CN105285841A - Okra and blueberry jam and preparation method thereof - Google Patents
Okra and blueberry jam and preparation method thereof Download PDFInfo
- Publication number
- CN105285841A CN105285841A CN201510827626.4A CN201510827626A CN105285841A CN 105285841 A CN105285841 A CN 105285841A CN 201510827626 A CN201510827626 A CN 201510827626A CN 105285841 A CN105285841 A CN 105285841A
- Authority
- CN
- China
- Prior art keywords
- okra
- blueberry
- jam
- parts
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 59
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 59
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 59
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000004507 Abelmoschus esculentus Species 0.000 title claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 241001075517 Abelmoschus Species 0.000 claims abstract description 46
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000005202 decontamination Methods 0.000 claims 1
- 230000003588 decontaminative effect Effects 0.000 claims 1
- 239000000155 melt Substances 0.000 claims 1
- 238000009923 sugaring Methods 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002562 thickening agent Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 244000141359 Malus pumila Species 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000035772 mutation Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000011430 Malus pumila Nutrition 0.000 description 17
- 235000015103 Malus silvestris Nutrition 0.000 description 17
- 238000000034 method Methods 0.000 description 16
- 230000008569 process Effects 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 12
- 235000003934 Abelmoschus esculentus Nutrition 0.000 description 8
- 239000012535 impurity Substances 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 239000007921 spray Substances 0.000 description 8
- 238000005406 washing Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 5
- 241000238631 Hexapoda Species 0.000 description 4
- 241000220225 Malus Species 0.000 description 4
- 238000010009 beating Methods 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 230000008030 elimination Effects 0.000 description 4
- 238000003379 elimination reaction Methods 0.000 description 4
- 210000003128 head Anatomy 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 230000002929 anti-fatigue Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
- 108090000820 Rhodopsin Proteins 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 244000077923 Vaccinium vitis idaea Species 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003974 emollient agent Substances 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 239000000974 natural food coloring agent Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 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
Abstract
The invention discloses an okra and blueberry jam with health functions, and a preparation method thereof. The jam is prepared from, by weight, 5-15 parts of okra, 40-70 parts of blueberry, 10-30 parts of apple, 5-15 parts of lemon, 20-30 parts of white granulated sugar and a proper amount of water. The preparation method comprises the following steps: pulping chosen and cleaned fresh blueberries, lemons and apples to form a blueberry mixed pulp, steaming okra, pulping, filtering, boiling the filtered okra pulp, the blueberry mixed pulp and white granulated sugar until the soluble solid content is 40-50%, carrying out normal pressure sterilization, and cooling to obtain the nutritional health type okra and blueberry jam. Raw materials of the jam are pure plants, and no thickeners or pigments are added, so the jam keeps the abundant nutrition of okra and blueberry, has unique mouthfeel, and also has the advantages of fatigue resistance, mutation resistance, ageing delaying and human body endurance increase.
Description
Technical field
The present invention relates to a kind of jam, particularly relate to a kind of okra blueberry jam and preparation method thereof.
Background technology
Blueberry, has another name called cowberry, is Ericaceae Vaccinium small berry fruit.Blueberry nutrient enriches, be rich in the suitable amino acid of sugar, acid and vitamin C, flavonoids, phenolic acid, flavanols, anthocyanin, polysaccharide compound, 8 kinds of ratios and multivitamin, " king of berry " that make blueberry become worthy of the name, have cardiac stimulant, anticancer, improve memory, reduce cholesterol, atherosclerosis, promotion wound and union, enhancing immunity of organisms, regulate isohydria in human body and to effects such as the utilizations of protein.The blueness of fruit comes from the anthocyan material of high-load, can extract natural food coloring, and promote the visual purple regeneration in retina cell, relieving eye strain, delays senility, the curative effects such as pre-myopia prevention.
Okra another name hair eggplant, swordweed etc., be Malvaceae Abelmoschus annual herb plant, tender fruit contains the stickum of abundant vitamin, mineral matter, flavones, amino acid, higher protein, dietary fiber and pectin, polysaccharide composition.Okra has antifatigue, antitumor, beautifying face and moistering lotion, raising immunity, aid digestion, treatment gastritis, as only phlegm agent and emollient, can increase human tolerance, have higher healthy nutritive value.
