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Novel strawberry jam of everlasting cultivar sustaining its fruit shape and flavour, and production method thereof
Novel strawberry jam of everlasting cultivar sustaining its fruit shape and flavour, and production method thereof
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机译:保持果实形状和风味的永生品种的新型草莓酱及其生产方法
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摘要
PURPOSE: A novel customized strawberry jam and a manufacturing method thereof are provided to maintain a fruit shape without additives including pectin or citric acid. CONSTITUTION: A manufacturing method of novel customized strawberry jam comprises the following steps: cold air drying summer strawberry raw materials collected in September-November from the Daegwallyeong alpine region; and vacuum concentrating after adding saccharides to the cold air dried green fruit. The cold air drying process is processed at 4 deg. Celsius in a drying room at 2-4 deg. Celsius for 12-24 hours. The saccharide material is sugar. The combination weight ratio of the cold air dried green fruits to saccharide material is 5.5-6.5:4.5-3.5. The vacuum concentration is 65o brix at 60-80 deg. Celsius.
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