CN102960591A

CN102960591A - Black date sauce

Info

Publication number: CN102960591A
Application number: CN201210525793XA
Authority: CN
Inventors: 于楠楠
Original assignee: Dalian Chuangda Technology Trade Market Co Ltd
Current assignee: Dalian Chuangda Technology Trade Market Co Ltd
Priority date: 2012-12-10
Filing date: 2012-12-10
Publication date: 2013-03-13

Abstract

The invention discloses a black date sauce and relates to jam food. The black date sauce comprises the following raw materials by weight percent: 50%-80% of black dates, 5%-20% of red bean juice, 1%-5% of lemon juice, 3%-10% of chestnut powders, 5%-15% of white fungus juice, 5%-20% of water chestnut juice, 1%-6% of sweet-scented osmanthus and 2%-8% of brown sugar. As the traditional process and a scientific formulation are combined, rich multiplex vitamins, Ca, phosphorus and other minerals, proteins and collagens are contained, the black date sauce has the efficacies of replenishing vital energy and enriching the blood, tonifying the kidney and the spleen, and protecting skins and beautifying, and is sour and sweet in taste, fragrant in flavor and convenient to eat.

Description

A kind of dateplum persimmon sauce

Technical field

The present invention relates to a kind of jam food, be specifically related to a kind of dateplum persimmon sauce.

Background technology

The sweet temperature of dateplum persimmon contains protein, fat, carbohydrate, multivitamin, with vitamin C and calcareous, irony is maximum, and is nutritious; Can be nourishing liver and kidney, moisturize and promote the production of body fluid, enriching blood protects the liver.Jujube sauce is raw material mainly with red date now, and dateplum persimmon sauce is few and composition is single.

Summary of the invention

The object of the invention is to for prior art not enoughly, provide a kind of and have that beauty treatment is enriched blood, nutritious dateplum persimmon sauce.

Technical scheme of the present invention is: a kind of dateplum persimmon sauce comprises dateplum persimmon, red bean juice, lemon juice, chest nut powder, white fungus juice, water chestnut juice, sweet osmanthus and brown sugar; Each raw material weight ratio is: dateplum persimmon 50%-80%, red bean juice 5%-20%, lemon juice 1%-5%, chest nut powder 3%-10%, white fungus juice 5%-15%, water chestnut juice 5%-20%, sweet osmanthus 1%-6% and brown sugar 2%-8%.

Preparation method of the present invention is as follows:

1. the high-quality dateplum persimmon is cleaned, stoning was soaked 1-2 hour in 0.8 times 30-35 ℃ warm water, then jujube and water was put into mixer together, stirred to become mud shape dateplum persimmon in 0.5 hour;

2. clean through the red bean of the even high-quality of size, put into boiling container, insert 30 ℃ of warm water of 3 times, soak after 2-5 hour, boiled 3-5 hour, cross the leaching red bean juice;

3. after high-quality Chinese chestnut water proof being boiled, get chestnut meat, with grinder chestnut is ground to form the mud shape, again mud shape chestnut is dried moisture in dryer and make chest nut powder;

4. white fungus is cleaned and removed the base of a fruit, adds after 1.5 times of bubbles send out, white fungus and water that bubble is opened are put into steamer together, after boiling with big fire, boil mistake after 1 hour, mistake 200 mesh sieves, leaching white fungus juice with little fire;

5. get fresh nothing and hinder water chestnut, peeling is cut 1cm * 1cm piece after cleaning, and puts into juice extractor and presses 5 minutes, crosses 200 mesh sieves, the leaching water chestnut juice;

6. with fresh sweet osmanthus behind the boiling water rapid iron, put into centrifuge 30 seconds, get rid of and anhydrate minute, put into again drying machine drying and make dried sweet-scented osmanthus after 5 minutes, again dried sweet-scented osmanthus is put into crusher for crushing to 200 order powder;

7. with the above-mentioned dateplum persimmon that makes, red bean juice, chest nut powder, white fungus juice, water chestnut juice, sweet osmanthus and brown sugar in proportion, put into container for stirring and mix, boil 15-20 minute with slow fire after, add lemon juice, stir 5-10 minute after evenly, be cooled to room temperature after, sterilization packaging and get final product.

But soda acid in the brown sugar balance human body has nourishing blood function; Dateplum persimmon contains the nutritional labelings such as protein, carbohydrate, organic acid, vitamin and phosphorus, calcium, iron, has kidney tonifying and nourishing the stomach effect.Red bean has the blood yiqi effect; Water chestnut contains abundant starch, protein, crude fat, calcium, phosphorus, iron, vitamin A, B1.B2.C etc. and active ingredient-puchiin anticancer, that reduce blood pressure; Sweet osmanthus smell delicate fragrance has stimulating effect.

The present invention combines traditional handicraft and scientific formula, contains mineral matter, protein and the collagens such as abundant multivitamin, calcium phosphorus, have the effect of blood-enrich, kidney and spleen invigorating, skin-protecting face nursing, and taste is sour-sweet, and smell is fragrant and sweet, instant.

The specific embodiment

Embodiment:

A kind of dateplum persimmon sauce comprises the raw material of following part by weight: dateplum persimmon 60%, red bean juice 10%, lemon juice 2%, chest nut powder 5%, white fungus juice 7%, water chestnut juice 10%, sweet osmanthus 3% and brown sugar 3%.

Preparation method of the present invention is as follows:

1. the high-quality dateplum persimmon is cleaned, stoning was soaked 2 hours in 0.8 times 30-35 ℃ warm water, then jujube and water was put into mixer together, stirred to become mud shape dateplum persimmon in 0.5 hour;

2. clean through the red bean of the even high-quality of size, put into boiling container, insert 30 ℃ of warm water of 3 times, soak after 3 hours, boiled 4 hours, cross the leaching red bean juice;

5. get fresh nothing and hinder water chestnut, peeling is cut 1cm * 1cm piece after cleaning, and puts into juice extractor and presses 5 minutes, crosses 200 mesh sieves and gets water chestnut juice;

7. with the above-mentioned dateplum persimmon that makes, red bean juice, chest nut powder, white fungus juice, water chestnut juice, sweet osmanthus and the brown sugar ratio in dateplum persimmon 60%, red bean juice 10%, lemon juice 2%, chest nut powder 5%, white fungus juice 7%, water chestnut juice 10%, sweet osmanthus 3% and brown sugar 3%, putting into container for stirring mixes, after boiling 20 minutes with slow fire, add lemon juice, stir 5 minutes after evenly, after being cooled to room temperature, sterilization packaging and get final product.

Claims

1. a dateplum persimmon sauce is characterized in that: comprise dateplum persimmon, red bean juice, lemon juice, chest nut powder, white fungus juice, water chestnut juice, sweet osmanthus and brown sugar; Each raw material weight ratio is: dateplum persimmon 50%-80%, red bean juice 5%-20%, lemon juice 1%-5%, chest nut powder 3%-10%, white fungus juice 5%-15%, water chestnut juice 5%-20%, sweet osmanthus 1%-6% and brown sugar 2%-8%.

2. the preparation method of a dateplum persimmon sauce, it is characterized in that: its preparation method is as follows: