CN103766854A - Osmanthus fragrans and carambola jam and preparation method thereof - Google Patents
Osmanthus fragrans and carambola jam and preparation method thereof Download PDFInfo
- Publication number
- CN103766854A CN103766854A CN201210412078.5A CN201210412078A CN103766854A CN 103766854 A CN103766854 A CN 103766854A CN 201210412078 A CN201210412078 A CN 201210412078A CN 103766854 A CN103766854 A CN 103766854A
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- parts
- carambola
- sweet osmanthus
- jam
- lemon
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- Pending
Links
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 37
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 37
- 240000006063 Averrhoa carambola Species 0.000 title claims abstract description 35
- 235000010082 Averrhoa carambola Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 27
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000015110 jellies Nutrition 0.000 claims abstract description 13
- 239000008274 jelly Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims description 8
- -1 600~700 parts Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 239000003643 water by type Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 7
- 235000021014 blueberries Nutrition 0.000 description 7
- 240000000851 Vaccinium corymbosum Species 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000000050 nutritive effect Effects 0.000 description 5
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 4
- 235000011613 Pinus brutia Nutrition 0.000 description 4
- 241000018646 Pinus brutia Species 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 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
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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
- 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
Abstract
The invention discloses osmanthus fragrans and carambola jam and a preparation method thereof. The jam is prepared from the following raw materials in parts by weight: 40-60 parts of osmanthus fragrans, 200-300 parts of carambola, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 8-15 parts of jelly powder and 600-700 parts of water. The preparation method of the jam comprises the steps of 1) taking a fresh lemon for juicing to form lemon juice, 2) peeling, stoning and dicing the carambola, and 3) putting the osmanthus fragrans in the water for boiling, then boiling with soft fire till the osmanthus fragrans is soft and rotten, fishing out the osmanthus fragrans, adding an apple and the white granulated sugar, boiling for 15-20min in a stirring state, then adding the jelly powder, after boiling till a jam material is thick, adding the lemon juice, boiling for 1-2min in the stirring state, bottling, sealing, cooling, and then putting in a refrigerator for storage. The jam is fragrant in flavor, delicate in taste, sweet, sour and tasty, and has effects of keeping beauty, stimulating appetite and promoting digestion.
Description
Technical field
The invention belongs to food technology field, specifically sweet osmanthus carambola jam; The present invention is also by the open preparation method of this sweet osmanthus carambola 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, and for example publication number is: the Chinese invention patent application that CN102178136A, denomination of invention are " production method of blueberry pine nut compound nutritive jam ", discloses the production method of blueberry pine nut compound nutritive jam.In this blueberry pine nut compound nutritive jam, be rich in the nutritive and health protection components such as anthocyanin, unrighted acid, lecithin, be suitable for various crowds edible.Its preparation method is: 1) pinenut cleaned, soaked, grind, and centrifugal, add phosphatide, monoglyceride and condensed milk to carry out high-pressure homogeneous, obtain pinenut breast; 2) select ripe Blueberry, clean, remove impurity elimination, making beating, obtains blueberry pulp; 3) blueberry pulp is boiled, add sugar, concentrated, obtain sauce body A; 4) pinenut breast is joined in sauce body A, concentrated, add pectin and citric acid, stop heating, obtain sauce body B; 5) bottling, sealing, high temperature sterilization, segmentation is cooling, obtains blueberry pine nut compound nutritive jam.But have no at present the jam of preparing with fruit such as sweet osmanthus collocation carambola.
Summary of the invention
The sweet osmanthus carambola jam that the technical problem to be solved in the present invention is to provide is health delicious, formula is comparatively simple, nutritious; The present invention is also by the open preparation method of this sweet osmanthus carambola jam.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Sweet osmanthus carambola jam, made by the following raw material with weight portion proportioning:
40～60 parts of sweet osmanthus, 200～300 parts of carambola, 40～60 parts of lemon juices, 200～300 parts of white granulated sugars, 8～15 parts of jelly powders, 600～700 parts, water.
The preferred weight proportioning of each raw material is:
45～55 parts of sweet osmanthus, 220～280 parts of carambola, 45～55 parts of lemon juices, 220～280 parts of white granulated sugars, 10～13 parts of jelly powders, 620～680 parts, water.
The optimum weight proportioning of each raw material is:
50 parts of sweet osmanthus, 250 parts of carambola, 50 parts of lemon juices, 260 parts of white granulated sugars, 12 parts of jelly powders, 650 parts, water.
The taste that described jelly powder can be liked according to individual is selected the jelly powder of the various brands of selling on market.
The preparation method of sweet osmanthus carambola jam of the present invention, comprises the steps:
1) get new lemon peeling, remove seed, squeeze the juice, obtain lemon juice;
2) get carambola peeling, stoning, stripping and slicing, for subsequent use;
3) 40～60 weight portion sweet osmanthus being put into 600～700 weight parts waters boils, then little fire boils to flower and presents soft rotten shape, sweet osmanthus is pulled out, add 200～300 weight portion steps 2) carambola, 200～300 weight portion white granulated sugars of gained, under stirring, little fire boils 15～20 minutes, then add 8～15 weight portion jelly powders, little fire boils to sauce and is the lemon juice that adds 40～60 weight portion step 1) gained after thick, under stirring, little fire boils 1～2 minute, bottling sealing, after it is cooling, put into refrigerator and preserve, to obtain final product.
Sweet osmanthus carambola jam of the present invention is to be prepared from raw materials such as sweet osmanthus collocation carambola, lemon juices, the jam aromatic flavour of gained, mouthfeel jewelry, expensive clothing and other valuables, sweet and sour taste, the various nutritions of raw material sweet osmanthus, carambola, lemon are farthest retained, and not containing any chemical addition agent, having the appetite of promotion, nourish the effects such as appearance, appetite-stimulating indigestion-relieving, 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 new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get carambola peeling, stoning, be cut into the fritter that is less than 4 × 4mm, for subsequent use;
3) 40 parts of fresh sweet osmanthus being put into 600 parts of water boils, then little fire boils to flower and presents soft rotten shape, sweet osmanthus is pulled out, is added 200 parts of steps 2) carambola of gained, 200 portions of white granulated sugars, under stirring, little fire boils 15 minutes, then add 8 parts of commercially available nest's three flowers and fruits agars, little fire boils to sauce and is the lemon juice that adds 40 parts of step 1) gained after thick, and under stirring, little fire boils 1 minute, bottling sealing, after it is cooling, put into refrigerator and preserve, to obtain final product.
Embodiment 2
1) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get carambola peeling, stoning, be cut into the fritter that is less than 4 × 4mm, for subsequent use;
3) 60 parts of fresh sweet osmanthus being put into 700 parts of water boils, then little fire boils to flower and presents soft rotten shape, sweet osmanthus is pulled out, is added 300 parts of steps 2) carambola of gained, 300 portions of white granulated sugars, under stirring, little fire boils 20 minutes, then add 15 parts of commercially available nest's three flowers and fruits agars, little fire boils to sauce and is the lemon juice that adds 60 parts of step 1) gained after thick, and under stirring, little fire boils 2 minutes, bottling sealing, after it is cooling, put into refrigerator and preserve, to obtain final product.
Embodiment 3
1) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
2) get carambola peeling, stoning, be cut into the fritter that is less than 4 × 4mm, for subsequent use;
3) 50 parts of fresh sweet osmanthus are put into 650 parts of water boils, then little fire boils to flower and presents soft rotten shape, sweet osmanthus is pulled out, is added 250 parts of steps 2) carambola of gained, 260 portions of white granulated sugars, under stirring, little fire boils 18 minutes, then add 12 parts of commercially available sieve to pull out minister jelly powder, little fire boils to sauce and is the lemon juice that adds 50 parts of step 1) gained after thick, and under stirring, little fire boils 1 minute, bottling sealing, after it is cooling, put into refrigerator and preserve, to obtain final product.