Though blueberry is nutritious, but adopt rear perishable rotten, blueberry is processed into the products such as puree, jam, preserved fruit, fruit juice, the economic benefit of blueberry can be increased to a certain extent, promote its commodity value, because blueberry water content is large, fiber and pectic substance content few, therefore manufacturing process with the addition of a large amount of thickener.
Summary of the invention
The technical problem to be solved in the present invention is, improves the deficiency in existing jam production technology, provides that a kind of exterior quality is good, taste is good, the okra blueberry jam with plurality of health care functions and preparation method thereof.
The technical solution used in the present invention is as follows:
A kind of okra blueberry jam, be made up of the raw material of following weight portion:
Okra 5-15 part, blueberry 40-70 part, apple 10-30 part, lemon 5-15 part, white granulated sugar 20-30 part, suitable quantity of water.
A preparation method for okra blueberry jam, comprises the following steps:
(1) blueberry process: choose the blueberries that fruit type is complete, maturity is suitable, remove the impurity such as branches and leaves, rejects disease, worm, wound fruit, drains away the water after rinsing with water, for subsequent use;
(2) apple process: the apple choosing homogeneous, the plentiful maturation of size, drains away the water after washing with Water spray, goes seed, stripping and slicing, for subsequent use;
(3) lemon process: choose maturity and be suitable for, is raw material without the lemon of rotting, removes the peel, goes seed, stripping and slicing, for subsequent use;
(4) after above-mentioned blueberry, apple, lemon being mixed by a certain percentage, add 2-3 times of water, with beater making beating, obtain blueberry mixing slurry;
(5) okra process: select without insect pest, have no mechanical damage, the uniform fresh tender okra fruit of color is raw material, cut base of a fruit head, drain away the water after washing with Water spray, the okra that is cut into small pieces after cleaning is steamed 5-10 minute in pot, after cooling, add 2-3 times of water to squeeze the juice, filter and obtain gumbo juice, for subsequent use;
(6) white granulated sugar mixes with 2-3 times of water, constant temperature after being slowly heated to 60-70 DEG C, is constantly stirred to sugar and all dissolves, and stirs 10-15 minute, filters impurity elimination while hot, for subsequent use;
(7) get blueberry and mix slurry and gumbo juice, after big fire heating, slow fire heating continues infusion, and dividing and add above-mentioned white granulated sugar 3 times, is 40-50% to soluble solid content, stops heating;
(8) the jam quantitative filling will obtained, is vented to central temperature and reaches 80 DEG C of rear seal-covers, seals the hot water sterilizing 10-20 minute that the jam installed puts into 95-100 DEG C, then is cooled to room temperature.
Beneficial effect of the present invention:
(1) okra blueberry jam of the present invention maintains the vivid blue certain kind of berries and the most nutritional labeling of okra, several amino acids, mineral matter, vitamin substances is contained in okra and blueberry, the mixing of two kinds of food materials, this product is made to have effect of anti-ageing, improving water flood, promotion enterocinesia, purged body endotoxin, beautifying face and moistering lotion, antifatigue preferably, adding apple and lemon makes products taste better, and nutrition is higher;
(2) contain a kind of viscous liquid in tender okra fruit, in this rare emplastic, main component is pectin, viscous glycoprotein, vitamin etc., and the viscosity of the stickum of okra, higher than faenum graecum and taro etc., has plurality of health care functions;
(3) this product does not add any anticorrisive agent, bacteriostatic agent, artificial essence and pigment, thickener, meet the demand of people to wholefood, saving neutraceutical active ingredients and the mouthfeel of raw material to greatest extent, is the product integrating nutrition, health care, U.S. face, the applicable mass industrialized production of seasoning.
Detailed description of the invention
Embodiment 1:
The preparation of a kind of okra blueberry jam of the present invention, be made up of following raw material and parts by weight thereof:
Okra 10 parts, blueberry 55 parts, apple 20 parts, 10 parts, lemon, white granulated sugar 25 parts, suitable quantity of water.
