CN103689304B - A kind of Cumquat sauce and preparation method thereof - Google Patents
A kind of Cumquat sauce and preparation method thereof Download PDFInfo
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- CN103689304B CN103689304B CN201310668785.5A CN201310668785A CN103689304B CN 103689304 B CN103689304 B CN 103689304B CN 201310668785 A CN201310668785 A CN 201310668785A CN 103689304 B CN103689304 B CN 103689304B
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- Prior art keywords
- cumquat
- sauce
- juice
- granulated sugar
- white granulated
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- 244000175448 Citrus madurensis Species 0.000 title claims abstract description 95
- 235000015067 sauces Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 13
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 13
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 239000003651 drinking water Substances 0.000 claims abstract description 13
- 235000020188 drinking water Nutrition 0.000 claims abstract description 13
- 235000010987 pectin Nutrition 0.000 claims abstract description 13
- 229920001277 pectin Polymers 0.000 claims abstract description 13
- 239000001814 pectin Substances 0.000 claims abstract description 13
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 13
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 13
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
- 239000011718 vitamin C Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 230000029087 digestion Effects 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001105 regulatory 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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
Abstract
A kind of Cumquat sauce and preparation method thereof, belongs to food processing technology field.This kind of Cumquat sauce is made up of the raw material of following weight proportion: white granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%.The preparation method of above-mentioned a kind of Cumquat sauce, reasonable in design, cumquat is processed into Cumquat sauce, solve cumquat to preserve not easily, by the large problem of seasonal effect, when ensureing cumquat nutrition to greatest extent, facilitate consumer to use, in addition, consumer can the various beverage of DIY according to the hobby of oneself.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Cumquat sauce and preparation method thereof.
Background technology
Cumquat is tropical fruit (tree), abounds with in south such as Guangdong and Guangxi Provinces.Cumquat not only containing multivitamin, carbohydrate etc., be of high nutritive value, have anti-inflammatory, remove phlegm, antiulcer, help help digestion, hypotensive, strengthen cardiac function and effects such as cough-relieving of regulating the flow of vital energy, have more significant curative effect effect to bronchitis.In prior art, the processing of cumquat mostly is and is squeezed into fruit juice use or makes preserved fruit, have no the example being processed into jam.
Summary of the invention
For prior art Problems existing, the object of the invention is to design the technical scheme that a kind of Cumquat sauce and preparation method thereof is provided.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 45 ~ 55%, cumquat skin silk 15 ~ 25%, drinking water 4 ~ 8%, cumquat juice 20 ~ 30%, vitamin C 0.02 ~ 0.08%, citric acid 0.4 ~ 0.6%, carragheen 0.1 ~ 0.3%, pectin 0.6 ~ 1.0%, potassium sorbate 0.02 ~ 0.08% and flavoring essence 0.08 ~ 0.18%.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 48 ~ 52%, cumquat skin silk 17 ~ 22%, drinking water 5 ~ 6%, cumquat juice 23 ~ 26%, vitamin C 0.04 ~ 0.06%, citric acid 0.45 ~ 0.55%, carragheen 0.15 ~ 0.25%, pectin 0.7 ~ 0.9%, potassium sorbate 0.04 ~ 0.06% and flavoring essence 0.1 ~ 0.15%.
The preparation method of described a kind of Cumquat sauce, is characterized in that comprising following processing step:
1) get fresh cumquat to carry out cleaning, squeezing the juice, obtain cumquat juice, then to the chopping of cumquat skin, debitterize, obtain cumquat skin silk;
2) hot digestion is carried out after getting the mixing of the cumquat juice of described weight, drinking water and cumquat skin silk;
3) to be heated to add when 50 ~ 70 DEG C described weight vitamin C and formula in 99% white granulated sugar;
4) by the white granulated sugar of 1% and the carragheen of described weight in formula and pectin mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 50 ~ 70 DEG C time, successively add the potassium sorbate of described weight, citric acid and flavoring essence, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
The preparation method of described a kind of Cumquat sauce, is characterized in that getting fresh cumquat in described step 1) first soaks 5 ~ 10 minutes with boiling water, then cleans with warm water.
The preparation method of described a kind of Cumquat sauce, is characterized in that carrying out debitterize once with the salt solution that concentration is 2% after the chopping of cumquat skin in described step 1).
The preparation method of above-mentioned a kind of Cumquat sauce, reasonable in design, cumquat is processed into Cumquat sauce, solve cumquat to preserve not easily, by the large problem of seasonal effect, when ensureing cumquat nutrition to greatest extent, facilitate consumer to use, in addition, consumer can the various beverage of DIY according to the hobby of oneself.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 23.2kg, drinking water 5kg and cumquat skin silk 20kg mixing;
3) to be heated to adding vitamin C 0.05kg and white granulated sugar 49.5kg when 60 DEG C;
4) by white granulated sugar 0.5kg, carragheen 0.2kg and pectin 0.8kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.05kg, citric acid 0.6kg and flavoring essence 0.1kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 2:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 15kg, drinking water 2.28kg and cumquat skin silk 30kg mixing;
3) to be heated to adding vitamin C 0.01kg and white granulated sugar 51.48kg when 50 DEG C;
4) by white granulated sugar 0.52kg, carragheen 0.05kg and pectin 0.4kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.01kg, citric acid 0.2kg and flavoring essence 0.05kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 3:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 35kg, drinking water 7.2kg and cumquat skin silk 15kg mixing;
3) to be heated to adding vitamin C 0.1kg and white granulated sugar 39.6kg when 70 DEG C;
4) by white granulated sugar 0.4kg, carragheen 0.4kg and pectin 1.2kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 70 DEG C time, add potassium sorbate 0.1kg, citric acid 0.8kg and flavoring essence 0.2kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 4:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 25kg, drinking water 2.28kg and cumquat skin silk 30kg mixing;
3) to be heated to adding vitamin C 0.01kg and white granulated sugar 41.58kg when 50 DEG C;
4) by white granulated sugar 0.42kg, carragheen 0.05kg and pectin 0.4kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.01kg, citric acid 0.2kg and flavoring essence 0.05kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Claims (5)
1. a Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%;
This Cumquat sauce is obtained by following steps:
1) get fresh cumquat to carry out cleaning, squeezing the juice, obtain cumquat juice, then to the chopping of cumquat skin, debitterize, obtain cumquat skin silk;
2) hot digestion is carried out after getting the mixing of the cumquat juice of described weight, drinking water and cumquat skin silk;
3) to be heated to add when 50 ~ 70 DEG C described weight vitamin C and formula in 99% white granulated sugar;
4) by the white granulated sugar of 1% and the carragheen of described weight in formula and pectin mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 50 ~ 70 DEG C time, successively add the potassium sorbate of described weight, citric acid and flavoring essence, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
2. a kind of Cumquat sauce as claimed in claim 1, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 45 ~ 55%, cumquat skin silk 15 ~ 25%, drinking water 4 ~ 8%, cumquat juice 20 ~ 30%, vitamin C 0.02 ~ 0.08%, citric acid 0.4 ~ 0.6%, carragheen 0.1 ~ 0.3%, pectin 0.6 ~ 1.0%, potassium sorbate 0.02 ~ 0.08% and flavoring essence 0.08 ~ 0.18%.
3. a kind of Cumquat sauce as claimed in claim 1, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 48 ~ 52%, cumquat skin silk 17 ~ 22%, drinking water 5 ~ 6%, cumquat juice 23 ~ 26%, vitamin C 0.04 ~ 0.06%, citric acid 0.45 ~ 0.55%, carragheen 0.15 ~ 0.25%, pectin 0.7 ~ 0.9%, potassium sorbate 0.04 ~ 0.06% and flavoring essence 0.1 ~ 0.15%.
4. a kind of Cumquat sauce as claimed in claim 1, is characterized in that getting fresh cumquat in described step 1) first soaks 5 ~ 10 minutes with boiling water, then cleans with warm water.
5. a kind of Cumquat sauce as claimed in claim 1, is characterized in that carrying out debitterize once with the salt solution that concentration is 2% after the chopping of cumquat skin in described step 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668785.5A CN103689304B (en) | 2013-12-11 | 2013-12-11 | A kind of Cumquat sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310668785.5A CN103689304B (en) | 2013-12-11 | 2013-12-11 | A kind of Cumquat sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103689304A CN103689304A (en) | 2014-04-02 |
| CN103689304B true CN103689304B (en) | 2015-09-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621492A (en) * | 2015-01-24 | 2015-05-20 | 李汶峰 | Orange peel paste and preparation method thereof |
| CN105725141A (en) * | 2016-03-01 | 2016-07-06 | 蒙庆 | Compound orange peel sauce and preparation method thereof |
| CN105747199A (en) * | 2016-03-24 | 2016-07-13 | 陈付峰 | Nutritious paste containing catalpa bungei flowers and preparation method of nutritious paste |
| CN105707196A (en) * | 2016-05-06 | 2016-06-29 | 江西吉香林食品有限公司 | Mandarin orange crisp and production process |
| CN106107788A (en) * | 2016-07-13 | 2016-11-16 | 湖南农业大学 | A kind of Fructus Fortunellae Margaritae Fructus Citri Limoniae Fructus Lycii fruit jam and processing method thereof |
| CN106858485A (en) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | The preparation method of jasmine flower sauce |
| CN109953314A (en) * | 2017-12-25 | 2019-07-02 | 石家庄以岭药业股份有限公司 | A kind of rose paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101341914A (en) * | 2008-05-27 | 2009-01-14 | 郭毅 | Honey kumquat tea and preparation technique |
| CN102550903B (en) * | 2011-12-27 | 2013-05-01 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
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Address after: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee after: HANGZHOU MEITECHUNXIANG FOOD Co.,Ltd. Address before: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee before: HANGZHOU JIAHE FOOD Co.,Ltd. |
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Effective date of registration: 20240222 Address after: Room 1001, Building 1, No. 321 Qingchun Road, Fuxi Street, Deqing County, Huzhou City, Zhejiang Province, 313200 Patentee after: Zhejiang Jiurun Food Technology Co.,Ltd. Country or region after: China Address before: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee before: HANGZHOU MEITECHUNXIANG FOOD Co.,Ltd. Country or region before: China |
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