CN103947917A - Composite flower and fruit brewing jam - Google Patents
Composite flower and fruit brewing jam Download PDFInfo
- Publication number
- CN103947917A CN103947917A CN201410206075.5A CN201410206075A CN103947917A CN 103947917 A CN103947917 A CN 103947917A CN 201410206075 A CN201410206075 A CN 201410206075A CN 103947917 A CN103947917 A CN 103947917A
- Authority
- CN
- China
- Prior art keywords
- add
- jam
- fruits
- flowers
- fruit
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title abstract 3
- 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 18
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 238000004040 coloring Methods 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000004090 dissolution Methods 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 7
- 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 description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 230000036571 hydration Effects 0.000 claims description 3
- 238000006703 hydration reaction Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 239000000969 carrier Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 239000000686 essence Substances 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 5
- 241000220317 Rosa Species 0.000 description 2
- 240000001717 Vaccinium macrocarpon Species 0.000 description 2
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 235000004634 cranberry Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar 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
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a formula and a processing technique of composite flower and fruit brewing jam, belonging to the field of food processing. Edible flowers and fruits are taken as main ingredients to be mixed with raw materials such as syrup and white granulated sugar, then cooked, sterilized and filled to form a finished product, namely the composite flower and fruit brewing jam. The processing technique comprises the technological steps of dissolution of colloid, blending of the syrup, addition of the flowers and fruits, preparation of starch paste, addition of condiment citric acid, coloring, addition of essences, filling, and cooling. The flower and fruit brewing jam provided by the invention takes honey-soaked flower petals and fruits as main carriers and has the advantages of being scientific and reasonable in proportion, good in taste, nutritional, healthy and the like.
Description
Technical field
A kind of compound flowers and fruits that the present invention relates to food processing field reconstitute formula and the processing technology of jam.
Background technology
The scented tea fruit grain tea that is otherwise known as, is the beverage that a kind of eating method is similar to tea, mainly forms with various flower and fruit concentrate drying.After brewing, still can keep the former local flavor of flowers and fruits, strong fruital, scented tea, mainly taking dried flower dry fruit as main, exists scented tea fewer with sauce bodily form formula on the market at present, and perfect collocation is still less.
This project by the edible flowers with certain beauty treatment and health-care efficacy (as rose, sweet osmanthus etc.) and fruit as (Cranberry, blueberry etc.) perfectly combine, develop a novel flowers and fruits and reconstitute jam, the graceful coordination of fragrance of flower and fruit, color and luster is scarlet bright, gives the pleasing sensation of people.
Summary of the invention
The object of the invention is to provide the formula that reconstitutes jam of multiple eating flower and fruit collocation.
Another object of the present invention is to provide this compound flowers and fruits to reconstitute the preparation method of jam.
The present invention prepares burden as main taking edible flowers and fruit, is equipped with after the raw material such as syrup and white granulated sugar tune boils sterilization and carries out filling forming, and its finished product is that flowers and fruits reconstitute jam.
The present invention is achieved by the following technical solutions:
Compound flowers and fruits reconstitute a formula for jam, it is characterized in that: its composition and mass percent are:
Sugaring petal: 5%-30%
Fruit: 10%-30%
HFCS: 5%-30%
White granulated sugar: 5%-35%
Xanthans: 0.1%-0.5%
Pectin: 0.1%-0.6%
Sodium carboxymethylcellulose: 0.1-0.5%
Converted starch: 0.5%-2%
Water: 1%-6%
Citric acid: 0.05%-0.3%
Malic acid: 0.05-0.3%
Natrium citricum: 0.005-0.3%
Potassium sorbate: 0.06-0.1%
Colouring agent: 0.001-0.1%
Flavoring essence spices: 0.01%-2%.
Compound flowers and fruits reconstitute the preparation method of jam, it is characterized in that: step of preparation process is as follows:
1) colloid dissolves: at normal temperatures by HFCS, sodium carboxymethylcellulose, xanthans and pectin mixed dissolution, make the abundant hydration of colloid;
2) syrup allotment: add white granulated sugar in dissolved gum body, be stirred to after dissolving completely; 3) flowers and fruits add: in deployed syrup, add edible petal and fruit, described edible petal is sugaring petal, stirs;
4) starch slurry modulation: converted starch and water stir, 100 eye mesh screens filter, and add in above-mentioned syrup, are then heated to more than 85 DEG C, and insulation is more than 10 minutes;
5) add flavoring: citric acid, malic acid and natrium citricum add after dissolving respectively, stir, and then add potassium sorbate, stir;
6) painted: colouring agent adds after dissolving, and stirs;
7) add essence: flavoring essence spices adds stirring 3-5 minute;
8) filling cooling: temperature is filling, filling rear naturally cooling more than maintaining 85 DEG C.
Flowers and fruits of the present invention reconstitute jam taking candied petal and fruit as main carriers, and proportioning is scientific and reasonable, and mouthfeel is good, has real petal and exists in sauce body, has wide market prospects.
Detailed description of the invention
Below by embodiment, the invention will be further described, and its object is only better to understand content of the present invention but not limits the scope of the invention.
Embodiment 1
Sodium carboxymethylcellulose 0.4% mixes with HFCS 18%, and heating is stirred to colloid hydration, adds 28% white granulated sugar, and heating is stirred to sugar grain and dissolves completely; Add 13% sugaring rose and 13% Cranberry; It is even that 1% converted starch adds 5% aqueous dispersion, crosses 100 mesh sieves and add, and is heated to more than 85 DEG C, keeps 10 minutes above to the complete gelatinization of starch.Add 0.08% citric acid of dissolving, after stirring, add 0.09% potassium sorbate, stir, add 0.006% colouring agent, after stirring, add 0.12% flavoring essence spices.
