CN106307347A - Carya illinoensis koch jam and preparation method thereof - Google Patents

Carya illinoensis koch jam and preparation method thereof Download PDF

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Publication number
CN106307347A
CN106307347A CN201610688934.8A CN201610688934A CN106307347A CN 106307347 A CN106307347 A CN 106307347A CN 201610688934 A CN201610688934 A CN 201610688934A CN 106307347 A CN106307347 A CN 106307347A
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Prior art keywords
parts
water
jam
gained
koch
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CN201610688934.8A
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Chinese (zh)
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李松林
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李松林
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Priority to CN201610688934.8A priority Critical patent/CN106307347A/en
Publication of CN106307347A publication Critical patent/CN106307347A/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 carya illinoensis koch jam. The carya illinoensis koch jam is prepared from the following raw materials: carya illinoensis koch, oat, Chinese cabbage, raspberry, flos buddlejae, ziziphus jujube leaves, mentha spicata, rock candy, high fructose syrup, jelly powder, flaxseed powder and water; a preparation method of the carya illinoensis koch jam comprises the following steps: (1) preparing fruit pulp; (2) preparing oat milk; (3) preparing vegetable juice; (4) preparing a nutrient solution; (5) preparing a solution; (6) mixing all materials obtained in the above steps, adding the jelly powder, the flaxseed powder and a suitable amount of water, and stirring uniformly to obtain a mixed liquid; (7) decocting the mixed liquid in a pot until the jam is thick, bottling, sealing and refrigerating for storage. The carya illinoensis koch jam disclosed by the invention is prepared by matching the raw materials, such as the oat, the Chinese cabbage, the raspberry, the flos buddlejae, the flaxseed powder and the like; the obtained jam is fresh in fragrance and fine and soft in taste, has the effects of refreshing, wetting the throat, moisturizing skin, appetizing, helping digestion and the like, and is very beneficial to human health.

Description

A kind of Solanum muricatum fruit jam and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of Solanum muricatum 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, Solanum muricatum 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 Solanum muricatum fruit jam and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of Solanum muricatum fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Solanum muricatum 200~500 parts, Herba bromi japonici 30~50 parts, Chinese cabbage 20~40 parts, Fructus Rubi 8~15 parts, Flos Buddlejae 3~5 Part, Folium Ziziphi Spinosae 2~4 parts, Herba Menthae Rotundifoliae 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 Solanum muricatum fruit jam, comprises the following steps:
(1), Solanum muricatum 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 Chinese cabbage remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), mix after Fructus Rubi, Flos Buddlejae, Folium Ziziphi Spinosae, Herba Menthae Rotundifoliae 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 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, 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:
Solanum muricatum fruit jam of the present invention is with raw materials such as Solanum muricatum collocation Herba bromi japonici, Chinese cabbage, Fructus Rubi, Flos Buddlejae, 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 Solanum muricatum fruit jam, is made up of the raw material of following weight portion:
Solanum muricatum 200 parts, Herba bromi japonici 30 parts, Chinese cabbage 20 parts, Fructus Rubi 8 parts, Flos Buddlejae 3 parts, Folium Ziziphi Spinosae 2 parts, Herba Menthae Rotundifoliae 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 Solanum muricatum fruit jam, comprises the following steps:
(1), Solanum muricatum 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 Chinese cabbage remove impurity, rinse well with water, add 3 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Fructus Rubi, Flos Buddlejae, Folium Ziziphi Spinosae, Herba Menthae Rotundifoliae 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 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, 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 Solanum muricatum fruit jam, is made up of the raw material of following weight portion:
Solanum muricatum 500 parts, Herba bromi japonici 50 parts, Chinese cabbage 40 parts, Fructus Rubi 15 parts, Flos Buddlejae 5 parts, Folium Ziziphi Spinosae 4 parts, Herba Menthae Rotundifoliae 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 Solanum muricatum fruit jam, comprises the following steps:
(1), Solanum muricatum 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 Chinese cabbage remove impurity, rinse well with water, add 5 times of water and pull an oar, then filter, obtain vegetable juice;
(4), mix after Fructus Rubi, Flos Buddlejae, Folium Ziziphi Spinosae, Herba Menthae Rotundifoliae 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 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, 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 Solanum muricatum fruit jam, it is characterised in that be made up of the raw material of following weight portion:
Solanum muricatum 200~500 parts, Herba bromi japonici 30~50 parts, Chinese cabbage 20~40 parts, Fructus Rubi 8~15 parts, Flos Buddlejae 3~5 parts, acid Folium Jujubae 2~4 parts, Herba Menthae Rotundifoliae 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 Solanum muricatum fruit jam, comprises the following steps:
(1), Solanum muricatum 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 Chinese cabbage remove impurity, rinse well with water, add 3~5 times of water are pulled an oar, then filter, obtain vegetable juice;
(4), Fructus Rubi, Flos Buddlejae, Folium Ziziphi Spinosae, Herba Menthae Rotundifoliae 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 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, 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.
CN201610688934.8A 2016-08-19 2016-08-19 Carya illinoensis koch jam and preparation method thereof Withdrawn CN106307347A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
CN201610688934.8A CN106307347A (en) 2016-08-19 2016-08-19 Carya illinoensis koch jam and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108157877A (en) * 2018-01-06 2018-06-15 莫玉明 A kind of Fructus Rubi sauce preparation process

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102406108A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Cherry jam and preparation method thereof
CN103250934A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Banana actinidia japonica rice jam and preparation method thereof
CN103250935A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Cactus strawberry purple rice jam and preparation method thereof
CN103766682A (en) * 2012-10-25 2014-05-07 黄嘉欣 Multi-flavor jam and preparation method thereof
CN103960721A (en) * 2014-04-09 2014-08-06 洛阳春魁农业开发有限公司 Strawberry-flavor peony compound beverage and preparation method thereof
CN104273407A (en) * 2014-10-29 2015-01-14 苗娥 Nutritional jam and manufacturing method thereof
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
CN105581297A (en) * 2015-12-18 2016-05-18 林淑丽 Mixed 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 (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102406108A (en) * 2011-11-18 2012-04-11 大连兆阳软件科技有限公司 Cherry jam and preparation method thereof
CN103766682A (en) * 2012-10-25 2014-05-07 黄嘉欣 Multi-flavor jam and preparation method thereof
CN103250934A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Banana actinidia japonica rice jam and preparation method thereof
CN103250935A (en) * 2013-04-16 2013-08-21 蚌埠市金旺食品有限公司 Cactus strawberry purple rice jam and preparation method thereof
CN103960721A (en) * 2014-04-09 2014-08-06 洛阳春魁农业开发有限公司 Strawberry-flavor peony compound beverage and preparation method thereof
CN104273407A (en) * 2014-10-29 2015-01-14 苗娥 Nutritional jam and manufacturing method thereof
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
CN105581297A (en) * 2015-12-18 2016-05-18 林淑丽 Mixed 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
CN108157877A (en) * 2018-01-06 2018-06-15 莫玉明 A kind of Fructus Rubi sauce preparation process

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