513 results about "JAMS" patented technology

The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.

The invention discloses a low-sugar flavorful jam and a preparation method thereof which belong to the field of functional food. The jam is prepared with the following materials in percentage by weight: 5 to 35 percent of isomaltooligosaccharide, 1 to 20 percent of polydextrose, 0.01 to 0.5 percent of xanthan gum, 0.5 to 2 percent of pectin, 0 to 2 percent of dextrose, 0.05 to 0.15 percent of vitamin C, 0 to 0.15 percent of stevioside, 0.5 to 1.5 percent of other auxiliary materials and the balance of water. The jam is suitable for peoples in various classes and ages, particularly the group of people wanting to control weight and diabetics, the jam does not contain medicines, the materials can be easily obtained, the jam cannot be limited by regions and seasons, the equipment and the process are simple, and the cost is low.

The invention discloses a passion fruit jam and a preparation method thereof. The preparation method comprises the following steps: selecting and cleaning passion fruit; freezing; scalding; carrying out cold leaching to remove outer skin; soaking to keep freshness; separating and collecting; circularly pulping; and seasoning. Through physical methods of freezing, scalding and cold leaching, the outer skin which is relatively hard in surface texture and coarse and dry in taste is efficiently removed from the fresh passion fruit; the jam which is free of a preservative or other pigment additives, pleasant in sweetness and sourness and abundant in nutrient is prepared from middle skin, inner skin, pulp and juice of the passion fruit; the production method is simple; the production cost is relatively low; and the passion fruit jam is economical, environment-friendly and suitable for large-scale industrial production.

The invention provides a mulberry jam used for frozen drinks, the frozen drinks containing jam and a preparation method thereof. The preparation method of the mulberry jam used for frozen drinks comprises the following steps: granulating the mulberry fruits into half grain, 1/3 grain, 2/3 grain, 2/5 grain and/or 3/5 grain, preferably half grain or 1/3 grain; immersing the granulated mulberry fruit in a blueberry slurry, adding sugar and a thickening agent, and processing for 35-45 minutes under enclosed condition at 45-55 DEG C to obtain the mulberry jam used for frozen drinks. The mulberry jam is used for frozen drinks, and the mulberry in the obtained product can keep good local flavor and mouthfeel.

The invention discloses mango and passion fruit jam and a preparation method thereof. The jam comprises raw materials as follows: 10 parts of mango pulp by weight, 1-100 parts of peeled passion fruits by weight, 4-110 parts of a sweetening agent by weight and 0.5-10 parts of an acidulant by weight. The preparation method of the jam comprises steps as follows: (1) mangoes are selected, peeled and subjected to color protection for use; (2) passion fruits are selected, washed, frozen, unfrozen, peeled and soaked for preservation; (3) the mangoes are pulped or diced, the passion fruits are pulped and homogenized for use, mango pulp or dices are added to passion fruit pulp, and boiling concentration, seasoning, sterile canning, degassing and cold storage are performed. Peels of the passion fruits are effectively removed with a simple physical method of freezing and thawing. The jam which contains no additive and is sour, sweet, delicious and rich in nutrition is prepared from the mango pulp or dices as well as remaining peels, pulp and juice of the passion fruits; the production method is simple, economical, environment-friendly, suitable for mass industrial production and lower in production cost.

The invention discloses a pitaya pancake and a making method thereof. The method includes the following steps that firstly, pitaya jam is prepared; secondly, raw materials are prepared, wherein the pitaya jam obtained in the first step, cornstarch, flour, eggs, white granulated sugar and purified water are prepared; thirdly, the materials are mixed, wherein the cornstarch, flour, eggs, white granulated sugar and purified water are mixed to prepare dough, then the pitaya jam obtained in the first step is added and evenly stirred, and pancake paste is obtained; fourthly, the pancake paste is poured into a hopper of a pancake making machine, then the pitaya pancake is processed through a conventional operation method, and a finished product is obtained through cutting and packaging. The obtained product is bright in color, is red or dark red, and is fragrant, strong in pitaya smell, uniform in thickness, soft but not sticky, and slightly ductile.

The embodiment of the invention discloses flavored soybean milk powder which comprises the following components in percent by weight: 30-60 percent of soybeans, 1-15 percent of whole milk powder, 20-50 percent of malt syrup, 10-40 percent of white granulated sugar, 1-10 percent of a fruity material, 1-5 percent of soybean oil, 0.5-3 percent of soyabean lecithin, 0.1-0.5 percent of sodium tripolyphosphate and 0.1-0.5 percent of sodium hexametaphosphate. The embodiment of the invention further discloses a method for preparing the flavored soybean milk powder by adopting a wet method. By adopting the method, the problem of schlammbildung caused by reduction of a soybean milk PH value when a fruity material is added is avoided so that the flavored soybean milk powder is relatively stable; by adding fruit juice or jam, the prepared flavored soybean milk powder is rich in vitamins, accords with the demands of a consumer on the flavor and the nutrient of the flavored soybean milk powder, and is low in equipment input, high in benefit, and easy to popularize.

A carrot probiotic fermented drink is characterized by taking carrot juice as a culture medium, fermenting and culturing such probiotics as bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus under certain temperature and time, then inactivating the fermented probiotic liquid and adding appropriate amount of white sugar to produce the drink. The residues produced in the process of producing the carrot probiotic fermented drink can be used for producing carrot jams. The invention greatly expands the application range of the culture medium materials of the probiotics such as bifidobacterium, provides a novel probiotic inactivated fermented drink for the consumers, enjoys rich raw material sources, low cost, stable production process, small investment on production equipment, simple operation and easy popularization and, has good market application prospect.

The invention discloses a processing method of crabapple jam. Crabapples are taken as main raw materials. The processing method comprises the following steps: crabapple selecting, cleaning, pulping, enzyme treatment, batching, homogenizing, concentrating, canning, sterilizing, storing and the like. The processed crabapple jam is subjected to enzyme treatment through compound enzyme, so that more nutrient substances can be decomposed from the crabapples, the utilization rate and the nutrition value of the crabapple are increased, through repeated homogenizing treatment, rough taste in the jam is eliminated, the quality of the finished crabapple jam is improved, and then the jam is delicious and palatable, is fine and smooth, and is moderate in viscosity. The crabapple jam has effects of relieving cough and asthma, expelling summer-heat and removing blood stasis, and quenching thirst and relieving restlessness and the like.

The invention discloses an automatic canning device for canned food, which includes a machine body. The weighing device includes a rotation shaft that is rotatably installed on the front and rear side walls of the transportation cavity. A large gear is fixed on the rotation shaft. The rear side wall of the transport chamber is provided with a long plate chute. The bottom side of the long plate chute is provided with a hydraulic pipeline. The power motor is turned on, thereby driving the large gear, pinion, and symmetrical pulley to rotate. The device can add jam to the glass jar through a mechanical structure. Compared to manually adding jam, the content of jam added by the device can be kept consistent, so that the product Standardization can be guaranteed, and the device can automatically seal glass bottles and then tighten them.

The invention discloses red jujube jam. The red jujube jam comprises the following components: carrot, red jujube, white granulated sugar, a coagulator and citric acid. The components of the red jujube jam are natural and easy to get, so that the taste is unique and the eating range is wide; and the preparation method is simple and easy to operate.

The invention relates to a method for preparing moon cakes from wheat flour, linseed oil, sugar and the like. The method is characterized by comprising the following steps: uniformly mixing the flour with water and making dough; rolling out the dough in a baking plate; baking the rolled dough in an oven at the temperature of 180-200 DEG C for 30 minutes; after baking, grinding the baked dough by a flour mill into powder; adding water into the powder and stirring until the powder is wet; standing for 20 minutes; adding the sugar, rose, raisin, sesame, glace date, preserved fruit, peanut kernels, honey, jam and Chinese spirit and stirring uniformly to prepare the stuffing for use; uniformly mixing flour, the linseed oil and water, making dough and preparing cake wrappers; wrapping the stuffing with the wrappers at a ratio of 1:1; slightly pressing the wrapped products in a mould; after the cakes are formed by pressing, taking the cakes out of the mould and baking in the oven at the temperature of 180-200 DEG C for 25 minutes; and fetching the baked cakes and naturally cooling to obtain the moon cakes.