CN102919651A - Preparation method of sea buckthorn fruit jam - Google Patents
Preparation method of sea buckthorn fruit jam Download PDFInfo
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- CN102919651A CN102919651A CN2012104433050A CN201210443305A CN102919651A CN 102919651 A CN102919651 A CN 102919651A CN 2012104433050 A CN2012104433050 A CN 2012104433050A CN 201210443305 A CN201210443305 A CN 201210443305A CN 102919651 A CN102919651 A CN 102919651A
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- sea buckthorn
- buckthorn
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Abstract
The invention relates to fruit jam, in particular to a preparation method of the sea buckthorn fruit jam, and belongs to the food processing technical field. The sea buckthorn fruit jam is prepared from a plurality of materials in a compound mode and comprises, by weight percentage, 30-40 % of apples, 30-45 % of peaches, 15-20 % of grapes, 20-25 % of red dates, 50-60 % of sea buckthorn, 15-20 % of white sugar and 5-10 % of vinegar. The preparation method is simple in technology and convenient to operate. The sea buckthorn fruit jam is completely made from pure natural ingredients, collects the ingredients of all kinds of fruits, and enables nutrition to be full. As the sea buckthorn is added, the sea buckthorn fruit jam has effects of relieving cough and reducing sputum, invigorating stomach and improving digestion, and activating blood and dissolving stasis, and is the best supplement of people diets and snacks.
Description
Technical fieldThe present invention relates to a kind of fruit sauce, specifically relate to a kind of sea-buckthorn fruit sauce, belong to food processing technology field.
Background technologyAs everyone knows, fruit is the requirement of beautifying face and moistering lotion, so the Ms applies some make up the outside maintenance except making mostly, usually selects to eat fruit and replenishes.Though select the fresh fruit no doubt can be good, fresh fruit can not long-period freshness preserving, and tinned fruit can often have anticorrisive agent, and human body is had injury; And only depending on fruit to take in, the nutrient absorption amount can be very little.So the development of fruit sauce has become the new research topic of people.
Summary of the inventionIn view of the deficiency that prior art exists, the invention provides a kind of preparation method of compound sea-buckthorn fruit sauce, the method production product nutritive value is abundant, mouthfeel is tasty and refreshing.
To achieve these goals, technical scheme of the present invention is: a kind of preparation method of sea-buckthorn fruit sauce is composited by multiple material: press mass fraction and calculate.It consists of: apple: 30-40%; Peach: 30-45%; Grape: 15-20%; Red date: 20-25%; Sea-buckthorn: 50-60%; White sugar: 15-20%, vinegar 5-10%.
Concrete steps are: (1) will screen good apple, peach, grape, the clean peeling of red date, and stoning places pulverizer to be ground into the fritter of 1.5 * 1.5mm; (2) fresh sea-buckthorn is put into smash the juice machine and smash into the mud shape, add 1.2 times water, mixing, for subsequent use; (3) with the raw material of gained in the step (1) and the mud shape thing mixing in the step (2), placed 30 minutes, (4) boil 110-120 ℃ of lower stirrings at the mixture of step (3) gained again, and the time is 3.5h; (5) dry tinning.
Sea-buckthorn is a kind of fallen leaves shrub, and its characteristic is drought-enduring, and anti-blown sand can be survived in the salinization of soil soil, therefore is widely used in water and soil conservation.Sea-buckthorn is medicinal and edible plant.The root of sea-buckthorn, stem, leaf, flower, really, particularly sea buckthorn fruit contains abundant nutriment and bioactivator, its sea buckthorn fruit be used as medicine have relieving cough and reducing sputum, stomach strengthening and digestion promoting, the effect of promoting blood circulation to remove blood stasis.
Beneficial effect of the present invention is: technique of the present invention is simple, easy to operate, the present invention adopts pure natural components fully, converge various fruit ingredients, make its nutrition more abundant, the adding that sea-buckthorn becomes makes its product have the effect of relieving cough and reducing sputum, stomach strengthening and digestion promoting, promoting blood circulation to remove blood stasis, is the best tonic of people's diet and leisure.
The specific embodiment
A kind of preparation method of sea-buckthorn fruit sauce is composited by multiple material: press mass fraction and calculate.It consists of: apple: 30-40%; Peach: 30-45% grape: 15-20%; Red date: 20-25%; Sea-buckthorn: 50-60%; White sugar: 15-20%, vinegar 5-10%.
The best materials content of described sea-buckthorn fruit sauce is:
Apple: 35%; Peach: 40% grape: 18%; Red date: 22%; Sea-buckthorn: 55%; White sugar: 16%, vinegar 8%.
According to aforementioned proportion concrete steps of the present invention be: (1) will screen good apple, peach, grape, the clean peeling of red date, and stoning places pulverizer to be ground into the fritter of 1.5 * 1.5mm; (2) fresh sea-buckthorn is put into smash the juice machine and smash into the mud shape, add 1.2 times water, mixing, for subsequent use; (3) with the raw material of gained in the step (1) and the mud shape thing mixing in the step (2), placed 30 minutes, (4) boil 115 ℃ of lower stirrings at the mixture of step (3) gained again, and the time is 3.5h; (5) dry tinning.
Sea-buckthorn is a kind of fallen leaves shrub, and its characteristic is drought-enduring, and anti-blown sand can be survived in the salinization of soil soil, therefore is widely used in water and soil conservation.Sea-buckthorn is medicinal and edible plant.The root of sea-buckthorn, stem, leaf, flower, really, particularly sea buckthorn fruit contains abundant nutriment and bioactivator, its sea buckthorn fruit be used as medicine have relieving cough and reducing sputum, stomach strengthening and digestion promoting, the effect of promoting blood circulation to remove blood stasis.
Claims (2)
1. the preparation method of a sea-buckthorn fruit sauce is characterized in that being composited by multiple material: press mass fraction and calculate, it consists of: apple: 30-40%; Peach: 30-45%; Grape: 15-20%; Red date: 20-25%; Sea-buckthorn: 50-60%; White sugar: 15-20%, vinegar 5-10%.
2. the preparation method of a kind of sea-buckthorn fruit sauce according to claim 1 is characterized in that concrete steps are: (1) will screen good apple, peach, grape, red date and clean peeling, and stoning places pulverizer to be ground into the fritter of 1.5 * 1.5mm; (2) fresh sea-buckthorn is put into smash the juice machine and smash into the mud shape, add 1.2 times water, mixing, for subsequent use; (3) with the raw material of gained in the step (1) and the mud shape thing mixing in the step (2), placed 30 minutes, (4) boil 110-120 ℃ of lower stirrings at the mixture of step (3) gained again, and the time is 3.5h; (5) dry tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104433050A CN102919651A (en) | 2012-11-08 | 2012-11-08 | Preparation method of sea buckthorn fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104433050A CN102919651A (en) | 2012-11-08 | 2012-11-08 | Preparation method of sea buckthorn fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919651A true CN102919651A (en) | 2013-02-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104433050A Pending CN102919651A (en) | 2012-11-08 | 2012-11-08 | Preparation method of sea buckthorn fruit jam |
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| CN (1) | CN102919651A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766686A (en) * | 2014-02-19 | 2014-05-07 | 曹小玲 | Production method of jam |
| CN104273407A (en) * | 2014-10-29 | 2015-01-14 | 苗娥 | Nutritional jam and manufacturing method thereof |
| CN105918982A (en) * | 2016-04-01 | 2016-09-07 | 刘永华 | Sea-buckthorn sauce processing technology |
| CN106418384A (en) * | 2016-10-11 | 2017-02-22 | 新疆慧华沙棘生物科技有限公司 | Hippophae rhamnoides jam and preparation method thereof |
| CN109315639A (en) * | 2018-08-24 | 2019-02-12 | 青海大学 | A kind of sea-buckthorn semisolid beverage and preparation method thereof |
-
2012
- 2012-11-08 CN CN2012104433050A patent/CN102919651A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766686A (en) * | 2014-02-19 | 2014-05-07 | 曹小玲 | Production method of jam |
| CN103766686B (en) * | 2014-02-19 | 2015-07-01 | 徐茂航 | Production method of jam |
| CN104757348A (en) * | 2014-02-19 | 2015-07-08 | 曹小玲 | Jam |
| CN104273407A (en) * | 2014-10-29 | 2015-01-14 | 苗娥 | Nutritional jam and manufacturing method thereof |
| CN105918982A (en) * | 2016-04-01 | 2016-09-07 | 刘永华 | Sea-buckthorn sauce processing technology |
| CN106418384A (en) * | 2016-10-11 | 2017-02-22 | 新疆慧华沙棘生物科技有限公司 | Hippophae rhamnoides jam and preparation method thereof |
| CN106418384B (en) * | 2016-10-11 | 2019-06-28 | 新疆慧华沙棘生物科技有限公司 | Seabuckthorn jam and preparation method thereof |
| CN109315639A (en) * | 2018-08-24 | 2019-02-12 | 青海大学 | A kind of sea-buckthorn semisolid beverage and preparation method thereof |
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Application publication date: 20130213 |