CN106307316A - Kiwi fruit jam and preparation method thereof - Google Patents
Kiwi fruit jam and preparation method thereof Download PDFInfo
- Publication number
- CN106307316A CN106307316A CN201610693420.1A CN201610693420A CN106307316A CN 106307316 A CN106307316 A CN 106307316A CN 201610693420 A CN201610693420 A CN 201610693420A CN 106307316 A CN106307316 A CN 106307316A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- gained
- pulp
- 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- Withdrawn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
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 244000298697 Actinidia deliciosa Species 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 22
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 244000309464 bull 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
- 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 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
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 16
- 244000298715 Actinidia chinensis Species 0.000 claims description 12
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 210000000582 semen Anatomy 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
- 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
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 241000533770 Cayaponia Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 2
- 244000206519 Michelia figo Species 0.000 abstract 2
- 235000015864 Michelia figo Nutrition 0.000 abstract 2
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 210000000867 larynx Anatomy 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 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
- 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
- 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
- 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
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 kiwi fruit jam. The kiwi fruit jam is prepared from the following raw materials: kiwi fruits, wheat, pimento, Hericium erinaceus (Bull. Ex Fr.) Pers., Michelia figo, Folium Momordicae Charantiae, Caulis Cucurbitae, white sugar, glucose, jelly powder, Fructus Schisandrae Chinensis powder and water. A preparation method of the kiwi fruit jam comprises the following steps: (1) preparing pulp; (2) preparing wheat pulp; (3) preparing vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing all the materials obtained from the various steps, adding the jelly powder, the Fructus Schisandrae Chinensis powder and the proper amount of water, and stirring evenly to obtain mixed liquid; and (7) decocting the mixed liquid in a pot until sauce is thick, packing in a bottle and sealing, and storing in a cold storage manner. The kiwi fruit jam is prepared by matching the kiwi fruit with the wheat, the pimento, the Hericium erinaceus (Bull. Ex Fr.) Pers., the Michelia figo, the Fructus Schisandrae Chinensis powder and the like, and the obtained jam is fresh in flavor, tastes soft, has effects of refreshing and moistening larynx, stimulating appetite and relieving indigestion and the like, and is quite beneficial to health of human bodies.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of Kiwi berry 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 actinidiae chinensis 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 Kiwi berry jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Kiwi berry jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 200～500 parts, Semen Tritici aestivi 30～50 parts, Fructus Capsici 20～40 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 8～15 parts, HANXIAOHUA 3～5
Part, Folium Momordicae Charantiae 2～4 parts, Caulis Cucurbitae 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, the five tastes
Sub-powder 5～10 parts, water are appropriate；
The preparation method of described Kiwi berry jam, comprises the following steps:
(1), Fructus actinidiae chinensis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Tritici aestivi 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 wheat pulp；
(3), by Fructus Capsici remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., HANXIAOHUA, Folium Momordicae Charantiae, Caulis Cucurbitae 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 pulp of step (1) gained, the wheat pulp 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, Fructus Schisandrae Chinensis powder 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:
Kiwi berry jam of the present invention is with raw materials such as Fructus actinidiae chinensis collocation Semen Tritici aestivi, Fructus Capsici, Hericium erinaceus (Bull. Ex Fr.) Pers., HANXIAOHUA, Fructus Schisandrae Chinensis powders
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 Kiwi berry jam, is made up of the raw material of following weight portion:
Fructus actinidiae chinensis 200 parts, Semen Tritici aestivi 30 parts, Fructus Capsici 20 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 8 parts, HANXIAOHUA 3 parts, Folium Momordicae Charantiae 2 parts, Caulis Cucurbitae 2
Part, white sugar 30 parts, glucose 7 parts, jelly powder 10 parts, Fructus Schisandrae Chinensis powder 5 parts, water are appropriate；
The preparation method of described Kiwi berry jam, comprises the following steps:
(1), Fructus actinidiae chinensis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Tritici aestivi 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 wheat pulp；
(3), by Fructus Capsici remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., HANXIAOHUA, Folium Momordicae Charantiae, Caulis Cucurbitae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the wheat pulp 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, Fructus Schisandrae Chinensis powder 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 Kiwi berry jam, is made up of the raw material of following weight portion:
Fructus actinidiae chinensis 500 parts, Semen Tritici aestivi 50 parts, Fructus Capsici 40 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 15 parts, HANXIAOHUA 5 parts, Folium Momordicae Charantiae 4 parts, Caulis Cucurbitae 5
Part, white sugar 50 parts, glucose 13 parts, jelly powder 25 parts, Fructus Schisandrae Chinensis powder 10 parts, water are appropriate；
The preparation method of described Kiwi berry jam, comprises the following steps:
(1), Fructus actinidiae chinensis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Tritici aestivi 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 wheat pulp；
(3), by Fructus Capsici remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., HANXIAOHUA, Folium Momordicae Charantiae, Caulis Cucurbitae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the wheat pulp 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, Fructus Schisandrae Chinensis powder 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 Kiwi berry jam, it is characterised in that be made up of the raw material of following weight portion:
Fructus actinidiae chinensis 200～500 parts, Semen Tritici aestivi 30～50 parts, Fructus Capsici 20～40 parts, Hericium erinaceus (Bull. Ex Fr.) Pers. 8～15 parts, HANXIAOHUA 3～5 parts, hardship
Melon leaf 2～4 parts, Caulis Cucurbitae 2～5 parts, white sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, Fructus Schisandrae Chinensis powder 5
～10 parts, water appropriate；
The preparation method of described Kiwi berry jam, comprises the following steps:
(1), Fructus actinidiae chinensis is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Tritici aestivi 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 wheat pulp；
(3), by Fructus Capsici remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Hericium erinaceus (Bull. Ex Fr.) Pers., HANXIAOHUA, Folium Momordicae Charantiae, Caulis Cucurbitae 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) white sugar and glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the pulp of step (1) gained, the wheat pulp 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, Fructus Schisandrae Chinensis 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 |
|---|---|---|---|
| CN201610693420.1A CN106307316A (en) | 2016-08-19 | 2016-08-19 | Kiwi fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693420.1A CN106307316A (en) | 2016-08-19 | 2016-08-19 | Kiwi fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307316A true CN106307316A (en) | 2017-01-11 |
Family
ID=57744341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693420.1A Withdrawn CN106307316A (en) | 2016-08-19 | 2016-08-19 | Kiwi fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307316A (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 CN201610693420.1A patent/CN106307316A/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 | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN106235185A (en) | A kind of beauty's melon and fruit beans and preparation method thereof | |
| CN106262360A (en) | A kind of Passifolra edulis 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 | |
| CN106307316A (en) | Kiwi fruit jam and preparation method thereof | |
| CN106307323A (en) | Red vinegar blackberry jam and making method thereof | |
| CN106235208A (en) | A kind of grape fruit jam and preparation method thereof | |
| CN106107762A (en) | A kind of brazilnut fruit jam and preparation method thereof | |
| CN106307303A (en) | Winter cherry jam and making method thereof | |
| CN106343459A (en) | Pomelo fruit jam and preparation method thereof | |
| CN106174288A (en) | A kind of Niuganguo fruit jam and preparation method thereof | |
| CN106307334A (en) | Nanguo pear jam and preparation method thereof | |
| CN106213373A (en) | A kind of kiwi fruit fruit jam and preparation method thereof | |
| CN106235192A (en) | A kind of golden fruit fruit jam and preparation method thereof | |
| CN106307314A (en) | Golden pumpkin jam and production method thereof | |
| CN106174289A (en) | A kind of tangerine fruit jam and preparation method thereof | |
| CN106262365A (en) | A kind of mandarin orange fruit jam and preparation method thereof | |
| CN106213378A (en) | A kind of gold bead fruit jam and preparation method thereof | |
| CN106307330A (en) | Chinese olive jam and method for preparing same | |
| CN106213374A (en) | A kind of wild banana jam and preparation method thereof | |
| CN106307349A (en) | Synsepalum dulcificum jam and method for preparing same | |
| CN106235191A (en) | A kind of mangosteen jam and preparation method thereof | |
| CN106307348A (en) | Peru groundcherry 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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |