CN103719653A - 一种山药桑葚果酱 - Google Patents
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- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 6
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
一种山药桑葚果酱，由以下重量份原料组成：草莓酱100-120、柠檬酱20-30、桑葚60-70、山药10-15、板栗仁20-25、牛奶60-70、蜂蜜50-60、橄榄油20-25、核桃油1-2、麦麸皮10-15、牡丹皮5-6、石韦5-6、茯苓5-6、大蓟根4-5、鳖甲4-5、桑寄生4-5、柴胡4-5、绿豆皮3-4、食品添加剂5-7、水适量；本发明的一种山药桑葚果酱，制备工艺环保，添加添加、山药、桑葚等食材，口感好，营养健康，且添加牡丹皮、石韦、茯苓、大蓟根等中药材的提取物，具有一定的保健的功效，赋予了本发明果酱一定的养生功效，适合大多数人食用。
Description
技术领域
本发明主要涉及果酱及其制备方法技术领域，尤其涉及一种山药桑葚果酱。
背景技术
食品、饮料是人们消耗最快的消费品，食品、饮料关系到人们的身体健康，现在市场上的副食品越来越多，但是大多数的副食品只是能解决人们基本需求，人们的生活水平在不断的提高，对副食品的营养要求也越来越高。
发明内容
本发明为了弥补已有技术的缺陷，提供一种山药桑葚果酱的制备方法。
本发明是通过以下技术方案实现的：一种山药桑葚果酱，由以下重量份原料组成：草莓酱100-120、柠檬酱20-30、桑葚60-70、山药10-15、板栗仁20-25、牛奶60-70、蜂蜜50-60、橄榄油20-25、核桃油1-2、麦麸皮10-15、牡丹皮5-6、石韦5-6、茯苓5-6、大蓟根4-5、鳖甲4-5、桑寄生4-5、柴胡4-5、绿豆皮3-4、食品添加剂5-7、水适量：
食品添加剂，由以下重量份原料组成：鱼骨粉10-12、富硒米粉10-12、薏仁油4-5、桑葚酒8-10、紫花地丁粉1-2、油菜汁30-40；
食品添加剂的制备方法如下：将鱼骨粉、富硒米粉、薏仁油、桑葚酒、紫花地丁、油菜汁合并，充分搅拌，混匀即可。
一种山药桑葚果酱的制备方法，包括以下步骤：
（1）将山药取其切成块，与洗净的桑葚、板栗仁一起置于锅中，加入蜂蜜、牛奶、食品添加剂，加热焖煮30-40分钟，将锅中所有物料打成浆汁，然后浓缩成果酱备用；
（2）将牡丹皮、石韦、茯苓、大蓟根、鳖甲、桑寄生、柴胡、绿豆皮用6-9倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（3）将草莓酱、柠檬酱、橄榄油、核桃油、麦麸皮、果酱、中药粉合并，充分搅拌，混匀后，灌装即可。
本发明的优点是：本发明的一种山药桑葚果酱，制备工艺环保，添加添加、山药、桑葚等食材，口感好，营养健康，且添加牡丹皮、石韦、茯苓、大蓟根等中药材的提取物，具有一定的保健的功效，赋予了本发明果酱一定的养生功效，适合大多数人食用。
具体实施方式
一种山药桑葚果酱，由以下重量份（Kg）原料组成：草莓酱100、柠檬酱20、桑葚60、山药10、板栗仁20、牛奶60、蜂蜜50、橄榄油20、核桃油1、麦麸皮10、牡丹皮6、石韦5、茯苓5、大蓟根4、鳖甲4、桑寄生4、柴胡4、绿豆皮3-4、食品添加剂5、水适量：
食品添加剂，由以下重量份（Kg）原料组成：鱼骨粉10、富硒米粉10、薏仁油4、桑葚酒8、紫花地丁粉1、油菜汁30；
食品添加剂的制备方法如下：将鱼骨粉、富硒米粉、薏仁油、桑葚酒、紫花地丁、油菜汁合并，充分搅拌，混匀即可。
一种山药桑葚果酱的制备方法，包括以下步骤：
（1）将山药取其切成块，与洗净的桑葚、板栗仁一起置于锅中，加入蜂蜜、牛奶、食品添加剂，加热焖煮30分钟，将锅中所有物料打成浆汁，然后浓缩成果酱备用；
（2）将牡丹皮、石韦、茯苓、大蓟根、鳖甲、桑寄生、柴胡、绿豆皮用6倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（3）将草莓酱、柠檬酱、橄榄油、核桃油、麦麸皮、果酱、中药粉合并，充分搅拌，混匀后，灌装即可。
Claims (2)
1.一种山药桑葚果酱，其特征在于，由以下重量份原料组成：草莓酱100-120、柠檬酱20-30、桑葚60-70、山药10-15、板栗仁20-25、牛奶60-70、蜂蜜50-60、橄榄油20-25、核桃油1-2、麦麸皮10-15、牡丹皮5-6、石韦5-6、茯苓5-6、大蓟根4-5、鳖甲4-5、桑寄生4-5、柴胡4-5、绿豆皮3-4、食品添加剂5-7、水适量：
所述食品添加剂，由以下重量份原料组成：鱼骨粉10-12、富硒米粉10-12、薏仁油4-5、桑葚酒8-10、紫花地丁粉1-2、油菜汁30-40；
所述食品添加剂的制备方法如下：将鱼骨粉、富硒米粉、薏仁油、桑葚酒、紫花地丁、油菜汁合并，充分搅拌，混匀即可。
