CN104872475A - Fresh and scent apple jam and preparation method thereof - Google Patents

Abstract

The invention discloses fresh and scent apple jam which is prepared from the following raw materials in parts by weight: 900-1000 parts of apples, 240-270 parts of white granulated sugar, 10-13 parts of perilla oil meal, 3-4 parts of citric acid, 1-2 parts of carrageenan, 1-2 parts of xanthan gum, 30-40 parts of pelvetia silquosa, 50-60 parts of apple vinegar, 20-30 parts of peas, 130-140 parts of bamboo seeds, 40-50 parts of calocybe gambosa, 90-100 parts of aralia elata seem as well as proper amounts of acetic bacteria and water. The fresh and scent 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 special taste of being fresh and scent. By adding the bamboo seeds, the apple jam is rich in nutrition, and the apple jam is capable of clearing intestines and stomach, invigorating stomach and moistening lung as well; and the apple jam is fragrant, capable of promoting appetite, and the apple jam has a good dietary curative effect.

Description

A kind of delicate fragrance type apple jam and preparation method thereof

Technical field

The present invention relates to a kind of food and technology field thereof, particularly a kind of delicate fragrance type 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.

Delicate fragrance type 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.The taste of apple jam delicate fragrance given by the bamboo rice added.

Summary of the invention

The present invention compensate for the deficiencies in the prior art, provides a kind of delicate fragrance type 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 900-1000, white granulated sugar 240-270, purple perilla oil meal 10-13, citric acid 3-4, carragheen 1-2, xanthans 1-2, pelvetia silquosa 30-40, apple vinegar 50-60, pea 20-30, bamboo rice 130-140, dried mushroom 40-50, thorn tender bud 90-100, 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 pelvetia silquosa, dried mushroom 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) thorn tender bud apple vinegar is ground to form juice, then cook after mixing with pea, bamboo rice, then put into mixer and stir into pasty state, paste must be mixed;

(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 paste 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:

Delicate fragrance type 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 special delicate fragrance taste.The bamboo rice added is not only nutritious, can also clear up stomach, stomach invigorating moistening lung, and fragrance is pleasant, whets the appetite, has good meals curative effect.

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 960, white granulated sugar 250, purple perilla oil meal 12, citric acid 3, carragheen 2, xanthans 1, pelvetia silquosa 36, apple vinegar 58, pea 25, bamboo rice 135, dried mushroom 47, thorn tender bud 97, 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 pelvetia silquosa, dried mushroom 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) thorn tender bud apple vinegar is ground to form juice, then cook after mixing with pea, bamboo rice, then put into mixer and stir into pasty state, paste must be mixed;

(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 paste of step 3, white granulated sugar and carry out Steam Heating concentrated 30 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. a delicate fragrance type apple jam, it is characterized in that, be made up of the raw material of following weight portion: apple 900-1000, white granulated sugar 240-270, purple perilla oil meal 10-13, citric acid 3-4, carragheen 1-2, xanthans 1-2, pelvetia silquosa 30-40, apple vinegar 50-60, pea 20-30, bamboo rice 130-140, dried mushroom 40-50, thorn tender bud 90-100, acetic acid bacteria, water are appropriate.

2. delicate fragrance type 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 pelvetia silquosa, dried mushroom 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) thorn tender bud apple vinegar is ground to form juice, then cook after mixing with pea, bamboo rice, then put into mixer and stir into pasty state, paste must be mixed;

(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 paste 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.