CN106307337A - Red delicious apple jam and preparation method thereof - Google Patents
Red delicious apple jam and preparation method thereof Download PDFInfo
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- CN106307337A CN106307337A CN201610702305.6A CN201610702305A CN106307337A CN 106307337 A CN106307337 A CN 106307337A CN 201610702305 A CN201610702305 A CN 201610702305A CN 106307337 A CN106307337 A CN 106307337A
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- sheguo
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- 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
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 241001264174 Cordyceps militaris Species 0.000 claims abstract description 12
- 240000007124 Brassica oleracea 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
- 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
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 16
- 235000016709 nutrition Nutrition 0.000 claims description 12
- 235000011302 Brassica oleracea Nutrition 0.000 claims description 9
- 241001249699 Capitata 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
- 235000021551 crystal sugar Nutrition 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
- 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
- 241000220225 Malus Species 0.000 abstract 4
- 240000004713 Pisum sativum Species 0.000 abstract 3
- 235000010582 Pisum sativum Nutrition 0.000 abstract 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 abstract 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 abstract 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 abstract 2
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 241000405414 Rehmannia Species 0.000 abstract 2
- 235000021016 apples Nutrition 0.000 abstract 2
- 241000167854 Bourreria succulenta 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
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 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 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 235000001727 glucose Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000007789 sealing 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
- 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 a red delicious apple jam. The jam is prepared from the following raw materials: red delicious apples, peas, cabbages, Chinese wolfberry fruits, rehmannia flowers, cherry leaves, haws, rock candy, glucose, jelly powder, cordyceps militaris powder and water. The preparation method comprises the following steps: (1) preparing pulp; (2) preparing pea pulp; (3) preparing vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing all materials in the abovementioned steps, adding the jelly powder, cordyceps militaris powder and a proper amount of water, and uniformly stirring to obtain mixed liquid; and (7) cooking the mixed liquid to obtain thick paste, filling into bottles and sealing, refrigerating and storing. The red delicious apple jam is prepared from red delicious apples in match with peas, cabbages, Chinese wolfberry fruits, rehmannia flowers, cordyceps militaris powder and the like, has fresh fragrance and soft taste, has the effects of refreshing and moistening throat, moistening skin, promoting appetite and digestion and the like, and is beneficial to human body health.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of SHEGUO 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, SHEGUO 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 SHEGUO fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of SHEGUO fruit jam, it is characterised in that be made up of the raw material of following weight portion:
SHEGUO 200～500 parts, Semen Pisi sativi 30～50 parts, Brassica oleracea L.var.capitata L. 20～40 parts, Fructus Lycii 8～15 parts, Fols Rehmanniae 3～5 parts,
Folium Pruni pseudocerasi 2～4 parts, Fructus Crataegi 2～5 parts, crystal sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, Cordyceps militaris powder 5～
10 parts, water appropriate；
The preparation method of described SHEGUO fruit jam, comprises the following steps:
(1), SHEGUO is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Pisi sativi 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 Semen Pisi sativi slurry；
(3), by Brassica oleracea L.var.capitata L. remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Fructus Lycii, Fols Rehmanniae, Folium Pruni pseudocerasi, Fructus Crataegi 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 glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Pisi sativi 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, Cordyceps militaris 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:
SHEGUO fruit jam of the present invention is to prepare with raw materials such as SHEGUO collocation Semen Pisi sativi, Brassica oleracea L.var.capitata L., Fructus Lycii, Fols Rehmanniae, Cordyceps militaris powder
Forming, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and without 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 SHEGUO fruit jam, is made up of the raw material of following weight portion:
SHEGUO 200 parts, Semen Pisi sativi 30 parts, 20 parts of Brassica oleracea L.var.capitata L., Fructus Lycii 8 parts, Fols Rehmanniae 3 parts, Folium Pruni pseudocerasi 2 parts, Fructus Crataegi 2 parts, ice
Sugar 30 parts, glucose 7 parts, jelly powder 10 parts, 5 parts of Cordyceps militaris powder, water are appropriate；
The preparation method of described SHEGUO fruit jam, comprises the following steps:
(1), SHEGUO is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Pisi sativi 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 Pisi sativi slurry；
(3), by Brassica oleracea L.var.capitata L. remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Fructus Lycii, Fols Rehmanniae, Folium Pruni pseudocerasi, Fructus Crataegi 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 glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Pisi sativi 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, Cordyceps militaris 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 SHEGUO fruit jam, is made up of the raw material of following weight portion:
SHEGUO 500 parts, Semen Pisi sativi 50 parts, 40 parts of Brassica oleracea L.var.capitata L., Fructus Lycii 15 parts, Fols Rehmanniae 5 parts, Folium Pruni pseudocerasi 4 parts, Fructus Crataegi 5 parts, ice
Sugar 50 parts, glucose 13 parts, jelly powder 25 parts, 10 parts of Cordyceps militaris powder, water are appropriate；
The preparation method of described SHEGUO fruit jam, comprises the following steps:
(1), SHEGUO is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Pisi sativi 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 Pisi sativi slurry；
(3), by Brassica oleracea L.var.capitata L. remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice；
(4), mix after Fructus Lycii, Fols Rehmanniae, Folium Pruni pseudocerasi, Fructus Crataegi 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 glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Pisi sativi 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, Cordyceps militaris 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 SHEGUO fruit jam, it is characterised in that be made up of the raw material of following weight portion:
SHEGUO 200～500 parts, Semen Pisi sativi 30～50 parts, Brassica oleracea L.var.capitata L. 20～40 parts, Fructus Lycii 8～15 parts, Fols Rehmanniae 3～5 parts, Fructus Pruni pseudocerasi
Leaf 2～4 parts, Fructus Crataegi 2～5 parts, crystal sugar 30～50 parts, glucose 7～13 parts, jelly powder 10～25 parts, Cordyceps militaris powder 5～10
Part, water appropriate；
The preparation method of described SHEGUO fruit jam, comprises the following steps:
(1), SHEGUO is cleaned remove impurity, add suitable quantity of water and make pulping, obtain pulp；
(2), Semen Pisi sativi 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 Semen Pisi sativi slurry；
(3), by Brassica oleracea L.var.capitata L. remove impurity, rinse well with water, add 3～5 times of water are pulled an oar, then filter, obtain vegetable juice；
(4), Fructus Lycii, Fols Rehmanniae, Folium Pruni pseudocerasi, Fructus Crataegi 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 glucose being added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the Semen Pisi sativi 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, Cordyceps militaris 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 |
|---|---|---|---|
| CN201610702305.6A CN106307337A (en) | 2016-08-20 | 2016-08-20 | Red delicious apple jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610702305.6A CN106307337A (en) | 2016-08-20 | 2016-08-20 | Red delicious apple jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307337A true CN106307337A (en) | 2017-01-11 |
Family
ID=57741190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610702305.6A Withdrawn CN106307337A (en) | 2016-08-20 | 2016-08-20 | Red delicious apple jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307337A (en) |
Citations (1)
| 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 |
-
2016
- 2016-08-20 CN CN201610702305.6A patent/CN106307337A/en not_active Withdrawn
Patent Citations (1)
| 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 |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |