CN105341825A - Lycium ruthenicum fruit and haw jam and preparation method thereof - Google Patents

Lycium ruthenicum fruit and haw jam and preparation method thereof Download PDF

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Publication number
CN105341825A
CN105341825A CN201510665527.0A CN201510665527A CN105341825A CN 105341825 A CN105341825 A CN 105341825A CN 201510665527 A CN201510665527 A CN 201510665527A CN 105341825 A CN105341825 A CN 105341825A
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China
Prior art keywords
matrimony vine
black matrimony
jam
filtrate
lycium ruthenicum
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CN201510665527.0A
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Chinese (zh)
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吴辰
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吴辰
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Priority to CN201510665527.0A priority Critical patent/CN105341825A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to the field of food processing, specifically to a lycium ruthenicum fruit and haw jam and a preparation method thereof. The jam is prepared from lycium ruthenicum fruits, haws, sucrose, glucose, citric acids, sodium citrate, maltodextrin, pectin and water. The lycium ruthenicum fruits and haws are cleaned, crushed, prepared into a slurry, and filtered. Compound enzymes are added into the filtered residues to conduct fermentation, the fermented filtered residues are put into a pot, the water and citric acid are added into the pot, the mixture is heated and filtrated, and the resulting filtrates are mixed to obtain a mixed filtrate of lycium ruthenicum fruits and haws. The sucrose, glucose, sodium citrate, maltodextrin and pectin are mixed and heated, and boiled into a thick sauce. The sauce is cooled and stirred, the mixed filtrate of lycium ruthenicum fruits and haws are added into the sauce, and the mixture is stirred evenly and cooled to obtain the lycium ruthenicum fruit and haw jam. The provided lycium ruthenicum fruit and haw jam uses an enzymatically cell-wall broken technology. The lycium ruthenicum fruits and haws are processed at a low temperature and prepared into the jam, so that the active ingredients of the lycium ruthenicum fruits and haws can be absorbed by human body.

Description

A kind of black Wolfberry hawthron jam and preparation method thereof
Technical field
The present invention relates to food processing field, be specially black Wolfberry hawthron jam and preparation method thereof.
Technical background
Black matrimony vine taste is slightly sweet, belong to neutral food, be rich in the nutritional labelings such as protein, fat, carbohydrate and various organic acid, vitamin, mineral matter, trace element, compared with red matrimony vine, the content more horn of plenty of the nutritional labeling such as vitamin, mineral matter of black matrimony vine, especially black matrimony vine is also containing energy scavenging free radicals, the natural anthocyanin element with anti-oxidation function, and medicinal, health value higher than common red matrimony vine, is described as " soft gold " far away.The instructions of taking of traditional black matrimony vine, directly eats mainly as food materials, and the effective health-care components in black matrimony vine can not be absorbed by the body.
Hawthorn belongs to stone fruit, and caryoplasm is hard, and pulp is thin, and taste is micro-sour and astringent.Fruit is raw-eaten or make preserved fruit fruitcake, can be used as medicine after drying, Chinese distinctive medicine fruit dual-purpose seeds, there is the effects such as reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia, also be simultaneously the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest diaphragm spleen, amenorrhoea has good curative effect.Flavone compound Vitexin in hawthorn is the medicine that a kind of antitumaous effect is stronger, and its extract all has certain effect to growth of cancer cells, propagation and infiltration metastasis in suppression body.
Summary of the invention
For above-mentioned technical problem, the object of this invention is to provide a kind of food that can improve black wolfberry absorptivity.
Concrete technical scheme is:
Black matrimony vine jam, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 ~ 50 parts, hawthorn 5-8 part, sucrose 0.1 ~ 0.3 part, glucose 5 ~ 8, citric acid 0.001 ~ 0.002 part, natrium citricum 0.1 ~ 0.2 part, maltodextrin 2 ~ 5 parts, pectin 0.3 ~ 0.5 part, 40 ~ 45 parts, water.The present inventor is surprised to find, and the nutrient of black matrimony vine and the taste of hawthorn, combine the jam obtained, not only nutritious, and taste is very good, because pure black wolfberry fruit sauce is slightly pained, after adding hawthorn seasoning, mouthfeel is very good, and this belongs to an inventive point of the present invention.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1 ~ 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 ~ 42 DEG C is fermented 2 ~ 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 3 ~ 6, beta glucan enzyme 2 ~ 5, cellulase and hemicellulase 2 ~ 3, zytase 5 ~ 8;
Wherein, preferably: before filter residue adds complex enzyme, add ditert-butylhydro quinone mixing, the weight ratio of ditert-butylhydro quinone and Traditional Chinese drug mixture is 0.005:1000; Add ditert-butylhydro quinone, this is an inventive point of the present invention, and the oxidant that inventor tried out other all can produce the impact of color and luster, smell on final products, and uses ditert-butylhydro quinone to be that effect is very good in black matrimony vine goods.
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
In (1), cleaning preferably increases following steps after removing impurity: first selected by black matrimony vine and remove impurity and part of going mouldy, soak 5 minutes with the 2 hydroxy propanoic acid solution that mass concentration is 2.6%.The 2 hydroxy propanoic acid solution adding 2.6% herein soaks 5 minutes, play degerming and fresh-keeping effect, the impact in chemical property can not be produced again raw material, the mouthfeel of a little tart flavour can also be increased in the final product, make the other tool local flavor of product, this is an inventive point of the present invention.
Black matrimony vine jam provided by the invention, adopt the technology of enzymolysis broken wall, break black lycium plant cell membrane, moisture and nutrition are absorbed better and keeps the technology of active component, discharge the biochemical element of black matrimony vine, merge OPC wherein, vitamin and other nutrients to greatest extent, under cryogenic conditions, black matrimony vine is carried out process and make jam, active ingredient in black matrimony vine can be absorbed by the body.
Detailed description of the invention
The invention will be further described to utilize embodiment below:
Embodiment 1
Black matrimony vine, hawthorn jam, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 50 parts, hawthorn 5 parts, sucrose 0.1 part, glucose 7, citric acid 0.001 part, natrium citricum 0.2 part, maltodextrin 4 parts, pectin 0.5 part, 40 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 38 DEG C is fermented 2 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 5, beta glucan enzyme 3, cellulase and hemicellulase 2, zytase 8;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine, hawthorn filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir and add mixed black matrimony vine that step (3) obtains, hawthorn filtrate, stir, cooling obtains black matrimony vine, hawthorn jam.
Embodiment 2
Black matrimony vine, hawthorn jam, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 parts, hawthorn 8 parts, sucrose 0.2 part, glucose 8, citric acid 0.002 part, natrium citricum 0.1 part, maltodextrin 2 parts, pectin 0.3 part, 45 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1%, then darkroom inside holding moisturizing filter residue being deposited in temperature 40 DEG C is fermented 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 6, beta glucan enzyme 4, cellulase and hemicellulase 4, zytase 6;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine, hawthorn filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir and add mixed black matrimony vine that step (3) obtains, hawthorn filtrate, stir, cooling obtains black matrimony vine, hawthorn jam.
Embodiment 3
Black matrimony vine, hawthorn jam, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 45 parts, hawthorn 6 parts, sucrose 0.3 part, glucose 5, citric acid 0.001 part, natrium citricum 0.1 part, maltodextrin 4 parts, pectin 0.4 part, 43 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.2%, then darkroom inside holding moisturizing filter residue being deposited in temperature 42 DEG C is fermented 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 4, beta glucan enzyme 2, cellulase and hemicellulase 2, zytase 8;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine, hawthorn filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir and add mixed black matrimony vine that step (3) obtains, hawthorn filtrate, stir, cooling obtains black matrimony vine, hawthorn jam.
Embodiment 4
Black matrimony vine, hawthorn jam, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 parts, hawthorn 7 parts, sucrose 0.1 part, glucose 6, citric acid 0.002 part, natrium citricum 0.2 part, maltodextrin 3 parts, pectin 0.3 part, 42 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 DEG C is fermented 2 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 3, beta glucan enzyme 5, cellulase and hemicellulase 3, zytase 5;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine, hawthorn filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir and add mixed black matrimony vine that step (3) obtains, hawthorn filtrate, stir, cooling obtains black matrimony vine, hawthorn jam.

Claims (3)

1. a black matrimony vine, hawthorn jam, it is characterized in that, be made up of black matrimony vine, hawthorn, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 ~ 50 parts, hawthorn 5-8 part, sucrose 0.1 ~ 0.3 part, glucose 5 ~ 8, citric acid 0.001 ~ 0.002 part, natrium citricum 0.1 ~ 0.2 part, maltodextrin 2 ~ 5 parts, pectin 0.3 ~ 0.5 part, 40 ~ 45 parts, water.
2. black matrimony vine jam according to claim 1, it is characterized in that, preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine, hawthorn cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1 ~ 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 ~ 42 DEG C is fermented 2 ~ 3 days;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
3. black matrimony vine jam according to claim 2, is characterized in that, the complex enzyme described in step (2) is made up of according to parts by weight following enzyme, beta-glucosidase 3 ~ 6, beta glucan enzyme 2 ~ 5, cellulase and hemicellulase 2 ~ 3, zytase 5 ~ 8.
CN201510665527.0A 2015-10-15 2015-10-15 Lycium ruthenicum fruit and haw jam and preparation method thereof Pending CN105341825A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234971A (en) * 2016-08-14 2016-12-21 孙国真 A kind of containing Andrias davidianus Blanchard with the health-care glutinous rice cake of Lycium ruthenicum Murr.
CN106262376A (en) * 2016-09-13 2017-01-04 防城港市天红农业科技有限责任公司 Eugenia javanica Lam fruit jam and preparation method thereof
CN107307358A (en) * 2017-06-09 2017-11-03 佛山市珂莎巴科技有限公司 A kind of lycium ruthenicum jam and preparation method thereof
CN107751908A (en) * 2017-11-24 2018-03-06 韦伟 A kind of lycium ruthenicum appetizing jam

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CN1124101A (en) * 1995-07-11 1996-06-12 王志毅 Natural healthy jam
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CN104171783A (en) * 2014-07-15 2014-12-03 张俊辉 Preparation method of pyracantha fortuneana fruit sauce
CN104738374A (en) * 2014-12-31 2015-07-01 黄龙 Passion fruit jam and production method thereof
CN104855756A (en) * 2015-06-09 2015-08-26 彭常安 Method for processing smoked plum and gingko jam
CN104886423A (en) * 2015-05-14 2015-09-09 安徽省百益食品有限公司 Qi-regulating and kidney-warming lycium ruthenicum murr and honey tree fruit whole pear jam and a preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1124101A (en) * 1995-07-11 1996-06-12 王志毅 Natural healthy jam
CN103783348A (en) * 2014-01-14 2014-05-14 张凤萍 Medlar jam and preparation method thereof
CN104171783A (en) * 2014-07-15 2014-12-03 张俊辉 Preparation method of pyracantha fortuneana fruit sauce
CN104738374A (en) * 2014-12-31 2015-07-01 黄龙 Passion fruit jam and production method thereof
CN104886423A (en) * 2015-05-14 2015-09-09 安徽省百益食品有限公司 Qi-regulating and kidney-warming lycium ruthenicum murr and honey tree fruit whole pear jam and a preparation method thereof
CN104855756A (en) * 2015-06-09 2015-08-26 彭常安 Method for processing smoked plum and gingko jam

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234971A (en) * 2016-08-14 2016-12-21 孙国真 A kind of containing Andrias davidianus Blanchard with the health-care glutinous rice cake of Lycium ruthenicum Murr.
CN106262376A (en) * 2016-09-13 2017-01-04 防城港市天红农业科技有限责任公司 Eugenia javanica Lam fruit jam and preparation method thereof
CN107307358A (en) * 2017-06-09 2017-11-03 佛山市珂莎巴科技有限公司 A kind of lycium ruthenicum jam and preparation method thereof
CN107751908A (en) * 2017-11-24 2018-03-06 韦伟 A kind of lycium ruthenicum appetizing jam

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