CN107212340A - Cherry jam and preparation method thereof - Google Patents
Cherry jam and preparation method thereof Download PDFInfo
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- CN107212340A CN107212340A CN201710397288.4A CN201710397288A CN107212340A CN 107212340 A CN107212340 A CN 107212340A CN 201710397288 A CN201710397288 A CN 201710397288A CN 107212340 A CN107212340 A CN 107212340A
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- cherry
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- sweetener
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- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 90
- 235000019693 cherries Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 239000003765 sweetening agent Substances 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 230000002000 scavenging effect Effects 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 240000002878 Prunus cerasus Species 0.000 description 6
- 235000005805 Prunus cerasus Nutrition 0.000 description 6
- 235000009226 Prunus puddum Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0073—Sterilising, aseptic filling and closing
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation method of cherry jam, comprise the following steps：（1）Freezing；（2）Remove stem；（3）Cleaning；（4）Pickle；（5）Once boiling；（6）Smash；（7）Pulp is separated；（8）It is secondary boiled；（9）It is filling and seal.Any preservative is not contained by cherry jam made from this method, meets popular taste, the supplement of Vc is conducive to after eating, and is to gather materials on the spot, the resource originally wasted is utilized.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of cherry jam and preparation method thereof.
Background technology
Cherry, with very strong vitality, the Vc content very abundant of its pulp, higher than the Mi for the title for having " king of Vc "
Monkey peach several times.At present to the edible main based on directly edible fruit of cherry, but it is due to that store method is more harsh so that
The seasonality of edible cherry is stronger, although jam is made in cherry by Ye You enterprises, but existing cherry jam is added with a large amount of
Preservative, the content of cherry is very low, and the loss of nutrition is caused in manufacturing process, loses the value that cherry has in itself.
The content of the invention
The present invention is in view of the above-mentioned problems, provide a kind of cherry jam and preparation method thereof, and it is preferable that cherry is processed as into taste
Jam, be easy to people in each season all edibles.
The present invention is achieved through the following technical solutions there is provided a kind of cherry jam, including cherry pulp and sweetener,
Sweetener and cherry pulp mass ratio are 1:8~1:4.
The cherry jam of this programme makes full use of cherry resource, without any additive, edible safety, health.
Preferably, the sweetener is one kind in white granulated sugar, brown sugar and honey.It is common raw material, reduces life
Produce cost.
A kind of preparation method of cherry jam, comprises the following steps：
（1）Freezing：In the environment that cherry is put into -20 DEG C ~ -10 DEG C, 2 ~ 3 hours are freezed, are entered using such a freezing mode
Row fully freezing, with prevent its it is rotten rot, faded while can effectively alleviate the cherry in cleaning, due to after freezing pulp compared with
Firmly, cherry during cleaning is it also avoid to be destroyed, and stem is connected with pulp and become fragile, it is easy to subsequently remove stem；
（2）Remove stem：Stalk on cherry after freezing is removed, in order to avoid influence eating mouth feel；
（3）Cleaning：The cherry gone after stem is cleaned using clear water, scavenging period is no more than 3 minutes, during avoiding cherry due to cleaning
Between it is long and fade；
（4）Pickle：In 2 ~ 5 minutes after the completion of cleaning, by sweetener and cherry according to 1:8~1:4 mass ratio is put into container
Interior to be pickled, it is 18 DEG C ~ 25 DEG C to pickle environment temperature, and salting period is 30 ~ 36 hours, and such a technological proces s can neutralize cherry
Acid-causing substance contained by peach, makes that the tart flavour of cherry is thin out, and sweet taste thickens, and meets popular taste；
（5）Once boiling：The cherry pickled is put into digester, 80 DEG C ~ 100 DEG C are heated to, and continues 10 ~ 15 minutes, this
Step can fully be softened cherry, and the integrality of pulp can be preferably kept during subsequently smashing, it is to avoid fruit
Meat is influenceed mouthfeel by overcrushing；
（6）Smash：Cherry after once boiling is smashed, makes the connection fibrous fracture between the pulp of cherry and core, in favor of
Core is removed from pulp；
（7）Pulp is separated：Core is removed from pulp, this step can use artificial picking, equipment can also be used to remove；
（8）It is secondary boiled：Pulp is put into digester, 130 DEG C ~ 140 DEG C are heated to, and continues 2 ~ 3 hours, pulp is reached peace
Full food sanitation standard, while contained pectin in cherry is boiled out into pulp formation jam, is easy to pack and eats, to ensure heating effect
Really, it can be stirred in heating；
（9）It is filling and seal.
Preferably, step（9）In it is filling and seal and refer to, first will be secondary boiled after pulp bottling, and by bottling
Pulp carries out infrared sterilization, and after sterilization, bottle cap is gently screwed in into bottleneck, to being vacuumized in bottle, finally tightened bottle cap.It is this filling
Progressively carried out with the mode of sealing, it is ensured that jam it is safe and healthy, while utilize vacuum environment extension the jam shelf-life.
As optimization, when filling, pulp temperature is not less than 70 DEG C.Using hot charging, more conducively sterilize and seal, utilize temperature drop
Increase the tightness of sealing.
Preferably, step（3）It is middle that cherry is rinsed using flowing clear water.Rinse and can save using clear water is flowed
Scavenging period, prevents that scavenging period is long and cherry is faded.
Preferably, step（4）In when pickling, cherry is successively put to container, one layer of cherry, correspondence dispenser is often placed
One layer of sweetener, and every layer of sweetener and the cherry mass ratio of respective layer are 1:8~1:4.Such a modes of emplacement makes pickling for cherry
It is better, pickle efficiency also higher.
Preferably, the thickness of every layer of cherry is 10 ~ 15cm.Avoid it is blocked up to cause to pickle effect not good, be also prevented from excessively thin
And influence to place efficiency.
Preferably, step（4）Described in container be food-grade stainless steel container.Ensure edible security.
Beneficial effects of the present invention are：Thermophilic digestion twice in process, it is ensured that edible security, and without any
Anti-corrosion is added, and is made edible more healthy；Curing process is set specifically designed for cherry, is improved mouthfeel, is allow jam by people
Without the edible of season differentiation.
Embodiment
For the technical characterstic for illustrating this programme can be understood, below by embodiment, this programme is illustrated.
Embodiment one
The mass ratio of the cherry jam of the present invention, including cherry pulp and white granulated sugar, white granulated sugar and cherry pulp is 1:8~1:4.
The preparation method of above-mentioned cherry jam, comprises the following steps：
（1）Freezing：In the environment that cherry is put into -20 DEG C ~ -10 DEG C, 2 ~ 3 hours are freezed, to prevent it rotten rotten, together
When can effectively alleviate cleaning when cherry fade, because pulp is harder after freezing, it also avoid cleaning when cherry be destroyed, and
Stem is connected with pulp to become fragile, it is easy to subsequently remove stem.
（2）Remove stem：Stalk on cherry after freezing is removed, in order to avoid influence eating mouth feel.
（3）Cleaning：The cherry after stem is washed using the clear water of flowing, washing time is no more than 3 minutes, to avoid cherry
Faded because washing time is long.
（4）Pickle：In 2 ~ 5 minutes after the completion of cleaning, by white granulated sugar and cherry according to 1:8~1:4 mass ratio is put into
Pickled in the container of food-grade stainless steel, it is 18 DEG C ~ 25 DEG C to pickle environment temperature, and salting period is 30 ~ 36 hours, is pickled
When after make that the tart flavour of cherry is thin out, sweet taste thickens.
This step successively puts cherry to container, often one layer of cherry of placement, correspondence one layer of white granulated sugar of dispenser, and every layer white
Granulated sugar and the cherry mass ratio of respective layer are 1:8~1:4, the thickness of every layer of cherry is 15cm.Such a modes of emplacement makes salting down for cherry
System is better, pickles efficiency also higher.
（5）Once boiling：The cherry pickled is put into digester, 80 DEG C ~ 100 DEG C are heated to, and continue 10 ~ 15 points
Clock, this step can fully be softened cherry, and the integrality of pulp can be preferably kept during subsequently smashing.
（6）Smash：Cherry after once boiling is smashed, makes the connection fibrous fracture between the pulp of cherry and core, with
Removed beneficial to by core from pulp.
（7）Pulp is separated：Core is removed from pulp, this step can use artificial picking, equipment can also be used to go
Remove.
（8）It is secondary boiled：Pulp is put into digester, 130 DEG C ~ 140 DEG C are heated to, and continues 2 ~ 3 hours, pulp is reached
To safe edible standard, while contained pectin in cherry is boiled into out pulp formation jam, can be in heating to ensure heating effect
When be stirred.
（9）It is filling and seal：When filling, pulp temperature is not less than 70 DEG C.Using hot charging, more conducively sterilize and seal, profit
Increase the tightness of sealing with temperature drop.
Preferably, the present embodiment step（9）In it is filling and seal refer to, first will be secondary boiled after pulp dress
Bottle, and the pulp of bottling is subjected to infrared sterilization, after sterilization, bottle cap is gently screwed in bottleneck, to being vacuumized in bottle, finally by bottle cap
Tighten.It is this it is filling and sealing mode progressively carry out, it is ensured that jam it is safe and healthy, while utilize vacuum environment extension fruit
The sauce shelf-life.
The cherry jam obtained using the preparation method of the present embodiment does not contain any preservative, meets popular taste, food
Be conducive to the supplement of Vc after, it is ensured that the nutritive value of cherry in itself.
Embodiment two
The present embodiment and the difference of embodiment one are, using wild sour cherry as primary raw material, and the Vc of wild sour cherry contains
Amount is higher by several times than common cherry, but is due to that its tart flavour is overweight, and nobody eats, and is voluntarily dropped after fruit maturation, causes a large amount of
Waste.
The jam of the present embodiment includes the quality of wild sour cherry pulp and white granulated sugar, white granulated sugar and wild sour cherry pulp
Than for 1:6~1:4, by the mass ratio for adjusting white granulated sugar and wild sour cherry pulp so that the mouth that the jam being made has possessed
Sense, and when being pickled in the range of this mass ratio, the amount being not only by white granulated sugar neutralizes the tart flavour of wild sour cherry, and
And found in actual production, salting period has been saved nearly 1/5, has substantially reduced the production cycle by the mass ratio in the range of this,
Improve production efficiency.
Certainly, described above is also not limited to the example above, the technical characteristic of the invention without description can by or
Realized, will not be repeated here using prior art；It is not to this that above example, which is merely to illustrate technical scheme,
The limitation of invention, with reference to preferred embodiment the present invention is described in detail, one of ordinary skill in the art should
Understand, the variations, modifications, additions or substitutions that those skilled in the art are made in the essential scope of the present invention
Without departure from spirit of the invention, it should also belong to the claims of the present invention.
Claims (9)
1. a kind of cherry jam, it is characterised in that：Including cherry pulp and sweetener, the mass ratio of sweetener and cherry pulp is
1:8~1:4。
2. cherry jam according to claim 1, it is characterised in that：The sweetener is in white granulated sugar, brown sugar and honey
One kind.
3. a kind of preparation method of cherry jam, it is characterised in that comprise the following steps：
（1）Freezing：In the environment that cherry is put into -20 DEG C ~ -10 DEG C, 2 ~ 3 hours are freezed；
（2）Remove stem：Stalk on cherry after freezing is removed；
（3）Cleaning：The cherry gone after stem is cleaned using clear water, scavenging period is no more than 3 minutes；
（4）Pickle：In 2 ~ 5 minutes after the completion of cleaning, by sweetener and cherry according to 1:8~1:4 mass ratio is put into appearance
Pickled in device, it is 18 DEG C ~ 25 DEG C to pickle environment temperature, salting period is 30 ~ 36 hours；
（5）Once boiling：The cherry pickled is put into digester, 80 DEG C ~ 100 DEG C are heated to, and continue 10 ~ 15 minutes；
（6）Smash：Cherry after once boiling is smashed, makes the connection fibrous fracture between the pulp of cherry and core；
（7）Pulp is separated：Core is removed from pulp；
（8）It is secondary boiled：Pulp is put into digester, 130 DEG C ~ 140 DEG C are heated to, and continue 2 ~ 3 hours；
（9）It is filling and seal.
4. the preparation method of cherry jam according to claim 3, it is characterised in that：Step（9）In it is filling and seal be
Refer to, first will be secondary boiled after pulp bottling, and the pulp of bottling is subjected to infrared sterilization, after sterilization, bottle cap is gently screwed in bottle
Mouthful, to being vacuumized in bottle, finally bottle cap is tightened.
5. the preparation method of the cherry jam according to claim 3 or 4, it is characterised in that：When filling, pulp temperature is not low
In 70 DEG C.
6. the preparation method of cherry jam according to claim 3, it is characterised in that：Step（3）It is middle to use flowing clear water
Cherry is rinsed.
7. the preparation method of cherry jam according to claim 3, it is characterised in that：Step（4）In when pickling, by cherry
Successively put to container, often place one layer of cherry, correspondence one layer of sweetener of dispenser, and the cherry matter of every layer of sweetener and respective layer
Amount is than being 1:6~1:4.
8. the preparation method of cherry jam according to claim 7, it is characterised in that：The thickness of every layer of cherry be 10 ~
15cm。
9. the preparation method of cherry jam according to claim 7, it is characterised in that：Step（4）Described in container for food
Grade rustless steel container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397288.4A CN107212340A (en) | 2017-05-31 | 2017-05-31 | Cherry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397288.4A CN107212340A (en) | 2017-05-31 | 2017-05-31 | Cherry jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107212340A true CN107212340A (en) | 2017-09-29 |
Family
ID=59947105
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710397288.4A Pending CN107212340A (en) | 2017-05-31 | 2017-05-31 | Cherry jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107212340A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838608A (en) * | 2020-06-23 | 2020-10-30 | 宁夏林业研究院股份有限公司 | Prunus humilis jam and preparation method thereof |
| KR20220107426A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for coconut jam using Maillard reaction |
| KR20220107424A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
| KR20220111469A (en) * | 2021-02-02 | 2022-08-09 | 제주한라대학교산학협력단 | Manufacturing method for Kaya jam with excellent spreadability using saturated steam |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838608A (en) * | 2020-06-23 | 2020-10-30 | 宁夏林业研究院股份有限公司 | Prunus humilis jam and preparation method thereof |
| KR20220107426A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for coconut jam using Maillard reaction |
| KR20220107424A (en) * | 2021-01-25 | 2022-08-02 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
| KR102587748B1 (en) * | 2021-01-25 | 2023-10-11 | 제주한라대학교산학협력단 | Manufacturing method for coconut jam using Maillard reaction |
| KR102672143B1 (en) * | 2021-01-25 | 2024-06-05 | 제주한라대학교산학협력단 | Manufacturing method for buckwheat-coconut jam using saturated steam |
| KR20220111469A (en) * | 2021-02-02 | 2022-08-09 | 제주한라대학교산학협력단 | Manufacturing method for Kaya jam with excellent spreadability using saturated steam |
| KR102672145B1 (en) * | 2021-02-02 | 2024-06-05 | 제주한라대학교산학협력단 | Manufacturing method for Kaya jam with excellent spreadability using saturated steam |
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