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Sweet-potato fruit jam and making technology

A sweet potato and jam technology, applied in food preparation, application, food science and other directions, can solve the problem of inability to form a gel effect, and achieve the effect of fine and uniform sauce body

Inactive Publication Date: 2007-11-14
辽宁省微生物科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently commercially available jams are all high-sugar products, which discourages most consumers. The soluble solid content is above 45%, and some are as high as 90%. If the soluble solid content of this type of jam product is lower than 45%, then Does not form a good gel effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The weight ratio of each raw material component is as follows: 50 parts of sweet potato, 50 parts of demineralized water, 0.5 part of low-ester pectin, 5 parts of maltodextrin, 5 parts of sucrose, 0.06 part of acesulfame potassium (sweetener), 0.06 part of acesulfame potassium 0.4 parts, 0.8 parts of citric acid; 0.06 parts of calcium chloride.

[0025] Select high-quality sweet potatoes, wash and peel them, wash them with clean water after color protection, weigh 100Kg, slice them, steam at 105°C for 5 minutes, cool down to 60°C, add 100Kg of demineralized water to make a pulp, and obtain 200Kg of mashed potatoes. Add 10Kg of maltodextrin, 10Kg of sucrose, 0.12Kg of acesulfame-K, 0.8Kg of Isovitamin C sodium, and 1.6Kg of citric acid dissolved in a small amount of warm water in advance into mashed potatoes for preparation, stir evenly, and grind finely with a colloid mill, then Add 1Kg of low-ester pectin and 0.12Kg of calcium chloride, concentrate in a vacuum or in a ...

Embodiment 2

[0027] The weight ratio of each raw material component is as follows: 12 parts of whole cooked sweet potato powder, 88 parts of water, 0.5 part of low-ester pectin, 5 parts of maltodextrin, 5 parts of sucrose, 0.06 part of acesulfame potassium, and 0.4 part of sodium isovitamin C , 0.8 parts of citric acid; 0.06 parts of calcium chloride.

[0028] Weigh 24Kg of whole cooked sweet potato powder, slowly add it into 176Kg of demineralized water at 65°C, and stir thoroughly to obtain 200Kg of mashed potato. See Example 1 for the following steps. The soluble solid content of the finished jam is 19.1%.

Embodiment 3

[0030] The weight ratio of each raw material component is as follows: 100 parts of mashed potato (mashed potato made from fresh sweet potato or whole cooked sweet potato powder can be used), 0.5 part of low-ester pectin, 5 parts of maltodextrin, 5 parts of xylitol, 0.4 parts of sodium isovitamin C, 0.3 parts of citric acid; 0.06 parts of calcium chloride.

[0031] Weigh respectively 200Kg of mashed potato, 10Kg maltodextrin, 10Kg xylitol, 0.8Kg sodium isovitamin C, 1Kg low-ester pectin, 1.6Kg citric acid, 0.12Kg calcium chloride, and operate according to the steps in Example 1 , the soluble solids content of the sweet potato jam finished product is 18.5%.

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PUM

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Abstract

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

Description

technical field [0001] The invention relates to sweet potato deep processing technology, especially sweet potato jam and its preparation technology. Background technique [0002] Sweet potato is a food with balanced nutrition and special health effects. Sweet potato contains starch, polysaccharide, protein, fat, cellulose, hemicellulose, pectin, lysine, calcium and vitamin A. Sweet potato is an alkaline food, which can neutralize the acidic substances produced in the human body by meat, eggs, rice, and noodles, which is good for health. Sweet potato mucus protein can prevent arterial atherosclerosis, reduce subcutaneous fat, prevent connective tissue atrophy in liver and kidney, and prevent collagen disease; DHEA in sweet potato can prevent colon cancer and breast cancer; dietary fiber can prevent constipation and bowel disease. It can also be combined with unsaturated fatty acids to help prevent the formation of cholesterol in the blood and prevent coronary heart disease;...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/236A23L21/12A23L27/30
Inventor 孙翠焕王艳华李莉冀宝营池景良朱万芹
Owner 辽宁省微生物科学研究院
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