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Blueberry pomace baking-resistant jam and preparation method thereof

The technology of blueberry residue and roasted jam is applied in the field of deep food processing, which can solve the problems of unfriendly ecological environment protection, inconvenient transportation and storage, high breathing intensity, etc., so as to avoid waste and economic loss, improve stability, and improve nutrition. ingredients and effects

Active Publication Date: 2022-07-29
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Blueberries are rich in nutrients and active ingredients, which can be used for anti-aging, eye protection, and health care. Due to their physiological characteristics such as high respiratory intensity after harvest, it is not convenient for transportation and storage. They are processed into blueberry juice, blueberry wine, and blueberry jam in large quantities. , but produced a large number of by-products—blueberry pomace, which not only caused waste of resources and economic losses, but also benefited the protection of the ecological environment

Method used

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  • Blueberry pomace baking-resistant jam and preparation method thereof
  • Blueberry pomace baking-resistant jam and preparation method thereof
  • Blueberry pomace baking-resistant jam and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0045] A baking-resistant jam of blueberry residue, comprising 2.4, 3, 3.6, 4.2 and 4.8 parts by weight of low acyl gellan gum LA, sodium alginate SA and acetylated distarch phosphate ADSP in a dosage ratio of 1:2:6 , 3 parts blueberry pomace powder, 20 parts sucrose, 1.1 parts anhydrous citric acid, 0.04 parts calcium chloride and 100 parts water.

[0046] A preparation method of blueberry slag baking-resistant jam, used for the above-mentioned blueberry dregs baking-resistant jam, comprising the following steps:

[0047] Step 1, prepare the raw materials in the above formula;

[0048] Step 2: Dissolve the thickener in 100 parts of water, add 0.04 parts of food-grade calcium chloride to the water and stir until dissolved to obtain a gel solution, and add food-grade anhydrous citric acid to the gel solution to adjust the pH, up to pH 5;

[0049] Step 3, then add the blueberry residue powder sieved by an 80-mesh sieve into the gel solution prepared in the step 2, and subject ...

Embodiment 2

[0053] The difference between this example and Example 1 is only that: a blueberry pomace-resisting baking jam, including 3 parts by weight of low acyl gellan gum LA, sodium alginate SA and acetylated dimethacrylate in a dosage ratio of 1:2:6 Starch Phosphate ADSP, 1.8, 2.4, 3, 3.6 and 4.2 parts blueberry pomace powder, 20 parts sucrose, 1.1 parts anhydrous citric acid, 0.04 parts calcium chloride and 100 parts water.

Embodiment 3

[0055]The difference between this example and Example 1 is only that: a blueberry pomace-resisting baking jam, including 3 parts by weight of low acyl gellan gum LA, sodium alginate SA and acetylated dimethacrylate in a dosage ratio of 1:2:6 Starch Phosphate ADSP, 3 parts blueberry pomace powder and 20, 23, 26, 29 and 32 parts sucrose, 1.1 parts anhydrous citric acid, 0.04 parts calcium chloride and 100 parts water.

[0056] Wherein, the used anhydrous citric acid and calcium chloride are both food grade.

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Abstract

The invention discloses blueberry pomace baking-resistant jam and a preparation method thereof. The blueberry pomace baking-resistant jam comprises the following components in parts by weight: 2.4-4.8 parts of a thickening agent, 1.8-4.2 parts of blueberry pomace powder, 20-32 parts of cane sugar, 1.1 parts of anhydrous citric acid, 0.04 part of calcium chloride and 100 parts of water. The low-acyl gellan gum, the sodium alginate and the acetylated distarch phosphate are added as thickening agents, the low-acyl gellan gum and the sodium alginate belong to thermal irreversible gels, and the low-acyl gellan gum, the sodium alginate and the acetylated distarch phosphate are compounded for use, so that the prepared jam has relatively good baking resistance and still has relatively good stability under a high-temperature baking condition; the blueberry pomace powder is adopted as a raw material, so that the production and processing cost can be effectively reduced, the blueberry pomace is adopted as a blueberry processing byproduct, the content of functional substances such as anthocyanin, phenolic substances and dietary fibers of the blueberry pomace is even higher than that of blueberries, and the blueberry pomace powder can be used for processing the blueberries. The nutritional ingredients of the prepared jam and the economic added value of blueberry processing byproducts are improved.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to a baking-resistant jam of blueberry residue and a preparation method thereof. Background technique [0002] In recent years, with the popularization of non-staple foods such as bread and cakes and the rapid growth of the snack food market, the market space for raw materials of baked goods has become wider and wider. As the main auxiliary material of baked goods, jam is also used in the catering industry and households. gradually rise. Then the jam is required to have good baking resistance. By adding thermal irreversible gel, the baking resistance of the jam is improved, and a baking-resistant jam is made. After baking at a high temperature (150 ~ 250 ℃), the jam is not easy to peel and wrinkle. No collapse, no flow, no drying, good shape retention, luster, etc., is a major direction for the development of jams in the future. [0003] Blueberries are rich in nutrie...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L29/269A23L29/256A23L29/219A23L29/30A23L29/00
CPCA23L21/12A23L29/272A23L29/256A23L29/219A23L29/30A23L29/03A23L29/015A23V2002/00A23V2200/242A23V2250/5054A23V2250/628A23V2250/032A23V2250/1578A23V2250/1582Y02A40/90
Inventor 李雪玲蒋依婷梁进孙玥
Owner ANHUI AGRICULTURAL UNIVERSITY
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