CN105029147A - Roast-resisting watermelon peel jam - Google Patents
Roast-resisting watermelon peel jam Download PDFInfo
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- CN105029147A CN105029147A CN201510370780.3A CN201510370780A CN105029147A CN 105029147 A CN105029147 A CN 105029147A CN 201510370780 A CN201510370780 A CN 201510370780A CN 105029147 A CN105029147 A CN 105029147A
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- 241000219109 Citrullus Species 0.000 title claims abstract description 68
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- 235000013305 food Nutrition 0.000 abstract description 4
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- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 abstract 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 abstract 1
- 206010036790 Productive cough Diseases 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229960002173 citrulline Drugs 0.000 abstract 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
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- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
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- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 235000006408 oxalic acid Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
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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
Abstract
The invention discloses roast-resisting watermelon peel jam which consists of the following raw materials of watermelon peel, lotus leaf powder, red dates, mung bean, corn starch, low-methoxy pectin and rock candy, wherein the watermelon peel is rich in citrulline, and can be used for treating lung impairment caused by summer heat, hot body and thirsty, dry cough without sputum, constipation and acne aestivalis; the watermelon peel is processed into roast-resisting jam, so that watermelon resources are fully utilized, deep-processing products of watermelons are increased, and the incomes of fruit growers are increased. According to the roast-resisting watermelon peel jam provided by the invention, the sugar content is low, and no preservative is added; meanwhile, three kinds of components of the lotus leaves, the red dates and the mung beans are added, so that the roast-resisting watermelon peel jam becomes the first choice of summer jam products, delicious tastes can be enjoyed, and the worry about body discomfort is unnecessary; the low-methoxy pectin is added in the roast-resisting watermelon peel jam, so that the roast resistance of the jam can be remarkably improved, and the use range of the watermelon peel jam is widened; the roast-resisting watermelon peel jam can be directly used and can also be widely applied to baked foods.
Description
Technical field
The present invention relates generally to a kind of edible jam, particularly relates to a kind of resistance to roasting watermelon peel jam.
Background technology
At present, the various edible jam that market is sold, in its production process, generally all need to add the batching such as citric acid, potassium sorbate and anticorrisive agent, and its production heating-up temperature is all more than 100 DEG C, to produce in sterilization process at jam, the nutrition in considerable damage jam.General jam adds a large amount of sugar in process, further causes the generation of hyperglycaemia, hypertension and diabetes.
Jam is the important auxiliary material of processing bakery, and Chang Zuowei is sandwich, fillings or roof trim etc. are widely used on bread and cake.Processing characteristic due to bakery and the consideration to local flavor, require that jam has good resistance to curing property, namely experience jam after baking conditions do not subside, do not run off, not dry etc., traditional jam is not easy to reach these requirements.
Summer, watermelon peel was one of fruit in season of often selecting of people, and watermelon peel can be thrown away after eating up watermelon by general people, and watermelon peel is the dotey that people throw away in fact.Watermelon peel nature and flavor are sweet cool, decoct drink for tea, can control pharyngodynia with dryness that hot summer weather polydipsia, oedema, aphthae, heatstroke and autumn and winter cause because of dry, tiredly cough the diseases such as more than.Watermelon peel is processed into jam, not only can increases the watermelon products on market, improve the utilization rate of watermelon, the income of orchard worker can also be increased.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of resistance to roasting watermelon peel jam.
A kind of resistance to roasting watermelon peel jam, is characterized in that, be made up of following raw material: watermelon peel 350 ~ 400, lotus leaf powder 50 ~ 60, red date 50 ~ 60, mung bean 50 ~ 60, cornstarch 20 ~ 30, LM 2 ~ 3, rock sugar 2 ~ 3.