A preparation method for okra blueberry jam, comprises the following steps:
(1) blueberry process: choose the blueberries that fruit type is complete, maturity is suitable, remove the impurity such as branches and leaves, rejects disease, worm, wound fruit, drains away the water after rinsing with water, for subsequent use;
(2) apple process: the apple choosing homogeneous, the plentiful maturation of size, drains away the water after washing with Water spray, goes seed, stripping and slicing, for subsequent use;
(3) lemon process: choose maturity and be suitable for, is raw material without the lemon of rotting, removes the peel, goes seed, stripping and slicing, for subsequent use;
(4) after above-mentioned blueberry, apple, lemon being mixed by a certain percentage, add 2-3 times of water, with beater making beating, obtain blueberry mixing slurry;
(5) okra process: select without insect pest, have no mechanical damage, the uniform fresh tender okra fruit of color is raw material, cut base of a fruit head, drain away the water after washing with Water spray, the okra that is cut into small pieces after cleaning is steamed 7 minutes in pot, after cooling, add 2-3 times of water to squeeze the juice, filter and obtain gumbo juice, for subsequent use;
(6) white granulated sugar mixes with 2-3 times of water, constant temperature after being slowly heated to 60-70 DEG C, is constantly stirred to sugar and all dissolves, and stirs 10-15 minute, filters impurity elimination while hot, for subsequent use;
(7) get blueberry and mix slurry and gumbo juice, after big fire heating, slow fire heating continues infusion, and dividing and add above-mentioned white granulated sugar 3 times, is 45% to soluble solid content, stops heating;
(8) the jam quantitative filling will obtained, is vented to central temperature and reaches 80 DEG C of rear seal-covers, seals the hot water sterilizing 15 minutes that the jam that installs puts into 97 DEG C, then is cooled to room temperature.
Embodiment 2:
The preparation of a kind of okra blueberry jam of the present invention, be made up of following raw material and parts by weight thereof:
Okra 5 parts, blueberry 40 parts, apple 10 parts, 5 parts, lemon, white granulated sugar 20 parts, suitable quantity of water.
A preparation method for okra blueberry jam, comprises the following steps:
(1) blueberry process: choose the blueberries that fruit type is complete, maturity is suitable, remove the impurity such as branches and leaves, rejects disease, worm, wound fruit, drains away the water after rinsing with water, for subsequent use;
(2) apple process: the apple choosing homogeneous, the plentiful maturation of size, drains away the water after washing with Water spray, goes seed, stripping and slicing, for subsequent use;
(3) lemon process: choose maturity and be suitable for, is raw material without the lemon of rotting, removes the peel, goes seed, stripping and slicing, for subsequent use;
(4) after above-mentioned blueberry, apple, lemon being mixed by a certain percentage, add 2-3 times of water, with beater making beating, obtain blueberry mixing slurry;
(5) okra process: select without insect pest, have no mechanical damage, the uniform fresh tender okra fruit of color is raw material, cut base of a fruit head, drain away the water after washing with Water spray, the okra that is cut into small pieces after cleaning is steamed 5 minutes in pot, after cooling, add 2-3 times of water to squeeze the juice, filter and obtain gumbo juice, for subsequent use;
(6) white granulated sugar mixes with 2-3 times of water, constant temperature after being slowly heated to 60-70 DEG C, is constantly stirred to sugar and all dissolves, and stirs 10-15 minute, filters impurity elimination while hot, for subsequent use;
(7) get blueberry and mix slurry and gumbo juice, after big fire heating, slow fire heating continues infusion, and dividing and add above-mentioned white granulated sugar 3 times, is 45% to soluble solid content, stops heating;
(8) the jam quantitative filling will obtained, is vented to central temperature and reaches 80 DEG C of rear seal-covers, seals the hot water sterilizing 20 minutes that the jam that installs puts into 95 DEG C, then is cooled to room temperature.
Embodiment 3:
The preparation of a kind of okra blueberry jam of the present invention, be made up of following raw material and parts by weight thereof:
Okra 15 parts, blueberry 70 parts, apple 30 parts, 15 parts, lemon, white granulated sugar 30 parts, suitable quantity of water.
A preparation method for okra blueberry jam, comprises the following steps:
(1) blueberry process: choose the blueberries that fruit type is complete, maturity is suitable, remove the impurity such as branches and leaves, rejects disease, worm, wound fruit, drains away the water after rinsing with water, for subsequent use;
(2) apple process: the apple choosing homogeneous, the plentiful maturation of size, drains away the water after washing with Water spray, goes seed, stripping and slicing, for subsequent use;
(3) lemon process: choose maturity and be suitable for, is raw material without the lemon of rotting, removes the peel, goes seed, stripping and slicing, for subsequent use;
(4) after above-mentioned blueberry, apple, lemon being mixed by a certain percentage, add 2-3 times of water, with beater making beating, obtain blueberry mixing slurry;
(5) okra process: select without insect pest, have no mechanical damage, the uniform fresh tender okra fruit of color is raw material, cut base of a fruit head, drain away the water after washing with Water spray, the okra that is cut into small pieces after cleaning is steamed 10 minutes in pot, after cooling, add 2-3 times of water to squeeze the juice, filter and obtain gumbo juice, for subsequent use;
(6) white granulated sugar mixes with 2-3 times of water, constant temperature after being slowly heated to 60-70 DEG C, is constantly stirred to sugar and all dissolves, and stirs 10-15 minute, filters impurity elimination while hot, for subsequent use;
(7) get blueberry and mix slurry and gumbo juice, after big fire heating, slow fire heating continues infusion, and dividing and add above-mentioned white granulated sugar 3 times, is 45% to soluble solid content, stops heating;
(8) the jam quantitative filling will obtained, is vented to central temperature and reaches 80 DEG C of rear seal-covers, seals the hot water sterilizing 10 minutes that the jam that installs puts into 100 DEG C, then is cooled to room temperature.
Claims (1)
1. an okra blueberry jam, it is characterized in that being made up of the raw material of following weight parts:
Okra 5-15 part, blueberry 40-70 part, apple 10-30 part, lemon 5-15 part, white granulated sugar 20-30 part, water is appropriate;
The preparation method of described a kind of okra blueberry jam, concrete steps are as follows:
(1) after fresh, the blueberry without disease and pest and mechanical damage, apple, lemon being cut fritter, mix by a certain percentage, put into juice extractor and squeeze and obtain blueberry pulp;
(2), after being cooked in pot by uniform for color tender okra fruit, cooling is squeezed the juice;
(3) mixed with 2-3 times of water by sugar, it all melts to heat relief, filters decontamination;
(4) by above-mentioned blueberry pulp and okra juice deployed after, point 3 sugaring infusions reach 40-50% to solubility solidity;
(5) by obtain jam quantitative filling, capping, at 95-100 DEG C of sterilization 10-20 minute, be cooled to normal temperature i.e. obtained okra blueberry jam.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510827626.4A CN105285841A (en) | 2015-11-19 | 2015-11-19 | Okra and blueberry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510827626.4A CN105285841A (en) | 2015-11-19 | 2015-11-19 | Okra and blueberry jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285841A true CN105285841A (en) | 2016-02-03 |
Family
ID=55184353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510827626.4A Pending CN105285841A (en) | 2015-11-19 | 2015-11-19 | Okra and blueberry jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285841A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851940A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Health-care okra and mashed-cuttlefish pills and making method thereof |
| CN106307293A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of okra jam |
| CN107927533A (en) * | 2017-12-12 | 2018-04-20 | 合肥市绿之林农业开发有限公司 | A kind of okra snowy mooncakes and preparation method thereof |
| CN108902587A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of gumbo beverage and preparation method thereof |
| CN110810817A (en) * | 2019-12-08 | 2020-02-21 | 湖南裕湘食品有限公司 | Okra-flavored seasoning sauce and preparation method thereof |
