CN106213364A - A kind of long shelf-life health preserving watermelon peel jam and preparation method thereof - Google Patents
A kind of long shelf-life health preserving watermelon peel jam and preparation method thereof Download PDFInfo
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- CN106213364A CN106213364A CN201610588236.0A CN201610588236A CN106213364A CN 106213364 A CN106213364 A CN 106213364A CN 201610588236 A CN201610588236 A CN 201610588236A CN 106213364 A CN106213364 A CN 106213364A
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- China
- Prior art keywords
- jam
- watermelon peel
- life
- health preserving
- long shelf
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Links
- 241000219109 Citrullus Species 0.000 title claims abstract description 22
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 22
- 230000036541 health Effects 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 45
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000654 additive Substances 0.000 claims abstract description 25
- 230000000996 additive effect Effects 0.000 claims abstract description 24
- 230000003260 anti-sepsis Effects 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000009636 Huang Qi Substances 0.000 claims abstract description 10
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- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 235000020095 red wine Nutrition 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 7
- 108010039918 Polylysine Proteins 0.000 claims description 25
- 229920000656 polylysine Polymers 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000021419 vinegar Nutrition 0.000 claims description 17
- 239000000052 vinegar Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 14
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 11
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- 239000000576 food coloring agent Substances 0.000 claims description 10
- 244000269722 Thea sinensis Species 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
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- 239000003814 drug Substances 0.000 claims description 6
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
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- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 4
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 4
- 239000002221 antipyretic Substances 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
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- 239000011718 vitamin C Substances 0.000 abstract description 3
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- 230000000844 anti-bacterial effect Effects 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
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- 239000000049 pigment Substances 0.000 description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
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- 238000009395 breeding Methods 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- -1 flavanol compound Chemical class 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 230000035502 ADME Effects 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000270200 Citrullus vulgaris Species 0.000 description 1
- 235000012840 Citrullus vulgaris Nutrition 0.000 description 1
- 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
- 241000196324 Embryophyta 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
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CIOAGBVUUVVLOB-NJFSPNSNSA-N Strontium-90 Chemical compound [90Sr] CIOAGBVUUVVLOB-NJFSPNSNSA-N 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
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- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
Abstract
The invention discloses a kind of long shelf-life health preserving watermelon peel jam and preparation method thereof, wherein fruit jam is made up of the raw material of following weight portion: Exocarpium Citrulli 40 80 parts, white sugar 20 40 parts, maltose 10 20 parts, food additive 0.1 1.0 parts, nourishing additive agent 9 15, antisepsis antistaling agent 0.01 0.1 parts, water is appropriate；Described nourishing additive agent is made up of the raw material of following weight portion: the Radix Astragali 1 1.2, Pericarpium Citri Reticulatae 2 2.3, Semen Ziziphi Spinosae 1.5 2, Radix Angelicae Sinensis 1.2 1.5, Fructus Benincasae 89, cheese 0.5 1, red wine 1 1.5.The present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, take full advantage of Exocarpium Citrulli antipyretic drive away summer heat, antiinflammatory, blood pressure lowering Vitamin C, effect of low sugar；Containing multiple medicinal herb components, often eat and can reach nourishing blood to tranquillize the mind, liver heat removing function of gallbladder promoting, effect of replenishing QI to invigorate the spleen, there is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam；The manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to popularization and application.
Description
Technical field
The invention belongs to agricultural byproducts processing technical field, relate to a kind of fruit jam and processing technology thereof, refer specifically to a kind of long
Shelf-life health preserving watermelon peel jam and preparation method thereof.
Background technology
Fruit jam, sweet and sour taste, it is western-style food, picnic, the instant food of travelling at home, is also cake, bread, confection, ice river in Henan Province
One of sandwich raw materials of food such as pouring.Fruit jam contains natural tartaric acid, can secrete by facilitating digestion liquid, has appetite strengthening, helps digest
Effect.Fruit jam can also increase pigment, and iron deficiency anemia is had auxiliary curative effect.Fruit jam, containing abundant potassium, zinc element, can eliminate tired
Labor, memory reinforcing, infant eats fruit jam can supplement calcium, phosphorus, prevention rickets.
Exocarpium Citrulli nutrition is the abundantest, and it is many that it contains glucose, malic acid, fruit acid, saccharase, licopersicin and Hu Luobu etc.
Plant nutrient substance.Test prove Exocarpium Citrulli have antipyretic drive away summer heat, antiinflammatory and the effect of blood pressure lowering Vitamin C；It can promote the oldest of human body
Metabolism；The effect that can also play vessel softening and expansion blood vessel reduces cholesterol deposition on arterial wall.But, common people are not
Know how to eat Exocarpium Citrulli, the most still fall, the most unfortunately.Not only causing the wasting of resources, the Exocarpium Citrulli abandoned easily is ruined, is sent out
Smelly, cause environmental pollution, affect our living environment.
