CN106722602A - A kind of close mandarin orange jam and preparation method thereof - Google Patents
A kind of close mandarin orange jam and preparation method thereof Download PDFInfo
- Publication number
- CN106722602A CN106722602A CN201611132373.XA CN201611132373A CN106722602A CN 106722602 A CN106722602 A CN 106722602A CN 201611132373 A CN201611132373 A CN 201611132373A CN 106722602 A CN106722602 A CN 106722602A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- close
- mandarin orange
- soya bean
- 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
- 241001672694 Citrus reticulata Species 0.000 title claims abstract description 27
- 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
- 239000000843 powder Substances 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 20
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 241000208340 Araliaceae Species 0.000 claims abstract description 11
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 11
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 11
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 11
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 239000011435 rock 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 8
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 16
- 241000428813 Gomphrena Species 0.000 claims description 8
- 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
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims 1
- 229910052802 copper Inorganic materials 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 4
- 241000220225 Malus Species 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 244000224182 Gomphrena globosa Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 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
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 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
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice 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
- 230000028327 secretion Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 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
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of close mandarin orange jam, it is made up of following raw material：Close mandarin orange, green soya bean, cordate houttuynia, ginseng, apple flower, perilla leaf, globe amaranth, rock sugar, HFCS, jelly powder, lotus-seed-heart powder, water；Its preparation method is comprised the following steps：(1) pulp, is prepared；(2) green soya bean slurry, is prepared；(3) vegetable juice, is prepared；(4) nutrient solution, is prepared；(5) solution is prepared；(6) material obtained by above steps is all mixed, adds jelly powder, lotus-seed-heart powder and suitable quantity of water, stir to obtain mixed liquor；(7) mixed liquor is entered into pot infusion to sauce in thick, bottling sealing, it is stored refrigerated.The close mandarin orange jam of the present invention is prepared from raw materials such as close mandarin orange collocation green soya bean, cordate houttuynia, ginseng, apple flower, lotus-seed-heart powders, the jam fragrance of gained is pure and fresh, mouthfeel is soft, with it is pure and fresh wet one's whistle, Glycerin, appetite-stimulating indigestion-relieving the effects such as, be very useful to health.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of close mandarin orange jam and preparation method thereof.
Background technology
Jam is after fruit, sugar and acidity regulator are mixed, through boiling the gelatinous mass for obtaining, to be also jam.System
It is a kind of method for preserving fruit for a long time as jam.Jam contains natural tartaric acid, can promote digestive juice secretion, has enhancing to eat
The effect of being intended to, help digest.Modern is gone out due to the aggravation of life style, the change of eating habit, and environmental pollution, human body
Existing degenerative, can be improved by health food such as edible jam, and the nutritional ingredient and taste of jam at present
It is relatively simple, close mandarin orange can be combined with other kind food ingredients, increase its nutritional ingredient, make its mouthfeel soft, fragrance
It is pleasant and be beneficial to health.
The content 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, it is beneficial
Close mandarin orange jam of health and preparation method thereof.
In order to solve the above technical problems, the present invention is adopted the following technical scheme that：
A kind of close mandarin orange jam, it is characterised in that be made up of the raw material of following weight portion：
200~500 parts of close mandarin orange, 30~50 parts of green soya bean, 20~40 parts of cordate houttuynia, 8~15 parts of ginseng, 3~5 parts of apple flower,
2~4 parts of perilla leaf, 2~5 parts of globe amaranth, 30~50 parts of rock sugar, 7~13 parts of HFCS, 10~25 parts of jelly powder, lotus-seed-heart powder 5
~10 parts, appropriate amount of water；
The preparation method of described close mandarin orange jam, comprises the following steps：
(1) close mandarin orange, is cleaned into removal of impurities, plus suitable quantity of water makes into slurry, obtains pulp；
(2), green soya bean is soaked 6~9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steaming
Steam-boiler, boiling 15~25 minutes under 100~110 DEG C of steam enter in beater afterwards, plus 5~8 times of water, are beaten 15~20 points
Clock, by the slurries filter cleaner after polishing, obtains green soya bean slurry；
(3), by cordate houttuynia removal of impurities, rinsed well with water, plus 3~5 times of water are beaten, and are then filtered, and obtain vegetable juice；
(4), will mix after ginseng, apple flower, perilla leaf, globe amaranth cleaning, plus 5~8 times of water soak at room temperature 5~10 are small
When, then 60~70 DEG C of heating of keeping temperature are decocted 1~2 hour, and filtering obtains nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and HFCS, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the green soya bean slurry obtained by step (2), vegetable juice, step obtained by step (3)
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, lotus-seed-heart powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion is bottled to sauce in thick under stirring
Sealing, preserves in refrigerator is put into after its cooling.