| CN111067065A (en) * | 2019-12-16 | 2020-04-28 | 中山维朗食品有限公司 | Preparation method of blueberry jam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| JP2008228729A (en) * | 2007-02-20 | 2008-10-02 | Bunsen Co Ltd | Food and condiment excellent in deglutition |
| CN104206942A (en) * | 2014-09-03 | 2014-12-17 | 陈薪宇 | Pineberry jam and preparation method thereof |
| CN104651153A (en) * | 2015-02-11 | 2015-05-27 | 芜湖职业技术学院 | Blueberry-okra composite fruit wine and preparation method thereof |
| CN104705740A (en) * | 2015-03-05 | 2015-06-17 | 临沂大学 | Special healthcare drink for female and preparation method of special healthcare drink |
-
2015
- 2015-11-19 CN CN201510827626.4A patent/CN105285841A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792239A (en) * | 2005-12-21 | 2006-06-28 | 浙江大学 | Jam made of yellow mallow |
| JP2008228729A (en) * | 2007-02-20 | 2008-10-02 | Bunsen Co Ltd | Food and condiment excellent in deglutition |
| CN104206942A (en) * | 2014-09-03 | 2014-12-17 | 陈薪宇 | Pineberry jam and preparation method thereof |
| CN104651153A (en) * | 2015-02-11 | 2015-05-27 | 芜湖职业技术学院 | Blueberry-okra composite fruit wine and preparation method thereof |
| CN104705740A (en) * | 2015-03-05 | 2015-06-17 | 临沂大学 | Special healthcare drink for female and preparation method of special healthcare drink |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851940A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Health-care okra and mashed-cuttlefish pills and making method thereof |
| CN106307293A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing technology of okra jam |
| CN107927533A (en) * | 2017-12-12 | 2018-04-20 | 合肥市绿之林农业开发有限公司 | A kind of okra snowy mooncakes and preparation method thereof |
| CN108902587A (en) * | 2018-08-08 | 2018-11-30 | 佛山市泺洲科技有限公司 | A kind of gumbo beverage and preparation method thereof |
| CN110810817A (en) * | 2019-12-08 | 2020-02-21 | 湖南裕湘食品有限公司 | Okra-flavored seasoning sauce and preparation method thereof |
| CN111067065A (en) * | 2019-12-16 | 2020-04-28 | 中山维朗食品有限公司 | Preparation method of blueberry jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105285841A (en) | Okra and blueberry jam and preparation method thereof | |
| CN102550784A (en) | Ginger and potato preserved fruit and processing method thereof | |
| CN104082475A (en) | Ultramicro mulberry leaf and honey tea powder and processing method thereof | |
| CN105394673A (en) | Beauty-maintaining and eyesight-improving pomegranate jelly and preparation method thereof | |
| CN104430932A (en) | Tea aroma honey pomelo dried bean curd and processing method thereof | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| CN105495235A (en) | High-antioxidant burdock fermented beverage and preparation method thereof | |
| CN103704669B (en) | A kind of carrot donkey meat sauce and preparation method thereof | |
| CN103999914B (en) | A kind of fragrant peppery hawthorn biscuits and processing method thereof | |
| CN108342519A (en) | A kind of flowers and fruits grain brown sugar and preparation method thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN105380205A (en) | Slimming solanum tuberdsm jelly and preparation method thereof | |
| CN105248612A (en) | Fruit can and making method thereof | |
| CN103549228A (en) | Preparation method of ivy-mosses chicken dumpling | |
| CN104430931A (en) | Black date aromatic glutinous hard bean curd and processing method thereof | |
| CN104921139A (en) | Mulberry leaf pea cake and processing method thereof | |
| CN104783077A (en) | Pork floss-flavor crisp broad beans and preparation method thereof | |
| CN105380203A (en) | Crisp pawpaw coconut juice jelly and making method thereof | |
| CN105380195A (en) | Qi-regulating and blood-nourishing red date jelly and making method thereof | |
| CN104430928A (en) | Preserved meat flavor dried bean curd and processing method thereof | |
| CN104366516A (en) | Delicious and crispy sliced donkey meat and processing method thereof | |
| CN104187573B (en) | A kind of concentrated tomato marine rainbow sauce and processing method thereof | |
| CN106281911A (en) | A kind of Fructus Rhodomyrti blue berry composite health care beverage wine and preparation technology thereof | |
| CN106047619A (en) | Litchi-blueberry composite health drink wine and preparation technology thereof | |
| CN106244393A (en) | A kind of Fructus Mangifera Indicae blue berry composite health care beverage wine and preparation technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160203 |