Claims (2)
1. compound flowers and fruits reconstitute a formula for jam, it is characterized in that: its composition and mass percent are:
Sugaring petal: 5%-30%
Fruit: 10%-30%
HFCS: 5%-30%
White granulated sugar: 5%-35%
Xanthans: 0.1%-0.5%
Pectin: 0.1%-0.6%
Sodium carboxymethylcellulose: 0.1-0.5%
Converted starch: 0.5%-2%
Water: 1%-6%
Citric acid: 0.05%-0.3%
Malic acid: 0.05-0.3%
Natrium citricum: 0.005-0.3%
Potassium sorbate: 0.06-0.1%
Colouring agent: 0.001-0.1%
Flavoring essence spices: 0.01%-2%.
2. compound flowers and fruits reconstitute a preparation method for jam, it is characterized in that: step of preparation process is as follows:
1) colloid dissolves: at normal temperatures by HFCS, sodium carboxymethylcellulose, xanthans and pectin mixed dissolution, make the abundant hydration of colloid;
2) syrup allotment: add white granulated sugar in dissolved gum body, be stirred to after dissolving completely;
3) flowers and fruits add: in deployed syrup, add edible petal and fruit, described edible petal is sugaring petal, stirs;
4) starch slurry modulation: converted starch and water stir, 100 eye mesh screens filter, and add in above-mentioned syrup, are then heated to more than 85 DEG C, and insulation is more than 10 minutes;
5) add flavoring: citric acid, malic acid and natrium citricum add after dissolving respectively, stir, and then add potassium sorbate, stir;
6) painted: colouring agent adds after dissolving, and stirs;
7) add essence: flavoring essence spices adds stirring 3-5 minute;
8) filling cooling: temperature is filling, filling rear naturally cooling more than maintaining 85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206075.5A CN103947917A (en) | 2014-05-16 | 2014-05-16 | Composite flower and fruit brewing jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410206075.5A CN103947917A (en) | 2014-05-16 | 2014-05-16 | Composite flower and fruit brewing jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947917A true CN103947917A (en) | 2014-07-30 |
Family
ID=51325388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410206075.5A Pending CN103947917A (en) | 2014-05-16 | 2014-05-16 | Composite flower and fruit brewing jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947917A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260820A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | Sub-fruit jam of sugar-free car li and preparation method thereof |
| CN106260812A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | A kind of without Flos Osmanthi Fragrantis (processed with sugar) hawthorn jam and preparation method thereof |
| CN106260810A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | Sugar-free plum fruit jam and preparation method thereof |
| CN107373554A (en) * | 2017-08-17 | 2017-11-24 | 四川福仁缘农业开发有限公司 | Can Instant Drinks loquat jam and preparation method thereof |
| CN108740699A (en) * | 2018-06-28 | 2018-11-06 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof |
| CN108740658A (en) * | 2018-06-12 | 2018-11-06 | 广州市糖匠食品有限公司 | A kind of rock sugar sweet osmanthus snow pear puree and preparation method thereof |
| CN109170727A (en) * | 2018-10-22 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of rose Cranberry flavor tea sauce and preparation method thereof |
| CN115606770A (en) * | 2022-09-30 | 2023-01-17 | 广东鲜活果汁生物科技有限公司 | Green plum jam capable of keeping pulp brittleness and processing technology thereof |
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|---|---|---|---|---|
| CN101015348A (en) * | 2007-03-01 | 2007-08-15 | 张学明 | Fruit foodstuff made of fresh flower and saussurea involucrate and its preparation method |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102550903A (en) * | 2011-12-27 | 2012-07-11 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN103583936A (en) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | Blueberry jam added with citrus peel and preparation method thereof |
-
2014
- 2014-05-16 CN CN201410206075.5A patent/CN103947917A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015348A (en) * | 2007-03-01 | 2007-08-15 | 张学明 | Fruit foodstuff made of fresh flower and saussurea involucrate and its preparation method |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN102550903A (en) * | 2011-12-27 | 2012-07-11 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN102697027A (en) * | 2012-06-26 | 2012-10-03 | 杭州博多工贸有限公司 | Fresh flower paste and preparation method thereof |
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN103583936A (en) * | 2013-10-23 | 2014-02-19 | 浙江蓝美农业有限公司 | Blueberry jam added with citrus peel and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260820A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | Sub-fruit jam of sugar-free car li and preparation method thereof |
| CN106260812A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | A kind of without Flos Osmanthi Fragrantis (processed with sugar) hawthorn jam and preparation method thereof |
| CN106260810A (en) * | 2015-05-18 | 2017-01-04 | 桂林裕鑫农业科技有限公司 | Sugar-free plum fruit jam and preparation method thereof |
| CN107373554A (en) * | 2017-08-17 | 2017-11-24 | 四川福仁缘农业开发有限公司 | Can Instant Drinks loquat jam and preparation method thereof |
| CN108740658A (en) * | 2018-06-12 | 2018-11-06 | 广州市糖匠食品有限公司 | A kind of rock sugar sweet osmanthus snow pear puree and preparation method thereof |
| CN108740699A (en) * | 2018-06-28 | 2018-11-06 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof |
| CN109170727A (en) * | 2018-10-22 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of rose Cranberry flavor tea sauce and preparation method thereof |
| CN115606770A (en) * | 2022-09-30 | 2023-01-17 | 广东鲜活果汁生物科技有限公司 | Green plum jam capable of keeping pulp brittleness and processing technology thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20140730 |