CN106307307A - Brown fruit jam and preparation method thereof - Google Patents
Brown fruit jam and preparation method thereof Download PDFInfo
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- CN106307307A CN106307307A CN201610688914.0A CN201610688914A CN106307307A CN 106307307 A CN106307307 A CN 106307307A CN 201610688914 A CN201610688914 A CN 201610688914A CN 106307307 A CN106307307 A CN 106307307A
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- jam
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 49
- 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
- 241000208340 Araliaceae Species 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 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
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 16
- 235000016709 nutrition Nutrition 0.000 claims description 12
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 235000021551 crystal sugar Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 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
- 238000001802 infusion Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 3
- 235000010469 Glycine max Nutrition 0.000 abstract 3
- 240000000691 Houttuynia cordata Species 0.000 abstract 2
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 2
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- 241000220225 Malus Species 0.000 abstract 1
- 235000011430 Malus pumila Nutrition 0.000 abstract 1
- 235000015103 Malus silvestris Nutrition 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 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 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 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
- 201000006549 dyspepsia Diseases 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
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000034 method 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
Landscapes
- Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses brown fruit jam. The brown fruit jam is prepared from the following raw materials: brown fruit, green soybeans, houttuynia cordata, ginseng, apple flowers, perilla leaves, gomphrena globosa, rock candy, high fructose syrup, jelly powder, coix seed powder and water. A preparation method of the brown fruit jam comprises the following steps: (1) preparing fruit pulp; (2) preparing green soybean milk; (3) preparing vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing all materials obtained in the above steps, adding the jelly powder, the coix seed powder and a suitable amount of water, and stirring uniformly to obtain a mixed liquid; (7) decocting the mixed liquid in a pot until the jam is thick, bottling, sealing and refrigerating for storage. The brown fruit jam disclosed by the invention is prepared by matching the raw materials, such as the green soybeans, the houttuynia cordata, ginseng, the apple flowers and the coix seed powder; the obtained jam is fresh in fragrance and fine and soft in taste, has the effects of refreshing, wetting the throat, moisturizing skin, appetizing, helping digestion and the like, and is very beneficial to human health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Blang's fruit 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, Blang fruit 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 Blang's fruit fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Blang's fruit fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Blang fruit 200～500 parts, Semen phaseoli radiati 30～50 parts, Herba Houttuyniae 20～40 parts, Radix Ginseng 8～15 parts, apple flower 3～5
Part, Folium Perillae 2～4 parts, Flos Gomphrenae 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, Semen Coicis
Powder 5～10 parts, water are appropriate；
The preparation method of described Blang's fruit fruit jam, comprises the following steps:
(1), by Blang's fruit cleaning 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 Semen phaseoli radiati slurry；
(3), by Herba Houttuyniae remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Radix Ginseng, apple flower, Folium Perillae, 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) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen phaseoli radiati 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, lotus-seed-heart 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:
Blang of the present invention fruit fruit jam is with raw material systems such as Blang fruit collocation Semen phaseoli radiati, Herba Houttuyniae, Radix Ginseng, apple flower, lotus-seed-heart powders
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 Blang's fruit fruit jam, is made up of the raw material of following weight portion:
Blang fruit 200 parts, 30 parts of Semen phaseoli radiati, Herba Houttuyniae 20 parts, Radix Ginseng 8 parts, apple flower 3 parts, Folium Perillae 2 parts, Flos Gomphrenae 2
Part, 30 parts of crystal sugar, high fructose syrup 7 parts, jelly powder 10 parts, lotus-seed-heart powder 5 parts, water are appropriate；
The preparation method of described Blang's fruit fruit jam, comprises the following steps:
(1), by Blang's fruit cleaning 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 Semen phaseoli radiati slurry；
(3), by Herba Houttuyniae remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Radix Ginseng, apple flower, Folium Perillae, 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) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen phaseoli radiati 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, lotus-seed-heart 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 Blang's fruit fruit jam, is made up of the raw material of following weight portion:
Blang fruit 500 parts, 50 parts of Semen phaseoli radiati, Herba Houttuyniae 40 parts, Radix Ginseng 15 parts, apple flower 5 parts, Folium Perillae 4 parts, Flos Gomphrenae 5
Part, 50 parts of crystal sugar, high fructose syrup 13 parts, jelly powder 25 parts, lotus-seed-heart powder 10 parts, water are appropriate；
The preparation method of described Blang's fruit fruit jam, comprises the following steps:
(1), by Blang's fruit cleaning 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 Semen phaseoli radiati slurry；
(3), by Herba Houttuyniae remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Radix Ginseng, apple flower, Folium Perillae, 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) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen phaseoli radiati 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, lotus-seed-heart 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. Blang's fruit fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Blang fruit 200～500 parts, Semen phaseoli radiati 30～50 parts, Herba Houttuyniae 20～40 parts, Radix Ginseng 8～15 parts, apple flower 3～5 parts, purple
Folium Perillae 2～4 parts, Flos Gomphrenae 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, lotus-seed-heart powder 5～
10 parts, water appropriate；
The preparation method of described Blang's fruit fruit jam, comprises the following steps:
(1), by Blang's fruit cleaning 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 Semen phaseoli radiati slurry；
(3), by Herba Houttuyniae remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Radix Ginseng, apple flower, Folium Perillae, 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) crystal sugar and high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen phaseoli radiati 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, lotus-seed-heart 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 |
|---|---|---|---|
| CN201610688914.0A CN106307307A (en) | 2016-08-18 | 2016-08-18 | Brown fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688914.0A CN106307307A (en) | 2016-08-18 | 2016-08-18 | Brown fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307307A true CN106307307A (en) | 2017-01-11 |
Family
ID=57743224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610688914.0A Withdrawn CN106307307A (en) | 2016-08-18 | 2016-08-18 | Brown fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307307A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102987025A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum weight-reducing tea |
| CN102994348A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Black plum wine |
| 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 |
| CN103371310A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Health-maintenance green 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 |
-
2016
- 2016-08-18 CN CN201610688914.0A patent/CN106307307A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102987025A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Preparation method of black plum weight-reducing tea |
| CN102994348A (en) * | 2012-12-11 | 2013-03-27 | 大连创达技术交易市场有限公司 | Black plum wine |
| 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 |
| CN103371310A (en) * | 2013-06-21 | 2013-10-30 | 马鞍山市黄池食品（集团）有限公司 | Health-maintenance green 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 |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
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| WW01 | Invention patent application withdrawn after publication |