2.如权利要求1所述的一种山药桑葚果酱的制备方法，其特征在于，包括以下步骤：
（1）将山药取其切成块，与洗净的桑葚、板栗仁一起置于锅中，加入蜂蜜、牛奶、食品添加剂，加热焖煮30-40分钟，将锅中所有物料打成浆汁，然后浓缩成果酱备用；
（2）将牡丹皮、石韦、茯苓、大蓟根、鳖甲、桑寄生、柴胡、绿豆皮用6-9倍量的水提取，将提取液喷雾干燥，得到中药粉备用；
（3）将草莓酱、柠檬酱、橄榄油、核桃油、麦麸皮、果酱、中药粉合并，充分搅拌，混匀后，灌装即可。
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026426A (zh) * | 2014-05-19 | 2014-09-10 | 何群 | 一种焦糖风味果酱及其制备方法 |
| CN104206942A (zh) * | 2014-09-03 | 2014-12-17 | 陈薪宇 | 一种菠萝莓果酱及其制作方法 |
| CN104366175A (zh) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | 桑葚味果酱及其制备方法 |
| CN104938889A (zh) * | 2015-06-24 | 2015-09-30 | 浙江小二黑食品有限公司 | 一种缓解抑郁情绪的新型灵芝西红柿草莓酱及其制备方法 |
| CN105995809A (zh) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | 一种柠檬桑椹果酱 |
| CN106071471A (zh) * | 2016-06-21 | 2016-11-09 | 蚌埠市福淋乳业有限公司 | 一种红豆健脾益胃真空浓缩蓝莓果汁及其制备方法 |
| CN106262375A (zh) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | 一种酸辣开胃无花果酱 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731336A (zh) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | 一种包含果酱的酸奶及其制作方法 |
| CN102008055A (zh) * | 2010-12-21 | 2011-04-13 | 南昌大学 | 一种果蔬酱及其制备方法 |
-
2013
- 2013-12-21 CN CN201310709587.9A patent/CN103719653A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731336A (zh) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | 一种包含果酱的酸奶及其制作方法 |
| CN102008055A (zh) * | 2010-12-21 | 2011-04-13 | 南昌大学 | 一种果蔬酱及其制备方法 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026426A (zh) * | 2014-05-19 | 2014-09-10 | 何群 | 一种焦糖风味果酱及其制备方法 |
| CN104206942A (zh) * | 2014-09-03 | 2014-12-17 | 陈薪宇 | 一种菠萝莓果酱及其制作方法 |
| CN104366175A (zh) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | 桑葚味果酱及其制备方法 |
| CN104938889A (zh) * | 2015-06-24 | 2015-09-30 | 浙江小二黑食品有限公司 | 一种缓解抑郁情绪的新型灵芝西红柿草莓酱及其制备方法 |
| CN105995809A (zh) * | 2016-05-25 | 2016-10-12 | 蚌埠市金旺食品有限公司 | 一种柠檬桑椹果酱 |
| CN106071471A (zh) * | 2016-06-21 | 2016-11-09 | 蚌埠市福淋乳业有限公司 | 一种红豆健脾益胃真空浓缩蓝莓果汁及其制备方法 |
| CN106262375A (zh) * | 2016-09-09 | 2017-01-04 | 安徽省怡果生态科技有限公司 | 一种酸辣开胃无花果酱 |
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Application publication date: 20140416 |
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| RJ01 | Rejection of invention patent application after publication |