CN105942382A - Pineapple jam - Google Patents
Pineapple jam Download PDFInfo
- Publication number
- CN105942382A CN105942382A CN201610094244.XA CN201610094244A CN105942382A CN 105942382 A CN105942382 A CN 105942382A CN 201610094244 A CN201610094244 A CN 201610094244A CN 105942382 A CN105942382 A CN 105942382A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- jam
- mix homogeneously
- 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- Withdrawn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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses pineapple jam which is prepared from the following raw materials including, by weight, 90-100 parts of pineapples, 7-11 parts of modified starch, 20-23 parts of water chestnuts, 1-2 parts of pear flowers, 2-3 parts of pear leaves, 13-17 parts of dried persimmon, 40-50 parts of carrots, 13-17 parts of tangerine peels, 11-14 parts of rose flower petals, 10-12 parts of gorgon fruits, and proper amounts of white granular sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and water. The jam contains abundant microelements and vitamins, has the effects of clearing summer heat and relieving thirst, promoting digestion and relieving diarrhea, tonifying spleen and stomach, reinforcing the vitality qi, boosting qi and blood, dispelling dampness, nourishing the face and slimming body. The jam is beneficial to body health and is improved in health-caring value.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of pineapple jam.
Background technology
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 jam has the features such as long shelf-life, easy preservation, is all-ages food.
Radix Dauci Sativae is crisp delicious, the nutritious homely vegetable of a kind of matter.The traditional Chinese medical science thinks that it can be with invigorating middle warmer gas, invigorating the stomach and promoting digestion, settling five organs, and treating dyspepsia, chronic dysentery, cough, nyctalopia etc. has good therapeutic effect, therefore is described as " east Radix Codonopsis Cardiophyllae ".Radix Dauci Sativae is rich in the nutritional labeling of the needed by human body such as saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, ferrum.
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 pineapple jam.
The present invention is achieved by the following technical solutions:
A kind of 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.
Pineapple jam according to claim 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 the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) modified starch is added suitable quantity of water mix homogeneously, add Fructus Ananadis comosi, Corm Eleocharitis sarcocarp and stir into serosity, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, be brewed into sauce, standby；
(5) pear flower, Folium pyri being added suitable quantity of water slow fire boiling 1-2 hour, add white sugar mix homogeneously, heated and boiled after filtering sediment, then grind pulping after mix with Fructus kaki Siccus, continuation heating is brewed into sugar liquid；
(6) the hot sugar liquid 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 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 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.
Pineapple jam according to claim 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 the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) modified starch is added suitable quantity of water mix homogeneously, add Fructus Ananadis comosi, Corm Eleocharitis sarcocarp and stir into serosity, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, be brewed into sauce, standby；
(5) pear flower, Folium pyri being added suitable quantity of water slow fire boiling 1 hour, add white sugar mix homogeneously, heated and boiled after filtering sediment, then grind pulping after mix with Fructus kaki Siccus, continuation heating is brewed into sugar liquid；
(6) the hot sugar liquid 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 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 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.
Pineapple jam the most according to claim 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 the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) modified starch is added suitable quantity of water mix homogeneously, add Fructus Ananadis comosi, Corm Eleocharitis sarcocarp and stir into serosity, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, be brewed into sauce, standby；
(5) pear flower, Folium pyri being added suitable quantity of water slow fire boiling 1-2 hour, add white sugar mix homogeneously, heated and boiled after filtering sediment, then grind pulping after mix with Fructus kaki Siccus, continuation heating is brewed into sugar liquid；
(6) the hot sugar liquid 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 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 |
|---|---|---|---|
| CN201610094244.XA CN105942382A (en) | 2016-02-22 | 2016-02-22 | Pineapple jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610094244.XA CN105942382A (en) | 2016-02-22 | 2016-02-22 | Pineapple jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942382A true CN105942382A (en) | 2016-09-21 |
Family
ID=56917289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610094244.XA Withdrawn CN105942382A (en) | 2016-02-22 | 2016-02-22 | Pineapple jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942382A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
-
2016
- 2016-02-22 CN CN201610094244.XA patent/CN105942382A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
| CN104489747A (en) | Flavored eggs with yellow peach flavor and preparation method of flavored eggs | |
| CN105795378A (en) | Processing method of health-care muraenesox cinereus | |
| CN105325819A (en) | Making method of Chinese chestnut and mushroom particle drink | |
| CN105815719A (en) | Pineapple jam for replenishing qi and enriching blood | |
| CN106306961A (en) | Sugar orange and cherry juice and making method | |
| CN105942368A (en) | Hawthorn jam | |
| CN105942363A (en) | Tomato jam | |
| CN105935137A (en) | Apple jam | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN105942382A (en) | Pineapple jam | |
| CN106666564A (en) | Pickled allium chinensis product and pickling method thereof | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN106235022A (en) | A kind of preparation method of refrigerant mung bean sauce | |
| CN105942214A (en) | Preparation method of fermented soya bean-chickens | |
| CN105901597A (en) | Sour, sweet and refreshing green plum jam | |
| CN106307202A (en) | Nutritive rosa roxburghii tratt fruit powder and making method thereof | |
| CN107509838A (en) | A kind of preparation method of fermented black rice tea | |
| CN105935136A (en) | Strawberry jam | |
| CN105942381A (en) | Watermelon jam | |
| CN104886419A (en) | Iron supplementing apple sauce and preparation method thereof | |
| CN105192742A (en) | Plum blossom fruity nutritive sausage and processing method thereof | |
| CN105935135A (en) | Red date jam | |
| CN103976222A (en) | Bouquet blueberry-containing steamed cake and making method thereof |
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: 20160921 |