Fructus lycii jam and making method thereof

A technology of wolfberry jam and a production method, which is applied in the direction of food science, etc., can solve the problems of less types of processed products, lower product quality, and easy browning, etc., and achieve the effects of avoiding product quality decline, easy to carry, and convenient to store

Inactive Publication Date: 2016-08-17
SHIYUE SHANGHAI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, for a long time, Chinese wolfberry processed products are mainly dried wolfberry. The main methods of drying are natural drying and artificial hot air. The processing and utilization of wolfberry is still in its infancy, and there are few types of processed products.
In addition, after the wolfberry is dried, it is also prone to browning, moisture absorption, etc., and the product quality is easily affected and reduced.

Method used

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  • Fructus lycii jam and making method thereof

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Effect test

Embodiment 1

[0028] Embodiment 1 of the present invention provides a kind of Chinese wolfberry jam, mainly comprises following raw material: Chinese wolfberry slurry, white granulated sugar and agar, the mass ratio of Chinese wolfberry slurry, white granulated sugar, agar is 100:20:0.08, and Chinese wolfberry slurry is fresh Slurry after wolfberry beating.

[0029] Present embodiment also provides the preparation method of above-mentioned Chinese wolfberry jam, comprises the following steps:

[0030] a. breaking and beating fresh wolfberry to obtain wolfberry slurry;

[0031] b. According to the proportion, mix the wolfberry slurry, white granulated sugar and agar, concentrate at 80° C. until the soluble solid content is 30%, and obtain the wolfberry jam.

[0032] The shelf life of the wolfberry jam provided in this embodiment is 12 months, and its sugar content is 20%.

Embodiment 2

[0034] Embodiment 2 of the present invention provides a kind of Chinese wolfberry jam, mainly comprises following raw material: Chinese wolfberry slurry, white granulated sugar and pectin powder, the mass ratio of Chinese wolfberry slurry, white granulated sugar, pectin powder is 100:30:1.4, Chinese wolfberry The slurry is the slurry obtained by mixing and beating dry wolfberry and water according to the mass ratio of 1:6.

[0035] Present embodiment also provides the preparation method of above-mentioned Chinese wolfberry jam, comprises the following steps:

[0036] a. mixing dry wolfberry with water, and crushing dry wolfberry with a tissue masher to obtain wolfberry slurry;

[0037] b. According to the proportion, mix the wolfberry slurry, white sugar and pectin powder, concentrate at 90° C. until the soluble solid content is 50%, and obtain the wolfberry jam.

[0038] The shelf life of the wolfberry jam provided in this embodiment is 12 months, and its sugar content is 30...

Embodiment 3

[0040] Embodiment 3 of the present invention provides a kind of wolfberry jam, which mainly includes the following raw materials: wolfberry pulp, white granulated sugar, 5 mg / g citric acid solution, calcium chloride, low-methoxyl pectin and xanthan gum, wolfberry pulp The mass ratio of raw material, white granulated sugar, citric acid solution, calcium chloride, low methoxy pectin, xanthan gum is 100:20:0.6:0.024:0.9:0.1, and the wolfberry slurry is dry wolfberry and water according to the mass ratio 1:5 mixed pulp after beating.

[0041] Present embodiment also provides the preparation method of above-mentioned Chinese wolfberry jam, comprises the following steps:

[0042] a. Select fresh dry goji berries that are free from mildew and necrosis, and wash them twice in running water;

[0043] b. Put the washed dry wolfberry into boiling water and cook for 4 minutes, the ratio of raw materials and water is 1:5;

[0044] c. Immediately pour the cooked dried wolfberry and the co...

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Abstract

The invention provides fructus lycii jam and a making method thereof, and relates to the technical field of food. The fructus lycii jam is mainly made from fructus lycii pulp, white granulated sugar and food gum according to the mass ratio of 100:(20-30):(0.08-1.4), fructus lycii pulp is pulp obtained by smashing fresh fructus lycii or pulp obtained by mixing and smashing dry fructus lycii and water according to the mass ratio of 1:(4-6), and food gum is a mixture of pectin and xanthan gum according to the mass ratio of (0.9-1.3):(0.08-0.1). The fructus lycii jam is a new fructus lycii product, the simplex market situation of fructus lycii products is improved, the fructus lycii jam has high nutritional value, the product quality can not be easily influenced by external factors, and the fructus lycii jam is convenient to carry and store. The making method is simple in step, and industrial production can be easily achieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wolfberry jam and a preparation method thereof. Background technique [0002] Lycium barbarum is rich in protein, dietary fiber, vitamins and minerals, as well as polysaccharides, carotenoids and flavonoids of Lycium barbarum that have physiological effects. Especially the wolfberry polysaccharide in wolfberry can promote the body's immune function, improve the body's defense ability, and has the advantages of anti-tumor, anti-aging, lowering blood sugar and blood fat. Lycium barbarum is a good product with both medicine and food. [0003] However, for a long time, Chinese wolfberry processed products have been mainly dried wolfberry. The main methods of drying are natural drying and artificial hot air. The processing and utilization of wolfberry is still in its infancy, and there are few types of processed products. In addition, after drying, wolfberry is also prone to browning...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L29/30
Inventor 吴朝朝吕光磊
Owner SHIYUE SHANGHAI BIOTECH CO LTD
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