CN105851996A - Fructus lycii jam and making method thereof - Google Patents
Fructus lycii jam and making method thereof Download PDFInfo
- Publication number
- CN105851996A CN105851996A CN201610294631.8A CN201610294631A CN105851996A CN 105851996 A CN105851996 A CN 105851996A CN 201610294631 A CN201610294631 A CN 201610294631A CN 105851996 A CN105851996 A CN 105851996A
- Authority
- CN
- China
- Prior art keywords
- fructus lycii
- slurry
- fruit jam
- mass ratio
- jam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides fructus lycii jam and a making method thereof, and relates to the technical field of food. The fructus lycii jam is mainly made from fructus lycii pulp, white granulated sugar and food gum according to the mass ratio of 100:(20-30):(0.08-1.4), fructus lycii pulp is pulp obtained by smashing fresh fructus lycii or pulp obtained by mixing and smashing dry fructus lycii and water according to the mass ratio of 1:(4-6), and food gum is a mixture of pectin and xanthan gum according to the mass ratio of (0.9-1.3):(0.08-0.1). The fructus lycii jam is a new fructus lycii product, the simplex market situation of fructus lycii products is improved, the fructus lycii jam has high nutritional value, the product quality can not be easily influenced by external factors, and the fructus lycii jam is convenient to carry and store. The making method is simple in step, and industrial production can be easily achieved.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of Fructus Lycii fruit jam and
Manufacture method.
Background technology
Fructus Lycii contains rich in protein, dietary fiber, vitamin and mineral, also simultaneously
Rich in having the lycium barbarum polysaccharide of physiological action, carotenoid and Fructus Lycii flavone.Particularly Chinese holly
Lycium barbarum polysaccharide in Qi, it can promote body's immunity, improve body defence capability,
There is antitumor, defying age, reduce the advantage such as blood glucose, blood fat.Fructus Lycii is that a kind of medicine food is held concurrently
Good merchantable brand.
But for a long time, the Fructus Lycii processed goods of China is all based on drying Fructus Lycii, drying
Major way be the drying and artificial hot blast of nature, the processing and utilization of Fructus Lycii is still in primary rank
Section, converted products kind is few.Additionally, after Fructus Lycii system is dry, be also easy to produce brown stain, suction
The phenomenons such as tide, product quality is the most impacted and reduces.
Summary of the invention
It is an object of the invention to provide a kind of Fructus Lycii fruit jam, this Fructus Lycii fruit jam belongs to a kind of new
Fructus Lycii product, improve the market situation that Fructus Lycii product is single, this Fructus Lycii fruit jam has relatively
High nutritive value, and product quality is not easy to be affected by extraneous factor, it is simple to carry and
Storage.
Another object of the present invention is to provide the manufacture method of a kind of Fructus Lycii fruit jam, with to upper
The making of the Fructus Lycii fruit jam stated is done technology and is guided.
The present invention solves it and technical problem is that and realize by the following technical solutions:
A kind of Fructus Lycii fruit jam, mainly includes following raw material: Fructus Lycii slurry, white sugar and food
Glue, Fructus Lycii slurry, white sugar, the mass ratio of foodstuff glue are 100:20～30:0.08～1.4, Chinese holly
Qi slurry be fresh fructus lycii broken after slurry, or Fructus Lycii slurry be dry wolfberry with water according to matter
Measure more broken than 1:4～6 mixing after slurry, foodstuff glue is that pectin and xanthan gum are according to mass ratio
The mixture of 0.9～1.3:0.08～0.1 proportioning.
It addition, the manufacture method of a kind of above-mentioned Fructus Lycii fruit jam, including according to proportioning, by raw material
Under conditions of being placed in 80 DEG C～95 DEG C, being concentrated into soluble solid content is 40～60%,
To Fructus Lycii fruit jam.