A kind of resistance to roasting watermelon peel jam, its concrete steps are:
(1) watermelon peel is cleaned, draining, dry, chopping, in boiling water, boil 5 ~ 8 minutes, take out, making beating;
(2) remove the foreign material in mung bean and defective mung bean, mung bean is cleaned, draining, dry, decortication, soaked overnight;
(3) by the boiling 20 ~ 30 minutes in pot of the mung bean of swelling, take out, grind to form green bean paste;
(4) by red date boiling 20 ~ 30 minutes in boiling water, after the complete swelling of red date, stoning, making beating, filters peeling;
(5) in rock sugar and LM, add the water of 2 times amount, fully stir and dissolve;
(6) pour in digester by watermelon latex, lotus leaf powder, red date mud, green bean paste, cornstarch, rock sugar and LM solution, constantly stir, first moderate heat boils 5 ~ 10 minutes, less fiery infusion 15 ~ 20 minutes;
(7) Vacuum Concentration to soluble solid content is 37%;
(8) discharging, weighs, vacuum packaging.
In described step 7), required vacuum≤-0.07MPa during Vacuum Concentration.
Advantage of the present invention is: 1, watermelon peel is rich in citrulling, can control that the hot summer weather impariment of the lung, body heat are thirsty, dry cough without phlegm, constipation, acne estivalis; Lotus leaf is rich in Nuciferine, citric acid, malic acid, oxalic acid, butanedioic acid, has effect of antipyretic, antibacterial, spasmolysis, hypotensive, reducing blood lipid, fat-reducing; Red date is rich in protein and vitamin, liver-nourishing, toxin-expelling, tonifying Qi can protect throat, relieving cough and moistening lung, blood-enriching face-nourishing, relieving mental strain and helping sleep, vascular patency; Mung bean is clearing heat and detoxicating, antibacterial bacteriostatic, antiallergy, reducing blood lipid, protection kidney;
2, watermelon peel is processed into jam, takes full advantage of watermelon resource, add the deep processed product of watermelon, improve orchard worker's income; Resistance to roasting watermelon peel jam sugar content provided by the invention is few, without any anticorrisive agent, add lotus leaf, red date and mung bean three kinds of compositions simultaneously, improve the nutritive value of jam further, refrigerantly fall fire, skin maintenance, cost of material is low, through with other composition process after be of high nutritive value, make resistance to roasting watermelon peel jam become the primary selection of jam product in summer, both can taste delicious food heartily, and not worry that again health was protested; In watermelon peel jam, add LM, more obviously can increase the resistance to roasting property of jam with other raw material compounds, expand the scope of application of watermelon peel jam, not only can directly eat, can also be widely used in curing based food.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 350, lotus leaf powder 50, red date 50, mung bean 50, cornstarch 20, LM 2, rock sugar 2.
A kind of resistance to roasting watermelon peel jam, comprises the following steps:
(1) watermelon peel is cleaned, draining, dry, chopping, in boiling water, boil 5 minutes, take out, making beating;
(2) remove the foreign material in mung bean and defective mung bean, mung bean is cleaned, draining, dry, decortication, soaked overnight;
(3) by the boiling 20 minutes in pot of the mung bean of swelling, take out, grind to form green bean paste;
(4) by red date boiling 20 minutes in boiling water, after the complete swelling of red date, stoning, making beating, filters peeling;
(5) in rock sugar and LM, add the water of 2 times amount, fully stir and dissolve;
(6) pour in digester by watermelon latex, lotus leaf powder, red date mud, green bean paste, cornstarch, rock sugar and LM solution, constantly stir, first moderate heat boils 5 minutes, less fiery infusion 15 minutes;
(7) Vacuum Concentration to soluble solid content is 37%;
(8) discharging, weighs, vacuum packaging.
Embodiment 2
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 400, lotus leaf powder 60, red date 60, mung bean 60, cornstarch 30, LM 3, rock sugar 3.
