CN110584048A - Fig jam and preparation method thereof - Google Patents

Fig jam and preparation method thereof Download PDF

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Publication number
CN110584048A
CN110584048A CN201911006434.1A CN201911006434A CN110584048A CN 110584048 A CN110584048 A CN 110584048A CN 201911006434 A CN201911006434 A CN 201911006434A CN 110584048 A CN110584048 A CN 110584048A
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CN
China
Prior art keywords
jam
parts
lily
rose
weight
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Pending
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CN201911006434.1A
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Chinese (zh)
Inventor
刘佳佳
刘星
罗丽霞
范瑛
李立中
徐士杰
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Shaoyang Qiling Biotechnology Co Ltd
Central South University
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Shaoyang Qiling Biotechnology Co Ltd
Central South University
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Priority to CN201911006434.1A priority Critical patent/CN110584048A/en
Publication of CN110584048A publication Critical patent/CN110584048A/en
Pending legal-status Critical Current

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    • 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
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides fig jam and a preparation method thereof, belongs to the technical field of food, and is prepared from the following raw materials in parts by weight: 450-550 parts of peeled fig, 45-55 parts of sugar, 2-20 parts of rose, 5-30 parts of lily and 1.2-8 parts of acid regulating agent. The fig jam provided by the invention takes lily and rose as auxiliary materials, so that the fig jam has better taste, more complete efficacy and stronger fragrance.

