CN106174288A - A kind of Niuganguo fruit jam and preparation method thereof - Google Patents
A kind of Niuganguo fruit jam and preparation method thereof Download PDFInfo
- Publication number
- CN106174288A CN106174288A CN201610692915.2A CN201610692915A CN106174288A CN 106174288 A CN106174288 A CN 106174288A CN 201610692915 A CN201610692915 A CN 201610692915A CN 106174288 A CN106174288 A CN 106174288A
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- China
- Prior art keywords
- parts
- niuganguo
- water
- gained
- powder
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 22
- 210000000582 semen Anatomy 0.000 claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 11
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 11
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 235000014435 Mentha Nutrition 0.000 claims abstract description 8
- 241001072983 Mentha Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 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
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of Niuganguo fruit jam, be made up of following raw material: Niuganguo, Semen Coicis, Chinese cabbage, Rhizoma sagittariae sagittifoliae, Flos Buddlejae, mentha leave, Herba Menthae Rotundifoliae, crystal sugar, high fructose syrup, jelly powder, powder of Radix Puerariae, water；Its preparation method comprises the following steps: (1), prepare pulp；(2) Semen Coicis slurry, is prepared；(3), vegetable juice is prepared；(4), nutritional solution is prepared；(5) solution is prepared；(6) all being mixed by the material of above steps gained, add jelly powder, powder of Radix Puerariae and suitable quantity of water, stir to obtain mixed liquor；(7) it is thick for mixed liquor entering pot infusion to sauce, and bottling seals, stored refrigerated.Niuganguo fruit jam of the present invention is to be prepared from raw materials such as Niuganguo collocation Semen Coicis, Chinese cabbage, Rhizoma sagittariae sagittifoliae, Flos Buddlejae, powder of Radix Puerariae, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, have pure and fresh wet one's whistle, the effect such as Glycerin, appetite-stimulating indigestion-relieving, be a significant benefit to health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Niuganguo fruit jam and preparation method thereof.
Background technology
Fruit jam is after the mixing of fruit, sugar and acidity regulator, through boiling the gelatinous mass obtained, is also jam.System
It it is a kind of method preserving fruit for a long time as fruit jam.Fruit jam contains natural tartaric acid, can secrete by facilitating digestion liquid, has enhancing food
The effect be intended to, helped digest.Modern is due to life style, the change of dietary habit, and the aggravation of environmental pollution, and human body goes out
Existing degenerative, can be improved by health food such as edible fruit jam, and the nutritional labeling of current fruit jam and taste
The most single, Niuganguo can be combined with other kind of food ingredients, increase its nutritional labeling so that it is mouthfeel is soft, fragrant
Taste is pleasant and is of value to health.
Summary of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of pure and fresh tasty and refreshing, rich in nutrition content is provided, useful
Healthy Niuganguo fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Niuganguo fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Niuganguo 200～500 parts, Semen Coicis 30～50 parts, Chinese cabbage 20～40 parts, Rhizoma sagittariae sagittifoliae 8～15 parts, Flos Buddlejae 3～5 parts,
Mentha leave 2～4 parts, Herba Menthae Rotundifoliae 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, powder of Radix Puerariae 5
～10 parts, water appropriate；
The preparation method of described Niuganguo fruit jam, comprises the following steps:
(1), Niuganguo is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis is soaked 6～9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steaming
Steam-boiler, steaming and decocting 15～25 minutes under 100～110 DEG C of steam, enter in beater afterwards, add 5～8 times of water, pull an oar 15～20 points
Clock, by the serosity filter cleaner after polishing, obtains Semen Coicis slurry；
(3), by Chinese cabbage remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Rhizoma sagittariae sagittifoliae, Flos Buddlejae, mentha leave, Herba Menthae Rotundifoliae cleaning, add 5～8 times of water soak at room temperature 5～10 are little
Time, then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, powder of Radix Puerariae and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Compared with prior art, it is an advantage of the current invention that:
Niuganguo fruit jam of the present invention is to prepare with raw materials such as Niuganguo collocation Semen Coicis, Chinese cabbage, Rhizoma sagittariae sagittifoliae, Flos Buddlejae, powder of Radix Puerariae
Forming, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and without any
Chemical addition agent, have pure and fresh wet one's whistle, the effect such as Glycerin, appetite-stimulating indigestion-relieving, be a significant benefit to health.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of Niuganguo fruit jam, is made up of the raw material of following weight portion:
Niuganguo 200 parts, Semen Coicis 30 parts, Chinese cabbage 20 parts, Rhizoma sagittariae sagittifoliae 8 parts, Flos Buddlejae 3 parts, mentha leave 2 parts, Herba Menthae Rotundifoliae 2 parts,
30 parts of crystal sugar, high fructose syrup 7 parts, jelly powder 10 parts, powder of Radix Puerariae 5 parts, water are appropriate；
The preparation method of described Niuganguo fruit jam, comprises the following steps:
(1), Niuganguo is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis is soaked 6 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, steaming and decocting 25 minutes under 100～110 DEG C of steam, enter afterwards in beater, add 5 times of water, pull an oar 20 minutes, after polishing
Serosity filter cleaner, obtains Semen Coicis slurry；
(3), by Chinese cabbage remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Rhizoma sagittariae sagittifoliae, Flos Buddlejae, mentha leave, Herba Menthae Rotundifoliae cleaning, add 5 times of water soak at room temperature 10 hours, then
Keep temperature 60～70 DEG C of heating to decoct 1 hour, filter, obtain nutritional solution；
(5) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, powder of Radix Puerariae and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Embodiment 2:
A kind of Niuganguo fruit jam, is made up of the raw material of following weight portion:
Niuganguo 500 parts, Semen Coicis 50 parts, Chinese cabbage 40 parts, Rhizoma sagittariae sagittifoliae 15 parts, Flos Buddlejae 5 parts, mentha leave 4 parts, Herba Menthae Rotundifoliae 5 parts,
50 parts of crystal sugar, high fructose syrup 13 parts, jelly powder 25 parts, powder of Radix Puerariae 10 parts, water are appropriate；
The preparation method of described Niuganguo fruit jam, comprises the following steps:
(1), Niuganguo is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis is soaked 9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, steaming and decocting 15 minutes under 100～110 DEG C of steam, enter afterwards in beater, add 8 times of water, pull an oar 15 minutes, after polishing
Serosity filter cleaner, obtains Semen Coicis slurry；
(3), by Chinese cabbage remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Rhizoma sagittariae sagittifoliae, Flos Buddlejae, mentha leave, Herba Menthae Rotundifoliae cleaning, add 8 times of water soak at room temperature 5 hours, then protect
Hold temperature 60～70 DEG C of heating decoct 2 hours, filter, obtain nutritional solution；
(5) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, powder of Radix Puerariae and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, bottling
Seal, put into after it cools down in refrigerator and preserve.
Claims (1)
1. a Niuganguo fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Niuganguo 200～500 parts, Semen Coicis 30～50 parts, Chinese cabbage 20～40 parts, Rhizoma sagittariae sagittifoliae 8～15 parts, Flos Buddlejae 3～5 parts, Herba Menthae
Leaf 2～4 parts, Herba Menthae Rotundifoliae 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, powder of Radix Puerariae 5～10
Part, water appropriate；
The preparation method of described Niuganguo fruit jam, comprises the following steps:
(1), Niuganguo is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis is soaked 6～9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam kettle,
Steaming and decocting 15～25 minutes under 100～110 DEG C of steam, enter in beater afterwards, add 5～8 times of water, pull an oar 15～20 minutes, will
Serosity filter cleaner after polishing, obtains Semen Coicis slurry；
(3), by Chinese cabbage remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Rhizoma sagittariae sagittifoliae, Flos Buddlejae, mentha leave, Herba Menthae Rotundifoliae are cleaned after mix, add 5～8 times of water soak at room temperature 5～10 hours, so
Rear holding temperature 60～70 DEG C of heating decoct 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step (4) institute
The nutritional solution, the solution of step (5) gained that obtain all mix, and add jelly powder, powder of Radix Puerariae and suitable quantity of water, stir and to obtain mixing
Liquid；
(7) mixed liquor of step (6) gained being entered pot, under stirring, little fire infusion to sauce is thick, and bottling seals,
Put into after it cools down in refrigerator and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692915.2A CN106174288A (en) | 2016-08-19 | 2016-08-19 | A kind of Niuganguo fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610692915.2A CN106174288A (en) | 2016-08-19 | 2016-08-19 | A kind of Niuganguo fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174288A true CN106174288A (en) | 2016-12-07 |
Family
ID=57522306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610692915.2A Withdrawn CN106174288A (en) | 2016-08-19 | 2016-08-19 | A kind of Niuganguo fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106174288A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000211A (en) * | 2019-12-29 | 2020-04-14 | 吴昌华 | Arrowhead sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
-
2016
- 2016-08-19 CN CN201610692915.2A patent/CN106174288A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000211A (en) * | 2019-12-29 | 2020-04-14 | 吴昌华 | Arrowhead sauce and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161207 |