CN102415520A - Rose-apple jam and preparation method thereof - Google Patents
Rose-apple jam and preparation method thereof Download PDFInfo
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- CN102415520A CN102415520A CN2011103185928A CN201110318592A CN102415520A CN 102415520 A CN102415520 A CN 102415520A CN 2011103185928 A CN2011103185928 A CN 2011103185928A CN 201110318592 A CN201110318592 A CN 201110318592A CN 102415520 A CN102415520 A CN 102415520A
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Abstract
The invention discloses rose-apple jam and a preparation method thereof. The jam is prepared from the following the raw material in parts by weight: 40-60 parts of rose, 200-300 parts of apple, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 5-15 parts of lemon peel, 8-15 parts of jelly powder, 3-8 parts of grapefruit peel and 600-700 parts of water. The preparation method comprises the following steps of: (1) squeezing fresh lemons to obtain lemon juice; (2) shredding fresh lemon peel; (3) shredding fresh grapefruit peel; (4) peeling the apples, removing cores, and cutting into blocks; and (5) putting the rose into water for boiling out, boiling with soft fire till the flowers are in the soft and decayed sate, taking the rose out, adding the apples and white granulated sugar, boiling with stirring for 15-20 minutes, adding the jelly powder, boiling till the jam is thick, adding the lemon juice, lemon peel and grapefruit peel, boiling with stirring for 1-2 minutes, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the rose-apple jam. The rose-apple jam smells strong and tastes fine, soft, sour, sweet and delicious, and has the effects of moistening the skin and stimulating appetite and digestion.
Description
Technical field
The invention belongs to food technology field, specifically is the rose apple jam; The present invention also will disclose the preparation method of this rose apple jam.
Background technology
Jam is after mixing, through boiling the gelatinous mass that obtains, also to be jam fruit, sugar and acidity regulator.Making jam is a kind of method of preserving fruit for a long time, and jam mainly is used for being applied on bread or the toast edible.Existing jam is of a great variety, taste also is not quite similar; For example publication number is: CN102028132A, denomination of invention are the Chinese invention patent application of " rose aloe water jam and preparation method thereof ", disclose a kind of rose aloe water jam and preparation method thereof.This rose aloe water jam consists of by mass fraction: 30～40 parts of apples, 30～45 parts of pears, 40～50 parts in peach; 50～60 parts in tomato, 15～20 parts of raisins, 20～25 parts of red dates; 10～15 parts of matrimony vines, 10～15 parts of Flos Rosae Rugosas pollens, 15～20 parts of aloes; 15～20 parts of white sugar, 5～8 parts of vinegar.Preparation method's step of rose aloe water jam is: will be ground into＜apple, pears, peach, tomato, red date, matrimony vine, the aloe of the fritter of 2 * 2mm; With raisins, Flos Rosae Rugosas pollen, white sugar and vinegar; Boil 3～5h at 100～120 ℃; After cool to 80～90 ℃ and boil 2～3h, promptly make rose aloe water jam.Rose aloe water jam contains the nutritional labeling of various fruit, and has health-care efficacy, is the tasty and refreshing composite water jam of a kind of mouthfeel.But its composition of raw materials too complex, and boil through the high temperature of long time, some nutrition of fruit can be lost.
Summary of the invention
Health delicious, comparatively simple, the nutritious rose apple jam of filling a prescription that the technical problem that the present invention will solve provides; The present invention also will disclose the preparation method of this rose apple jam.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
The rose apple jam is to be processed with raw materials in weight portion by following:
40～60 parts of roses, 200～300 parts of apples, 40～60 parts of lemon juices, 200～300 parts of white granulated sugars, 5～15 parts of lemon peels, 8～15 parts of jelly powders, 3～8 parts of shaddock skins, 600～700 parts in water.
The weight proportion of each raw material is preferably:
45～55 parts of roses, 220～280 parts of apples, 45～55 parts of lemon juices, 220～280 parts of white granulated sugars, 8～12 parts of lemon peels, 10～13 parts of jelly powders, 4～7 parts of shaddock skins, 620～680 parts in water.
The optimum weight proportioning of each raw material is:
50 parts of roses, 250 parts of apples, 50 parts of lemon juices, 260 parts of white granulated sugars, 10 parts of lemon peels, 12 parts of jelly powders, 5 parts of shaddock skins, 650 parts in water.
Said jelly powder can be selected the jelly powder of the various brands of selling on the market according to the taste that the individual likes for use.
