CN104872469A - Spleen-tonifying apple jam and preparation method thereof - Google Patents
Spleen-tonifying apple jam and preparation method thereof Download PDFInfo
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- CN104872469A CN104872469A CN201510222068.9A CN201510222068A CN104872469A CN 104872469 A CN104872469 A CN 104872469A CN 201510222068 A CN201510222068 A CN 201510222068A CN 104872469 A CN104872469 A CN 104872469A
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Abstract
The invention discloses spleen-tonifying apple jam which is prepared from the following raw materials in parts by weight: 700-800 parts of apples, 200-230 parts of white granulated sugar, 9-12 parts of perilla oil meal, 3-4 parts of citric acid, 1-2 parts of carrageenan, 1-2 parts of xanthan gum, 50-60 parts of Chinese chestnut, 20-30 parts of polished round-grained rice, 90-100 parts of potatoes, 20-30 parts of cucumbers, 70-80 parts of pumpkin, 10-15 parts of quail eggs as well as proper amounts of acetic bacteria and water. The spleen-tonifying apple jam disclosed by the invention is soft in taste, good in quality, palatable in sweetness and sourness and free from foreign smell, and the apple jam not only reserves the fragrance of the perilla oil meal, but also has a certain spleen tonifying effect. The added Chinese chestnut has the functions of tonifying spleen and stomach, benefiting qi, invigorating kidneys, stopping blooding, relieving swelling and strengthening heart. The polished round-grained rice has the functions of nourishing yin and generating body fluid, relieving restlessness and quenching thirst, and tonifying spleen and stomach. The potato has the effects of invigorating spleen and stomach, benefiting qi and regulating middle energizer and the like.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly a kind of invigorating the spleen apple jam and preparation method thereof.
Background technology
jam take fresh fruit as major ingredient, through peeling, except core, protects the high-tech technical recipe deep processings such as look, sterilizing, guarantor's taste and form, and makes jam keep fresh fruit distinctive natural flavour mountaineous.And through various collocation, adjustment, make it have fragrant and sweet pleasant, sweet and sour palatability, nutritious, jam also has long shelf-life simultaneously, the easily feature such as preservation.Weak, the red Soviet Union of purple perilla another name, being Labiatae annual herb plant, originating in China, be distributed in multiple provinces of China, is resource very widely.Purple perilla oil meal is the byproduct after purple perilla liquefaction, there is good color and luster and fragranced, protein content is high, containing the protein of 40 % that have an appointment in the dregs of rice after purple perilla carries oil, this protein is that a seed amino acid forms more comprehensive albumen, in purple perilla oil meal, essential amino acids content is abundant and comprehensive, and containing flavor substances such as perillaldehydes, has special pleasant fragrance.
Invigorating the spleen apple jam of the present invention, adopts high temperature to steam apple, ensure that its color is constant, the fine and smooth uniformity of apple jam, glossy.The acetic acid bacteria fermentation technique added, effectively can improve the taste of jam, mouthfeel is soft, sour and sweet palatability, has the fragrance of purple perilla oil meal concurrently.Effect of the Chinese chestnut of adding, polished rice, potato, soya bean, the invigorating the spleen of pumpkin imparting apple jam.
Summary of the invention
The present invention compensate for the deficiencies in the prior art, provides a kind of invigorating the spleen apple jam and preparation method thereof.
Technical scheme of the present invention is as follows:
Apple jam is made up of the raw material of following weight portion: apple 700-800, white granulated sugar 200-230, purple perilla oil meal 9-12, citric acid 3-4, carragheen 1-2, xanthans 1-2, Chinese chestnut 50-60, polished rice 20-30, potato 90-100, soya bean 20-30, pumpkin 70-80, quail egg 10-15, acetic acid bacteria, water are appropriate;
The concrete steps of the preparation of apple jam are as follows:
(1) apple is cleaned peel, the steam put into more than 100 DEG C cooks together with potato, pumpkin, Chinese chestnut after stoning, obtains pulp;
(2) by the apple skin of step 1 gained, apple core, with purple perilla oil meal suitable quantity of water grind pulping, put into acetic acid bacteria and stir, fermentation 2-3 days, put into centrifuge and carry out centrifugal treating, get its supernatant, obtain fermentation extract;
(3) grind pulping after polished rice, soya bean being mixed with suitable quantity of water, heating is boiled, and must mix slurry;
(4) pulp of step 1 is pulled an oar, then put into concentration pan after mixing with the fermentation extract of step 2, the mixing slurry of step 3, white granulated sugar and carry out Steam Heating and concentrate 20-30 minute, just material must be concentrated;
(5) citric acid, carragheen, xanthans and other residual components are put into the concentrated just material of step 4, mix, continue concentrated 5-7 minute, carry out tinning after sterilizing.
