sugar, 0.04 to 0.06 part of edible salt, 0.4 to 0.7 part of an acidity regulator, 0.01 to 0.02 part of a coloring agent, 0.5 to 0.9 part of a stabilizing agent and 0.05 to 0.07 part of a preservative. Wherein the petals are selected from one or more of rose petals, sweet-scented osmanthus petals or jasmine petals. The making method comprises the steps of pretreatment, cooking, burdening, canning and sterilization. Through the reasonable raw material ratio and the preparation process, the obtained jam has the characteristics of harmonious flower fragrance and fruit fragrance, uniform tissue state and good storage stability, and is suitable for various food processing and eating scenes.