At present, the shelf-life of jam food is usually half a year to about 1 year.In order to seek exorbitant profit, overwhelming majority businessman
In order to extend storage life and the shelf life of fruit jam, it will usually add the chemical classes food preservative exceeded standard in fruit jam, through long
The experiment of phase and application understand, eat for a long time or exceed standard eat substantial amounts of chemical classes preservative will affect human body health.Remove
Outside this, food is put spoiled, rotten for a long time, is because the microbial reproductions such as antibacterial, mycete, yeast, decomposes composition of food, secretion
Noxious substance.Therefore, effective period of food quality to be extended, prevent food apoilage, emphasis will suppress antibacterial, mycete, yeast
Deng microbial reproduction.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of long shelf-life health preserving watermelon peel jam and preparation method thereof,
Take full advantage of Exocarpium Citrulli antipyretic drive away summer heat, antiinflammatory, blood pressure lowering, the characteristic of low sugar, and nutritious, there is obvious bacteriostasis, preservation and make
With, inherently extend the shelf-life of fruit jam, avoid Exocarpium Citrulli simultaneously and be dropped and waste.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of long shelf-life health preserving watermelon peel jam, is made up of the raw material of following weight portion: Exocarpium Citrulli 40-80 part, white sugar 20-
40 parts, maltose 10-20 part, food additive 0.1-1.0 part, nourishing additive agent 9-15 part, antisepsis antistaling agent 0.01-0.1 part,
Water is appropriate；
Described nourishing additive agent is made up of the raw material of following weight portion: Radix Astragali 1-1.2, Pericarpium Citri Reticulatae 2-2.3, Semen Ziziphi Spinosae 1.5-2, Radix Angelicae Sinensis
1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 1-1.5；
The percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-15%, apple vinegar
10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is supplied by sterile purified water.
As the prioritization scheme of this case, the manufacture method of affiliated nourishing additive agent specifically includes following steps:
(1) by the Radix Astragali, Pericarpium Citri Reticulatae, Semen Ziziphi Spinosae, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 40-60 min of 3-6 times amount, filter cleaner, receive
Concentrate after collection filtrate extraction, obtain Chinese medicine juice；
(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature
Spend 40-50 DEG C of slow fire and boil 30-40 min, boil while stir to thickness and i.e. obtain nourishing additive agent.
As the prioritization scheme of this case, the manufacture method of described antisepsis antistaling agent, specifically include following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
As the prioritization scheme of this case, described food additive is food coloring or/and edible essence.
As the prioritization scheme of this case, described food coloring is Radix Dauci Sativae juice or Pulp Citrulli juice.
As the prioritization scheme of this case, described edible essence is apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence
In choose any one kind of them.
As the prioritization scheme of this case, described Exocarpium Citrulli 60 parts, white sugar 30 parts, maltose 10 parts, food additive 0.5
Part, nourishing additive agent 10, antisepsis antistaling agent 0.08 part, 50 parts of water；In described nourishing additive agent: the Radix Astragali 1.2, Pericarpium Citri Reticulatae 2, Semen Ziziphi Spinosae
1.8, Radix Angelicae Sinensis 1.5, Fructus Benincasae 8, cheese 0.7, red wine 1.5.
The manufacture method of a kind of long shelf-life health preserving watermelon peel jam, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in fruit jam pot by b, put and boil 5 min on very hot oven, place into white sugar and wheat
Bud sugar, heats while stirring, changes the 20-30min that simmers in water after sugar fully dissolves；
C is sequentially added into nourishing additive agent, antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring is extremely
It fully dissolves, then boils 20-40 min, takes a small amount of fruit jam with little spoon, pours in square position, if without wandering phenomenon, after fire cools down,
Pour in container, seal, cold preservation.
The invention has the beneficial effects as follows:
1, the present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, fragrant and sweet tasty and refreshing, glittering and translucent, takes full advantage of Citrullus vulgaris
Skin is antipyretic to drive away summer heat, antiinflammatory, blood pressure lowering Vitamin C, effect of low sugar；The present invention possibly together with multiple medicinal herb components, often edible up to
To nourishing blood to tranquillize the mind, liver heat removing function of gallbladder promoting, effect of replenishing QI to invigorate the spleen；
2, the antisepsis antistaling agent in the present invention is using polylysine as effective ingredient, has good antibacterial activity and thermally-stabilised
Property, there is certain antiphagin ability simultaneously, most of funguses and some virus are all had strong suppression to make by polylysine
With, it is therefore prevented that food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food；And with fruit
The acidic materials such as the acetic acid in vinegar, other acid antibacterial generation synergism, strengthen bacteriostasis, preservation effect；Safe and nontoxic, green
Color, noresidue, hence it is evident that decrease the addition of additive, effectively extend the shelf-life of fruit jam；
3, the manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention and effect thereof are further elaborated.
