CN106262363A - A kind of Blackcurrant jam and preparation method thereof - Google Patents
A kind of Blackcurrant jam and preparation method thereof Download PDFInfo
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- CN106262363A CN106262363A CN201610694210.4A CN201610694210A CN106262363A CN 106262363 A CN106262363 A CN 106262363A CN 201610694210 A CN201610694210 A CN 201610694210A CN 106262363 A CN106262363 A CN 106262363A
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- parts
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- rye
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- 235000016954 Ribes hudsonianum Nutrition 0.000 title claims abstract description 27
- 235000001466 Ribes nigrum Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001312569 Ribes nigrum Species 0.000 title 1
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 241000628997 Flos Species 0.000 claims abstract description 31
- 240000001890 Ribes hudsonianum Species 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241000209056 Secale Species 0.000 claims abstract description 20
- 244000082988 Secale cereale Species 0.000 claims abstract description 20
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 102000008186 Collagen Human genes 0.000 claims abstract description 12
- 108010035532 Collagen Proteins 0.000 claims abstract description 12
- 241000756137 Hemerocallis 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
- 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
- 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
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000008103 glucose Substances 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
- 235000021506 Ipomoea Nutrition 0.000 claims abstract description 8
- 241000207783 Ipomoea Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 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 claims abstract description 5
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 claims 1
- 244000061456 Solanum tuberosum Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 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 description 2
- 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
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 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
- 239000007788 liquid Substances 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
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Blackcurrant jam, be made up of following raw material: black currant, rye (Secale cereale L.), Flos Hemerocallis, Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, Folium Ipomoea, Flos Gomphrenae, white sugar, glucose, jelly powder, collagen protein powder, water；Its preparation method comprises the following steps: (1), prepare pulp；(2), preparation rye (Secale cereale L.) slurry；(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, collagen protein 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.Blackcurrant jam of the present invention is to be prepared from raw materials such as black currant collocation rye (Secale cereale L.), Flos Hemerocallis, Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, collagen protein powders, 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 Blackcurrant 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, black currant 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 Blackcurrant jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Blackcurrant jam, it is characterised in that be made up of the raw material of following weight portion:
Black currant 200～500 parts, rye (Secale cereale L.) 30～50 parts, Flos Hemerocallis 20～40 parts, Herba Saussureae Involueratae 8～15 parts, Flos Plumeriae Acutifoliae 3～5
Part, Folium Ipomoea 2～4 parts, Flos Gomphrenae 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, collagen
Egg albumen powder 5～10 parts, water are appropriate；
The preparation method of described Blackcurrant jam, comprises the following steps:
(1), black currant is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), rye (Secale cereale L.) 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 rye (Secale cereale L.) slurry；
(3), by Flos Hemerocallis remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, Folium Ipomoea, Flos Gomphrenae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the rye (Secale cereale L.) 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, collagen protein powder and suitable quantity of water, stirring
Uniform 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:
Blackcurrant jam of the present invention is former with black currant collocation rye (Secale cereale L.), Flos Hemerocallis, Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, collagen protein powder etc.
Material is prepared from, and the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and not
Containing 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 Blackcurrant jam, is made up of the raw material of following weight portion:
Black currant 200 parts, 30 parts of rye (Secale cereale L.), Flos Hemerocallis 20 parts, Herba Saussureae Involueratae 8 parts, Flos Plumeriae Acutifoliae 3 parts, Folium Ipomoea 2 parts, Flos Gomphrenae 2
Part, white sugar 30 parts, glucose 7 parts, jelly powder 10 parts, collagen protein powder 5 parts, water are appropriate；
The preparation method of described Blackcurrant jam, comprises the following steps:
(1), black currant is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), rye (Secale cereale L.) 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 rye (Secale cereale L.) slurry；
(3), by Flos Hemerocallis remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, Folium Ipomoea, Flos Gomphrenae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the rye (Secale cereale L.) 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, collagen protein powder and suitable quantity of water, stirring
Uniform 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 Blackcurrant jam, is made up of the raw material of following weight portion:
Black currant 500 parts, 50 parts of rye (Secale cereale L.), Flos Hemerocallis 40 parts, Herba Saussureae Involueratae 15 parts, Flos Plumeriae Acutifoliae 5 parts, Folium Ipomoea 4 parts, Flos Gomphrenae 5
Part, white sugar 50 parts, glucose 13 parts, jelly powder 25 parts, collagen protein powder 10 parts, water are appropriate；
The preparation method of described Blackcurrant jam, comprises the following steps:
(1), black currant is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), rye (Secale cereale L.) 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 rye (Secale cereale L.) slurry；
(3), by Flos Hemerocallis remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, Folium Ipomoea, Flos Gomphrenae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the rye (Secale cereale L.) 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, collagen protein powder and suitable quantity of water, stirring
Uniform 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 Blackcurrant jam, it is characterised in that be made up of the raw material of following weight portion:
Black currant 200～500 parts, rye (Secale cereale L.) 30～50 parts, Flos Hemerocallis 20～40 parts, Herba Saussureae Involueratae 8～15 parts, Flos Plumeriae Acutifoliae 3～5 parts, red
Potato leaf 2～4 parts, Flos Gomphrenae 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, collagen protein
Powder 5～10 parts, water are appropriate；
The preparation method of described Blackcurrant jam, comprises the following steps:
(1), black currant is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), rye (Secale cereale L.) 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 rye (Secale cereale L.) slurry；
(3), by Flos Hemerocallis remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Herba Saussureae Involueratae, Flos Plumeriae Acutifoliae, Folium Ipomoea, Flos Gomphrenae 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 rye (Secale cereale L.) 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, collagen protein powder and suitable quantity of water, stir
Mixed liquor；
(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 |
|---|---|---|---|
| CN201610694210.4A CN106262363A (en) | 2016-08-21 | 2016-08-21 | A kind of Blackcurrant jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610694210.4A CN106262363A (en) | 2016-08-21 | 2016-08-21 | A kind of Blackcurrant jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262363A true CN106262363A (en) | 2017-01-04 |
Family
ID=57660680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610694210.4A Withdrawn CN106262363A (en) | 2016-08-21 | 2016-08-21 | A kind of Blackcurrant jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262363A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973549A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Triticale and honey peach jam and processing method thereof |
| CN110973550A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Black wheat and yellow peach jam and processing method thereof |
| CN110973548A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Black wheat pineapple red grapefruit jam and processing method thereof |
| CN110973551A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Triticale and strawberry jam and processing 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
- 2016-08-21 CN CN201610694210.4A patent/CN106262363A/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 |
Non-Patent Citations (1)
| Title |
|---|
| 舒惠国，等: "《蚕业资源综合利用》", 31 May 2014, 浙江大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973549A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Triticale and honey peach jam and processing method thereof |
| CN110973550A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Black wheat and yellow peach jam and processing method thereof |
| CN110973548A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Black wheat pineapple red grapefruit jam and processing method thereof |
| CN110973551A (en) * | 2019-11-28 | 2020-04-10 | 美佳农业科技有限公司 | Triticale and strawberry jam and processing method thereof |
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Application publication date: 20170104 |