CN104905094A - Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof - Google Patents
Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof Download PDFInfo
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- CN104905094A CN104905094A CN201510252324.9A CN201510252324A CN104905094A CN 104905094 A CN104905094 A CN 104905094A CN 201510252324 A CN201510252324 A CN 201510252324A CN 104905094 A CN104905094 A CN 104905094A
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- jam
- pears
- starch
- pear
- powder
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 title claims abstract description 20
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000220324 Pyrus Species 0.000 claims abstract description 50
- 235000021017 pears Nutrition 0.000 claims abstract description 35
- 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
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 10
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 10
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 10
- 235000021014 blueberries Nutrition 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000286838 Eclipta prostrata Species 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 240000008375 Hymenaea courbaril Species 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000008030 elimination Effects 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
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000001932 seasonal effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 240000001987 Pyrus communis Species 0.000 abstract 4
- 229940038481 bee pollen Drugs 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 239000008187 granular material Substances 0.000 abstract 2
- 241001495449 Robinia pseudoacacia Species 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000004243 sweat Anatomy 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 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses nourishing and Qi regulating pearl powder whole pear jam which is made from the following raw materials in parts by weight: pears 150-170 parts, pear flowers 4-5, pear leaves 2-2.3, starch 8-9, bee pollen 7-8, syrup 40-50, black locust 10-13, pearl powder 6-7.5, blueberries 15-16, embryo nelumbinis 6-7, rose and tomato juice 16-17, sunflower seed kernels 4-5, cassia twig 2-2.3, bay leaves 1.8-2.2, eclipta alba 2-2.2 and an appropriate amount of carrageenan, konjaku powder, salt and vinegar. The addition of the starch can improve the freeze-thaw stability of the jam with fruit granules, and improve the transparency, texture and tissue state of the whole pear fruit jam; the quality of the jam can not be changed by the influence of external conditions in the processing, storage and transportation along with seasonal changes with the addition of the starch; and amino acids, vitamins and other main nutritional ingredients of the jam with fruit granules are improved in different degrees with the addition of the bee pollen after the fermentation process, the total amount of the amino acids increases to 25%, and a large amount of organic acids produced in the fermentation process can play a certain antibacterial effect, so that the jam can be stored at room temperature without adding any chemical preservatives. The jam is worth promoting.
Description
Technical field
The present invention relates to the full pears sauce of a kind of health care, particularly relate to one and nourish full pears sauce of pearl and preparation method thereof of regulating the flow of vital energy.
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 one and nourish full pears sauce of pearl and preparation method thereof of regulating the flow of vital energy.
The present invention is achieved by the following technical solutions:
One nourishes the full pears sauce of pearl of regulating the flow of vital energy, and is 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, locust tree honey 10-13, pearl powder 6-7.5, blueberry 15-16, embryo nelumbinis 6-7, rose tomato juice 16-17, polly seed nucleole 4-5, cassia twig 2-2.3, spiceleaf 1.8-2.2, Eclipta prostrata 2-2.2, carragheen, konjaku flour, salt, vinegar are appropriate;
Described a kind of nourishing is regulated the flow of vital energy the preparation method of the full pears sauce of pearl, it 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, by pears skin and pears leaf, cassia twig
,spiceleaf, Eclipta prostrata mixing are with concentrated after the flooding of 4-5 times amount, and filter obtains soup juice, then by spray-dried for soup juice, obtains powder;
(2) blueberry is cleaned and is drained, and admixes pearl powder and step (1) gained powder, wraps and hangs on shady and cool dry place, after 4-5 days, collect with bundle, stand-by; Polly seed nucleole is placed in rose tomato juice and soaks 5-6 hour, then admixes embryo nelumbinis and jointly pour in mixer and stir into paste, filters to obtain slurries, obtains nutrition slurries;
(3) starch is converted nutrition slurries 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 the blueberry handled well into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(4) get Bee Pollen, locust tree honey is placed in high pressure steaming cooking vessel 10-15 minute and carries out sterilization treatment, 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;
(5) get pears meat, stripping and slicing, break into slurry with step (4) gained mixing of materials, then admix carragheen, konjaku flour mixing pour in pot be heated to boiling, then simmer in water system thick;
(6) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, 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 cassia twig can complement sun, promoting blood circulation, warming spleen and stomach, spiceleaf, Eclipta prostrata can stomach invigorating regulate the flow of vital energy, enriching yin and nourishing kidney, be added with the composition such as pearl powder, polly seed nucleole simultaneously, pleasant aroma, nourishment for vitality, promotes 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:
One nourishes the full pears sauce of pearl of regulating the flow of vital energy, and is made up of the raw material of following weight portion (jin):
Pear 170, pear flower 5, pears leaf 2.3, starch 9, Bee Pollen 8, syrup 50, locust tree honey 13, pearl powder 7.5, blueberry 16, embryo nelumbinis 6, rose tomato juice 17, polly seed nucleole 4, cassia twig 2.3, spiceleaf 2.2, Eclipta prostrata 2, carragheen, konjaku flour, salt, vinegar are appropriate;
Described a kind of nourishing is regulated the flow of vital energy the preparation method of the full pears sauce of pearl, it 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, by pears skin and pears leaf, cassia twig
,spiceleaf, Eclipta prostrata mixing are with concentrated after the flooding of 5 times amount, and filter obtains soup juice, then by spray-dried for soup juice, obtains powder;
(2) blueberry is cleaned and is drained, and admixes pearl powder and step (1) gained powder, wraps and hangs on shady and cool dry place, after 4 days, collect with bundle, stand-by; Polly seed nucleole is placed in rose tomato juice and soaks 6 hours, then admixes embryo nelumbinis and jointly pour in mixer and stir into paste, filters to obtain slurries, obtains nutrition slurries;
(3) starch is converted nutrition slurries 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 the blueberry handled well into, continue to boil about 12 minutes, stop heating, enter to coil stand-by;
(4) get Bee Pollen, locust tree honey is placed in high pressure steaming cooking vessel and carries 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, is placed in 40 DEG C of environment and cultivates 7 days, take out stand-by;
(5) get pears meat, stripping and slicing, break into slurry with step (4) gained mixing of materials, then admix carragheen, konjaku flour mixing pour in pot be heated to boiling, then simmer in water system thick;
(6) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, to obtain final product.
Claims (2)
1. nourishing is regulated the flow of vital energy the full pears sauce of pearl, it 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, locust tree honey 10-13, pearl powder 6-7.5, blueberry 15-16, embryo nelumbinis 6-7, rose tomato juice 16-17, polly seed nucleole 4-5, cassia twig 2-2.3, spiceleaf 1.8-2.2, Eclipta prostrata 2-2.2, carragheen, konjaku flour, salt, vinegar are appropriate.
2. a kind of nourishing according to claim 1 is regulated the flow of vital energy the preparation method of the full pears sauce of pearl, it 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, by pears skin and pears leaf, cassia twig
,spiceleaf, Eclipta prostrata mixing are with concentrated after the flooding of 4-5 times amount, and filter obtains soup juice, then by spray-dried for soup juice, obtains powder;
(2) blueberry is cleaned and is drained, and admixes pearl powder and step (1) gained powder, wraps and hangs on shady and cool dry place, after 4-5 days, collect with bundle, stand-by; Polly seed nucleole is placed in rose tomato juice and soaks 5-6 hour, then admixes embryo nelumbinis and jointly pour in mixer and stir into paste, filters to obtain slurries, obtains nutrition slurries;
(3) starch is converted nutrition slurries 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 the blueberry handled well into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(4) get Bee Pollen, locust tree honey is placed in high pressure steaming cooking vessel 10-15 minute and carries out sterilization treatment, 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;
(5) get pears meat, stripping and slicing, break into slurry with step (4) gained mixing of materials, then admix carragheen, konjaku flour mixing pour in pot be heated to boiling, then simmer in water system thick;
(6) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252324.9A CN104905094A (en) | 2015-05-19 | 2015-05-19 | Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252324.9A CN104905094A (en) | 2015-05-19 | 2015-05-19 | Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905094A true CN104905094A (en) | 2015-09-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252324.9A Withdrawn CN104905094A (en) | 2015-05-19 | 2015-05-19 | Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104905094A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987185A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Health-preserving flower and fruit sauce |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| 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 |
| CN103535575A (en) * | 2013-09-26 | 2014-01-29 | 张新军 | Novel formula and production technology of rose pollen tablet product |
-
2015
- 2015-05-19 CN CN201510252324.9A patent/CN104905094A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987185A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Health-preserving flower and fruit sauce |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| 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 |
| CN103535575A (en) * | 2013-09-26 | 2014-01-29 | 张新军 | Novel formula and production technology of rose pollen tablet product |
Non-Patent Citations (1)
| Title |
|---|
| 第4期: "不同淀粉对果粒果酱品质的影响", 《中国新技术新产品》 * |
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Application publication date: 20150916 |
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