CN104839717B - A kind of mango chutney and preparation method thereof - Google Patents
A kind of mango chutney and preparation method thereof Download PDFInfo
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- CN104839717B CN104839717B CN201510268463.0A CN201510268463A CN104839717B CN 104839717 B CN104839717 B CN 104839717B CN 201510268463 A CN201510268463 A CN 201510268463A CN 104839717 B CN104839717 B CN 104839717B
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- mango chutney
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- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 90
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 85
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- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 240000007228 Mangifera indica Species 0.000 title claims description 6
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 40
- 210000000481 breast Anatomy 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims abstract description 26
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 18
- 239000012530 fluid Substances 0.000 claims abstract description 18
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 18
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- 235000012721 chromium Nutrition 0.000 abstract description 6
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 6
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
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- 235000013922 glutamic acid Nutrition 0.000 description 3
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- 210000000582 semen Anatomy 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019165 vitamin E Nutrition 0.000 description 3
- 229940046009 vitamin E Drugs 0.000 description 3
- 239000011709 vitamin E Substances 0.000 description 3
- 241000698291 Rugosa Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
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- 206010020772 Hypertension Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses a kind of mango chutney and preparation method thereof, it is made up of the material of following weight portion meter: 8 10 portions of Fructus Mangifera Indicae, 57 portions of rum, 23 parts of Fructus Mori Mel, 0.6 part of lemon fluid, 23 portions of Rhizoma Dioscoreaes, 1.5 2.5 parts of whole milks, 0.8 1.0 parts of dark chocolate beans, 0.2 0.3 parts of Nori ends, 12 parts of Rhizoma Zingiberis Recens sugar juices and 24 parts of mixotrophism breasts；Present invention also offers the preparation method of a kind of mango chutney.The preparation method of the present invention is scientific and reasonable, technique is simple, the mango chutney green health of the present invention, wherein it is also added into Rhizoma Dioscoreae, may advantageously facilitate taste to digest and assimilate, it is additionally added homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, help lend some impetus to the person healthy, well improve the health value of mango chutney.
Description
Technical field
The present invention relates to a kind of fruit jam and preparation method thereof, be specifically related to a kind of mango chutney and preparation method thereof.
Background technology
Fructus Mangifera Indicae, as the king of tropical fruit (tree), does not contain only substantial amounts of nutrient substance, such as vitamin A, dimension
Raw element C, crude fibre, protein, sugar, protein, mineral, saccharide etc., it is possible to well insect-catching
The nutrition of needed by human body, and have cleaning the intestines and stomach, anti-treat constipation, arteriosclerosis, prevent and treat hypertension,
Beautify skin, anticancer effect.
Fructus Mangifera Indicae mainly concentrates on 7, listing in August, and Time To Market is shorter, remaining non-listing season, people
Compare the Fructus Mangifera Indicae that tastes bad, thus mango chutney has good market prospect, and the most also compares
Rare mango chutney product.
Summary of the invention
It is an object of the invention to provide a kind of mango chutney and preparation method thereof, its addition is homemade
Mixotrophism breast, containing the indispensable trace element of human body and vitamin C, dimensions such as zinc, manganese, chromium
Raw element E, helps lend some impetus to the person healthy.Well improve the health value of mango chutney, and provide
The advantage that at least will be described later.
A further object of the invention is by adding lactic acid bacteria mycopowder, entering the carbohydrate in fruit jam
Row decomposes further, obtains the lactic acid being prone to digest and assimilate, and promotes protein, monosaccharide and the battalion such as calcium, magnesium
Supporting the absorption of material, and lactic acid bacteria has immunoregulation effect, can reach to strengthen body immunity and
The effect of resistance, and use Freeze Drying Technique, it is possible to preserve the nutritional labeling of food to greatest extent,
And can effectively suppress the growth of microorganism.
In order to realize according to object of the present invention and further advantage, the present invention provides a kind of mango chutney,
It is made up of the material of following weight portion meter: 8-10 part Fructus Mangifera Indicae, 5-7 part rum, 2-3 part Fructus Mori Mel,
0.6 part of lemon fluid, 2-3 part Rhizoma Dioscoreae, 1.5-2.5 part whole milk, 0.8-1.0 part dark chocolate beans, 0.2-0.3
Part Nori end, 1-2 part Rhizoma Zingiberis Recens sugar juice and 2-4 part mixotrophism breast；
Wherein, described Fructus Mori Mel is made up of following weight portion meter material: 2-3 part mulberry juice and 4-6 part
Blending honey；
Described blending honey is made up of the material of following weight portion meter: 2-4 part Flos Rosae Rugosae nectar, 1-2 part Flos Chrysanthemi
Honey, 1-2 part Mel Jujubae and 1-3 part honeysuckle honey；
Described mixotrophism breast is made up of the material of following weight portion meter: 0.5-0.8 part walnut powder, 1-2 part rose
Rare powder, 0.4-0.6 part MEIGUI CHUNLU, 0.2-0.3 part maltose and 0.3-0.5 part pine nut breast.
Preferably, in described mango chutney, the making step of described Fructus Mori Mel is: by 2-3 part Mulberry
Shen juice mixes with 4-6 part blending honey, heats at 35-45 DEG C, and bubble to be had produces, and stops heating,
Naturally cool to room temperature.