Relative to prior art, the present invention includes following beneficial effect: the present invention utilizes Fructus Lycii
Slurry mixes concentration with white sugar, foodstuff glue, prepares Fructus Lycii fruit jam, and this Fructus Lycii fruit jam can
Be effectively maintained natural flavor and the nutrition of Fructus Lycii, it is possible to be prevented effectively from Chinese wolfberry fruit dry goods because of
The water suction moisture absorption and cause the problem that product quality declines.And this Fructus Lycii fruit jam is a kind of new
Product, belongs to a kind of business innovation, effectively improves the market situation that Fructus Lycii product is single,
Compensate for the market vacancy of Fructus Lycii deep processing.Wherein, the interpolation of white sugar, can not only increase
Add the content of soluble solid in Fructus Lycii fruit jam, in manufacturing process, to Fructus Lycii fruit jam
Gel play facilitation, and, white sugar is nonreducing sugar, and it will not accelerate U.S.
Maillard reaction, and make fruit jam generation brown stain.The Fructus Lycii fruit jam that the present invention provides also has and is prone to
The feature carried, facilitates consumer to eat, and storage is also convenient for.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will
Technical scheme in the embodiment of the present invention is clearly and completely described.In embodiment not
Indicating actual conditions person, the condition advised according to normal condition or manufacturer is carried out.Examination used
Agent or instrument unreceipted production firm person, being can be by the commercially available conventional product bought and obtain
Product.
Below Fructus Lycii fruit jam of the embodiment of the present invention and preparation method thereof is specifically described.
Fructus Lycii fruit jam mainly includes following raw material: Fructus Lycii slurry, white sugar and foodstuff glue, Chinese holly
Qi slurry, white sugar, the mass ratio of foodstuff glue are 100:20～30:0.08～1.4, Fructus Lycii slurry
For fresh fructus lycii slurry after broken, or Fructus Lycii slurry be dry wolfberry with water according to mass ratio
Slurry after 1:4～6 mixing is broken, foodstuff glue is that pectin and xanthan gum are according to mass ratio
The mixture of 0.9～1.3:0.08～0.1 proportioning.
The sugar content of the Fructus Lycii fruit jam that the present invention provides, below 30%, belongs to a kind of low sugar Chinese holly
Fructus lycii beans, its mouthfeel is moderate, will not be the sweetest greasy, also will not be because of high sugar intake to body
Body health brings harmful effect.
Wherein, Fructus Lycii slurry, white sugar, the mass ratio of foodstuff glue are preferably
100:23～28:1～1.2, foodstuff glue is preferably pectin and xanthan gum according to mass ratio
The mixture of 0.9～1.1:0.1 proportioning.
Foodstuff glue can fully aquation be formed sticky, satiny or jelly liquid under certain condition
Macromolecular substances, can play offer thickening, adhesion-promoting, adhesive force etc. in processed food and make
With.Pectin and xanthan gum with the use of playing potentiation, improve Fructus Lycii fruit jam
Toughness and stability.The selection of foodstuff glue does not limit, and can be agar, xanthan
Glue, hyper-methoxy pectin, hypo-methoxy pectin etc., but preferably hypo-methoxy pectin, because of
Fruit jam can be made when relatively low sugar content to form gel for hypo-methoxy pectin, reduce fruit jam
Heat, makes Fructus Lycii fruit jam more healthy.
Raw material also include food stage calcareous material, food stage calcareous material be food-grade calcium chloride,
The mass ratio of one or more in edible calcium carbonate, Fructus Lycii slurry and food stage calcareous material
For 100:0.024～0.048, preferably 0.035～0.045.Food stage calcareous material can carry
For divalent calcium ions, hypo-methoxy pectin is played potentiation, promote fruit jam gel.
Raw material also includes acidity regulator, and acidity regulator is citric acid, sodium citrate, breast
One or more in acid, tartaric acid, malic acid, potassium citrate, optimization citric acid.Profit
Regulate the acid-base value of Fructus Lycii fruit jam with acidity regulator, make Fructus Lycii fruit jam have suitable sweet
Acid ratio, it is good that Fructus Lycii fruit jam more conforms to popular taste, taste.
And the manufacture method of Fructus Lycii fruit jam includes, according to proportioning, raw material is placed in 80 DEG C～95 DEG C
Under conditions of, being concentrated into soluble solid content is 30～50%, obtains Fructus Lycii fruit jam.
