CN103766683A - Peach blossom jam and preparation method thereof - Google Patents
Peach blossom jam and preparation method thereof Download PDFInfo
- Publication number
- CN103766683A CN103766683A CN201210412076.6A CN201210412076A CN103766683A CN 103766683 A CN103766683 A CN 103766683A CN 201210412076 A CN201210412076 A CN 201210412076A CN 103766683 A CN103766683 A CN 103766683A
- Authority
- CN
- China
- Prior art keywords
- parts
- jam
- peach blossom
- maltose
- weight portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 240000005809 Prunus persica Species 0.000 title description 4
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 27
- 241000234671 Ananas Species 0.000 claims abstract description 27
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 27
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 20
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 20
- 235000015110 jellies Nutrition 0.000 claims abstract description 19
- 239000008274 jelly Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 241001506047 Tremella Species 0.000 description 4
- 241000233866 Fungi Species 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses peach blossom jam and a preparation method thereof. The peach blossom jam is prepared by the following raw materials by weight: 200-300 parts of red dates, 300-400 parts of pineapples, 200-300 parts of peach blossom, 400-500 parts of water, 10-25 parts of jelly powder, and 200-280 parts of maltose. The preparation method comprises the following steps: (1) the red dates are taken to clean and remove kernels for later use; (2) the pineapples are taken to clean, remove peels and cut into blocks, and are put in a blender to be mixed into pineapple pulp; (3) the red dates obtained in the step (1) and the peach blossom are taken to put in the water for boiling; then the jelly powder and the maltose are added in the water, and are boiled by soft fire in the stirring state until the jelly powder and the maltose are totally dissolved; then the pineapple pulp obtained in the step (2) is added, and is boiled by the soft fire in the stirring state until the jam is thick; the jam is bottled for sealing, and is put in a refrigerator for preservation after being cooled. The peach blossom jam has strong fruity flavor, soft taste and proper sour and sweet, and has the effects of nourishing blood, calming nerves and maintaining beauty.
Description
Technical field
The invention belongs to food technology field, specifically peach blossom jam; The present invention is also by the open preparation method of this peach blossom jam.
Background technology
Jam is, after fruit, sugar and acidity regulator are mixed, through boiling the gelatinous mass obtaining, to be also jam.Making jam is a kind of method of preserving for a long time fruit, and jam is mainly used to be applied on bread or toast edible.Existing jam is of a great variety, taste is also not quite similar, for example publication number is: the Chinese invention patent application that CN102067935A, denomination of invention are " a kind of for frozen red date, tremella jam and preparation method thereof ", discloses a kind of red date, tremella jam and preparation method thereof for frozen.According to red date, tremella jam for frozen of the present invention, wherein, described red date, tremella jam raw material comprise in mass ratio: jujube juice 5-20% (solid content 3-5%), white granulated sugar 15-30%, maltose 25-30%, powdered glucose 7-10%, white fungus 0.1-3% (with dry weight basis), stabilizing agent 0.2-1%.The present invention has been owing to having added jujube juice, white fungus, kept the nutritive value of red date, white fungus, and delicious, attractive in appearance.In the situation that not affecting jam processing and using, enrich the product category that ice river in Henan Province is insulted, made the taste of frozen have new breakthrough, can large-scale production, better drive the development containing fruit juice, fruit grain series products.But have no at present red date collocation peach blossom, pineapple is jam prepared by raw material.
Summary of the invention
That the technical problem to be solved in the present invention is to provide is nutritious, formula simple, the peach blossom jam of sweet and sour taste; The present invention is also by the open preparation method of this peach blossom jam.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Peach blossom jam is to be made up of the following raw material in weight portion:
200～300 parts of red dates, 300～400 parts, pineapple, 200～300 parts, peach blossom, 400～500 parts, water, 10～25 parts of jelly powders, 200～280 parts of maltose.
The preferred weight proportioning of each raw material is:
250～280 parts of red dates, 320～380 parts, pineapple, 220～280 parts, peach blossom, 420～480 parts, water, 15～22 parts of jelly powders, 220～270 parts of maltose.
The optimum weight proportioning of each raw material is:
260 parts of red dates, 350 parts, pineapple, 250 parts, peach blossom, 450 parts, water, 20 parts of jelly powders, 240 parts of maltose.
