CN105685905A - Method for preparing pomelo-lemon jam - Google Patents
Method for preparing pomelo-lemon jam Download PDFInfo
- Publication number
- CN105685905A CN105685905A CN201610035769.6A CN201610035769A CN105685905A CN 105685905 A CN105685905 A CN 105685905A CN 201610035769 A CN201610035769 A CN 201610035769A CN 105685905 A CN105685905 A CN 105685905A
- Authority
- CN
- China
- Prior art keywords
- pomelo
- fructus citri
- pomelo peel
- jam
- lemon
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 45
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 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
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 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
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000276331 Citrus maxima Species 0.000 description 1
- 235000001759 Citrus maxima 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
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- -1 multivitamin Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000029663 wound healing Effects 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
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing pomelo-lemon jam and belongs to the field of food. The method comprises the following steps: (1) picking fresh pomelos, and peeling the pomelos, so as to obtain pulp for later use; (2) peeling the pomelo peels by a peeler, and carrying out washing and shredding treatment; (3) heating the pomelo peel shreds in hot water, taking out the pomelo peel shreds, and soaking the pomelo peel shreds into water and refined white sugar in accordance with that the pomelo peels per 100kg are put into 100kg to 150kg of water and 100kg to 120kg of refined white sugar; (4) subjecting the pomelo pulp and the pomelo peel obtained in the step (3) to crushing treatment in a food processer; (5) juicing lemon juice for later use; (6) mixing the mixture obtained in the step (4) with the lemon juice, cooking the mixture in a pot for 2 to 4 hours at the temperature of 40 DEG C to 60 DEG C; (7) carrying out natural cooling, carrying out bottling, and then, carrying out cold storage. According to the method, the pomelo pulp and the pomelo peel serve as main materials, and the lemon juice is added, so that the mouth feel of the jam is improved; meanwhile, after bottling and cold storage, the shelf life of the jam is prolonged. According to the method, the preparation method is simple, and the pomelo-lemon jam is free of additives, is environment-friendly and healthy and is easy to prepare and low in cost.
Description
Technical field
The present invention relates to a kind of preparation method, specifically the preparation method of a kind of Fructus Citri grandis lemon jam, belongs to food technology field。
Background technology
Fructus Citri grandis is refrigerant sour-sweet, nutritious, is the fruit being loved by the people。Containing saccharide, multivitamin, carotene, potassium, calcium, phosphorus etc. in grapefruit flesh。Substantial amounts of vitamin C, it is possible to reducing the cholesterol in blood, the pectin contained by Fructus Citri grandis not only can reduce low-density lipoprotein white level, it is also possible to reduce the damaged condition of arterial wall。Fructus Citri grandis is not only of high nutritive value, but also there is stomach invigorating, lung moistening, enrich blood, bowel relieving, the effect such as convenient, wound healing can be promoted。Grapefruit flesh is fresh, sour-sweet tasty and refreshing, aromatic flavor, refreshing, but Fructus Citri grandis is as eating fruit raw, not easily storing too of a specified duration, the nutritional labeling of anti-season can not show a candle to the fresh grapefruit of this season, therefore, in the nutritional labeling retaining Fructus Citri grandis itself, and do not reduce under the premise of mouthfeel, which kind of technology to be extended the shelf-life of Fructus Citri grandis by, be the previous problem being eager to solve of order。
Summary of the invention
The preparation method that it is an object of the invention to a kind of Fructus Citri grandis lemon jam of offer, under the premise being not added with various additive, it is possible to extend the shelf-life of Fructus Citri grandis, improves the mouthfeel of shaddock jam, and manufacture method is simple while adding Fructus Citri Limoniae juice, green health。
The present invention realizes with following technical scheme: the preparation method of Fructus Citri grandis lemon jam, comprises the following steps:
1) selecting fresh grapefruit, peeling, sarcocarp is standby；
2) dig pomelo peel with barker, clean shredding and process；
3) being put into by the pomelo peel cut in hot water and heat, after getting out, every 100kg pomelo peel puts into immersion 8-12h in 100-150kg water and 100-120kg white sugar；
4) by grapefruit flesh and step 3) pomelo peel that obtains puts into and smashes process in cooking machine；
5) Fructus Citri Limoniae juice is squeezed standby；
6) by step 4) mixture that obtains and Fructus Citri Limoniae juice mixing, put into and boil in pot, temperature at 40-60 DEG C, 2-4 hour time；
7) dry in the air and put chilling treatment after bottling。
Compared with prior art, grapefruit flesh and skin are made major ingredient by the present invention, add Fructus Citri Limoniae juice, promote the mouthfeel of fruit jam, after bottling cold preservation simultaneously, extend the shelf-life of fruit jam。Manufacture method of the present invention is simple, additive-free, and green health easily makes, and cost is low。
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, and embodiment is only indicative and is in no way to be construed as the scope that it is intended to limit the present invention in any manner。
Embodiment 1
The preparation method that the invention provides a kind of Fructus Citri grandis lemon jam, comprises the following steps:
1) selecting fresh grapefruit, peeling, sarcocarp is standby；
2) dig pomelo peel with barker, clean shredding and process；
3) being put into by the pomelo peel cut in hot water and heat, after getting out, every 100kg pomelo peel puts into immersion 8h in 100kg water and 100kg white sugar；
4) by grapefruit flesh and step 3) pomelo peel that obtains puts into and smashes process in cooking machine；
5) Fructus Citri Limoniae juice is squeezed standby；
6) by step 4) mixture that obtains and Fructus Citri Limoniae juice mixing, put into and boil in pot, temperature at 40 DEG C, 4 hours time；
7) dry in the air and put chilling treatment after bottling。
Embodiment 2
The preparation method that the invention provides a kind of Fructus Citri grandis lemon jam, comprises the following steps:
1) selecting fresh grapefruit, peeling, sarcocarp is standby；
2) dig pomelo peel with barker, clean shredding and process；
3) being put into by the pomelo peel cut in hot water and heat, after getting out, every 100kg pomelo peel puts into immersion 10h in 125kg water and 110kg white sugar；
4) by grapefruit flesh and step 3) pomelo peel that obtains puts into and smashes process in cooking machine；
5) Fructus Citri Limoniae juice is squeezed standby；
6) by step 4) mixture that obtains and Fructus Citri Limoniae juice mixing, put into and boil in pot, temperature at 50 DEG C, 3 hours time；
7) dry in the air and put chilling treatment after bottling。
Embodiment 3
The preparation method that the invention provides a kind of Fructus Citri grandis lemon jam, comprises the following steps:
1) selecting fresh grapefruit, peeling, sarcocarp is standby；
2) dig pomelo peel with barker, clean shredding and process；
3) being put into by the pomelo peel cut in hot water and heat, after getting out, every 100kg pomelo peel puts into immersion 12h in 150kg water and 120kg white sugar；
4) by grapefruit flesh and step 3) pomelo peel that obtains puts into and smashes process in cooking machine；
5) Fructus Citri Limoniae juice is squeezed standby；
6) by step 4) mixture that obtains and Fructus Citri Limoniae juice mixing, put into and boil in pot, temperature at 60 DEG C, time 2 h；
7) dry in the air and put chilling treatment after bottling。
Claims (3)
1. the preparation method of a Fructus Citri grandis lemon jam, it is characterised in that comprise the following steps:
1) selecting fresh grapefruit, peeling, sarcocarp is standby；
2) dig pomelo peel with barker, clean shredding and process；
3) being put into by the pomelo peel cut in hot water and heat, after getting out, every 100kg pomelo peel puts into immersion 8-12h in 100-150kg water and 100-120kg white sugar；
4) by grapefruit flesh and step 3) pomelo peel that obtains puts into and smashes process in cooking machine；
5) Fructus Citri Limoniae juice is squeezed standby；
6) by step 4) mixture that obtains and Fructus Citri Limoniae juice mixing, put into and boil in pot, temperature at 40-60 DEG C, 2-4 hour time；
7) dry in the air and put chilling treatment after bottling。
2. the preparation method of a kind of Fructus Citri grandis lemon jam according to claim 1, it is characterised in that in step 1) in, the Fructus Citri grandis selected is small stream honey Fructus Citri grandis。
3. the preparation method of a kind of Fructus Citri grandis lemon jam according to claim 1, it is characterised in that in step 3) in, the temperature of hot water is 60 DEG C。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610035769.6A CN105685905A (en) | 2016-01-19 | 2016-01-19 | Method for preparing pomelo-lemon jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610035769.6A CN105685905A (en) | 2016-01-19 | 2016-01-19 | Method for preparing pomelo-lemon jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685905A true CN105685905A (en) | 2016-06-22 |
Family
ID=56226725
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610035769.6A Withdrawn CN105685905A (en) | 2016-01-19 | 2016-01-19 | Method for preparing pomelo-lemon jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685905A (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 |
| CN110292162A (en) * | 2019-07-10 | 2019-10-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of low caffeine super fine tea powder jam and preparation method thereof |
-
2016
- 2016-01-19 CN CN201610035769.6A patent/CN105685905A/en not_active Withdrawn
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 |
| CN110292162A (en) * | 2019-07-10 | 2019-10-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of low caffeine super fine tea powder jam and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160622 |