CN106579204A - Citrus maxima jam - Google Patents
Citrus maxima jam Download PDFInfo
- Publication number
- CN106579204A CN106579204A CN201611115727.XA CN201611115727A CN106579204A CN 106579204 A CN106579204 A CN 106579204A CN 201611115727 A CN201611115727 A CN 201611115727A CN 106579204 A CN106579204 A CN 106579204A
- Authority
- CN
- China
- Prior art keywords
- parts
- citrus maxima
- jam
- citrus
- maxima
- 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.)
- Pending
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 30
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 25
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 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
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 235000013345 egg yolk Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 4
- 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 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 abstract description 4
- 108010007622 LDL Lipoproteins Proteins 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 239000001814 pectin Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 238000004537 pulping Methods 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000002792 vascular Effects 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241001164374 Calyx Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000000748 cardiovascular system Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 210000001672 ovary Anatomy 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000004218 vascular function Effects 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- VDBJCDWTNCKRTF-UHFFFAOYSA-N 6'-hydroxyspiro[2-benzofuran-3,9'-9ah-xanthene]-1,3'-dione Chemical group O1C(=O)C2=CC=CC=C2C21C1C=CC(=O)C=C1OC1=CC(O)=CC=C21 VDBJCDWTNCKRTF-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 241000167847 Koelreuteria paniculata Species 0.000 description 1
- 244000297179 Syringa vulgaris Species 0.000 description 1
- 235000004338 Syringa vulgaris Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 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 relates to citrus maxima jam. The citrus maxima jam comprises the following formula components in parts by weight: 9-15 parts of citrus maxima, 3-6 parts of table salt, 4-9 parts of angelica dahurica, 13-17 parts of white granulated sugar, 4-7 parts of starch, 7-9 parts of glucose, 3-7 parts of maltose, 1-3 parts of white vinegar and 7-9 parts of yolk. A preparation method of the citrus maxima jam comprises the following steps of weighing the raw materials by weight, thoroughly cleaning the citrus maxima, performing peeling, soaking the peeled citrus maxima in water for 1 hour, taking out the soaked citrus maxima, and pulping the taken-out citrus maxima into citrus maxima paste by a pulping machine; adding the white granulated sugar and an appropriate amount of water to a heater, and performing heating to 30 DEG C; putting the table salt, the radix angelicae, the starch, the glucose, the maltose, the white vinegar and the yolk in the heater, performing heating to 80 DEG C, and maintaining the temperature of 80 DEG C for 1 hour so as to obtain a mixture; finally, adding the citrus maxima paste to the mixture, performing heating until the citrus maxima paste and the mixture are boiling, and performing stirring while boiling for 30 minutes; and performing cooling, performing bottling, and performing sealing so as to obtain finished products. The citrus maxima jam disclosed by the invention has the advantages that pectin contained in the citrus maxima jam can reduce low density lipoprotein, alleviate damage to arterial vascular walls and maintain blood vessels.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of shaddock jam.
Background technology
Fructus Citri grandiss（Scientific name：Citrus maxima (Burm) Merr.）, You Mingyou, pomelo, fragrant goldenrain tree, Citrus aurantium L. Var decumana Bonar, interior purple etc..For
Rutaceae Citrus arbor.Twig, blade back, bennet, calyx and ovary by pubescence, tender leaf generally dark violet redness, twig it is flat and
There is rib.The food value of leaf is quite thick, and color is dark green, wealthy elliptical or oval shape；Raceme, has axil life single flower sometimes concurrently；Alabastrum lilac red is dilute
Milky；The irregular 5-3 of calyx is shallow to be split；Style is slightly long, and stigma is slightly big compared with ovary.Fruit spheroidal, oblateness, pyriform or wealthy circular cone
Shape, transverse diameter are usual more than 10 centimetres；Seed up to more than 200 grains, also have loss of fecundity, in irregular shape, generally approximate rectangle；Son
Leaf milky, single embryo.The month at florescence 4-5, the fruiting period 9-12 month.
The content of the invention
The purpose of the present invention, is to provide a kind of shaddock jam.Ensure health, make the water of cardiovascular system health operating
Really.The pectin for containing can reduce low density lipoprotein, LDL, mitigate the damage of arterial blood tube wall, safeguard vascular function, and prevention of arterial is hard
Change and heart disease.
Using technical scheme be：
A kind of shaddock jam, including the recipe ingredient of following parts by weight：
Fructus Citri grandiss 9-15 parts, Sal 3-6 parts, Radix Angelicae Dahuricae 4-9 parts, white sugar 13-17 parts, starch 4-7 parts, glucose 7-9 parts, maltose
3-7 parts, white vinegar 1-3 parts, egg yolk 7-9 parts.
A kind of preparation method of shaddock jam, comprises the following steps：
Raw material is weighed by above-mentioned weight, Fructus Citri grandiss are cleaned, removed the peel, soaked 1 hour in being put into water, then Fructus Citri grandiss are taken out, use and beat
Pulp grinder breaks into pomelo sauce.White sugar and appropriate water are put into into heater, 30 DEG C are heated to, are completely dissolved white sugar.Then
Sal, the Radix Angelicae Dahuricae, starch, glucose, maltose, white vinegar and egg yolk are put in heater, 80 DEG C are warming up to, 1 hour is incubated.Most
Afterwards, pomelo sauce is added in heater, is heated to boiling, stirred in boiling, kept for 30 minutes.Bottling sealing after cooling, i.e.,
Obtain finished product.
Have an advantage in that：Ensure health, make the fruit of cardiovascular system health operating.The pectin for containing can reduce low
Density lipoprotein, mitigates the damage of arterial blood tube wall, safeguards vascular function, prevention of arterial hardening and heart disease.
Specific embodiment
Embodiment 1
A kind of shaddock jam, including the recipe ingredient of following parts by weight：
9 parts of Fructus Citri grandiss, 3 parts of Sal, 4 parts of the Radix Angelicae Dahuricae, 13 parts of white sugar, 4 parts of starch, 7 parts of glucose, 3 parts of maltose, 1 part of white vinegar, egg
It is yellow 7 parts.
Embodiment 2
A kind of shaddock jam, including the recipe ingredient of following parts by weight：
15 parts of Fructus Citri grandiss, 6 parts of Sal, 9 parts of the Radix Angelicae Dahuricae, 17 parts of white sugar, 7 parts of starch, 9 parts of glucose, 7 parts of maltose, 3 parts of white vinegar,
9 parts of egg yolk.
Embodiment 3
A kind of shaddock jam, including the recipe ingredient of following parts by weight：
12 parts of Fructus Citri grandiss, 4 parts of Sal, 6 parts of the Radix Angelicae Dahuricae, 15 parts of white sugar, 5 parts of starch, 8 parts of glucose, 5 parts of maltose, 2 parts of white vinegar,
8 parts of egg yolk.
Claims (2)
1. a kind of shaddock jam, it is characterised in that including the recipe ingredient of following parts by weight：
Fructus Citri grandiss 9-15 parts, Sal 3-6 parts, Radix Angelicae Dahuricae 4-9 parts, white sugar 13-17 parts, starch 4-7 parts, glucose 7-9 parts, maltose
3-7 parts, white vinegar 1-3 parts, egg yolk 7-9 parts.
2. the preparation method of a kind of shaddock jam according to claim 1, it is characterised in that comprise the following steps：
Raw material is weighed by above-mentioned weight, Fructus Citri grandiss are cleaned, removed the peel, soaked 1 hour in being put into water, then Fructus Citri grandiss are taken out, use and beat
Pulp grinder breaks into pomelo sauce；White sugar and appropriate water are put into into heater, 30 DEG C are heated to, are completely dissolved white sugar；Then
Sal, the Radix Angelicae Dahuricae, starch, glucose, maltose, white vinegar and egg yolk are put in heater, 80 DEG C are warming up to, 1 hour is incubated；Most
Afterwards, pomelo sauce is added in heater, is heated to boiling, stirred in boiling, kept for 30 minutes；Bottling sealing after cooling, i.e.,
Obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115727.XA CN106579204A (en) | 2016-12-07 | 2016-12-07 | Citrus maxima jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115727.XA CN106579204A (en) | 2016-12-07 | 2016-12-07 | Citrus maxima jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579204A true CN106579204A (en) | 2017-04-26 |
Family
ID=58596010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611115727.XA Pending CN106579204A (en) | 2016-12-07 | 2016-12-07 | Citrus maxima jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579204A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619507A (en) * | 2019-02-18 | 2019-04-16 | 广东柚通柚美农产品技术研究有限公司 | A kind of grapefruit flavor sauce and preparation method thereof |
-
2016
- 2016-12-07 CN CN201611115727.XA patent/CN106579204A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619507A (en) * | 2019-02-18 | 2019-04-16 | 广东柚通柚美农产品技术研究有限公司 | A kind of grapefruit flavor sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |