CN109527488A - A kind of Black Box Tracing jam and preparation method thereof - Google Patents
A kind of Black Box Tracing jam and preparation method thereof Download PDFInfo
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- CN109527488A CN109527488A CN201811563603.7A CN201811563603A CN109527488A CN 109527488 A CN109527488 A CN 109527488A CN 201811563603 A CN201811563603 A CN 201811563603A CN 109527488 A CN109527488 A CN 109527488A
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- jam
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 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 43
- 239000002562 thickening agent Substances 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 23
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 23
- 235000021014 blueberries Nutrition 0.000 claims abstract description 23
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 22
- 238000013329 compounding Methods 0.000 claims abstract description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 13
- 239000000661 sodium alginate Substances 0.000 claims abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 13
- 239000000230 xanthan gum Substances 0.000 claims abstract description 13
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 13
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 9
- 229940105329 carboxymethylcellulose Drugs 0.000 claims abstract description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000001802 infusion Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 235000014459 Sorbus Nutrition 0.000 claims description 2
- 241001092391 Sorbus Species 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 210000004907 gland Anatomy 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 230000006641 stabilisation Effects 0.000 abstract description 2
- 238000011105 stabilization Methods 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000036760 body temperature Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
Abstract
The present invention relates to a kind of Black Box Tracing jam and preparation method thereof, the jam is prepared by the raw material of following parts by weight: 35~45 parts of Black Box Tracing, 15~25 parts of blueberry, and 15~25 parts of sugar, 0.2~0.3 part of citric acid, compound 0.5~0.54 part of thickener；The compounding thickener is the mixture of xanthan gum, sodium alginate and carboxymethyl cellulose.The present invention adds blueberry in Black Box Tracing, can improve the astringent taste of Black Box Tracing, in turn, by adding plus compounding thickener thereto, the forming quality that jam can be effectively improved obtains performance stabilization, the ideal jam of mouthfeel in the case where reducing the additional amount of sugar.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Black Box Tracing jam.
Background technique
Black Box Tracing is full of nutrition, has special health-care efficacy, in recent years by the concern of domestic and foreign scholars.But
Since the direct eating mouth feel of fresh fruit is sour and astringent, flavor is not good enough, thus while the fruit has outstanding nutrition health-care functions, but disappears
Expense person is but difficult to receive.Therefore Black Box Tracing deep processing had into boundless market prospects at Related product.Currently, I
The processing technology of state's traditional jams is generally after fresh fruit is beaten by peeling, heats concentration, tinning and sealing, sterilization and cooling just
Jam can be obtained.Black Box Tracing features of fruits fragrance is not obvious, and fruit mouthfeel is difficult to leave to people in addition to more sour and astringent
Deep impression.Therefore single production Black Box Tracing jam has the disadvantages of color, perfume, taste is insufficient.The soft succulence of Blueberry meat, wind
Taste is unique, sweet and dilitious, has very high nutritive value and healthcare function, but in blueberry phenolic substances and pectin content lower than black
Fruit gland rib Sorbus alnifloria fruit.Therefore the present invention propose it is a kind of using Black Box Tracing and blueberry as the Low Sugar Complex Jam of raw material.
The usual sugar content of jam made using traditional manufacture craft is very high, it is necessary to reach 60%-65%, the purpose is to
Holding preferable gel state and extend the shelf stability of product.Sugar content high in this way will lead to the mouthfeel excessively sweet tea of jam
It is greasy, and high sugar food is unfavorable for human health, therefore traditional jams often cannot get the favor of consumer, sales volume year by year under
Drop.In recent years, the appearance of low-sugar jam is a main trend of jam product processing and fabricating.But the manufacture craft of low-sugar jam is also
It is left to be desired, the shortcomings that sauce body gelation is poor, moisture is easily precipitated urgently makes up, because such low-sugar jam will lead to smear
Difference influences to eat.
Summary of the invention
The object of the present invention is to provide a kind of Black Box Tracing jam for being mixed with blueberry, and the jam is by following weight
The raw material of part is prepared: 35~45 parts of Black Box Tracing, 15~25 parts of blueberry, and 15~25 parts of sugar, citric acid 0.2~0.3
Part, compound 0.5~0.55 part of thickener；The compounding thickener is the mixing of xanthan gum, sodium alginate and carboxymethyl cellulose
Object.
The present invention adds blueberry in Black Box Tracing, can both improve the astringent taste of Black Box Tracing, will not also be because of indigo plant
The certain kind of berries it is excessive addition and influence mouldability, in turn, by add thereto plus compounding thickener, can effectively improve jam at
Type quality obtains performance stabilization, the ideal jam of mouthfeel in the case where reducing the additional amount of sugar.
Preferably, the mass ratio of the xanthan gum, sodium alginate and carboxymethyl cellulose be 0.65~0.75:1:0.85~
0.95.It is directed to the mixture of blueberry and Black Box Tracing, selects above-mentioned Compositional type thickener, and limits its dosage upper
Range is stated, the molding of jam is more advantageous to.
Preferably, the sugar is white granulated sugar.
Preferably, the jam is prepared by the raw material of following parts by weight: 38~42 parts of Black Box Tracing, blueberry 18
~22 parts, 18~22 parts of sugar, compounds 0.51~0.53 part of thickener by 0.23~0.27 part of citric acid；The compounding thickener is
The mixture of xanthan gum, sodium alginate and carboxymethyl cellulose, the quality of the xanthan gum, sodium alginate and carboxymethyl cellulose
Than for 0.7:1:0.9.
The present invention also protects the preparation method of jam of the present invention, includes the following steps:
1) it will be mixed after Black Box Tracing and blueberry mashing, carry out infusion, evaporate extra moisture；
2) by after the sugar, citric acid and compounding thickener dissolution, sugar, citric acid and compounding thickener are added sequentially to
In jam after infusion, stir evenly；
3) by the jam at 75~85 DEG C of temperature, under conditions of be concentrated to terminal to get.
The terminal that excessive moisture evaporates in the step 1) is that jam is fine and smooth, and uniformly viscosity is moderate, without glutinous soapy feeling, and
There are the distinctive fragrance of Black Box Tracing, free from extraneous odour.
Infusion is carried out under conditions of 75~85 DEG C in the step 3), can prevent temperature is excessively high to cause paste burnt.
The terminal of the concentration is, with spoon picking sticky jam on a small quantity, after jam is cooling, jam slabbing is fallen, and
Sauce body temperature reaches 100 DEG C or so at this time.
Preferably, the time of infusion is 20~25min in the step 1).
Preferably, 20~30min is concentrated in the step 3).
Preferably, concentration after the completion of further include canned operation, it is described it is canned during, control sealing temperature be 80~
85 DEG C, the canned time is no more than 30min.It carries out under the above conditions canned, jam microbial contamination can be prevented.
Preferably, it is described it is canned after further include sterilization operation, will be canned after bottled jam be placed in boiling water and boil
18~20min is boiled, the jam is then cooled to room temperature.It boils, can rapidly sterilize under the above conditions, and will not be because of
The too long loss for leading to jam color of boiling time.
The invention has the following beneficial effects:
1) present invention can effectively improve the mouthfeel of jam by adding blueberry in Black Box Tracing.
2) it is directed to the mixed jam of Black Box Tracing and blueberry, wherein addition compounding thickener, and optimized
The ideal jam of a kind of low sugar contents, mouthfeel can be obtained in the additive amount of other components.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
The present embodiment is related to a kind of Black Box Tracing jam, prepares raw material and includes:
Black Box Tracing 40kg, blueberry 20kg, sugar 20kg, citric acid 0.25kg, compounding thickener 0.52kg, wherein wrapping
Include xanthan gum 0.14kg, sodium alginate 0.2kg, CMC 0.18kg.
Jam of the present invention is prepared by the following method:
1) no insect pest and mechanical damage and the high Black Box Tracing and blueberry of maturity raw material selection and cleaning: are selected
Fruit, grain is full greatly, and surface is smooth, and color is pitch-dark bright, without shrivelled, removal branches and leaves, carpopodium.With clear water wash away surface silt,
Dust impregnates 10min more preferably to remove pesticide residue, then by crushing and beating in clear water；
2) infusion: Black Box Tracing and blueberry pulp are subjected to infusion, evaporate extra moisture；
3) it deploys: after sugar, citric acid and compounding thickener are dissolved in water, successively adding sugar, citric acid and compounding thickener
It is stirring while adding in pulp after being added to infusion, it prevents from agglomerating；
4) heating concentration: being stirred continuously with spoon, accelerates moisture evaporation, to prevent temperature is excessively high from causing paste burnt, by concentration temperature
Degree control is at 80 DEG C or so.Stop heating when sauce body is close to striking point.Striking point is to use spoon picking sticky fruit on a small quantity
Sauce, after jam is cooling, jam slabbing is fallen, and sauce body temperature reaches 100 DEG C or so.
5) tinning seals: in advance by glass jar, lid washes clean, boiling water takes the dish out of the pot after sterilizing 15min, then with 80 DEG C of envelope
The quick tinning sealing of mouth temperature, time are no more than 30min.
6) sterilization cooling: 18-20min is boiled to the jam after canned with 100 DEG C of boiling water, is then cooled to the jam
Room temperature.
Embodiment 2
The present embodiment is related to a kind of Black Box Tracing jam, prepares raw material and includes:
Black Box Tracing 35kg, blueberry 15kg, sugar 15kg, citric acid 0.2kg, compounding thickener 0.5kg, including
Xanthan gum 0.13kg, sodium alginate 0.2kg, CMC 0.17kg.
The preparation method of jam described in the present embodiment is same as Example 1.
Embodiment 3
The present embodiment is related to a kind of Black Box Tracing jam, prepares raw material and includes:
Black Box Tracing 45kg, blueberry 25kg, sugar 25kg, citric acid 0.3kg, compounding thickener 0.54kg, wherein wrapping
Include xanthan gum 0.15kg, sodium alginate 0.2kg, CMC 0.19kg.
The preparation method of jam described in the present embodiment is same as Example 1.
Comparative example 1
This comparative example is related to a kind of Black Box Tracing jam, prepares raw material and includes:
Black Box Tracing 15kg, blueberry 15kg, sugar 10kg, citric acid 0.2kg, compounding thickener 0.2kg, including
Xanthan gum 0.1kg, sodium alginate 0.05kg, CMC 0.05kg.The preparation method of jam described in the present embodiment and 1 phase of embodiment
Together.
It is directed to the blueberry and Black Box Tracing of ratio of the present invention, other kinds of increasing has also been attempted in the present invention
Thick dose compound, or other usage ratios in the case where having selected compounding thickener of the present invention, resulting
Jam is good without the effect of the scheme using the application.
This experimental example is related to the correlation merit assessment of jam of the present invention:
Experimental example 2
This experimental example is related to the sensory evaluation of jam of the present invention, including following index:
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (9)
1. a kind of Black Box Tracing jam, which is characterized in that the jam is prepared by the raw material of following parts by weight: black fruit
35~45 parts of gland rib Sorbus alnifloria, 15~25 parts of blueberry, 15~25 parts of sugar, compounds thickener 0.5~0.54 by 0.2~0.3 part of citric acid
Part；The compounding thickener is the mixture of xanthan gum, sodium alginate and carboxymethyl cellulose.
2. jam according to claim 1, which is characterized in that the xanthan gum, sodium alginate and carboxymethyl cellulose
Mass ratio is 0.65~0.75:1:0.85~0.95.
3. jam according to claim 1 or 2, which is characterized in that the sugar is white granulated sugar.
4. described in any item jam according to claim 1~3, which is characterized in that the jam by following parts by weight raw material
It is prepared: 38~42 parts of Black Box Tracing, 18~22 parts of blueberry, 18~22 parts of sugar, 0.23~0.27 part of citric acid, compounding
0.51~0.53 part of thickener；The compounding thickener is the mixture of xanthan gum, sodium alginate and carboxymethyl cellulose, described
The mass ratio of xanthan gum, sodium alginate and carboxymethyl cellulose is 0.7:1:0.9.
5. the preparation method of any one of Claims 1 to 4 jam, which comprises the steps of:
1) it will be mixed after Black Box Tracing and blueberry mashing, infusion evaporates extra moisture；
2) by after the sugar, citric acid and compounding thickener dissolution, sugar, citric acid and compounding thickener are added sequentially to infusion
In jam afterwards, stir evenly；
3) jam is concentrated under conditions of 75~85 DEG C of temperature to terminal to get.
6. the preparation method of jam according to claim 5, which is characterized in that the time of infusion is 20 in the step 1)
~25min.
7. the preparation method of jam according to claim 5, which is characterized in that the time being concentrated in the step 3) is 20
~30min.
8. the preparation method of jam according to claim 5 or 6, which is characterized in that further include canned after the completion of concentration
Operation, it is described it is canned during, control sealing temperature be 80~85 DEG C, the canned time be no more than 30min.
9. the preparation method of jam according to claim 5 or 6, which is characterized in that it is described it is canned after further include killing
The operation of bacterium, will be canned after bottled jam be placed in boiling water and boil 18~20min, jam is then cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563603.7A CN109527488A (en) | 2018-12-20 | 2018-12-20 | A kind of Black Box Tracing jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811563603.7A CN109527488A (en) | 2018-12-20 | 2018-12-20 | A kind of Black Box Tracing jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527488A true CN109527488A (en) | 2019-03-29 |
Family
ID=65855990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811563603.7A Pending CN109527488A (en) | 2018-12-20 | 2018-12-20 | A kind of Black Box Tracing jam and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109527488A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947087A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Novel composite milk jujube jam and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351869A (en) * | 2014-10-18 | 2015-02-18 | 辽宁省干旱地区造林研究所 | Aronia melenocarpa composite juice beverage and preparation method thereof |
| CN106616711A (en) * | 2016-12-31 | 2017-05-10 | 青岛农业大学 | Manufacturing method of fruit jam using aronia melanocarpa as raw material |
-
2018
- 2018-12-20 CN CN201811563603.7A patent/CN109527488A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351869A (en) * | 2014-10-18 | 2015-02-18 | 辽宁省干旱地区造林研究所 | Aronia melenocarpa composite juice beverage and preparation method thereof |
| CN106616711A (en) * | 2016-12-31 | 2017-05-10 | 青岛农业大学 | Manufacturing method of fruit jam using aronia melanocarpa as raw material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114947087A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Novel composite milk jujube jam and preparation method thereof |
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Inventor after: Sun Aidong Inventor after: Zhu Yue Inventor after: Yang Lan Inventor after: Wei Yulong Inventor after: Gan Zhilin Inventor before: Zhu Yue Inventor before: Yang Lan Inventor before: Wei Yulong Inventor before: Gan Zhilin |
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Application publication date: 20190329 |