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Blackberry can

A technology of canning and blackberries, which is applied in the field of canned blackberries, can solve the problems of difficult preservation and difficulty in eating blackberries, etc.

Inactive Publication Date: 2014-08-06
李柳强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Blackberry is a seasonal fruit, and it is extremely difficult to preserve, so it is very difficult to eat blackberry out of season. Blackberry is usually made into jam, and canned can extend its shelf life. At present, there are relatively few studies on canned mulberry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of canned blackberry, including solid and soup, the ingredients of the soup include: 20 parts of blackberry juice, 5 parts of Sophora japonica juice, 8 parts of honey, 1 part of table salt, 2 parts of citric acid, 8 parts of calcium lactate, 0.5 parts of sodium alginate share. The ratio of canned solids to soup is 5:4.

Embodiment 2

[0017] A kind of canned blackberry, including solid and soup, the ingredients of soup include: 15 parts of blackberry juice, 10 parts of Sophora japonica juice, 8 parts of honey, 2 parts of table salt, 4 parts of citric acid, 8 parts of calcium lactate, 0.8 parts of sodium alginate share. The ratio of canned solids to soup is 3:2, and mulberries are added to the canned blackberries, and the amount of mulberries added is 10% (by weight) of the canned food.

Embodiment 3

[0019] A kind of canned blackberry, comprising solid and soup, is characterized in that, the composition of soup comprises: 20 parts of blackberry juice, 10 parts of Sophora japonica juice, 8 parts of honey, 3 parts of table salt, 5 parts of citric acid, 8 parts of calcium lactate, Sodium alginate 1 part, the ratio of canned solids to soup is 5:4, and mulberries are added to canned blackberries, the amount of mulberries is 5% of the can (weight ratio), and mulberries are also added to canned soup Juice, the addition of mulberry juice is 5% (weight ratio) of can.

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PUM

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Abstract

The invention relates to a blackberry can which comprises solids and soup, wherein the soup comprises the following components in parts by weight: 15-20 parts of blackberry juice, 5-10 parts of sophora flower juice, 4-8 parts of honey, 1-3 parts of salt, 2-5 parts of citric acid, 5-8 parts of calcium lactate and 0.5-1 part of sodium alga acid. The juice of the can contains the blackberry juice and sophora flower juice, the sweetness of the blackberry can is improved, the addition amount of sugar is reduced, a ratio of the sophora flower juice to the blackberry juice is proper, and the taste is delicious.

Description

technical field [0001] The invention relates to a can, in particular to a can of blackberries. Background technique [0002] Produced in North America, blackberries are perennial vines or semi-erect shrubs, similar to grapes, which bear fruits in bunches and ears. Blackberry has many fruits, high nutritional content, and many uses. It can be eaten raw or made into beverages, jams, and dried fruits. It is called "the fruit of life" abroad. [0003] Blackberries are extremely rich in potassium, which can effectively control blood pressure. The rich vitamin A content can balance the oil secretion of the skin. It contains 10% of the body's daily requirement of magnesium, together with vitamin C, which can stop bleeding and accelerate wound healing. [0004] Blackberry is a seasonal fruit, and it is extremely difficult to preserve. Therefore, it is very difficult to eat blackberry out of season. Blackberry is usually made into jam, and canned can extend its shelf life. At pres...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 李柳强
Owner 李柳强
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