CN104957453A - Grape jam and preparation method thereof - Google Patents
Grape jam and preparation method thereof Download PDFInfo
- Publication number
- CN104957453A CN104957453A CN201510422431.1A CN201510422431A CN104957453A CN 104957453 A CN104957453 A CN 104957453A CN 201510422431 A CN201510422431 A CN 201510422431A CN 104957453 A CN104957453 A CN 104957453A
- Authority
- CN
- China
- Prior art keywords
- grape
- parts
- jam
- vitamin
- honey
- 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
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 91
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 88
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000006365 Vitis vinifera Species 0.000 title description 72
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 19
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 19
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 229940088594 vitamin Drugs 0.000 claims abstract description 11
- 229930003231 vitamin Natural products 0.000 claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 claims abstract description 11
- 239000011782 vitamin Substances 0.000 claims abstract description 11
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 11
- 241000219095 Vitis Species 0.000 claims abstract 19
- 206010033546 Pallor Diseases 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 6
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 6
- 229960004106 citric acid Drugs 0.000 claims description 6
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 6
- 235000019155 vitamin A Nutrition 0.000 claims description 6
- 239000011719 vitamin A Substances 0.000 claims description 6
- 235000019165 vitamin E Nutrition 0.000 claims description 6
- 229940046009 vitamin E Drugs 0.000 claims description 6
- 239000011709 vitamin E Substances 0.000 claims description 6
- 229940045997 vitamin a Drugs 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses grape jam which is mainly prepared from the following components in parts by weight: 500 parts of grapes, 2-8 parts of white sugar, 5-15 parts of xanthan gum, 2-8 parts of starch, 2-10 parts of vegetable oil, 1-5 parts of honey, 0.1-0.5 part of citric acid, 0.3-0.7 part of vitamin, and 0.1-0.7 part of potassium sorbate. The invention further discloses a preparation method of the grape jam. Compared with the prior art, the grape jam has the advantages in the prior art that the original taste of grapes is reserved, the mouth taste is good, and the nutrition is rich, and more importantly, the grape jam has significant effects in the aspects of reduction of mildewing and improvement of stability.
Description
Technical field
The present invention relates to a kind of grape jam and preparation method thereof, belong to grape arts.
Background technology
Grape, output almost accounts for 1/4th of whole world fruit; Its nutritive value is very high, can be made into raisins, raisins and grape wine.The plantation of grape, different moisture and sugariness can be had because of weather conditions and land status, therefore its sugariness of grape in all parts of the country and kind are all made a world of difference, grape present stage do many edible way maximum be exactly prepare grape jam, grape wine and raisins, grape jam amount is widely on the market at present.
Jam is that the gelatinous mass made, is also jam after the mixing of fruit, sugar and acidity regulator.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally.Therefore, the object making jam mainly extends the holding time of fruit, and increases eating mouth feel.
At present, although the shelf-life that sauce can extend grape to a certain extent made by grape in prior art, and improve mouthfeel and the color and luster of grape sauce, still there are some problems, as stability is not ideal enough, easily mouldy etc.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of grape jam and preparation method thereof.
Technical scheme: for achieving the above object, the invention provides a kind of grape jam, its primarily of following weight ratio component made by:
Grape 500 parts, white sugar 2-8 part, xanthans 5-15 part, starch 2-8 part, vegetable oil 2-10 part,
Honey 1-5 part, citric acid 0.1-0.5 part, vitamin 0.3-0.7 part, potassium sorbate 0.1-0.7 part.
As preferably, described grape jam primarily of following weight ratio component made by:
Grape 500 parts, white sugar 4-6 part, xanthans 8-12 part, starch 4-6 part, vegetable oil 4-8 part,
Honey 2-4 part, citric acid 0.2-0.4 part, vitamin 0.4-0.6 part, potassium sorbate 0.3-0.5 part.
Preferred as another kind, described grape jam primarily of following weight ratio component made by:
Grape 500 parts, white sugar 5 parts, xanthans 10 parts, starch 5 parts, vegetable oil 6 parts,
Honey 3 parts, citric acid 0.3 part, vitamin 0.5 part, potassium sorbate 0.4 part.
Preferred as another kind, described vitamin is vitamin A, vitamin C or vitamin E.
Present invention also offers the preparation method of described grape jam, comprise the steps:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 60-80 DEG C of hot water blanching 40-60 second, take out and be cooled to room temperature rapidly, place 24-48h;
(3) step (2) gained grape is put into again 90-100 DEG C of hot water blanching 10-20 second, take out and be cooled to room temperature rapidly, place 12-24h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 60-80 DEG C, add starch and xanthans, stir 30-40 minute, be cooled to 10-20 DEG C rapidly, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
As preferably, described grape jam is semi-solid form.
Beneficial effect: relative to prior art, the grape jam of gained of the present invention, not only have in prior art the advantage keeping grape original flavor, mouthfeel good and nutritious, the most important thing is to go mouldy at minimizing grape jam, improve in stability, effect is more remarkable.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Prescription:
Grape 500 parts, white sugar 2 parts, xanthans 5 parts, starch 2 parts, vegetable oil 2 parts,
Honey 1 part, citric acid 0.1 part, vitamin A 0.3 part, potassium sorbate 0.1 part
Preparation method:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 60 DEG C of hot water blanchings 40 seconds, take out and be cooled to room temperature rapidly, place 24-48h;
(3) step (2) gained grape is put into 90 DEG C of hot water blanchings 10 seconds again, take out and be cooled to room temperature rapidly, place 12h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin A and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 60 DEG C, add starch and xanthans, stir 30 minutes, be cooled to rapidly 10 DEG C, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
Embodiment 2
Prescription:
Grape 500 parts, white sugar 8 parts, xanthans 15 parts, starch 8 parts, vegetable oil 10 parts,
Honey 5 parts, citric acid 0.5 part, vitamin C 0.7 part, potassium sorbate 0.7 part
Preparation method:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 80 DEG C of hot water blanchings 60 seconds, take out and be cooled to room temperature rapidly, place 48h;
(3) step (2) gained grape is put into 100 DEG C of hot water blanchings 20 seconds again, take out and be cooled to room temperature rapidly, place 24h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin C and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 80 DEG C, add starch and xanthans, stir 40 minutes, be cooled to rapidly 20 DEG C, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
Embodiment 3
Prescription:
Grape 500 parts, white sugar 5 parts, xanthans 10 parts, starch 5 parts, vegetable oil 6 parts,
Honey 3 parts, citric acid 0.3 part, vitamin E 0.5 part, potassium sorbate 0.4 part
Preparation method:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 70 DEG C of hot water blanchings 50 seconds, take out and be cooled to room temperature rapidly, place 36h;
(3) step (2) gained grape is put into 95 DEG C of hot water blanchings 15 seconds again, take out and be cooled to room temperature rapidly, place 18h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin E and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 70 DEG C, add starch and xanthans, stir 35 minutes, be cooled to rapidly 15 DEG C, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
Embodiment 4
Prescription:
Grape 500 parts, white sugar 4 parts, xanthans 8 parts, starch 4 parts, vegetable oil 4 parts,
Honey 2 parts, citric acid 0.2 part, vitamin A 0.4 part, potassium sorbate 0.3 part
Preparation method:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 65 DEG C of hot water blanchings 45 seconds, take out and be cooled to room temperature rapidly, place 30h;
(3) step (2) gained grape is put into 92 DEG C of hot water blanchings 12 seconds again, take out and be cooled to room temperature rapidly, place 16h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin A and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 65 DEG C, add starch and xanthans, stir 32 minutes, be cooled to rapidly 12 DEG C, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
Embodiment 5
Prescription:
Grape 500 parts, white sugar 6 parts, xanthans 12 parts, starch 6 parts, vegetable oil 8 parts,
Honey 4 parts, citric acid 0.4 part, vitamin E 0.6 part, potassium sorbate 0.5 part
Preparation method:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 75 DEG C of hot water blanchings 55 seconds, take out and be cooled to room temperature rapidly, place 40h;
(3) step (2) gained grape is put into 98 DEG C of hot water blanchings 18 seconds again, take out and be cooled to room temperature rapidly, place 20h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin E and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 75 DEG C, add starch and xanthans, stir 38 minutes, be cooled to rapidly 18 DEG C, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
Experimental example 1 grape jam of the present invention study on the stability
Get same batch of grape, be equally divided into four groups, be respectively control group, embodiment 3 groups, embodiment 4 groups and embodiment 5 groups.
Control group, according to the embodiment of the present invention 3 prescription and method, cools put procedure, made grape jam unlike not having the secondary blanching of step (3);
Investigate the situation of guaranteeing the quality of each group of 1-15 month, the results are shown in Table 1.
The situation of guaranteeing the quality of grape jam respectively organized by table 1
Investigating result by table 1 can obtain, there is a small amount of mildew phenomena in control group after 12 months, and when 15 months, mildew phenomena increases the weight of.And gained grape jam of the present invention, all there is not any mildew phenomena in it, have good stability in the process of 0-15 month.Show the improvement that the present invention makes on prior art basis, obviously can reduce the mildew phenomena of grape jam, significantly improve its stability.
Claims (6)
1. a grape jam, is characterized in that, its primarily of following weight ratio component made by:
Grape 500 parts, white sugar 2-8 part, xanthans 5-15 part, starch 2-8 part, vegetable oil 2-10 part,
Honey 1-5 part, citric acid 0.1-0.5 part, vitamin 0.3-0.7 part, potassium sorbate 0.1-0.7 part.
2. grape jam according to claim 1, is characterized in that, its primarily of following weight ratio component made by:
Grape 500 parts, white sugar 4-6 part, xanthans 8-12 part, starch 4-6 part, vegetable oil 4-8 part,
Honey 2-4 part, citric acid 0.2-0.4 part, vitamin 0.4-0.6 part, potassium sorbate 0.3-0.5 part.
3. grape jam according to claim 1, is characterized in that, its primarily of following weight ratio component made by:
Grape 500 parts, white sugar 5 parts, xanthans 10 parts, starch 5 parts, vegetable oil 6 parts,
Honey 3 parts, citric acid 0.3 part, vitamin 0.5 part, potassium sorbate 0.4 part.
4. grape jam according to claim 1, is characterized in that: described vitamin is vitamin A, vitamin C or vitamin E.
5. the preparation method of grape jam described in any one of claim 1-4, is characterized in that, comprise the steps:
(1) get new fresh grape, remove stalk, peeling, smashs to pieces;
(2) step (1) gained grape is put into 60-80 DEG C of hot water blanching 40-60 second, take out and be cooled to room temperature rapidly, place 24-48h;
(3) step (2) gained grape is put into again 90-100 DEG C of hot water blanching 10-20 second, take out and be cooled to room temperature rapidly, place 12-24h, obtain grape meat;
(4) get white sugar, honey, citric acid, vitamin and potassium sorbate, mix with vegetable oil all with, obtain mixed liquor;
(5) mixed with mixed liquor by above-mentioned grape meat, be heated to 60-80 DEG C, add starch and xanthans, stir 30-40 minute, be cooled to 10-20 DEG C rapidly, placement is spent the night, and obtains just jam;
(6) by filling for above-mentioned first jam, sterilizing, to obtain final product.
6. the preparation method of grape jam according to claim 5, is characterized in that: described grape jam is semi-solid form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510422431.1A CN104957453A (en) | 2015-07-17 | 2015-07-17 | Grape jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510422431.1A CN104957453A (en) | 2015-07-17 | 2015-07-17 | Grape jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957453A true CN104957453A (en) | 2015-10-07 |
Family
ID=54211685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510422431.1A Pending CN104957453A (en) | 2015-07-17 | 2015-07-17 | Grape jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957453A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707792A (en) * | 2016-03-15 | 2016-06-29 | 安徽九禾农业发展有限公司 | Appetite-improving and digestion-promoting sauce with grapes as carrier and preparation method thereof |
| CN106235212A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Vitis viniferae fruit jam and preparation method thereof |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461637A (en) * | 2013-09-12 | 2013-12-25 | 山东金地食品有限公司 | Method for preparing carrot fruit and vegetable maltose |
| CN104304861A (en) * | 2014-11-17 | 2015-01-28 | 江苏省农业科学院 | Processing method for low-sugar mulberry jam |
| CN104413321A (en) * | 2013-08-28 | 2015-03-18 | 丁春英 | Grape jam |
-
2015
- 2015-07-17 CN CN201510422431.1A patent/CN104957453A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413321A (en) * | 2013-08-28 | 2015-03-18 | 丁春英 | Grape jam |
| CN103461637A (en) * | 2013-09-12 | 2013-12-25 | 山东金地食品有限公司 | Method for preparing carrot fruit and vegetable maltose |
| CN104304861A (en) * | 2014-11-17 | 2015-01-28 | 江苏省农业科学院 | Processing method for low-sugar mulberry jam |
Non-Patent Citations (3)
| Title |
|---|
| 吴祖兴: "《现代食品生产》", 30 September 2000, 北京：中国农业大学出版社 * |
| 彭坚等: "《果蔬贮藏加工原理与技术》", 30 October 2002, 北京：中国农业科学技术出版社 * |
| 飞雪无霜: "葡萄果酱", 《下厨房，HTTP://WWW.XIACHUFANG.COM/RECIPE/258861/》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707792A (en) * | 2016-03-15 | 2016-06-29 | 安徽九禾农业发展有限公司 | Appetite-improving and digestion-promoting sauce with grapes as carrier and preparation method thereof |
| CN106235212A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Vitis viniferae fruit jam and preparation method thereof |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101223945B (en) | Rose and bramble jam and preparing method thereof | |
| CN103564562A (en) | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage | |
| CN102217771A (en) | Blueberry pulp juice drink and preparation method thereof | |
| CN104473186A (en) | Method for simultaneously preparing fillings and primary pulp by adopting flowers as raw material | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN106072265B (en) | A kind of biodiasmin jelly and preparation method thereof | |
| CN102228288A (en) | Blueberry pulp/juice acetic acid beverage and preparation method thereof | |
| CN112514998A (en) | Multicolored coconut milk and preparation method and application thereof | |
| CN103478237A (en) | Method for prolonging preservation time of blueberries | |
| CN105394673A (en) | Beauty-maintaining and eyesight-improving pomegranate jelly and preparation method thereof | |
| CN110754589A (en) | Nutrient-enriched flavored beverage capable of refreshing and supplementing energy and production process thereof | |
| CN104957453A (en) | Grape jam and preparation method thereof | |
| CN101999701A (en) | Seafood jelly and preparation method thereof | |
| CN102296018A (en) | Blueberry pulp unstrained wine and preparation method thereof | |
| CN113287693A (en) | Blueberry raw pulp hyaluronic acid beverage | |
| CN107223682A (en) | A kind of mulberry leaf powder cake and preparation method thereof | |
| CN113951482A (en) | Nutritional inhalation and preparation method thereof | |
| KR101380569B1 (en) | Manufacturing method of doughnut sauce | |
| CN102240056A (en) | Appetizing beverage and preparation method thereof | |
| CN105420024A (en) | Kiwi fruit and sweet potato mixing fruit wine | |
| CN105285296A (en) | Almond hard candy and preparation method | |
| CN105875810A (en) | Preparation method of canned strawberry | |
| CN104905101A (en) | Arbutus jam and preparation method thereof | |
| KR20100130492A (en) | Grapefruit undiluted solution and grapefruit puree preparing | |
| CN105379800A (en) | Banana traditional Chinese medicine nutrient biscuit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |