CN106805172A - A kind of mango jam - Google Patents
A kind of mango jam Download PDFInfo
- Publication number
- CN106805172A CN106805172A CN201611115713.8A CN201611115713A CN106805172A CN 106805172 A CN106805172 A CN 106805172A CN 201611115713 A CN201611115713 A CN 201611115713A CN 106805172 A CN106805172 A CN 106805172A
- Authority
- CN
- China
- Prior art keywords
- parts
- mango
- 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
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 34
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 33
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 33
- 240000007228 Mangifera indica Species 0.000 title description 5
- 241001093152 Mangifera Species 0.000 claims abstract description 29
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 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
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 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
- 238000009413 insulation Methods 0.000 claims description 2
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000003474 anti-emetic effect Effects 0.000 abstract description 3
- 239000002111 antiemetic agent Substances 0.000 abstract description 3
- 210000001367 artery Anatomy 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010042772 syncope Diseases 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 208000034189 Sclerosis Diseases 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 241000125175 Angelica Species 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-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
- 241000208223 Anacardiaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 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
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020163 mango milk drink Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000010181 polygamy Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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)
Abstract
A kind of mango jam, including following parts by weight recipe ingredient：14 20 parts of mango, 13 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 mango jam, step is：Raw material is weighed by above-mentioned weight, mango is cleaned, stoning peeling is put into immersion in water and is taken out after 1 hour, and mango chutney 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.Again with salt, the root of Dahurain angelica, starch, glucose, maltose, light-coloured vinegar and yolk, 80 DEG C are warming up to, are incubated 1 hour.Finally, mango chutney is added thereto, is heated to boiling, stirred 30 minutes.Bottled after cooling and sealed, got product.The advantage is that：With relieving fainting antiemetic, brain tonic prevents and treats hypertension, artery sclerosis, prevents effect of constipation.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of mango jam.
Background technology
Mango Shi Mango（Chinese Plants will）Popular name（Classification system：Mangifera indica L.）, mango is one
Plant the evergreen megaphanerophyte of Anacardiaceae for originating in India, leaf keratin, alternate；Spend small, polygamy, yellow or faint yellow, into the circular cone of basidixed
Inflorescence.Drupe is big, flattens, and long 5-10 centimetres, wide 3-4.5 centimetres, yellow when ripe, taste is sweet, and fruit stone is hard.Mango is famous heat
One of band fruit, Mango Fruit contains sugar, protein, crude fibre, the precursor carrotene composition of the vitamin A contained by mango
It is especially high, it is rare in all fruit.Secondly Vitamin C content is not also low.Mineral matter, protein, fat, carbohydrate etc.,
It is its main nutrient composition.Can fruit juice processed, jam, can, pickled, sour and hot pickles and mango milk powder, preserved fruit etc..
The content of the invention
The purpose of the present invention, is to provide a kind of mango jam.With relieving fainting antiemetic, brain tonic prevents and treats hypertension, artery hard
Change, prevent effect of constipation.
The technical scheme of use is：
A kind of mango jam, including following parts by weight recipe ingredient：
Mango 14-20 parts, salt 1-3 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 mango jam, comprises the following steps：
Raw material is weighed by above-mentioned weight, mango is cleaned, be enucleated, peeling is put into water and soaks 1 hour, then takes out mango,
Mango chutney 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 mango chutney 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：With relieving fainting antiemetic, brain tonic prevents and treats hypertension, artery sclerosis, prevents effect of constipation.
Specific embodiment
Embodiment 1
A kind of mango jam, including following parts by weight recipe ingredient：
14 parts of mango, 1 part 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 mango jam, including following parts by weight recipe ingredient：
20 parts of mango, 3 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 mango jam, including following parts by weight recipe ingredient：
17 parts of mango, 2 parts of salt, 6 parts of the root of Dahurain angelica, 8 parts of white granulated sugar, 5 parts of starch, 8 parts of glucose, 5 parts of maltose, 6 parts of light-coloured vinegar, egg
It is yellow 7 parts.
Claims (2)
1. a kind of mango jam, it is characterised in that the recipe ingredient including following parts by weight：
Mango 14-20 parts, salt 1-3 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 mango jam according to claim 1, it is characterised in that comprise the following steps：
Raw material is weighed by above-mentioned weight, mango is cleaned, be enucleated, peeling is put into water and soaks 1 hour, then takes out mango,
Mango chutney 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 mango chutney 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 |
|---|---|---|---|
| CN201611115713.8A CN106805172A (en) | 2016-12-07 | 2016-12-07 | A kind of mango jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611115713.8A CN106805172A (en) | 2016-12-07 | 2016-12-07 | A kind of mango jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805172A true CN106805172A (en) | 2017-06-09 |
Family
ID=59106008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611115713.8A Pending CN106805172A (en) | 2016-12-07 | 2016-12-07 | A kind of mango jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106805172A (en) |
-
2016
- 2016-12-07 CN CN201611115713.8A patent/CN106805172A/en active Pending
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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: 20170609 |
|
| WD01 | Invention patent application deemed withdrawn after publication |