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Composite jam and preparation method thereof

A technology of jam and figs, applied in the field of compound jam and its preparation, can solve the problems of unsatisfactory diversification of jam, jam variety, nutrition, and single taste, etc., and achieve the effect of enhancing appetite, enhancing immunity, and promoting appetite

Inactive Publication Date: 2012-10-24
NANTONG HONGLIDA KNITTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing jam varieties, nutrition, and taste are relatively simple. With the gradual improvement of people's living standards, people's demand for food nutrition and diversification is also gradually increasing. The existing jam has gradually been unable to meet people's diverse needs. Jams with taste, various nutrition and health benefits have been gradually accepted and loved by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Take well-ripe hawthorn fruit, red dates, and figs, wash and blanch, peel and remove the core for later use.

[0016] (2) Take out 30g of hawthorn pulp, 10g of jujube pulp and 20g of fig pulp in proportion, add 9.8g of water, put them in a masher and mash them into a slurry, add 0.2g of pectin and 30g of honey, and put them in 60~70℃ , 0.08 ~ 0.09MPa rapid heating concentrated fruit pulp, concentrated to 40% ~ 50% soluble solids.

[0017] (3) Fill and seal the concentrated jam, heat it in water at 100°C for 20 minutes to sterilize it, and cool it to be the finished product.

Embodiment 2

[0019] (1) Take well-ripe hawthorn fruit, red dates, and figs, wash and blanch, peel and remove the core for later use.

[0020] (2) Take out 25g of hawthorn pulp, 15g of jujube pulp, 20g of fig pulp, add 4.8g of water, put them in a masher and mash them into a slurry, add 0.2g of pectin and 35g of white sugar, and put them in 60-70 Under the conditions of ℃ and 0.08-0.09MPa, the concentrated fruit pulp is rapidly heated and concentrated until the soluble solids reach 40%-50%.

[0021] (3) Fill and seal the concentrated jam, heat it in water at 100°C for 20 minutes to sterilize it, and cool it to be the finished product.

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PUM

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Abstract

The invention discloses composite jam and a preparation method thereof. The composite jam comprises 20 to 30% of haw pulp, 10 to 20% of red date pulp, 20 to 30% of fig pulp, 30 to 40% of a sweetener, 0.1 to 0.3% of a thickener and the balance water. The preparation method comprises the following steps of removing peel and cores of the raw materials, processing the peeled and pitted raw materials into fruit pulp, concentrating the fruit pulp to obtain the composite jam, and carrying out canning, sealing and sterilization. The composite jam has a unique taste, is rich in nutrients, can prevent and resist cancers, can promote digestion, can enhance appetite and has multiple health-care effects.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a composite jam and a preparation method thereof. Background technique [0002] The existing jam varieties, nutrition, and taste are relatively simple. With the gradual improvement of people's living standards, people's demand for food nutrition and diversification is also gradually increasing. The existing jam has gradually been unable to meet people's diverse needs. Jams with taste, multiple nutrition and health benefits have been gradually accepted and loved by consumers. Contents of the invention [0003] Purpose of the invention: the purpose of the present invention is to provide a kind of compound jam, to meet the diverse consumption demands of consumers. [0004] Another object of the present invention is to provide a preparation method of compound jam. [0005] Technical solution: In order to achieve the above object, the present invention provides a compound ja...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
Inventor 谷建通
Owner NANTONG HONGLIDA KNITTING
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