CN104905089A - Sour-sweet blood-activating pear berry jam and preparation method thereof - Google Patents
Sour-sweet blood-activating pear berry jam and preparation method thereof Download PDFInfo
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- CN104905089A CN104905089A CN201510252322.XA CN201510252322A CN104905089A CN 104905089 A CN104905089 A CN 104905089A CN 201510252322 A CN201510252322 A CN 201510252322A CN 104905089 A CN104905089 A CN 104905089A
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- pear
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- starch
- berry jam
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000021028 berry Nutrition 0.000 title abstract 11
- 240000001987 Pyrus communis Species 0.000 title 1
- 241000220324 Pyrus Species 0.000 claims abstract description 46
- 235000021017 pears Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 240000001313 Lycium barbarum Species 0.000 claims abstract description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 241000628997 Flos Species 0.000 claims abstract description 8
- 240000005781 Arachis hypogaea Species 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 241000195493 Cryptophyta Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 12
- 230000017531 blood circulation Effects 0.000 claims description 10
- 210000004080 Milk Anatomy 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 6
- 210000003491 Skin Anatomy 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000009569 green tea Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 241000233855 Orchidaceae Species 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 230000002335 preservative Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamins Natural products 0.000 abstract description 2
- 229940038481 Bee pollen Drugs 0.000 abstract 2
- 229940113118 Carrageenan Drugs 0.000 abstract 1
- 241000978092 Cynanchum rostellatum Species 0.000 abstract 1
- 240000007842 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001261506 Undaria pinnatifida Species 0.000 abstract 1
- 229940029983 VITAMINS Drugs 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 2
- 230000001932 seasonal Effects 0.000 description 2
- 241000668709 Dipterocarpus costatus Species 0.000 description 1
- 210000003734 Kidney Anatomy 0.000 description 1
- 210000000582 Semen Anatomy 0.000 description 1
- 210000004243 Sweat Anatomy 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting Effects 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses sour-sweet blood-activating pear berry jam. The pear berry jam is prepared from the following raw materials in parts by weight: 150-170 parts of pears, 4-5 parts of pear flowers, 2-2.3 parts of pear leaves, 8-9 parts of starch, 7-8 parts of bee pollen, 40-50 parts of syrup, 1-2 parts of lycium barbarum, 5-7 parts of pulverized peanuts, 15-17 parts of undaria pinnatifida, 3-4 parts of sweet soybean paste, 3-5 parts of Maojian, 6-9 parts of blue algae powder, 3-5 parts of black sesame paste, 8-9 parts of mung bean paste, 2.3-2.5 parts of metaplexis japonica, 1.5-2.4 parts of flos caryophylli, and appropriate quantity of carrageenan, konjaku flour, salt and vinegar. The berry jam contains the starch, so that the freeze-thaw stability of the jam can be improved, the transparency, the taste and the texture of the pear jam can be improved; because the berry jam contains starch, when the berry jam is processed, stored and transported with season changes, the quality of the berry jam cannot be changed by the influences of external conditions; the berry jam contains the bee pollen, so that after the berry jam is fermented, the nutritional ingredients, such as amino acid and vitamins, are increased in different degrees, wherein the total content of the amino acid is increased to 25%, and because a great amount of organic acid is generated during fermentation, a certain effect of bacteriostasis can be achieved; the produced berry jam can be stored under normal temperature without adding any chemical preservative, and the berry jam is worth to be popularized.
Description
Technical field
The present invention relates to the full pears sauce of a kind of health care, particularly relate to a kind of sour-sweet full the operatic circle grain sauce and preparation method thereof of invigorating blood circulation.
Background technology
The features such as jam has long shelf-life, easy preservation are all-ages food.Full pears sauce is with pear, pear flower, pears leaf for major ingredient, forms through unique formula and technique deep processing, makes full pears sauce keep pear distinctive natural flavour mountaineous.And through various collocation, adjustment, make it have fragrant and sweet pleasant, sweet and sour palatability, nutritious.
Research finds, in fruit grain jam, add a certain amount of starch can improve the freeze-thaw stability of jam, the transparency improving the full pears sauce of fruit, mouthfeel and structural state, add the jam of starch, jam processing, storage and when transporting along with seasonal variations, external condition all can not change the quality of jam on the impact of jam.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of sour-sweet full the operatic circle grain sauce and preparation method thereof of invigorating blood circulation.
The present invention is achieved by the following technical solutions:
A kind of sour-sweet full the operatic circle grain sauce of invigorating blood circulation, be made up of the raw material of following weight portion:
Pear 150-170, pear flower 4-5, pears leaf 2-2.3, starch 8-9, Bee Pollen 7-8, syrup 40-50, matrimony vine 1-2, the broken last 5-7 of peanut, undaria pinnitafida 15-17, sweet fermented flour sauce 3-4, high-quality green tea 3-5, blue algae powder 6-9, black sesame paste 3-5, green bean paste 8-9, Wan blue 2.3-2.5, flos caryophylli 1.5-2.4, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of described a kind of sour-sweet full the operatic circle grain sauce of invigorating blood circulation, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and concentrated pears skin is mixed the flooding by 4-5 times amount with pears leaf, Wan orchid, flos caryophylli after, filter obtains soup juice; Matrimony vine is cleaned, and with the green bean paste pulverized and high-quality green tea mixing and stirring, is more jointly placed on food steamer and fumigates 30-40 minute with soup juice, take out stand-by;
(2) starch is added black sesame paste furnishing starch milk, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour steamed matrimony vine into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(3) Bee Pollen, the broken last mixing and stirring of peanut is got, be placed in and carry out sterilization treatment in high pressure steaming cooking vessel 10-15 minute, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 2-4%, after fully mixing thoroughly, bottling sealing, is placed in 40 DEG C of-42 DEG C of environment and cultivates 7-8 days, take out stand-by;
(4) get pears meat, stripping and slicing, mix with undaria pinnitafida, sweet fermented flour sauce and break into slurry, then admix carragheen, konjaku flour, then mixing pour in pot be heated to boiling, then simmer in water system thick, seal canned, to obtain final product.
Advantage of the present invention is:
Full pears melissa sauce rich in taste of the present invention, also containing plurality kinds of health care composition, wherein Wan orchid can the promoting flow of qi and blood circulation, subdhing swelling and detoxicating, flos caryophylli can warming kidney and enhancing yang, be particularly suitable for eating in women, be added with the composition such as Semen sesami nigrum, fruits and vegetables, fragrance is unique simultaneously, can beautifying face and moistering lotion, promote body health.
Starch is added with in this fruit grain jam, the freeze-thaw stability of jam can be improved, improve the transparency of the full pears sauce of fruit, mouthfeel and structural state, with the addition of the jam of starch, jam processing, storage and when transporting along with seasonal variations, external condition all can not change the quality of jam on the impact of jam;
Bee Pollen is added with in this fruit grain jam, after zymotechnique process, its main nutrient composition such as amino acid, vitamin all has raising in various degree, wherein total amino acid content increase reaches 25%, and owing to creating a large amount of organic acids in sweat, certain bacteriostasis can be played, therefore product can be preserved and without the need to adding any chemical preservative, be worthy to be popularized at normal temperatures.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of sour-sweet full the operatic circle grain sauce of invigorating blood circulation, be made up of the raw material of following weight portion (jin):
Pear 170, pear flower 5, pears leaf 2.3, starch 8, Bee Pollen 8, syrup 50, matrimony vine 2, peanut broken last 5, undaria pinnitafida 17, sweet fermented flour sauce 3-4, high-quality green tea 3, blue algae powder 6, black sesame paste 3, green bean paste 9, Wan orchid 2.5, flos caryophylli 2.4, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of described a kind of sour-sweet full the operatic circle grain sauce of invigorating blood circulation, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and concentrated pears skin is mixed the flooding by 4 times amount with pears leaf, Wan orchid, flos caryophylli after, filter obtains soup juice; Matrimony vine is cleaned, and with the green bean paste pulverized and high-quality green tea mixing and stirring, to be more jointly placed on food steamer with stifling 40 minutes of soup juice, to take out stand-by;
(2) starch is added black sesame paste furnishing starch milk, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 20 minutes, after the complete gelatinization of starch, pour steamed matrimony vine into, continue to boil about 12 minutes, stop heating, enter to coil stand-by;
(3) get Bee Pollen, the broken last mixing and stirring of peanut, be placed in high pressure steaming cooking vessel and carry out sterilization treatment in 15 minutes, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 4%, after fully mixing thoroughly, bottling sealing, be placed in 42 DEG C of environment and cultivate 7 days, take out stand-by;
(4) get pears meat, stripping and slicing, mix with undaria pinnitafida, sweet fermented flour sauce and break into slurry, then admix carragheen, konjaku flour, then mixing pour in pot be heated to boiling, then simmer in water system thick, seal canned, to obtain final product.
Claims (2)
1. a sour-sweet full the operatic circle grain sauce of invigorating blood circulation, is characterized in that being made up of the raw material of following weight portion:
Pear 150-170, pear flower 4-5, pears leaf 2-2.3, starch 8-9, Bee Pollen 7-8, syrup 40-50, matrimony vine 1-2, the broken last 5-7 of peanut, undaria pinnitafida 15-17, sweet fermented flour sauce 3-4, high-quality green tea 3-5, blue algae powder 6-9, black sesame paste 3-5, green bean paste 8-9, Wan blue 2.3-2.5, flos caryophylli 1.5-2.4, carragheen, konjaku flour, salt, vinegar are appropriate.
2. the preparation method of a kind of sour-sweet full the operatic circle grain sauce of invigorating blood circulation according to claim 1, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and concentrated pears skin is mixed the flooding by 4-5 times amount with pears leaf, Wan orchid, flos caryophylli after, filter obtains soup juice; Matrimony vine is cleaned, and with the green bean paste pulverized and high-quality green tea mixing and stirring, is more jointly placed on food steamer and fumigates 30-40 minute with soup juice, take out stand-by;
(2) starch is added black sesame paste furnishing starch milk, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour steamed matrimony vine into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(3) Bee Pollen, the broken last mixing and stirring of peanut is got, be placed in and carry out sterilization treatment in high pressure steaming cooking vessel 10-15 minute, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 2-4%, after fully mixing thoroughly, bottling sealing, is placed in 40 DEG C of-42 DEG C of environment and cultivates 7-8 days, take out stand-by;
(4) get pears meat, stripping and slicing, mix with undaria pinnitafida, sweet fermented flour sauce and break into slurry, then admix carragheen, konjaku flour, then mixing pour in pot be heated to boiling, then simmer in water system thick, seal canned, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252322.XA CN104905089A (en) | 2015-05-19 | 2015-05-19 | Sour-sweet blood-activating pear berry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252322.XA CN104905089A (en) | 2015-05-19 | 2015-05-19 | Sour-sweet blood-activating pear berry jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905089A true CN104905089A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252322.XA Withdrawn CN104905089A (en) | 2015-05-19 | 2015-05-19 | Sour-sweet blood-activating pear berry jam and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104905089A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107766A (en) * | 2016-06-22 | 2016-11-16 | 蚌埠市老顽童食品厂 | A kind of Aloe Fructus Chaenomelis fruit grain beans |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
-
2015
- 2015-05-19 CN CN201510252322.XA patent/CN104905089A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107766A (en) * | 2016-06-22 | 2016-11-16 | 蚌埠市老顽童食品厂 | A kind of Aloe Fructus Chaenomelis fruit grain beans |
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Application publication date: 20150916 |