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Pitaya jujube compound jam and preparation method thereof

A technology of pitaya peel and pitaya, which is applied in the field of pitaya red date compound jam and preparation thereof, and can solve the problems of excessively sweet taste, unfavorable health and high sugar content

Inactive Publication Date: 2019-08-30
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the most common jam at home and abroad is a single jam with high sugar content. The taste is too sweet, the taste is single, and the sugar content is too high. These are not good for health and make consumers less willing to buy.

Method used

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  • Pitaya jujube compound jam and preparation method thereof
  • Pitaya jujube compound jam and preparation method thereof
  • Pitaya jujube compound jam and preparation method thereof

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Embodiment Construction

[0033] The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

[0034] The present invention adopts fresh pitaya and jujube as raw materials, supplemented with degeria trichome extract, stevioside, lemon pulp and a small amount of pitaya peel to make composite health-care jam, through single factor and orthogonal optimization experiments and sensory evaluation, Thereby determine the optimal formula of dragon fruit and red date compound jam, and provide a theoretical basis for enriching the types of jam in the market.

[0035] The present invention provides the compound jam of pitaya and red dates in the following specific examples: 0-16 g of pitaya peel, 5-25 g of deervine extract, 0-1 g of stevioside, and 0-8 g of lemon pulp are added to each 100 g of mixed pulp ; The mixed fruit pulp is composed of pitaya pulp and jujube pulp by (3~7): (3~7) mass...

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Abstract

The invention discloses a pitaya jujube compound jam and a preparation method thereof. Every 100g of mix pulp contains 0-16g of pitaya peel, 5-25g of derris eriocarpa extract, 0-1g of stevioside and 0-8g of lemon pulp. The mixed pulp is made up of pitaya pulp and jujube pulp in mass ratio of (3-7): (3-7). The preparation method comprises the following steps: S1: raw materials selection; S2: cleaning; S3: preparing pitaya pulp; S4: preparing jujube pulp; S5: processing ingredients; S6: mixing and concentrating; S7: filling and sterilization; S8: cooling and packaging and obtaining jam with bestquality by a single factor test under an orthogonal L9 (43) optimization test condition. The test results show that the pitaya jujube compound jam has the optimal mouthfeel and taste in case of 5: 5of mass ratio between the pitaya pulp and the jujube pulp (in 100g of mixed pulp), 12g of added pitaya peel, 15g + 0.5g of ratio between the derris eriocarpa extract and the stevioside and 6g of addedlemon.

Description

technical field [0001] The invention belongs to the technical field of jam production, and in particular relates to a compound jam of dragon fruit and red dates and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. There are many kinds of jams, mainly divided into single jams, compound jams and low-sugar health jams. At present, the most common jam at home and abroad is a single jam with high sugar content. The taste is too sweet, the taste is single, and the sugar content is too high. These are not good for health and make consumers less willing to buy. With people's pursuit of taste, health and nutritional value, compound jams and health-care low-sugar jams have gradually come into people's sight. Composite jam uses two or more raw materials. After repeated experiments on the ratio of raw materials, it is made into jam....

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/00A23L27/30A23L3/3472
CPCA23L21/12A23L33/00A23L27/30A23L3/3472A23V2002/00A23V2200/30A23V2200/324A23V2200/3262A23V2200/302A23V2200/326A23V2200/328A23V2200/32A23V2200/318A23V2250/21A23V2250/262
Inventor 陶志杰张斌王改玲
Owner BENGBU COLLEGE
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