CN105918983A - Blueberry and rose flower low sugar compound jam - Google Patents
Blueberry and rose flower low sugar compound jam Download PDFInfo
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- CN105918983A CN105918983A CN201610276763.8A CN201610276763A CN105918983A CN 105918983 A CN105918983 A CN 105918983A CN 201610276763 A CN201610276763 A CN 201610276763A CN 105918983 A CN105918983 A CN 105918983A
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- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 29
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- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 10
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- 239000000843 powder Substances 0.000 claims abstract description 8
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
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- 239000011521 glass Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
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- 239000007787 solid Substances 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 2
- 229920002752 Konjac Polymers 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 239000000252 konjac Substances 0.000 abstract 2
- 229930002877 anthocyanin Natural products 0.000 abstract 1
- 235000010208 anthocyanin Nutrition 0.000 abstract 1
- 239000004410 anthocyanin Substances 0.000 abstract 1
- 150000004636 anthocyanins Chemical class 0.000 abstract 1
- 239000000701 coagulant Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 102000019197 Superoxide Dismutase Human genes 0.000 description 5
- 108010012715 Superoxide dismutase Proteins 0.000 description 5
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 241000736767 Vaccinium Species 0.000 description 2
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- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin 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
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000003813 thumb Anatomy 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a blueberry and rose flower low sugar compound jam. The compound jam is characterized by comprising the following components in parts by mass: 30-50 parts of fresh blueberry fruits, 6-9 parts of edible fresh rose petals, 8-12 parts of oligosaccharides, 3-5 parts of konjac powder and 20-40 parts of water. The blueberry anthocyanins and rose SOD play roles in promoting and protecting each other. At the same time, the compound jam also makes up for the existing shortage that the blueberry product is single in efficacy. A used sweeter is oligosaccharides, which is wide in edible population, and a coagulant is natural and health-care food konjac flour. The compound jam is green, healthy and safe food which is easily absorbed by human body, complete in nutrition and low in sugar.
Description
Technical field
The present invention relates to a kind of blue berry Flos Rosae Rugosae low sugar compound nectar.
Background technology
Blue berry (Vaccinium Spp), for Ericaceae genus vaccinium plant, for perennial fallen leaves or evergreen shrubs or undershrub seeds.Blueberry contains antioxidant, folic acid, antibacterial resist the multiple compounds such as the factor, anthocyanidin, carotene, ellagic acid, has and improves immunity, defying age, improves effect such as internal environment of human body.But blue berry is as the Typical Representative of small berries, the tender succulence of fruit, it is highly prone to damage and rots, storage tolerance ability, easily lose product characteristics and edibility thereof.Flos Rosae Rugosae (Rosa rugosa thumb.) is rosaceous plant, and edible rose contains SOD superoxide dismutase and various trace elements, and often food Flos Rosae Rugosae has soothing liver-QI and wakes up stomach, has a respite and invigorates blood circulation, and looks improving and the skin nourishing makes us refreshing refreshing effect.But Flos Rosae Rugosae is eaten raw or steeps and drinks because astringent taste is heavier, and directly edible crowd is less, and fresh rose flower is difficult to storage, for processing the stuffing material of fresh rose flower cake after currently mainly using the mode of sugaring to preserve, or makes flower sauce, but high sugar food eats crowd and is restricted.
Summary of the invention
It is an object of the invention to the problem for above-mentioned existence, it is provided thatOnePlant delicious flavour, the blue berry Flos Rosae Rugosae low sugar compound nectar of delicate mouthfeel.
The present invention is achieved in that and includes blue berry, edible rose, it is characterized in that the quality of each component than formula is: blueberry fresh fruit 30～50 parts, edible fresh-rose lobe 6～9 parts, oligosaccharide 8～12 parts, Rhizoma amorphophalli powder 3～5 parts, water 20～40 parts.Making step is as follows:
1), get the raw materials ready: choose fresh, without the blue berry that goes mouldy, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby, is put into by the blue berry that pretreatment is good in beater and pulls an oar, makes blueberry pulp exquisiteness homogeneous；Selecting without rotten, withered, the edible fresh-rose lobe of insect pest, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby；
2), allotment and homogenizing: take blue berry, edible fresh-rose lobe, oligosaccharide, Rhizoma amorphophalli powder and water in mass ratio, put in homogenizing pot, heat and stir, be heated to 85～95 DEG C so that it is mix homogeneously；
3), concentrate: by step 2) the allotment good mixture of homogenizing puts in concentration pan, concentrates under temperature 55～60 DEG C, vacuum 0.2～0.3 MPa, to be concentrated to solid content be 32% time, agitating heating under atmospheric pressure state, take the dish out of the pot rapidly to 93～96 DEG C；
4), canned and sterilizing: by the fruit jam after step 3) concentration, be hot filling in the glass jar sterilized, at 90～110 DEG C of condition sterilizings 15～30 min after sealing, be cooled to room temperature after sterilizing.
SOD superoxide dismutase can remove free radical, improves immunity, defying age, improves the internal environment of human body, be finally reached the purpose of beauty treatment, skin care, life lengthening.But easily being destroyed by gastric acid, protease without the SOD superoxide dismutase of bio-modification, causing activity to reduce affects effect.The present invention integrates the anthocyanidin of blue berry and effect of the SOD superoxide dismutase of Flos Rosae Rugosae, and in Flos Rosae Rugosae, SOD superoxide dismutase is stable in sour environment under the protection of vaccinium oxycoccus pigment, and effect is lasting.The anthocyanidin of blue berry is combined with free radical and oxide the most competitively simultaneously, the oxygen-derived free radicals in purged body, and vaccinium oxycoccus pigment and Flos Rosae Rugosae SOD play mutually protection and facilitation.Compensate for the SOD deficiency that activity reduces under sour environment, also compensate for existing blue berry product efficacy and the single deficiency of mouthfeel simultaneously.In the present invention, sweeting agent uses oligosaccharide, and oligosaccharide belongs to non-insulin and relied on, and blood glucose will not be made to raise, and is suitable for hyperglycemia population and diabetes patient, and oligosaccharide caloric value is the lowest, is seldom converted into fat.With Rhizoma amorphophalli powder as thickening agent, Rhizoma amorphophalli powder is natural health care.The present invention be a kind of human body easily absorb, the green health safety food of comprehensive nutrition, low sugar.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is illustrated.
1, get the raw materials ready: choose fresh, without the blue berry that goes mouldy, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby, is put into by the blue berry that pretreatment is good in beater and pulls an oar, makes blueberry pulp exquisiteness homogeneous.Selecting without rotten, withered, the edible fresh-rose lobe of insect pest, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby.
2, allotment and homogenizing: blue berry 39 parts in mass ratio, edible fresh-rose lobe 7 parts, oligosaccharide 10 parts, Rhizoma amorphophalli powder 4 parts, 40 parts of water is put in homogenizing pot, heats and stirs, and is heated to 85～95 DEG C so that it is mix homogeneously；
3, concentrate: step 2 is allocated the good mixture of homogenizing and puts in concentration pan, concentrate under temperature 55～60 DEG C, vacuum 0.2～0.3 MPa, to be concentrated to solid content be 32% time, agitating heating under atmospheric pressure state, take the dish out of the pot rapidly to 93～96 DEG C.
4, canned and sterilizing: the fruit jam after step 3 being concentrated, is hot filling in the glass jar sterilized, at 90～110 DEG C of condition sterilizings 15～30 min after sealing, is cooled to room temperature after sterilizing.
Claims (2)
1. a blue berry Flos Rosae Rugosae low sugar compound nectar, including blue berry, edible rose, is characterized in that the quality of each component than formula is: blueberry fresh fruit 30～50 parts, edible fresh-rose lobe 6～9 parts, oligosaccharide 8～12 parts, Rhizoma amorphophalli powder 3～5 parts, water 20～40 parts.
2. a manufacture method for blue berry Flos Rosae Rugosae low sugar compound nectar described in claim 1, is characterized in that step is as follows:
1), get the raw materials ready: choose fresh, without the blue berry that goes mouldy, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby, is put into by the blue berry that pretreatment is good in beater and pulls an oar, makes blueberry pulp exquisiteness homogeneous；Selecting without rotten, withered, the edible fresh-rose lobe of insect pest, soak 30min with saline solution, after rinsing well with clear water, airing is water stain standby；
2), allotment and homogenizing: take blue berry, edible fresh-rose lobe, oligosaccharide, Rhizoma amorphophalli powder and water in mass ratio, put in homogenizing pot, heat and stir, be heated to 85～95 DEG C so that it is mix homogeneously；
3), concentrate: by step 2) the allotment good mixture of homogenizing puts in concentration pan, concentrates under temperature 55～60 DEG C, vacuum 0.2～0.3 MPa, to be concentrated to solid content be 32% time, agitating heating under atmospheric pressure state, take the dish out of the pot rapidly to 93～96 DEG C；
4), canned and sterilizing: by the fruit jam after step 3) concentration, be hot filling in the glass jar sterilized, at 90～110 DEG C of condition sterilizings 15～30 min after sealing, be cooled to room temperature after sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276763.8A CN105918983A (en) | 2016-04-29 | 2016-04-29 | Blueberry and rose flower low sugar compound jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610276763.8A CN105918983A (en) | 2016-04-29 | 2016-04-29 | Blueberry and rose flower low sugar compound jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918983A true CN105918983A (en) | 2016-09-07 |
Family
ID=56837940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610276763.8A Pending CN105918983A (en) | 2016-04-29 | 2016-04-29 | Blueberry and rose flower low sugar compound jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568672A (en) * | 2017-08-30 | 2018-01-12 | 安庆市贵文农业科技有限公司 | A kind of probiotics blueberry raspberry compound nectar |
| CN110731489A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar blueberry and rose compound health jam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | Rose paste and preparation method thereof |
| CN102461767A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Aloe composite jam and preparation method thereof |
| CN104222718A (en) * | 2014-07-22 | 2014-12-24 | 临沂大学 | Blueberry-cherry composite jam and preparation method |
| CN105520109A (en) * | 2015-12-29 | 2016-04-27 | 苟秀芹 | Rose-mulberry fruit jam |
-
2016
- 2016-04-29 CN CN201610276763.8A patent/CN105918983A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN102461767A (en) * | 2010-11-04 | 2012-05-23 | 南通玺运贸易有限公司 | Aloe composite jam and preparation method thereof |
| CN102423028A (en) * | 2011-12-20 | 2012-04-25 | 大连创达技术交易市场有限公司 | Rose paste and preparation method thereof |
| CN104222718A (en) * | 2014-07-22 | 2014-12-24 | 临沂大学 | Blueberry-cherry composite jam and preparation method |
| CN105520109A (en) * | 2015-12-29 | 2016-04-27 | 苟秀芹 | Rose-mulberry fruit jam |
Non-Patent Citations (1)
| Title |
|---|
| 杨宝进 等: "《现代食品加工学 下册 第1版》", 30 September 2006 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568672A (en) * | 2017-08-30 | 2018-01-12 | 安庆市贵文农业科技有限公司 | A kind of probiotics blueberry raspberry compound nectar |
| CN110731489A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar blueberry and rose compound health jam |
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Application publication date: 20160907 |