CN104905096A - Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof - Google Patents
Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof Download PDFInfo
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- CN104905096A CN104905096A CN201510252326.8A CN201510252326A CN104905096A CN 104905096 A CN104905096 A CN 104905096A CN 201510252326 A CN201510252326 A CN 201510252326A CN 104905096 A CN104905096 A CN 104905096A
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 20
- 108010010803 Gelatin Proteins 0.000 title claims abstract description 19
- 229920000159 gelatin Polymers 0.000 title claims abstract description 19
- 239000008273 gelatin Substances 0.000 title claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 19
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 19
- 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
- 239000008107 starch Substances 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 16
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 16
- 241000217446 Calystegia sepium Species 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable 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
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims description 15
- 230000003796 beauty Effects 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- 230000029087 digestion Effects 0.000 claims description 3
- 239000000428 dust Substances 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
- 239000000463 material Substances 0.000 claims description 3
- 238000005096 rolling process Methods 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 effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 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
- 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
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 235000020374 simple syrup 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
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 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
- 239000004615 ingredient Substances 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
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a skin beautifying donkey-hide gelatin full pear jam which 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 sugar syrup, 10-13 parts of ziziphus jujuba flower honey, 16-17 parts of corn grains, 20-26 parts of wax gourds, 6-6.8 parts of malt juice, 2-2.3 parts of donkey-hide gelatin, 1.9-2.2 parts of calystegia sepium flowers, and an appropriate amount of carrageenan, konjac flour, salt and vinegar. The added starch in the fruit granule jam can improve the freeze-thaw stability of the jam and improve transparency, mouth feel, and texture state of the full pear jam. The quality of the jam added with starch will not be affected by external conditions during jam processing, storage and transportation with the change of seasons; the bee pollen are added into the fruit granule jam, and after the fermentation process, the amounts of the main nutrients including amino acids, vitamins and other nutrients have varying degrees of increases and the total amount of amino acids increases by 25%. Beside, due to the fact that a large amount of organic acids produced during the fermentation process can play a certain antimicrobial effect, the products can be stored at room temperature without needs to adding any chemical preservatives, and are worthy of promotion.
Description
Technical field
The present invention relates to the full pears sauce of a kind of health care, particularly relate to full pears sauce of a kind of beauty treatment donkey-hide gelatin and preparation method thereof.
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 full pears sauce of a kind of beauty treatment donkey-hide gelatin and preparation method thereof.
The present invention is achieved by the following technical solutions:
The full pears sauce of a kind of beauty treatment donkey-hide gelatin, 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, Mel Jujubae 10-13, iblet 16-17, wax gourd 20-26, brewer's wort 6-6.8, donkey-hide gelatin 2-2.3, japanese bearbind 1.9-2.2, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of the described full pears sauce of a kind of beauty treatment donkey-hide gelatin, 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, donkey-hide gelatin, japanese bearbind after, filter obtains soup juice;
(2) iblet dries abrasive dust, and wax gourd is diced, and wax gourd fourth is poured into digestion 3-4 hour in syrup, filters to obtain wax gourd fourth, after rolling on one deck iblet powder, then is placed in oil cauldron and fries 10-15 second, takes out and drains oil, stand-by;
(3) by starch with brewer's wort furnishing starch milk, fully mix well, the starch milk mixed up crossed 100 mesh sieve, elimination impurity, starch milk is mixed with step (1) gained soup juice and adds stirrer for mixing and stir, then pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour wax gourd fourth into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(4) get Bee Pollen to be placed in high pressure steaming cooking vessel 10-15 minute and to carry 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) pears meat is got, stripping and slicing, evenly mix upper Mel Jujubae together with pear flower, be jointly placed in oven for baking 5-8 minute, take out and break into slurries, admix carragheen, konjaku flour again and remain each material, mixing is poured in pot and is stirred, and is heated to boiling, then the system of simmering in water is thick, finally 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 japanese bearbind can beneficial gas beauty treatment, donkey-hide gelatin can enrich blood enriching yin, sleepingly to moisturize, negative and positive can being realized with mending, being particularly suitable for eating in women, promoting 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:
The full pears sauce of a kind of beauty treatment donkey-hide gelatin, 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 40, Mel Jujubae 13, iblet 16, wax gourd 26, brewer's wort 6.8, donkey-hide gelatin 2.3, japanese bearbind 2.2, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of the described full pears sauce of a kind of beauty treatment donkey-hide gelatin, 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 5 times amount with pears leaf, donkey-hide gelatin, japanese bearbind after, filter obtains soup juice;
(2) iblet dries abrasive dust, and wax gourd is diced, and wax gourd fourth to be poured in syrup into digestion 4 hours, filters to obtain wax gourd fourth, after rolling on one deck iblet powder, then is placed in oil cauldron frying 15 seconds, takes out and drain oil, stand-by;
(3) by starch with brewer's wort furnishing starch milk, fully mix well, the starch milk mixed up crossed 100 mesh sieve, elimination impurity, starch milk is mixed with step (1) gained soup juice and adds stirrer for mixing and stir, then pour in pot and heat, start timing when solution seethes with excitement, boil 20 minutes, after the complete gelatinization of starch, pour wax gourd fourth into, continue to boil about 12 minutes, stop heating, enter to coil stand-by;
(4) get Bee Pollen to be placed in high pressure steaming cooking vessel and to carry out sterilization treatment in 15 minutes, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 2%, after fully mixing thoroughly, bottling sealing, is placed in 42 DEG C of environment and cultivates 7 days, take out stand-by;
(5) pears meat is got, stripping and slicing, evenly mix upper Mel Jujubae together with pear flower, be jointly placed in oven for baking 5 minutes, take out and break into slurries, admix carragheen, konjaku flour again and remain each material, mixing is poured in pot and is stirred, and is heated to boiling, then the system of simmering in water is thick, finally canned, to obtain final product.
