CN102246915A - Watermelon peel jam and preparation method thereof - Google Patents
Watermelon peel jam and preparation method thereof Download PDFInfo
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- CN102246915A CN102246915A CN2010105987064A CN201010598706A CN102246915A CN 102246915 A CN102246915 A CN 102246915A CN 2010105987064 A CN2010105987064 A CN 2010105987064A CN 201010598706 A CN201010598706 A CN 201010598706A CN 102246915 A CN102246915 A CN 102246915A
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- Prior art keywords
- watermelon
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- syrup
- watermelon peel
- jam
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- 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.)
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Links
- 241000219109 Citrullus Species 0.000 title claims abstract description 92
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 92
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 41
- 239000006188 syrup Substances 0.000 claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims description 17
- 235000002767 Daucus carota Nutrition 0.000 claims description 17
- 244000241838 Lycium barbarum Species 0.000 claims description 17
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 17
- 239000004816 latex Substances 0.000 claims description 14
- 229920000126 latex Polymers 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 235000015468 Lycium chinense Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 9
- 239000002002 slurry Substances 0.000 abstract 2
- 241000219112 Cucumis Species 0.000 description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 206010003445 Ascites Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 206010009259 cleft lip Diseases 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to watermelon peel jam and a preparation method thereof, and the watermelon peel jam comprises the following components by weight: 100-250 parts of watermelon peel, 20-100 parts of sugar, 100-300 parts of water, and 1-2 parts of citric acid; the watermelon peel jam is prepared by the following steps of raw material pretreatment, syrup decoction, watermelon peel slurry softening, watermelon peel slurry seasoning, and the like; according to the invention, the watermelon peel jam is prepared by recovered watermelon peel, has pure taste and quality, is sour-sweet, tasty, and glistening, has low cost, balanced and comprehensive nutrition arrangement, is easy to digest and absorb, and is rare delicious jam.
Description
Technical field
The present invention relates to a kind of jam, particularly a kind of watermelon peel jam and preparation method thereof.
Background technology
Watermelon is a kind of seasonal fruit that is popular, nutritious, relieve summer heat and quench one's thirst, hot the inside in summer, no matter the men and women is still old and young, all like edible watermelon, so the watermelon consumption figure is very large, is seen everywhere, but present food custom only rests on the melon wooden dipper of watermelon, and watermelon peel is then directly abandoned.Abandon the waste that watermelon peel at first is a kind of resource, wasted the nutritive value melon skin low unlike the melon wooden dipper, human consuming capacity be have MIN, if melon skin is dropped, this a part of energy does not have in the utilization, that will come makeup energy from other approach, that is to say other food of consumption, and, the easy breed bacteria of the watermelon peel that abandons in a large number and attract fly etc., that is to say, also can cause sanitary creating disturbances to when having wasted resource, therefore be badly in need of addressing this problem, need abundant reasonable use watermelon peel, save resource, correct the understanding of people watermelon peel.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of watermelon peel jam, described watermelon peel jam comprises following components by weight proportion: 100 ~ 250 parts of watermelon peels, 20 ~ 100 parts of sugar, 100 ~ 300 parts in water, 1 ~ 2 part of citric acid.
Watermelon peel contains rich saccharide, minerals and vitamins, have clearing heat and detoxicating, effects such as diuresis, be used to relieve summer heat and quench one's thirst, when clearing heat and detoxicating, watermelon peel is better than flesh of Pulp Citrulli, the traditional Chinese medical science also is used as medicine with watermelon peel and melon juice and is made into " EXOCARPIUM CITRULLI ", has clearing away summerheat, the purging intense heat relieving restlessness, effect such as bring high blood pressure down, to anaemia, dry throat, harelip, cystitis, liver ascites, ephritis all has curative effect preferably, make can with watermelon peel, nutritious, utilize 100 ~ 250 parts of watermelon peels, 20 ~ 100 parts of honey, 100 ~ 300 parts of water and 1 ~ 2 portion of watermelon peel jam that citric acid is made, make full use of the watermelon peel of recovery, the pure matter of distinguishing the flavor of becomes, and nutrition arrangement is scientific and reasonable, sweet and sour taste is a kind of rare delicious jam.
In order further to realize described watermelon peel jam, described watermelon peel jam also comprises following components by weight proportion: 20 ~ 100 parts in carrot, 2 ~ 25 parts of matrimony vines.Add the watermelon peel jam that the matrimony vine of 20 ~ 100 portions of carrots and 2 ~ 25 parts is disposed, carrot contains abundant carrotene and mineral matter, lovely luster, and matrimony vine contains theophylline and the necessary amino acid of human body, belong to the temperature compensation type, the watermelon peel jam that this law is made does not contain any pigment, and color and luster is beautiful, and nutrition arrangement is very comprehensive, can eat for a long time, the fragrance of melon and fruit is far away, and men and women, old and young are all drinkable, is easy to digestion and absorption.
In order further to realize described watermelon peel jam, described watermelon peel jam comprises following components by weight proportion: 100 ~ 150 parts of watermelon peels, 20 ~ 50 parts of sugar, 1 part of citric acid, 20 ~ 50 parts in carrot, 2 ~ 10 parts of matrimony vines, 100 ~ 150 parts in water; The watermelon peel sauce nutrition arrangement science of utilizing this ratio to dispose, color and luster is an orange colour, sweet and sour taste is convenient to digestion and absorption.
The present invention also provides the preparation method of described watermelon peel jam, and described preparation method comprises following steps:
Watermelon peel is got in the preliminary treatment of A, raw material, removes the green sclerderm and the red wooden dipper of watermelon peel, blends after cleaning, and breaks into the watermelon latex;
Boiling of B, syrup, it is 50 ~ 58% syrup that sugar and water are brewed into concentration, the described temperature that boils is no more than 65 ℃;
C, watermelon latex softening got among the step B 40 ~ 70% syrup, and described watermelon latex and syrup are mixed the back heating, heats while stirring, and until boiling 12 ~ 18min, obtains watermelon sugar sweet sauce;
The seasoning of D, watermelon latex, with remaining syrup boil to concentration be 66 ~ 70%, and above-mentioned watermelon sugar sweet sauce and citric acid are added to concentration together is in 66 ~ 70% the syrup, heats while stirring, until boiling 10 ~ 15min.
The temperature that described step B boils syrup is no more than 65 ℃, can guarantee that syrup is not burnt, and the syrup that boils of this temperature range is tied silk easily, increased viscosity simultaneously, makes the more sticky, good to eat of watermelon peel jam; Softening of watermelon peel can be so that watermelon peel sugar sauce be crisp and not hard, watermelon peel bleach, glittering and translucent; With remaining syrup boil to concentration be 66 ~ 70%, make syrup close on the knot silk, this moment, mouthfeel was better, and it is in 66 ~ 70% the syrup that above-mentioned watermelon sugar sweet sauce and citric acid are added to concentration together, heats while stirring, until boiling 10 ~ 15min, fully killing bacteria the time, make watermelon sugar sweet sauce, citric acid and remaining syrup fully mix, the pure matter of distinguishing the flavor of becomes, sweet and sour taste, and do not destroy the nutrition of material.
In order further to realize the preparation method of above-mentioned watermelon peel jam, described steps A also comprises cleans carrot and matrimony vine, blends after the mixing, breaks into the carrot wolfberry fruit syrup; Described step D comprises also that the carrot wolfberry fruit syrup is added to concentration is in 66 ~ 70% the syrup, until boiling 10 ~ 15min, add carrot and wolfberry fruit syrup and carry out seasoning, watermelon peel jam color and luster is more beautiful, be with sparkling and crystal-clear in orange, and the collocation of nutrition is in admirable proportion, comprehensively, be convenient to absorption of human body, the people who is fit to various physique is edible.
In order further to realize the preparation method of above-mentioned watermelon peel jam, the temperature that described step B syrup boils remains 50 ~ 60 ℃, and the syrup that utilizes this temperature to boil out, syrup are very sliding, and the knot silk is a desirable flavoring of making jam easily.
The invention provides a kind of watermelon peel jam and preparation method thereof, described watermelon peel jam comprises following components by weight proportion: 100 ~ 250 parts of watermelon peels, 20 ~ 100 parts of sugar, 100 ~ 300 parts in water, 1 ~ 2 part of citric acid; Described watermelon peel jam is made through the steps such as seasoning softening and the watermelon latex of the boiling of the preliminary treatment of raw material, syrup, watermelon latex, the present invention utilizes the watermelon peel of recovery to make watermelon peel jam, the pure matter of distinguishing the flavor of becomes, sweet and sour taste, glittering and translucent, cost is low, and nutrition arrangement is comprehensively balanced, being easy to digestion and absorption, is rare delicious jam.
Description of drawings
There is not figure.
The specific embodiment
Describe the specific embodiment of the present invention in detail below in conjunction with preferred embodiment.
Embodiment 1:
This example is got watermelon peel 10kg, sugared 2kg, and water 10kg, citric acid 0.1kg makes according to following steps:
Watermelon peel is got in the preliminary treatment of A, raw material, removes the green sclerderm and the red wooden dipper of watermelon peel, blends after cleaning, and breaks into the watermelon latex;
Boiling of B, syrup, it is 50 ~ 58% syrup that sugar and water are brewed into concentration, the described temperature that boils is 50 ~ 60 ℃;
C, watermelon latex softening got among the step B 70% syrup, and described watermelon latex and syrup are mixed the back heating, heats while stirring, and until boiling 12min, obtains watermelon sugar sweet sauce;
The seasoning of D, watermelon latex, with remaining syrup boil to concentration be 66 ~ 70%, and above-mentioned watermelon sugar sweet sauce and citric acid are added to concentration together is in 66 ~ 70% the syrup, heats while stirring, until boiling 10min.
Distinguish the flavor of pure matter of the watermelon peel jam of this routine made becomes, sweet and sour taste, and glittering and translucent, the jam silk is sliding, and nutrition arrangement is reasonable, is easy to absorb.
Embodiment 2:
As different from Example 1, watermelon peel jam also comprises 2kg carrot and 0.2kg matrimony vine, and described steps A also comprises cleans carrot and matrimony vine, blends after the mixing, breaks into the carrot wolfberry fruit syrup; Described step D comprises also that the carrot wolfberry fruit syrup is added to concentration is in 66 ~ 70% the syrup.Distinguish the flavor of pure matter of the watermelon peel jam of this routine made becomes, and is being with in orange sparkling and crystal-clearly, and the jam silk is sliding, and is balanced in nutrition, is easy to digestion and absorbs.
Above content be in conjunction with concrete preferred implementation to further describing that the present invention did, can not assert that concrete enforcement of the present invention is confined to these explanations.For the general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to protection scope of the present invention.
Claims (6)
1. a watermelon peel jam is characterized in that, comprises following components by weight proportion: 100 ~ 250 parts of watermelon peels, 20 ~ 100 parts of sugar, 100 ~ 300 parts in water, 1 ~ 2 part of citric acid.
2. watermelon peel jam according to claim 1 is characterized in that, also comprises following components by weight proportion: 20 ~ 100 parts in carrot, 2 ~ 25 parts of matrimony vines.
3. watermelon peel jam according to claim 2 is characterized in that, comprises following components by weight proportion: 100 ~ 150 parts of watermelon peels, 20 ~ 50 parts of sugar, 1 part of citric acid, 20 ~ 50 parts in carrot, 2 ~ 10 parts of matrimony vines, 100 ~ 150 parts in water.
4. the preparation method of watermelon peel jam according to claim 1 is characterized in that, comprises following steps:
Watermelon peel is got in the preliminary treatment of A, raw material, removes the green sclerderm and the red wooden dipper of watermelon peel, blends after cleaning, and breaks into the watermelon latex;
Boiling of B, syrup, it is 50 ~ 58% syrup that sugar and water are brewed into concentration, the described temperature that boils is no more than 65 ℃;
C, watermelon latex softening got among the step B 40 ~ 70% syrup, and described watermelon latex and syrup are mixed the back heating, heats while stirring, and until boiling 12 ~ 18min, obtains watermelon sugar sweet sauce;
The seasoning of D, watermelon latex, with remaining syrup boil to concentration be 66 ~ 70%, and above-mentioned watermelon sugar sweet sauce and citric acid are added to concentration together is in 66 ~ 70% the syrup, heats while stirring, until boiling 10 ~ 15min.
5. the preparation method of watermelon peel jam according to claim 4 is characterized in that, described steps A also comprises cleans carrot and matrimony vine, blends after the mixing, breaks into the carrot wolfberry fruit syrup; Described step D comprises also that the carrot wolfberry fruit syrup is added to concentration is in 66 ~ 70% the syrup, until boiling 10 ~ 15min.
6. according to the preparation method of claim 4 or 5 described watermelon peel jam, it is characterized in that the temperature that described step B syrup boils remains 50 ~ 60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105987064A CN102246915B (en) | 2010-12-21 | 2010-12-21 | Watermelon peel jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105987064A CN102246915B (en) | 2010-12-21 | 2010-12-21 | Watermelon peel jam and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102246915A true CN102246915A (en) | 2011-11-23 |
| CN102246915B CN102246915B (en) | 2012-12-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010105987064A Active CN102246915B (en) | 2010-12-21 | 2010-12-21 | Watermelon peel jam and preparation method thereof |
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| Country | Link |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN104012826A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Jam capable of dispelling effects of alcohol |
| CN104397511A (en) * | 2014-11-04 | 2015-03-11 | 曲少春 | Vegetable and fruit jam for dispelling alcohol effect |
| CN105029147A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Roast-resisting watermelon peel jam |
| CN106072254A (en) * | 2016-07-25 | 2016-11-09 | 柳州中品科技有限公司 | A kind of watermelon peel jam of long shelf-life and preparation method thereof |
| CN106107789A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of low sugar watermelon peel jam and preparation method thereof |
| CN106107755A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of long shelf-life low sugar watermelon peel jam and preparation method thereof |
| CN106107805A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of low sugar health preserving watermelon peel jam and preparation method thereof |
| CN106174292A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of Exocarpium Citrulli compound nectar with heat-clearing toxin-expelling functions and preparation method thereof |
| CN106174298A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of watermelon peel jam with senile-resistant efficacy is combined and preparation method thereof |
| CN106174285A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of watermelon peel jam and preparation method thereof |
| CN112155191A (en) * | 2020-08-25 | 2021-01-01 | 合肥工业大学 | Fermented low-sugar seed melon compound jam and preparation method thereof |
-
2010
- 2010-12-21 CN CN2010105987064A patent/CN102246915B/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 《保鲜与加工》 20020710 王国军 复合西瓜皮果酱研制 第31-32页 1-6 第2卷, 第4期 * |
| 《蔬菜深加工247例》 20010131 严奉伟等 二十五、西瓜皮果酱 第244-245页 1，4-6 , * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN103250757B (en) * | 2013-04-08 | 2015-12-09 | 朱红 | A kind of stevia rebaudian leaf relieves inflammation or internal heat biscuit |
| CN104012826A (en) * | 2014-06-25 | 2014-09-03 | 刘志方 | Jam capable of dispelling effects of alcohol |
| CN104012826B (en) * | 2014-06-25 | 2016-03-16 | 王梓屹 | A kind of jam relieved the effect of alcohol |
| CN104397511A (en) * | 2014-11-04 | 2015-03-11 | 曲少春 | Vegetable and fruit jam for dispelling alcohol effect |
| CN105029147A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Roast-resisting watermelon peel jam |
| CN106072254A (en) * | 2016-07-25 | 2016-11-09 | 柳州中品科技有限公司 | A kind of watermelon peel jam of long shelf-life and preparation method thereof |
| CN106107789A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of low sugar watermelon peel jam and preparation method thereof |
| CN106107755A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of long shelf-life low sugar watermelon peel jam and preparation method thereof |
| CN106107805A (en) * | 2016-07-25 | 2016-11-16 | 柳州中品科技有限公司 | A kind of low sugar health preserving watermelon peel jam and preparation method thereof |
| CN106174292A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of Exocarpium Citrulli compound nectar with heat-clearing toxin-expelling functions and preparation method thereof |
| CN106174298A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of watermelon peel jam with senile-resistant efficacy is combined and preparation method thereof |
| CN106174285A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of watermelon peel jam and preparation method thereof |
| CN112155191A (en) * | 2020-08-25 | 2021-01-01 | 合肥工业大学 | Fermented low-sugar seed melon compound jam and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102246915B (en) | 2012-12-26 |
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