219 results about "JAMS" patented technology

The invention discloses a blueberry flavor jam processing device which comprises a concentration tank body and a sealing cover, the sealing cover and the concentration tank body are connected through two telescopic assemblies which are symmetrically arranged left and right, so that the sealing cover can move up and down relative to the concentration tank body; a feeding pipe extending into the concentration tank body is rotationally connected to the sealing cover in a penetrating manner, the feeding pipe is driven by a first driving motor to rotate, a filtering assembly is mounted in the feeding pipe, and a stirring assembly extending into the concentration tank body is mounted on the sealing cover; the stirring assembly rotates and moves up and down to stir blueberry jam, a clamping cavity is formed in the concentration tank body, and a circulating heating assembly communicating with the clamping cavity is installed on the concentration tank body. The blueberry flavor jam production line is reasonable in structural design, efficient and high-quality production of blueberry flavor jam can be achieved, market requirements are met, and meanwhile the quality and safety of products are guaranteed.

The invention discloses fruity sauce containing probiotic blasting beads and a preparation method of the fruity sauce, and relates to the technical field of jam processing. The strawberry ice cream comprises the following raw materials in parts by mass: 25 to 30 parts of diced strawberries, 15 to 18 parts of nata de coco, 28 to 33.6 parts of white granulated sugar, 9 to 10.8 parts of deionized water, 0.1 to 0.3 part of citric acid, 0.1 to 0.12 part of konjaku flour, 0.2 to 0.24 part of calcium lactate, 0.1 to 0.12 part of sodium carboxymethyl cellulose, 2.5 to 0.3 part of modified starch and 20 to 24 parts of probiotic blasting beads. Due to the addition of the probiotic blasting beads, the intestinal flora regulating and immunity enhancing capabilities of the fruity sauce are effectively improved; due to the introduction of the modified starch, the blast bead breakage-proof capability and the storage stability of the fruity sauce are improved. Therefore, the method has a wider application prospect.

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

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 relates to the technical field of food, and provides fruit particle suspension drinking type yoghurt and a preparation method thereof, the raw materials comprise fruit particle jam, raw milk and a stabilizer; the stabilizer comprises apple fibers; the mass ratio of the fruit granule jam to the raw milk is (8-15): (80-84.5); the mass ratio of the fruit granule jam to the apple fibers is (8-15): (0.13-0.37). According to the invention, the apple fiber is used as a stabilizer, and the dosage of the apple fiber is optimized, so that the preparation of the drinking yoghurt containing large fruit grains required by a clean formula is realized, the viscosity of the drinking yoghurt is below 700mPa. S, and the drinking yoghurt can be filled by adopting similar bottling and tetra crown filling, and meets the requirements of consumers.

The invention discloses a pulping machine for jam preparation, and relates to the technical field of food processing.The pulping machine comprises a coring pretreatment mechanism and a supporting frame installed on one side of the coring pretreatment mechanism, a pulping mechanism is arranged at the bottom of the coring pretreatment mechanism, and a connecting frame is arranged at the bottom of the pulping mechanism; the coring pretreatment mechanism comprises a pretreatment box, a first filter screen is fixedly mounted at the bottom of the pretreatment box, a discharging valve is fixedly mounted on the side, close to the first filter screen, of the pretreatment box, a first motor cover is fixedly mounted on one side of the pretreatment box, and a rotating motor is fixedly mounted in the first motor cover; a bottom extrusion plate and a top extrusion plate are used for primarily extruding fruits, primary pulping of the fruits is achieved, a spring in a spring sleeve is used for achieving sliding of a spring telescopic rod, under the action of a connecting shaft, rotation of an extrusion support can be achieved, and when the fruits are extruded, kernels of the fruits can be prevented from being crushed.

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 utility model provides an ice cream swing arm mechanism and an ice cream vending machine. The ice cream swing arm mechanism comprises a swing arm, a rotary stepping motor, a motor mounting seat and a lifting driving assembly, according to the ice cream cup clamping device, the containing groove is formed in one end of the swing arm, when a consumer uses the ice cream cup clamping device, the ice cream cup can be directly placed in the containing groove, the structure is simpler and faster, and the problem that the ice cream cup is prone to being damaged due to the fact that a mechanical clamping jaw is used for clamping the ice cream cup traditionally is solved; in addition, the lifting driving assembly is used for driving the swing arm to ascend and descend, so that the swing arm can quickly move to the ice cream extruding device to add ice cream and jam, and the swing arm can return to descend after adding is completed, and a consumer can conveniently take out the ice cream cup; and meanwhile, the rotating servo motor can horizontally rotate by driving the swing arm, so that the ice cream cup placed in the accommodating groove in the swing arm can horizontally rotate to the position of the jam adding device from the position of the ice cream extruding device, and the whole structural design is ingenious.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

