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Pineapple jam for replenishing qi and enriching blood

A technology of pineapple jam, nourishing qi and nourishing blood, which is applied in the direction of climate change adaptation, food ingredients as taste improvers, and the function of food ingredients, etc. It can solve the problem of single jam variety

Inactive Publication Date: 2016-08-03
HEFEI DUXIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the jam kind on the market is relatively single at present, basically is based on apple, tomato, because this single-taste jam of long-term diet, is difficult to improve people's diet interest, broad people's masses eagerly hope to have more tastes and More Varieties of Jams Available to Meet Dietary Needs

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] A pineapple jam for replenishing qi and nourishing blood is made from the following raw materials in parts by weight: pineapple 90, modified starch 7, water chestnut 20, pear flower 1, pear leaf 2, persimmon 13, carrot 40, orange peel 13, rose petal 11, gorgon fruit 10 , white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and appropriate amount of water.

[0016] According to the pineapple jam described in claim 1, the specific steps of the preparation method are as follows:

[0017] (1) Wash the orange peel, remove the orange core, cut into filaments, soak in water at 90°C for 5 minutes, then put white sugar in an appropriate amount of water and heat it to completely melt, then remove the orange shreds and mix with the above sugar water , lactic acid bacteria mixed evenly, sealed and fermented at 37°C for 36 hours to obtain fermented orange peel;

[0018] (2) Cut the carrots into fine cubes, mix them evenly with an appropriate amount of...

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Abstract

The invention discloses a pineapple jam for replenishing qi and enriching blood. The pineapple jam is prepared from the following raw materials in part by weight: 90-100 parts of pineapples, 7-11 parts of modified starch, 20-23 parts of chufa, 1-2 parts of pear flowers, 2-3 parts of pear leaves, 13-17 parts of dried persimmons, 40-50 parts of carrots, 13-17 parts of orange peels, 11-14 parts of rose petals, 10-12 parts of gorgon fruit and a proper amount of white granulated sugar, sodium alginate tech grade, citric acid, starch, vitamin C, lactic acid bacteria and water. The pineapple jam contains rich microelements and vitamins, has the effects of clearing heat and quenching thirst, helping digestion and stopping diarrhea, reinforcing the spleen and the stomach, consolidating vitality, replenishing qi and blood, helping digestion, clearing damp and keeping beautiful and slim, is beneficial to the promotion of human body health and can increase the healthcare value of jam.

Description

technical field [0001] The invention relates to the technical field of food, in particular to pineapple jam for nourishing qi and nourishing blood. Background technique [0002] At present, my country's fruit planting area continues to expand, and fruit production has also increased year after year. However, the price of fruit has dropped again and again, and even the price of specialty fruits represented by the Pearl River Delta has dropped to the lowest level in history. Every fruit season, a large amount of fruit also rots and deteriorates due to too little time for processing, which brings huge economic losses to producers. It can be seen that it is imperative to develop fruit deep processing, and the development of jam is one of the only ways. Jam is made of fresh fruit as the main ingredient, which is deeply processed by high-tech formulas such as peeling, pitting, color protection, sterilization, and flavor preservation, so that the jam maintains the unique natural f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00A23L29/256A23L29/00A23L33/15
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/32A23V2200/332A23V2250/708A23V2250/5026Y02A40/90
Inventor 彭玉华
Owner HEFEI DUXIANG FOODS CO LTD
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