CN106213376A - A kind of sweet Jambul fruit jam and preparation method thereof - Google Patents

A kind of sweet Jambul fruit jam and preparation method thereof Download PDF

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Publication number
CN106213376A
CN106213376A CN201610694085.7A CN201610694085A CN106213376A CN 106213376 A CN106213376 A CN 106213376A CN 201610694085 A CN201610694085 A CN 201610694085A CN 106213376 A CN106213376 A CN 106213376A
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China
Prior art keywords
parts
water
gained
semen sojae
sojae atricolor
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CN201610694085.7A
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Chinese (zh)
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李松林
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李松林
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Priority to CN201610694085.7A priority Critical patent/CN106213376A/en
Publication of CN106213376A publication Critical patent/CN106213376A/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 sweet Jambul fruit jam, be made up of following raw material: sweet Jambul, Semen sojae atricolor, bitter ink dish, Poria, Flos Rosae Davuricae, fresh Folium Bambusae, orange skin, white sugar, glucose, jelly powder, bee pollen, water;Its preparation method comprises the following steps: (1), prepare pulp;(2) Semen sojae atricolor 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, bee pollen 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.The present invention sweet Jambul fruit jam is to be prepared from the raw material such as sweet Jambul collocation Semen sojae atricolor, bitter ink dish, Poria, Flos Rosae Davuricae, bee pollen, 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 sweet Jambul fruit jam and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of sweet Jambul 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, sweet Jambul 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 sweet Jambul fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of sweet Jambul fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 200~500 parts, Semen sojae atricolor 30~50 parts, bitter ink dish 20~40 parts, Poria 8~15 parts, Flos Rosae Davuricae 3~5 Part, fresh Folium Bambusae 2~4 parts, orange skin 2~5 parts, white sugar 30~50 parts, glucose 7~13 parts, jelly powder 10~25 parts, Herba leucadis ciliatae Powder 5~10 parts, water are appropriate;
The preparation method of described sweet Jambul fruit jam, comprises the following steps:
(1), sweet Jambul is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Semen sojae atricolor 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 sojae atricolor slurry;
(3), by hardship ink dish remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), mix after Poria, Flos Rosae Davuricae, fresh Folium Bambusae, the cleaning of orange skin, 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby;
(6) by the Semen sojae atricolor 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, bee pollen 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:
The present invention sweet Jambul fruit jam is with the raw material system such as sweet Jambul collocation Semen sojae atricolor, bitter ink dish, Poria, Flos Rosae Davuricae, bee pollen For forming, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and without appointing What 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 sweet Jambul fruit jam, is made up of the raw material of following weight portion:
Sweet Jambul 200 parts, 30 parts of Semen sojae atricolor, bitter ink dish 20 parts, 8 parts of Poria, Flos Rosae Davuricae 3 parts, 2 parts of fresh Folium Bambusae, orange skin 2 Part, white sugar 30 parts, glucose 7 parts, jelly powder 10 parts, bee pollen 5 parts, water are appropriate;
The preparation method of described sweet Jambul fruit jam, comprises the following steps:
(1), sweet Jambul is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Semen sojae atricolor 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 sojae atricolor slurry;
(3), by hardship ink dish remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Poria, Flos Rosae Davuricae, fresh Folium Bambusae, the cleaning of orange skin, 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby;
(6) by the Semen sojae atricolor 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, bee pollen 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 sweet Jambul fruit jam, is made up of the raw material of following weight portion:
Sweet Jambul 500 parts, 50 parts of Semen sojae atricolor, bitter ink dish 40 parts, 15 parts of Poria, Flos Rosae Davuricae 5 parts, 4 parts of fresh Folium Bambusae, orange skin 5 Part, white sugar 50 parts, glucose 13 parts, jelly powder 25 parts, bee pollen 10 parts, water are appropriate;
The preparation method of described sweet Jambul fruit jam, comprises the following steps:
(1), sweet Jambul is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Semen sojae atricolor 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 sojae atricolor slurry;
(3), by hardship ink dish remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Poria, Flos Rosae Davuricae, fresh Folium Bambusae, the cleaning of orange skin, 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby;
(6) by the Semen sojae atricolor 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, bee pollen 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 sweet Jambul fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Sweet Jambul 200~500 parts, Semen sojae atricolor 30~50 parts, bitter ink dish 20~40 parts, Poria 8~15 parts, Flos Rosae Davuricae 3~5 parts, fresh Folium Bambusae 2~4 parts, orange skin 2~5 parts, white sugar 30~50 parts, glucose 7~13 parts, jelly powder 10~25 parts, bee pollen 5~ 10 parts, water appropriate;
The preparation method of described sweet Jambul fruit jam, comprises the following steps:
(1), sweet Jambul is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Semen sojae atricolor 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 sojae atricolor slurry;
(3), by hardship ink dish remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), Poria, Flos Rosae Davuricae, fresh Folium Bambusae, orange skin 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby;
(6) by the Semen sojae atricolor 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, bee pollen 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.
CN201610694085.7A 2016-08-19 2016-08-19 A kind of sweet Jambul fruit jam and preparation method thereof Withdrawn CN106213376A (en)

Priority Applications (1)

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CN201610694085.7A CN106213376A (en) 2016-08-19 2016-08-19 A kind of sweet Jambul fruit jam and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201610694085.7A CN106213376A (en) 2016-08-19 2016-08-19 A kind of sweet Jambul fruit jam and preparation method thereof

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1124101A (en) * 1995-07-11 1996-06-12 王志毅 Natural healthy jam
CN102406108A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Cherry jam and preparation method thereof
CN102423031A (en) * 2011-11-18 2012-04-25 大连兆阳软件科技有限公司 Wild chrysanthemum flower jam and preparation method thereof
CN102511704A (en) * 2011-12-20 2012-06-27 大连创达技术交易市场有限公司 Fruit jam
CN102972670A (en) * 2012-12-05 2013-03-20 袁辉 Carambola jam
CN103250935A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Cactus strawberry purple rice jam and preparation method thereof
CN103431256A (en) * 2013-07-19 2013-12-11 宫中林 Black soybean jam and preparation method thereof
CN103960721A (en) * 2014-04-09 2014-08-06 洛阳春魁农业开发有限公司 Strawberry-flavor peony compound beverage and preparation method thereof
CN105851995A (en) * 2016-05-03 2016-08-17 汪凌峰 Dahurian rose fruit jam with cashew accessory fruit flavor

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1124101A (en) * 1995-07-11 1996-06-12 王志毅 Natural healthy jam
CN102406108A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Cherry jam and preparation method thereof
CN102423031A (en) * 2011-11-18 2012-04-25 大连兆阳软件科技有限公司 Wild chrysanthemum flower jam and preparation method thereof
CN102511704A (en) * 2011-12-20 2012-06-27 大连创达技术交易市场有限公司 Fruit jam
CN102972670A (en) * 2012-12-05 2013-03-20 袁辉 Carambola jam
CN103250935A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Cactus strawberry purple rice jam and preparation method thereof
CN103431256A (en) * 2013-07-19 2013-12-11 宫中林 Black soybean jam and preparation method thereof
CN103960721A (en) * 2014-04-09 2014-08-06 洛阳春魁农业开发有限公司 Strawberry-flavor peony compound beverage and preparation method thereof
CN105851995A (en) * 2016-05-03 2016-08-17 汪凌峰 Dahurian rose fruit jam with cashew accessory fruit flavor

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