Description

Fig jam and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to fig jam and a preparation method thereof.
Background
Ficus carica is a flowering plant belonging to the genus Ficus of the family Moraceae, mainly growing in some tropical and temperate areas, and belonging to subtropical deciduous small trees. At present, fig producing areas in China are mainly distributed in Shandong, Xinjiang, Jiangsu, Shanghai, Zhejiang, Fujian, Guangdong, Shaanxi, Sichuan, Guangxi, Hunan and the like. The fig fruit is bulbous, the tail has a small hole, and the pollen is spread by wasps. Besides fresh food and medicine, the fig can also be processed into dried fruit, preserved fruit, jam, fruit juice, fruit tea, fruit wine, beverage, can, etc. The fig belongs to the berry class, is soft and juicy when being mature, is not resistant to storage and transportation, and has to develop the processing industry vigorously to solve the problem that the fresh fig is difficult to sell. The fig jam produced by the method has the characteristics of simple process and less investment; meanwhile, the fig jam produced can improve the utilization rate of raw materials and the added value of products, so that the fig jam is one of the current research hotspots.
At present, the patent and literature about the preparation method of fig jam mainly relate to pure fig jam, and there are also patents that a small amount of auxiliary materials are added into figs to prepare compound jam. Patent CN201110098882.6 discloses a preparation method of health fig jam, which uses aloe, medlar and fresh and mature fig as raw materials. Patent CN201110064296.X discloses a preparation method of health fig jam, which uses aloe, kiwi fruit and fresh and mature fig as raw materials.
In the prior art, reference is made to the literature and patents, and fig jam is not prepared by using lily and rose as auxiliary materials.
Disclosure of Invention
In view of the above, the invention aims to provide the fig jam and the preparation method thereof.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides fig jam which is prepared from the following raw materials in parts by weight:
450-550 parts of peeled fig, 45-55 parts of sugar, 2-20 parts of rose, 5-30 parts of lily and 1.2-8 parts of acid regulating agent.
Preferably, the roses comprise rose powder and/or rose paste.
Preferably, when the rose is rose powder, the weight part of the rose powder is 2-4 parts.
Preferably, when the rose is rose paste, the weight part of the rose paste is 10-20 parts.
Preferably, the lily comprises lily powder and/or lily petals.
Preferably, when the lily is lily powder, the weight part of the lily powder is 5-15 parts.
Preferably, when the lily is lily petals, the weight parts of the lily petals are 20-30 parts.
Preferably, the sugar comprises rock sugar and/or maltose.
Preferably, the acid regulating agent comprises lemon juice and/or citric acid;
when the acid regulating agent is lemon juice, the weight part of the lemon juice is 1.2-3.6 parts;
when the acid regulating agent is citric acid, the weight part of the citric acid is 5-8 parts.
The invention also provides a preparation method of the fig jam, which comprises the following steps:
1) mashing the peeled fig, mixing the obtained mash with sugar, rose and lily, and standing the obtained mixture for 50-70 min to obtain a static substance;
2) boiling the standing material obtained in the step 1), treating at 80-90 ℃, removing foams generated by the standing material in the treatment process, adding an acid regulating agent when the standing material does not splash liquid, and continuously treating for 3-5 min to obtain the fig jam.
The invention provides fig jam and a preparation method thereof, wherein the fig jam is prepared from the following raw materials in parts by weight: 450-550 parts of peeled fig, 45-55 parts of sugar, 2-20 parts of rose, 5-30 parts of lily and 1.2-8 parts of acid regulating agent. The fig jam provided by the invention takes lily and rose as auxiliary materials, the acid regulating agent has the effects of regulating acidity, sterilizing, preventing corrosion, increasing fruit aroma and improving glossiness in the jam, and the sugar has the effects of regulating sugar degree and increasing viscosity. The fig jam is rose red, has delicate mouthfeel and moderate sweetness, integrates the tastes of fig, lily, rose and an acid regulating agent, has faint scent, and has a dark color after being stored at 4 ℃ for half a year, but the mouthfeel is still and the faint scent is still remained.
Detailed Description
The invention provides fig jam which is prepared from the following raw materials in parts by weight: 450-550 parts of peeled fig, 45-55 parts of sugar, 2-20 parts of rose, 5-30 parts of lily and 1.2-8 parts of acid regulating agent.
The fig jam provided by the invention comprises peeled fig 450-550 parts by weight, preferably 180-520 parts by weight, and more preferably 500 parts by weight. In the present invention, the fig is preferably freshly-picked fig. The peeling method of the fig is not specially limited, and the conventional method for removing the fig peel is adopted.
The fig jam provided by the invention comprises 45-55 parts by weight of sugar, preferably 50 parts by weight. In the present invention, the sugar preferably includes crystal sugar and/or maltose, and when the sugar is crystal sugar and maltose, the mass ratio of the crystal sugar to the maltose is preferably 1: 1. The sources of the rock candy and the maltose are not particularly limited, and the rock candy and the maltose can be prepared from conventional commercial products. In the invention, the sugar is used for adjusting the sugar degree of the fig jam and increasing the viscosity of the fig jam.
The fig jam provided by the invention comprises 2-20 parts by weight of roses, preferably 10-15 parts by weight of roses. In the present invention, the roses include rose powder and/or rose paste. The sources of the rose powder and the rose jam are not particularly limited, and the rose powder and the rose jam can be prepared from conventional commercial products. In the invention, when the rose is preferably rose powder, the weight part of the rose powder is preferably 2-4 parts, and is preferably 3 parts. In the present invention, when the rose is preferably rose paste, the rose paste is preferably 10 to 20 parts by weight, more preferably 12 to 18 parts by weight, and most preferably 15 parts by weight. In the invention, the roses are used as auxiliary materials of the fig jam, the rose fragrance is brought to the fig jam, functional substances of the roses are reserved, the taste of the fig jam is better and the efficacy is more complete by combining with the lily, and the roses contain components such as flavone, citronellol, geraniol, phenethyl alcohol and terpenoids, and have the effects of antioxidant activity, blood fat regulation, thrombus resistance, bacteria resistance and the like.
The fig jam provided by the invention comprises 5-30 parts by weight of lily, preferably 10-25 parts by weight, and more preferably 15-20 parts by weight. In the present invention, the lily preferably includes lily powder and/or lily petals. The source of the lily powder is not particularly limited, and the lily powder can be obtained by adopting a conventional commercial product. In the present invention, the lily petals are preferably dried petals which are dried at low temperature. In the invention, when the lily is preferably lily powder, the weight part of the lily powder is preferably 5-15 parts, more preferably 8-12 parts, and most preferably 10 parts. In the present invention, when the lily is preferably a lily petal, the weight part of the lily petal is preferably 20 to 30 parts, more preferably 22 to 28 parts, and most preferably 25 parts. In the invention, the lily is used as an auxiliary material of the fig jam, so that the taste of the lily is kept, meanwhile, the functional substances of the lily are kept, and the lily and the rose jointly enable the fig jam to have better taste and complete efficacy.
The fig jam provided by the invention comprises 1.2-8 parts by weight of an acid regulating agent, preferably 2-6 parts by weight. In the present invention, the acid regulating agent preferably comprises lemon juice and/or citric acid. In the invention, when the acid regulator is lemon juice, the lemon juice is preferably 1.2-3.6 parts by weight, more preferably 2-3 parts by weight, the lemon juice is not particularly limited, and the lemon juice can be obtained by a conventional method. In the invention, when the acid regulator is citric acid, the weight part of the citric acid is preferably 5-8 parts, and more preferably 6-7 parts. In the invention, the acid regulating agent plays roles in regulating acidity, sterilizing and preventing corrosion, increasing fruit aroma and improving glossiness in the fig jam.
In the invention, the fig jam is a functional food with the sweetness of 30-36, the acidity of pH4.8-5.6 and all essential amino acids, a plurality of vitamins and minerals.
The invention also provides a preparation method of the fig jam, which comprises the following steps:
1) mashing the peeled fig, mixing the obtained mash with sugar, rose and lily, and standing the obtained mixture for 50-70 min to obtain a static substance;
2) boiling the standing material obtained in the step 1), treating at 80-90 ℃, removing foams generated by the standing material in the treatment process, adding an acid regulating agent when the standing material does not splash liquid, and continuously treating for 3-5 min to obtain the fig jam.
The peeled fig is smashed, the obtained smashed material is mixed with sugar, rose and lily, and the obtained mixture is kept stand for 50-70 min to obtain a static material.
The method for mashing peeled fig is not specially limited, and the common method for mashing fig is adopted. The mixing mode is not specially limited, and the materials are uniformly mixed by adopting a conventional method. In the invention, the standing time of the mixture is 50-70 min, preferably 55-65 min, and more preferably 60 min. In the invention, the standing makes the fig juiced and melts the sugar.
The obtained standing material is boiled and treated at the temperature of 80-90 ℃, foams generated by the standing material in the treatment process are removed, when no liquid splashes outside the standing material, an acid regulating agent is added, and the treatment is continued for 3-5 min, so that the fig jam is obtained.
The fig jam obtained is preferably filled into a sterilized glass bottle and sealed; the temperature of the fig jam is preferably above 60 ℃. In the invention, after the fig jam in the glass bottle is cooled, the glass bottle is sterilized by a bus sterilization method and is preserved after sterilization. In the invention, the sterilization temperature is preferably 80-100 ℃, and the sterilization time is preferably 1.5-2 h. In the present invention, the temperature for the preservation is preferably not higher than 4 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparing the fig jam:
(1) raw material treatment
Weighing 500g of fresh peeled fig, fully mashing, adding 50g of rock sugar, 3g of rose pollen and 10g of lily powder, putting into the same container, uniformly stirring, and standing for 1 h.
(2) Decoction method
Pouring the raw and auxiliary materials mixed in the step (1) into a stainless steel pot, boiling with strong fire to generate a large amount of foam, keeping the temperature slightly boiling (80 ℃) with slow fire, continuously skimming the foam, decocting until no liquid splashes out of the jam in the pot, thickening the texture, adding 3ml of lemon juice when no free water exists, continuously decocting for 5min, and turning off the fire to obtain the fig jam.
(3) Sealing for preservation
Pouring the decocted jam into a sterilized glass bottle while the jam is hot (not lower than 60 ℃), sealing, cooling the jam in the bottle, sterilizing the bottle containing the jam at 85 ℃ for 2h, and storing in a cold storage layer of a refrigerator.
Example 2
Preparing the fig jam:
(1) raw material treatment
Weighing 500g of fresh peeled fig, fully mashing, adding 50g of rock sugar, 3g of rose pollen and 10g of lily powder, putting into the same container, uniformly stirring, and standing for 1 h.
(2) Decoction method
Pouring the raw and auxiliary materials mixed in the step (1) into a stainless steel pot, boiling with strong fire to generate a large amount of foam, keeping the temperature slightly boiling (90 ℃) with slow fire, continuously skimming the foam, decocting until the jam does not splash outside liquid in the pot and becomes thick, adding 5g of citric acid, continuously decocting for 3min, and turning off the fire to obtain the fig jam.
(3) Sealing for preservation
Pouring the decocted jam into a sterilized glass bottle while the jam is hot (not lower than 60 ℃), sealing, cooling the jam in the bottle, sterilizing the bottle containing the jam at 85 ℃ for 2h, and storing in a cold storage layer of a refrigerator.
Example 3
Preparing the fig jam:
(1) raw material treatment
Weighing 500g of fresh peeled fig, fully mashing, adding 50g of maltose, 3g of rose pollen and 10g of lily powder, putting into the same container, uniformly stirring, and standing for 1 h.
(2) Decoction method
Pouring the raw and auxiliary materials mixed in the step (1) into a stainless steel pot, boiling with strong fire to generate a large amount of foam, keeping the temperature slightly boiling (80 ℃) with slow fire, continuously skimming the foam, decocting until the jam does not splash outside liquid in the pot and becomes thick, adding 5g of citric acid, continuously decocting for 5min, and turning off the fire to obtain the fig jam.
(3) Sealing for preservation
Pouring the decocted jam into a sterilized glass bottle while the jam is hot (not lower than 60 ℃), sealing, cooling the jam in the bottle, sterilizing the bottle containing the jam at 90 ℃ for 1.5h, and storing in a cold storage layer of a refrigerator.
Example 4
Preparing the fig jam:
(1) raw material treatment
Weighing 500g of fresh peeled fig, fully mashing, adding 50g of rock sugar, 20g of rose paste and 10g of lily powder, putting into the same container, uniformly stirring, and standing for 1 h.
(2) Decoction method
Pouring the raw and auxiliary materials mixed in the step (1) into a stainless steel pot, boiling with strong fire to generate a large amount of foam, keeping the temperature slightly boiling (90 ℃) with slow fire, continuously skimming, decocting until the jam does not splash outside liquid in the pot and becomes thick, adding 3ml of lemon juice, continuously decocting for 5min, and turning off the fire to obtain the fig jam.
(3) Sealing for preservation
Pouring the decocted jam into a sterilized glass bottle while the jam is hot (not lower than 60 ℃), sealing, cooling the jam in the bottle, sterilizing the bottle containing the jam at 85 ℃ for 2h, and storing in a cold storage layer of a refrigerator.
According to the embodiment, the lily and the rose are used as auxiliary materials, so that the fig jam is better in taste, complete in effect and stronger in fragrance.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The fig jam is characterized by being prepared from the following raw materials in parts by weight:
450-550 parts of peeled fig, 45-55 parts of sugar, 2-20 parts of rose, 5-30 parts of lily and 1.2-8 parts of acid regulating agent.
2. The fig jam according to claim 1, wherein the roses comprise rose flour and/or rose paste.
3. The fig jam according to claim 1 or 2, characterized in that when the rose is rose powder, the rose powder is 2 to 4 parts by weight.
4. The fig jam according to claim 1, wherein when the rose is a rose jam, the rose jam is 10 to 20 parts by weight.
5. The fig jam of claim 1, wherein the lily comprises lily flour and/or lily petals.
6. The fig jam according to claim 1 or 5, wherein when the lily is lily powder, the weight part of the lily powder is 5-15 parts.
7. The fig jam according to claim 1 or 5, wherein when the lily is lily petal, the weight part of the lily petal is 20-30 parts.
8. The fig jam according to claim 1, characterized in that the sugar comprises crystal sugar and/or maltose.
9. The fig jam according to claim 1, wherein the acid regulating agent comprises lemon juice and/or citric acid;
when the acid regulating agent is lemon juice, the weight part of the lemon juice is 1.2-3.6 parts;
when the acid regulating agent is citric acid, the weight part of the citric acid is 5-8 parts.
10. A method of preparing fig jam according to any one of claims 1 to 9, comprising the steps of:
1) mashing the peeled fig, mixing the obtained mash with sugar, rose and lily, and standing the obtained mixture for 50-70 min to obtain a static substance;
2) boiling the standing material obtained in the step 1), treating at 80-90 ℃, removing foams generated by the standing material in the treatment process, adding an acid regulating agent when the standing material does not splash liquid, and continuously treating for 3-5 min to obtain the fig jam.
CN201911006434.1A 2019-10-22 2019-10-22 Fig jam and preparation method thereof Pending CN110584048A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115226868A (en) * 2022-07-05 2022-10-25 安徽中谷食品有限公司 Jam for bread processing and smearing equipment thereof

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CN101744160A (en) * 2008-12-11 2010-06-23 唐文锋 Making method of flowery jam
CN105876289A (en) * 2014-10-09 2016-08-24 王萍 Health care fig jam
CN106262346A (en) * 2016-08-21 2017-01-04 吴张荣 A kind of Fructus Fici jam and preparation method thereof
CN106805173A (en) * 2017-01-23 2017-06-09 新疆戈壁果香农业开发有限公司 Blackcurrant rose jam and preparation method thereof
CN108783338A (en) * 2018-05-22 2018-11-13 合肥市绿之林农业开发有限公司 A kind of fig compound nectar and preparation method thereof
CN108783344A (en) * 2018-06-27 2018-11-13 合肥市绿之林农业开发有限公司 A kind of honey fig fruit jam and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN101744160A (en) * 2008-12-11 2010-06-23 唐文锋 Making method of flowery jam
CN105876289A (en) * 2014-10-09 2016-08-24 王萍 Health care fig jam
CN106262346A (en) * 2016-08-21 2017-01-04 吴张荣 A kind of Fructus Fici jam and preparation method thereof
CN106805173A (en) * 2017-01-23 2017-06-09 新疆戈壁果香农业开发有限公司 Blackcurrant rose jam and preparation method thereof
CN108783338A (en) * 2018-05-22 2018-11-13 合肥市绿之林农业开发有限公司 A kind of fig compound nectar and preparation method thereof
CN108783344A (en) * 2018-06-27 2018-11-13 合肥市绿之林农业开发有限公司 A kind of honey fig fruit jam and preparation method thereof

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日本兵库营养调理制果专门学校: "《顶级蛋糕甜点酱调理技术》", 31 July 2017 *
田中博子: "《果酱制作》", 31 July 2018 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115226868A (en) * 2022-07-05 2022-10-25 安徽中谷食品有限公司 Jam for bread processing and smearing equipment thereof

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