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Green tea apple jam and preparation method thereof

An apple and jam technology, applied in the field of food processing, can solve the problems of lack of novelty and unsatisfactory taste, and achieve the effects of enhancing thinking and memory ability, preventing arteriosclerosis and promoting metabolism.

Inactive Publication Date: 2014-03-26
ANHUI TIANSI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of living standards, people pay more and more attention to health preservation, and the demand for health food is also increasing. At present, the jam on the market is only a single fruit jam, which lacks novelty in taste and cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The green tea apple jam comprises the following components by weight percentage: 30% of apples, 20% of green tea powder, 15% of white granulated sugar, 5% of edible salt, 0.6% of citric acid, 0.3% of sodium citrate and 0.6% of konjac gum.

[0018] The preparation method of described green tea apple jam, comprises the following steps:

[0019] (1) Use fresh Sydney pears that are free from rot, diseases and insect pests, frostbite and mechanical injuries. The maturity is 80% to 90%. Qualified parts, finally wash with water;

[0020] (2) Peel and core the apples that are preferably cleaned, cut into small pieces, and soak in salt water for about 15 minutes;

[0021] (3) Put the soaked apple pieces into the pot, sprinkle half of the amount of white sugar in the recipe on the apple pieces, add a small amount of water, cook over medium heat, and remove foam;

[0022] (4) Cook until the apple is transparent and overflows with a sweet fragrance, then add the remaining sugar t...

Embodiment 2

[0025] The green tea apple jam comprises the following components by weight percentage: 35% of apples, 25% of green tea powder, 20% of white sugar, 6% of edible salt, 0.8% of citric acid, 0.4% of sodium citrate and 0.8% of konjac gum.

[0026] The preparation method of Example 2 is the same as that of Example 1.

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PUM

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Abstract

The invention belongs to the field of food processing, relates to a jam, in particular to a green tea apple jam. The green tea apple jam comprises the following components in percentage by weight: 15-35 percent of apples, 15-25 percent of green tea powder, 10-20 percent of white granulated sugar, 4-6 percent of edible salt, 0.5-0.8 percent of citric acid, 0.2-0.4 percent of sodium citrate and 0.6-0.8 percent of konjac glucomannan; the processed green tea apple jam is unique in taste, has very a high nutritional value, and has the efficacities of eliminating fatigue, promoting metabolism, strengthening thinking and memory ability, improving brain and nourishing blood, tranquilizing mind and promoting sleeping, inhibiting tumor, preventing arteriosclerosis, high blood pressure and cerebral thrombosis.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jam, in particular to a green tea apple jam. Background technique [0002] Tea is a traditional drink in my country. Ordinary green tea has the functions of quenching thirst, refreshing the mind, and helping digestion. It has a good health care effect on cardiovascular softening. Tea is rich in nutrients, such as theophylline, theophylline, phenols, caffeine, brass, aromatic compounds, protein and other vitamins, as well as trace elements such as calcium, phosphorus, iodine, molybdenum, fluorine, zinc and copper. It has the effects of eliminating fatigue, promoting metabolism, enhancing thinking and memory, inhibiting tumors, preventing arteriosclerosis, high blood pressure, and cerebral thrombosis. [0003] Apples contain more potassium, which can combine with excess sodium in the human body to excrete it from the body. When the human body consumes too much sodium and salt, eati...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/30A23L33/10
CPCA23L33/10A23L21/12A23V2002/00
Inventor 陈宁
Owner ANHUI TIANSI FOOD
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