The preparation method of peach blossom jam of the present invention, comprises the steps:
1) get 200～300 weight portion red dates clean, stoning, for subsequent use;
2) get that 300～400 weight portion pineapples are cleaned, peeling, stripping and slicing, put into mixer, beat into pineapple mud;
3) getting red date, 220～280 weight portion peach blossoms that step 1) obtains puts into 400～500 weight parts waters and boils, then add wherein 10～25 weight portion jelly powders, 200～280 weight portion maltose, under stirring, little fire boils to jelly powder and maltose and dissolves completely, add wherein again step 2) the pineapple mud that makes, under stirring, little fire boils to sauce and is thick, bottling sealing is put into refrigerator and is preserved after it is cooling, to obtain final product.
Peach blossom jam of the present invention is to be prepared from raw materials such as peach blossom collocation red date, pineapples, the jam fruital of gained is strong, mouthfeel is soft, sour-sweet suitable, the various nutritions of raw material are farthest retained, and not containing any chemical addition agent, having the effects such as nourishing blood and tranquilization, skin maintenance, raising immune function of human body, is the wholefood of a kind of health, green, delicious food.
The specific embodiment
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiment.
Umber described in following embodiment is weight portion.
Embodiment 1
1) get 200 weight portion red dates clean, stoning, for subsequent use;
2) get that 300 weight portion pineapples are cleaned, peeling, stripping and slicing, put into mixer, beat into pineapple mud;
3) getting red date, 200 weight portion peach blossoms that step 1) obtains puts into 400 weight parts waters and boils, then add wherein 10 weight portion jelly powders, 200 weight portion maltose, under stirring, little fire boils to jelly powder and maltose and dissolves completely, add wherein again step 2) the pineapple mud that makes, under stirring, little fire boils to sauce and is thick, bottling sealing is put into refrigerator and is preserved after it is cooling, to obtain final product.
Embodiment 2
1) get 300 weight portion red dates clean, stoning, for subsequent use;
2) get that 400 weight portion pineapples are cleaned, peeling, stripping and slicing, put into mixer, beat into pineapple mud;
3) getting red date, 300 weight portion peach blossoms that step 1) obtains puts into 500 weight parts waters and boils, then add wherein 25 weight portion jelly powders, 280 weight portion maltose, under stirring, little fire boils to jelly powder and maltose and dissolves completely, add wherein again step 2) the pineapple mud that makes, under stirring, little fire boils to sauce and is thick, bottling sealing is put into refrigerator and is preserved after it is cooling, to obtain final product.
Embodiment 3
1) get 260 weight portion red dates clean, stoning, for subsequent use;
2) get that 350 weight portion pineapples are cleaned, peeling, stripping and slicing, put into mixer, beat into pineapple mud;
3) getting red date, 250 weight portion peach blossoms that step 1) obtains puts into 450 weight parts waters and boils, then add wherein 20 weight portion jelly powders, 250 weight portion maltose, under stirring, little fire boils to jelly powder and maltose and dissolves completely, add wherein again step 2) the pineapple mud that makes, under stirring, little fire boils to sauce and is thick, bottling sealing is put into refrigerator and is preserved after it is cooling, to obtain final product.
Claims (4)
1. peach blossom jam, it is characterized in that being made up of the following raw material in weight portion:
200～300 parts of red dates, 300～400 parts, pineapple, 200～300 parts, peach blossom, 400～500 parts, water, 10～25 parts of jelly powders, 200～280 parts of maltose.
2. peach blossom jam according to claim 1, is characterized in that the weight proportion of each raw material is:
250～280 parts of red dates, 320～380 parts, pineapple, 220～280 parts, peach blossom, 420～480 parts, water, 15～22 parts of jelly powders, 220～270 parts of maltose.
3. peach blossom jam according to claim 2, is characterized in that the weight proportion of each raw material is:
260 parts of red dates, 350 parts, pineapple, 250 parts, peach blossom, 450 parts, water, 20 parts of jelly powders, 240 parts of maltose.
