CN105747166A - Hawthorn jam for promoting digestion and lowering lipid - Google Patents
Hawthorn jam for promoting digestion and lowering lipid Download PDFInfo
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- CN105747166A CN105747166A CN201610259048.3A CN201610259048A CN105747166A CN 105747166 A CN105747166 A CN 105747166A CN 201610259048 A CN201610259048 A CN 201610259048A CN 105747166 A CN105747166 A CN 105747166A
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- 230000000694 effects Effects 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
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- 241000220317 Rosa Species 0.000 abstract 1
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- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
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- 229910052708 sodium Inorganic materials 0.000 abstract 1
- 239000011734 sodium Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a hawthorn jam for promoting digestion and lowering lipid.The hawthorn jam is made from, by weight, 80-90 parts of hawthorn fruits, 10-15 parts of eggplants, 5-6 parts of white vinegar, 30-40 parts of Chinese cabbage, 10-13 parts of edible oil, 40-50 parts of carrots, 13-17 parts of tangerine peels, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alga acid, citric acid, starch, vitamin C, lactic acid and a proper amount of water.According to the hawthorn jam, the raw material utilization rate is greatly increased, the quality and taste of hawthorn fruits are improved, the taste is sour and sweet moderately, the jam is moderate in thickness, and the hawthorn jam has the effects of tonifying the spleen, promoting appetite, promoting digestion to eliminate stagnation, invigorating circulation of blood, reducing phlegm and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to one and help digestion lipopenicillinase hawthorn jam.
Background technology
Currently, the application area of China constantly expands, and fruits output rises the most year after year, but the price of fruit but drops many times, and even its price of the characteristic fruit with the Delta of the Pearl River as representative also falls below historical low level.In every fruit busy season, substantial amounts of fruit also rots because having little time processing, brings huge economic loss to the producer.As can be seen here, development fruit deep processing is the most imperative, and the development of jam is one of its only way.Jam is with fresh fruit as major ingredient, through peeling, except core, protect the high-tech technical recipe deep processings such as look, sterilizing, guarantor's taste and form, jam is made to keep fresh fruit distinctive natural flavour mountaineous, and through various collocation, adjustment so that it is to have fragrant and sweet pleasant, sweet and sour palatability, nutritious.Fruit can not only extend the shelf life after jam is made in deep processing, increases industry added value, moreover it is possible to improves the appetite of people, improves the digestive function of people.And at present jam variety protection the most on the market is single, substantially based on apple, tomato, jam due to long-term this single taste of diet, being difficult to improve the interest in diet of people, the numerous people masses eagerly look forward to that the jam having more taste and more multi items lists to meet dietary requirements.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that one helps digestion lipopenicillinase hawthorn jam.
The present invention is achieved by the following technical solutions:
One helps digestion lipopenicillinase hawthorn jam, is prepared by the raw materials in: hawthorn 80-90, eggplant 10-15, light-coloured vinegar 5-6, Chinese cabbage 30-40, edible oil 10-13, carrot 40-50, orange peel 13-17, roseleaf 11-14, Gorgon fruit 10-12, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
Help digestion according to claims 1 lipopenicillinase hawthorn jam, specifically comprising the following steps that of preparation method
(1) tangerine pith is removed after being cleaned by orange peel, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2-3 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4-5 days, separation of material and slurries；
(3) by eggplant, light-coloured vinegar mixed processing 1-2 days, then eggplant is dried, then after the slurries mixing separated with Gorgon fruit, step 2, slow fire boils dry, and places in baking box and bakes, low temperature drying, make powder, obtain mixed powder；
(4) juice will be broken into after hawthorn stoning, separate haw juice and hawthorn slag charge, then make powder after the drying of hawthorn slag charge, put in the edible oil of burn-out, stir-fry uniformly, then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) Chinese cabbage being ground to form juice, after filtering sediment, haw juice, white granulated sugar with step 4 mix, and heating is boiled and is brewed into hawthorn liquid glucose；
(6) the hawthorn liquid glucose of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that orange peel removable orange peel bitter taste alleviate essential oil taste own after lactic fermentation, and there is light natural orange peel fragrance, improve the local flavor of orange peel.With citric acid, jam pH value is adjusted to less than 3, in the hydrogen ion environment of this high concentration, microorganism surface protein and nucleic acid hydrolysis can be caused and destroy its enzyme, and then reach the purpose of Antibacterial activity, even bacterium robe is under this low pH value environment, also it is the most thermo-labile process, thus can improve the ability of pasteurization.Citric acid can make jam the best to eat with flavor adjustment.It is the fishy smell in order to avoid sodium alginate that sodium alginate adds people's starch, it is also possible to reduces cost, improve yield rate.Sodium alginate adds when close to striking point, to prevent thickener excessive heat in acid condition from decomposing.Jam take the dish out of the pot after should tinning rapidly, after making tinning, sauce body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of jam.Jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce peculiar smell, cause the loss of vitamin.The present invention substantially increases the utilization ratio of raw material, improves quality and the mouthfeel of hawthorn, and sweet mouthfeel is agreeable to the taste, sauce body thickness appropriateness, has the effects such as spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.
Detailed description of the invention
One helps digestion lipopenicillinase hawthorn jam, is prepared by the raw materials in: hawthorn 80, eggplant 10, light-coloured vinegar 5, Chinese cabbage 30, edible oil 10, carrot 40, orange peel 13, roseleaf 11, Gorgon fruit 10, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
Help digestion according to claims 1 lipopenicillinase hawthorn jam, specifically comprising the following steps that of preparation method
(1) remove tangerine pith after being cleaned by orange peel, be cut into filament, put in 90 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10 hours under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4 days, separation of material and slurries；
(3) by eggplant, light-coloured vinegar mixed processing 1 day, then eggplant is dried, then after the slurries mixing separated with Gorgon fruit, step 2, slow fire boils dry, and places in baking box and bakes, low temperature drying, make powder, obtain mixed powder；
(4) juice will be broken into after hawthorn stoning, separate haw juice and hawthorn slag charge, then make powder after the drying of hawthorn slag charge, put in the edible oil of burn-out, stir-fry uniformly, then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) Chinese cabbage being ground to form juice, after filtering sediment, haw juice, white granulated sugar with step 4 mix, and heating is boiled and is brewed into hawthorn liquid glucose；
(6) the hawthorn liquid glucose of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. the lipopenicillinase hawthorn jam that helps digestion, it is characterized in that, be prepared by the raw materials in: hawthorn 80-90, eggplant 10-15, light-coloured vinegar 5-6, Chinese cabbage 30-40, edible oil 10-13, carrot 40-50, orange peel 13-17, roseleaf 11-14, Gorgon fruit 10-12, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
2. help digestion according to claims 1 lipopenicillinase hawthorn jam, it is characterised in that specifically comprising the following steps that of preparation method
(1) tangerine pith is removed after being cleaned by orange peel, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2-3 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4-5 days, separation of material and slurries；
(3) by eggplant, light-coloured vinegar mixed processing 1-2 days, then eggplant is dried, then after the slurries mixing separated with Gorgon fruit, step 2, slow fire boils dry, and places in baking box and bakes, low temperature drying, make powder, obtain mixed powder；
(4) juice will be broken into after hawthorn stoning, separate haw juice and hawthorn slag charge, then make powder after the drying of hawthorn slag charge, put in the edible oil of burn-out, stir-fry uniformly, then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) Chinese cabbage being ground to form juice, after filtering sediment, haw juice, white granulated sugar with step 4 mix, and heating is boiled and is brewed into hawthorn liquid glucose；
(6) the hawthorn liquid glucose of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259048.3A CN105747166A (en) | 2016-04-25 | 2016-04-25 | Hawthorn jam for promoting digestion and lowering lipid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259048.3A CN105747166A (en) | 2016-04-25 | 2016-04-25 | Hawthorn jam for promoting digestion and lowering lipid |
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| CN105747166A true CN105747166A (en) | 2016-07-13 |
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- 2016-04-25 CN CN201610259048.3A patent/CN105747166A/en not_active Withdrawn
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