Claims (2)
1. the full pears sauce of beauty treatment donkey-hide gelatin, 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, Mel Jujubae 10-13, iblet 16-17, wax gourd 20-26, brewer's wort 6-6.8, donkey-hide gelatin 2-2.3, japanese bearbind 1.9-2.2, carragheen, konjaku flour, salt, vinegar are appropriate.
2. the preparation method of the full pears sauce of a kind of beauty treatment donkey-hide gelatin 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, donkey-hide gelatin, japanese bearbind after, filter obtains soup juice;
(2) iblet dries abrasive dust, and wax gourd is diced, and wax gourd fourth is poured into digestion 3-4 hour in syrup, filters to obtain wax gourd fourth, after rolling on one deck iblet powder, then is placed in oil cauldron and fries 10-15 second, takes out and drains oil, stand-by;
(3) by starch with brewer's wort furnishing starch milk, fully mix well, the starch milk mixed up crossed 100 mesh sieve, elimination impurity, starch milk is mixed with step (1) gained soup juice and adds stirrer for mixing and stir, then pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour wax gourd fourth into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(4) get Bee Pollen to be placed in high pressure steaming cooking vessel 10-15 minute and to carry 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) pears meat is got, stripping and slicing, evenly mix upper Mel Jujubae together with pear flower, be jointly placed in oven for baking 5-8 minute, take out and break into slurries, admix carragheen, konjaku flour again and remain each material, mixing is poured in pot and is stirred, and is heated to boiling, then the system of simmering in water is thick, finally canned, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252326.8A CN104905096A (en) | 2015-05-19 | 2015-05-19 | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252326.8A CN104905096A (en) | 2015-05-19 | 2015-05-19 | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905096A true CN104905096A (en) | 2015-09-16 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252326.8A Withdrawn CN104905096A (en) | 2015-05-19 | 2015-05-19 | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104905096A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535917A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of pyrus nivalis wax gourd fillings |
| CN107568301A (en) * | 2017-10-11 | 2018-01-12 | 安徽晟鑫农业科技发展有限公司 | A kind of pineapple taste moon cake of delicious health |
| CN107668483A (en) * | 2017-10-11 | 2018-02-09 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd jam |
| CN107683879A (en) * | 2017-10-11 | 2018-02-13 | 安徽晟鑫农业科技发展有限公司 | A kind of moon cake of "Hami" melon taste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692908A (en) * | 2009-10-19 | 2010-04-14 | 浙江省医学科学院 | Double-glue pollen food with functions of enriching blood, beautifying face and nourishing skin and preparation method thereof |
| 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 |
| CN103652525A (en) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | Green tea jam and preparation method thereof |
-
2015
- 2015-05-19 CN CN201510252326.8A patent/CN104905096A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692908A (en) * | 2009-10-19 | 2010-04-14 | 浙江省医学科学院 | Double-glue pollen food with functions of enriching blood, beautifying face and nourishing skin and preparation method thereof |
| 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 |
| CN103652525A (en) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | Green tea jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 任建辉: "不同淀粉对果粒果酱品质的影响", 《中国新技术新产品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535917A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of pyrus nivalis wax gourd fillings |
| CN107568301A (en) * | 2017-10-11 | 2018-01-12 | 安徽晟鑫农业科技发展有限公司 | A kind of pineapple taste moon cake of delicious health |
| CN107668483A (en) * | 2017-10-11 | 2018-02-09 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd jam |
| CN107683879A (en) * | 2017-10-11 | 2018-02-13 | 安徽晟鑫农业科技发展有限公司 | A kind of moon cake of "Hami" melon taste |
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Application publication date: 20150916 |
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