4. the preparation method of peach blossom jam, comprises the steps:
1) get 200～300 weight portion red dates clean, stoning, for subsequent use;
2) get that 300～400 weight portion pineapples are cleaned, peeling, stripping and slicing, put into mixer, beat into pineapple mud;
3) getting red date, 200～300 weight portion peach blossoms that step 1) obtains puts into 400～500 weight parts waters and boils, then add wherein 10～25 weight portion jelly powders, 200～280 weight portion maltose, under stirring, little fire boils to jelly powder and maltose and dissolves completely, add wherein again step 2) the pineapple mud that makes, under stirring, little fire boils to sauce and is thick, bottling sealing is put into refrigerator and is preserved after it is cooling, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412076.6A CN103766683A (en) | 2012-10-25 | 2012-10-25 | Peach blossom jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412076.6A CN103766683A (en) | 2012-10-25 | 2012-10-25 | Peach blossom jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766683A true CN103766683A (en) | 2014-05-07 |
Family
ID=50559813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210412076.6A Pending CN103766683A (en) | 2012-10-25 | 2012-10-25 | Peach blossom jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766683A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921069A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Beauty-maintaining sweet flour paste and preparation method thereof |
| CN109744508A (en) * | 2017-11-03 | 2019-05-14 | 莫程 | A kind of fresh flower jam and preparation method thereof |
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317264A (en) * | 2000-04-13 | 2001-10-17 | 白坦 | Edible flower paste and its production method |
| KR20090111919A (en) * | 2008-04-23 | 2009-10-28 | (주)제주아침 | Fresh-fruit containable fruit-jam method |
| CN102406107A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Heath jam and preparation method thereof |
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus jam and preparation method thereof |
-
2012
- 2012-10-25 CN CN201210412076.6A patent/CN103766683A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317264A (en) * | 2000-04-13 | 2001-10-17 | 白坦 | Edible flower paste and its production method |
| KR20090111919A (en) * | 2008-04-23 | 2009-10-28 | (주)제주아침 | Fresh-fruit containable fruit-jam method |
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus jam and preparation method thereof |
| CN102406107A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Heath jam and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921069A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Beauty-maintaining sweet flour paste and preparation method thereof |
| CN109744508A (en) * | 2017-11-03 | 2019-05-14 | 莫程 | A kind of fresh flower jam and preparation method thereof |
| CN112369593A (en) * | 2020-11-13 | 2021-02-19 | 北京味食源食品科技有限责任公司 | Peach blossom-flavored seasoning and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102415519B (en) | Osmanthus jam and preparation method thereof | |
| CN102415520B (en) | Rose-apple jam and preparation method thereof | |
| CN102349602A (en) | Passion fruit and pear jam and preparation method thereof | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN104543648A (en) | Jam with multiple nutrients and making method of jam | |
| CN104026684A (en) | Preparation method of fruit and vegetable beverage | |
| CN104886211B (en) | A kind of preparation method of pleurotus eryngii orange fruitcake | |
| CN103798889A (en) | Preparation method of onion and medlar juice beverage | |
| CN102349604A (en) | Jasmine jam and preparation method thereof | |
| CN103766682A (en) | Multi-flavor jam and preparation method thereof | |
| CN103766855A (en) | Chrysanthemum jam and preparation method thereof | |
| CN103766854A (en) | Osmanthus fragrans and carambola jam and preparation method thereof | |
| CN103766683A (en) | Peach blossom jam and preparation method thereof | |
| CN107114629A (en) | The processing method of Kiwi berry composite beverage | |
| CN104365967A (en) | Processing method of shredded potatoes processed with roses and honey | |
| CN107094973A (en) | A kind of Appetizing spleen-tonifying preserved fruit and preparation method thereof | |
| CN103181530A (en) | Perilla frutescens leaf dish and method for processing same | |
| CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN105475938A (en) | Cheery and Lycium chinensis jam | |
| CN105639021A (en) | Haw preserved fruit processing method | |
| CN104186905B (en) | A kind of Nutrious fermented popsicle of Volvariella volvacea (Bull.Ex Franch.) Singer． Radix Artemisia ordosicae and preparation method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN103766684A (en) | Persimmon jam and preparation method thereof | |
| CN104273221A (en) | Banana flavored yogurt and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |