CN105614211A - Grapefruit and lemon jam - Google Patents
Grapefruit and lemon jam Download PDFInfo
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- CN105614211A CN105614211A CN201510363560.8A CN201510363560A CN105614211A CN 105614211 A CN105614211 A CN 105614211A CN 201510363560 A CN201510363560 A CN 201510363560A CN 105614211 A CN105614211 A CN 105614211A
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Abstract
The invention discloses a grapefruit and lemon jam. A preparation method of the jam comprises the following steps: (1) boiling and soaking grapefruit peels with boiled water, cleaning fresh lemons, removing kernels and peels, squeezing the treated lemons into juice, adding 0.6-0.9 part by weight of the lemon juice into 0.8-1.5 parts by weight of the grapefruit peel water to perform full dissolving to obtain lemon water; (2) mixing 150-180 parts by weight of xylitol, 110-140 parts by weight of high fructose corn syrup, 70-120 parts by weight of pectin and 20-35 parts by weight of water, stirring the mixture, adding 50-70 parts by weight of the lemon water, and performing uniform mixing; (3) smashing grapefruit pulp and mixing 5-15 parts by weight of the smashed grapefruit pulp into 20-30 parts by weight of the mixed jam and heating the product to 95-105 DEG C while stirring the product for 10-15 minutes; and (4) sterilizing the obtained jam and performing seal canning. The grapefruit and lemon jam prepared by the invention has the unique fragrance of lemons and grapefruits, is strong and rich in taste, can be used for everyday food seasoning and has a very good eating effect.
Description
Technical field
The present invention relates to a kind of Fructus Citri grandis jam with lemon.
Background technology
Fructus Citri Limoniae is a kind of fruit being substantially not used as and eating raw, and it, mainly through squeezing the juice, soak or the mode of other processing eating, is also used as food ingredient sometimes; Additionally, Fructus Citri grandis is a kind of delicate fragrance, sour-sweet, Liang Run, nutritious, medical value is significantly high, and the fruit of people's very eating, and market today has the flavoring agent of many beans classes, but it is also rare with the sauce that Fructus Citri grandis and Fructus Citri Limoniae are made, should pass through organically to combine, the speciality of Fructus Citri grandis and Fructus Citri Limoniae is played by the form of sauce, the sauce flavoring agent on abundant market.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides a kind of Fructus Citri grandis jam with lemon, delicious, abundant daily edible flavouring sauce.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Fructus Citri grandis jam with lemon, including step: pomelo peel is used boiled water brew by (1), cleans Fresh Lemon enucleation peeling, then squeezes the juice, and by weight, the Fructus Citri Limoniae juice with 0.6 ~ 0.9 adds the Fructus Citri grandis severe edema due to hypofunction of the spleen of 0.8 ~ 1.5 and is fully dissolved into lemonade; (2) by weight the water of xylitol 150 ~ 180, high fructose syrup 110 ~ 140, pectin 70 ~ 120 and 20 ~ 35 is mixed, and stir, then add lemonade 50 ~ 70 and mix; (3) Fructus Citri grandis meat is smashed, by weight the Fructus Citri grandis meat of 5 ~ 15 is mixed in the mixing sauce of 20 ~ 30, be then heated to 95 ~ 105 DEG C and stir 10 ~ 15 minutes simultaneously; (4) sauce sterilized and seal canned.
As the improvement of technique scheme, in step (4), described sterilizing is to adopt pasteurization, and sterilising temp is 110 DEG C ~ 120 DEG C, duration 20 ~ 30 minutes.
As the further improvement of technique scheme, in step (1), Fresh Lemon is first pickled 1 ~ 2 day with Sal after cleaning, more again cleans enucleation peeling.
Further, in step (2), it is additionally added the sodium citrate of 1 ~ 2 and the polyfructosan of 20 ~ 30 by weight.
The invention has the beneficial effects as follows: the Fructus Citri grandis jam with lemon that the present invention prepares has Fructus Citri Limoniae and the distinctive delicate fragrance of Fructus Citri grandis, and its mouthfeel is strong, taste enriches, and can be used for daily seasoning meals, has good eating effect.
Detailed description of the invention
A kind of Fructus Citri grandis jam with lemon of the present invention, conventional embodiment 1 includes step:
(1) pomelo peel being used boiled water brew, Fresh Lemon cleans enucleation peeling, then squeezes the juice, by weight, the Fructus Citri Limoniae juice with 0.6 adds the Fructus Citri grandis severe edema due to hypofunction of the spleen of 0.8 and is fully dissolved into lemonade;
(2) by weight the water of xylitol 180, high fructose syrup 140, pectin 120 and 35 is mixed, and stir, then add lemonade 70 and mix;
(3) Fructus Citri grandis meat is smashed, by weight the Fructus Citri grandis meat of 10 is mixed in the mixing sauce of 20, be then heated to 95 ~ 105 DEG C and stir 10 ~ 15 minutes simultaneously;
(4) sauce sterilized and seal canned.
Embodiment 2:
(1) pomelo peel being used boiled water brew, Fresh Lemon cleans enucleation peeling, then squeezes the juice, by weight, the Fructus Citri Limoniae juice with 0.9 adds the Fructus Citri grandis severe edema due to hypofunction of the spleen of 1.5 and is fully dissolved into lemonade;
(2) by weight the water of xylitol 150, high fructose syrup 110, pectin 70 and 20 is mixed, and stir, then add lemonade 50 and mix;
(3) Fructus Citri grandis meat is smashed, by weight the Fructus Citri grandis meat of 15 is mixed in the mixing sauce of 30, be then heated to 95 ~ 105 DEG C and stir 10 ~ 15 minutes simultaneously;
(4) sauce sterilized and seal canned.
As the improvement of above-mentioned embodiment, in step (4), described sterilizing is to adopt pasteurization, and sterilising temp is 110 DEG C ~ 120 DEG C, duration 20 ~ 30 minutes.
As the further improvement of above-mentioned embodiment, in step (1), Fresh Lemon is first pickled 1 ~ 2 day with Sal after cleaning, more again cleans enucleation peeling, so that Fructus Citri Limoniae is with sweet saline taste, increases the stereovision of overall taste.
Further, in step (2), it is additionally added the sodium citrate of 1 ~ 2 and the polyfructosan of 20 ~ 30 by weight, increases the taste in sauce material and nutrition.
The above, the simply better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (4)
1. a Fructus Citri grandis jam with lemon, it is characterized in that including step: Fresh Lemon, by pomelo peel boiled water brew, is cleaned enucleation peeling, then squeezes the juice by (1), by weight, lemonade fully it is dissolved into the Fructus Citri grandis severe edema due to hypofunction of the spleen of the Fructus Citri Limoniae juice addition 0.8 ~ 1.5 of 0.6 ~ 0.9; (2) by weight the water of xylitol 150 ~ 180, high fructose syrup 110 ~ 140, pectin 70 ~ 120 and 20 ~ 35 is mixed, and stir, then add lemonade 50 ~ 70 and mix; (3) Fructus Citri grandis meat is smashed, by weight the Fructus Citri grandis meat of 5 ~ 15 is mixed in the mixing sauce of 20 ~ 30, be then heated to 95 ~ 105 DEG C and stir 10 ~ 15 minutes simultaneously; (4) sauce sterilized and seal canned.
2. a kind of Fructus Citri grandis jam with lemon according to claim 1, it is characterised in that: in step (4), described sterilizing is to adopt pasteurization, and sterilising temp is 110 DEG C ~ 120 DEG C, duration 20 ~ 30 minutes.
3. a kind of Fructus Citri grandis jam with lemon according to claim 1, it is characterised in that: in step (1), Fresh Lemon is first pickled 1 ~ 2 day with Sal after cleaning, more again cleans enucleation peeling.
4. a kind of Fructus Citri grandis jam with lemon according to claim 1, it is characterised in that: in step (2), it is additionally added the sodium citrate of 1 ~ 2 and the polyfructosan of 20 ~ 30 by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363560.8A CN105614211A (en) | 2015-06-29 | 2015-06-29 | Grapefruit and lemon jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510363560.8A CN105614211A (en) | 2015-06-29 | 2015-06-29 | Grapefruit and lemon jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614211A true CN105614211A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510363560.8A Pending CN105614211A (en) | 2015-06-29 | 2015-06-29 | Grapefruit and lemon jam |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614211A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307282A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Lemon pomelo acid |
| CN110037277A (en) * | 2019-03-26 | 2019-07-23 | 珠海市宝门食品企业有限公司 | A kind of perfume lemon juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141812A (en) * | 2013-01-31 | 2013-06-12 | 广西宁明正珠食品进出口有限公司 | Lemon jam manufacture method |
| CN104055061A (en) * | 2014-06-13 | 2014-09-24 | 周芬 | Spicy lemon sauce and preparation method thereof |
-
2015
- 2015-06-29 CN CN201510363560.8A patent/CN105614211A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141812A (en) * | 2013-01-31 | 2013-06-12 | 广西宁明正珠食品进出口有限公司 | Lemon jam manufacture method |
| CN104055061A (en) * | 2014-06-13 | 2014-09-24 | 周芬 | Spicy lemon sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 徐丹，等: "低糖菠萝柠檬保健复合果酱的研制", 《现代食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307282A (en) * | 2016-08-30 | 2017-01-11 | 周敏忠 | Lemon pomelo acid |
| CN110037277A (en) * | 2019-03-26 | 2019-07-23 | 珠海市宝门食品企业有限公司 | A kind of perfume lemon juice and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |