CN103637275A - Grape and peanut jam powder and preparation method thereof - Google Patents
Grape and peanut jam powder and preparation method thereof Download PDFInfo
- Publication number
- CN103637275A CN103637275A CN201310552762.8A CN201310552762A CN103637275A CN 103637275 A CN103637275 A CN 103637275A CN 201310552762 A CN201310552762 A CN 201310552762A CN 103637275 A CN103637275 A CN 103637275A
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- parts
- peanut
- grape
- powder
- jam
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 28
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 28
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 28
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 28
- 235000020232 peanut Nutrition 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 19
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 19
- 240000006365 Vitis vinifera Species 0.000 title claims abstract description 19
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 8
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 8
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 240000000249 Morus alba Species 0.000 claims abstract description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 4
- 241000208966 Polygala Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000005385 Jasminum sambac Species 0.000 claims abstract 5
- 235000020415 coconut juice Nutrition 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 7
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 7
- 229910052709 silver Inorganic materials 0.000 claims description 7
- 239000004332 silver Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000007457 Jasminum sambac Nutrition 0.000 abstract 3
- 241001149107 Limonium bicolor Species 0.000 abstract 1
- 241001646823 Phlomis mongolica Species 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 5
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses grape and peanut jam powder, which is prepared by the raw materials by weight: 200-240 parts of peanut kernel, 20-30 parts of sago, 60-70 parts of grape, 20-30 parts of lemon, 30-40 parts of pineapple, 10-20 parts of arabian jasmine flower, 25-30 parts of horst, 30-40 parts of white sugar, 1-2 parts of longan seed, 1-2 parts of madder, 2-3 parts of cape jasmine, 1-2 parts of phlomis mongolica, 1-2 parts of limonium bicolor, 1-2 parts of mulberry bark, 1-2 parts of polygala root, 2-3 parts of sweet potato stem and leaf, and a proper amount of coconut milk. Sago is introduced into the jam powder, so as that the prepared jam is more thickness, will not be layered and will not separate out water; various fruits and arabian jasmine flowers are added so as that the jam has higher nutritive value and has fruit flavor and arabian jasmine flower fragrance; and horst as a vegetable or food is introduced so as that the jam powder has efficacies of appetizing, digesting, nourishing liver, nourishing kidney, raising spirit and restoring consciousness.
Description
?
Technical field
The present invention relates to a kind of jam powder, relate in particular to a kind of grape peanut jam powder and preparation method thereof.
Background technology
Peanut jam is a kind of flavouring that people like, but is difficult for long term storage, and peanut jam is made to jam powder, add gauge water allotment, but the trophic component of existing peanut jam powder is single when edible; The invention provides a kind of grape peanut jam powder for this reason.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of grape peanut jam powder and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A grape peanut jam powder is to be made by the raw material of following weight parts:
Shelled peanut 200-240, sago 20-30, grape 60-70, lemon 20-30, pineapple 30-40, Jasmine 10-20, silver bar dish 25-30, white sugar 30-40, the sub-1-2 of longan, madder 1-2, cape jasmine 2-3, a string of bells hung round the neck grass 1-2, twocolor sealavander herb 1-2, root bark of white mulberry 1-2, polygala root 1-2, sweet potato stem and leaf 2-3, Coconut Juice are appropriate.
A grape peanut jam powder, preparation method thereof, comprises the following steps:
(1) shelled peanut, sago impurity elimination are cleaned, with Coconut Juice, soaked 1-2 hour, pull out and drain, send in pot, slow fire stir-fries to ripe perfume (or spice), and cooling rear pulverizing, obtains peanut powder;
(2) grape is removed the peel to stoning, lemon peeling is squeezed the juice, pineapple goes base of a fruit peeling, mix with clean silver bar dish, Jasmine, add 1-2 times of pure water making beating, boil 15-20 minute, the pectase that adds the heavy 1-2% of slurry after cooling, enzymolysis 2-3 hour at 30-35 ℃, centrifugation after the enzyme that goes out, obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as longan, madder, cape jasmines, mix with 5-6 times of Coconut Juice, at 50-60 ℃, be incubated 4-5 hour, less fire boils 30-40 minute, cross 80-100 mesh filter screen, obtain filtrate;
(4) above-mentioned peanut powder, enzymolysis liquid, filtrate and white sugar are mixed, stir rear defibrination 3-5 minute, then freeze drying, the freeze-dried powder obtaining is crushed to 100-120 order, sterilization packaging.
Compared with prior art, advantage of the present invention is:
The present invention introduces sago in jam powder, make the jam made more sticky, can layering, bleed, add various fruits and Jasmine, make jam nutritive value higher, there is fruit delicate fragrance and jasmin, introduce the dual-purpose silver bar dish of vegetable edible, more can appetite-stimulating indigestion-relieving, liver-kidney tonifying, produce refreshing effect to the mind.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A grape peanut jam powder is to be made by the raw material of following weight (jin):
Shelled peanut 200, sago 20, grape 60, lemon 20, pineapple 30, Jasmine 10, silver bar dish 25, white sugar 30, longan 1, madder 1, cape jasmine 2, string of bells hung round the neck grass 1, twocolor sealavander herb 1, the root bark of white mulberry 1, polygala root 1, sweet potato stem and leaf 2, Coconut Juice are appropriate.
A grape peanut jam powder, preparation method thereof, comprises the following steps:
(1) shelled peanut, sago impurity elimination are cleaned, with Coconut Juice, soaked 2 hours, pull out and drain, send in pot, slow fire stir-fries to ripe perfume (or spice), and cooling rear pulverizing, obtains peanut powder;
(2) grape is removed the peel to stoning, lemon peeling is squeezed the juice, and pineapple goes base of a fruit peeling, mixes with clean silver bar dish, Jasmine, add the making beating of 2 times of pure water, boil 20 minutes, add slurry to weigh 1% pectase after cooling, at 35 ℃, enzymolysis is 2 hours, and centrifugation after the enzyme that goes out, obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as longan, madder, cape jasmines, mix with 6 times of Coconut Juices, at 60 ℃, be incubated 4 hours, less fire boils 30 minutes, cross 100 mesh filter screens, obtain filtrate;
(4) above-mentioned peanut powder, enzymolysis liquid, filtrate and white sugar are mixed, stir rear defibrination 5 minutes, then freeze drying, the freeze-dried powder obtaining is crushed to 120 orders, sterilization packaging.
Claims (2)
1. a grape peanut jam powder, it is characterized in that being made by the raw material of following weight parts:
Shelled peanut 200-240, sago 20-30, grape 60-70, lemon 20-30, pineapple 30-40, Jasmine 10-20, silver bar dish 25-30, white sugar 30-40, the sub-1-2 of longan, madder 1-2, cape jasmine 2-3, a string of bells hung round the neck grass 1-2, twocolor sealavander herb 1-2, root bark of white mulberry 1-2, polygala root 1-2, sweet potato stem and leaf 2-3, Coconut Juice are appropriate.
2. a grape peanut jam powder, preparation method thereof as claimed in claim 1, is characterized in that comprising the following steps:
(1) shelled peanut, sago impurity elimination are cleaned, with Coconut Juice, soaked 1-2 hour, pull out and drain, send in pot, slow fire stir-fries to ripe perfume (or spice), and cooling rear pulverizing, obtains peanut powder;
(2) grape is removed the peel to stoning, lemon peeling is squeezed the juice, pineapple goes base of a fruit peeling, mix with clean silver bar dish, Jasmine, add 1-2 times of pure water making beating, boil 15-20 minute, the pectase that adds the heavy 1-2% of slurry after cooling, enzymolysis 2-3 hour at 30-35 ℃, centrifugation after the enzyme that goes out, obtains enzymolysis liquid;
(3) by Chinese medicine material co-grindings such as longan, madder, cape jasmines, mix with 5-6 times of Coconut Juice, at 50-60 ℃, be incubated 4-5 hour, less fire boils 30-40 minute, cross 80-100 mesh filter screen, obtain filtrate;
(4) above-mentioned peanut powder, enzymolysis liquid, filtrate and white sugar are mixed, stir rear defibrination 3-5 minute, then freeze drying, the freeze-dried powder obtaining is crushed to 100-120 order, sterilization packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552762.8A CN103637275A (en) | 2013-11-11 | 2013-11-11 | Grape and peanut jam powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552762.8A CN103637275A (en) | 2013-11-11 | 2013-11-11 | Grape and peanut jam powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637275A true CN103637275A (en) | 2014-03-19 |
Family
ID=50242682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310552762.8A Pending CN103637275A (en) | 2013-11-11 | 2013-11-11 | Grape and peanut jam powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637275A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932305A (en) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sweet-scented osmanthus, Chinese chestnut and peanut butter |
| CN103932297A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Nutritious peanut sauce and preparation method thereof |
| CN104286616A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Pineapple and sweet potato jam can and preparation method thereof |
| CN106820022A (en) * | 2016-12-31 | 2017-06-13 | 蚌埠清菲农业科技有限公司 | One kind fermentation orange peel sauce powder |
| CN108936451A (en) * | 2018-08-31 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of compound puree of Siraitia grosvenorii carrot and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN102940171A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Kiwi fruit jam powder |
| CN102940177A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Watermelon jam powder |
-
2013
- 2013-11-11 CN CN201310552762.8A patent/CN103637275A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1192862A (en) * | 1997-03-06 | 1998-09-16 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN102940171A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Kiwi fruit jam powder |
| CN102940177A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Watermelon jam powder |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932297A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Nutritious peanut sauce and preparation method thereof |
| CN103932305A (en) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | Sweet-scented osmanthus, Chinese chestnut and peanut butter |
| CN104286616A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Pineapple and sweet potato jam can and preparation method thereof |
| CN106820022A (en) * | 2016-12-31 | 2017-06-13 | 蚌埠清菲农业科技有限公司 | One kind fermentation orange peel sauce powder |
| CN108936451A (en) * | 2018-08-31 | 2018-12-07 | 湖南艾达伦科技有限公司 | A kind of compound puree of Siraitia grosvenorii carrot and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20140319 |