During Fructus Lycii slurry in preparing raw material, can first pass through and select cleanup step: no matter
Utilize fresh fructus lycii or dry wolfberry makes Fructus Lycii slurry, all select fresh, without mildew and rot, nothing
Downright bad Fructus Lycii, then cleans Fructus Lycii 2～3 times.
Chinese holly after cleaning, during preparation Fructus Lycii slurry, after can first cleaning
Qi is put into and is boiled 1～6min in boiling water.Most enzyme will inactivate at 70～80 DEG C, because of
This utilizes high temperature to boil, it is possible to make polyphenol oxidase enzymatic inactivation, prevents from making deuterogenesis's enzymatic
Brown stain.If raw material is fresh fructus lycii, then boil 1～2min, in the process, fresh fructus lycii reality
Existing enzyme denaturing；If raw material is dry wolfberry, then boil 3～6min, because dry wolfberry is in this process
In, enzyme denaturing to be realized, it is also performed to the softening of tissue.After fresh fructus lycii boils,
Pull out and carry out crushing and beating；And dry wolfberry also needs to limit the consumption of water during boiling,
Making dry wolfberry and water meet mass ratio is 1:4～6, because after dry wolfberry boils, and can in water
Can be containing more nutrient substance, so in pulping process, needing dry wolfberry and boil
The water of dry wolfberry is poured in beating equipment together, carries out crushing and beating.Beating equipment can select
With blender, tissue mashing machine etc., preferably tissue mashing machine.
When carrying out crushing and beating, crushing and beating should be carried out immediately by cooking well-done Fructus Lycii, this
Sample can effectively avoid Fructus Lycii because at high temperature occurring nonenzymatic browning reaction to make for a long time
Fructus Lycii variable color.During making beating, it is possible to use tissue mashing machine pulls an oar, if select is fresh
Fructus Lycii, then pull fresh fructus lycii making beating 2～4min out；If select is dry wolfberry, then will
The water of dry wolfberry of boiling is poured in beating equipment (preferably tissue mashing machine) together with dry wolfberry,
Making beating 2～4min.After Fructus Lycii making beating, seed of Fructus Lycii therein can be removed.
Also including food stage calcareous material in raw material, order of addition during concentration is: first by Chinese holly
Qi slurry, white sugar, food stage calcareous material mix, and are subsequently adding foodstuff glue.
When adding raw material, can first Fructus Lycii slurry be poured in container, add the most in three times
With white sugar, add and stir, stir 3～4min, so, it is possible to accelerate white sand
The dissolving of sugar so that it is dispersion is evenly.After white sugar all dissolves, sequentially add food
Grade calcareous material and foodstuff glue.If further comprises acidity regulator in raw material, then it is permissible
Add after food stage calcareous material, before foodstuff glue.Certainly, above order of addition
It is not intended as limiting, it is also possible to added together by raw material, if but raw material including food stage
Calcareous material, and when foodstuff glue is low fat pectin, then must ensure food stage calcic thing
Matter be added on foodstuff glue before because between low fat pectin and calcium ion occur fast reaction
Time, three dimensional structure can be caused to shrink, gel strength dies down, glue tissue will become fragile, dulling,
Water outlet, forms the pregel that a kind of intensity is low, uneven, have granular sensation so that finally make
The Fructus Lycii fruit jam analysis sugar bleed obtained.And the present invention defines the concentration of food stage calcareous material,
Response speed between the food stage that slowed down calcareous material and foodstuff glue, it is possible to effectively prevent out
Existing pregel or the phenomenon of local not plastic.The present invention adds suitable by setting rational raw material
Sequence, the concentration of suitable food stage calcareous material, appropriate gelling temp and solid content contain
Amount, prevents pregel from being formed.
The pH of the Fructus Lycii fruit jam that the present invention provides is 3.5～4.0.But utilizing acidity regulator
During regulation pH, should be adjusted to pH is 4.0～4.6, because acidity regulator is in the mistake concentrated
Journey is added, concentrates and be also not fully complete, wherein possibly together with a certain amount of moisture, when concentration completes
After, the pH of the Fructus Lycii fruit jam obtained is just 3.5～4.0.The restriction of pH, can not only obtain
Sweet acid ratio suitable Fructus Lycii fruit jam, taste is more preferable, and fruit jam is not susceptible at this ph
Brown stain.
Industrialized mass production to be realized, the most after concentration, also needs to carry out fill sterilization:
Filling and sealing at 85～90 DEG C, the container that then will be equipped with Fructus Lycii fruit jam is placed in boiling water,
Water dip sterilization 10～15min, is cooled to 20～40 DEG C, i.e. obtains Fructus Lycii jam finished product.High
Temperature fill can be prevented effectively from the attachment of microorganism, prevents antibacterial intrusion.Can lead to during cooling
The mode crossing sectioned water cooling realizes, because in general, the container containing fruit jam is all glass
Bottle, vial is after water dip sterilization, and its temperature is the highest, is directly cooled to 25～35 DEG C,
Vial is susceptible to embrittlement, so the mode of sub-sectional cooling can give its buffering so that it is
Gradually lower the temperature.First vial is put in the water of 65～75 DEG C and cool down, be then placed in 45～55 DEG C
Water in cool down, place in the water of 25～35 DEG C cool down, take out be loaded with Fructus Lycii fruit jam
Vial, puts at room temperature.Certainly, hold if the container containing Fructus Lycii fruit jam is other
Device, such as aluminium foil box, then can be able to be directly placed in the way of not using and cooling down step by step
The water of 25～35 DEG C cools down.
Below in conjunction with embodiment, inventive feature and performance are described in further detail:
Embodiment one
Embodiments of the invention one provide a kind of Fructus Lycii fruit jam, mainly include following raw material:
Fructus Lycii slurry, white sugar and agar, Fructus Lycii slurry, white sugar, the mass ratio of agar are
100:20:0.08, Fructus Lycii slurry is the slurry after fresh fructus lycii making beating.
The present embodiment additionally provides the manufacture method of above-mentioned Fructus Lycii fruit jam, comprises the following steps:
A. by fresh fructus lycii crushing and beating, Fructus Lycii slurry is obtained；
B. according to proportioning, Fructus Lycii slurry, white sugar and agar are mixed, is placed in the bar of 80 DEG C
Being concentrated into soluble solid content under part is 30%, obtains Fructus Lycii fruit jam.
The shelf-life of the Fructus Lycii fruit jam that the present embodiment provides is 12 months, and its sugar content is
20%.
Embodiment two
Embodiments of the invention two provide a kind of Fructus Lycii fruit jam, mainly include following raw material:
Fructus Lycii slurry, white sugar and jelly powder, Fructus Lycii slurry, white sugar, the mass ratio of jelly powder
For 100:30:1.4, Fructus Lycii slurry is after dry wolfberry mixes making beating with water according to mass ratio 1:6
Slurry.
The present embodiment additionally provides the manufacture method of above-mentioned Fructus Lycii fruit jam, comprises the following steps:
A. dry wolfberry is mixed with water, utilize tissue mashing machine to be crushed by dry wolfberry, obtain Chinese holly
Qi slurry；
B. according to proportioning, Fructus Lycii slurry, white sugar and jelly powder are mixed, is placed in 90 DEG C
Under the conditions of to be concentrated into soluble solid content be 50%, obtain Fructus Lycii fruit jam.
The shelf-life of the Fructus Lycii fruit jam that the present embodiment provides is 12 months, and its sugar content is
30%.
Embodiment three
Embodiments of the invention three provide a kind of Fructus Lycii fruit jam, mainly include following raw material:
Fructus Lycii slurry, white sugar, the citric acid solution of 5mg/g, calcium chloride, hypo-methoxy pectin
And xanthan gum, Fructus Lycii slurry, white sugar, citric acid solution, calcium chloride, low-methoxy fruit
Glue, the mass ratio of xanthan gum are 100:20:0.6:0.024:0.9:0.1, and Fructus Lycii slurry is dry wolfberry
The slurry after making beating is mixed according to mass ratio 1:5 with water.
The present embodiment additionally provides the manufacture method of above-mentioned Fructus Lycii fruit jam, comprises the following steps:
A. choose dry wolfberry fresh, that nothing is gone rotten, nothing is downright bad, put it in the water of flowing
Clean 2 times；
B. the dry wolfberry after cleaning puts into the ratio of the 4min that boils in boiling water, raw material and water
1:5；
C. dry wolfberry after boiling and the water boiled are poured in tissue mashing machine immediately, beat
Slurry 2min, making beating is removed seed of Fructus Lycii after terminating, is obtained Fructus Lycii slurry；
D. Fructus Lycii slurry is placed at 80 DEG C and concentrates, then divide 3 times and add white sugar,
And adding while stirring, being then sequentially added into calcium chloride, citric acid, regulate solution
PH is 4.0, adds hypo-methoxy pectin and xanthan gum, continues to be concentrated into solubility solid
Thing content is 35%, obtains Fructus Lycii fruit jam；
E. at 85 DEG C, Fructus Lycii fruit jam is carried out tinning, then container filling is placed in boiling water,
Water dip sterilization 10min, then carry out the sectioned water cooling of 70 DEG C-50 DEG C-30 DEG C, take out container,
Obtain Fructus Lycii jam finished product.
The shelf-life of the Fructus Lycii fruit jam that the present embodiment provides is 12 months, and its sugar content is
21%.
Embodiment four
Embodiments of the invention four provide a kind of Fructus Lycii fruit jam, mainly include following raw material:
Fructus Lycii slurry, white sugar, the citric acid solution of 4mg/g, calcium chloride, hypo-methoxy pectin
And xanthan gum, Fructus Lycii slurry, white sugar, citric acid solution, calcium chloride, low-methoxy fruit
Glue, the mass ratio of xanthan gum are 100:25:0.8:0.04:1.1:0.1, and Fructus Lycii slurry is dry wolfberry
The slurry after making beating is mixed according to mass ratio 1:4 with water.
The present embodiment additionally provides the manufacture method of above-mentioned Fructus Lycii fruit jam, comprises the following steps:
A. choose dry wolfberry fresh, that nothing is gone rotten, nothing is downright bad, put it in the water of flowing
Clean 3 times；
B. the dry wolfberry after cleaning puts into the ratio of the 5min that boils in boiling water, raw material and water
1:4；
C. dry wolfberry after boiling and the water boiled are poured in tissue mashing machine immediately, beat
Slurry 3min, making beating is removed seed of Fructus Lycii after terminating, is obtained Fructus Lycii slurry；
D. Fructus Lycii slurry is placed at 85 DEG C and concentrates, then divide 3 times and add white sugar,
And adding while stirring, being then sequentially added into calcium chloride, citric acid, regulate solution
PH is 4.5, adds hypo-methoxy pectin and xanthan gum, continues to be concentrated into solubility solid
Thing content is 45%, obtains Fructus Lycii fruit jam；
E. at 90 DEG C, Fructus Lycii fruit jam is carried out tinning, then container filling is placed in boiling water,
Water dip sterilization 13min, then carry out the sectioned water cooling of 75 DEG C-55 DEG C-35 DEG C, take out container,
Obtain Fructus Lycii jam finished product.
The shelf-life of the Fructus Lycii fruit jam that the present embodiment provides is 12 months, and its sugar content is
26%.
Embodiment five
Embodiments of the invention five provide a kind of Fructus Lycii fruit jam, mainly include following raw material:
Fructus Lycii slurry, white sugar, the sodium citrate solution of 4mg/g, calcium chloride, low-methoxy fruit
Glue and xanthan gum, Fructus Lycii slurry, white sugar, sodium citrate solution, calcium chloride, low methoxy
Base pectin, the mass ratio of xanthan gum are 100:26:1:0.048:1.3:0.1, and Fructus Lycii slurry is dry Chinese holly
Qi mixes the slurry after making beating with water according to mass ratio 1:6.
The present embodiment additionally provides the manufacture method of above-mentioned Fructus Lycii fruit jam, comprises the following steps:
A. choose dry wolfberry fresh, that nothing is gone rotten, nothing is downright bad, put it in the water of flowing
Clean 2 times；
B. the dry wolfberry after cleaning puts into the ratio of the 6min that boils in boiling water, raw material and water
1:6；
C. dry wolfberry after boiling and the water boiled are poured in tissue mashing machine immediately, beat
Slurry 2min, making beating is removed seed of Fructus Lycii after terminating, is obtained Fructus Lycii slurry；
D. Fructus Lycii slurry is placed at 95 DEG C and concentrates, then divide 3 times and add white sugar,
And adding while stirring, being then sequentially added into calcium chloride, sodium citrate, regulate molten
Liquid pH is 4.2, adds hypo-methoxy pectin and xanthan gum, continues to be concentrated into solubility solid
Shape thing content is 40%, obtains Fructus Lycii fruit jam；
E. at 88 DEG C, Fructus Lycii fruit jam is carried out tinning, then container filling is placed in boiling water,
Water dip sterilization 15min, then carry out the sectioned water cooling of 65 DEG C-45 DEG C-25 DEG C, take out container,
Obtain Fructus Lycii jam finished product.
The shelf-life of the Fructus Lycii fruit jam that the present embodiment provides is 12 months, and its sugar content is
23%.
The Fructus Lycii fruit jam that the present embodiment provides has the characteristics that, sees table one:
Table one
It addition, the products characteristics of the Fructus Lycii fruit jam of other embodiments offer is consistent with table one.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention,
For a person skilled in the art, the present invention can have various modifications and variations.All
Within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made,
Should be included within the scope of the present invention.
Claims (10)
1. a Fructus Lycii fruit jam, it is characterised in that mainly include following raw material: wolfberry fruit syrup
Material, white sugar and foodstuff glue, described Fructus Lycii slurry, described white sugar, described foodstuff glue
Mass ratio is 100:20～30:0.08～1.4, and described Fructus Lycii slurry is the slurry after fresh fructus lycii crushes
Material, or described Fructus Lycii slurry to be dry wolfberry with water mix according to mass ratio 1:4～6 crush after
Slurry, described foodstuff glue is pectin and xanthan gum is joined according to mass ratio 0.9～1.3:0.08～0.1
The mixture of ratio.
Fructus Lycii fruit jam the most according to claim 1, it is characterised in that described Fructus Lycii
Slurry, described white sugar, the mass ratio of described foodstuff glue are 100:23～28:1～1.2, described
Foodstuff glue is pectin and the xanthan gum mixture according to mass ratio 0.9～1.1:0.1 proportioning.
Fructus Lycii fruit jam the most according to claim 1, it is characterised in that described pectin
For hypo-methoxy pectin.
Fructus Lycii fruit jam the most according to claim 1, it is characterised in that described raw material
Also include that food stage calcareous material, described food stage calcareous material are food-grade calcium chloride, food
With one or more in calcium carbonate, described Fructus Lycii slurry and described food stage calcareous material
Mass ratio is 100:0.024～0.048.
Fructus Lycii fruit jam the most according to claim 1, it is characterised in that described raw material
Also include acidity regulator, described acidity regulator be citric acid, sodium citrate, lactic acid,
One or more in tartaric acid, malic acid, potassium citrate, optimization citric acid.
The manufacture method of Fructus Lycii fruit jam the most according to claim 1, it is characterised in that
The pH of described Fructus Lycii fruit jam is 3.5～4.0.
7. a manufacture method for the Fructus Lycii fruit jam described in any one of claim 1～6, its
It is characterised by, according to proportioning, under conditions of described raw material is mixed, is placed in 80 DEG C～95 DEG C,
Being concentrated into soluble solid content is 30～50%, obtains Fructus Lycii fruit jam.
The manufacture method of Fructus Lycii fruit jam the most according to claim 7, it is characterised in that
Before preparing described Fructus Lycii slurry, also include: Fructus Lycii is put in boiling water and boil 1～6min.
The manufacture method of Fructus Lycii fruit jam the most according to claim 8, it is characterised in that
Also include: the Fructus Lycii after described boiling is crushed immediately, make Fructus Lycii slurry.
The manufacture method of Fructus Lycii fruit jam the most according to claim 7, it is characterised in that
Described raw material also includes food stage calcareous material, and described mixing and described concentration are entered simultaneously
OK, described mixing time order of addition be: first by described Fructus Lycii slurry, described white sugar,
Described food stage calcareous material mixes, and is subsequently adding described foodstuff glue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294631.8A CN105851996A (en) | 2016-05-06 | 2016-05-06 | Fructus lycii jam and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294631.8A CN105851996A (en) | 2016-05-06 | 2016-05-06 | Fructus lycii jam and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851996A true CN105851996A (en) | 2016-08-17 |
Family
ID=56630346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610294631.8A Pending CN105851996A (en) | 2016-05-06 | 2016-05-06 | Fructus lycii jam and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851996A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108420030A (en) * | 2018-03-26 | 2018-08-21 | 食曰（上海）生物科技有限公司 | High temperature resistant matrimony vine jam and preparation method thereof |
| CN108433068A (en) * | 2018-05-08 | 2018-08-24 | 河南工业大学 | A kind of preparation method of medlar red date hawthorn compound nectar |
| CN108651928A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of compound health jam and preparation method thereof |
| CN112914063A (en) * | 2021-03-05 | 2021-06-08 | 四川大学 | Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000062A (en) * | 2014-01-14 | 2014-08-27 | 张凤萍 | Wolfberry jam and preparation method thereof |
-
2016
- 2016-05-06 CN CN201610294631.8A patent/CN105851996A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000062A (en) * | 2014-01-14 | 2014-08-27 | 张凤萍 | Wolfberry jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张华江: "《食品添加剂原理与应用》", 30 September 2014, 中国农业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651928A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of compound health jam and preparation method thereof |
| CN108420030A (en) * | 2018-03-26 | 2018-08-21 | 食曰（上海）生物科技有限公司 | High temperature resistant matrimony vine jam and preparation method thereof |
| CN108433068A (en) * | 2018-05-08 | 2018-08-24 | 河南工业大学 | A kind of preparation method of medlar red date hawthorn compound nectar |
| CN112914063A (en) * | 2021-03-05 | 2021-06-08 | 四川大学 | Low-sugar longan pomace jam capable of maintaining beauty and keeping young and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102450327A (en) | Nutritional yolk milk jelly and preparation method thereof | |
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| EP2628396B1 (en) | Powder mix | |
| CN105851996A (en) | Fructus lycii jam and making method thereof | |
| CN101785551B (en) | Novel clam sauce and preparation method thereof | |
| CN109845930A (en) | A kind of low sugar is for food and drink material and preparation method thereof | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN107811236A (en) | A kind of low sugar cake made of fruits and vegetables and preparation method thereof | |
| CN103932319A (en) | Red raspberry-coix seed composite health beverage, and preparation method thereof | |
| CN102406192A (en) | Multi-taste sea urchin can and preparation method thereof | |
| CN105231228A (en) | Micro coconut granule beverage and preparation method thereof | |
| CN105918585A (en) | Coconut-glutinous rice cake and preparation method thereof | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN108902436A (en) | A kind of healthy vegetable low-fat ice cream and preparation method thereof | |
| CN103271313A (en) | Processing technology for instant sargassum fusiforme with sesame seeds, and instant sargassum fusiforme with sesame seeds | |
| CN102204590B (en) | Dairy product with reducing pathogenic fire | |
| CN101919546A (en) | Jujube cheese and preparation process thereof | |
| CN107686786A (en) | A kind of passion fruit fresh fruit rice makes brewage process | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN106307475A (en) | Grape wine jelly and preparation method thereof | |
| CN103976345B (en) | A kind of preparation method of canned dry stir-frying fresh meat silk beans | |
| CN103039613A (en) | Banana contained liquid milk product and preparation method thereof | |
| CN102356779A (en) | Fresh milk mate and its preparation method and use | |
| CN103141859B (en) | Chicken skin paste for maintaining beauty and keeping young and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |
|
| RJ01 | Rejection of invention patent application after publication |