CN106307309A - Orange jam and preparation method thereof - Google Patents
Orange jam and preparation method thereof Download PDFInfo
- Publication number
- CN106307309A CN106307309A CN201610689045.3A CN201610689045A CN106307309A CN 106307309 A CN106307309 A CN 106307309A CN 201610689045 A CN201610689045 A CN 201610689045A CN 106307309 A CN106307309 A CN 106307309A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- gained
- orange
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 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
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides 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
- 210000000582 semen Anatomy 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 16
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 9
- 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
- 239000002002 slurry Substances 0.000 claims description 8
- 235000002168 Tilia europaea Nutrition 0.000 claims description 7
- 240000006909 Tilia x europaea Species 0.000 claims description 7
- 235000021551 crystal sugar Nutrition 0.000 claims description 6
- 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
- 238000010025 steaming Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 3
- 240000000467 Carum carvi Species 0.000 abstract 2
- 235000005747 Carum carvi Nutrition 0.000 abstract 2
- 241001646834 Mesona Species 0.000 abstract 2
- 244000197580 Poria cocos Species 0.000 abstract 2
- 235000008599 Poria cocos Nutrition 0.000 abstract 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 241001648640 Croton crassifolius 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
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 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
- 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
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 an orange jam, which is prepared from the following raw materials: oranges, coix seeds, caraway, poria cocos, mesona blume, bodhi leaves, croton crassifolius, rock candy, stevioside, jelly powder, sweet potato powder and water. A preparation method of the orange jam comprises the following steps: (1) preparing fruit pulp; (2) preparing coix seed pulp; (3) preparing vegetable juice; (4) preparing a nutritional solution; (5) preparing a solution; (6) mixing all the materials obtained in the above steps, adding the jelly powder, the sweet potato powder and a proper amount of water, and stirring uniformly to obtain mixed liquid; and (7) putting the mixed liquid into a pot, cooking till the jam is thick, bottling, sealing, and performing refrigeration and storage. The orange jam provided by the invention is prepared by matching the oranges with the raw materials, such as coix seeds, caraway, poria cocos, mesona blume and sweet potato powder. The obtained jam has fresh fragrance and fine and soft taste, has the effects of refreshing, wetting throat, moisturizing skin, promoting appetite, promoting digestion and the like, and is very good for human health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of orange 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, orange 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 orange fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of orange fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Orange 200～500 parts, Semen Coicis 30～50 parts, Herba Coriandri 20～40 parts, Poria 8～15 parts, Herba mesonae chinensis 3～5 parts, Bodhisattva
Put forward leaf 2～4 parts, Radix Crotonis Crassifolii 2～5 parts, crystal sugar 30～50 parts, stevioside 7～13 parts, jelly powder 10～25 parts, sweet potato powder 5～10
Part, water appropriate；
The preparation method of described orange fruit jam, comprises the following steps:
(1), orange is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis 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
Minute, by the serosity filter cleaner after polishing, obtain Semen Coicis slurry；
(3), by Herba Coriandri remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Poria, Herba mesonae chinensis, tilia europaea, Radix Crotonis Crassifolii 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 stevioside being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis 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, sweet potato 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:
Orange fruit jam of the present invention is to be prepared from raw materials such as orange collocation Semen Coicis, Herba Coriandri, Poria, Herba mesonae chinensis, sweet potato powder,
The fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and adds without any chemistry
Add 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 orange fruit jam, is made up of the raw material of following weight portion:
Orange 200 parts, Semen Coicis 30 parts, 20 parts of Herba Coriandri, 8 parts of Poria, Herba mesonae chinensis 3 parts, tilia europaea 2 parts, Radix Crotonis Crassifolii 2 parts, ice
Sugar 30 parts, stevioside 7 parts, jelly powder 10 parts, sweet potato powder 5 parts, water are appropriate；
The preparation method of described orange fruit jam, comprises the following steps:
(1), orange is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis 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 Coicis slurry；
