CN113317469A - Making method of mango and sweet potato compound jam - Google Patents

Making method of mango and sweet potato compound jam Download PDF

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Publication number
CN113317469A
CN113317469A CN202110709779.4A CN202110709779A CN113317469A CN 113317469 A CN113317469 A CN 113317469A CN 202110709779 A CN202110709779 A CN 202110709779A CN 113317469 A CN113317469 A CN 113317469A
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Prior art keywords
mango
sweet potato
jam
sweet
pulp
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Chinese (zh)
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杨郑州
谢晓娜
黄斌
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Baise University
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Baise University
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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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L29/20—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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • A23L3/3562—Sugars; Derivatives 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses a preparation method of mango and sweet potato compound jam, which is simple in formula and easy to popularize to industrial scale production, wherein mango and sweet potato are used as main raw materials, a color fixative, white granulated sugar and a thickening agent are added, and the mixture is boiled to improve the concentration of the jam, increase the osmotic pressure, reduce the water activity, inhibit the growth of microorganisms and effectively prolong the jam retention time, and the compound jam is obtained after canning, sterilization and cooling.

Description

Making method of mango and sweet potato compound jam
Technical Field
The invention relates to a preparation method of jam, in particular to a preparation method of mango and sweet potato compound jam.
Background
The jam is a gel substance, is prepared by decocting natural fruits, can be stored for a long time and is convenient to transport, the taste is sour and sweet, the mouthfeel is fine and mellow, a plurality of cooks can smear the jam on pastries such as bread and toast to enrich the mouthfeel of the pastries, and the jam is suitable for all people and has the effects of seasoning, invigorating stomach and stimulating appetite. In the age of the inexhaustible preservation technology, people want to keep the taste of fruits, wherein the method for preparing preserved fruits and jam is a common method for people, the method originates in the 19 th century, and the jam is still one of the seasonings commonly prepared in European and American families until now.
The mango serving as the king of tropical fruits not only contains a large amount of nutrient substances such as vitamin A, vitamin C, crude fiber, protein, sugar, protein, mineral substances, saccharides and the like, can well trap nutrients required by a human body, but also has the effects of clearing intestines and stomach, preventing and treating constipation and arteriosclerosis, preventing and treating hypertension, beautifying skin and resisting cancers. Mango is mainly put into the market in 7 and 8 months, the time of coming into the market is short, and people are difficult to eat mango in other non-marketing seasons, so that mango jam has a good market prospect, and few mango jam products exist in the current market.
Polysaccharide is often added into common mango jam products in the market, so that the good shape of the jam is maintained, the taste of the jam is enhanced, but the hidden danger of high sugar is caused after long-term eating, the health of a human body is not good, and meanwhile, the mango jam has the defect that the mango jam is difficult to store for a long time.
Disclosure of Invention
The invention aims to overcome the technical defects and provides a preparation method of mango and sweet potato compound jam.
In order to solve the technical problems, the technical scheme provided by the invention is a preparation method of mango and sweet potato compound jam, which comprises the following steps:
1) preparing mango pulp: selecting fresh mango with moderate maturity, cleaning the mango, peeling and removing the core, cutting mango pulp into small pieces, draining, putting the small pieces into a juice extractor, adding purified water with the weight 1-2 times that of the raw material, pulping to obtain mango pulp, and placing the mango pulp for later use;
2) preparing mashed sweet potato: selecting sweet potatoes, cleaning, peeling and slicing the sweet potatoes, then putting the sweet potatoes into a steamer to be steamed with small fire, adding a color fixative into the cooked sweet potatoes, putting the sweet potatoes into a juicer, adding purified water with the weight 1-2 times of that of the raw materials to pulp the sweet potatoes to obtain mashed sweet potatoes, and placing the mashed sweet potatoes for later use;
3) preparing the jam: taking the mango pulp and the sweet potato paste according to the proportion, putting the mango pulp and the sweet potato paste into a pot, heating and heating for cooking, stirring during cooking to ensure that the mango pulp and the sweet potato paste are uniform and prevented from being burnt, then sequentially adding the white granulated sugar and the thickening agent according to the proportion, canning, sterilizing and cooling to obtain a finished product.
Preferably, the mango is Brilliant mango, and the sweet potato is red sweet potato.
Preferably, the color fixative is food grade citric acid, and the concentration of the color fixative is 0.3% -0.5%.
Preferably, the ratio of the mango pulp to the sweet potato paste is 1:1-2: 1.
Preferably, the thickening agent is food grade sodium carboxymethylcellulose (CMC-Na), and the addition amount of the thickening agent is 0.2% of the total weight of the jam.
Preferably, the addition amount of the white granulated sugar is 10-14% of the total weight of the jam.
Preferably, the cooking temperature of the mango pulp and the sweet potato paste is 95-100 ℃, and the cooking time is 10-14 min.
Preferably, the temperature of the jam is controlled to be not lower than 85 ℃ during canning, and the temperature is not lower than 80 ℃ during can sealing.
Preferably, the sterilization temperature is controlled to be 95-100 ℃, and the sterilization time is about 5-10 min.
The raw materials in the invention are as follows:
and (3) mango: the mango is bright in color, juicy in pulp and smooth in mouthfeel, and is one of the fruits essential for people to live. The mango has high nutritional value, contains rich sugar, protein and crude fiber, and contains the highest carotene content which is 45-104 times that of the apple and is rarely contained in the fruit; and the content of vitamin C is also rich and is 3-10 times of that of the apple. Mango also has protein, fat, sugar and the like which are necessary for a human body, and besides, the mango also has various edible values and medicinal values, for example, mango can clear liver, improve eyesight, invigorate stomach and nourish face when being frequently eaten, has the effects of delaying organ failure, reducing phlegm and stopping cough for old people, and has the effects of relieving and preventing cardiovascular and cerebrovascular diseases for people, and in medicine, mango is extracted and used in diuretic and stain-relieving agents, and the unique virus-inhibiting effect is also often used for resisting viruses such as pyococcus, escherichia coli, pseudomonas aeruginosa and the like; mango also has anticancer effect because lycopene, flavonoid and selenium all have the effect of inhibiting the generation of carcinogenic substances, especially colon cancer.
Sweet potato: also known as sweet potato, an annual herb, sweet potato is rich in sugars, proteins, mucins, lysine and various vitamins, with the highest content of beta-carotene, vitamin E and vitamin C. Especially sweet potato contains abundant lysine. Sweet potatoes contain a large amount of dietary fibers, carotene, vitamin A, vitamin B, vitamin C, vitamin E, a plurality of trace elements such as potassium, iron, copper, selenium, calcium and the like, have very high nutritional value, and are called as health-care food with the most balanced nutrition by nutriologists. The ancient Chinese medicine praises sweet potato in the compendium of materia Medica, and has the effects of tonifying deficiency and lack, benefiting strength, strengthening spleen and stomach, promoting blood circulation by removing blood stasis, clearing heat and detoxicating, and the like.
Compared with the prior art, the invention has the advantages that: the mango and sweet potato compound jam is simple in formula and easy to popularize to industrial scale production, mango and sweet potato are used as main raw materials, the color fixative, white granulated sugar and the thickening agent are added, boiling is carried out, the concentration of the jam is improved, osmotic pressure is increased, water activity is reduced, growth of microorganisms is inhibited, the jam retention time is effectively prolonged, the compound jam is obtained after canning, sterilization and cooling, the compound jam is transparent in color, excellent in taste, uniform in color and fine and smooth in tissue state, the nutritional ingredients of the mango and the sweet potato are effectively reserved, and the mango and sweet potato compound jam can be eaten for a long time and is suitable for people of all ages and both sexes.
Drawings
FIG. 1 is a process flow schematic diagram of a preparation method of mango and sweet potato compound jam.
Detailed Description
The following provides a detailed description of the preparation method of the mango and sweet potato compound jam of the invention with reference to the following examples.
Example 1
Selecting fresh mango with moderate maturity, cleaning the mango, peeling and removing the core, cutting mango pulp into small pieces, draining, putting the small pieces into a juice extractor, adding purified water with the weight 1 time that of the raw materials, pulping to obtain mango pulp, and placing the mango pulp for later use; selecting sweet potatoes, cleaning, peeling and slicing the sweet potatoes, then putting the sweet potatoes into a steamer to be steamed with small fire, adding citric acid with the concentration of 0.3 percent into the cooked sweet potatoes, putting the sweet potatoes into a juicer, adding purified water with the weight 1 time that of the raw materials to pulp the sweet potatoes to obtain mashed sweet potatoes, and placing the mashed sweet potatoes for later use; taking mango pulp and sweet potato paste according to a ratio of 1:1, putting the mango pulp and the sweet potato paste into a pot, heating and heating for boiling, stirring during boiling to ensure that the mango pulp and the sweet potato paste are uniform and prevented from being burnt, wherein the boiling temperature of the mango pulp and the sweet potato paste is 95 ℃, the boiling time is 10min, and then sequentially adding white granulated sugar and sodium carboxymethyl cellulose according to a ratio, wherein the addition amount of the sodium carboxymethyl cellulose is 0.2% of the total weight of the jam, and the addition amount of the white granulated sugar is 10% of the total weight of the jam; and canning and sterilizing, wherein the temperature of the jam is controlled to be not lower than 85 ℃ during canning, the temperature is not lower than 80 ℃ during can sealing, the sterilization temperature is controlled to be 100 ℃, the sterilization time is about 5min, and the finished product can be obtained after cooling.
Example 2
Selecting fresh mango with moderate maturity, cleaning the mango, peeling and removing the core, cutting mango pulp into small pieces, draining, putting the small pieces into a juice extractor, adding purified water with the weight 1.5 times that of the raw materials, pulping to obtain mango pulp, and placing the mango pulp for later use; selecting sweet potatoes, cleaning, peeling and slicing the sweet potatoes, then putting the sweet potatoes into a steamer to be steamed with small fire, adding citric acid with the concentration of 0.4 percent into the cooked sweet potatoes, putting the sweet potatoes into a juicer, adding purified water with the weight 1.5 times that of the raw materials to pulp the sweet potatoes to obtain mashed sweet potatoes, and placing the mashed sweet potatoes for later use; taking mango pulp and sweet potato paste according to a ratio of 1.5:1, putting the mango pulp and the sweet potato paste into a pot, heating and heating for boiling, stirring during boiling to ensure that the mango pulp and the sweet potato paste are uniform and prevented from being burnt, wherein the boiling temperature of the mango pulp and the sweet potato paste is 100 ℃, the boiling time is 12min, and then sequentially adding white granulated sugar and sodium carboxymethyl cellulose according to a ratio, wherein the addition amount of the sodium carboxymethyl cellulose is 0.2% of the total weight of the jam, and the addition amount of the white granulated sugar is 12% of the total weight of the jam; and canning and sterilizing, wherein the temperature of the jam is controlled to be not lower than 85 ℃ during canning, the temperature is not lower than 80 ℃ during can sealing, the sterilization temperature is controlled to be 100 ℃, the sterilization time is about 7min, and the finished product can be obtained after cooling.
Example 3
Selecting fresh mango with moderate maturity, cleaning the mango, peeling and removing the core, cutting mango pulp into small pieces, draining, putting the small pieces into a juice extractor, adding purified water with the weight 2 times that of the raw materials, pulping to obtain mango pulp, and placing the mango pulp for later use; selecting sweet potatoes, cleaning, peeling and slicing the sweet potatoes, then putting the sweet potatoes into a steamer to be steamed with small fire, adding citric acid with the concentration of 0.5 percent into the cooked sweet potatoes, putting the sweet potatoes into a juicer, adding purified water with the weight 2 times that of the raw materials to pulp the sweet potatoes to obtain mashed sweet potatoes, and placing the mashed sweet potatoes for later use; taking mango pulp and sweet potato paste according to a ratio of 2:1, putting the mango pulp and the sweet potato paste into a pot, heating and heating for cooking, stirring during cooking to enable the mango pulp and the sweet potato paste to be uniform and prevent the mango pulp and the sweet potato paste from being burnt, wherein the cooking temperature of the mango pulp and the sweet potato paste is 100 ℃, the cooking time is 14min, then sequentially adding white granulated sugar and sodium carboxymethylcellulose according to a ratio, the addition amount of the sodium carboxymethylcellulose is 0.2% of the total weight of the jam, and the addition amount of the white granulated sugar is 14% of the total weight of the jam; and canning and sterilizing, wherein the temperature of the jam is controlled to be not lower than 85 ℃ during canning, the temperature is not lower than 80 ℃ during can sealing, the sterilization temperature is controlled to be 100 ℃, the sterilization time is about 10min, and the finished product can be obtained after cooling.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (9)

1. The preparation method of the mango and sweet potato compound jam is characterized by comprising the following steps:
1) preparing mango pulp: selecting fresh mango with moderate maturity, cleaning the mango, peeling and removing the core, cutting mango pulp into small pieces, draining, putting the small pieces into a juice extractor, adding purified water with the weight 1-2 times that of the raw material, pulping to obtain mango pulp, and placing the mango pulp for later use;
2) preparing mashed sweet potato: selecting sweet potatoes, cleaning, peeling and slicing the sweet potatoes, then putting the sweet potatoes into a steamer to be steamed with small fire, adding a color fixative into the cooked sweet potatoes, putting the sweet potatoes into a juicer, adding purified water with the weight 1-2 times of that of the raw materials to pulp the sweet potatoes to obtain mashed sweet potatoes, and placing the mashed sweet potatoes for later use;
3) preparing the jam: taking the mango pulp and the sweet potato paste according to the proportion, putting the mango pulp and the sweet potato paste into a pot, heating and heating for cooking, stirring during cooking to ensure that the mango pulp and the sweet potato paste are uniform and prevented from being burnt, then sequentially adding the white granulated sugar and the thickening agent according to the proportion, canning, sterilizing and cooling to obtain a finished product.
2. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the mango is preferably Brilliant mango, and the sweet potato is preferably red sweet potato.
3. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the color fixative is food-grade citric acid, and the concentration of the color fixative is 0.3-0.5%.
4. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the ratio of the mango pulp to the sweet potato paste is 1:1-2: 1.
5. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the thickening agent is edible sodium carboxymethylcellulose (CMC-Na), and the addition amount of the thickening agent is 0.2% of the total weight of the jam.
6. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the addition amount of the white granulated sugar is 10-14% of the total weight of the jam.
7. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the cooking temperature of the mango pulp and the sweet potato paste is 95-100 ℃, and the cooking time is 10-14 min.
8. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the temperature of the jam to be canned is controlled to be not lower than 85 ℃, and the temperature is not lower than 80 ℃ when the can is sealed.
9. The making method of the mango and sweet potato compound jam as claimed in claim 1, which is characterized by comprising the following steps: the sterilization temperature is controlled to be 95-100 ℃, and the sterilization time is about 5-10 min.
CN202110709779.4A 2021-06-25 2021-06-25 Making method of mango and sweet potato compound jam Pending CN113317469A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564283A (en) * 2012-07-24 2014-02-12 黑龙江省轻工科学研究院 Preparation method for composite fruit jam
CN106923277A (en) * 2017-01-20 2017-07-07 姚逍逸 A kind of processing method of Ipomoea batatas mixed jam
CN107373547A (en) * 2017-08-18 2017-11-24 百色学院 A kind of Mango Low-sugar jam and preparation method thereof
CN108125171A (en) * 2017-11-17 2018-06-08 蒋艳 A kind of preparation method of sweet potato jam
CN108685073A (en) * 2018-03-22 2018-10-23 许昌学院 A kind of orange peel purple sweet potato compound nectar and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564283A (en) * 2012-07-24 2014-02-12 黑龙江省轻工科学研究院 Preparation method for composite fruit jam
CN106923277A (en) * 2017-01-20 2017-07-07 姚逍逸 A kind of processing method of Ipomoea batatas mixed jam
CN107373547A (en) * 2017-08-18 2017-11-24 百色学院 A kind of Mango Low-sugar jam and preparation method thereof
CN108125171A (en) * 2017-11-17 2018-06-08 蒋艳 A kind of preparation method of sweet potato jam
CN108685073A (en) * 2018-03-22 2018-10-23 许昌学院 A kind of orange peel purple sweet potato compound nectar and preparation method thereof

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