The preparation method of rose apple jam of the present invention comprises the steps:
1) gets new lemon and remove the peel, remove seed, squeeze the juice, obtain lemon juice;
2) get fresh lemon peel chopping, subsequent use;
3) get the chopping of fresh shaddock skin, subsequent use;
4) get apple peel, stoning, stripping and slicing, subsequent use; Generally apple is cut into the fritter less than 4 * 4mm;
5) 40～60 weight portion roses are put into 600～700 weight parts waters and boil, then little fire boils to flower and presents soft mashed shape, and rose is pulled out; The apple, 200～300 weight portion white granulated sugars that add 200～300 weight portion step 4) gained; Little fire boiled 15～20 minutes under stirring, added 8～15 weight portion jelly powders then, and little fire boils to sauce and is lemon juice, 5～15 weight portion steps 2 that thick back adds 40～60 weight portion step 1) gained) lemon peel of gained, the shaddock skin of 3～8 weight portion step 3) gained; Little fire boiled 1～2 minute under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Rose apple jam of the present invention is to form with feedstock production such as rose collocation apple, lemon juice, lemon peel and shaddock skins; The jam aromatic flavour of gained, soft, the sweet and sour taste of mouthfeel; The various nutritions of raw material rose, apple, lemon, shaddock skin are farthest kept; And not containing any chemical addition agent, have the appetite of promotion, nourish effects such as appearance, appetite-stimulating indigestion-relieving, is the wholefood of a kind of health, green, delicious food.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) gets new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get that fresh lemon peel is cleaned, chopping, subsequent use;
3) get that fresh shaddock skin is cleaned, chopping, subsequent use;
4) get apple peel, stoning, be cut into fritter less than 4 * 4mm, subsequent use;
5) 40 parts of new fresh-roses are put into 600 parts of water and boil, then little fire boils to flower and presents soft mashed shape, and rose is pulled out; Apple, 200 portions of white granulated sugars of adding 200 parts of step 4) gained; Little fire boiled 15 minutes under stirring, added 8 parts of commercially available nest, three flowers and fruits agars then, and little fire boils to sauce and is lemon juice, 5 parts of steps 2 that thick back adds 40 parts of step 1) gained) lemon peel of gained, the shaddock skin of 3 parts of step 3) gained; Little fire boiled 1 minute under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Embodiment 2
1) gets new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get that fresh lemon peel is cleaned, chopping, subsequent use;
3) get that fresh shaddock skin is cleaned, chopping, subsequent use;
4) get apple peel, stoning, be cut into fritter less than 4 * 4mm, subsequent use;
5) 60 parts of new fresh-roses are put into 700 parts of water and boil, then little fire boils to flower and presents soft mashed shape, and rose is pulled out; Apple, 300 portions of white granulated sugars of adding 300 parts of step 4) gained; Little fire boiled 20 minutes under stirring, added 15 parts of commercially available nest, three flowers and fruits agars then, and little fire boils to sauce and is lemon juice, 15 parts of steps 2 that thick back adds 60 parts of step 1) gained) lemon peel of gained, the shaddock skin of 8 parts of step 3) gained; Little fire boiled 2 minutes under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Embodiment 3
1) gets new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get that fresh lemon peel is cleaned, chopping, subsequent use;
3) get that fresh shaddock skin is cleaned, chopping, subsequent use;
4) get apple peel, stoning, be cut into fritter less than 4 * 4mm, subsequent use;
5) 50 parts of new fresh-roses are put into 650 parts of water boils, then little fire boils to flower and presents soft mashed shape, and rose is pulled out; Apple, 260 portions of white granulated sugars of adding 250 parts of step 4) gained; Little fire boiled 18 minutes under stirring, added 12 parts of commercially available sieve then and pulled out the minister jelly powder, and little fire boils to sauce and is lemon juice, 10 parts of steps 2 that thick back adds 50 parts of step 1) gained) lemon peel of gained, the shaddock skin of 5 parts of step 3) gained; Little fire boiled 1 minute under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Claims (4)
1. rose apple jam is characterized in that it being to be processed with raw materials in weight portion by following:
40～60 parts of roses, 200～300 parts of apples, 40～60 parts of lemon juices, 200～300 parts of white granulated sugars, 5～15 parts of lemon peels, 8～15 parts of jelly powders, 3～8 parts of shaddock skins, 600～700 parts in water.
2. rose apple jam according to claim 1 is characterized in that the weight proportion of each raw material is:
45～55 parts of roses, 220～280 parts of apples, 45～55 parts of lemon juices, 220～280 parts of white granulated sugars, 8～12 parts of lemon peels, 10～13 parts of jelly powders, 4～7 parts of shaddock skins, 620～680 parts in water.
