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Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and preparation method thereof

A technology for compounding jam and grapes, which is applied to the functions of food ingredients, food science, and applications, and can solve problems such as too sweet and greasy taste, unfavorable human health, unreported jams, etc.

Pending Publication Date: 2021-08-17
GANSU AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a raw material for wine making in Europe and the United States, snake dragon ball has been very mature, but the research on making jam with snake dragon ball has not been reported yet
[0004] In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar and citric acid content, resulting in an overly sweet and greasy taste, which is not conducive to human health

Method used

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  • Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and preparation method thereof
  • Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and preparation method thereof
  • Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of compound jam of less hairy variable leaf grape and snake dragon pearl, it comprises the following steps:

[0035] S11. The jam is prepared from the following formula: by weight, 150g less-haired variable-leaf grapes, 250g snake dragon pearl, 2g citric acid, 128g white sugar, 12g xanthan gum and 80g water; prepare various raw materials accordingly ;

[0036] S12. Remove the seeds of the less-haired variable-leaf grape and the snake dragon pearl respectively, then place the skin of the less-haired variable-leaf grape and the skin of the snake dragon pearl in the first grinder to grind the skin grinding liquid, and remove the pulp of the less-haired variable-leaf grape and the pulp of snake dragon pearl is placed in the second grinder and ground to obtain pulp grinding liquid;

[0037] S13. Put the skin grinding liquid and the pulp grinding liquid ground in step S12 into a beaker and mix them, and rinse with water, then pour the rinsed wate...

Embodiment 2

[0040] A kind of preparation method of compound jam of less hairy variable leaf grape and snake dragon pearl, it comprises the following steps:

[0041] S21, the jam is prepared from the following formula: by weight, 200g less-haired variable-leaf grapes, 200g snake dragon pearl, 3.6g citric acid, 112g sucrose, 15.2g thickener (hydroxypropyl distarch phosphate and yellow Raw glue compound) and 100g water; prepare various raw materials accordingly;

[0042] S22. Remove the seeds of the less-haired variable-leaf grape and the snake dragon pearl respectively, then place the skin of the less-haired variable-leaf grape and the skin of the snake dragon pearl in the first grinder to grind the skin grinding liquid, and grind the pulp of the less-haired variable-leaf grape and the pulp of snake dragon pearl is placed in the second grinder and ground to obtain pulp grinding liquid;

[0043] S23. Put the skin grinding liquid and pulp grinding liquid ground in step S22 into a beaker to mix...

Embodiment 3

[0046] A kind of preparation method of compound jam of less hairy variable leaf grape and snake dragon pearl, it comprises the following steps:

[0047] S31. The jam is prepared from the following formula: by weight, 250g less-haired variable-leaf grapes, 150g snake dragon pearl, 4g citric acid, 108g sucrose, 18g sodium carboxymethylcellulose and 120g water; prepare various Composition raw materials;

[0048] S32, remove the seeds of the less-haired variable-leaf grape and the snake dragon pearl respectively, then place the skin of the less-haired variable-leaf grape and the skin of the snake dragon pearl in the first grinder to grind the skin grinding liquid, and grind the pulp of the less-haired variable-leaf grape and the pulp of snake dragon pearl is placed in the second grinder and ground to obtain pulp grinding liquid;

[0049] S33. Put the skin grinding liquid and the pulp grinding liquid ground in step S32 into a beaker to mix, and rinse with water, then pour the rins...

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Abstract

The invention discloses Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam and a preparation method thereof. The Vitis piasezkii var. pagnucii and Cabernet Gernischt compound jam is prepared from the following components in parts by weight: 150 to 250 parts of Vitis piasezkii var. pagnucii, 150 to 250 parts of Cabernet Gernischt, 1.5 to 5 parts of citric acid, 80 to 160 parts of sugar, 9 to 25 parts of a thickening agent and a proper amount of water. According to the invention, the Vitis piasezkii var. pagnucii and Cabernet Gernischt are used as raw materials for preparing the compound jam, special grape germplasm resources in northwest are fully utilized, and a novel jam product is developed, namely the compound jam which is rich in nutrition, free of any essence and pigment, low in sugar and acid addition amount and also has the flavor of the Cabernet Gernischt. The inventor accidentally finds that the defect that the taste of the Vitis piasezkii var. pagnucii is not sweet is overcome after the Cabernet Gernischt and the Vitis piasezkii var. pagnucii are compounded, the utilization space of the Vitis piasezkii var. pagnucii is greatly expanded, the dosage of cane sugar and citric acid in the compounded jam is reduced, and the compounded jam is fragrant and sweet in taste and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a compound jam of less-haired variable-leaf grapes and snake dragon pearl and a preparation method thereof. Background technique [0002] The less-haired and variable-leaf grape is a unique grape variety in China, and it is mostly produced on hillsides, valleys, forests or bushes above 2,000 meters above sea level. It is more common in high-altitude areas such as Gansu, Ningxia, and Shaanxi. The special geographical environment in which the grapes grow is endowed with special qualities: strong cold resistance, small fruit, thick skin, firm fruit branches, low sugar content, high flavonoid content, and more tannins , Contains less raw juice. Less hairy grapes are rich in protein, minerals, vitamins and carbohydrates. It has medicinal value such as dispelling wind and dampness when taken orally, relieving heat and diuresis, reducing swelling a...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/10A23L5/41A23L5/43A23L33/00
CPCA23L21/12A23L21/10A23L5/41A23L5/43A23L33/00A23V2002/00A23V2200/044A23V2200/048A23V2250/032
Inventor 米兰韩舜愈王婧冯丽丹蒋玉梅李霁昕
Owner GANSU AGRI UNIV
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