Preparation method of blueberry jam

A technology of blueberry jam and blueberry, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of traditional manufacturing methods, single taste of blueberry jam, and difficulty in preservation, so as to achieve the benefits of absorption, rich taste, and promotion of digestion. Effect

Inactive Publication Date: 2017-02-01
浙江奇异鸟生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, due to the strong seasonality of blueberry ripening and acquisition, and it is difficult to preserve, blueberries are made into blueberry jam, but the existing blueberry jam is made in a traditional way, and the taste of blueberry jam is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] A kind of blueberry jam preparation method provided by the invention comprises the following steps:

[0031] (1) Take the blueberries, remove the stalks of the blueberries and clean them, and then crush the blueberries into blueberry pulp. The blueberry pulp is first crushed by a pulverizer, and then extruded through an extruder;

[0032] (2) get jujubes and make jujube slices;

[0033] (3) Preparation of ginger syrup: add 1g-3g ginger, 2g-4g sugar and 2g-4g honey to boil ginger syrup in every 100 milliliters of water;

[0034] (4) Add 3ml to 5ml of ginger syrup to every 50ml of blueberry pulp, cook at 80°C-90°C for 2min-3min, and then cook at 20-30°C for 7min-10min. Stir continuously to make a sauce; blueberries are cold in nature, eating too much will weaken the digestive motility of the gastrointestinal tract and the secretion of digestive juices, which will affect the digestion of the human body and reduce the ability to decompose food. Therefore, add an appropriat...

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PUM

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Abstract

The invention discloses a preparation method of blueberry jam, belongs to the field of food processing, and solves the technical problems that blueberry jam in the prior art is high in coldness and insufficient in taste. The preparation method of the blueberry jam disclosed by the invention comprises the following steps of (1) taking blueberries, and stirring the taken blueberries until the stirred blueberries are broken so as to obtain blueberry pulp; (2) taking red jujubes, and making the taken red jujubes into jujube slices; (3) preparing ginger syrup: adding 1-3g of ginger, 2-4g of sugar and 2-4g of honey to every 100 milliliters of water, and performing decoction so as to obtain the ginger syrup; (4) adding 3-5 milliliters of the ginger syrup into every 50 milliliters of the blueberry pulp, placing the blueberry pulp added with the ginger syrup under the condition of 80-90 DEG C for cooking for 2-3 minutes, then performing cooking under the condition of 20-30 DEG C for 7-10 minutes, and in the decoction process, performing continuous stirring so as to obtain a paste body; (5) cooling the paste body, cutting up the jujube slices into jujube slice particles, and uniformly mixing the paste body with the jujube slice particles according to the volume ratio of the paste body to the jujube slice particles being (5 to 1) to (8 to 1) so as to obtain the blueberry jam; and (6) canning the blueberry jam.

Description

[0001] 【Technical field】 [0002] The invention relates to a method for preparing blueberry jam. [0003] 【Background technique】 [0004] Blueberry, also known as bilberry, is a plant of the genus Vaccininm L. in the family Rhododendronaceae. It is native to North America and is the fastest-growing third-generation fruit tree variety integrating nutrition and health care in recent years. The fruit is rich in nutrients, moderately sweet and sour, delicate in texture, refreshing in aroma, unique in flavor, high in calories, low in fat, and good in taste. In addition to conventional sugar, acid, and Vc, the fruit is also rich in minerals, VE, VA, VB, SOD, arbutin, protein, anthocyanins and other ingredients that are rare in fruits, and is also rich in flavonoids. It is a highly nutritious health fruit. Because of its special health effects in preventing brain aging, enhancing heart function, improving eyesight, anti-cancer, softening blood vessels, and enhancing human immunity, ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 郭永鹏章振武向明
Owner 浙江奇异鸟生物科技有限公司
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