Blueberry fruity sauce and preparation method thereof
A technology for jam and blueberry, applied in food ingredients as taste improver, food science, food preservation, etc., can solve problems such as darkening of jam, hard taste, and lumps, etc., to achieve a good visual sense of appearance , sweet and sour taste, long shelf life effect
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[0044] The second aspect of the present invention provides a kind of preparation method of blueberry jam, the steps include:
[0045] (1) After dry mixing the compound thickener and white granulated sugar 1:(4-6), add it into hot water at 95°C, and keep stirring for 20 minutes;
[0046] (2) Then add concentrated apple juice, blueberry meat, remaining white sugar, and compound pigments to the solution in the previous step in sequence, keep warm at 90-95°C and stir until the pigments are completely dispersed;
[0047] (3) Then measure the pH value of the solution, add an acidity regulator to adjust the pH value to 3.80-3.90, keep warm at 90-95°C and stir at a speed of 450r / min until uniform;
[0048](4) Finally, raise the temperature to above 95°C, stir at a speed of 450r / min for 20-40min, measure the content of soluble solids, and finally hot-fill at 95°C, and boil in 95°C hot water for 10-20min.
[0049] As a preferred technical solution, the soluble solid content is 35.0-38....
Embodiment 1
[0052] Embodiment 1 provides a kind of blueberry jam, by weight percentage, comprises white granulated sugar 30%, apple juice 10%, blueberry pulp 4%, compound thickener 2%, acidity regulator 0.18%, coloring agent 0.03% %, water balance.
[0053] The compound thickener is a mixture of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium caseinate and 4-aminobutyric acid, and the hydroxypropyl distarch phosphate, acetylated distarch phosphate The mass ratio of starch phosphate, sodium caseinate and 4-aminobutyric acid is 2:2:1:1.
[0054] The acidity regulator is a citric acid solution with a mass fraction of 10%.
[0055] The coloring agent is obtained by compounding gardenia blue pigment and beet red pigment according to the mass ratio of 4:1.
[0056] The preparation method of described blueberry jam comprises:
[0057] (1) After dry mixing the compound thickener and white sugar at 1:5, add it to hot water at 95°C, and keep stirring for 20 minutes;
[0...
Embodiment 2
[0062] Embodiment 2 provides a kind of blueberry jam, by weight percentage, comprises white granulated sugar 25%, apple juice 15%, blueberry pulp 3%, compound thickener 1%, acidity regulator 0.16%, coloring agent 0.03% %, water balance.
[0063] The compound thickener is a mixture of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium caseinate and 4-aminobutyric acid, and the hydroxypropyl distarch phosphate, acetylated distarch phosphate The mass ratio of starch phosphate, sodium caseinate and 4-aminobutyric acid is 3:3:1:1.
[0064] The acidity regulator is a citric acid solution with a mass fraction of 10%.
[0065] The coloring agent is obtained by compounding gardenia blue pigment and beet red pigment according to the mass ratio of 4:1.
[0066] The preparation method of described blueberry jam is with embodiment 1.
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