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Series of white fungus jam with health caring and preserving functions and preparation method thereof

Tremella jam, a series of technologies, applied in the direction of food science, etc., can solve the problems of single nutrition and high sugar content, achieve good effect, sweet and refreshing taste, and prevent browning

Inactive Publication Date: 2018-11-16
戴家庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although traditional jam is popular in the market due to its original fruit flavor, it has high sugar content and relatively simple nutrition.

Method used

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  • Series of white fungus jam with health caring and preserving functions and preparation method thereof
  • Series of white fungus jam with health caring and preserving functions and preparation method thereof
  • Series of white fungus jam with health caring and preserving functions and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] The process preparation step of white fungus jam is carried out according to the following steps:

[0054] Raw material formula: 60 kg of soaked fresh white fungus, 200 kg of apple, 5 kg of rock sugar, 100 kg of sucrose, 4 kg of honey, 2 kg of kudzu powder, 1 kg of sodium dihydrogen phosphate, 0.8 kg of citric acid, 1.5 kg of sodium D-isoascorbate, 0.02 kg of pectinase, 0.05 kg of cellulase, 0.04 kg of glucose oxidase, 5 kg of wolfberry, 10 kg of longan, 5 kg of red dates, 2 kg of lemon juice;

[0055] Step 1: Wash the fresh white fungus soaked for 1-2 hours with clean water, remove the ear shells, filter the surface water, weigh them, and cut them into 2-3 cm small pieces for later use. Put the cleaned fruits into a pelletizer and cut them into 0.2cm granular small pieces, weighed for later use, the kudzu root powder is ground to obtain the kudzu root powder, and the kudzu root slurry is made into the kudzu root slurry with the mass ratio of 5:5 with water;

[0056] S...

Embodiment 2

[0062] The process preparation step of white fungus jam is carried out according to the following steps:

[0063] Raw material formula: 20 kg of soaked fresh white fungus, (5 parts of apple, 3 parts of pineapple) 300 kg in total, 15 kg of rock sugar, 150 kg of sucrose, 7 kg of honey, 10 kg of kudzu root powder, 2 kg of sodium dihydrogen phosphate, 0.1 kg of citric acid , 2 kg of sodium D-erythorbate, 0.01 kg of pectinase, 0.1 kg of cellulase, 0.02 kg of glucose oxidase, 10 kg of wolfberry, 5 kg of longan, 10 kg of red dates, and 5 kg of lemon juice;

[0064] Step 1: Wash the fresh white fungus soaked for 1-2 hours with clean water, remove the ear shells, filter the surface water, weigh them, and cut them into 2-3 cm small pieces for later use. Put the cleaned fruits into a dicing machine and cut them into pieces About 0.2cm granular small pieces, weighed for later use, kudzu root powder is ground to obtain kudzu root powder, and water is mixed with a kudzu root slurry in a mas...

Embodiment 3

[0071] The process preparation step of white fungus jam is carried out according to the following steps:

[0072] Raw material formula: 30 kg of soaked fresh white fungus, 280 kg of strawberry, 10 kg of rock sugar, 110 kg of sucrose, 6 kg of honey, 8 kg of kudzu powder, 1.8 kg of sodium dihydrogen phosphate, 0.2 kg of citric acid, 1.8 kg of sodium D-isoascorbate, 0.012 kg of pectinase, 0.08 kg of cellulase, 0.025 kg of glucose oxidase, 6 kg of wolfberry, 8 kg of longan, 6 kg of red dates, 3 kg of lemon juice;

[0073] Step 1: Wash the fresh white fungus soaked for 1-2 hours with clean water, remove the ear shells, filter the surface water, weigh them, and cut them into 2-3 cm small pieces for later use. Put the cleaned fruits into a dicing machine and cut them into pieces About 0.2cm granular small pieces, weighed and set aside, the kudzu root part is ground to get the kudzu root powder, and the kudzu root slurry is made into the kudzu root slurry with the mass ratio of 5:5 with...

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Abstract

The present invention provides a series of white fungus jam with health caring and preserving functions and a preparation method thereof. The series of white fungus jam comprises the following raw materials: 20-60 parts of fresh white fungus, 200-300 parts of fruit products, 5-10 parts of Chinese wolfberry fruits, 5-10 parts of longan, 5-10 parts of red dates, 5-15 parts of crystal sugar, 4-7 parts of honey, 100-150 parts of sucrose, 1-2 parts of sodium dihydrogen phosphate, 0.1-0.8 part of citric acid, 1.5-2 parts of sodium D-isoascorbate, 0.01-0.02 part of pectinase, 0.05-0.1 part of cellulase, 0.02-0.04 part of glucose oxidase and 2-5 parts of lemon juice. The series of white fungus jam of the embodiment is prepared by combining the specific raw materials; additives, such as the citricacid, having functions of protecting color and stabilizing nutrients are added; the compound enzyme substances are added; the raw materials are combined to have synergism; and the series of white fungus jam achieves the health caring and preserving functions.

Description

technical field [0001] The invention relates to the field of tremella product processing, in particular to a series of tremella jams with health care functions and a preparation method thereof. Background technique [0002] At present, the traditional production of jam and its technology are basically centered on a single fruit, that is, one fruit and one jam. In terms of technology, technical means such as cooking, concentration, stirring and mixing are used to highlight and maintain the unique flavor of the fruit. At the same time, by adding carrageenan, agar, pectin and other thickeners to stabilize the formed jam gel, so that the jam has better spreadability. Although traditional jam is popular in the market due to its original ecological fruit flavor, it has high sugar content and relatively simple nutrition. [0003] With the improvement of people's living standards, people pay more and more attention to the pursuit of more nutritious, healthier and healthier quality...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/105
CPCA23L21/10A23L33/105
Inventor 戴家庆戴巍
Owner 戴家庆
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