CN106174288A - A kind of Niuganguo fruit jam and preparation method thereof - Google Patents

A kind of Niuganguo fruit jam and preparation method thereof Download PDF

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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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Prior art keywords
parts
water
niuganguo
gained
powder
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CN201610692915.2A
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Chinese (zh)
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谢长青
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谢长青
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Priority to CN201610692915.2A priority Critical patent/CN106174288A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of Niuganguo fruit jam and preparation method thereof
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.
CN201610692915.2A 2016-08-19 2016-08-19 A kind of Niuganguo fruit jam and preparation method thereof Withdrawn CN106174288A (en)

Priority Applications (1)

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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)

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CN106174288A true CN106174288A (en) 2016-12-07

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Citations (2)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20161207

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