CN104366167A - 一种青梅果酱 - Google Patents

一种青梅果酱 Download PDF

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Publication number
CN104366167A
CN104366167A CN201410595117.9A CN201410595117A CN104366167A CN 104366167 A CN104366167 A CN 104366167A CN 201410595117 A CN201410595117 A CN 201410595117A CN 104366167 A CN104366167 A CN 104366167A
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parts
green plum
jam
mushroom
plum jam
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张鹏
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Cereal-Derived Products (AREA)
  • Edible Seaweed (AREA)

Abstract

本发明公开了一种青梅果酱，包括下列重量份数的物质：黄豆55-60份，青梅皮35-45份，豌豆35-45份，香菇15-20份，蘑菇5-9份，木耳25-30份，刺梨1-2份，玳玳花2-3份，胡麻油3-6份，蕨菜15-19份，茼蒿20-26份，紫菜21-27份，食用盐9-14份，香油5-7份。本发明的产品酸甜可口，具有青梅特有的酸甜风味；本产品有助于消除疲劳，增加活力，有显著改善肠胃的功能，是老少皆宜的最佳食物，食用简单，操作方便。

Description

一种青梅果酱
技术领域
本发明涉及一种黄豆青梅果酱。
背景技术
青梅，是龙脑香科青梅属的一种植物，常绿乔木，褐灰带绿色的树皮，长椭圆形革质的叶子，圆锥花序腋生，植被有绒毛；坚果状果实不开裂，种子1～3颗，果实具有合理的钙磷比，是开发儿童和老年保健食品的最佳食物。
青梅的作用：1.消除疲劳，增加活力：青梅中富含的柠檬酸具有增进食欲，恢复体力，消除疲劳的功效，还能迅速将疲劳元素排出体外，最大限度地产生能量，此外青梅还有利于人体对钙的吸收，是帮助儿童老人补钙的最适合的食品；2.抗肿瘤，清除血液垃圾：青梅含有丰富的柠檬酸和苹果酸，酸味极强，这些有机酸不仅能把血液中积存的乳酸排除体外，而且还能抑制新的乳酸产生，达到清洁血液的作用，丰富的VB2具有防止癌变的作用；3.显著改善肠胃功能：青梅具有调节肠胃功能的独特功效，果实中的儿茶酸能促进肠子蠕动和调理肠子，同时又有促进收缩肠壁的作用，其酸味能刺激唾液腺、胃腺等分泌消化液，促进消化，滋润肠胃，改善肠胃功能，并促进肠道的吸收。
发明内容
本发明所要解决的技术问题是提供一种黄豆青梅果酱。
为解决上述技术问题，本发明采用的技术方案是：
一种青梅果酱，包括下列重量份数的物质：黄豆55-60份，青梅皮35-45份，豌豆35-45份，香菇15-20份，蘑菇5-9份，木耳25-30份，刺梨1-2份，玳玳花2-3份，胡麻油3-6份，蕨菜15-19份，茼蒿20-26份，紫菜21-27份，食用盐9-14份，香油5-7份。
本发明的产品酸甜可口，具有青梅特有的酸甜风味；本产品有助于消除疲劳，增加活力，有显著改善肠胃的功能，是老少皆宜的最佳食物，食用简单，操作方便。
具体实施方式
实施例1
一种青梅果酱，包括下列重量份数的物质：黄豆55-60份，青梅皮35-45份，豌豆35-45份，香菇15-20份，蘑菇5-9份，木耳25-30份，刺梨1-2份，玳玳花2-3份，胡麻油3-6份，蕨菜15-19份，茼蒿20-26份，紫菜21-27份，食用盐9-14份，香油5-7份。

Claims (1)

1.一种青梅果酱，其特征在于，包括下列重量份数的物质：黄豆55-60份，青梅皮35-45份，豌豆35-45份，香菇15-20份，蘑菇5-9份，木耳25-30份，刺梨1-2份，玳玳花2-3份，胡麻油3-6份，蕨菜15-19份，茼蒿20-26份，紫菜21-27份，食用盐9-14份，香油5-7份。
CN201410595117.9A 2014-10-30 2014-10-30 一种青梅果酱 Pending CN104366167A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110558506A (zh) * 2019-08-22 2019-12-13 福建省诏安四海食品有限公司 一种青梅的制备方法及工艺

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1080818A (zh) * 1993-05-08 1994-01-19 李新民 果蕈酱及其制作方法
CN1628545A (zh) * 2003-12-16 2005-06-22 新昌县雨露食品厂 一种蔬菜瓜果酱
CN102475199A (zh) * 2010-11-27 2012-05-30 叶奉奇 青梅果酱
CN103082161A (zh) * 2013-02-03 2013-05-08 苏州苏东庭生物科技有限公司 双梅果酱的加工方法
CN103392957A (zh) * 2013-07-30 2013-11-20 苏州苏东庭生物科技有限公司 青梅果酱加工工艺
CN103610001A (zh) * 2013-10-25 2014-03-05 周洪林 一种金桔特色酱菜及其制备方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1080818A (zh) * 1993-05-08 1994-01-19 李新民 果蕈酱及其制作方法
CN1628545A (zh) * 2003-12-16 2005-06-22 新昌县雨露食品厂 一种蔬菜瓜果酱
CN102475199A (zh) * 2010-11-27 2012-05-30 叶奉奇 青梅果酱
CN103082161A (zh) * 2013-02-03 2013-05-08 苏州苏东庭生物科技有限公司 双梅果酱的加工方法
CN103392957A (zh) * 2013-07-30 2013-11-20 苏州苏东庭生物科技有限公司 青梅果酱加工工艺
CN103610001A (zh) * 2013-10-25 2014-03-05 周洪林 一种金桔特色酱菜及其制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110558506A (zh) * 2019-08-22 2019-12-13 福建省诏安四海食品有限公司 一种青梅的制备方法及工艺

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Application publication date: 20150225