Claims (4)
1. sweet osmanthus carambola jam, it is characterized in that being made up of the following raw material with weight portion proportioning:
40～60 parts of sweet osmanthus, 200～300 parts of carambola, 40～60 parts of lemon juices, 200～300 parts of white granulated sugars, 8～15 parts of jelly powders, 600～700 parts, water.
2. sweet osmanthus carambola jam according to claim 1, is characterized in that the weight proportion of each raw material is:
45～55 parts of sweet osmanthus, 220～280 parts of carambola, 45～55 parts of lemon juices, 220～280 parts of white granulated sugars, 10～13 parts of jelly powders, 620～680 parts, water.
3. sweet osmanthus carambola jam according to claim 2, is characterized in that the weight proportion of each raw material is:
50 parts of sweet osmanthus, 250 parts of carambola, 50 parts of lemon juices, 260 parts of white granulated sugars, 12 parts of jelly powders, 650 parts, water.
4. the preparation method of sweet osmanthus carambola jam, comprises the steps:
1) get new lemon peeling, remove seed, squeeze the juice, obtain lemon juice;
2) get carambola peeling, stoning, stripping and slicing, for subsequent use;
3) 40～60 weight portion sweet osmanthus being put into 600～700 weight parts waters boils, then little fire boils to flower and presents soft rotten shape, sweet osmanthus is pulled out, add 200～300 weight portion steps 2) carambola, 200～300 weight portion white granulated sugars of gained, under stirring, little fire boils 15～20 minutes, then add 8～15 weight portion jelly powders, little fire boils to sauce and is the lemon juice that adds 40～60 weight portion step 1) gained after thick, under stirring, little fire boils 1～2 minute, bottling sealing, after it is cooling, put into refrigerator and preserve, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412078.5A CN103766854A (en) | 2012-10-25 | 2012-10-25 | Osmanthus fragrans and carambola jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412078.5A CN103766854A (en) | 2012-10-25 | 2012-10-25 | Osmanthus fragrans and carambola jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766854A true CN103766854A (en) | 2014-05-07 |
Family
ID=50559980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210412078.5A Pending CN103766854A (en) | 2012-10-25 | 2012-10-25 | Osmanthus fragrans and carambola jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766854A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489439A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Sweet osmanthus flower waxberry fruit jam and preparation method thereof |
| CN104719703A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Rose apple and apple jam and preparation method thereof |
| CN104770628A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola and pawpaw jam |
| CN106912860A (en) * | 2015-12-25 | 2017-07-04 | 张凯 | Cherry rose jam |
| CN110771896A (en) * | 2019-11-12 | 2020-02-11 | 贺加才 | Preparation method of sweet osmanthus syrup |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342423A (en) * | 2000-09-13 | 2002-04-03 | 张再兴 | Natural flavouring |
| RU2410963C1 (en) * | 2009-10-27 | 2011-02-10 | Олег Иванович Квасенков | Carambola food product production method |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable 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 CN201210412078.5A patent/CN103766854A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1342423A (en) * | 2000-09-13 | 2002-04-03 | 张再兴 | Natural flavouring |
| RU2410963C1 (en) * | 2009-10-27 | 2011-02-10 | Олег Иванович Квасенков | Carambola food product production method |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林勇毅: "杨桃系列产品的加工工艺", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489439A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Sweet osmanthus flower waxberry fruit jam and preparation method thereof |
| CN104719703A (en) * | 2015-03-05 | 2015-06-24 | 陈小洁 | Rose apple and apple jam and preparation method thereof |
| CN104770628A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola and pawpaw jam |
| CN106912860A (en) * | 2015-12-25 | 2017-07-04 | 张凯 | Cherry rose jam |
| CN110771896A (en) * | 2019-11-12 | 2020-02-11 | 贺加才 | Preparation method of sweet osmanthus syrup |
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| PB01 | Publication | ||
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Application publication date: 20140507 |