CN106262370A - A kind of Fructus Rosae Normalis fruit jam and preparation method thereof - Google Patents
A kind of Fructus Rosae Normalis fruit jam and preparation method thereof Download PDFInfo
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- CN106262370A CN106262370A CN201610701618.XA CN201610701618A CN106262370A CN 106262370 A CN106262370 A CN 106262370A CN 201610701618 A CN201610701618 A CN 201610701618A CN 106262370 A CN106262370 A CN 106262370A
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Abstract
The invention discloses a kind of Fructus Rosae Normalis fruit jam, be made up of following raw material: Fructus Rosae Normalis, Herba bromi japonici, Flos Hemerocallis, Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), fresh Folium Bambusae, Radix seu Caulis fici Martinii, crystal sugar, maltose alcohol, jelly powder, black sesame powder, water；Its preparation method comprises the following steps: (1), prepare pulp；(2), preparation oat 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, black sesame 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 Rosae Normalis fruit jam of the present invention is to be prepared from raw materials such as Fructus Rosae Normalis collocation Herba bromi japonici, Flos Hemerocallis, Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), black sesame 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 Fructus Rosae Normalis 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 Rosae Normalis can be combined with other kind of food ingredients, increase its nutritional labeling so that it is mouthfeel is soft, fragrance
Pleasant and be 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 Rosae Normalis 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 Rosae Normalis fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus Rosae Normalis 200～500 parts, Herba bromi japonici 30～50 parts, Flos Hemerocallis 20～40 parts, Rhizoma Steudnerae Henryanae 8～15 parts, lemon grass (Cymbopogon citratus) 3～5 parts,
Fresh Folium Bambusae 2～4 parts, Radix seu Caulis fici Martinii 2～5 parts, crystal sugar 30～50 parts, maltose alcohol 7～13 parts, jelly powder 10～25 parts, black sesame powder 5～
10 parts, water appropriate；
The preparation method of described Fructus Rosae Normalis fruit jam, comprises the following steps:
(1), Fructus Rosae Normalis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici 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 oat 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), Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), fresh Folium Bambusae, 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 maltose alcohol being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry 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, black sesame powder 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:
Fructus Rosae Normalis fruit jam of the present invention is with raw material preparations such as Fructus Rosae Normalis collocation Herba bromi japonici, Flos Hemerocallis, Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), black sesame powders
Becoming, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and without anyization
Learn additive, 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 Rosae Normalis fruit jam, is made up of the raw material of following weight portion:
Fructus Rosae Normalis 200 parts, Herba bromi japonici 30 parts, Flos Hemerocallis 20 parts, Rhizoma Steudnerae Henryanae 8 parts, lemon grass (Cymbopogon citratus) 3 parts, 2 parts of fresh Folium Bambusae, Radix seu Caulis fici Martinii 2 parts, ice
Sugar 30 parts, maltose alcohol 7 parts, jelly powder 10 parts, black sesame powder 5 parts, water are appropriate；
The preparation method of described Fructus Rosae Normalis fruit jam, comprises the following steps:
(1), Fructus Rosae Normalis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici 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 oat 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 Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), fresh Folium Bambusae, 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 maltose alcohol being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry 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, black sesame powder 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 Fructus Rosae Normalis fruit jam, is made up of the raw material of following weight portion:
Fructus Rosae Normalis 500 parts, Herba bromi japonici 50 parts, Flos Hemerocallis 40 parts, Rhizoma Steudnerae Henryanae 15 parts, lemon grass (Cymbopogon citratus) 5 parts, 4 parts of fresh Folium Bambusae, Radix seu Caulis fici Martinii 5 parts, ice
Sugar 50 parts, maltose alcohol 13 parts, jelly powder 25 parts, black sesame powder 10 parts, water are appropriate；
The preparation method of described Fructus Rosae Normalis fruit jam, comprises the following steps:
(1), Fructus Rosae Normalis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici 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 oat 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 Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), fresh Folium Bambusae, 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 maltose alcohol being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry 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, black sesame powder 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 Fructus Rosae Normalis fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus Rosae Normalis 200～500 parts, Herba bromi japonici 30～50 parts, Flos Hemerocallis 20～40 parts, Rhizoma Steudnerae Henryanae 8～15 parts, lemon grass (Cymbopogon citratus) 3～5 parts, fresh bamboo
Leaf 2～4 parts, Radix seu Caulis fici Martinii 2～5 parts, crystal sugar 30～50 parts, maltose alcohol 7～13 parts, jelly powder 10～25 parts, black sesame powder 5～10
Part, water appropriate；
The preparation method of described Fructus Rosae Normalis fruit jam, comprises the following steps:
(1), Fructus Rosae Normalis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Herba bromi japonici 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 oat 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), Rhizoma Steudnerae Henryanae, lemon grass (Cymbopogon citratus), fresh Folium Bambusae, 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 maltose alcohol being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the oat slurry 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, black sesame powder 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701618.XA CN106262370A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701618.XA CN106262370A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof |
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| CN106262370A true CN106262370A (en) | 2017-01-04 |
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| CN201610701618.XA Withdrawn CN106262370A (en) | 2016-08-20 | 2016-08-20 | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041533A (en) * | 2017-06-17 | 2017-08-15 | 丹凤县商山红葡萄酒有限公司 | A kind of mixed jam of grape flavor and preparation method thereof |
| CN113229475A (en) * | 2021-06-21 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower sauce and preparation 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
- 2016-08-20 CN CN201610701618.XA patent/CN106262370A/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 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041533A (en) * | 2017-06-17 | 2017-08-15 | 丹凤县商山红葡萄酒有限公司 | A kind of mixed jam of grape flavor and preparation method thereof |
| CN113229475A (en) * | 2021-06-21 | 2021-08-10 | 上海应用技术大学 | Hemerocallis fulva flower sauce and preparation method thereof |
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Application publication date: 20170104 |