CN106360530A - Preparation method of blueberry jam - Google Patents
Preparation method of blueberry jam Download PDFInfo
- Publication number
- CN106360530A CN106360530A CN201610732634.5A CN201610732634A CN106360530A CN 106360530 A CN106360530 A CN 106360530A CN 201610732634 A CN201610732634 A CN 201610732634A CN 106360530 A CN106360530 A CN 106360530A
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- Prior art keywords
- blueberry
- fructus jujubae
- blueberry jam
- preparation
- milliliters
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 72
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 72
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 72
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000002245 particle Substances 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 210000000582 semen Anatomy 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 13
- 239000008187 granular material Substances 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 241000234314 Zingiber Species 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 241001247821 Ziziphus Species 0.000 abstract 7
- 238000010411 cooking Methods 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 4
- 244000077233 Vaccinium uliginosum Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of blueberry jam, belongs to the field of food processing, and solves the technical problems that blueberry jam in the prior art is high in coldness and insufficient in taste. The preparation method of the blueberry jam disclosed by the invention comprises the following steps of (1) taking blueberries, and stirring the taken blueberries until the stirred blueberries are broken so as to obtain blueberry pulp; (2) taking red jujubes, and making the taken red jujubes into jujube slices; (3) preparing ginger syrup: adding 1-3g of ginger, 2-4g of sugar and 2-4g of honey to every 100 milliliters of water, and performing decoction so as to obtain the ginger syrup; (4) adding 3-5 milliliters of the ginger syrup into every 50 milliliters of the blueberry pulp, placing the blueberry pulp added with the ginger syrup under the condition of 80-90 DEG C for cooking for 2-3 minutes, then performing cooking under the condition of 20-30 DEG C for 7-10 minutes, and in the decoction process, performing continuous stirring so as to obtain a paste body; (5) cooling the paste body, cutting up the jujube slices into jujube slice particles, and uniformly mixing the paste body with the jujube slice particles according to the volume ratio of the paste body to the jujube slice particles being (5 to 1) to (8 to 1) so as to obtain the blueberry jam; and (6) canning the blueberry jam.
Description
[technical field]
The present invention relates to blueberry jam preparation method.
[background technology]
Blue berry also known as Pericarpium Citri tangerinae, are Ericaceae genus vaccinium (vaccininm l.) plant, original North America, is to develop in recent years
The most rapidly integrate the Third Class Fruit-tree kind of nutrition and health care.Fruits nutrition enriches, suitable DEG C of sweet acid, meat are fine and smooth,
Fragrance is salubrious, unique flavor, high heat, low fat, in good taste.In fruit in addition to conventional sugared, sour, vc, also it is rich in mineral
Other rare composition of fruit such as matter, ve, va, vb, sod, Arbutin, protein, anthocyanin, and it is rich in flavone compound,
Belong to the high health fruit of nutrition.Because it is preventing cranial nerve aging, is strengthening cardiac function, improving eyesight, anticancer and vessel softening, increasing
The special health-care effect of the aspects such as strong human immunity, is classified as one of five big health foods by international food and agricultural organization, can be rated as " World Water
The king of fruit ".At present, because the seasonality of the ripe purchase of blue berry is very strong, it is difficult to preserve again, so blue berry is manufactured into blueberry jam,
But existing blueberry jam manufacture tradition, the taste of blueberry jam is single.
[content of the invention]
Present invention solves the technical problem that being to provide a kind of blueberry jam preparation method, improve mouthfeel and the nutrition of blueberry jam.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of blueberry jam preparation method, comprises the following steps:
(1) take blue berry, blue berry is blended into blueberry pulp；
(2) Fructus Jujubae is taken to manufacture Fructus Jujubae piece；
(3) preparation of ginger syrup: add Rhizoma Zingiberis Recens, 2g-4g sugar and the 2g-4g Mel of 1g-3g to be boiled into ginger sugar in every 100 milliliters of water
Water；
(4) 3 milliliters～5 milliliters ginger syrups are added to boil 2min- under the conditions of being placed in 80 DEG C -90 DEG C in every 50 milliliters of blueberry pulp
3min, then boils 7min-10min under the conditions of 20 DEG C -30 DEG C, is continuously agitated and makes sauce body during infusion；
(5) sauce body is cooled down, Fructus Jujubae piece is chopped into Fructus Jujubae piece granule, and sauce body and 5: 1～8: 1 mixing by volume of Fructus Jujubae piece granule are all
Even make blueberry jam；
(6) by blueberry jam tinning.
Further, in (2) step, the preparation of Fructus Jujubae piece comprises the following steps:
(21) take fresh Fructus Jujubae to put into pressure cooker steaming 15min-20min and make candied date can；
(22) cool down after candied date can sieves and removes slag；
(23) Semen arachidis hypogaeae is pulverized into Semen arachidis hypogaeae particle, candied date can and Semen arachidis hypogaeae particle 1: 0.5～1: 1 mix homogeneously system by volume
Become mixing beans；
(24) take Flat bottom container, coating butter on the side wall of Flat bottom container, then mixing beans are poured in Flat bottom container；
(25) Flat bottom container carries out drying and makes Fructus Corni, and drying condition is 40 DEG C -50 DEG C, and drying time is 0.5h-1h；
(26) Fructus Corni is taken off from Flat bottom container.
Further, a diameter of 0.8mm-1mm of described Semen arachidis hypogaeae particle, the thickness of described Fructus Corni is 1.2mm-1.5mm.
Further, the minimum diameter of described Fructus Jujubae piece granule is 1.5mm-2mm.
Further, add 5g-8g Semen Maydis powder in every 50 milliliters of blueberry pulp in (4) step.
Further, add the Sal of 0.05g-0.1g in every gram of Fructus Jujubae in (21) step.
Beneficial effects of the present invention:
Blueberry jam preparation method of the present invention, adds ginger syrup in blueberry jam, hot ginger syrup enters to cold blueberry jam
Row neutralization is it is ensured that blueberry jam is beneficial to the body constitution of human body；Having Semen arachidis hypogaeae particle in addition Fructus Jujubae piece, and Fructus Jujubae piece makes blueberry jam have
Multiple mouthfeel and abundant taste experience, can promote the digestion of human body, beneficial to absorption mesotrophic to blueberry jam.
These features of the present invention and advantage will be detailed in following specific embodiment exposure.
[specific embodiment]
A kind of blueberry jam preparation method that the present invention provides, comprises the following steps:
(1) take blue berry, after the cleaning of blue berry stalk, blue berry is blended into blueberry pulp, blueberry pulp first passes through pulverizer and smashes, so
Gone out by extruder afterwards；
(2) Fructus Jujubae is taken to manufacture Fructus Jujubae piece；
(3) preparation of ginger syrup: add Rhizoma Zingiberis Recens, 2g-4g sugar and the 2g-4g Mel of 1g-3g to be boiled into ginger sugar in every 100 milliliters of water
Water；
(4) 3 milliliters～5 milliliters ginger syrups are added to boil 2min- under the conditions of being placed in 80 DEG C -90 DEG C in every 50 milliliters of blueberry pulp
3min, then boils 7min-10min under the conditions of 20-30 DEG C, is continuously agitated and makes sauce body during infusion；Blue berry belongs to cold,
Overeat and weaken the digestion wriggling strength of gastrointestinal and the secretion of Digestive system, the digestion of human body can be affected, reduce and decompose food
Ability, therefore increases appropriate ginger syrup, is neutralized, and is favorably improved the body constitution of human body, fully absorbs nutrition.Infusion process
In can add 5g-8g Semen Maydis powder in every 50 milliliters of blueberry pulp, using Semen Maydis powder improve mouthfeel.
(5) sauce body is cooled down, Fructus Jujubae piece is chopped into Fructus Jujubae piece granule, and the minimum diameter of Fructus Jujubae piece granule is 1.5mm-2mm；Sauce body and
8: 1～5: 1 mix homogeneously makes blueberry jam to Fructus Jujubae piece granule by volume；Fructus Jujubae piece has raising appetite, the effect of facilitating digestion.
(6) by blueberry jam tinning.
The preparation of wherein Fructus Jujubae piece comprises the following steps:
(21) take fresh, the Sal of addition 0.05g-0.1g in every gram of Fructus Jujubae, be then placed in pressure cooker and steam 15min-20min
Make candied date can.
(22) cool down after candied date can sieves and removes slag；
(23) Semen arachidis hypogaeae is pulverized into Semen arachidis hypogaeae particle, 1: 0.5～1: 1 mix homogeneously mixes by volume for candied date can and Semen arachidis hypogaeae particle
Close beans；A diameter of 0.8mm-1mm of Semen arachidis hypogaeae particle,
(24) take Flat bottom container, coating butter on the side wall of Flat bottom container, then mixing beans are poured in Flat bottom container.
(25) Flat bottom container is put into and is carried out drying and make Fructus Corni, and drying condition is 40 DEG C -50 DEG C, and drying time is 0.5-
1h；The thickness of Fructus Corni is 1.2mm-1.5mm, and Semen arachidis hypogaeae particle is embedded in Fructus Corni.
(26) Fructus Corni is taken off from Flat bottom container.Fructus Corni forms parcel to Semen arachidis hypogaeae particle, after sauce body and Fructus Jujubae piece granule, flower
Raw particle can keep permanent drying, and during blueberry jam is edible, Semen arachidis hypogaeae particle remains unchanged delicious and crisp, can strengthen the mouthfeel of blueberry jam.
With reference to matrix embodiment, technical scheme is described in detail, but following embodiment is only this
The preferred embodiment of invention, and not all.Based on the embodiment in embodiment, those skilled in the art are not making creation
Property work on the premise of obtained other embodiments, broadly fall into protection scope of the present invention.
A kind of blueberry jam preparation method, comprises the following steps:
(1) take blue berry, after the cleaning of blue berry stalk, blue berry is blended into blueberry pulp, blueberry pulp first passes through pulverizer and smashes, so
Gone out by extruder afterwards；
(2) Fructus Jujubae is taken to manufacture Fructus Jujubae piece；
(3) preparation of ginger syrup: add Rhizoma Zingiberis Recens, 4g sugar and the 2g Mel of 3g to be boiled into ginger syrup in every 100 milliliters of water；
(4) 3 milliliters of ginger syrups are added to boil 3min, then in 30 DEG C of bars under the conditions of being placed in 80 DEG C in every 50 milliliters of blueberry pulp
10min is boiled under part.5g-8g Semen Maydis powder can be added during infusion in every 50 milliliters of blueberry pulp, improve mouthfeel using Semen Maydis powder.
(5) sauce body is cooled down, Fructus Jujubae piece is chopped into Fructus Jujubae piece granule, and the minimum diameter of Fructus Jujubae piece granule is 2mm；Sauce body and Fructus Jujubae piece
8: 1 mix homogeneously make blueberry jam to grain by volume；
(6) by blueberry jam tinning.
The preparation of wherein Fructus Jujubae piece comprises the following steps:
(21) take fresh, the Sal of 0.05 gram of addition in every gram of Fructus Jujubae, be then placed in pressure cooker steaming 15min and make Fructus Jujubae
Beans.
(22) cool down after candied date can sieves and removes slag；
(23) Semen arachidis hypogaeae is pulverized into Semen arachidis hypogaeae particle, candied date can and Semen arachidis hypogaeae particle 1: 0.5 mix homogeneously mixing beans by volume；
A diameter of 0.8mm of Semen arachidis hypogaeae particle；
(24) take Flat bottom container, coating butter on the side wall of Flat bottom container, then mixing beans are poured in Flat bottom container.
(25) Flat bottom container is put into and is carried out drying and make Fructus Corni, and drying condition is 40 DEG C, and drying time is 0.7h；Fructus Corni
Thickness is 1.5mm, and Semen arachidis hypogaeae particle is embedded in Fructus Corni.
(26) Fructus Corni is taken off from Flat bottom container.
By above-described embodiment, the purpose of the present invention is reached by fully effective.One of ordinary skilled in the art
It should be understood that the present invention includes but does not limit the content described in specific embodiment above.Any modification without departing from the present invention is all
It is included within the scope of claims.