(3), by Herba Coriandri remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Poria, Herba mesonae chinensis, tilia europaea, Radix Crotonis Crassifolii 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 stevioside being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis 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, sweet potato 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 orange fruit jam, is made up of the raw material of following weight portion:
Orange 500 parts, Semen Coicis 50 parts, 40 parts of Herba Coriandri, 15 parts of Poria, Herba mesonae chinensis 5 parts, tilia europaea 4 parts, Radix Crotonis Crassifolii 5 parts, ice
Sugar 50 parts, stevioside 13 parts, jelly powder 25 parts, sweet potato powder 10 parts, water are appropriate；
The preparation method of described orange fruit jam, comprises the following steps:
(1), orange is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis 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 Coicis slurry；
(3), by Herba Coriandri remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Poria, Herba mesonae chinensis, tilia europaea, Radix Crotonis Crassifolii 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 stevioside being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis 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, sweet potato 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. an orange fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Orange 200～500 parts, Semen Coicis 30～50 parts, Herba Coriandri 20～40 parts, Poria 8～15 parts, Herba mesonae chinensis 3～5 parts, tilia europaea 2
～4 parts, Radix Crotonis Crassifolii 2～5 parts, crystal sugar 30～50 parts, stevioside 7～13 parts, jelly powder 10～25 parts, sweet potato powder 5～10 parts, water
In right amount；
The preparation method of described orange fruit jam, comprises the following steps:
(1), orange is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Coicis is soaked 6～9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, 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,
By the serosity filter cleaner after polishing, obtain Semen Coicis slurry；
(3), by Herba Coriandri remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Poria, Herba mesonae chinensis, tilia europaea, Radix Crotonis Crassifolii 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 stevioside being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Coicis slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step (4)
The nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, sweet potato 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 |
|---|---|---|---|
| CN201610689045.3A CN106307309A (en) | 2016-08-19 | 2016-08-19 | Orange jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689045.3A CN106307309A (en) | 2016-08-19 | 2016-08-19 | Orange jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307309A true CN106307309A (en) | 2017-01-11 |
Family
ID=57743230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689045.3A Withdrawn CN106307309A (en) | 2016-08-19 | 2016-08-19 | Orange jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307309A (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
- 2016-08-19 CN CN201610689045.3A patent/CN106307309A/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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106174290A (en) | A kind of elaeagnus conferta fruits fruit jam and preparation method thereof | |
| CN106262346A (en) | A kind of Fructus Fici jam and preparation method thereof | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN106262370A (en) | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof | |
| CN106307338A (en) | Black nightshade herb jam and preparation method thereof | |
| CN106307303A (en) | Winter cherry jam and making method thereof | |
| CN106307347A (en) | Carya illinoensis koch jam and preparation method thereof | |
| CN106307309A (en) | Orange jam and preparation method thereof | |
| CN106343459A (en) | Pomelo fruit jam and preparation method thereof | |
| CN106235214A (en) | A kind of Fructus Fortunellae Margaritae fruit jam and preparation method thereof | |
| CN106235208A (en) | A kind of grape fruit jam and preparation method thereof | |
| CN106307350A (en) | Prunus Humilis Bunge jam and preparation method thereof | |
| CN106235213A (en) | A kind of ponkan fruit jam and preparation method thereof | |
| CN106307323A (en) | Red vinegar blackberry jam and making method thereof | |
| CN106174288A (en) | A kind of Niuganguo fruit jam and preparation method thereof | |
| CN106343458A (en) | Jam with honey pomelo and method for preparing jam | |
| CN106307337A (en) | Red delicious apple jam and preparation method thereof | |
| CN106307327A (en) | Strawberry jam and preparation method thereof | |
| CN106307328A (en) | Blackberry jam and making method thereof | |
| CN106262339A (en) | A kind of American Avocado Tree fruit jam and preparation method thereof | |
| CN106307320A (en) | Grapefruit jam and production method thereof | |
| CN106213377A (en) | A kind of fruit of Radix et Caulis Opuntiae Dillenii fruit jam and preparation method thereof | |
| CN106235210A (en) | A kind of Arillus Longan fruit jam and preparation method thereof | |
| CN106262365A (en) | A kind of mandarin orange fruit jam and preparation method thereof | |
| CN106174289A (en) | A kind of tangerine fruit jam and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
|
| WW01 | Invention patent application withdrawn after publication |