L-arabinose composite jam with fever clearing and lung moistening functions
A technology of arabinose and compound jam, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of lotus mist intolerance to storage, easy backlog, economic loss, etc., and achieve the prevention and treatment of heat disease, fluid injury, rich nutrition, and flavor and taste Fresh and unique effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0019] The compound fruit jam of the present invention is configured by the following percentages by weight: 50% lotus fruit puree, 20% Laiyang pear puree, 10% loquat fruit puree, 0.5% L-arabinose, 10% rock sugar, 8% honey, Food additive 1.5%. According to the actual situation, an appropriate amount of pure water can be added to the compound jam.
[0020] The added L-arabinose is a white crystalline powder of 20 mesh to 200 mesh, which is separated from the xylose mother liquor in the production of xylitol process and finally purified by simulated fluidized bed technology. The food additives are pectin, sour agent, salt, food essence and spices.
[0021] Wash the selected fresh fruit with water, peel and remove the core and seeds, grind into a puree shape, mix evenly, add other processing auxiliary materials in batches, concentrate and heat in a vacuum, stop heating when the product quality requirements are met, and pack after cooling Sterilized storage.
Embodiment 2
[0023] The compound fruit jam of the present invention is configured by the following percentages by weight: 45% of lotus fruit puree, 25% of Laiyang pear puree, 15% of loquat fruit puree, 1% of L-arabinose, 7% of rock sugar, 10% of honey, Food additive 2%.
[0024] The food additives are pectin, sour agent, salt, food essence and spices.
[0025] Wash the selected fresh fruit with water, peel and remove the core and seeds, grind into a puree shape, mix evenly, add other processing auxiliary materials in batches, concentrate and heat in a vacuum, stop heating when the product quality requirements are met, and pack after cooling Sterilized storage.
Embodiment 3
[0027] The compound fruit jam of the present invention is configured by the following weight percentages: 40% of lotus fruit puree, 30% of Laiyang pear puree, 12% of loquat fruit puree, 2% of L-arabinose, 7% of rock sugar, 7% of honey, Food additive 2%.
[0028] The food additives are pectin, sour agent, salt, food essence and spices.
[0029] Wash the selected fresh fruit with water, peel and remove the core and seeds, grind into a puree shape, mix evenly, add other processing auxiliary materials in batches, concentrate and heat in a vacuum, stop heating when the product quality requirements are met, and pack after cooling Sterilized storage.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com