163 results about "JAMS" patented technology

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 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 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 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 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 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.

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 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.

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.

The utility model relates to the technical field of jam feeding, and discloses a jam feeding device for tiramisu processing, which comprises a processing table and a mounting frame, a coating device is arranged above the processing table, and the coating device comprises a mounting part; and the mounting part comprises a concentric-square-shaped frame, a placing disc and a limiting piece. According to the jam feeding device for tiramisu processing, through the arrangement of the concentric-square-shaped frame, the containing disc, the spring, the limiting piece, the first motor, a limiting rod, a jam box, a second motor, a discharging roller, a worm gear and a worm, the second motor is started to enable the discharging roller to rotate for discharging, the first motor is started, jam can be evenly dripped on tiramisu, feeding can be completed by rotating the first motor by one circle, and the device is convenient to use. The efficiency is improved; and by arranging a material receiving box, a baffle, a second screw rod, a bolt and an L-shaped plate, the size of the internal space of a discharging roller is changed by rotating the second screw rod, the discharging width of the device is controlled, and jam feeding can be conveniently carried out on circular tiramisu with different diameters.

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.

The invention provides snowseductive yoghurt and a preparation method thereof, the snowseductive yoghurt is provided with a gel wrapper and jam placed in the gel wrapper, the raw materials of the gel wrapper comprise a base material and a leavening agent, and the base material comprises a sweet substance, a thickening agent and the balance of milk; wherein the thickening agent comprises first tapioca starch and second tapioca starch, the first tapioca starch is hydroxypropyl distarch phosphate, and the second tapioca starch is hydroxypropyl starch. The milk, the starch and the leavening agent are used as main raw materials, the variety of the starch is screened, and the adding proportion of the starch in the base material is adjusted, so that the product has strong milk flavor and contains a certain amount of viable bacteria while the soft, glutinous and elastic taste is ensured. Compared with a great dessert, the prepared snowseductive yoghourt has the advantages that the shelf life is prolonged, and the product stability is better in the shelf life.

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.