CN104757347A - Avocado and snow pear jam - Google Patents
Avocado and snow pear jam Download PDFInfo
- Publication number
- CN104757347A CN104757347A CN201510106138.4A CN201510106138A CN104757347A CN 104757347 A CN104757347 A CN 104757347A CN 201510106138 A CN201510106138 A CN 201510106138A CN 104757347 A CN104757347 A CN 104757347A
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- snow pear
- butter
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- jam
- maltose
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- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses avocado and snow pear jam and a preparation method thereof. The jam consists of the following raw materials in parts by weight: avocado 300-400 parts, snow pear 300-400 parts, maltose 100-200 parts, white granulated sugar 50-100 parts, lemon juice 60-100 parts, jelly powder 16-20 parts and drinking water 600-800 parts. The jam is prepared by boiling, simmering and other processes. The jam has effects in invigorating stomach and promoting bower movements, reducing cholesterol and blood fat, protecting cardiovascular and liver system, moistening lung and removing dryness, eliminating phlegm and arresting cough, and nourishing blood and promoting tissue regeneration.
Description
Technical field
The present invention relates to jam manufacture field, be specifically related to a kind of butter fruit snow pear jam.
Background technology
Butter fruit has another name called avocado, belongs to the Lauraceae of Angiospermae, Persea aiphyllium, bark celadon, lobe.Leaf alternate, oblong, ellipse, avette or obovate, the anxious point of tip, base portion wedge shape, anxious point are to subcircular, keratin, above green, below slightly pale asphyxia usually, dredge by extremely close by yellowish-brown pubescence below above during children, become without thin by micro-pubescence below hair above time old, pinnate vein, middle arteries and veins is in undercut upper planar above, obviously protrude below, originate in tropical America; There is a small amount of cultivation on the ground such as China Guangdong (Guangzhou, Shantou), Hainan (Haikou), Fujian (Foochow, ZhangZhou), Taiwan, Yunnan (Xishuangbanna) and Sichuan (Xichang).
Butter fruits is the fruit that a kind of nutritive value is very high, and containing multivitamin, abundant aliphatic acid and protein, sodium, potassium, magnesium, calcium equal size are also high, and nutritive value is suitable with cream, has the good reputation of " forest cream ".Also dish and can be made except the raw fruit of work is edible.Butter fruit is also rich in potassium, folic acid and abundant vitamin B6, also containing multiple mineral element (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium etc.), food plant fiber.In every 100 grams of raw butter fruits, moisture accounts for 74.3%, and containing 2 grams, protein, fat 15.3 grams and 7.4 grams, carbohydrate, can provide the heat of 673.9 kilojoules, be a kind of high energy low sugar fruit.Shea butter fat content is very high, and it contains a large amount of enzymes, has the effect of invigorating stomach and promoting bower movements, and has reduction cholesterol and blood fat, protects the important physiological function such as cardiovascular and liver system.
Summary of the invention
The object of this invention is to provide a kind of butter fruit snow pear jam and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of butter fruit snow pear jam, is made up of following raw material: 300-400 part butter fruit, 300-400 part snow 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 butter fruit snow pear jam, is made up of following raw material: 340-360 part butter fruit, 340-360 part snow 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 butter fruit snow pear jam, is made up of following raw material: 350 parts of butter fruits, 350 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
The invention has the beneficial effects as follows:
1, the present invention makes for raw material with fresh butter fruit and snow pear, and sweet and sour taste, without adding any chemical addition agent, belongs to pollution-free food;
2, the present invention is with fresh butter fruit and snow pear for raw material, and the jam of production has invigorating stomach and promoting bower movements, and reduce cholesterol and blood fat, protect cardiovascular and liver system, moistening lung is dry clearly, relieving cough and reducing sputum, effect of nourishing blood and promoting granulation.
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 butter fruit snow pear jam, is made up of following raw material: 300 parts of butter fruits, 300 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
Embodiment 2
A kind of butter fruit snow pear jam, is made up of following raw material: 340 parts of butter fruits, 340 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
Embodiment 3
A kind of butter fruit snow pear jam, is made up of following raw material: 350 parts of butter fruits, 350 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
Embodiment 4
A kind of butter fruit snow pear jam, is made up of following raw material: 360 parts of butter fruits, 360 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
Embodiment 5
A kind of butter fruit snow pear jam, is made up of following raw material: 400 parts of butter fruits, 400 portions of snow 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 butter fruit snow pear jam, comprises the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. a butter fruit snow pear jam, is characterized in that being made up of following raw material: 300-400 part butter fruit, 300-400 part snow 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. butter fruit snow pear jam according to claim 1, is characterized in that being made up of following raw material: 340-360 part butter fruit, 340-360 part snow 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. butter according to claim 1 fruit snow pear jam, is characterized in that being made up of following raw material: 350 parts of butter fruits, 350 portions of snow 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 butter fruit snow pear jam of preparation according to claim 1 or 2 or 3, is characterized in that comprising the following steps:
1) diced shape after snow pear, butter fruit being removed seed, breaks into pureed by butter fruit machine;
2) the snow pear fourth handled well is put in acidproof bowl together with butter puree, add water and lemon juice moderate heat and boil and roll;
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, sterilization, obtains this product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510106138.4A CN104757347A (en) | 2015-03-11 | 2015-03-11 | Avocado and snow pear jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510106138.4A CN104757347A (en) | 2015-03-11 | 2015-03-11 | Avocado and snow pear jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104757347A true CN104757347A (en) | 2015-07-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510106138.4A Pending CN104757347A (en) | 2015-03-11 | 2015-03-11 | Avocado and snow pear jam |
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| CN (1) | CN104757347A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262339A (en) * | 2016-08-18 | 2017-01-04 | 江新祥 | A kind of American Avocado Tree fruit jam and preparation method thereof |
| CN106509878A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Cholesterol lowering red bean cakes and manufacture method thereof |
| CN109105839A (en) * | 2018-09-21 | 2019-01-01 | 北京爱果坊科技有限公司 | A kind of butter fruit jam preparation method |
| CN109588669A (en) * | 2018-12-10 | 2019-04-09 | 林天文 | A kind of fruits and vegetables thick chilli sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141725A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of randia cochinchinensis jam |
-
2015
- 2015-03-11 CN CN201510106138.4A patent/CN104757347A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141725A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of randia cochinchinensis jam |
Non-Patent Citations (3)
| Title |
|---|
| 希尔: "《自然的超级食品：迷你蔬菜乐活DIY》", 31 January 2015, 重庆出版社 * |
| 易翠平: "《吃对果蔬排好毒》", 30 November 2013, 中国医药科技出版社 * |
| 海金萍等: "木瓜雪梨低糖复合果酱的研制", 《管产学研助推食品安全重庆高峰论坛——2011年中国农业工程学会农产品加工及贮藏工程分会学术年会暨全国食品科学与工程博士生学术论坛论文集》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262339A (en) * | 2016-08-18 | 2017-01-04 | 江新祥 | A kind of American Avocado Tree fruit jam and preparation method thereof |
| CN106509878A (en) * | 2016-10-31 | 2017-03-22 | 广西兴业县至珍生态园农业科技有限公司 | Cholesterol lowering red bean cakes and manufacture method thereof |
| CN109105839A (en) * | 2018-09-21 | 2019-01-01 | 北京爱果坊科技有限公司 | A kind of butter fruit jam preparation method |
| CN109588669A (en) * | 2018-12-10 | 2019-04-09 | 林天文 | A kind of fruits and vegetables thick chilli sauce and preparation method thereof |
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Application publication date: 20150708 |