CN106235193A - A kind of Fructus Citri Sarcodactylis fruit jam and preparation method thereof - Google Patents
A kind of Fructus Citri Sarcodactylis fruit jam and preparation method thereof Download PDFInfo
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- CN106235193A CN106235193A CN201610695961.8A CN201610695961A CN106235193A CN 106235193 A CN106235193 A CN 106235193A CN 201610695961 A CN201610695961 A CN 201610695961A CN 106235193 A CN106235193 A CN 106235193A
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- Prior art keywords
- parts
- water
- citri sarcodactylis
- fructus citri
- gained
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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
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 12
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims abstract description 11
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 11
- 235000011302 Brassica oleracea Nutrition 0.000 claims abstract description 11
- 241001249699 Capitata Species 0.000 claims abstract description 11
- 241000628997 Flos Species 0.000 claims abstract description 11
- 210000000582 semen Anatomy 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 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 claims abstract description 9
- 240000004922 Vigna radiata Species 0.000 claims abstract description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 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
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 8
- 235000008100 Ginkgo biloba Nutrition 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
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 2
- 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
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 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
- 235000001727 glucose Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 6
- 238000004140 cleaning Methods 0.000 description 2
- 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
- 238000002156 mixing 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
Abstract
The invention discloses a kind of Fructus Citri Sarcodactylis fruit jam, be made up of following raw material: Fructus Citri Sarcodactylis, Semen phaseoli radiati, Brassica oleracea L.var.capitata, Fructus Arctii, Flos Farfarae, Folium Ginkgo, Radix seu Caulis fici Martinii, crystal sugar, glucose, jelly powder, Cordyceps militaris powder, water；Its preparation method comprises the following steps: (1), prepare pulp；(2), mung bean milk 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, Cordyceps militaris powder 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.Fructus Citri Sarcodactylis fruit jam of the present invention is to be prepared from raw materials such as Fructus Citri Sarcodactylis collocation Semen phaseoli radiati, Brassica oleracea L.var.capitata, Fructus Arctii, Flos Farfarae, Cordyceps militaris powder, 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 Fructus Citri Sarcodactylis 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, Fructus Citri Sarcodactylis 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 Fructus Citri Sarcodactylis fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Fructus Citri Sarcodactylis fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus Citri Sarcodactylis 200～500 parts, Semen phaseoli radiati 30～50 parts, Brassica oleracea L.var.capitata 20～40 parts, Fructus Arctii 8～15 parts, Flos Farfarae 3～5
Part, Folium Ginkgo 2～4 parts, Radix seu Caulis fici Martinii 2～5 parts, crystal sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, Cordyceps militaris powder
5～10 parts, water appropriate；
The preparation method of described Fructus Citri Sarcodactylis fruit jam, comprises the following steps:
(1), Fructus Citri Sarcodactylis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen phaseoli radiati 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 mung bean milk；
(3), by Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Fructus Arctii, Flos Farfarae, Folium Ginkgo, Radix seu Caulis fici Martinii are cleaned after mix, add 5～8 times of water soak at room temperature 5～10 hours,
Then keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the mung bean milk of 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, Cordyceps militaris powder and suitable quantity of water, and stirring is all
Even 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:
Fructus Citri Sarcodactylis fruit jam of the present invention is with raw materials such as Fructus Citri Sarcodactylis collocation Semen phaseoli radiati, Brassica oleracea L.var.capitata, Fructus Arctii, Flos Farfarae, Cordyceps militaris powder
Being prepared from, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and does not contains
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 Fructus Citri Sarcodactylis fruit jam, is made up of the raw material of following weight portion:
Fructus Citri Sarcodactylis 200 parts, 30 parts of Semen phaseoli radiati, Brassica oleracea L.var.capitata 20 parts, Fructus Arctii 8 parts, Flos Farfarae 3 parts, Folium Ginkgo 2 parts, Radix seu Caulis fici Martinii 2 parts,
30 parts of crystal sugar, glucose 7 parts, jelly powder 10 parts, 5 parts of Cordyceps militaris powder, water are appropriate；
The preparation method of described Fructus Citri Sarcodactylis fruit jam, comprises the following steps:
(1), Fructus Citri Sarcodactylis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen phaseoli radiati 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 mung bean milk；
(3), by Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Fructus Arctii, Flos Farfarae, Folium Ginkgo, Radix seu Caulis fici Martinii cleaning, add 5 times of water soak at room temperature 10 hours, then protect
Hold temperature 60～70 DEG C of heating decoct 1 hour, filter, obtain nutritional solution；
(5) crystal sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the mung bean milk of 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, Cordyceps militaris powder and suitable quantity of water, and stirring is all
Even 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 Fructus Citri Sarcodactylis fruit jam, is made up of the raw material of following weight portion:
Fructus Citri Sarcodactylis 500 parts, 50 parts of Semen phaseoli radiati, Brassica oleracea L.var.capitata 40 parts, Fructus Arctii 15 parts, Flos Farfarae 5 parts, Folium Ginkgo 4 parts, Radix seu Caulis fici Martinii 5 parts,
50 parts of crystal sugar, glucose 13 parts, jelly powder 25 parts, 10 parts of Cordyceps militaris powder, water are appropriate；
The preparation method of described Fructus Citri Sarcodactylis fruit jam, comprises the following steps:
(1), Fructus Citri Sarcodactylis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen phaseoli radiati 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 mung bean milk；
(3), by Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Fructus Arctii, Flos Farfarae, Folium Ginkgo, Radix seu Caulis fici Martinii cleaning, add 8 times of water soak at room temperature 5 hours, then keep
Temperature 60～70 DEG C of heating decoct 2 hours, filter, obtain nutritional solution；
(5) crystal sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the mung bean milk of 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, Cordyceps militaris powder and suitable quantity of water, and stirring is all
Even 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 Fructus Citri Sarcodactylis fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus Citri Sarcodactylis 200～500 parts, Semen phaseoli radiati 30～50 parts, Brassica oleracea L.var.capitata 20～40 parts, Fructus Arctii 8～15 parts, Flos Farfarae 3～5 parts, silver
Folium Pruni 2～4 parts, Radix seu Caulis fici Martinii 2～5 parts, crystal sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, Cordyceps militaris powder 5～10
Part, water appropriate；
The preparation method of described Fructus Citri Sarcodactylis fruit jam, comprises the following steps:
(1), Fructus Citri Sarcodactylis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen phaseoli radiati 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 mung bean milk；
(3), by Brassica oleracea L.var.capitata remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Fructus Arctii, Flos Farfarae, Folium Ginkgo, Radix seu Caulis fici Martinii are cleaned after mix, add 5～8 times of water soak at room temperature 5～10 hours, then
Keep temperature 60～70 DEG C of heating to decoct 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the mung bean milk of 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, Cordyceps militaris powder and suitable quantity of water, stir mixed
Close 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 |
|---|---|---|---|
| CN201610695961.8A CN106235193A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Citri Sarcodactylis fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695961.8A CN106235193A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Citri Sarcodactylis fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235193A true CN106235193A (en) | 2016-12-21 |
Family
ID=57593323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610695961.8A Withdrawn CN106235193A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Citri Sarcodactylis fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235193A (en) |
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
- 2016-08-20 CN CN201610695961.8A patent/CN106235193A/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 |
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| C06 | Publication | ||
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Application publication date: 20161221 |