Preferably, in described mango chutney, the making step of described mixotrophism breast is: by above-mentioned heavy
Walnut powder is mixed homogeneously by amount part with Flos Rosae Rugosae powder, adds the MEIGUI CHUNLU of above-mentioned weight portion, and in 40-55 DEG C
Lower infusion 30-40min, the maltose and the pine nut breast that add above-mentioned weight portion continue infusion 25-30min, cold
But to room temperature.
In order to realize according to object of the present invention and further advantage, additionally provide the system of a kind of mango chutney
Preparation Method, in turn includes the following steps:
Step one: removed the peel by the Fructus Mangifera Indicae of above-mentioned weight portion, is cut into the length of side square block Fructus Mangifera Indicae less than 1cm
Fourth, mixes the rum of above-mentioned weight portion, Mel and described Fructus Mangifera Indicae fourth so that Fructus Mangifera Indicae fourth is submerged,
Salting period 18h, is added thereto to 0.2 part of lemon fluid every 6h, is filtrated to get and pickles Fructus Mangifera Indicae fourth；
Step 2: the Rhizoma Dioscoreae of above-mentioned weight portion is cut into the length of side square block Rhizoma Dioscoreae fourth less than 1cm, throws
Enter in pot, in pot, add the whole milk of above-mentioned weight portion, dark chocolate beans and Nori end, in
Simmer 30-40min at 55-70 DEG C, be cooled to room temperature, then to simmering interpolation lactic acid bacteria in the Rhizoma Dioscoreae obtained
Mycopowder ferments, fermentation time 12-24h, and fermentation temperature 35-45 DEG C obtains lactic acid bacteria Rhizoma dioscoreae paste, then to it
Middle addition freeze drying protectant, in-35--20 DEG C of pre-freeze 6-8h after mixing, more freeze-dried 16-18h,
To lyophilizing yeast Rhizoma dioscoreae paste, the weight of wherein said lactic acid bacteria mycopowder is less than described Rhizoma Dioscoreae weight
5%；
Wherein, described freeze drying protectant is defatted milk, and its weight is described lactic acid bacteria Rhizoma dioscoreae paste weight
1-1.5 again；
Step 3: described freeze-dried lactic acid bacteria Rhizoma dioscoreae paste and described Fructus Mangifera Indicae fourth of pickling are broken into juice, is concentrated to give
To preliminary fruit jam, at 95-108 DEG C, preliminary fruit jam described in infusion is to when there is bubble, adds Rhizoma Zingiberis Recens sugar juice,
Control temperature to continue infusion 35-45min at 75-85 DEG C, be stirred continuously, add in whipping process
The mixotrophism breast stating weight portion continues infusion, until water content is 30%-40%, obtains mango chutney.
Preferably, in the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is:
By weight 1: 15-1: 20 by edible citric acid and water mixed dissolution, and it is added thereto to sodium glutamate, its
Real described sodium glutamate is 1: 35 with the weight ratio of described edible citric acid.
Preferably, in the preparation method of described mango chutney, the making step at described Nori end is as follows:
First Nori is soaked in the NaOH solution that mass concentration is 1-3% 4-6 days, is then soaked in matter
Amount concentration is the NaHCO of 5-8%3Solution 1-2 days, to remove the fishy smell of Nori, finally floats with pure water
Wash 3-4 time, until the PH of the water on Nori surface reaches 6.9-7.1, the Nori after rinsing is dried, grinds
Obtain Nori end.
Preferably, in the preparation method of described mango chutney, the making step of described Rhizoma Zingiberis Recens sugar juice is:
Being mixed with water by sucrose by weight 1: 5 and dissolve, at 130-150 DEG C, heating 20-30min, adds afterwards
Sucus Zingberis continues heating 1-2h, adds white vinegar after stopping heating；Wherein, Sucus Zingberis is 1: 20 with the weight ratio of water,
White vinegar is 1: 100 with the weight ratio of water.
Preferably, in the preparation method of described mango chutney, further comprising the steps of:
Step 4: by the sealing of described mango chutney, nitrogen gas packing, and control residual oxygen rate less than 8%.
Step 5: the mango chutney of good seal is heated to 62-65 DEG C, keeps 30min, is cooled to room temperature.
Preferably, in the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang.
The present invention at least includes following beneficial effect: it adds homemade mixotrophism breast, containing zinc, manganese,
The indispensable trace element of the human bodies such as chromium and vitamin C, vitamin E, help lend some impetus to the person
Health, substantially increases the health value of mango chutney；Also by adding lactic acid bacteria mycopowder, in fruit jam
Carbohydrate decomposes further, obtains the lactic acid being prone to digest and assimilate, and promotes protein, monosaccharide
And the absorption of the nutrient substance such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, can reach to strengthen
Body immunity and the effect of resistance, and use Freeze Drying Technique, it is possible to preserve food to greatest extent
The nutritional labeling of product, and can effectively suppress the growth of microorganism.
Part is embodied by the further advantage of the present invention, target and feature by description below, part
Also by by the research of the present invention and practice are understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, to make people in the art
Member can implement according to this with reference to description word.
