CN103652526A - Prune jam and preparation method thereof - Google Patents
Prune jam and preparation method thereof Download PDFInfo
- Publication number
- CN103652526A CN103652526A CN201310591705.0A CN201310591705A CN103652526A CN 103652526 A CN103652526 A CN 103652526A CN 201310591705 A CN201310591705 A CN 201310591705A CN 103652526 A CN103652526 A CN 103652526A
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- prune
- parts
- jam
- water
- pears
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- 238000002360 preparation method Methods 0.000 title description 4
- 241000220324 Pyrus Species 0.000 claims abstract description 21
- 235000021017 pears Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims description 13
- 238000007598 dipping method Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 1
- 244000141353 Prunus domestica Species 0.000 abstract description 53
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000013872 defecation Effects 0.000 abstract description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 235000015206 pear juice Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 235000014443 Pyrus communis Nutrition 0.000 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- 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 abstract 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 239000001384 succinic acid Substances 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 description 5
- 235000010980 cellulose Nutrition 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 235000019155 vitamin A Nutrition 0.000 description 5
- 239000011719 vitamin A Substances 0.000 description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 229940045997 vitamin a Drugs 0.000 description 4
- 239000011573 trace mineral Substances 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000003648 hair appearance Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000009018 li Nutrition 0.000 description 1
- 244000184782 li Species 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000032724 odontogenesis Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a prune jam which comprises the following raw materials in parts by weight: 15-25 parts of fresh prune, 5-10 parts of white sugar, 5-10 parts of pine nut kernel powder, 5-10 parts of pear and 45-70 parts of water. When the prune jam is prepared, fresh prunes and pears are peeled and diced; prune blocks, the white sugar, the pin nut kernel powder and pear blocks are mixed according to weight, macerated for 2-3 hours, then added to the water, and boiled till small pulp particles disappear. The prune is rich in dietary fiber, pectin and microelements, has effects of boosting the creepage of intestines and stomachs and increasing defecation times, and can be used with pear juice and pin nut kernel powder to effectively boost defecation; rich citric acid, malic acid and succinic acid contained in the prune can reduce blood pressure, boost sleep, eliminate heat and generate saliva, picric acid can enhance the functions of livers and relieve fatigue; the prune is a kind of alkaline food, can balance the pH value of blood, purify the blood, prompt the natural discharging of toxin, and can detoxify foods, the water and the blood.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jam, be specially a kind of prune jam, the invention still further relates to a kind of preparation method of prune jam.
Background technology
Prune, from California, USA, also referred to as California plum.Prune contains abundant nutritional labeling, comprises cellulose, vitamin A, mineral matter, trace element etc.A healthy adult should take in the cellulose of 25 grams to 35 grams every day, and eats the content of cellulose of three median size prunes, can be equivalent to a fresh fruit.Prune is the best source of replenishing vitamins A, and vitamin A is a kind of liposoluble vitamin, very important to protection human skin and hair quality, meanwhile, contributes to human skeleton growth, tooth development etc.Contained potassium in prune, to keeping the elasticity of muscle, maintains human electrolyte's balance particularly important; Meanwhile, the energy that potassium contributes to nerve impulse and discharge protein, fat and carbohydrate in the metabolic process of human body.Prune contains abundant vitamin A and cellulose, the hold concurrently mineral matters such as iron content and potassium, but not fatty and cholesterol simultaneously; Prune can help the elderly to supplement iron, zinc, potassium, keeps fit to be good for bone, can make child increase various vitamin; Prune fragrance is sweet, and taste lubrication, when as batching, has the fragrance of Radix Glycyrrhizae, is the good merchantable brand of modern's health diet; Prune is not a kind of snacks, and it and various raw materials match, and can make various ticbits, as prune is dry, prune juice, prune cake etc., carries, both can be lavish, and again to healthy and beneficial.But to the west of current prune is main, the form of dried plum, prune juice appears at consumption market, also there is no the appearance of prune jam.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, a kind of prune jam and preparation method are provided, in jam, contain abundant prune composition, not only for consumer provides a novel fruit jam, a kind of jam that is rich in vitamin A, cellulose and trace element is provided simultaneously, long-term edible, there is the effect that ease constipation is lost weight.
In order to achieve the above object, the technical solution used in the present invention is: a kind of prune jam, comprises following raw material by weight: fresh prune fruit 15-25 part, white granulated sugar 5-10 part, SEMEN PINI KORAIENSIS powder 5-10 part, pears 5-10 part, water 45-70 part.
Preferably, a kind of prune jam, comprises following raw material by weight: 18 parts of fresh prune fruits, 7 parts of white granulated sugars, 7 parts, SEMEN PINI KORAIENSIS powder, 8 parts of pears, 50 parts, water.
Preferably, a kind of prune jam, comprises following raw material by weight: 21 parts of fresh prune fruits, 9 parts of white granulated sugars, 8 parts, SEMEN PINI KORAIENSIS powder, 9 parts of pears, 55 parts, water.
While preparing above-mentioned prune jam, fresh prune is really cleaned and cut in half, after stoning skin, be cut into 1 cun of square fritter; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and prune piece, white granulated sugar, SEMEN PINI KORAIENSIS powder and pears piece are mixed to dipping 2-3h by metering; Then the mixture after dipping is added to the water, big fire is heated to go to little fire after boiling, and little fiery state maintains 2-5h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Prune of the present invention, contains abundant dietary fiber, pectin and trace element, has and promotes the wriggling of stomach, the effect of increase defecation frequency, is used in conjunction with and can effectively promotes defecation with pear juice, SEMEN PINI KORAIENSIS powder; And the citric acid that prune is rich in, malic acid, butanedioic acid, can step-down, sleep peacefully, clearing heat and promoting fluid, picric acid can be strengthened liver function, eliminate tiredly, prune is basic food, pH-value that can balance blood, make blood purification, impel toxin Natural excrement, can separate food, water, blood three poison.
The specific embodiment
Embodiment 1:
Fresh prune is really cleaned and cut in half, after stoning skin, be cut into 1 cun of square fritter; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and 18 parts of prune pieces, 7 portions of white granulated sugars, 7 parts of SEMEN PINI KORAIENSIS powder and 8 parts of pears pieces are mixed to dipping 2h; Then the mixture after dipping is joined in 50 parts of water, big fire is heated to go to little fire after boiling, and little fiery state maintains 2h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Embodiment 2:
Fresh prune is really cleaned and cut in half, after stoning skin, be cut into 1 cun of square fritter; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and 21 parts of prune pieces, 9 portions of white granulated sugars, 8 parts of SEMEN PINI KORAIENSIS powder and 9 parts of pears pieces are mixed to dipping 3h; Then the mixture after dipping is joined in 55 parts of water, big fire is heated to go to little fire after boiling, and little fiery state maintains 3h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Embodiment 3:
Fresh prune is really cleaned and cut in half, after stoning skin, be cut into 1 cun of square fritter; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and 15 parts of prune pieces, 5 portions of white granulated sugars, 5 parts of SEMEN PINI KORAIENSIS powder and 5 parts of pears pieces are mixed to dipping 2h; Then the mixture after dipping is joined in 45 parts of water, big fire is heated to go to little fire after boiling, and little fiery state maintains 2h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Embodiment 4:
Fresh prune is really cleaned and cut in half, after stoning skin, be cut into 1 cun of square fritter; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and 25 parts of prune pieces, 10 portions of white granulated sugars, 10 parts of SEMEN PINI KORAIENSIS powder and 10 parts of pears pieces are mixed to dipping 3h; Then the mixture after dipping is joined in 65 parts of water, big fire is heated to go to little fire after boiling, and little fiery state maintains 3h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Above-mentioned example just, for explanation technical conceive of the present invention and technical characterstic, can not limit the scope of the invention with this.Equivalent transformation or modification that all essence according to the present invention is done, within all should being encompassed in protection scope of the present invention.
Claims (4)
1. a prune jam, is characterized in that, comprises by weight following raw material: fresh prune fruit 15-25 part, white granulated sugar 5-10 part, SEMEN PINI KORAIENSIS powder 5-10 part, pears 5-10 part, water 45-70 part.
2. prune jam according to claim 1, is characterized in that, comprises by weight following raw material: 18 parts of fresh prune fruits, 7 parts of white granulated sugars, 7 parts, SEMEN PINI KORAIENSIS powder, 8 parts of pears, 50 parts, water.
3. prune jam according to claim 1, is characterized in that, comprises by weight following raw material: 21 parts of fresh prune fruits, 9 parts of white granulated sugars, 8 parts, SEMEN PINI KORAIENSIS powder, 9 parts of pears, 55 parts, water.
4. a method of preparing prune jam, is characterized in that, while preparing prune jam, fresh prune is really cleaned and is cut in half, and is cut into 1 cun of square fritter after stoning skin; Pears are cleaned, and 1 cun of square fritter is cut in peeling, and prune piece, white granulated sugar, SEMEN PINI KORAIENSIS powder and pears piece are mixed to dipping 2-3h by metering; Then the mixture after dipping is added to the water, big fire is heated to go to little fire after boiling, and little fiery state maintains 2-5h, and the granule that is constantly stirred to pulp in heating process loses, and is cooled to after room temperature, and sealing is bottled and obtained prune jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591705.0A CN103652526A (en) | 2013-11-22 | 2013-11-22 | Prune jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310591705.0A CN103652526A (en) | 2013-11-22 | 2013-11-22 | Prune jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652526A true CN103652526A (en) | 2014-03-26 |
Family
ID=50292245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310591705.0A Pending CN103652526A (en) | 2013-11-22 | 2013-11-22 | Prune jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652526A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919216A (en) * | 2014-04-30 | 2014-07-16 | 彭常钧 | Method for processing prune drink |
| CN104970277A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Peach jam and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3772274B1 (en) * | 2005-08-15 | 2006-05-10 | 幹夫 葛生 | Jam manufacturing method |
-
2013
- 2013-11-22 CN CN201310591705.0A patent/CN103652526A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3772274B1 (en) * | 2005-08-15 | 2006-05-10 | 幹夫 葛生 | Jam manufacturing method |
Non-Patent Citations (3)
| Title |
|---|
| 无: "李子雪梨酱的做法", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/1061123/》 * |
| 无: "西梅果酱", 《HTTP://WWW.DUITANG.COM/PEOPLE/MBLOG/103701501/DETAIL/》 * |
| 无: "超值的一块钱-----自制好吃的西梅果酱", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_54A99ECF01010I0L.HTML》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919216A (en) * | 2014-04-30 | 2014-07-16 | 彭常钧 | Method for processing prune drink |
| CN104970277A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Peach jam and preparation method thereof |
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Application publication date: 20140326 |