A kind of long shelf-life health preserving watermelon peel jam, is made up of the raw material of following weight portion: Exocarpium Citrulli 40-80 part, white sand
Sugar 20-40 part, maltose 10-20 part, food additive 0.1-1.0 part, nourishing additive agent 9-15, antisepsis antistaling agent 0.01-0.1
Part, water is appropriate；Described nourishing additive agent is made up of the raw material of following weight portion: Radix Astragali 1-1.2, Pericarpium Citri Reticulatae 2-2.3, Semen Ziziphi Spinosae 1.5-
2, Radix Angelicae Sinensis 1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 1-1.5；The manufacture method of nourishing additive agent specifically includes following step
Rapid:
(1) by the Radix Astragali, Pericarpium Citri Reticulatae, Semen Ziziphi Spinosae, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 40-60 min of 3-6 times amount, filter cleaner, receive
Concentrate after collection filtrate extraction, obtain Chinese medicine juice；
(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature
Spend 40-50 DEG C of slow fire and boil 30-40 min, boil while stir to thickness and i.e. obtain nourishing additive agent.
Preferably, described Exocarpium Citrulli 60 parts, white sugar 30 parts, maltose 10 parts, food additive 0.5 part, nutrition is added
Agent 10, antisepsis antistaling agent 0.08 part, 50 parts of water；In described nourishing additive agent: the Radix Astragali 1.2, Pericarpium Citri Reticulatae 2, Semen Ziziphi Spinosae 1.8, Radix Angelicae Sinensis
1.5, Fructus Benincasae 8, cheese 0.7, red wine 1.5.Wherein, food additive is food coloring or/and edible essence, to increase fruit jam
Color, smell and taste, increase the appetite of people；Food coloring is the natural pigment such as Radix Dauci Sativae juice or Pulp Citrulli juice, it is to avoid edible more technicolor
Health of human body is caused damage by the additives such as element；Edible essence is in apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence
Choosing any one kind of them, because watermelon peel jam taste is lighter good to eat, most of children may not like, by adding the edible of different taste
Essence, to expand its taste, expands edible crowd.
Preferably, the percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-
15%, apple vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is mended by sterile purified water
Foot；Wherein epsilon-polylysine selected by polylysine.The manufacture method of described antisepsis antistaling agent, specifically includes following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
The present invention using polylysine as the effective ingredient of antisepsis antistaling agent, preferably epsilon-polylysine (ε-PL).First, poly-
Lysine, as a kind of antiseptics for natural food, has good antibacterial activity and heat stability, and polylysine is for most of G
+, G-antibacterial, fungus and some virus there is strong inhibitory action, there is certain antiphagin ability simultaneously, it is therefore prevented that
Food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food.Additionally, polylysine tool
There is the highest safety: chmice acute is administered orally toxicologic study and indicates polylysine avirulence；Antibacterial recovers sudden change and measures table
Bright polylysine is without mutagenicity；The absorption of the epsilon-polylysine of 14C-labelling, distribution, metabolism and excretion research (ADME) table
Bright, polylysine absorption extreme difference in the intestines and stomach, through the excretion of 168 hours, radioactivity all disappeared, and was shone by automatic radiant
Instrument is observed, and polylysine is not accumulation in each tissue and organ；The avirulence of above-mentioned experiment equal surface polylysine and use
Safety, further ensures food safety, not only has good anti-corrosive fresh-keeping function as food preservative freshness retaining agent,
And safe and nontoxic, noresidue.Adding apple vinegar in antisepsis antistaling agent, polylysine can be with the acid such as the acetic acid in fruit vinegar
Matter generation synergism, can strengthen fungistatic effect further；Add in fruit vinegar solution and be slowly added to polylysine and make it abundant
Dissolve, the mouthfeel of food will not be produced any impact.Potassium sorbate is the safest preservative, is frequently used for beverage, Fructus Vitis viniferae
The food such as wine, preserved fruit, canned food, soy sauce, vinegar, flour paste, fruit jam, pickles；Potassium sorbate is acid preservative, has higher antibacterial
Performance, all has inhibitory action to antibacterial, mycete, yeast；Experiment shows, polylysine is used along with other acid antibacterial
Biocidal property can be remarkably reinforced, reach longer effective period of food quality.Tea polyphenols (Tea Polyphenols) is Polyphenols in Folium Camelliae sinensis
The general name of material, including flavanol compound, anthocyanin class, flavonoid, flavonols and phenolic acids etc., wherein with flavanol compound material
(catechin) is mostly important；Tea polyphenols, also known as tea tan or tea tannin, is one of Main Ingredients and Appearance forming Tea color fragrance, is also tea
One of Main Ingredients and Appearance having health care in leaf.Research shows, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can have
Effect ground stops radioactive substance to invade bone marrow, and strontium 90 and Co 60 can be made to excrete rapidly, is described as " spoke by healthy and medical circle
Penetrate jinx ", it is possible to alleviate chemical substance and produce radiation at human body, be a kind of green health additive.The present invention is with polylysine
For effective ingredient, add multiple bacteriostatic preservative, safe and nontoxic, green, noresidue simultaneously, there is good bacteriostasis, preservation and make
With, inherently extend the shelf-life of food, half a year fruit jam shelf-life can be extended about.
The manufacture method of a kind of long shelf-life health preserving watermelon peel jam, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in fruit jam pot by b, put and boil 5 min on very hot oven, place into white sugar and wheat
Bud sugar, heats while stirring, changes the 20-30min that simmers in water after sugar fully dissolves；
C is sequentially added into nourishing additive agent, antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring is extremely
It fully dissolves, then boils 20-40 min, takes a small amount of fruit jam with little spoon, pours in square position, if without wandering phenomenon, after fire cools down,
Pour in container, seal, cold preservation.Wherein food coloring is the natural pigment such as Radix Dauci Sativae juice or Pulp Citrulli juice, edible essence
For apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence are chosen any one kind of them；
Above example is only exemplary, can't limit to the present invention, it should be pointed out that for a person skilled in the art,
Under technology provided by the present invention is enlightened, other equivalent modifications made and improvement, it is regarded as the protection model of the present invention
Enclose.
Claims (8)
1. one kind long shelf-life health preserving watermelon peel jam, it is characterised in that: it is made up of the raw material of following weight portion: Exocarpium Citrulli 40-
80 parts, white sugar 20-40 part, maltose 10-20 part, food additive 0.1-1.0 part, nourishing additive agent 9-15 part, anticorrosion protect
Fresh dose of 0.01-0.1 part, water is appropriate；
Described nourishing additive agent is made up of the raw material of following weight portion: Radix Astragali 1-1.2, Pericarpium Citri Reticulatae 2-2.3, Semen Ziziphi Spinosae 1.5-2, Radix Angelicae Sinensis
1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 1-1.5；
The percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-15%, apple vinegar
10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is supplied by sterile purified water.
One the most according to claim 1 health preserving of long shelf-life watermelon peel jam, it is characterised in that: affiliated nourishing additive agent
Manufacture method specifically include following steps:
(1) by the Radix Astragali, Pericarpium Citri Reticulatae, Semen Ziziphi Spinosae, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 40-60 min of 3-6 times amount, filter cleaner, receive
Concentrate after collection filtrate extraction, obtain Chinese medicine juice；
(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature
Spend 40-50 DEG C of slow fire and boil 30-40 min, boil while stir to thickness and i.e. obtain nourishing additive agent.
One the most according to claim 1 health preserving of long shelf-life watermelon peel jam, it is characterised in that: described antisepsis antistaling agent
Manufacture method, specifically include following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
One the most according to claim 1 health preserving of long shelf-life watermelon peel jam, it is characterised in that: described food additive
For food coloring or/and edible essence.
One the most according to claim 4 health preserving of long shelf-life watermelon peel jam, it is characterised in that: described food coloring is
Radix Dauci Sativae juice or Pulp Citrulli juice.
One the most according to claim 4 health preserving of long shelf-life watermelon peel jam, it is characterised in that: described edible essence is
Apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence are chosen any one kind of them.
One the most according to claim 1 health preserving of long shelf-life watermelon peel jam, it is characterised in that: described Exocarpium Citrulli 60
Part, white sugar 30 parts, maltose 10 parts, food additive 0.5 part, nourishing additive agent 10, antisepsis antistaling agent 0.08 part, water 50
Part；In described nourishing additive agent: the Radix Astragali 1.2, Pericarpium Citri Reticulatae 2, Semen Ziziphi Spinosae 1.8, Radix Angelicae Sinensis 1.5, Fructus Benincasae 8, cheese 0.7, red wine 1.5.
8., according to the manufacture method of the arbitrary described a kind of long shelf-life health preserving watermelon peel jam of claim 1-7, its feature exists
In, comprise the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in fruit jam pot by b, put and boil 5 min on very hot oven, place into white sugar and wheat
Bud sugar, heats while stirring, changes the 20-30min that simmers in water after sugar fully dissolves；
C is sequentially added into nourishing additive agent, antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring is extremely
It fully dissolves, then boils 20-40 min, takes a small amount of fruit jam with little spoon, pours in square position, if without wandering phenomenon, after fire cools down,
Pour in container, seal, cold preservation.
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Application publication date: 20161214 |