Claims (6)
1. a kind of blueberry jam preparation method is it is characterised in that comprise the following steps:
(1) take blue berry, blue berry is blended into blueberry pulp；
(2) Fructus Jujubae is taken to manufacture Fructus Jujubae piece；
(3) preparation of ginger syrup: add Rhizoma Zingiberis Recens, 2g-4g sugar and the 2g-4g Mel of 1g-3g to be boiled into ginger syrup in every 100 milliliters of water；
(4) 3 milliliters～5 milliliters ginger syrups are added to boil 2min- under the conditions of being placed in 80 DEG C -90 DEG C in every 50 milliliters of blueberry pulp
3min, then boils 7min-10min under the conditions of 20 DEG C -30 DEG C, is continuously agitated and makes sauce body during infusion；
(5) sauce body is cooled down, Fructus Jujubae piece is chopped into Fructus Jujubae piece granule, sauce body and Fructus Jujubae piece granule 5: 1～8: 1 mix homogeneously system by volume
Become blueberry jam；
(6) by blueberry jam tinning.
2. blueberry jam preparation method according to claim 1 it is characterised in that: in (2) step the preparation of Fructus Jujubae piece include with
Lower step:
(21) take fresh Fructus Jujubae to put into pressure cooker steaming 15min-20min and make candied date can；
(22) cool down after candied date can sieves and removes slag；
(23) Semen arachidis hypogaeae is pulverized into Semen arachidis hypogaeae particle, candied date can and Semen arachidis hypogaeae particle by volume 1: 0.5～1: 1 mix homogeneously make mixed
Close beans；
(24) take Flat bottom container, coating butter on the side wall of Flat bottom container, then mixing beans are poured in Flat bottom container；
(25) Flat bottom container carries out drying and makes Fructus Corni, and drying condition is 40 DEG C -50 DEG C, and drying time is 0.5h-1h；
(26) Fructus Corni is taken off from Flat bottom container.
3. blueberry jam preparation method according to claim 2 it is characterised in that: a diameter of 0.8mm- of described Semen arachidis hypogaeae particle
1mm, the thickness of described Fructus Corni is 1.2mm-1.5mm.
4. blueberry jam preparation method according to claim 3 it is characterised in that: the minimum diameter of described Fructus Jujubae piece granule is
1.5mm-2mm.
5. blueberry jam preparation method according to claim 1 it is characterised in that: in every 50 milliliters of blueberry pulp in (4) step
Add 5g-8g Semen Maydis powder.
6. blueberry jam preparation method according to claim 2 it is characterised in that: in every gram of Fructus Jujubae in (21) step add
The Sal of 0.05g-0.1g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610732634.5A CN106360530A (en) | 2016-08-26 | 2016-08-26 | Preparation method of blueberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610732634.5A CN106360530A (en) | 2016-08-26 | 2016-08-26 | Preparation method of blueberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106360530A true CN106360530A (en) | 2017-02-01 |
Family
ID=57903213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610732634.5A Pending CN106360530A (en) | 2016-08-26 | 2016-08-26 | Preparation method of blueberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106360530A (en) |
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|---|---|---|---|---|
| CN301844485S (en) * | 2011-10-31 | 2012-02-22 | 好想你枣业股份有限公司 | Packing box (I miss you jujube slices and peanut flavor) |
| CN102511747A (en) * | 2011-11-21 | 2012-06-27 | 新疆冠农果茸集团股份有限公司 | Red date piece processing method |
| CN102669666A (en) * | 2011-11-30 | 2012-09-19 | 宁夏天瑞产业集团现代农业有限公司 | Chinese date slices and production method thereof |
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2016
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| CN301844485S (en) * | 2011-10-31 | 2012-02-22 | 好想你枣业股份有限公司 | Packing box (I miss you jujube slices and peanut flavor) |
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| KR20160099201A (en) * | 2015-02-12 | 2016-08-22 | 담양군 | A method for preparing korean hot papper paste with blueberry syrup |
| CN105053764A (en) * | 2015-04-24 | 2015-11-18 | 付建设 | Red jujube and blueberry jam |
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