Compared with prior art, the advantage of the invention is that：
The close mandarin orange jam of the present invention is with prepared by the raw materials such as close mandarin orange collocation green soya bean, cordate houttuynia, ginseng, apple flower, lotus-seed-heart powder
Into, gained jam fragrance is pure and fresh, mouthfeel is soft, each raw material nutrition is farthest retained, and without anyization
Learn additive, with it is pure and fresh wet one's whistle, Glycerin, appetite-stimulating indigestion-relieving the effects such as, be very useful to health.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of close mandarin orange jam, is made up of the raw material of following weight portion：
200 parts of close mandarin orange, 30 parts of green soya bean, 20 parts of cordate houttuynia, 8 parts of ginseng, 3 parts of apple flower, 2 parts of perilla leaf, 2 parts of globe amaranth,
30 parts of rock sugar, 7 parts of HFCS, 10 parts of jelly powder, 5 parts of lotus-seed-heart powder, appropriate amount of water；
The preparation method of described close mandarin orange jam, comprises the following steps：
(1) close mandarin orange, is cleaned into removal of impurities, plus suitable quantity of water makes into slurry, obtains pulp；
(2), green soya bean is soaked 6 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, boiling 25 minutes under 100~110 DEG C of steam, in entering beater afterwards, plus 5 times of water, it is beaten 20 minutes, after polishing
Slurries filter cleaner, obtains green soya bean slurry；
(3), by cordate houttuynia removal of impurities, rinsed well with water, plus 3 times of water are beaten, and are then filtered, and obtain vegetable juice；
(4), will mix after ginseng, apple flower, perilla leaf, globe amaranth cleaning, plus 5 times of water soak at room temperature 10 hours, then
60~70 DEG C of heating of keeping temperature are decocted 1 hour, and filtering obtains nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and HFCS, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the green soya bean slurry obtained by step (2), vegetable juice, step obtained by step (3)
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, lotus-seed-heart powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion is bottled to sauce in thick under stirring
Sealing, preserves in refrigerator is put into after its cooling.
Embodiment 2：
A kind of close mandarin orange jam, is made up of the raw material of following weight portion：
500 parts of close mandarin orange, 50 parts of green soya bean, 40 parts of cordate houttuynia, 15 parts of ginseng, 5 parts of apple flower, 4 parts of perilla leaf, 5 parts of globe amaranth,
50 parts of rock sugar, 13 parts of HFCS, 25 parts of jelly powder, 10 parts of lotus-seed-heart powder, appropriate amount of water；
The preparation method of described close mandarin orange jam, comprises the following steps：
(1) close mandarin orange, is cleaned into removal of impurities, plus suitable quantity of water makes into slurry, obtains pulp；
(2), green soya bean is soaked 9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, boiling 15 minutes under 100~110 DEG C of steam, in entering beater afterwards, plus 8 times of water, it is beaten 15 minutes, after polishing
Slurries filter cleaner, obtains green soya bean slurry；
(3), by cordate houttuynia removal of impurities, rinsed well with water, plus 5 times of water are beaten, and are then filtered, and obtain vegetable juice；
(4), will mix after ginseng, apple flower, perilla leaf, globe amaranth cleaning, plus 8 times of water soak at room temperature 5 hours, Ran Houbao
Hold 60~70 DEG C of heating of temperature to decoct 2 hours, filtering obtains nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and HFCS, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the green soya bean slurry obtained by step (2), vegetable juice, step obtained by step (3)
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, lotus-seed-heart powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion is bottled to sauce in thick under stirring
Sealing, preserves in refrigerator is put into after its cooling.
Claims (1)
1. a kind of close mandarin orange jam, it is characterised in that be made up of the raw material of following weight portion：
200~500 parts of close mandarin orange, 30~50 parts of green soya bean, 20~40 parts of cordate houttuynia, 8~15 parts of ginseng, 3~5 parts of apple flower, purple perilla
2~4 parts of leaf, 2~5 parts of globe amaranth, 30~50 parts of rock sugar, 7~13 parts of HFCS, 10~25 parts of jelly powder, lotus-seed-heart powder 5~10
Part, appropriate amount of water；
The preparation method of described close mandarin orange jam, comprises the following steps：
(1) close mandarin orange, is cleaned into removal of impurities, plus suitable quantity of water makes into slurry, obtains pulp；
(2), green soya bean is soaked 6~9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam copper,
Boiling 15~25 minutes under 100~110 DEG C of steam, enter in beater afterwards, plus 5~8 times of water, are beaten 15~20 minutes, will
Slurries filter cleaner after polishing, obtains green soya bean slurry；
(3), by cordate houttuynia removal of impurities, rinsed well with water, plus 3~5 times of water are beaten, and are then filtered, and obtain vegetable juice；
(4), will mix after ginseng, apple flower, perilla leaf, globe amaranth cleaning, plus 5~8 times of water soak at room temperature 5~10 hours, so
60~70 DEG C of heating of keeping temperature afterwards are decocted 1~2 hour, and filtering obtains nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and HFCS, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the green soya bean slurry obtained by step (2), vegetable juice, step (4) institute obtained by step (3)
Nutrient solution, the solution obtained by step (5) all mix, add jelly powder, lotus-seed-heart powder and suitable quantity of water, stirring to mix
Liquid；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion is bottled and sealed to sauce in thick under stirring,
Preserved in refrigerator is put into after its cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132373.XA CN106722602A (en) | 2016-12-09 | 2016-12-09 | A kind of close mandarin orange jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132373.XA CN106722602A (en) | 2016-12-09 | 2016-12-09 | A kind of close mandarin orange jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722602A true CN106722602A (en) | 2017-05-31 |
Family
ID=58875067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611132373.XA Pending CN106722602A (en) | 2016-12-09 | 2016-12-09 | A kind of close mandarin orange jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722602A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279953A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of Chinese herbal medicine tartar sauce |
-
2016
- 2016-12-09 CN CN201611132373.XA patent/CN106722602A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279953A (en) * | 2017-06-12 | 2017-10-24 | 蔡凤文 | A kind of preparation method of Chinese herbal medicine tartar sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106174290A (en) | A kind of elaeagnus conferta fruits fruit jam and preparation method thereof | |
| CN106262363A (en) | A kind of Blackcurrant jam and preparation method thereof | |
| CN106722601A (en) | A kind of cumquat jam and preparation method thereof | |
| CN106262361A (en) | A kind of indian jujube fruit jam and preparation method thereof | |
| CN106722602A (en) | A kind of close mandarin orange jam and preparation method thereof | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN106262346A (en) | A kind of Fructus Fici jam and preparation method thereof | |
| CN106235208A (en) | A kind of grape fruit jam and preparation method thereof | |
| CN106307303A (en) | Winter cherry jam and making method thereof | |
| CN106235214A (en) | A kind of Fructus Fortunellae Margaritae fruit jam and preparation method thereof | |
| CN106174288A (en) | A kind of Niuganguo fruit jam and preparation method thereof | |
| CN106307350A (en) | Prunus Humilis Bunge jam and preparation method thereof | |
| CN106235213A (en) | A kind of ponkan fruit jam and preparation method thereof | |
| CN106235185A (en) | A kind of beauty's melon and fruit beans and preparation method thereof | |
| CN106262360A (en) | A kind of Passifolra edulis fruit jam and preparation method thereof | |
| CN106722610A (en) | A kind of loquat jam and preparation method thereof | |
| CN106307347A (en) | Carya illinoensis koch jam and preparation method thereof | |
| CN107751910A (en) | A kind of navel orange jam and preparation method thereof | |
| CN106307307A (en) | Brown fruit jam and preparation method thereof | |
| CN106333310A (en) | Malus asiatica Nakai jam and preparation method thereof | |
| CN106333309A (en) | Longan jam and preparation method thereof | |
| CN106262367A (en) | A kind of star apple fruit jam and preparation method thereof | |
| CN106262368A (en) | A kind of milk fruit fruit jam and preparation method thereof | |
| CN106343458A (en) | Jam with honey pomelo and method for preparing jam | |
| CN106235210A (en) | A kind of Arillus Longan fruit jam and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |