CN103815217A - Blueberry pulp jam - Google Patents
Blueberry pulp jam Download PDFInfo
- Publication number
- CN103815217A CN103815217A CN201310702033.6A CN201310702033A CN103815217A CN 103815217 A CN103815217 A CN 103815217A CN 201310702033 A CN201310702033 A CN 201310702033A CN 103815217 A CN103815217 A CN 103815217A
- Authority
- CN
- China
- Prior art keywords
- parts
- blueberries
- fresh
- maltitol
- blueberry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 30
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 30
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 30
- 244000077233 Vaccinium uliginosum Species 0.000 title description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 28
- 235000010449 maltitol Nutrition 0.000 claims abstract description 12
- 239000000845 maltitol Substances 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 10
- 229940035436 maltitol Drugs 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides blueberry pulp jam and a preparation method thereof. The blueberry pulp jam is prepared from the following raw materials in parts by weight: 60 to 80 parts of fresh blueberry and 15 to 20 parts of maltitol. The product is rich in nutrition and does not contain additives, and the preparation process is simple.
Description
Technical field
The present invention relates to a kind of blueberries flesh fruit sauce, it belongs to food category.
Background technology
Blueberry contains abundant nutritional labeling, belong to the nutrition and health care fruit of homoamino acid, high zinc, high calcium, high ferro, high-copper, homovitamin, contain a large amount of polyphenoils, be made into pulp jam, can make using method various, all-ages, there is on the market at present various blueberry food, the blueberry in these food, is to be all made by the essence of blue berry flavor mostly, the edible effect that can not reach absorption nutrition.
Summary of the invention
The object of the present invention is to provide a kind of blueberries flesh fruit sauce, the maximum feature of this product is exactly to contain abundant nutritional labeling, in use can absorb nourishment, and the fragrant and sweet delicious food of taste.
The technical solution adopted in the present invention is a kind of blueberries flesh fruit sauce, comprises fresh blueberry, maltitol; The quality proportioning of each component is 60-80 parts of fresh blueberries, 15-20 parts of maltitols.
Preparation method of the present invention:: maltitol is heated, again by 60-80 parts of fresh blueberries, clean, removal of impurities, 40-60 parts of fresh blueberries are battered down into puree, the puree after battering down and fresh blueberry are added to maltitol, constantly stir until after thickness, be cooled to room temperature, after sterilizing, bottle into product.
The specific embodiment
Embodiment 1
Maltitol 30 is heated, then by 70 parts of fresh blueberries, clean, removal of impurities, batters down into puree by 40 parts of fresh blueberries, and 30 parts of the puree after battering down and fresh blueberries are added to maltitol, constantly stir until after thickness, be cooled to room temperature, after sterilizing, bottle into product.
Embodiment 2
By 20 parts of heating of maltitol, then by 80 parts of fresh blueberries, clean, removal of impurities, batters down into puree by 60 parts of fresh blueberries, and 20 parts of the puree after battering down and fresh blueberries are added to maltitol, constantly stir until after thickness, be cooled to room temperature, after sterilizing, bottle into product.
Claims (2)
1. a blueberries flesh fruit sauce, is characterized in that: the raw material by following weight parts proportioning is prepared from: 60-80 parts of fresh blueberries, 15-20 parts of maltitols.
2. a kind of blueberries flesh fruit sauce according to claim 1, it is characterized in that: the preparation method of described blueberries flesh fruit sauce: maltitol is heated, again by 60-80 parts of fresh blueberries, clean, removal of impurities, batters down into puree by 40-60 parts of fresh blueberries, puree after battering down and fresh blueberry are added to maltitol, constantly stir until after thickness, be cooled to room temperature, after sterilizing, bottle into product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702033.6A CN103815217A (en) | 2013-12-19 | 2013-12-19 | Blueberry pulp jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310702033.6A CN103815217A (en) | 2013-12-19 | 2013-12-19 | Blueberry pulp jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815217A true CN103815217A (en) | 2014-05-28 |
Family
ID=50750746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310702033.6A Pending CN103815217A (en) | 2013-12-19 | 2013-12-19 | Blueberry pulp jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815217A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171784A (en) * | 2014-07-21 | 2014-12-03 | 临沂大学 | Blueberry and ficus carica composite jam and preparation method thereof |
| CN107307358A (en) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | A kind of lycium ruthenicum jam and preparation method thereof |
-
2013
- 2013-12-19 CN CN201310702033.6A patent/CN103815217A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171784A (en) * | 2014-07-21 | 2014-12-03 | 临沂大学 | Blueberry and ficus carica composite jam and preparation method thereof |
| CN107307358A (en) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | A kind of lycium ruthenicum jam and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |
|
| WD01 | Invention patent application deemed withdrawn after publication |