CN106307311A - Psidium guajava jam and preparation method thereof - Google Patents
Psidium guajava jam and preparation method thereof Download PDFInfo
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- CN106307311A CN106307311A CN201610689063.1A CN201610689063A CN106307311A CN 106307311 A CN106307311 A CN 106307311A CN 201610689063 A CN201610689063 A CN 201610689063A CN 106307311 A CN106307311 A CN 106307311A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013929 Psidium pyriferum Nutrition 0.000 title abstract 4
- 240000001679 Psidium guajava Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000243 solution Substances 0.000 claims abstract description 18
- 241001327634 Agaricus blazei Species 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 8
- 235000008434 ginseng Nutrition 0.000 claims abstract description 8
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 22
- 241001264786 Ceanothus spinosus Species 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 244000024893 Amaranthus tricolor Species 0.000 claims description 9
- 235000014748 Amaranthus tricolor Nutrition 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 9
- 240000006240 Linum usitatissimum Species 0.000 claims description 8
- 235000004431 Linum usitatissimum Nutrition 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
- 235000004426 flaxseed Nutrition 0.000 claims description 8
- 235000021433 fructose syrup Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 6
- 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
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 abstract 3
- 240000005979 Hordeum vulgare Species 0.000 abstract 3
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 3
- 244000236580 Psidium pyriferum Species 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 240000001592 Amaranthus caudatus Species 0.000 abstract 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 abstract 2
- 244000080767 Areca catechu Species 0.000 abstract 2
- 235000006226 Areca catechu Nutrition 0.000 abstract 2
- 235000012735 amaranth Nutrition 0.000 abstract 2
- 239000004178 amaranth Substances 0.000 abstract 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 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
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup 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
- 241000208340 Araliaceae Species 0.000 description 6
- 238000004140 cleaning Methods 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
- 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
- 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
- 239000003205 fragrance 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a psidium guajava jam which is prepared from the following materials: psidium guajava, barley, edible amaranth, agaricus blazei murill, betelnutpalm male flower, ginseng leaf, pericarpium granati, rock candy, high fructose corn syrup, jelly powder, flaxseed powder and water. A preparation method comprises the following steps: (1) preparing a pulp; (2) preparing a barley pulp; (3) preparing a vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing the materials obtained in the above steps, adding jelly powder, flaxseed powder and a proper amount of water, and evenly stirring to obtain a mixed solution; (7) boiling the mixed solution in a pot till the jam is thick, bottling, sealing, and preserving in a refrigerated manner. The psidium guajava jam is prepared from the materials of barley, edible amaranth, agaricus blazei murill, betelnutpalm male flower and flaxseed powder, the prepared jam is fragrant in flavor and smooth and soft in taste, has the effects of refreshing, cooling the throat, moisturizing the skin, appetizing and helping digestion, and is very good for human health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of red heart sweet 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, red heart sweet 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 red heart sweet fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of red heart sweet fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Red heart sweet 200～500 parts, Fructus Hordei Vulgaris 30～50 parts, Amaranthus mangostanus L. 20～40 parts, Agaricus blazei Murrill 8～15 parts, Flos Arecae 3～5
Part, Folium Ginseng 2～4 parts, Pericarpium Granati 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, Caulis et Folium Lini
Seed powder 5～10 parts, water are appropriate；
The preparation method of described red heart sweet fruit jam, comprises the following steps:
(1), red heart sweet is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Fructus Hordei Vulgaris 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 Fructus Hordei Vulgaris slurry；
(3), by Amaranthus mangostanus L. remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Agaricus blazei Murrill, Flos Arecae, Folium Ginseng, Pericarpium Granati 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 Fructus Hordei Vulgaris 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, linseed meal 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:
Red heart sweet fruit jam of the present invention is with raw materials such as red heart sweet collocation Fructus Hordei Vulgaris, Amaranthus mangostanus L., Agaricus blazei Murrill, Flos Arecae, linseed meals
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 red heart sweet fruit jam, is made up of the raw material of following weight portion:
Red heart sweet 200 parts, Fructus Hordei Vulgaris 30 parts, Amaranthus mangostanus L. 20 parts, Agaricus blazei Murrill 8 parts, Flos Arecae 3 parts, Folium Ginseng 2 parts, Pericarpium Granati 2
Part, 30 parts of crystal sugar, high fructose syrup 7 parts, jelly powder 10 parts, linseed meal 5 parts, water are appropriate；
The preparation method of described red heart sweet fruit jam, comprises the following steps:
(1), red heart sweet is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Fructus Hordei Vulgaris 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 Fructus Hordei Vulgaris slurry；
(3), by Amaranthus mangostanus L. remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Agaricus blazei Murrill, Flos Arecae, Folium Ginseng, Pericarpium Granati cleaning, add 5 times of water soak at room temperature 10 hours, so
Rear holding temperature 60～70 DEG C of heating 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 Fructus Hordei Vulgaris 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, linseed meal 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 red heart sweet fruit jam, is made up of the raw material of following weight portion:
Red heart sweet 500 parts, Fructus Hordei Vulgaris 50 parts, Amaranthus mangostanus L. 40 parts, Agaricus blazei Murrill 15 parts, Flos Arecae 5 parts, Folium Ginseng 4 parts, Pericarpium Granati 5
Part, 50 parts of crystal sugar, high fructose syrup 13 parts, jelly powder 25 parts, linseed meal 10 parts, water are appropriate；
The preparation method of described red heart sweet fruit jam, comprises the following steps:
(1), red heart sweet is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Fructus Hordei Vulgaris 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 Fructus Hordei Vulgaris slurry；
(3), by Amaranthus mangostanus L. remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Agaricus blazei Murrill, Flos Arecae, Folium Ginseng, Pericarpium Granati cleaning, add 8 times of water soak at room temperature 5 hours, then
Keep temperature 60～70 DEG C of heating to 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 Fructus Hordei Vulgaris 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, linseed meal 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 red heart sweet fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Red heart sweet 200～500 parts, Fructus Hordei Vulgaris 30～50 parts, Amaranthus mangostanus L. 20～40 parts, Agaricus blazei Murrill 8～15 parts, Flos Arecae 3～5 parts, people
Rhizoma panacis majoris 2～4 parts, Pericarpium Granati 2～5 parts, crystal sugar 30～50 parts, high fructose syrup 7～13 parts, jelly powder 10～25 parts, linseed meal 5
～10 parts, water appropriate；
The preparation method of described red heart sweet fruit jam, comprises the following steps:
(1), red heart sweet is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Fructus Hordei Vulgaris 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 Fructus Hordei Vulgaris slurry；
(3), by Amaranthus mangostanus L. remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Agaricus blazei Murrill, Flos Arecae, Folium Ginseng, Pericarpium Granati 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 high fructose syrup being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Fructus Hordei Vulgaris 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, linseed meal 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 |
|---|---|---|---|
| CN201610689063.1A CN106307311A (en) | 2016-08-19 | 2016-08-19 | Psidium guajava jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689063.1A CN106307311A (en) | 2016-08-19 | 2016-08-19 | Psidium guajava jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307311A true CN106307311A (en) | 2017-01-11 |
Family
ID=57744464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689063.1A Withdrawn CN106307311A (en) | 2016-08-19 | 2016-08-19 | Psidium guajava jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307311A (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 CN201610689063.1A patent/CN106307311A/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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|---|---|---|---|
| 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 |