CN105192494A - Red date-loquat jam - Google Patents
Red date-loquat jam Download PDFInfo
- Publication number
- CN105192494A CN105192494A CN201510484289.3A CN201510484289A CN105192494A CN 105192494 A CN105192494 A CN 105192494A CN 201510484289 A CN201510484289 A CN 201510484289A CN 105192494 A CN105192494 A CN 105192494A
- Authority
- CN
- China
- Prior art keywords
- red date
- loquat
- extract
- jam
- weight ratio
- 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
- 241001092070 Eriobotrya Species 0.000 claims abstract description 25
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 25
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 239000012535 impurity Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 abstract description 4
- 239000005715 Fructose Substances 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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)
Abstract
The invention provides red date-loquat jam. The red date-loquat jam is prepared according to the following steps: putting loquats in ionized water, boiling for 60 minutes, cooling to 45 DEG C, keeping the temperature for 60 minutes or longer, filtering out impurities with a filter, and carrying out vacuum low-temperature concentration to obtain a loquat extract; putting red dates in ionized water, boiling for 60 minutes, cooling to 45 DEG C, keeping the temperature for 60 minutes or longer, filtering out impurities with the filter, and carrying out vacuum low-temperature concentration to obtain a red date extract of which the red date fructose content is 50 percent or higher; adding 3.0 weight percent of white sugar and 6.3 weight percent of honey into 90.1 weight percent of the red date extract, stirring, adding 0.1 weight percent of a lemon juice fruit flavoring agent, stirring slowly, and adding 0.3 to 0.5 weight percent of gelatin, and stirring to obtain red date extract jam; adding about 60.0 weight percent of the loquat extract into about 40.0 weight percent of the red date extract jam, and stirring to obtain the red date-loquat jam which contains no preservative.
Description
Technical field the present invention relates to a kind of field of food red date loquat jam.
Background technology jam has multiple, and the jam market of combining with red date extract yet there are no, particularly red date fructose content up to more than 50% red date loquat extract jam do not have especially.
Summary of the invention is the blank filling up red date loquat extract jam market, the invention provides a kind of red date loquat jam, good mouthfeel, pure flavor, nutrition and health care.The scheme solving the technology that its technical problem adopts is: loquat is put into ionized water and boils 60 minutes, and be cooled to 45 DEG C and keep more than 60 minutes, filter filters out impurity, and vacuum and low temperature is condensed into loquat extract.Red date is put into ionized water and is boiled 60 minutes, and be cooled to 45 DEG C and keep more than 60 minutes, filter filters out impurity, and vacuum and low temperature is condensed into the red date extract that red date fructose content reaches more than 50%.In the red date extract of weight ratio 90.1%, add weight ratio 3.0% white sugar, weight ratio 6.3% honey stirs, add weight ratio 0.1% lemon juice flavoring agent of fruit and slowly stir, add weight ratio 0.3-0.5% gelatin and stir into red date extract jam.The loquat extract adding weight ratio about 60.0% in the red date extract jam of weight ratio about 40.0% stirs into not containing the red date loquat extract jam of anticorrisive agent.
Below embodiment, the detailed description of the invention of red date loquat jam of the present invention is elaborated.
Embodiment 1 loquat is put into ionized water and boils 60 minutes, and be cooled to 45 DEG C and keep more than 60 minutes, filter filters out impurity, and vacuum and low temperature is condensed into loquat extract.
Embodiment 2 red date is put into ionized water and is boiled 60 minutes, and be cooled to 45 DEG C and keep more than 60 minutes, filter filters out impurity, and vacuum and low temperature is condensed into the red date extract that red date fructose content reaches more than 50%.
Embodiment 3 adds weight ratio 3.0% white sugar in the red date extract of weight ratio 90.1%, weight ratio 6.3% honey stirs, add weight ratio 0.1% lemon juice flavoring agent of fruit slowly to stir, add weight ratio 0.3-0.5% gelatin and stir into red date extract jam.
The loquat extract that embodiment 4 adds weight ratio about 60% in the red date extract jam of weight ratio about 40.0% stirs into not containing the red date loquat extract jam of anticorrisive agent.
Claims (3)
1. a red date loquat jam, comprises red date extract jam, and loquat extract, is characterized in that: in weight ratio 40.0% red date extract jam, add weight ratio 60.0% loquat extract stir into not containing the red date loquat extract jam of anticorrisive agent.
2. red date loquat jam according to claim 1, is characterized in that: loquat is put into ionized water and boils 60 minutes, and be cooled to 45 DEG C and keep more than 60 minutes, filter filters out impurity, and vacuum and low temperature is condensed into loquat extract.
3. red date loquat jam according to claim 1, it is characterized in that: in the red date extract of weight ratio 90.1%, add weight ratio 3.0% white sugar, weight ratio 6.3% honey stirs, add weight ratio 0.1% lemon juice flavoring agent of fruit slowly to stir, add weight ratio 0.3-0.5% gelatin and stir into red date extract jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510484289.3A CN105192494A (en) | 2015-04-24 | 2015-08-01 | Red date-loquat jam |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510197106.XA CN104757349A (en) | 2015-04-24 | 2015-04-24 | Red date jam |
| CN201510197106X | 2015-04-24 | ||
| CN201510484289.3A CN105192494A (en) | 2015-04-24 | 2015-08-01 | Red date-loquat jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192494A true CN105192494A (en) | 2015-12-30 |
Family
ID=53639727
Family Applications (8)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510197106.XA Withdrawn CN104757349A (en) | 2015-04-24 | 2015-04-24 | Red date jam |
| CN201510468949.9A Pending CN105076927A (en) | 2015-04-24 | 2015-07-29 | Red date jam |
| CN201510484316.7A Pending CN105076929A (en) | 2015-04-24 | 2015-08-01 | Red date and mulberry jam |
| CN201510484317.1A Pending CN105146247A (en) | 2015-04-24 | 2015-08-01 | Red jujube and haw jam |
| CN201510484318.6A Pending CN105146248A (en) | 2015-04-24 | 2015-08-01 | Red jujube and kiwi fruit jam |
| CN201510484290.6A Pending CN104996855A (en) | 2015-04-24 | 2015-08-01 | Red date and Chinese yam jam |
| CN201510484289.3A Pending CN105192494A (en) | 2015-04-24 | 2015-08-01 | Red date-loquat jam |
| CN201510484319.0A Pending CN105053764A (en) | 2015-04-24 | 2015-08-01 | Red jujube and blueberry jam |
Family Applications Before (6)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510197106.XA Withdrawn CN104757349A (en) | 2015-04-24 | 2015-04-24 | Red date jam |
| CN201510468949.9A Pending CN105076927A (en) | 2015-04-24 | 2015-07-29 | Red date jam |
| CN201510484316.7A Pending CN105076929A (en) | 2015-04-24 | 2015-08-01 | Red date and mulberry jam |
| CN201510484317.1A Pending CN105146247A (en) | 2015-04-24 | 2015-08-01 | Red jujube and haw jam |
| CN201510484318.6A Pending CN105146248A (en) | 2015-04-24 | 2015-08-01 | Red jujube and kiwi fruit jam |
| CN201510484290.6A Pending CN104996855A (en) | 2015-04-24 | 2015-08-01 | Red date and Chinese yam jam |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510484319.0A Pending CN105053764A (en) | 2015-04-24 | 2015-08-01 | Red jujube and blueberry jam |
Country Status (2)
| Country | Link |
|---|---|
| CN (8) | CN104757349A (en) |
| WO (1) | WO2016169272A1 (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757349A (en) * | 2015-04-24 | 2015-07-08 | 付建设 | Red date jam |
| WO2016206304A1 (en) * | 2015-06-26 | 2016-12-29 | 付建设 | Hawthorn jujube jam |
| WO2016206303A1 (en) * | 2015-06-26 | 2016-12-29 | 付建设 | Jujube kiwifruit jam |
| CN105475937A (en) * | 2015-12-22 | 2016-04-13 | 山东农业大学 | Solid state fermentation black date sauce and preparation method thereof |
| CN106072236A (en) * | 2016-06-08 | 2016-11-09 | 句容市东方紫酒业有限公司 | A kind of mulberry jam and preparation method thereof |
| CN106360530A (en) * | 2016-08-26 | 2017-02-01 | 浙江奇异鸟生物科技有限公司 | Preparation method of blueberry jam |
| CN106616102A (en) * | 2016-09-30 | 2017-05-10 | 佛山市融信通企业咨询服务有限公司 | Rhodomyrtus tomentosa and fructus mori drink and preparation method thereof |
| CN107927784B (en) * | 2017-12-15 | 2021-02-05 | 齐鲁工业大学 | Optimization research of paste preparation process of mulberry extraction pulp |
| CN110179080A (en) * | 2019-06-19 | 2019-08-30 | 蚌埠学院 | Dragon fruit jujube compound nectar and preparation method thereof |
| CN111109566A (en) * | 2019-08-14 | 2020-05-08 | 西藏自治区农牧科学院农业研究所 | Tibetan honey jam and preparation method thereof |
| CN111938120A (en) * | 2020-08-31 | 2020-11-17 | 广州市凯虹香精香料有限公司 | Method for preparing red date jam by smoking dried red date slices with organic sulfur-free |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046446A (en) * | 1989-04-17 | 1990-10-31 | 北票市饮料公司 | Manufacturing process of zizyphus vulgaris jam |
| CN102742755A (en) * | 2011-04-19 | 2012-10-24 | 南通宏利达针织有限公司 | Composite jam and preparation method thereof |
| CN103250932A (en) * | 2013-06-05 | 2013-08-21 | 陈茹均 | Loquat jam with effects of moistening lung and relieving cough |
| CN103431256A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Black soybean jam and preparation method thereof |
| CN104757349A (en) * | 2015-04-24 | 2015-07-08 | 付建设 | Red date jam |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258911A (en) * | 2008-04-19 | 2008-09-10 | 徐学力 | Processing and making method for jujube products |
| CN101347216B (en) * | 2008-09-06 | 2011-04-06 | 山西天骄食业有限公司 | Method for preparing nutritional concentrated solution of red date |
| CN101416736B (en) * | 2008-11-21 | 2012-05-23 | 王汝海 | Nutrient tonic candied date can and preparation method thereof |
| CN103005310A (en) * | 2011-09-23 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Jam red dates |
| CN102511704A (en) * | 2011-12-20 | 2012-06-27 | 大连创达技术交易市场有限公司 | Fruit jam |
| CN102488271A (en) * | 2011-12-26 | 2012-06-13 | 段丹莉 | Kiwi fruit composite fruit juice and preparation technology |
| CN103549241A (en) * | 2013-10-31 | 2014-02-05 | 龚玉桦 | Production technology of mulberry and red jujube jam |
| CN103689307A (en) * | 2013-12-14 | 2014-04-02 | 曹石 | Preparation method of kiwi fruit and hawthorn jam |
| CN103798571B (en) * | 2014-01-27 | 2015-06-10 | 朱世超 | Jam with healthcare functions and preparation method thereof |
| CN103766686B (en) * | 2014-02-19 | 2015-07-01 | 徐茂航 | Production method of jam |
| CN104170964A (en) * | 2014-07-16 | 2014-12-03 | 安徽金菜地食品有限公司 | Candied jujube and blueberry yoghurt capable of replenishing blood and preparation method of yogurt |
| CN104366175A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Mulberry flavor jam and preparation method thereof |
| CN104304856A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Blueberry flavor nutrient jam and preparation method thereof |
-
2015
- 2015-04-24 CN CN201510197106.XA patent/CN104757349A/en not_active Withdrawn
- 2015-07-29 CN CN201510468949.9A patent/CN105076927A/en active Pending
- 2015-08-01 CN CN201510484316.7A patent/CN105076929A/en active Pending
- 2015-08-01 CN CN201510484317.1A patent/CN105146247A/en active Pending
- 2015-08-01 CN CN201510484318.6A patent/CN105146248A/en active Pending
- 2015-08-01 CN CN201510484290.6A patent/CN104996855A/en active Pending
- 2015-08-01 CN CN201510484289.3A patent/CN105192494A/en active Pending
- 2015-08-01 CN CN201510484319.0A patent/CN105053764A/en active Pending
- 2015-11-26 WO PCT/CN2015/095623 patent/WO2016169272A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1046446A (en) * | 1989-04-17 | 1990-10-31 | 北票市饮料公司 | Manufacturing process of zizyphus vulgaris jam |
| CN102742755A (en) * | 2011-04-19 | 2012-10-24 | 南通宏利达针织有限公司 | Composite jam and preparation method thereof |
| CN103250932A (en) * | 2013-06-05 | 2013-08-21 | 陈茹均 | Loquat jam with effects of moistening lung and relieving cough |
| CN103431256A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Black soybean jam and preparation method thereof |
| CN104757349A (en) * | 2015-04-24 | 2015-07-08 | 付建设 | Red date jam |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105146248A (en) | 2015-12-16 |
| WO2016169272A1 (en) | 2016-10-27 |
| CN105146247A (en) | 2015-12-16 |
| CN105053764A (en) | 2015-11-18 |
| CN105076929A (en) | 2015-11-25 |
| CN104996855A (en) | 2015-10-28 |
| CN105076927A (en) | 2015-11-25 |
| CN104757349A (en) | 2015-07-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151230 |