Yacon jam and preparation method thereof
A technology for yacon fruit and jam, applied in the food field, can solve the problems of inconvenient transportation of fresh yacon fruit to other places, reduced nutritional value, complicated preparation process, etc., and achieves improvement of human immunity, small nutrient loss, and scientific and reasonable preparation technology. Effect
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Embodiment 1
[0015] Example 1: Preparation of yacon jam Raw materials: 90 parts of yacon, 0.06 part of vitamin C, 90 parts of xylitol and 0.1 part of pectin.
[0016] The preparation method of yacon jam: first wash the selected yacon fruit; then peel the washed yacon fruit and cut it into 3-4mm thick slices; , Calcium Chloride and Sodium Chloride, the weight concentration of which is 0.3%, 0.2%, 0.5% mixed solution respectively), the total amount of the color protection solution is 2 times of the amount of yacon, soaked in the color protection solution for 2 hours Finally, take out the yacon slices, wash off the color protection solution with water, and then break into 3-4mm particles; add 0.06 parts of vitamin C to the particles, use a beater to pulp, and then add 90 parts of xylitol to the prepared slurry Prepare 75% syrup and 0.1 part of pectin with water, mix thoroughly, put into a stainless steel double-layer pot, heat and stir with slow fire to concentrate, so that the solid content ...
Embodiment 2
[0017] Embodiment 2: The preparation raw material of yacon jam: 100 parts of yacon, 0.08 part of vitamin, 90 parts of xylitol and 0.2 part of pectin.
[0018] The preparation method of yacon jam: first wash the selected yacon; then peel the washed yacon and cut it into 2-3mm thick slices; 0.3%, calcium chloride 0.2% and sodium chloride 0.5% mixed solution), the total amount of color-protecting liquid is 2 times of the amount of yacon, after soaking in the color-protecting liquid for 3 hours, take out the yacon slices and wash them off with water After the color protection solution is broken into 2-3mm particles; add 0.08 parts of vitamins to the particles, use a beater to pulp, and then add 75% syrup prepared by 90 parts of xylitol and water to the prepared slurry and 0.2 parts of pectin, mix thoroughly, put into a stainless steel double-layer pot, heat and stir with slow fire to concentrate, so that its solid content reaches 66%, then add citric acid with a concentration of 5...
Embodiment 3
[0019] Embodiment 3: the preparation raw material of yacon jam: 85 parts of yacon, 0.05 part of vitamin, 70 parts of sucrose and 0.3 part of pectin.
[0020] The preparation method of yacon jam: first wash the selected yacon; then peel the washed yacon and cut it into slices; then immerse the cut slices in a color protection solution (containing 0.3% edible citric Calcium 0.2% and sodium chloride 0.5% mixed solution), the total amount of the color-protecting solution is twice the amount of yacon, after soaking in the color-protecting solution for 2 hours, take out the yacon slices, wash off the color-protecting solution with water, and break into granules; add 0.05 parts of vitamins to the granules, pulp with a beater, then add 70 parts of sucrose and 0.3 parts of 75% syrup and 0.3 parts of pectin to the prepared slurry, mix thoroughly, and put Put it into the concentration pot, heat and stir with slow fire to concentrate, so that the solid content reaches 63%, then add citric...
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