CN105815719A - Pineapple jam for replenishing qi and enriching blood - Google Patents
Pineapple jam for replenishing qi and enriching blood Download PDFInfo
- Publication number
- CN105815719A CN105815719A CN201610259045.XA CN201610259045A CN105815719A CN 105815719 A CN105815719 A CN 105815719A CN 201610259045 A CN201610259045 A CN 201610259045A CN 105815719 A CN105815719 A CN 105815719A
- Authority
- CN
- China
- Prior art keywords
- parts
- jam
- water
- starch
- citri tangerinae
- 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- Withdrawn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
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 14
- 239000008280 blood Substances 0.000 title claims abstract description 13
- 210000004369 blood Anatomy 0.000 title claims abstract description 13
- 241000234671 Ananas Species 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000099147 Ananas comosus Species 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 240000001987 Pyrus communis Species 0.000 claims abstract description 8
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 229920000881 Modified starch Polymers 0.000 claims abstract description 7
- 239000004368 Modified starch Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000019426 modified starch Nutrition 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 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 description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 244000236655 Diospyros kaki Species 0.000 claims description 6
- 235000008597 Diospyros kaki Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229960004106 citric acid Drugs 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 229940032147 starch Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 244000285774 Cyperus esculentus Species 0.000 abstract 1
- 235000005853 Cyperus esculentus Nutrition 0.000 abstract 1
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 235000011511 Diospyros Nutrition 0.000 abstract 1
- 241000723267 Diospyros Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000283216 Phocidae Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a pineapple jam for replenishing qi and enriching blood. The pineapple jam is prepared from the following raw materials in part by weight: 90-100 parts of pineapples, 7-11 parts of modified starch, 20-23 parts of chufa, 1-2 parts of pear flowers, 2-3 parts of pear leaves, 13-17 parts of dried persimmons, 40-50 parts of carrots, 13-17 parts of orange peels, 11-14 parts of rose petals, 10-12 parts of gorgon fruit and a proper amount of white granulated sugar, sodium alginate tech grade, citric acid, starch, vitamin C, lactic acid bacteria and water. The pineapple jam contains rich microelements and vitamins, has the effects of clearing heat and quenching thirst, helping digestion and stopping diarrhea, reinforcing the spleen and the stomach, consolidating vitality, replenishing qi and blood, helping digestion, clearing damp and keeping beautiful and slim, is beneficial to the promotion of human body health and can increase the healthcare value of jam.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of vigorate qi and replenish the blood pineapple 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 Producer.As can be seen here, development fruit deep processing is the most imperative, and the development of fruit jam is one of its only way.Fruit jam is with fresh fruit as major ingredient, through peeling, form except high-tech technical recipe deep processings such as core, color fixative, sterilizing, guarantor's tastes, fruit 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 fruit 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 fruit jam variety protection the most on the market is single, substantially based on Fructus Mali pumilae, Fructus Lycopersici esculenti, fruit 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 fruit 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 a kind of vigorate qi and replenish the blood pineapple jam.
The present invention is achieved by the following technical solutions:
A kind of vigorate qi and replenish the blood pineapple jam, is prepared by the raw materials in: Fructus Ananadis comosi 90-100, modified starch 7-11, Corm Eleocharitis 20-23, pear flower 1-2, Folium pyri 2-3, Fructus kaki Siccus 13-17, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to vigorate qi and replenish the blood pineapple jam described in claims 1, specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) after separating fruit juice and marc, then serosity mixing marc, Semen Euryales, step 2 separated after Fructus Ananadis comosi breaks into fruit juice, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) modified starch adding suitable quantity of water mix homogeneously, the fruit juice adding step 3 stirs into serosity, then mixs homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, is brewed into sauce, standby；
(5) pear flower, Folium pyri are added suitable quantity of water slow fire boiling 1-2 hour, after filtering sediment, add white sugar mix homogeneously, heated and boiled, continue heating and be brewed into sugar liquid；
(6) grind pulping with Fructus kaki Siccus after the sugar liquid of step 5 being mixed, then after Corm Eleocharitis sarcocarp is cooked with above-mentioned liquid syrup hybrid infusion 20-24 hour, take out Corm Eleocharitis sarcocarp, dry, make powder, obtain water chestnut starch；
(7) by the sauce adding step 4 after the impregnated sugar liquid of step 6 the most while stirring, 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that Pericarpium Citri tangerinae removable Pericarpium Citri tangerinae bitter taste alleviate quintessence oil taste own after lactate fermentation, and there is light natural Pericarpium Citri tangerinae fragrance, improve the local flavor of Pericarpium Citri tangerinae.With citric acid, fruit jam pH value is adjusted to less than 3, in the hydrion 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 antibacterial 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 fruit 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 thickening agent excessive heat in acid condition from decomposing.Fruit jam take the dish out of the pot after should tinning rapidly, after making tinning, beans body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of fruit jam.Fruit jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce abnormal flavour, cause the loss of vitamin.The present invention contains abundant trace element and dimension is raw, have clearing away summer-heat quench one's thirst, the antidiarrheal that helps digestion, tonifying the spleen and stomach, reinforcing premodial qi, replenishing QI and blood, help digestion, damp eliminating, the effect such as skin care weight reducing, help lend some impetus to the person healthy, improve the health value of fruit jam.