3. rose apple jam according to claim 2 is characterized in that the weight proportion of each raw material is:
50 parts of roses, 250 parts of apples, 50 parts of lemon juices, 260 parts of white granulated sugars, 10 parts of lemon peels, 12 parts of jelly powders, 5 parts of shaddock skins, 650 parts in water.
4. the preparation method of rose apple jam comprises the steps:
1) gets new lemon and remove the peel, remove seed, squeeze the juice, obtain lemon juice;
2) get fresh lemon peel chopping, subsequent use;
3) get the chopping of fresh shaddock skin, subsequent use;
4) get apple peel, stoning, stripping and slicing, subsequent use;
5) 40～60 weight portion roses are put into 600～700 weight parts waters and boil, then little fire boils to flower and presents soft mashed shape, and rose is pulled out; The apple, 200～300 weight portion white granulated sugars that add 200～300 weight portion step 4) gained; Little fire boiled 15～20 minutes under stirring, added 8～15 weight portion jelly powders then, and little fire boils to sauce and is lemon juice, 5～15 weight portion steps 2 that thick back adds 40～60 weight portion step 1) gained) lemon peel of gained, the shaddock skin of 3～8 weight portion step 3) gained; Little fire boiled 1～2 minute under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103185928A CN102415520B (en) | 2011-10-19 | 2011-10-19 | Rose-apple jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011103185928A CN102415520B (en) | 2011-10-19 | 2011-10-19 | Rose-apple jam and preparation method thereof |
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| CN102415520A true CN102415520A (en) | 2012-04-18 |
| CN102415520B CN102415520B (en) | 2013-01-02 |
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| CN2011103185928A Expired - Fee Related CN102415520B (en) | 2011-10-19 | 2011-10-19 | Rose-apple jam and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919654A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Green apple jam powder |
| CN102940175A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Grapefruit jam powder |
| CN103653141A (en) * | 2013-12-10 | 2014-03-26 | 梁秀萍 | Healthcare apple vinegar beverage and preparation method thereof |
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
| CN104489438A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Rose waxberry jam and preparation method thereof |
| CN104719703A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Rose apple and apple jam and preparation method thereof |
| CN104824496A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Watermelon peel jam of perilla oil meal and preparation method therefor |
| CN104839524A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing aloe jam and preparation method thereof |
| CN104839526A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing milk-fragrant apple jam and preparation method thereof |
| CN104839527A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing cactus jam and preparation method thereof |
| CN104839523A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
| CN105475938A (en) * | 2015-12-25 | 2016-04-13 | 张凯 | Cheery and Lycium chinensis jam |
| CN105614196A (en) * | 2015-06-26 | 2016-06-01 | 郑义存 | Rose peach jam |
| CN105995796A (en) * | 2016-05-13 | 2016-10-12 | 许昌学院 | High-quality apple jam and preparation method thereof |
| CN106912860A (en) * | 2015-12-25 | 2017-07-04 | 张凯 | Cherry rose jam |
| CN108618055A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of rose apple brown sugar sauce and preparation method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940175A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Grapefruit jam powder |
| CN102919654A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Green apple jam powder |
| CN103653141A (en) * | 2013-12-10 | 2014-03-26 | 梁秀萍 | Healthcare apple vinegar beverage and preparation method thereof |
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
| CN104489438A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Rose waxberry jam and preparation method thereof |
| CN104719703A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Rose apple and apple jam and preparation method thereof |
| CN104839526A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing milk-fragrant apple jam and preparation method thereof |
| CN104839524A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing aloe jam and preparation method thereof |
| CN104824496A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Watermelon peel jam of perilla oil meal and preparation method therefor |
| CN104839527A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing cactus jam and preparation method thereof |
| CN104839523A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
| CN105614196A (en) * | 2015-06-26 | 2016-06-01 | 郑义存 | Rose peach jam |
| CN105475938A (en) * | 2015-12-25 | 2016-04-13 | 张凯 | Cheery and Lycium chinensis jam |
| CN106912860A (en) * | 2015-12-25 | 2017-07-04 | 张凯 | Cherry rose jam |
| CN105995796A (en) * | 2016-05-13 | 2016-10-12 | 许昌学院 | High-quality apple jam and preparation method thereof |
| CN108618055A (en) * | 2017-03-22 | 2018-10-09 | 周永东 | A kind of rose apple brown sugar sauce and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102415520B (en) | 2013-01-02 |
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Granted publication date: 20130102 Termination date: 20161019 |