Embodiment 1
The present invention provides a kind of mango chutney, and it is made up of the material of following weight portion meter: 8 portions of Fructus Mangifera Indicae, 5 parts
Rum, 2 parts of Fructus Mori Mel, 0.6 part of lemon fluid, 2 portions of Rhizoma Dioscoreaes, 1.5 parts of whole milks, 0.8 part black
Chocolate cream, 0.2 part of Nori end, 1 part of Rhizoma Zingiberis Recens sugar juice and 2 parts of mixotrophism breasts；Wherein, homemade
Mixotrophism breast, containing the indispensable trace element of human body and vitamin C, dimensions such as zinc, manganese, chromium
Raw element E, helps lend some impetus to the person healthy, well improves the health value of mango chutney, in Rhizoma Dioscoreae
Digest and assimilate containing the material such as amylase, polyphenol oxidase, beneficially taste, there is good medicinal valency
Value；
Wherein, described Fructus Mori Mel is made up of following weight portion meter material: 2 parts of mulberry juices and 4 parts mix
Close Mel, mulberry juice taste sweet and sour taste, and the most substantial amounts of vitamin C, immunity can be improved；
Described blending honey is made up of the material of following weight portion meter: 2 parts of Flos Rosae Rugosae nectar, 1 part of chrysanthemum honey,
1 part of Mel Jujubae and 1 part of honeysuckle honey, use blending honey rather than single Mel, is to combine
Close the nutritional labeling utilizing different Mel, improve the nutritive value of mango chutney further；
Described mixotrophism breast is made up of the material of following weight portion meter: 0.5 part of walnut powder, 1 part of Flos Rosae Rugosae powder,
0.4 part of MEIGUI CHUNLU, 0.2 portion of maltose and 0.3 part of pine nut breast, walnut powder contain rich in protein,
The nutrients such as carbohydrate, possibly together with trace element and ore deposits such as calcium, ferrum, phosphorus necessary to multiple human body
Material, has a biggest benefit to human body, and Flos Rosae Rugosae powder and MEIGUI CHUNLU can blood circulation promoting, the most right
Health is beneficial to, and the Flos Rosae Rugosae raw material of Flos Rosae Rugosae powder and MEIGUI CHUNLU uses the edible rose that is produced from Yunnan herein
Rare.
In described mango chutney, the making step of described Fructus Mori Mel is: 2 parts of mulberry juices and 4 parts are mixed
Conjunction Mel mixes, and heats at 35 DEG C, and bubble to be had produces, and stops heating, naturally cools to room temperature,
Temperature is too high, it will destroy the nutritional labeling in mulberry juice, and temperature is too low, mulberry juice and the taste of Mel
Road can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: by above-mentioned weight portion by Semen Juglandis
Powder is mixed homogeneously with Flos Rosae Rugosae powder, adds the MEIGUI CHUNLU of above-mentioned weight portion, and infusion 30min at 40 DEG C,
The maltose and the pine nut breast that add above-mentioned weight portion continue infusion 25min, are cooled to room temperature.
The preparation method of a kind of mango chutney, in turn includes the following steps:
Step one: removed the peel by the Fructus Mangifera Indicae of above-mentioned weight portion, is cut into the length of side square block Fructus Mangifera Indicae less than 1cm
Fourth, mixes the rum of above-mentioned weight portion, Mel and described Fructus Mangifera Indicae fourth so that Fructus Mangifera Indicae fourth is submerged,
Salting period 18h, is added thereto to 0.2 part of lemon fluid every 6h, is filtrated to get and pickles Fructus Mangifera Indicae fourth, will
Fructus Mangifera Indicae is cut into Fructus Mangifera Indicae fourth so that pickling effect more preferably, taste is purer, and adds rum, permissible
More suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate Folium Citri Limoniae, pH value can be regulated,
Make to pickle effect more preferable；
Step 2: the Rhizoma Dioscoreae of above-mentioned weight portion is cut into the length of side square block Rhizoma Dioscoreae fourth less than 1cm, throws
Enter in pot, in pot, add the whole milk of above-mentioned weight portion, dark chocolate beans and Nori end, in 55 DEG C
Under simmer 30min, be cooled to room temperature, then to simmer in the Rhizoma Dioscoreae obtained add lactic acid bacteria mycopowder fermentation,
Fermentation time 12h, fermentation temperature 35 DEG C, obtain lactic acid bacteria Rhizoma dioscoreae paste, then be added thereto to frozen-dried protective
Agent, in-35 DEG C of pre-freeze 6h after mixing, more freeze-dried 16h, obtain lyophilizing yeast Rhizoma dioscoreae paste, its
Described in lactic acid bacteria mycopowder weight less than described Rhizoma Dioscoreae weight 5%；
Wherein, described freeze drying protectant is defatted milk, and its weight is the 1 of described lactic acid bacteria Rhizoma dioscoreae paste weight
Times；Add lactic acid bacteria mycopowder, the carbohydrate in fruit jam is decomposed further, obtains being prone to disappear
Change the lactic acid absorbed, promotion protein, monosaccharide and the absorption of the nutrient substance such as calcium, magnesium, and lactic acid bacteria
There is immunoregulation effect, can reach to strengthen body immunity and the effect of resistance, and use freezing
Dry technology, it is possible to preserve the nutritional labeling of food to greatest extent, and can effectively suppress microorganism
Growth.
Step 3: described freeze-dried lactic acid bacteria Rhizoma dioscoreae paste and described Fructus Mangifera Indicae fourth of pickling are broken into juice, is concentrated to give
To preliminary fruit jam, in fruit jam preliminary described in 95 times infusions to when bubble occurs, add Rhizoma Zingiberis Recens sugar juice, by temperature
Degree controls to continue infusion 35min at 75 DEG C, is stirred continuously, adds above-mentioned weight portion in whipping process
Mixotrophism breast continues infusion, until water content is 30%, obtains mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight
1: 15 by edible citric acid and water mixed dissolution, and is added thereto to sodium glutamate, the most described glutamic acid
Sodium is 1: 35 with the weight ratio of described edible citric acid, edible citric acid is made into lemon fluid, contributes to it
Preferably regulate pH value so that pickle effect more preferable.
In the preparation method of described mango chutney, the making step at described Nori end is as follows:
First Nori is soaked in the NaOH solution that mass concentration is 1% 4 days, is then soaked in quality dense
Degree is the NaHCO of 5%3Solution 1 day, to remove the fishy smell of Nori, finally uses pure water rinse 3 times,
Until the PH of the water on Nori surface reaches 6.9, will rinsing after Nori be dried, grind obtain Nori end,
The Nori end delicious flavour that this kind of method obtains, and there is no fishy smell, it is well suited as dispensing, for Fructus Mangifera Indicae
Beans provides the trace element that multiple human body needs.
In the preparation method of described mango chutney, the making step of described Rhizoma Zingiberis Recens sugar juice is: by weight 1: 5
Sucrose is mixed with water and dissolves, at 130 DEG C, heat 20min, add Sucus Zingberis afterwards and continue heating 1h,
White vinegar is added after stopping heating；Wherein, Sucus Zingberis is 1: 20 with the weight ratio of water, white vinegar and the weight ratio of water
Being 1: 100, Rhizoma Zingiberis Recens and white vinegar contribute to appetite stimulator, help digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: described mango chutney is sealed, nitrogen gas packing, and control residual oxygen rate less than 8%, so may be used
Effectively to prevent mango chutney from going bad, improving quality, and residual oxygen rate is too high, more than 8%, anticorrosion becomes effect not
Good.
Step 5: the mango chutney of good seal is heated to 62 DEG C, keeps 30min, is cooled to room temperature,
Carry out pasteurization, it is also possible to effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the golden bright little meat of awns core is many,
Fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Embodiment 2
The present invention provides a kind of mango chutney, and it is made up of the material of following weight portion meter: 9 portions of Fructus Mangifera Indicae, 6 parts
Rum, 2.5 parts of Fructus Mori Mel, 0.6 part of lemon fluid, 2.5 portions of Rhizoma Dioscoreaes, 2 parts of whole milks, 0.9 part
Dark chocolate beans, 0.25 part of Nori end, 1.5 parts of Rhizoma Zingiberis Recens sugar juices and 3 parts of mixotrophism breasts；Wherein, certainly
The mixotrophism breast of system, containing the indispensable trace element of human body such as zinc, manganese, chromium and vitamin C,
Vitamin E, helps lend some impetus to the person healthy, well improves the health value of mango chutney, Rhizoma Dioscoreae
In digest and assimilate containing the material such as amylase, polyphenol oxidase, beneficially taste, have the most medicinal
It is worth；
Wherein, described Fructus Mori Mel is made up of following weight portion meter material: 2.5 parts of mulberry juices and 5 parts mix
Close Mel, mulberry juice taste sweet and sour taste, and the most substantial amounts of vitamin C, immunity can be improved；
Described blending honey is made up of the material of following weight portion meter: 3 parts of Flos Rosae Rugosae nectar, 1.5 parts of chrysanthemum honeys,
1.5 parts of Mel Jujubaes and 2 parts of honeysuckle honeys, use blending honey rather than single Mel, is to combine
Close the nutritional labeling utilizing different Mel, improve the nutritive value of mango chutney further；
Described mixotrophism breast is made up of the material of following weight portion meter: 0.6 portion of walnut powder, 1.5 portions of Flos Rosae Rugosaes
Powder, 0.5 part of MEIGUI CHUNLU, 0.25 portion of maltose and 0.4 part of pine nut breast, walnut powder contains abundant egg
The nutrient such as white matter, carbohydrate, possibly together with trace units such as calcium, ferrum, phosphorus necessary to multiple human body
Element and mineral, have a biggest benefit to human body, and Flos Rosae Rugosae powder and MEIGUI CHUNLU can blood circulation promoting,
Also being beneficial to health, the Flos Rosae Rugosae raw material of Flos Rosae Rugosae powder and MEIGUI CHUNLU uses the food that is produced from Yunnan herein
Use Flos Rosae Rugosae.
In described mango chutney, the making step of described Fructus Mori Mel is: by 2.5 parts of mulberry juices and 5 parts
Blending honey mixes, and heats at 40 DEG C, and bubble to be had produces, and stops heating, naturally cools to room temperature,
Temperature is too high, it will destroy the nutritional labeling in mulberry juice, and temperature is too low, mulberry juice and the taste of Mel
Road can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: by above-mentioned weight portion by Semen Juglandis
Powder is mixed homogeneously with Flos Rosae Rugosae powder, adds the MEIGUI CHUNLU of above-mentioned weight portion, and infusion 35min at 50 DEG C,
The maltose and the pine nut breast that add above-mentioned weight portion continue infusion 28min, are cooled to room temperature.
The preparation method of a kind of mango chutney, in turn includes the following steps:
Step one: removed the peel by the Fructus Mangifera Indicae of above-mentioned weight portion, is cut into the length of side square block Fructus Mangifera Indicae less than 1cm
Fourth, mixes the rum of above-mentioned weight portion, Mel and described Fructus Mangifera Indicae fourth so that Fructus Mangifera Indicae fourth is submerged,
Salting period 18h, is added thereto to 0.2 part of lemon fluid every 6h, is filtrated to get and pickles Fructus Mangifera Indicae fourth, will
Fructus Mangifera Indicae is cut into Fructus Mangifera Indicae fourth so that pickling effect more preferably, taste is purer, and adds rum, permissible
More suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate Folium Citri Limoniae, pH value can be regulated,
Make to pickle effect more preferable；
Step 2: the Rhizoma Dioscoreae of above-mentioned weight portion is cut into the length of side square block Rhizoma Dioscoreae fourth less than 1cm, throws
Enter in pot, in pot, add the whole milk of above-mentioned weight portion, dark chocolate beans and Nori end, in 60 DEG C
Under simmer 35min, be cooled to room temperature, then to simmer in the Rhizoma Dioscoreae obtained add lactic acid bacteria mycopowder fermentation,
Fermentation time 18h, fermentation temperature 40 DEG C, obtain lactic acid bacteria Rhizoma dioscoreae paste, then be added thereto to frozen-dried protective
Agent, in-30 DEG C of pre-freeze 7h after mixing, more freeze-dried 17h, obtain lyophilizing yeast Rhizoma dioscoreae paste, its
Described in lactic acid bacteria mycopowder weight less than described Rhizoma Dioscoreae weight 5%；
Wherein, described freeze drying protectant is defatted milk, and its weight is the 1.3 of described lactic acid bacteria Rhizoma dioscoreae paste weight
Times；Add lactic acid bacteria mycopowder, the carbohydrate in fruit jam is decomposed further, obtains being prone to disappear
Change the lactic acid absorbed, promotion protein, monosaccharide and the absorption of the nutrient substance such as calcium, magnesium, and lactic acid bacteria
There is immunoregulation effect, can reach to strengthen body immunity and the effect of resistance, and use freezing
Dry technology, it is possible to preserve the nutritional labeling of food to greatest extent, and can effectively suppress microorganism
Growth.
Step 3: described freeze-dried lactic acid bacteria Rhizoma dioscoreae paste and described Fructus Mangifera Indicae fourth of pickling are broken into juice, is concentrated to give
To preliminary fruit jam, at 100 DEG C, preliminary fruit jam described in infusion is to when there is bubble, adds Rhizoma Zingiberis Recens sugar juice,
Control temperature to continue infusion 40min at 80 DEG C, be stirred continuously, whipping process adds above-mentioned weight
The mixotrophism breast of part continues infusion, until water content is 35%, obtains mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight
1: 18 by edible citric acid and water mixed dissolution, and is added thereto to sodium glutamate, the most described glutamic acid
Sodium is 1: 35 with the weight ratio of described edible citric acid, edible citric acid is made into lemon fluid, contributes to it
Preferably regulate pH value so that pickle effect more preferable.
In the preparation method of described mango chutney, the making step at described Nori end is as follows:
First Nori is soaked in the NaOH solution that mass concentration is 2% 5 days, is then soaked in quality dense
Degree is the NaHCO of 7%3Solution 1.5 days, to remove the fishy smell of Nori, finally uses pure water rinse 3 times,
Until the PH of the water on Nori surface reaches 7.0, will rinsing after Nori be dried, grind obtain Nori end,
The Nori end delicious flavour that this kind of method obtains, and there is no fishy smell, it is well suited as dispensing, for Fructus Mangifera Indicae
Beans provides the trace element that multiple human body needs.
In the preparation method of described mango chutney, the making step of described Rhizoma Zingiberis Recens sugar juice is: by weight 1: 5
Sucrose is mixed with water and dissolves, at 140 DEG C, heat 25min, add Sucus Zingberis afterwards and continue heating 1.5h,
White vinegar is added after stopping heating；Wherein, Sucus Zingberis is 1: 20 with the weight ratio of water, white vinegar and the weight ratio of water
Being 1: 100, Rhizoma Zingiberis Recens and white vinegar contribute to appetite stimulator, help digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: described mango chutney is sealed, nitrogen gas packing, and control residual oxygen rate less than 8%, so may be used
Effectively to prevent mango chutney from going bad, improving quality, and residual oxygen rate is too high, more than 8%, anticorrosion becomes effect not
Good.
Step 5: the mango chutney of good seal is heated to 63 DEG C, keeps 30min, is cooled to room temperature,
Carry out pasteurization, it is also possible to effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the golden bright little meat of awns core is many,
Fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Embodiment 3
The present invention provides a kind of mango chutney, and it is made up of the material of following weight portion meter: 10 portions of Fructus Mangifera Indicae, 7
Portion rum, 3 parts of Fructus Mori Mel, 0.6 part of lemon fluid, 3 portions of Rhizoma Dioscoreaes, 2.5 parts of whole milks, 1.0 parts
Dark chocolate beans, 0.3 part of Nori end, 2 parts of Rhizoma Zingiberis Recens sugar juices and 4 parts of mixotrophism breasts；Wherein, self-control
Mixotrophism breast, containing the indispensable trace element of human body such as zinc, manganese, chromium and vitamin C,
Vitamin E, helps lend some impetus to the person healthy, well improves the health value of mango chutney, Rhizoma Dioscoreae
In digest and assimilate containing the material such as amylase, polyphenol oxidase, beneficially taste, have the most medicinal
It is worth；
Wherein, described Fructus Mori Mel is made up of following weight portion meter material: 3 parts of mulberry juices and 6 parts mix
Close Mel, mulberry juice taste sweet and sour taste, and the most substantial amounts of vitamin C, immunity can be improved；
Described blending honey is made up of the material of following weight portion meter: 4 parts of Flos Rosae Rugosae nectar, 2 parts of chrysanthemum honeys,
2 parts of Mel Jujubaes and 3 parts of honeysuckle honeys, use blending honey rather than single Mel, is to combine
Close the nutritional labeling utilizing different Mel, improve the nutritive value of mango chutney further.
Described mixotrophism breast is made up of the material of following weight portion meter: 0.8 portion of walnut powder, 2 portions of Flos Rosae Rugosaes
Powder, 0.6 part of MEIGUI CHUNLU, 0.3 portion of maltose and 0.5 part of pine nut breast, walnut powder contains abundant egg
The nutrient such as white matter, carbohydrate, possibly together with trace units such as calcium, ferrum, phosphorus necessary to multiple human body
Element and mineral, have a biggest benefit to human body, and Flos Rosae Rugosae powder and MEIGUI CHUNLU can blood circulation promoting,
Also being beneficial to health, the Flos Rosae Rugosae raw material of Flos Rosae Rugosae powder and MEIGUI CHUNLU uses the food that is produced from Yunnan herein
Use Flos Rosae Rugosae.
In described mango chutney, the making step of described Fructus Mori Mel is: 3 parts of mulberry juices and 6 parts are mixed
Conjunction Mel mixes, and heats at 45 DEG C, and bubble to be had produces, and stops heating, naturally cools to room temperature,
Temperature is too high, it will destroy the nutritional labeling in mulberry juice, and temperature is too low, mulberry juice and the taste of Mel
Road can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: by above-mentioned weight portion by Semen Juglandis
Powder is mixed homogeneously with Flos Rosae Rugosae powder, adds the MEIGUI CHUNLU of above-mentioned weight portion, and infusion 40min at 55 DEG C,
The maltose and the pine nut breast that add above-mentioned weight portion continue infusion 30min, are cooled to room temperature.
The preparation method of a kind of mango chutney, in turn includes the following steps:
Step one: removed the peel by the Fructus Mangifera Indicae of above-mentioned weight portion, is cut into the length of side square block Fructus Mangifera Indicae less than 1cm
Fourth, mixes the rum of above-mentioned weight portion, Mel and described Fructus Mangifera Indicae fourth so that Fructus Mangifera Indicae fourth is submerged,
Salting period 18h, is added thereto to 0.2 part of lemon fluid every 6h, is filtrated to get and pickles Fructus Mangifera Indicae fourth, will
Fructus Mangifera Indicae is cut into Fructus Mangifera Indicae fourth so that pickling effect more preferably, taste is purer, and adds rum, permissible
More suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate Folium Citri Limoniae, pH value can be regulated,
Make to pickle effect more preferable；
Step 2: the Rhizoma Dioscoreae of above-mentioned weight portion is cut into the length of side square block Rhizoma Dioscoreae fourth less than 1cm, throws
Enter in pot, in pot, add the whole milk of above-mentioned weight portion, dark chocolate beans and Nori end, in 70 DEG C
Under simmer 40min, be cooled to room temperature, then to simmer in the Rhizoma Dioscoreae obtained add lactic acid bacteria mycopowder fermentation,
Fermentation time 24h, fermentation temperature 45 DEG C, obtain lactic acid bacteria Rhizoma dioscoreae paste, then be added thereto to frozen-dried protective
Agent, in-20 DEG C of pre-freeze 8h after mixing, more freeze-dried 18h, obtain lyophilizing yeast Rhizoma dioscoreae paste, its
Described in lactic acid bacteria mycopowder weight less than described Rhizoma Dioscoreae weight 5%；
Wherein, described freeze drying protectant is defatted milk, and its weight is described lactic acid bacteria Rhizoma dioscoreae paste weight
1-1.5 again；Add lactic acid bacteria mycopowder, the carbohydrate in fruit jam is decomposed further, obtain easily
In the lactic acid digested and assimilated, promote protein, monosaccharide and the absorption of the nutrient substance such as calcium, magnesium, and newborn
Acid bacterium has immunoregulation effect, can reach to strengthen body immunity and the effect of resistance, and use
Freeze Drying Technique, it is possible to preserve the nutritional labeling of food to greatest extent, and can effectively suppress micro-
Biological growth.
Step 3: described freeze-dried lactic acid bacteria Rhizoma dioscoreae paste and described Fructus Mangifera Indicae fourth of pickling are broken into juice, is concentrated to give
To preliminary fruit jam, at 108 DEG C, preliminary fruit jam described in infusion is to when there is bubble, adds Rhizoma Zingiberis Recens sugar juice,
Control temperature to continue infusion 45min at 85 DEG C, be stirred continuously, whipping process adds above-mentioned weight
The mixotrophism breast of part continues infusion, until water content is 40%, obtains mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight
1: 20 by edible citric acid and water mixed dissolution, and is added thereto to sodium glutamate, the most described glutamic acid
Sodium is 1: 35 with the weight ratio of described edible citric acid, edible citric acid is made into lemon fluid, contributes to it
Preferably regulate pH value so that pickle effect more preferable.
In the preparation method of described mango chutney, the making step at described Nori end is as follows:
First Nori is soaked in the NaOH solution that mass concentration is 1-3% 6 days, is then soaked in quality
Concentration is the NaHCO of 5-8%3Solution 2 days, to remove the fishy smell of Nori, finally with pure water rinse 4
Secondary, until the PH of the water on Nori surface reaches 7.1, the Nori after rinsing is dried, grinds and obtain Nori
End, the Nori end delicious flavour that this kind of method obtains, and there is no fishy smell, it is well suited as dispensing, for
Mango chutney provides the trace element that multiple human body needs.
In the preparation method of described mango chutney, the making step of described Rhizoma Zingiberis Recens sugar juice is: by weight 1: 5
Sucrose is mixed with water and dissolves, at 150 DEG C, heat 30min, add Sucus Zingberis afterwards and continue heating 2h,
White vinegar is added after stopping heating；Wherein, Sucus Zingberis is 1: 20 with the weight ratio of water, white vinegar and the weight ratio of water
Being 1: 100, Rhizoma Zingiberis Recens and white vinegar contribute to appetite stimulator, help digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: described mango chutney is sealed, nitrogen gas packing, and control residual oxygen rate less than 8%, so may be used
Effectively to prevent mango chutney from going bad, improving quality, and residual oxygen rate is too high, more than 8%, anticorrosion becomes effect not
Good.
Step 5: the mango chutney of good seal is heated to 65 DEG C, keeps 30min, is cooled to room temperature,
Carry out pasteurization, it is also possible to effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the golden bright little meat of awns core is many,
Fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Although embodiment of the present invention are disclosed as above, but it is not restricted to description and embodiment party
Listed utilization in formula, it can be applied to various applicable the field of the invention completely, for being familiar with ability
For the personnel in territory, be easily achieved other amendment, therefore without departing substantially from claim and etc. homotype
Enclosing under limited general concept, the present invention is not limited to specific details and shown here as the reality with description
Execute example.
Claims (9)
1. a mango chutney, it is characterised in that be made up of the material of following weight portion meter: 8-10 part Fructus Mangifera Indicae,
5-7 part rum, 2-3 part Fructus Mori Mel, 0.6 part of lemon fluid, 2-3 part Rhizoma Dioscoreae, the full-cream cattle of 1.5-2.5 part
Milk, 0.8-1.0 part dark chocolate beans, 0.2-0.3 part Nori end, 1-2 part Rhizoma Zingiberis Recens sugar juice and the mixing of 2-4 part
Nutritional breast；
Wherein, described Fructus Mori Mel is made up of following weight portion meter material: 2-3 part mulberry juice and 4-6 part
Blending honey；
Described blending honey is made up of the material of following weight portion meter: 2-4 part Flos Rosae Rugosae nectar, 1-2 part Flos Chrysanthemi
Honey, 1-2 part Mel Jujubae and 1-3 part honeysuckle honey；
Described mixotrophism breast is made up of the material of following weight portion meter: 0.5-0.8 part walnut powder, 1-2 part rose
Rare powder, 0.4-0.6 part MEIGUI CHUNLU, 0.2-0.3 part maltose and 0.3-0.5 part pine nut breast.
2. mango chutney as claimed in claim 1, it is characterised in that the making step of described Fructus Mori Mel
For: being mixed with 4-6 part blending honey by 2-3 part mulberry juice, heat at 35-45 DEG C, bubble to be had produces
Raw, stop heating, naturally cool to room temperature.
3. mango chutney as claimed in claim 2, it is characterised in that the making step of described mixotrophism breast
Suddenly being: mixed homogeneously with Flos Rosae Rugosae powder by walnut powder by described weight portion, the Flos Rosae Rugosae adding described weight portion is pure
Dew, and infusion 30-40min at 40-55 DEG C, the maltose and the pine nut breast that add described weight portion continue
Infusion 25-30min, is cooled to room temperature.
4. the manufacture method of the mango chutney as described in any one of claim 1-3, it is characterised in that
Comprise the following steps successively:
Step one: removed the peel by the Fructus Mangifera Indicae of described weight portion, is cut into the length of side square block Fructus Mangifera Indicae less than 1cm
Fourth, mixes the rum of described weight portion, Mel and described Fructus Mangifera Indicae fourth so that Fructus Mangifera Indicae fourth is submerged,
Salting period 18h, is added thereto to 0.2 part of lemon fluid every 6h, is filtrated to get and pickles Fructus Mangifera Indicae fourth；
Step 2: the Rhizoma Dioscoreae of described weight portion is cut into the length of side square block Rhizoma Dioscoreae fourth less than 1cm, throws
Enter in pot, in pot, add the whole milk of described weight portion, dark chocolate beans and Nori end, in
Simmer 30-40min at 55-70 DEG C, be cooled to room temperature, then to simmering interpolation lactic acid bacteria in the Rhizoma Dioscoreae obtained
Mycopowder ferments, fermentation time 12-24h, and fermentation temperature 35-45 DEG C obtains lactic acid bacteria Rhizoma dioscoreae paste, then to it
Middle addition freeze drying protectant, in-35--20 DEG C of pre-freeze 6-8h after mixing, more freeze-dried 16-18h,
To lyophilizing yeast Rhizoma dioscoreae paste, the weight of wherein said lactic acid bacteria mycopowder is less than described Rhizoma Dioscoreae weight
5%:
Wherein, described freeze drying protectant is defatted milk, and its weight is described lactic acid bacteria Rhizoma dioscoreae paste weight
1-1.5 again；
Step 3: described freeze-dried lactic acid bacteria Rhizoma dioscoreae paste and described Fructus Mangifera Indicae fourth of pickling are broken into juice, is concentrated to give
To preliminary fruit jam, at 95-108 DEG C, preliminary fruit jam described in infusion is to when there is bubble, adds Rhizoma Zingiberis Recens sugar juice,
Control temperature to continue infusion 35-45min at 75-85 DEG C, be stirred continuously, whipping process adds institute
The mixotrophism breast stating weight portion continues infusion, until water content is 30-40%, obtains mango chutney.
5. the preparation method of mango chutney as claimed in claim 4, it is characterised in that wherein said Fructus Citri Limoniae
The preparation process of liquid is: by weight 1: 15-1: 20 by edible citric acid and water mixed dissolution, and wherein
Adding sodium glutamate, described sodium glutamate is 1: 35 with the weight ratio of described edible citric acid.
6. the preparation method of mango chutney as claimed in claim 5, it is characterised in that described Nori end
Making step is as follows:
First Nori is soaked in the NaOH solution that mass concentration is 1-3% 4-6 days, is then soaked in matter
Amount concentration is the NaHCO of 5-8%3Solution 1-2 days, to remove the fishy smell of Nori, finally floats with pure water
Wash 3-4 time, until the PH of the water on Nori surface reaches 6.9-7.1, the Nori after rinsing is dried, grinds
Obtain Nori end.
7. the preparation method of mango chutney as claimed in claim 6, it is characterised in that described Rhizoma Zingiberis Recens sugar juice
Making step be: by weight 1: 5 sucrose mixed with water and dissolves, heating at 130-150 DEG C
20-30min, adds Sucus Zingberis afterwards and continues heating 1-2h, add white vinegar after stopping heating；Wherein, Sucus Zingberis
Being 1: 20 with the weight ratio of water, white vinegar is 1: 100 with the weight ratio of water.
8. the preparation method of mango chutney as claimed in claim 7, it is characterised in that also include following step
Rapid:
Step 4: by the sealing of described mango chutney, nitrogen gas packing, and control residual oxygen rate less than 8%；
Step 5: the mango chutney of good seal is heated to 62-65 DEG C, keeps 30min, is cooled to room temperature.
9. the preparation method of mango chutney as claimed in claim 8, it is characterised in that described Different Cultivars of Mangifera indica
For Jin Huangmang.
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| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN106912859A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger jam and black tiger jam prepared by this method |
| CN107440023A (en) * | 2017-08-17 | 2017-12-08 | 百色学院 | A kind of mango jam and preparation method thereof |
| CN107927683A (en) * | 2017-12-06 | 2018-04-20 | 安徽省香胡农业发展有限公司 | Fragrant light sesame paste of a kind of ester and preparation method thereof |
| CN109329820A (en) * | 2018-09-25 | 2019-02-15 | 句容市丁庄葡萄研究所 | A kind of production method of Grape Skin jam |
| CN109699715A (en) * | 2018-12-26 | 2019-05-03 | 广州御轩福食品技术有限公司 | A kind of cherry rose mulberry stuffings and preparation method thereof |
| CN115191525A (en) * | 2022-07-08 | 2022-10-18 | 东莞市宝来食品有限公司 | Preparation method of concentrated poplar branch nectar fruit solution |
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| CN104543641A (en) * | 2013-10-16 | 2015-04-29 | 众地食品有限公司 | Processing technique of high-quality mango jam |
| CN104187909A (en) * | 2014-05-19 | 2014-12-10 | 安徽阜南常晖食品有限公司 | Mango sago cream |
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Effective date of registration: 20190703 Address after: 201405 No. 666 Jindou Road, Jinhui Town, Fengxian District, Shanghai Patentee after: Shanghai Hiroad Food Industry Co., Ltd. Address before: Room 25, Unit 1, Building 1, East 278 Xingning Avenue, Zhongzhen, Ningming County, Guangxi Zhuang Autonomous Region Patentee before: Huang Rusheng |