TH7203C3 - Jam Mao with Vitamin C - Google Patents

Abstract

DC60 Vitamin C-fortified mama jam contains meat and red mole juice, mash and black cat juice (3: 1), granulated sugar, clean water, pectin and vitamin C. The production process is about 1/10 of the amount of sugar. All the sugar used, mix them. Into pectin Mix red and black meat (3: 1) with sugar and clean water and simmer over low heat (80-85 degrees Celsius), stirring all the time in the same direction for 10-15 minutes, increasing the temperature of the marmalade to 105 degrees. Celsius, add pectin and vitamin C and stir to combine. Causing the temperature to be reduced to 80 degrees Celsius. The sterile jar is tightly closed with a lid, cooled, the resulting product has a reddish-purple color. Sweet and sour It has the optimum viscosity for spreading over bread and enhances the nutritional value. And the value of local fruits as well as raw materials in Mao beverage industry Vitamin C-fortified mama jam contains meat and red maize juice: pulp and black cat juice (3: 1), granulated sugar, clean water, pectin and vitamin C. The production process is about 1/10 of the amount of sugar. All the sugar used, mix them. Into pectin Mix red and black (3: 1) meat with sugar and clean water, simmer over low heat (80-85 ํ C), stirring all the time in the same direction for 10-15 minutes, increasing the temperature of the marmalade to 105 degrees. Celsius, add pectin and vitamin C and stir to combine. The temperature is reduced to 80 ํ C. The sterile jar is tightly closed with a lid, cooled, the resulting product has a magenta color Sweet and sour It has the optimum viscosity for spreading over bread and enhances the nutritional value. And the value of local fruits and raw materials Mao beverage industry:

Claims (2)

1.Vitamin C-fortified jam contains the following ingredients: - Beef and red maw juice: meat and black maw juice (3: 1) 43-45% by weight - Sugar 43-45% by weight - Clean water 10-12% by Weight - 0.32-0.34% pectin by weight - Vitamin C 0.01% by weight. 2. Production process for vitamin C supplemented mama jam according to claim 1, where the production process is as follows: 2.1 Wash moles in clean water. Then mix red and black maize at the rate of 3 to 1, heat at 60 degrees Celsius for 10-15 minutes to extract pactin from the maize, let it cool, force the meat to crack to separate the seeds. Mix the maize that separates the pellets. The water and meat. 2.2 Divided sugar approximately 1/10 of the total amount of sugar used. Mix with pectin and vitamin C to achieve good pectin distribution. Set aside. 2.3 Mix with remaining sugar and clean water to simmer. Soft light, temperature 80-85 degrees Celsius, keep people in the same direction for 10-15 minutes, increase the temperature. 2.4 Add the mixture from 2.2 and stir until well blended, cool until the temperature is reduced to 80 degrees Celsius. 2.5 Pack the marmalade into the pre-treated jars. Sterilized Close the bottle tightly. Reduce the temperature of marmalade. Down by soaking the jam jar in cold water