CN106798282A - A kind of peach jam - Google Patents
A kind of peach jam Download PDFInfo
- Publication number
- CN106798282A CN106798282A CN201611115241.6A CN201611115241A CN106798282A CN 106798282 A CN106798282 A CN 106798282A CN 201611115241 A CN201611115241 A CN 201611115241A CN 106798282 A CN106798282 A CN 106798282A
- Authority
- CN
- China
- Prior art keywords
- parts
- peach
- granulated sugar
- white granulated
- maltose
- 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
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 42
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 33
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 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
- 235000001287 Guettarda speciosa Nutrition 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
- 150000003839 salts Chemical class 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 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 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 abstract description 3
- 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 abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000001727 glucose Nutrition 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
- 238000010792 warming Methods 0.000 claims abstract description 3
- 244000061520 Angelica archangelica Species 0.000 claims abstract 4
- 240000005809 Prunus persica Species 0.000 claims description 9
- 238000009413 insulation Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 206010022971 Iron Deficiencies Diseases 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 3
- 230000002497 edematous effect Effects 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 9
- 241000125175 Angelica Species 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035613 defoliation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 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
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- 206010020112 Hirsutism Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000921313 Phyllopodium Species 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 210000003056 antler Anatomy 0.000 description 1
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical group [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 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
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of peach jam, including following parts by weight recipe ingredient：11 14 parts of peach, 46 parts of salt, 49 parts of the root of Dahurain angelica, 7 10 parts of white granulated sugar, 47 parts of starch, 79 parts of glucose, 37 parts of maltose, 38 parts of light-coloured vinegar, 68 parts of yolk.A kind of preparation method of peach jam, step is：Raw material being weighed by weight, peach being cleaned, stoning peeling is put into immersion in water and is taken out after 1 hour, and peach sauce is broken into beater.White granulated sugar and suitable quantity of water are put into heater, 30 DEG C are heated to.Salt, the root of Dahurain angelica, starch, glucose, maltose, light-coloured vinegar and yolk are added, 80 DEG C are warming up to, 1 hour is incubated.Finally, peach sauce is added thereto, is heated to boiling, stirred 30 minutes in boiling.Bottled after cooling and sealed, got product.The advantage is that：Relieve heat and thirst, clearing heat and moistening lung.Iron content relatively enriches, many containing potassium, few containing sodium, and suitable iron deficiency Anemic patients and edematous patient eat.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of peach jam.
Background technology
Peach（Scientific name：Amygdalus persica L.）：The rose family, peach family plant seed.Defoliation small arbor；Leaf is narrow ellipse
Long 15 centimetres to lanceolar, wide 4 centimetres, tip is grown up and thin tip, and there is serration at edge, and dirty-green is glossy, and phyllopodium has
Nectary；Bark dark gray, increases with the age and crack occurs；Flower Dan Sheng, is white from light to wind rose or red sometimes, there is short
Handle, 4 centimetres of diameter, early spring blooms；There is young pilose antler on subsphaeroidal drupe, surface, and meat is edible, is orange-yellow blushing, 7.5 lis of diameter
Rice, there is the core with deep pit and rill, includes white seed.It is a kind of defoliation small arbor of fruit as fruit, spending to see
Reward, fruit succulence can be eaten raw or preserved peach processed, can etc., and kernel can also eat.Pulp has white and yellow, and peach has many
Plant kind, general pericarp hairiness, the peel smooth of " nectarine "；" peento " fruit is flat plate-like；" flowering peach " is to view and admire flower to use peach,
There is the petal of diversified forms.China is originated in, each provinces and regions are cultivated extensively.There is plant all over the world.
The content of the invention
The purpose of the present invention, is to provide a kind of peach jam.Warm in nature, sweet acid can relieve heat and thirst, clearing heat and moistening lung, there is " lung
Title really ", suitable consumptive eats.Peach fruits nutrition enriches, and especially the content of iron is relatively enriched, and is iron deficiency Anemic patients
The good fruit of preferable dietotherapy.Additionally, peach is more containing potassium, suitable edematous patient food few containing sodium.Hot summer eats peach, can nourishing Yin and promoting production of body fluid, ease constipation
It is dry.
The technical scheme of use is：
A kind of peach jam, including following parts by weight recipe ingredient：
Peach 11-14 parts, salt 4-6 parts, root of Dahurain angelica 4-9 parts, white granulated sugar 7-10 parts, starch 4-7 parts, glucose 7-9 parts, maltose
3-7 parts, light-coloured vinegar 3-8 parts, yolk 6-8 parts.
A kind of preparation method of peach jam, comprises the following steps：
Raw material is weighed by above-mentioned weight, peach is cleaned, be enucleated, peeling is put into water and soaks 1 hour, then takes out peach,
Peach sauce is broken into beater.White granulated sugar and appropriate water are put into heater, 30 DEG C are heated to, white granulated sugar is completely dissolved.
Then salt, the root of Dahurain angelica, starch, glucose, maltose, light-coloured vinegar and yolk are put into heater, are warming up to 80 DEG C, insulation 1 is small
When.Finally, by peach sauce addition heater, boiling is heated to, is stirred in boiling, kept for 30 minutes.Bottled after cooling and sealed
Mouthful, get product.
The advantage is that：Warm in nature, sweet acid can relieve heat and thirst, clearing heat and moistening lung, and the title for having " lung fruit ", suitable tuberculosis is suffered from
Person eats.Peach fruits nutrition enriches, and especially the content of iron is relatively enriched, and is the good fruit of preferable dietotherapy of iron deficiency Anemic patients.Additionally,
Peach is more containing potassium, few containing sodium, suitable edematous patient's food.Hot summer eats peach, can nourishing Yin and promoting production of body fluid, ease constipation is dry.
Specific embodiment
Embodiment 1
A kind of peach jam, including following parts by weight recipe ingredient：
11 parts of peach, 4 parts of salt, 4 parts of the root of Dahurain angelica, 7 parts of white granulated sugar, 4 parts of starch, 7 parts of glucose, 3 parts of maltose, 3 parts of light-coloured vinegar, egg
It is yellow 6 parts.
Embodiment 2
A kind of peach jam, including following parts by weight recipe ingredient：
14 parts of peach, 6 parts of salt, 9 parts of the root of Dahurain angelica, 10 parts of white granulated sugar, 7 parts of starch, 9 parts of glucose, 7 parts of maltose, 8 parts of light-coloured vinegar,
8 parts of yolk.
Embodiment 3
A kind of peach jam, including following parts by weight recipe ingredient：
13 parts of peach, 5 parts of salt, 7 parts of the root of Dahurain angelica, 8 parts of white granulated sugar, 6 parts of starch, 8 parts of glucose, 5 parts of maltose, 5 parts of light-coloured vinegar, egg
It is yellow 7 parts.
Claims (2)
1. a kind of peach jam, it is characterised in that the recipe ingredient including following parts by weight：
Peach 11-14 parts, salt 4-6 parts, root of Dahurain angelica 4-9 parts, white granulated sugar 7-10 parts, starch 4-7 parts, glucose 7-9 parts, maltose
3-7 parts, light-coloured vinegar 3-8 parts, yolk 6-8 parts.
2. the preparation method of a kind of peach jam according to claim 1, it is characterised in that comprise the following steps：
Raw material is weighed by above-mentioned weight, peach is cleaned, be enucleated, peeling is put into water and soaks 1 hour, then takes out peach,
Peach sauce is broken into beater；White granulated sugar and appropriate water are put into heater, 30 DEG C are heated to, white granulated sugar is completely dissolved；
Then salt, the root of Dahurain angelica, starch, glucose, maltose, light-coloured vinegar and yolk are put into heater, are warming up to 80 DEG C, insulation 1 is small
When；Finally, by peach sauce addition heater, boiling is heated to, is stirred in boiling, kept for 30 minutes；Bottled after cooling and sealed
Mouthful, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115241.6A CN106798282A (en) | 2016-12-07 | 2016-12-07 | A kind of peach jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115241.6A CN106798282A (en) | 2016-12-07 | 2016-12-07 | A kind of peach jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798282A true CN106798282A (en) | 2017-06-06 |
Family
ID=58984551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611115241.6A Pending CN106798282A (en) | 2016-12-07 | 2016-12-07 | A kind of peach jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106798282A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719944A (en) * | 2018-05-14 | 2018-11-02 | 合肥工业大学 | A kind of yellow peach sauce and preparation method thereof |
-
2016
- 2016-12-07 CN CN201611115241.6A patent/CN106798282A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719944A (en) * | 2018-05-14 | 2018-11-02 | 合肥工业大学 | A kind of yellow peach 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 |
Application publication date: 20170606 |
|
| WD01 | Invention patent application deemed withdrawn after publication |