Compound fruit jam and production technique thereof
A production process and jam technology, applied in the field of compound jam and its production process, can solve the problems of inability to satisfy consumers' desire for delicious food, unfavorable high sugar content in jams, inability to achieve health care, etc., and achieve reduced sweetness and stable color. , the effect of long shelf life
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Embodiment 1
[0023] A kind of compound jam, by weight percentage, its component is:
[0024] Purple taro 60%, longan pulp 20%, β-cyclodextrin 0.5%, citric acid 2%, xylitol 15%, xanthan gum 0.3%.
[0025] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat the pulp. When the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 650mmHg, Soften for 20 minutes; add lemon juice, adjust the pH value to 3.2, then add xylitol and xanthan gum, heat and concentrate until the solid content is 40%, put it in a can, and finally sterilize it in a water bath at 95°C for 23 minutes, and cool it down. Can.
Embodiment 2
[0027] A kind of compound jam, by weight percentage, its component is:
[0028] Purple taro 70%, longan pulp 20%, lemon juice 5%, β-cyclodextrin 1%, xylitol 15%, pectin 0.01%.
[0029] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat, when the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 600mmHg, Soften for 30 minutes; add lemon juice, adjust the pH value to 3.0, then add xylitol and pectin, heat and concentrate to a solid content of 45%, put it in a can, and finally sterilize it in a water bath at 100°C for 15 minutes, then cool it down .
Embodiment 3
[0031] A kind of compound jam, by weight percentage, its component is:
[0032] Purple taro 65%, longan pulp 10%, lemon juice 10%, β-cyclodextrin 0.6%, xylitol 10%, agar 1%.
[0033] The production process is as follows: add β-cyclodextrin and appropriate amount of water to the boiled purple taro and softened longan pulp, mix and beat, when the longan pulp is softened, suck the longan pulp into a vacuum tank, and under the vacuum degree of 700mmHg, Soften for 10 minutes; add lemon juice, adjust the pH value to 3.5, then add xylitol and agar, heat and concentrate to a solid content of 35%, put it in a can, and finally sterilize it in a water bath at 95°C for 20 minutes, then cool it down.
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