CN104489440A - Sophora flower bergamot pear jam and preparation method thereof - Google Patents
Sophora flower bergamot pear jam and preparation method thereof Download PDFInfo
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- CN104489440A CN104489440A CN201410755723.2A CN201410755723A CN104489440A CN 104489440 A CN104489440 A CN 104489440A CN 201410755723 A CN201410755723 A CN 201410755723A CN 104489440 A CN104489440 A CN 104489440A
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- Prior art keywords
- bergamot pear
- sophora flower
- maltose
- bergamot
- portions
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- 244000179970 Monarda didyma Species 0.000 title claims abstract description 60
- 235000010672 Monarda didyma Nutrition 0.000 title claims abstract description 60
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 52
- 241000219784 Sophora Species 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000220324 Pyrus Species 0.000 claims abstract description 59
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 27
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 19
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 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
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000003651 drinking water Substances 0.000 claims abstract description 12
- 235000020188 drinking water Nutrition 0.000 claims abstract description 12
- 235000021017 pears Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 3
- 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 description 25
- 238000001802 infusion Methods 0.000 claims description 14
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000109329 Rosa xanthina Species 0.000 description 1
- 235000004789 Rosa xanthina 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
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019614 sour taste Nutrition 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
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
- 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
- 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
-
- 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)
- Mycology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses sophora flower bergamot pear jam and a preparation method thereof. The sophora flower bergamot pear jam is prepared from the following raw materials in parts by weight: 40-70 parts of sophora flowers, 500-700 parts of bergamot pears, 100-200 parts of malt sugar, 50-100 parts of white granulated sugar, 60-100 parts of lemon juice, 16-20 parts of jelly powder and 600-800 parts of drinking water through the processes of boiling, stewing and the like.
Description
Technical field
The present invention relates to a kind of jam, be specifically related to a kind of sophora flower bergamot pear jam and preparation method thereof.
Background technology
Jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally, the ovennodulation same time does not only use a kind of fruit usually.Product sophora flower being modulated into together with bergamot pear jam is not seen yet.
Summary of the invention
The object of this invention is to provide a kind of sophora flower bergamot pear jam and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of sophora flower bergamot pear jam, is made up of following raw material: 40-70 part sophora flower, 500-700 part bergamot pear, 100-200 part maltose, 50-100 white granulated sugar, 60-100 part lemon juice, 16-20 part jelly powder, 600-800 part drinking water.
Further, a kind of sophora flower bergamot pear jam, is made up of following raw material: 50-60 part sophora flower, 550-650 part bergamot pear, 140-160 part maltose, 70-80 white granulated sugar, 75-85 part lemon juice, 17-19 part jelly powder, 650-750 part drinking water.
Again further, a kind of sophora flower bergamot pear jam, is made up of following raw material: 55 parts of sophoras flower, 600 parts of bergamot pears, 150 portions of maltose, 75 white granulated sugars, 80 portions of lemon juices, 18 portions of jelly powders, 700 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
The invention has the beneficial effects as follows:
1, the present invention is that the jam of gained has the fragrance of rose and the local flavor of red bayberry, sweet and sour taste with fresh sophora flower and bergamot pear for raw material is made, and without adding any chemical addition agent, belongs to pollution-free food;
2, the present invention is with fresh sophora flower and bergamot pear for raw material, and the jam of production has the effect moistened the lung and relieve the cough.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of sophora flower bergamot pear jam, is made up of following raw material: 40 parts of sophoras flower, 500 parts of bergamot pears, 100 portions of maltose, 50 white granulated sugars, 60 portions of lemon juices, 16 portions of jelly powders, 600 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Embodiment 2
A kind of sophora flower bergamot pear jam, is made up of following raw material: 50 parts of sophoras flower, 550 parts of bergamot pears, 140 portions of maltose, 70 white granulated sugars, 75 portions of lemon juices, 17 portions of jelly powders, 650 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Embodiment 3
A kind of sophora flower bergamot pear jam, is made up of following raw material: 55 parts of sophoras flower, 600 parts of bergamot pears, 150 portions of maltose, 75 white granulated sugars, 80 portions of lemon juices, 18 portions of jelly powders, 700 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Embodiment 4
A kind of sophora flower bergamot pear jam, is made up of following raw material: 60 parts of sophoras flower, 650 parts of bergamot pears, 160 portions of maltose, 80 white granulated sugars, 85 portions of lemon juices, 19 portions of jelly powders, 750 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Embodiment 5
A kind of sophora flower bergamot pear jam, is made up of following raw material: 70 parts of sophoras flower, 700 parts of bergamot pears, 200 portions of maltose, 100 white granulated sugars, 100 portions of lemon juices, 20 portions of jelly powders, 800 portions of drinking water.
The preparation method of above-mentioned sophora flower bergamot pear jam, comprises the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Claims (4)
1. a sophora flower bergamot pear jam, is characterized in that being made up of following raw material: 40-70 part sophora flower, 500-700 part bergamot pear, 100-200 part maltose, 50-100 white granulated sugar, 60-100 part lemon juice, 16-20 part jelly powder, 600-800 part drinking water.
2. sophora flower bergamot pear jam according to claim 1, is characterized in that being made up of following raw material: 50-60 part sophora flower, 550-650 part bergamot pear, 140-160 part maltose, 70-80 white granulated sugar, 75-85 part lemon juice, 17-19 part jelly powder, 650-750 part drinking water.
3. sophora flower bergamot pear jam according to claim 1, is characterized in that being made up of following raw material: 55 parts of sophoras flower, 600 parts of bergamot pears, 150 portions of maltose, 75 white granulated sugars, 80 portions of lemon juices, 18 portions of jelly powders, 700 portions of drinking water.
4. the method for the sophora flower bergamot pear jam of preparation according to claim 1 or 2 or 3, is characterized in that comprising the following steps:
1) bergamot pear is removed the peel diced shape after stoning, wherein half fruit juice mixer breaks into pureed;
2) the bergamot pear fourth handled well is put in acidproof bowl together with bergamot pear puree, add water and lemon juice moderate heat and boil and roll, then add sophora flower and together mix and boil;
3) change into little fighting and add maltose continuation infusion, ceaselessly stir during infusion;
4) after maltose dissolves completely, just can add white granulated sugar, jelly powder, continue to mix that to boil to dip be thick, bottling sealing, obtains product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755723.2A CN104489440A (en) | 2014-12-10 | 2014-12-10 | Sophora flower bergamot pear jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755723.2A CN104489440A (en) | 2014-12-10 | 2014-12-10 | Sophora flower bergamot pear jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489440A true CN104489440A (en) | 2015-04-08 |
Family
ID=52930973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410755723.2A Pending CN104489440A (en) | 2014-12-10 | 2014-12-10 | Sophora flower bergamot pear jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489440A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886215A (en) * | 2015-07-01 | 2015-09-09 | 安徽燕之坊食品合肥有限公司 | Sandwich biscuit and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus 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 |
-
2014
- 2014-12-10 CN CN201410755723.2A patent/CN104489440A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886215A (en) * | 2015-07-01 | 2015-09-09 | 安徽燕之坊食品合肥有限公司 | Sandwich biscuit and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150408 |
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