TH17540Y - Recipe for papaya jam mixed with watermelon juice and the manufacturing process. - Google Patents

Abstract

------February 28, 2020------(OCR) Page 1 of 1 Summary of Invention: A recipe for papaya jam mixed with watermelon juice consists of papaya pulp, granulated sugar, concentrated watermelon juice, pectin, and citric acid. The production process includes preparing concentrated watermelon juice and producing papaya jam mixed with concentrated watermelon juice. The aim is to produce a papaya jam with reduced sugar content using concentrated watermelon juice, resulting in a healthy product suitable for those who prefer less sweetness or want to reduce sugar intake. Furthermore, the production process is simple, making it a suitable alternative for agricultural product development and increasing community income. ------------ Page 1 of 1 Summary of Invention: A recipe for papaya jam mixed with concentrated watermelon juice consists of papaya pulp, granulated sugar, concentrated watermelon juice, pectin, and citric acid. The production process includes preparing concentrated watermelon juice and producing papaya jam mixed with concentrated watermelon juice. The goal is to produce a papaya jam with reduced sugar content using concentrated watermelon juice, resulting in a healthy product suitable for those who prefer less sweetness or want to reduce sugar intake. The production process is also simple. Its simple production method makes it suitable as an alternative for developing agricultural productivity and increasing community income.

Claims (3)

------February 28, 2020------(OCR) Page 1 of 1 page. Claims 1. The formula for papaya jam mixed with watermelon juice consists of: - Concentrated watermelon juice 20-40 percent by weight - Sugar 10-30 percent by weight - Papaya pulp 30-60 percent by weight - Pectin 0.6-2.0 percent by weight - Citric acid 0.3-1.0 percent by weight 2. The formula for papaya jam mixed with watermelon juice according to Claims 1, where the concentrated watermelon juice can be from Kinnaree watermelon, Jintara watermelon, or Topodo watermelon, either individually or in combination. 3. The manufacturing process for papaya jam mixed with watermelon juice according to Claims 1 or 2 has the following steps: a. Preparation of concentrated watermelon juice by cleaning Kinnaree watermelon, peeling, removing seeds from the pulp, and cutting the watermelon pulp into small pieces. Before blending with a juicer, the watermelon juice is then simmered at 90-120°C until it thickens and reaches a total dissolved solids content of 32° Brix. b. Production of papaya jam with concentrated watermelon juice: Peel and clean the papaya, removing the seeds. Cut the papaya and blend until smooth. Place the blended papaya in a brass pan and simmer at 100-110°C. Add sugar, concentrated watermelon juice, and pectin. Stir the mixture until well combined, then add citric acid. Continue simmering until the sweetness reaches 65° Brix. Then, bottle in airtight glass containers and store at room temperature for 20-30 days. ------------ Page 1 of 1 Claim 1. The formula for papaya jam mixed with concentrated watermelon juice consists of: - Concentrated watermelon juice 20-40 percent by weight - Sugar 10-30 percent by weight - Pectin 30-60 percent by weight - Papaya pulp 0.6-2.0 percent by weight - Citric acid 0.3-1.0 percent by weight 2. The production process for papaya jam mixed with concentrated watermelon juice, as per claim 1, consists of: a. Preparation of concentrated watermelon juice: Kinnaree watermelons are cleaned, peeled, and seeds removed from the flesh. The watermelon flesh is then cut into small pieces before being blended using a juicer. Only the juice portion is then simmered at 90-120 degrees Celsius until it thickens and the total dissolved solids content reaches 32 Brix. b. Production of papaya jam mixed with concentrated watermelon juice: Papayas are peeled and cleaned, seeds removed, and the flesh cut into pieces and blended finely. The blended papaya flesh is then placed in a brass pan and simmered at 100-110 degrees Celsius. Sugar, concentrated watermelon juice, and pectin are added and stirred until the mixture is well combined. Citric acid is then added, and the mixture is simmered until the sweetness reaches 65 Brix. The jam is then packaged in airtight glass containers and stored at room temperature for 20-30 days. 3. The formula for papaya jam mixed with concentrated watermelon juice and the manufacturing process as per claim 1 or 2, where the concentrated watermelon juice can be made from either the Kinnaree, Jintara, or Topodo watermelon varieties, or a combination thereof.