CN103250933A - Apple and pineapple rice wine jam and preparation method thereof - Google Patents

Abstract

The invention discloses apple and pineapple rice wine jam which is prepared from the following raw materials in parts by weight: 200-230 parts of apple, 60-80 parts of pineapple, 30-50 parts of naseberry, 40-50 parts of sticky rice, 15-22 parts of mint leaf, 3-5 parts of white paeony root, 5-8 parts of prunus humilis bunge leaf, 6-8 parts of pericarpium citri reticulatae viride, 8-10 parts of smoked plum, 55-66 parts of white granulated sugar, 10-14 parts of sesame oil, 24-28 parts of Chinese date honey, 18-22 parts of konjaku flour, 1-2 parts of sweet distiller's yeast, 1.8-2 parts of Chinese hawthorn seed powder and a proper amount of pure water. According to the produced jam, the rice wine with the health-care effect is added during preparation process, the naseberry has the effects of clearing away the heart-fire and moistening lung; the white paeony root has the effects of nourishing blood and liver, relieving the middle and stopping pain, and retaining yin with astringent and stopping sweating; and the pericarpium citri reticulatae viride has the effects of soothing the liver and relieving stagnant Qi and relieving dyspepsia. The jam is bright in color, moderately sour and sweet, fine, smooth and soft in mouthfeel, has unique fruit aroma and rice wine flavor, is high in nutritive health-care value and has wide market prospect.

Description

A kind of apple grated pineapple vinosity jam and preparation method thereof

Technical field

The present invention relates to a kind of jam, relate in particular to a kind of apple grated pineapple vinosity jam and preparation method thereof.

Background technology

Jam, sweet and sour taste is the instant food of western-style food, picnic, house travelling, also is one of sandwich raw material of food such as cake, bread, candy, ice cream.The shelf-life of traditional jam in order to obtain good gel form and to grow, and improve sugar content, cause mouthfeel too sweet greasy, be unfavorable for health, in order to address the above problem, the present invention has developed low sugar contents, has had the jam of unique rice wine local flavor, and good nourishing effects is arranged.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of apple grated pineapple vinosity jam and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of apple grated pineapple vinosity jam is to be made by the raw material of following weight parts:

Apple 200-230, pineapple 60-80, sapodilla 30-50, glutinous rice 40-50, dried peppermint leaf 15-22, root of herbaceous peony 3-5, leaf of GAIGUO 5-8, rascal 6-8, dark plum 8-10, white granulated sugar 55-66, sesame oil 10-14, Mel Jujubae 24-28, konjaku flour 18-22, koji 1-2, Chinese hawthorn seed powder 1.8-2, pure water are an amount of.

A kind of preparation method of apple grated pineapple vinosity jam may further comprise the steps:

(1) root of herbaceous peony, rascal, leaf of GAIGUO, dark plum are pulverized and be placed in the gross weight 8-10 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) glutinous rice is cleaned, soaked 4-5 hour with 25-30 ℃ clear water, make grain of rice full of water, pull again that glutinous rice drains away the water and extract is sent in the pot together out, well-done to glutinous rice 96-100 ℃ of following boiling, again glutinous rice is spread out, naturally cool to 25-30 ℃;

(3) will cool off good glutinous rice and send in the brewing barrel, compacting smooths gently, and the centre is hollowed out, pour koji into, koji is before use with 25-30 ℃ warm water activation 30-35 minute, sealing brewing barrel, under 25-35 ℃ temperature saccharification 38-42 hour, take out saccharification liquid, it is poor to obtain rice wine juice and rice wine after the centrifugation, rice wine is pickled with grains or in wine dries, and sends in the colloid mill levigate, cross the 60-80 mesh sieve, obtain the rice wine powder;

(4) with the apple peel stoning, with sapodilla, pineapple peeling, in boiling water, carry out blanching, take out after 5-8 minute to send into immediately in the frozen water and cooled off 15-20 minute, take out apple grunt, popular feeling pulp, add the pectase of the heavy 0.8-1% of total pulp, send into enzymatic vessel after the making beating, at 22-25 ℃ of following enzymolysis 25-28 hour, obtain fruit juice after the centrifugation;

(5) taking-up pineapple meat is cut into the pineapple fourth, and the pineapple fourth is immersed in 2-3 times containing in the 40-50% D/W, soaks 24-28 hour down at 8-12 ℃, and it is sugared to carry out pulp dehydration and suction, and it is stand-by to leach the pineapple fourth;

(6) white granulated sugar is mixed with 2-3 times of pure water send in the pot, keep constant temperature after slowly being heated to 70-80 ℃, constantly be stirred to sugar and all dissolve, add dried peppermint leaf, rice wine powder, konjaku flour, the Chinese hawthorn seed powder pulverized, stirred 15-20 minute, filter impurity elimination while hot, add rice wine juice, fruit juice again, continue infusion, after soluble solid content is 20-30%, stop heating, add sesame oil, Mel Jujubae and pineapple fourth, mixing and stirring;

(7) with the jam quantitative filling that obtains, in 95-100 ℃ water-bath sterilization 30-40 minute, get final product after slowly cooling to room temperature.

Compared with prior art, advantage of the present invention is:

The jam that the present invention produces adds the rice wine with health-care efficacy when making, sapodilla can heart clearing, lung moistening, the root of herbaceous peony can nourishing blood and liver, slow in pain relieving, astringe yin receive sweat, rascal can soothing the liver relieving stagnant Qi, long-pendingization that disappear stagnates, the jam color and luster beautiful, sour-sweet moderate, mouthfeel is finer and smoother soft, unique fruit aroma and rice wine local flavor are arranged, and the healthy nutritive value height has vast market prospect.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of apple grated pineapple vinosity jam is to be made by the raw material of following weight parts:

Apple 200g, pineapple 60g, sapodilla 30g, glutinous rice 40g, dried peppermint leaf 15g, root of herbaceous peony 3g, leaf of GAIGUO 5g, rascal 6g, dark plum 8g, white granulated sugar 55g, sesame oil 10g, Mel Jujubae 24g, konjaku flour 18g, koji 1g, Chinese hawthorn seed powder 1.8g, pure water are an amount of.

A kind of preparation method of apple grated pineapple vinosity jam may further comprise the steps:

(1) root of herbaceous peony, rascal, leaf of GAIGUO, dark plum are pulverized and be placed in 8 times of clear water of gross weight, slow fire boiling 2 times, each 2 hours, filter, merging filtrate obtains extract;

(2) glutinous rice is cleaned, with 25 ℃ clear water immersions 5 hours, made grain of rice full of water, pull again that glutinous rice drains away the water and extract is sent in the pot together out, well-done to glutinous rice 100 ℃ of following boilings, again glutinous rice is spread out, naturally cool to 25 ℃;

(3) will cool off good glutinous rice and send in the brewing barrel, compacting smooths gently, and the centre is hollowed out, pour koji into, koji is before use with 30 ℃ warm water activation 35 minutes, the sealing brewing barrel, and saccharification is 42 hours under 25 ℃ temperature, take out saccharification liquid, it is poor to obtain rice wine juice and rice wine after the centrifugation, rice wine is pickled with grains or in wine dries, and sends in the colloid mill levigate, cross 60 mesh sieves, obtain the rice wine powder;

(4) with the apple peel stoning, with sapodilla, pineapple peeling, in boiling water, carry out blanching, take out after 5 minutes to send into immediately in the frozen water and cooled off 15 minutes, take out apple grunt, popular feeling pulp, add total pulp and weigh 0.8% pectase, send into enzymatic vessel after the making beating, 22 ℃ of following enzymolysis 28 hours, obtain fruit juice after the centrifugation;

(5) take out pineapple meat, be cut into the pineapple fourth, the pineapple fourth is immersed in 2 times containing in 40% D/W, soaked 28 hours down at 8 ℃, carry out the pulp dehydration and inhale sugar, it is stand-by to leach the pineapple fourth;

(6) white granulated sugar is mixed with 2 times of pure water send in the pot, keep constant temperature after slowly being heated to 70 ℃, constantly be stirred to sugar and all dissolve, add dried peppermint leaf, rice wine powder, konjaku flour, the Chinese hawthorn seed powder pulverized, stirred 15 minutes, filter impurity elimination while hot, adding rice wine juice, fruit juice again, continue infusion, is to stop heating after 20% to soluble solid content, add sesame oil, Mel Jujubae and pineapple fourth, mixing and stirring;

(7) with the jam quantitative filling that obtains, sterilization is 40 minutes in 100 ℃ water-bath, gets final product after slowly cooling to room temperature.

Claims (2)

1. apple grated pineapple vinosity jam is characterized in that it being that raw material by following weight parts is made:

Apple 200-230, pineapple 60-80, sapodilla 30-50, glutinous rice 40-50, dried peppermint leaf 15-22, root of herbaceous peony 3-5, leaf of GAIGUO 5-8, rascal 6-8, dark plum 8-10, white granulated sugar 55-66, sesame oil 10-14, Mel Jujubae 24-28, konjaku flour 18-22, koji 1-2, Chinese hawthorn seed powder 1.8-2, pure water are an amount of.

2. the preparation method of an apple grated pineapple vinosity jam as claimed in claim 1 is characterized in that may further comprise the steps:

(1) root of herbaceous peony, rascal, leaf of GAIGUO, dark plum are pulverized and be placed in the gross weight 8-10 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) glutinous rice is cleaned, soaked 4-5 hour with 25-30 ℃ clear water, make grain of rice full of water, pull again that glutinous rice drains away the water and extract is sent in the pot together out, well-done to glutinous rice 96-100 ℃ of following boiling, again glutinous rice is spread out, naturally cool to 25-30 ℃;

(3) will cool off good glutinous rice and send in the brewing barrel, compacting smooths gently, and the centre is hollowed out, pour koji into, koji is before use with 25-30 ℃ warm water activation 30-35 minute, sealing brewing barrel, under 25-35 ℃ temperature saccharification 38-42 hour, take out saccharification liquid, it is poor to obtain rice wine juice and rice wine after the centrifugation, rice wine is pickled with grains or in wine dries, and sends in the colloid mill levigate, cross the 60-80 mesh sieve, obtain the rice wine powder;

(4) with the apple peel stoning, with sapodilla, pineapple peeling, in boiling water, carry out blanching, take out after 5-8 minute to send into immediately in the frozen water and cooled off 15-20 minute, take out apple grunt, popular feeling pulp, add the pectase of the heavy 0.8-1% of total pulp, send into enzymatic vessel after the making beating, at 22-25 ℃ of following enzymolysis 25-28 hour, obtain fruit juice after the centrifugation;

(5) taking-up pineapple meat is cut into the pineapple fourth, and the pineapple fourth is immersed in 2-3 times containing in the 40-50% D/W, soaks 24-28 hour down at 8-12 ℃, and it is sugared to carry out pulp dehydration and suction, and it is stand-by to leach the pineapple fourth;

(6) white granulated sugar is mixed with 2-3 times of pure water send in the pot, keep constant temperature after slowly being heated to 70-80 ℃, constantly be stirred to sugar and all dissolve, add dried peppermint leaf, rice wine powder, konjaku flour, the Chinese hawthorn seed powder pulverized, stirred 15-20 minute, filter impurity elimination while hot, add rice wine juice, fruit juice again, continue infusion, after soluble solid content is 20-30%, stop heating, add sesame oil, Mel Jujubae and pineapple fourth, mixing and stirring;

(7) with the jam quantitative filling that obtains, in 95-100 ℃ water-bath sterilization 30-40 minute, get final product after slowly cooling to room temperature.