Detailed description of the invention
A kind of vigorate qi and replenish the blood pineapple jam, is prepared by the raw materials in: Fructus Ananadis comosi 90, modified starch 7, Corm Eleocharitis 20, pear flower 1, Folium pyri 2, Fructus kaki Siccus 13, Radix Dauci Sativae 40, Pericarpium Citri tangerinae 13, roseleaf 11, Semen Euryales 10, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to vigorate qi and replenish the blood pineapple jam described in claims 1, specifically comprising the following steps that of preparation method
(1) remove Vascular aurantii after being cleaned by Pericarpium Citri tangerinae, be cut into filament, put in 90 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10 hours under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4 days, separation of material and serosity；
(3) after separating fruit juice and marc, then serosity mixing marc, Semen Euryales, step 2 separated after Fructus Ananadis comosi breaks into fruit juice, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) modified starch adding suitable quantity of water mix homogeneously, the fruit juice adding step 3 stirs into serosity, then mixs homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, is brewed into sauce, standby；
(5) pear flower, Folium pyri are added suitable quantity of water slow fire boiling 1 hour, after filtering sediment, add white sugar mix homogeneously, heated and boiled, continue heating and be brewed into sugar liquid；
(6) grind pulping with Fructus kaki Siccus after the sugar liquid of step 5 being mixed, then after Corm Eleocharitis sarcocarp is cooked with above-mentioned liquid syrup hybrid infusion 20 hours, take out Corm Eleocharitis sarcocarp, dry, make powder, obtain water chestnut starch；
(7) by the sauce adding step 4 after the impregnated sugar liquid of step 6 the most while stirring, 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. a vigorate qi and replenish the blood pineapple jam, it is characterized in that, be prepared by the raw materials in: Fructus Ananadis comosi 90-100, modified starch 7-11, Corm Eleocharitis 20-23, pear flower 1-2, Folium pyri 2-3, Fructus kaki Siccus 13-17, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
2. according to vigorate qi and replenish the blood pineapple jam described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) after separating fruit juice and marc, then serosity mixing marc, Semen Euryales, step 2 separated after Fructus Ananadis comosi breaks into fruit juice, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) modified starch adding suitable quantity of water mix homogeneously, the fruit juice adding step 3 stirs into serosity, then mixs homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, is brewed into sauce, standby；
(5) pear flower, Folium pyri are added suitable quantity of water slow fire boiling 1-2 hour, after filtering sediment, add white sugar mix homogeneously, heated and boiled, continue heating and be brewed into sugar liquid；
(6) grind pulping with Fructus kaki Siccus after the sugar liquid of step 5 being mixed, then after Corm Eleocharitis sarcocarp is cooked with above-mentioned liquid syrup hybrid infusion 20-24 hour, take out Corm Eleocharitis sarcocarp, dry, make powder, obtain water chestnut starch；
(7) by the sauce adding step 4 after the impregnated sugar liquid of step 6 the most while stirring, 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259045.XA CN105815719A (en) | 2016-04-25 | 2016-04-25 | Pineapple jam for replenishing qi and enriching blood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259045.XA CN105815719A (en) | 2016-04-25 | 2016-04-25 | Pineapple jam for replenishing qi and enriching blood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105815719A true CN105815719A (en) | 2016-08-03 |
Family
ID=56527341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259045.XA Withdrawn CN105815719A (en) | 2016-04-25 | 2016-04-25 | Pineapple jam for replenishing qi and enriching blood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105815719A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927669A (en) * | 2017-11-07 | 2018-04-20 | 安徽鸿泰食品有限公司 | A kind of freeze-resistant blueberry jam |
| CN108902846A (en) * | 2018-08-13 | 2018-11-30 | 宁夏爱打听科技有限公司 | A kind of jam production line and production technology |
| CN114128858A (en) * | 2021-11-29 | 2022-03-04 | 广东农工商职业技术学院 | Processing method of pineapple (pineapple) jam |
-
2016
- 2016-04-25 CN CN201610259045.XA patent/CN105815719A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927669A (en) * | 2017-11-07 | 2018-04-20 | 安徽鸿泰食品有限公司 | A kind of freeze-resistant blueberry jam |
| CN108902846A (en) * | 2018-08-13 | 2018-11-30 | 宁夏爱打听科技有限公司 | A kind of jam production line and production technology |
| CN114128858A (en) * | 2021-11-29 | 2022-03-04 | 广东农工商职业技术学院 | Processing method of pineapple (pineapple) jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105747166A (en) | Hawthorn jam for promoting digestion and lowering lipid | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN104247805A (en) | Rich milk-tea flavored flowery health tea and preparation method thereof | |
| CN105815719A (en) | Pineapple jam for replenishing qi and enriching blood | |
| CN104905184A (en) | Sour sweet garlic baby cabbage pickles | |
| CN105901601A (en) | Feature-beautifying intelligence-benefitting strawberry jam | |
| CN105747165A (en) | Skin-moistening face-beautifying tomato jam | |
| CN105901597A (en) | Sour, sweet and refreshing green plum jam | |
| CN105901600A (en) | Intestine-moistening toxin-expelling grapefruit jam | |
| CN105935137A (en) | Apple jam | |
| CN105942368A (en) | Hawthorn jam | |
| CN105942363A (en) | Tomato jam | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN105851997A (en) | Beauty maintaining and young keeping apple jam | |
| CN106307202A (en) | Nutritive rosa roxburghii tratt fruit powder and making method thereof | |
| CN105942382A (en) | Pineapple jam | |
| CN105918981A (en) | Red jujube jam capable of replenishing blood and invigorating brain | |
| CN109548925A (en) | A kind of pine flower milk tea and preparation method thereof | |
| CN105942381A (en) | Watermelon jam | |
| CN105935135A (en) | Red date jam | |
| CN105935136A (en) | Strawberry jam | |
| CN106212609A (en) | A kind of self-control Bulbus Fritillariae Cirrhosae lung moistening cookies and preparation method thereof | |
| CN105994895A (en) | Processing method of papaya fruit particles | |
| CN106343459A (en) | Pomelo fruit jam and preparation method thereof | |
| CN105901598A (en) | Lipid-lowering summer heat-removing watermelon jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |