CN100556311C - A kind of OX-heart persimmon jam and processing method thereof - Google Patents
A kind of OX-heart persimmon jam and processing method thereof Download PDFInfo
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- CN100556311C CN100556311C CNB2006101021439A CN200610102143A CN100556311C CN 100556311 C CN100556311 C CN 100556311C CN B2006101021439 A CNB2006101021439 A CN B2006101021439A CN 200610102143 A CN200610102143 A CN 200610102143A CN 100556311 C CN100556311 C CN 100556311C
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Abstract
The present invention relates to a kind of jam and processing method thereof, specifically be a kind of OX-heart persimmon jam and processing method thereof, solved that the OX-heart persimmon is processed as the problem that jam is difficult to take away the puckery taste in the prior art, and most persimmon jam contains various additives to the disadvantageous problem of health.OX-heart persimmon jam is made by OX-heart persimmon fruit, red carrot, sea-buckthorn, red date, Radix Codonopsis, the calyx and receptacle of a persimmon, honey, water.Its processing method comprises gets the raw materials ready, making beating, levigate, vacuum outgas, retains distribution, can, sterilization etc.OX-heart persimmon jam of the present invention is nutritious, and solve persimmon in the prior art and really be difficult to the problem of taking away the puckery taste, and in the process of processing, do not added any additives, be a kind of health food of pure natural.
Description
Technical field
The present invention relates to a kind of jam and processing method thereof, specifically is a kind of OX-heart persimmon jam and processing method thereof.
Background technology
OX-heart persimmon fruit mainly originates in Chinese Shanxi Xiaoyi, and is big in its characteristics fruit, the OX-heart shape, and thick in the pericarp, smooth, orange-yellow, it is sweet to distinguish the flavor of, no seed, storage property is good.Main Ingredients and Appearance: sugar content 11.8%, acid content 0.06% contains tannin 0.523%.Effect: eat and to control diseases such as cough, haematemesis, aphtha, the effect of invigorating the spleen, ease constipation is arranged.At present the main method of the edible persimmon of people has: directly eat, be processed as dried persimmon, minute quantity is processed as jam.
OX-heart persimmon fruit, thick in the pericarp, so the problem of taking away the puckery taste when it is processed as jam is that people are more insoluble always, and common jam generally all contains additive at present, might eater's health be affected.
Summary of the invention
The invention provides a kind of OX-heart persimmon jam and processing method thereof.
The present invention adopts following technical scheme:
The processing method of OX-heart persimmon jam, the steps include: to get the raw material of following weight ratio, OX-heart persimmon fruit 10-40 kilogram, red carrot 5-20 kilogram, sea-buckthorn 5-15 kilogram, honey 2-5 kilogram, red date 2-5 kilogram, Radix Codonopsis 0.04-0.08 kilogram, calyx and receptacle of a persimmon 0.2-0.6 kilogram, water 10-25 kilogram;
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the OX-heart persimmon warm workshop of baking of really packing into, keep 45-50 minute, in 1.5-3 hour, progressively be warmed up to 75-80 ℃ then, keep 2-4 days time, persimmon really softening back taking-up at 45-50 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 50-70 minute standby; Red date is cleaned, and steams 40-60 minute, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 110-140 minute, and boiling water boiled 35-50 minute, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 15-30 minute;
8) can, sterilization.
The processing method of OX-heart persimmon jam is got the raw material of following weight ratio: 30 kilograms of OX-heart persimmon fruits, 15 kilograms of red carrots, 10 kilograms of sea-buckthorns, 3 kilograms of honey, 3 kilograms of red dates, 0.05 kilogram of Radix Codonopsis, 0.36 kilogram of the calyx and receptacle of a persimmon, 20 kilograms in water.
The main equipment flowsheet in the following order of the raw material of getting ready of the present invention is processed: beater-levigate machine-hot and cold tube-compensator-boiling pot-vacuum degassing machine-homogenizer-compensator-bottle placer.Wherein, hot and cold tube is mainly used to regulate the jam temperature, prevents to solidify; Vacuum degassing machine is removed impurity; Homogenizer fully mixes each component in the jam, makes its composition uniform.
OX-heart persimmon jam of the present invention is nutritious, and it is on the basis of the invigorating the spleen of OX-heart persimmon, ease constipation effect, and assistant is with red carrot, red date, sea-buckthorn.Red carrot, have make eye bright, skin moisten, effects such as anti-ageing, invigorating the spleen, change stagnate, detoxifcation, promoting eruption can be got rid of toxicity in vivo element---mercury simultaneously, and hypertension is also had certain curative effect.Red date has antiallergic action, suppresses nervous centralis, protects the liver, reduces serum cholesterol, increases total serum protein and albumin, promotes effects such as leucocyte metabolism, inhibition cancer cell multiplication.And nutrition of sea-buckthorn and medical value also are very high.The processing method of OX-heart persimmon jam of the present invention has solved persimmon in the prior art and really has been difficult to the problem of taking away the puckery taste, and does not add any additives in the process of processing, is a kind of health food of pure natural.
The specific embodiment
Embodiment is used for illustrating of the present invention, rather than it is imposed any restrictions.
Embodiment 1: OX-heart persimmon jam, get the raw material of following weight ratio: 30 kilograms of OX-heart persimmon fruits, 15 kilograms of red carrots, 10 kilograms of sea-buckthorns, 3 kilograms of honey, 3 kilograms of red dates, 0.05 kilogram of Radix Codonopsis, 0.36 kilogram of the calyx and receptacle of a persimmon, 20 kilograms in water.
The processing method of above-mentioned OX-heart persimmon jam the steps include:
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the persimmon warm workshop of baking of really packing into, keep 50 minutes, in 2 hours, progressively be warmed up to 78 ℃ then, keep about 3 days time, persimmon really softening back taking-up at 48 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 60 minutes standby; Red date is cleaned, and steams 50 minutes, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 120 minutes, and boiling water boiled 40 minutes, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 20 minutes;
8) can, sterilization.
Embodiment 2: OX-heart persimmon jam, get the raw material of following weight ratio: 40 kilograms of OX-heart persimmon fruits, 5 kilograms of red carrots, 15 kilograms of sea-buckthorns, 2 kilograms of honey, 5 kilograms of red dates, 0.04 kilogram of Radix Codonopsis, 0.6 kilogram of the calyx and receptacle of a persimmon, 25 kilograms in water.Its processing method may further comprise the steps:
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the persimmon warm workshop of baking of really packing into, keep 50 minutes, in 3 hours, progressively be warmed up to 75 ℃ then, keep 3 days time, persimmon really softening back taking-up at 48 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 50 minutes standby; Red date is cleaned, and steams 60 minutes, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 140 minutes, and boiling water boiled 40 minutes, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 30 minutes;
8) can, sterilization.
Embodiment 3: OX-heart persimmon jam, get the raw material of following weight ratio, 10 kilograms of OX-heart persimmon fruits, 20 kilograms of red carrots, 5 kilograms of sea-buckthorns, 5 kilograms of honey, 2 kilograms of red dates, 0.08 kilogram of Radix Codonopsis, 0.2 kilogram of the calyx and receptacle of a persimmon, 10 kilograms in water.Its processing method may further comprise the steps:
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the persimmon warm workshop of baking of really packing into, keep 45 minutes, in 1.5 hours, progressively be warmed up to 80 ℃ then, keep 2 days time, persimmon really softening back taking-up at 45 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 70 minutes standby; Red date is cleaned, and steams 40 minutes, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 110 minutes, and boiling water boiled 35 minutes, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 15 minutes;
8) can, sterilization.
Claims (3)
1, a kind of processing method of OX-heart persimmon jam, the steps include: to get the raw material of following weight ratio, OX-heart persimmon fruit 10-40 kilogram, red carrot 5-20 kilogram, sea-buckthorn 5-15 kilogram, honey 2-5 kilogram, red date 2-5 kilogram, Radix Codonopsis 0.04-0.08 kilogram, calyx and receptacle of a persimmon 0.2-0.6 kilogram, water 10-25 kilogram;
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the OX-heart persimmon warm workshop of baking of really packing into, keep 45-50 minute, in 1.5-3 hour, progressively be warmed up to 75-80 ℃ then, keep 2-4 days time, persimmon really softening back taking-up at 45-50 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 50-70 minute standby; Red date is cleaned, and steams 40-60 minute, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 110-140 minute, and boiling water boiled 35-50 minute, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 15-30 minute;
8) can, sterilization.
2, the processing method of OX-heart persimmon jam as claimed in claim 1, the steps include: to get the raw material of following weight ratio, 30 kilograms of OX-heart persimmon fruits, 15 kilograms of red carrots, 10 kilograms of sea-buckthorns, 3 kilograms of honey, 3 kilograms of red dates, 0.05 kilogram of Radix Codonopsis, 0.36 kilogram of the calyx and receptacle of a persimmon, 20 kilograms in water;
1) OX-heart persimmon fruit preprocessing;
A, choose the OX-heart persimmon fruit of mature and plump, peeling;
B, will remove the peel the OX-heart persimmon warm workshop of baking of really packing into, keep 50 minutes, in 2 hours, progressively be warmed up to 78 ℃ then, keep 3 days time, persimmon really softening back taking-up at 48 ℃;
C, softening OX-heart persimmon is really put into single-deck screen formula container, shining dries in the air goes out oily to brown;
D, the OX-heart persimmon is really put into airtight container, deposit pure white standby to the top layer;
2) red carrot is cleaned, steam 60 minutes standby; Red date is cleaned, and steams 50 minutes, and stoning is standby;
3) Radix Codonopsis, the calyx and receptacle of a persimmon are cleaned, and soak 120 minutes, and boiling water boiled 40 minutes, and the water intaking extract is standby;
4) sea-buckthorn is cleaned standby;
5) with above-mentioned standby OX-heart persimmon fruit, red carrot, red date, sea-buckthorn making beating, levigate, squeeze the juice;
6) water extract and the honey with Radix Codonopsis, the calyx and receptacle of a persimmon joins in the good juice of press for extracting juice, mix;
7) with the mixture vacuum outgas, retain distribution, go into pan boiling then and boiled homogeneous 20 minutes;
8) can, sterilization.
3, a kind of OX-heart persimmon jam that obtains by claim 1 or 2 described processing methods.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006101021439A CN100556311C (en) | 2006-11-09 | 2006-11-09 | A kind of OX-heart persimmon jam and processing method thereof |
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| CNB2006101021439A CN100556311C (en) | 2006-11-09 | 2006-11-09 | A kind of OX-heart persimmon jam and processing method thereof |
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| CN100556311C true CN100556311C (en) | 2009-11-04 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101878896A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Processing process of persimmon edible paste |
| CN103766677A (en) * | 2012-10-18 | 2014-05-07 | 裴苏旭 | Method for preparing persimmon jam with hard and astringent persimmons being fresh and ripe |
| CN103766684A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Persimmon jam and preparation method thereof |
| CN104187568B (en) * | 2014-07-18 | 2015-12-09 | 高伟 | A kind of preparation method of carrot duck jam |
| CN104187237A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | Fragrant sweet persimmon sauce and preparing method thereof |
| CN105231374A (en) * | 2015-10-27 | 2016-01-13 | 全椒井府富硒生态牧业有限公司 | Selenium-rich mopan persimmon jam and preparation method thereof |
| CN105231213A (en) * | 2015-10-27 | 2016-01-13 | 全椒井府富硒生态牧业有限公司 | Selenium-rich health-care beverage and preparation method thereof |
| CN108813708B (en) * | 2018-04-26 | 2020-10-09 | 山东理工大学 | Preparation method and application of 3D printing material based on dried persimmons |
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Non-Patent Citations (2)
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| 低糖营养柿酱研制及有关问题的探讨. 张惠敏等.《山东农业大学学报》，第22卷第2期. 1991 * |
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