A kind of resistance to roasting watermelon peel jam, comprises the following steps:
(1) watermelon peel is cleaned, draining, dry, chopping, in boiling water, boil 8 minutes, take out, making beating;
(2) remove the foreign material in mung bean and defective mung bean, mung bean is cleaned, draining, dry, decortication, soaked overnight;
(3) by the boiling 30 minutes in pot of the mung bean of swelling, take out, grind to form green bean paste;
(4) by red date boiling 30 minutes in boiling water, after the complete swelling of red date, stoning, making beating, filters peeling;
(5) in rock sugar and LM, add the water of 2 times amount, fully stir and dissolve;
(6) pour in digester by watermelon latex, lotus leaf powder, red date mud, green bean paste, cornstarch, rock sugar and LM solution, constantly stir, first moderate heat boils 10 minutes, less fiery infusion 20 minutes;
(7) Vacuum Concentration to soluble solid content is 37%;
(8) discharging, weighs, vacuum packaging.
Embodiment 3
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 380, lotus leaf powder 55, red date 55, mung bean 55, cornstarch 25, LM 2.5, rock sugar 2.5.
A kind of resistance to roasting watermelon peel jam, comprises the following steps:
(1) watermelon peel is cleaned, draining, dry, chopping, in boiling water, boil 5 ~ 8 minutes, take out, making beating;
(2) remove the foreign material in mung bean and defective mung bean, mung bean is cleaned, draining, dry, decortication, soaked overnight;
(3) by the boiling 20 ~ 30 minutes in pot of the mung bean of swelling, take out, grind to form green bean paste;
(4) by red date boiling 20 ~ 30 minutes in boiling water, after the complete swelling of red date, stoning, making beating, filters peeling;
(5) in rock sugar and LM, add the water of 2 times amount, fully stir and dissolve;
(6) pour in digester by watermelon latex, lotus leaf powder, red date mud, green bean paste, cornstarch, rock sugar and LM solution, constantly stir, first moderate heat boils 8 minutes, less fiery infusion 18 minutes;
(7) Vacuum Concentration to soluble solid content is 37%;
(8) discharging, weighs, vacuum packaging.
Comparative example 1
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 350, lotus leaf powder 50, red date 50, mung bean 50, cornstarch 20, gelatin 2, rock sugar 2.
Preparation method: with embodiment 1.
Comparative example 2
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 400, lotus leaf powder 60, red date 60, mung bean 60, cornstarch 30, carragheen 3, rock sugar 3.
Preparation method: with embodiment 2.
Comparative example 3
A kind of resistance to roasting watermelon peel jam, is made up of following weight portion (Kg) raw material: watermelon peel 380, lotus leaf powder 55, red date 55, mung bean 55, cornstarch 25, agar-agar 2.5, rock sugar 2.5.
Preparation method: with embodiment 3.
Stochastic choice 40 people, everyone carries out subjective appreciation to resistance to roasting watermelon peel jam must not eat other foods in first 30 minutes, everyone first must gargle by warm water before a kind of resistance to roasting watermelon peel jam and repeatedly gargle 3 ~ 5 times under trial test, every part amounts to 10 points, 1 ~ 3 is general, 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, gets its mean value, and subjective appreciation and resistance to roasting degree are compared, result is as shown in table 1.
Get 30g jam and fill up diameter 50mm, highly certain annulus, the jam after shaping is taken out from annulus and puts into baking oven and bake, baking condition: the fire in a stove before fuel is added 180 DEG C, face fire 200 DEG C, time 12min.Use the resistance to roasting degree of following formulae discovery;
The resistance to roasting degree of described jam calculates by formula I,
Resistance to roasting degree (%)=(2-S
1/ S
0in formula I formula of) × 100: S
0for baking the floor space mm of front jam
2; S
1for baking the floor space mm of rear jam
2.Resistance to roasting degree >=85%, resistance to roasting property is good, and after jam is roasting, profile variation is little, and surface does not have bubble, and floor space is substantially constant; Resistance to roasting degree is between 65% ~ 85%, and resistance to roasting property is better or part is resistance to roasting, has small part to melt, smooth surface, be slightly out of shape, do not scatter after jam is roasting; Resistance to roasting degree < 60%, resistance to roasting property difference or not resistance to roasting, bakes rear jam and caves in completely, scatters.
