CN103250941A - Sweet orange pawpaw mung bean jam and preparation method thereof - Google Patents

Abstract

The invention discloses a sweet orange pawpaw mung bean jam. The jam is prepared from the following raw materials in parts by weight: 137-152 parts of sweet oranges, 88-96 parts of pawpaw, 61-73 parts of mung bean flour, 13-16 parts of roses, 7-10 parts of rosemary leaves, 9-13 parts of salvia, 8-11 parts of lemon-grass, 7-11 parts of macadamia nuts, 10-13 parts of sweet almonds, 8-11 parts of badam, 55-64 parts of white granulated sugar, 6-8 parts of durian kernels, 13-22 parts of grape juice, 24-27 parts of Chinese date honey, and appropriate amount of purified water. The jam disclosed by the invention is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutrition value, and has unique fruit aroma and wide market prospect.

Description

A kind of sweet orange pawpaw mung bean jam and preparation method thereof

Technical field

The present invention relates to a kind of jam, relate in particular to a kind of sweet orange pawpaw mung bean 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 mung bean fragrance, and good nourishing effects is arranged.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of sweet orange pawpaw mung bean jam and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of sweet orange pawpaw mung bean jam is to be made by the raw material of following weight parts:

Sweet orange 137-152, pawpaw 88-96, mung bean flour 61-73, rose 13-16, rosemary leave 7-10, Salvia japonica 9-13, lemon grass (Cymbopogon citratus) 8-11, Hawaii fruit 7-11, dessert almond 10-13, bar dawn wood 8-11, white granulated sugar 55-64, durian nuclear 6-8, grape juice 13-22, Mel Jujubae 24-27, pure water is an amount of.

A kind of preparation method of sweet orange pawpaw mung bean jam may further comprise the steps:

(1) rosemary leave, Salvia japonica, lemon grass (Cymbopogon citratus) are pulverized and be placed in the gross weight 7-8 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) Hawaii fruit, Ba Danmu are broken get benevolence and dessert almond is sent in the pot together, slow fire fries, and pulverizes after the cooling, crosses the 120-140 mesh sieve, obtains the kernel powder;

(3) mung bean flour is mixed with said extracted liquid, kernel powder, add active dry yeast, and become dough, at 28-33 ℃ of bottom fermentation 4-5 hour, obtain fermented dough, send in the baking box, 120-150 ℃ of baking down, take out cooling after 20-30 minute, abrasive dust is crossed the 80-100 mesh sieve, obtains the condiment powder;

(4) with the sweet orange peeling, squeeze the juice, obtain sweet orange juice, pawpaw is removed the peel stoning, pulverize the back and mix with sweet orange juice, after little fiery boiling 30-40 minute, add rose, the Mel Jujubae of pulverizing, continue heating 5-8 minute, obtain condiment juice;

(5) white granulated sugar is mixed with 2-3 times of pure water send in the pot, constant temperature after slowly being heated to 60-70 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15-20 minute, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, grape juice again, continue infusion, after soluble solid content is 20-30%, stop heating, obtain jam;

(6) with above-mentioned jam quantitative filling, 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 mung bean flour with health-care efficacy when making, Salvia japonica can clearing heat and promoting diuresis, promoting blood circulation for regulating menstruation, removing toxicity for detumescence, Hawaii fruit kernel can be regulated blood fat, intelligence development, rosemary leave can be eliminated gaseous distention, strengthens memory, be produced refreshing effect to the mind, lemon grass (Cymbopogon citratus) can spleen-and-stomach-invigorating, diuresis detoxifcation, skin care, elimination oedema, dessert almond can moisten the dryness of the lung, relieving cough and asthma, relax bowel, Ba Danmu is rich in protein, dietary fiber, vitamin, durian nuclear temperature compensation kidney is during grape juice can be transferred with stomach, strengthening the spleen and replenishing qi; The jam color and luster beautiful, sour-sweet moderate, delicate mouthfeel is soft, and unique fruit aroma is arranged, and is of high nutritive value, and 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 sweet orange pawpaw mung bean jam is to be made by the raw material of following weight parts:

Sweet orange 137g, pawpaw 88g, mung bean flour 61g, rose 13g, rosemary leave 7g, Salvia japonica 9g, lemon grass (Cymbopogon citratus) 8g, Hawaii fruit 7g, dessert almond 10g, bar dawn wood 8g, white granulated sugar 55g, durian nuclear 6g, grape juice 13g, Mel Jujubae 24g, pure water is an amount of.

A kind of preparation method of sweet orange pawpaw mung bean jam may further comprise the steps:

(1) rosemary leave, Salvia japonica, lemon grass (Cymbopogon citratus) are pulverized and be placed in 7 times of clear water of gross weight, slow fire boiling 2 times, each 2 hours, filter, merging filtrate obtains extract;

(2) Hawaii fruit, Ba Danmu are broken get benevolence and dessert almond is sent in the pot together, slow fire fries, and pulverizes after the cooling, crosses 120 mesh sieves, obtains the kernel powder;

(3) mung bean flour is mixed with said extracted liquid, kernel powder, add active dry yeast, and become dough, 28 ℃ of bottom fermentations 5 hours, obtain fermented dough, send in the baking box, 120 ℃ of bakings down, take out cooling after 30 minutes, abrasive dust is crossed 80 mesh sieves, obtains the condiment powder;

(4) with the sweet orange peeling, squeeze the juice, obtain sweet orange juice, pawpaw is removed the peel stoning, pulverize the back and mix with sweet orange juice, add rose, the Mel Jujubae of pulverizing after 40 minutes with little fiery boiling, continue heating 5 minutes, obtain condiment juice;

(5) white granulated sugar is mixed with 2 times of pure water send in the pot, constant temperature after slowly being heated to 60 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15 minutes, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, grape juice again, continuing infusion, is to stop heating after 20% to soluble solid content, obtains jam;

(6) with above-mentioned jam quantitative filling, sterilization is 40 minutes in 100 ℃ water-bath, gets final product after slowly cooling to room temperature.

Claims (2)

1. sweet orange pawpaw mung bean jam is characterized in that it being that raw material by following weight parts is made:

Sweet orange 137-152, pawpaw 88-96, mung bean flour 61-73, rose 13-16, rosemary leave 7-10, Salvia japonica 9-13, lemon grass (Cymbopogon citratus) 8-11, Hawaii fruit 7-11, dessert almond 10-13, bar dawn wood 8-11, white granulated sugar 55-64, durian nuclear 6-8, grape juice 13-22, Mel Jujubae 24-27, pure water is an amount of.

2. the preparation method of a sweet orange pawpaw mung bean jam as claimed in claim 1 is characterized in that may further comprise the steps:

(1) rosemary leave, Salvia japonica, lemon grass (Cymbopogon citratus) are pulverized and be placed in the gross weight 7-8 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) Hawaii fruit, Ba Danmu are broken get benevolence and dessert almond is sent in the pot together, slow fire fries, and pulverizes after the cooling, crosses the 120-140 mesh sieve, obtains the kernel powder;

(3) mung bean flour is mixed with said extracted liquid, kernel powder, add active dry yeast, and become dough, at 28-33 ℃ of bottom fermentation 4-5 hour, obtain fermented dough, send in the baking box, 120-150 ℃ of baking down, take out cooling after 20-30 minute, abrasive dust is crossed the 80-100 mesh sieve, obtains the condiment powder;

(4) with the sweet orange peeling, squeeze the juice, obtain sweet orange juice, pawpaw is removed the peel stoning, pulverize the back and mix with sweet orange juice, after little fiery boiling 30-40 minute, add rose, the Mel Jujubae of pulverizing, continue heating 5-8 minute, obtain condiment juice;

(5) white granulated sugar is mixed with 2-3 times of pure water send in the pot, constant temperature after slowly being heated to 60-70 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15-20 minute, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, grape juice again, continue infusion, after soluble solid content is 20-30%, stop heating, obtain jam;

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