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Flavor jam and producing method thereof

A technology of jam and flavor, which is applied in the field of flavor jam and its production, can solve the problems of single ingredients and incomplete nutrition, and achieve the effects of rich nutrition, prevention of rickets, and enhancement of human immunity

Inactive Publication Date: 2015-02-04
HEFEI YUEJIE ECOLOGICAL AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the jams on the market have single ingredients and incomplete nutrition. Since babies do not have the ability to swallow fruits, fresh fruits are made into jams, which are easy to digest and absorb, rich in nutrition, convenient to eat, and increase economic value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Flavored jam, consisting of the following raw material formula (kg): 21 kiwis, 7 apples, 12 cherry tomatoes, 9 dried pears, 14 low-fat milk powder, 7.5 chicken bone powder, 4 barley rice flour, 3.5 star anise, and 3 Angelica dahurica , Gynostemma 3, Licorice 6, Hovenia dulcis 1.5, Pueraria 5.5, Bupleurum 3, Bamboo Leaf 7.5, Echinacea Extract 0.5, White Sugar 32, Grape Syrup 6, Xanthan Gum 9, Palm Oil 4.5 and water as appropriate.

[0018] The preparation method of flavor jam comprises the following steps:

[0019] (1) Weigh dried kiwi fruit, apple, cherry tomato and pear; soak in light salt water for 10 minutes, then soak in 0.4% sodium citrate aqueous solution for 1-2 hours, take out and add appropriate amount of pure water to squeeze Juice, filter to take the filtrate, concentrate to 220ml, then add low-fat milk powder, chicken bone powder and highland barley rice flour; stir and mix well, set aside;

[0020] (2) Weigh star anise, angelica dahurica, Gynost...

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PUM

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Abstract

The invention discloses a flavor jam and a producing method thereof, wherein the flavor jam is composed of the following raw materials: 20-22 of actinidia chinensis, 6-8 of apple, 10-15 of cherry tomato, 8-10 of dried snow pear, 13-15 of a low-fat milk powder, 7-8 of chicken bone meal, 3-5 of highland barley flour, 3-4 of star anise, 2-4 of angelica dahurica, 2-4 of gynostemma pentaphylla, 5-7 of liquorice, 1-2 of semen hoveniae, 5-6 of radix puerariae, 2-4 of radix bupleuri, 7-8 of herba lophatheri, 0.4-0.5 of an echinacea purpurea extract, 30-35 of white granulated sugar, 5-7 of high fructose syrup, 8-10 of xanthan gum, 4-5 of palm oil, and a proper amount of water. The fresh actinidia chinensis, apple and cherry tomato are processed into the jam, and the nutrition is extremely rich; infants and young children can be supplemented with calcium and phosphorus through eating the apple, rickets is prevented, and an assisting curative effect is provided for iron deficiency anemia; and various Chinese herbal medicines are also added in the formula, so that the jam has the efficacies of nourishing yin, moistening lung, tonifying spleen, invigorating qi, enhancing human body immunity and the like.

Description

[0001] technical field [0002] The invention belongs to the field of deep processing of agricultural products, in particular to a flavor jam and a preparation method thereof. [0003] Background technique [0004] Jam has become an indispensable condiment on people's tables. It is often used as one of the complementary foods on the Western breakfast table. It is rich in nutrition and can meet people's daily fruit needs. The jam ingredient on the market is single at present, and nutrition is not comprehensive, because the baby does not have the ability of swallowing fruit, fresh fruit is made into jam, also easy to digest and absorb, nutritious, convenient to eat, increases economic value. [0005] Contents of the invention [0006] The object of the present invention is to provide a flavored jam and a preparation method thereof. [0007] The present invention adopts following technical scheme: [0008] Flavored jam is composed of the following raw material formula: 20...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L33/40A23L21/15A23L33/10A23V2002/00
Inventor 不公告发明人
Owner HEFEI YUEJIE ECOLOGICAL AGRI TECH
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