CN106307320A - Grapefruit jam and production method thereof - Google Patents
Grapefruit jam and production method thereof Download PDFInfo
- Publication number
- CN106307320A CN106307320A CN201610693996.8A CN201610693996A CN106307320A CN 106307320 A CN106307320 A CN 106307320A CN 201610693996 A CN201610693996 A CN 201610693996A CN 106307320 A CN106307320 A CN 106307320A
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- China
- Prior art keywords
- parts
- water
- grapefruit
- jam
- gained
- 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- Withdrawn
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- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 22
- 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
- 241000046691 Daphne odora Species 0.000 claims abstract description 9
- 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 7
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 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
- 238000002360 preparation method 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
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 abstract description 2
- 235000019693 cherries Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 3
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract 2
- 240000001519 Verbena officinalis Species 0.000 abstract 2
- 235000018718 Verbena officinalis Nutrition 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 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
- 230000029087 digestion 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 grapefruit jam. The grapefruit jam is produced by grapefruit, barley, Chinese cabbage, rhizoma dioscoreae, vervain, cherry leaf, Daphne odora, rock sugar, stevioside, jelly powder, sweet potato powder and water. A production method of the grapefruit jam includes the steps of firstly, producing grapefruit pulp; secondly, producing barley pulp; thirdly, producing vegetable juice; fourthly, producing nutritional liquid; fifthly, producing a solution; sixthly, mixing all materials obtained by the steps above, adding the jelly powder, the sweet potato powder and an appropriate amount of water, and evenly stirring to obtain mixed liquid; seventhly, decocting the mixed liquid in a pot until the mixed liquid is thick, sealing in bottles, and performing cold storage. The grapefruit jam and the production method thereof have the advantages that grapefruit jam is produced by using the grapefruit to coordinate with raw materials such as the barley, the Chinese cabbage, the rhizoma dioscoreae, the vervain and the sweet potato powder, and the produced jam is fresh in fragrance, fine and soft in taste and quite beneficial to human health and has effects such as refreshing the throat, moistening the skin and appetizing.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of grapefruit 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, Citrua paradiai 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 grapefruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of grapefruit jam, it is characterised in that be made up of the raw material of following weight portion:
Citrua paradiai 200～500 parts, Fructus Hordei Vulgaris 30～50 parts, green vegetable 20～40 parts, Rhizoma Dioscoreae 8～15 parts, Herba Verbenae 3～5 parts, cherry
Folium Persicae 2～4 parts, winter daphne 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 grapefruit jam, comprises the following steps:
(1), Citrua paradiai 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 green vegetable remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Rhizoma Dioscoreae, Herba Verbenae, Folium Pruni pseudocerasi, winter daphne 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 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, 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:
Grapefruit jam of the present invention is to be prepared from raw materials such as Citrua paradiai collocation Fructus Hordei Vulgaris, green vegetable, Rhizoma Dioscoreae, Herba Verbenae, 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 grapefruit jam, is made up of the raw material of following weight portion:
Citrua paradiai 200 parts, Fructus Hordei Vulgaris 30 parts, 20 parts of green vegetable, Rhizoma Dioscoreae 8 parts, Herba Verbenae 3 parts, Folium Pruni pseudocerasi 2 parts, winter daphne 2 parts, crystal sugar
30 parts, stevioside 7 parts, jelly powder 10 parts, sweet potato powder 5 parts, water appropriate；
The preparation method of described grapefruit jam, comprises the following steps:
(1), Citrua paradiai 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 green vegetable remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Rhizoma Dioscoreae, Herba Verbenae, Folium Pruni pseudocerasi, winter daphne 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 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, 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 grapefruit jam, is made up of the raw material of following weight portion:
Citrua paradiai 500 parts, Fructus Hordei Vulgaris 50 parts, 40 parts of green vegetable, Rhizoma Dioscoreae 15 parts, Herba Verbenae 5 parts, Folium Pruni pseudocerasi 4 parts, winter daphne 5 parts, crystal sugar
50 parts, stevioside 13 parts, jelly powder 25 parts, sweet potato powder 10 parts, water appropriate；
The preparation method of described grapefruit jam, comprises the following steps:
(1), Citrua paradiai 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 green vegetable remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Rhizoma Dioscoreae, Herba Verbenae, Folium Pruni pseudocerasi, winter daphne 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 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, 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. a grapefruit jam, it is characterised in that be made up of the raw material of following weight portion:
Citrua paradiai 200～500 parts, Fructus Hordei Vulgaris 30～50 parts, green vegetable 20～40 parts, Rhizoma Dioscoreae 8～15 parts, Herba Verbenae 3～5 parts, Folium Pruni pseudocerasi 2
～4 parts, winter daphne 2～5 parts, crystal sugar 30～50 parts, stevioside 7～13 parts, jelly powder 10～25 parts, sweet potato powder 5～10 parts, water fit
Amount；
The preparation method of described grapefruit jam, comprises the following steps:
(1), Citrua paradiai 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 green vegetable remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Rhizoma Dioscoreae, Herba Verbenae, Folium Pruni pseudocerasi, winter daphne 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 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, sweet potato 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 |
|---|---|---|---|
| CN201610693996.8A CN106307320A (en) | 2016-08-21 | 2016-08-21 | Grapefruit jam and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693996.8A CN106307320A (en) | 2016-08-21 | 2016-08-21 | Grapefruit jam and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307320A true CN106307320A (en) | 2017-01-11 |
Family
ID=57743843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693996.8A Withdrawn CN106307320A (en) | 2016-08-21 | 2016-08-21 | Grapefruit jam and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307320A (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
- 2016-08-21 CN CN201610693996.8A patent/CN106307320A/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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| 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 |