Table 1: subjective appreciation and the resistance to roasting degree of embodiment 1 ~ 3 and comparative example 1 ~ 3 compare
| Project | Mouthfeel | Fragrance | Matter structure | Smear | Resistance to roasting degree/(%) | Color |
| Embodiment 1 | 9 | 8 | 8 | 8 | 86.2 | 8 |
| Embodiment 2 | 8 | 9 | 9 | 9 | 87.6 | 9 |
| Embodiment 3 | 9 | 8 | 8 | 8 | 86.9 | 8 |
| Comparative example 1 | 7 | 8 | 6 | 7 | 56.4 | 8 |
| Comparative example 2 | 6 | 7 | 7 | 6 | 63.2 | 8 |
| Comparative example 3 | 7 | 8 | 7 | 7 | 52.8 | 8 |
The result of above subjective appreciation shows, the resistance to roasting watermelon peel jam fragrance of one of the present invention is various, has the delicate fragrance of fruit; Resistance to roasting watermelon peel jam delicate mouthfeel of the present invention, gelation is good, not stratified, is easy to smear, and coating uniform, continuously; The profile of curing rear watermelon peel jam is substantially constant, and resistance to roasting property is better.
Claims (3)
1. a resistance to roasting watermelon peel jam, is characterized in that, is made up of following raw material: watermelon peel 350 ~ 400, lotus leaf powder 50 ~ 60, red date 50 ~ 60, mung bean 50 ~ 60, cornstarch 20 ~ 30, LM 2 ~ 3, rock sugar 2 ~ 3.
2. the preparation method of a kind of resistance to roasting watermelon peel jam as claimed in claim 1, is characterized in that, comprise the following steps:
(1) watermelon peel is cleaned, draining, dry, chopping, in boiling water, boil 5 ~ 8 minutes, take out, making beating;
(2) remove the foreign material in mung bean and defective mung bean, mung bean is cleaned, draining, dry, decortication, soaked overnight;
(3) by the boiling 20 ~ 30 minutes in pot of the mung bean of swelling, take out, grind to form green bean paste;
(4) by red date boiling 20 ~ 30 minutes in boiling water, after the complete swelling of red date, stoning, making beating, filters peeling;
(5) in rock sugar and LM, add the water of 2 times amount, fully stir and dissolve;
(6) pour in digester by watermelon latex, lotus leaf powder, red date mud, green bean paste, cornstarch, rock sugar and LM solution, constantly stir, first moderate heat boils 5 ~ 10 minutes, less fiery infusion 15 ~ 20 minutes;
(7) Vacuum Concentration to soluble solid content is 37%;
(8) discharging, weighs, vacuum packaging.
3. the resistance to roasting watermelon peel jam of one according to claim 1, is characterized in that: in described step 7), required vacuum≤-0.07MPa during Vacuum Concentration.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510370780.3A CN105029147A (en) | 2015-06-30 | 2015-06-30 | Roast-resisting watermelon peel jam |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510370780.3A CN105029147A (en) | 2015-06-30 | 2015-06-30 | Roast-resisting watermelon peel jam |
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| CN105029147A true CN105029147A (en) | 2015-11-11 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
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2015
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|---|---|---|---|---|
| CN102246915A (en) * | 2010-12-21 | 2011-11-23 | 戴锐 | Watermelon peel jam and preparation method thereof |
| CN104305373A (en) * | 2014-10-17 | 2015-01-28 | 鲁静 | Preparation method for red date chestnut particles |
Non-Patent Citations (1)
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|---|
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|---|---|---|---|---|
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
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