Beneficial effect of the present invention:
Invigorating the spleen apple jam of the present invention, mouthfeel is soft, and quality is good, sour and sweet palatability, free from extraneous odour, not only has the fragrance of purple perilla oil meal, also has certain function of invigorating spleen.The Chinese chestnut of adding has the function of strengthening the spleen and stomach, beneficial gas, kidney tonifying, hemostasis, detumescence, cardiac stimulant.Polished rice has nourishing Yin and promoting production of body fluid, relieving restlessness is quenched the thirst, effect of strong board stomach.Potato has strengthening the spleen and stomach, the medium effect of beneficial controlled atmosphere.
Specific embodiments
Below in conjunction with following detailed description of the invention, the present invention is described in further detail:
The raw material taking following weight portion (kg) is made: apple 750, white granulated sugar 220, purple perilla oil meal 11, citric acid 3, carragheen 1, xanthans 1, Chinese chestnut 55, polished rice 25, potato 95, soya bean 25, pumpkin 75, quail egg 13, acetic acid bacteria, water are appropriate;
The concrete steps of the preparation method of apple jam are as follows:
(1) apple is cleaned peel, the steam put into more than 100 DEG C cooks together with potato, pumpkin, Chinese chestnut after stoning, obtains pulp;
(2) by the apple skin of step 1 gained, apple core, with purple perilla oil meal suitable quantity of water grind pulping, put into acetic acid bacteria and stir, ferment 3 days, put into centrifuge and carry out centrifugal treating, get its supernatant, obtain fermentation extract;
(3) grind pulping after polished rice, soya bean being mixed with suitable quantity of water, heating is boiled, and must mix slurry;
(4) pulp of step 1 is pulled an oar, then put into concentration pan after mixing with the fermentation extract of step 2, the mixing slurry of step 3, white granulated sugar and carry out Steam Heating concentrated 27 minutes, must concentrate and just expect;
(5) citric acid, carragheen, xanthans and other residual components are put into the concentrated just material of step 4, mix, continue concentrated 6 minutes, carry out tinning after sterilizing.
Claims (2)
1. an invigorating the spleen apple jam, it is characterized in that, be made up of the raw material of following weight portion: apple 700-800, white granulated sugar 200-230, purple perilla oil meal 9-12, citric acid 3-4, carragheen 1-2, xanthans 1-2, Chinese chestnut 50-60, polished rice 20-30, potato 90-100, soya bean 20-30, pumpkin 70-80, quail egg 10-15, acetic acid bacteria, water are appropriate.
2. invigorating the spleen apple jam according to claims 1, is characterized in that, the concrete steps of preparation method are as follows:
(1) apple is cleaned peel, the steam put into more than 100 DEG C cooks together with potato, pumpkin, Chinese chestnut after stoning, obtains pulp;
(2) by the apple skin of step 1 gained, apple core, with purple perilla oil meal suitable quantity of water grind pulping, put into acetic acid bacteria and stir, fermentation 2-3 days, put into centrifuge and carry out centrifugal treating, get its supernatant, obtain fermentation extract;
(3) grind pulping after polished rice, soya bean being mixed with suitable quantity of water, heating is boiled, and must mix slurry;
(4) pulp of step 1 is pulled an oar, then put into concentration pan after mixing with the fermentation extract of step 2, the mixing slurry of step 3, white granulated sugar and carry out Steam Heating and concentrate 20-30 minute, just material must be concentrated;
(5) citric acid, carragheen, xanthans and other residual components are put into the concentrated just material of step 4, mix, continue concentrated 5-7 minute, carry out tinning after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510222068.9A CN104872469A (en) | 2015-05-05 | 2015-05-05 | Spleen-tonifying apple jam and preparation method thereof |
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| CN201510222068.9A CN104872469A (en) | 2015-05-05 | 2015-05-05 | Spleen-tonifying apple jam and preparation method thereof |
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| CN104872469A true CN104872469A (en) | 2015-09-02 |
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| CN201510222068.9A Pending CN104872469A (en) | 2015-05-05 | 2015-05-05 | Spleen-tonifying apple jam and preparation method thereof |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026426A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Caramel-flavor jam and preparation method thereof |
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- 2015-05-05 CN CN201510222068.9A patent/CN104872469A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026426A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Caramel-flavor jam and preparation method thereof |
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Application publication date: 20150902 |
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| RJ01 | Rejection of invention patent application after publication |