The present disclosure provides various example features of a holder configured to retain a squeezable-snack container to help prevent messes from accidental squeezing. The squeezable-snack holder may include a substantially rigid main body having an oval cross-section and defining an internal cavity configured to retain a squeezable snack, wherein the squeezable snack comprises a fruit-sauce pouch, a juice pouch, or a juice box; and a lid configured to removably couple to an upper rim of the main body, wherein the lid may define: a first aperture sized to receive a sauce nozzle of the fruit-sauce pouch; a second aperture sized to receive a first consuming mechanism of the juice pouch; and a third aperture sized to receive a second consuming mechanism of the juice box. In some examples, the lid further may define a fourth aperture sized to receive the second consuming mechanism.

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.

The present invention relates to the field of food and medicine, and in particular to a red apple and cherry plum composition with anti-atherosclerotic efficacy, wherein the weight ratio of the red apple and cherry plum is 1:10-10:1. Mouse animal experiments show that the red apple and cherry plum composition has a synergistic effect in anti-atherosclerotic efficacy, and the efficacy of the composition in preventing or treating atherosclerosis is better than that of using red apple or cherry plum alone. The product forms of the red apple and cherry plum composition include juice, jam, fruit powder, oral liquid products, capsules, tablets, etc. The red apple and cherry plum composition also has a certain synergistic effect when used in combination with statins and other drugs.

The strawberry jam sterilization system comprises an installation platform (1), an ultrahigh pressure sterilization device (2), an ohmic electric field sterilization device (3) and a material conveying device (4), the ultrahigh pressure sterilization device (2), the ohmic electric field sterilization device (3) and the material conveying device (4) are arranged on the installation platform (1), the ultrahigh pressure sterilization device comprises a high-pressure kettle body (21), and a high-pressure feeding port (211) and a high-pressure discharging port (212) are formed in the high-pressure kettle body (21). And the high-pressure kettle body is connected with a hydraulic pipeline of the hydraulic device through the hydraulic adjusting device. The ohmic electric field sterilization device comprises a sterilization container (31), and the sterilization container is provided with an electric field generator (311), a sterilization feed port (312) and a sterilization discharge port (313). The inlet end of the material conveying device is communicated with the high-pressure discharge port, and the outlet end is communicated with the sterilization feed port. The sterilization effect and the stability of the strawberry jam can be improved, and the loss of nutritional ingredients in the strawberry jam is reduced.

The invention relates to the technical field of dairy products, in particular to orange milk and a preparation method thereof. The orange milk disclosed by the invention is prepared from the following components in parts by weight: 80 to 90 parts of raw milk, 0.05 to 0.5 part of compound vegetable juice, 0.05 to 0.5 part of citrus fiber and 5 to 15 parts of orange jam. The orange milk disclosed by the invention has the sour and sweet taste of oranges, rich nutrient substances, better color appearance, higher stability and less layering and precipitation; moreover, the raw materials of the orange milk are simple, natural raw materials are used, the use of additives is reduced, an effective solution is provided for solving the problem that the existing fruity milk has many additives or the fruity milk without a stabilizer is poor in stability, and the orange milk has a relatively good application prospect.

The making method comprises the following steps: S1, pretreatment of raw materials: selecting tamarind fruits, shelling the tamarind fruits, putting pulp into a clean water tank, soaking, deacidifying, fishing out, standing, and filtering water; s2, mixing the treated tamarind pulp with water and white granulated sugar, boiling, fishing out, and cooling; s3, mixing the cooled tamarind pulp with the prepared jam and the boiling filtrate in the S2, soaking and fermenting; s4, uniformly spreading and airing the fermented product, and transferring the aired product into an air energy drying room for baking; s5, the dried product is disinfected and packaged after being cooled; s6, the moisture content of the finished product is not more than 20%. Compared with the prior art, the making method has the advantages that the preserved tamarind fruits are rich in nutrition and stable in quality, the storage life is prolonged, and the preserved tamarind fruits have flavor.

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 utility model relates to the field of candies, in particular to jam sandwich soft sweets. The technical problem to be solved by the utility model is to provide the jam sandwich soft sweets which can improve the anti-extrusion protection property of the sandwich soft sweets and prevent the inner sandwich from overflowing due to the fact that the sandwich soft sweets are extruded and broken by external force. The jam sandwich soft sweets comprise sandwich soft sweets, a packaging bag, a protective shell, an upper shell, a lower shell, a bonding part, a connecting part and an opening part. According to the utility model, the effects of improving the anti-extrusion protection property of the sandwich soft sweets and preventing the inner sandwich from overflowing due to the extrusion fracture of the sandwich soft sweets by external force are achieved.

This utility model relates to the field of packaging technology, specifically to a jam packaging jar. It includes a jar body, with a support ring fixedly connected to the top opening of the jar body, and a lid threadedly connected to the outer wall of the support ring. The lid has a circular groove inside, and a circular plate inside the circular groove has multiple circular holes. A pressing assembly is provided between the circular plate and the inner wall of the circular groove. Through the linkage between the circular plate inside the lid and the pressing assembly, when the pressing plate is pressed, the support rod drives the piston downward, releasing the piston from blocking the circular holes of the circular plate. Simultaneously, the groove of the pressing plate aligns with the circular holes to assist air circulation, quickly balancing the air pressure inside and outside the jar, preventing the jar opening from tightly sealing with the lid due to thermal expansion and contraction. This allows people with weaker hand strength to easily open the jar, effectively solving the problem of difficulty in opening after refrigeration in existing technologies and improving ease of use.

1. The name of the design product: material box. 2. The use of the design product: containing edible materials, such as milk, fruit juice, tea soup, coffee liquid, jam, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The invention relates to the technical field of yoghurt, and provides fruit granule jam, fruit granule yoghurt and a preparation method thereof, the fruit granule jam comprises fruit granules and an embedding layer located on the surfaces of the fruit granules; the embedding layer is prepared from the following raw materials: mixed powder containing hydroxypropyl starch and calcium ions, and a mixed solution containing sodium alginate and having the viscosity of 200-600cps; the surfaces of the fruit grains are coated with the mixed powder and then are mixed with the mixed liquid, and gel formed by the calcium ions and the sodium alginate is used as a part of the embedding layer; the mass content of the hydroxypropyl starch in the mixed powder is more than 30%. The embedding layers on the surfaces of the berry granules can improve the integrity of the berry granules, effectively reduce the loss of the sour environment of the yoghourt on the taste and flavor of the berries, and reduce the negative influence of oxidation on the color and nutritional ingredients of the berry granules.

The invention relates to the field of food preservation and more particularly to an innovative kit for preserving fruit-based products such as jams, incorporating a distinctive decorative and flavour element in the form of fruit leather, and to the method for producing same.

A nut rotation assistance tool (1), such as a socket designed to be rotated by a wrench (90a; 90b), assists in simultaneously rotating a main nut (70A) and a jam nut (70B) about a bolt (60). An operating portion (30) is defined at a first end portion of a tubular main body portion (20), and a driven portion (40) is defined at a second end portion thereof. The operating portion includes a deep polygonal hole (30A) and a shallow polygonal hole (30B) that axially overlap but are circumferentially offset. The deep hole has a first axial depth that is at least greater than the axial thickness of the jam nut, whereas the shallow hole has a second axial depth that is equal to or less than the axial thickness of the jam nut, such that only the jam nut can be, partially or completely, accommodated in the shallow hole.

1. Name of the product of this design: Food packaging container (blowing jam). 2. Purpose of this design product: used for holding food. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. This design product is made of transparent material.

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 invention relates to the technical field of jam mixing, in particular to a jam mixing machine which comprises a machine body, the machine body is provided with a mounting cover through magnetic attraction, the mounting cover is fixedly connected with a motor, the output end of the motor is fixedly connected with a driving shaft extending into the machine body, and the driving shaft is fixedly sleeved with a driving gear; a first connecting gear meshed with the driving gear and the rotating fluted disc is rotationally mounted on the machine body, and a stirring part and a rolling part are fixedly arranged at the end, extending into the machine body, of the driving shaft. A high-strength centrifugal force field is generated through the stirring rods rotating at a high speed, so that materials are preliminarily dispersed, a gradient type rolling effect is formed through forward and reverse alternate pressure application of the rolling plates, and meanwhile, a plurality of crushing discs are arranged to crush part of fruit grains, so that the part of fruit grains are better crushed; therefore, a multi-layer taste system containing basic fruit paste, fine particles and visible pulp is constructed, so that the jam product has fine texture and chewing interestingness.

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.