CN106307323A - Red vinegar blackberry jam and making method thereof - Google Patents

Red vinegar blackberry jam and making method thereof Download PDF

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Publication number
CN106307323A
CN106307323A CN201610694256.6A CN201610694256A CN106307323A CN 106307323 A CN106307323 A CN 106307323A CN 201610694256 A CN201610694256 A CN 201610694256A CN 106307323 A CN106307323 A CN 106307323A
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Prior art keywords
parts
water
red vinegar
gained
making
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CN201610694256.6A
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Chinese (zh)
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朱成风
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朱成风
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Priority to CN201610694256.6A priority Critical patent/CN106307323A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses red vinegar blackberry jam. The red vinegar blackberry jam is made from raw materials including red vinegar blackberries, oats, cirsium setosum, dendrobium officinale, sweet-scented osmanthus, perilla leaves, dianthus chinensis, white granulated sugar, glucose, jelly powder, sea cucumber peptide and a moderate amount of water. The making method includes the steps of 1), making fruit pulp; 2), making oat milk; 3), making vegetable juice; 4), making a nutrition solution; 5), making a solution; 6), fully mixing the obtained materials, adding the jelly powder, the sea cucumber peptide and the water, and evenly stirring to obtain a mixed solution; 7), pouring the mixed solution into a pot and boiling out to be sticky, and bottling and sealing for cold preservation. The red vinegar blackberry jam is made by matching of the red vinegar blackberries with the raw materials of the oats, cirsium setosum, dendrobium officinale, the sweet-scented osmanthus, the sea cucumber peptide and the water, the jam obtained is fresh in fragrance and soft in taste and has efficacy of refreshing and cooling the throat, moisturizing the skin, appetizing and promoting digestion and the like and is quite beneficial to human health.

Description

A kind of red vinegar certain kind of berries fruit jam and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of red vinegar certain kind of berries 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, the red vinegar certain kind of berries 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 vinegar certain kind of berries 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 vinegar certain kind of berries fruit jam, it is characterised in that be made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200~500 parts, Herba bromi japonici 30~50 parts, field thistle 20~40 parts, Herba Dendrobii 8~15 parts, Flos Osmanthi Fragrantis 3~5 Part, Folium Perillae 2~4 parts, Dianthus chinensis 2~5 parts, white sugar 30~50 parts, glucose 7~13 parts, jelly powder 10~25 parts, sea cucumber peptide 5~10 parts, water appropriate;
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Herba bromi japonici 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 oat slurry;
(3), by field thistle remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis 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 oat slurry 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, sea cucumber peptide 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:
Red vinegar certain kind of berries fruit jam of the present invention is with raw materials such as the red vinegar certain kind of berries collocation Herba bromi japonici, field thistle, Herba Dendrobii, Flos Osmanthi Fragrantis, sea cucumber peptides 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 vinegar certain kind of berries fruit jam, is made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200 parts, Herba bromi japonici 30 parts, field thistle 20 parts, Herba Dendrobii 8 parts, Flos Osmanthi Fragrantis 3 parts, Folium Perillae 2 parts, Dianthus chinensis 2 Part, white sugar 30 parts, glucose 7 parts, jelly powder 10 parts, sea cucumber peptide 5 parts, water are appropriate;
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Herba bromi japonici 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 oat slurry;
(3), by field thistle remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis 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) 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 oat slurry 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, sea cucumber peptide 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 red vinegar certain kind of berries fruit jam, is made up of the raw material of following weight portion:
The red vinegar certain kind of berries 500 parts, Herba bromi japonici 50 parts, field thistle 40 parts, Herba Dendrobii 15 parts, Flos Osmanthi Fragrantis 5 parts, Folium Perillae 4 parts, Dianthus chinensis 5 Part, white sugar 50 parts, glucose 13 parts, jelly powder 25 parts, sea cucumber peptide 10 parts, water are appropriate;
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Herba bromi japonici 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 oat slurry;
(3), by field thistle remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis 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) 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 oat slurry 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, sea cucumber peptide 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 red vinegar certain kind of berries fruit jam, it is characterised in that be made up of the raw material of following weight portion:
The red vinegar certain kind of berries 200~500 parts, Herba bromi japonici 30~50 parts, field thistle 20~40 parts, Herba Dendrobii 8~15 parts, Flos Osmanthi Fragrantis 3~5 parts, Folium Perillae 2~4 parts, Dianthus chinensis 2~5 parts, white sugar 30~50 parts, glucose 7~13 parts, jelly powder 10~25 parts, sea cucumber peptide 5~ 10 parts, water appropriate;
The preparation method of described red vinegar certain kind of berries fruit jam, comprises the following steps:
(1), the red vinegar certain kind of berries is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp;
(2), Herba bromi japonici 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 oat slurry;
(3), by field thistle remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), Herba Dendrobii, Flos Osmanthi Fragrantis, Folium Perillae, Dianthus chinensis 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) 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 oat slurry 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, sea cucumber peptide 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.
CN201610694256.6A 2016-08-19 2016-08-19 Red vinegar blackberry jam and making method thereof Withdrawn CN106307323A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610694256.6A CN106307323A (en) 2016-08-19 2016-08-19 Red vinegar blackberry jam and making method thereof

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Application Number Priority Date Filing Date Title
CN201610694256.6A CN106307323A (en) 2016-08-19 2016-08-19 Red vinegar blackberry jam and making method thereof

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CN106307323A true CN106307323A (en) 2017-01-11

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109938314A (en) * 2019-04-30 2019-06-28 九仙尊霍山石斛股份有限公司 A kind of Dendrobidium huoshanness jam and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109938314A (en) * 2019-04-30 2019-06-28 九仙尊霍山石斛股份有限公司 A kind of Dendrobidium huoshanness jam and preparation method thereof

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Application publication date: 20170111