CN106912860A - Cherry rose jam - Google Patents
Cherry rose jam Download PDFInfo
- Publication number
- CN106912860A CN106912860A CN201511000610.2A CN201511000610A CN106912860A CN 106912860 A CN106912860 A CN 106912860A CN 201511000610 A CN201511000610 A CN 201511000610A CN 106912860 A CN106912860 A CN 106912860A
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- CN
- China
- Prior art keywords
- parts
- weight portion
- cherry
- rose
- boiling
- 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
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 35
- 235000019693 cherries Nutrition 0.000 title claims abstract description 35
- 241000220317 Rosa Species 0.000 title claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 21
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 21
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 241000109329 Rosa xanthina Species 0.000 claims abstract description 3
- 235000004789 Rosa xanthina Nutrition 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 description 10
- 241001116389 Aloe Species 0.000 description 8
- 235000011399 aloe vera Nutrition 0.000 description 8
- 239000012467 final product Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000276331 Citrus maxima Species 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 2
- 241000628997 Flos Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 241000698291 Rugosa Species 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020795 whole food diet 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
Abstract
Cherry rose jam, by following raw materials with weight：40~60 parts of rose, 200~300 parts of cherry, 40~60 parts of lemon juice, 200~300 parts of glucose, 8~15 parts of konjaku flour, 3~8 parts of pomelo peel, 600~700 parts of water press following preparation methods：1) Fresh Lemon peeling, remove seed are taken, is squeezed the juice, obtain lemon juice；2) fresh grapefruit skin chopping is taken, it is standby；3) cherry is taken standby；4) 40~60 weight portion roses are put into 600~700 weight portion water to boil, then boiling with soft fire to flower is presented soft rotten shape, rose is pulled out, add 200~300 weight portion steps 3) obtained by cherry, 200~300 weight portion glucose, boiling with soft fire 15~20 minutes under stirring, it is subsequently adding 8~15 weight portion konjaku flours, boiling with soft fire is to sauce in adding 40~60 weight portion steps 1 after thick) obtained by lemon juice, 5~15 weight portion steps 2) obtained by, 3~8 weight portion steps 3) obtained by pomelo peel, boiling with soft fire 1~2 minute under stirring, bottling sealing, preserved in refrigerator is put into after its cooling, it is made.
Description
Technical field
The invention belongs to food technology field, specifically cherry rose jam；The present invention will also disclose the preparation method of this rose cherry jam.
Background technology
Jam is after fruit, sugar and acidity regulator are mixed, through boiling the gelatinous mass for obtaining, to be also jam.It is to preserve for a long time to make jam
A kind of method of fruit, jam is mainly used to be applied on bread or toast edible.Existing jam species is various, taste is also not quite similar, example
Such as Publication No.：It is CN102028132A, entitled《Rose aloe fruit sauce and preparation method thereof》Chinese invention patent application, it is public
A kind of rose aloe fruit sauce and preparation method thereof is opened.This rose aloe fruit sauce is constituted by mass fraction：30~40 parts of apple, pears 30~
45 parts, 40~50 parts of peach, 50~60 parts of tomato, 15~20 parts of raisins, 20~25 parts of jujube, 10~15 parts of matrimony vine, Flos Rosae Rugosas pollen
10~15 parts, 15~20 parts of aloe, 15~20 parts of white sugar, 5~8 parts of vinegar.The preparation method step of rose aloe fruit sauce is：To crush
Cherry, pears into the fritter of 2 × 2mm of ＜, peach, tomato, jujube, matrimony vine, aloe, and raisins, Flos Rosae Rugosas pollen, white sugar and vinegar,
100~120 DEG C boil 3~5h, after cool to 80~90 DEG C and boil 2~3h, that is, rose aloe fruit sauce is obtained.Rose aloe fruit sauce, contains
There is the nutritional ingredient of various fruit, and be a kind of tasty and refreshing composite water jam of mouthfeel with health-care efficacy.But its composition of raw materials too complex,
And the high temperature by the long time is boiled, some nutritions of fruit can be lost.
The content of the invention
The technical problem to be solved in the present invention is to provide cherry rose jam health delicious, that formula is relatively simple, nutritious；The present invention will also be open
The preparation method of this cherry rose jam.
In order to solve the above technical problems, the present invention uses following technical scheme：
Cherry rose jam, is made up of following raw materials with weight：
40~60 parts of rose, 200~300 parts of cherry, 40~60 parts of lemon juice, 200~300 parts of glucose, 8~15 parts of konjaku flour, shaddock
3~8 parts of skin, 600~700 parts of water.
The weight proportion of each raw material is preferably：
45~55 parts of rose, 220~280 parts of cherry, 45~55 parts of lemon juice, 220~280 parts of glucose, 10~13 parts of konjaku flour, shaddock
4~7 parts of skin, 620~680 parts of water.
The best weight ratio of each raw material is：
50 parts of rose, 250 parts of cherry, 50 parts of lemon juice, 260 parts of glucose, 12 parts of konjaku flour, 5 parts of pomelo peel, 650 parts of water.
The various brands that the taste that the konjaku flour can be liked according to individual is sold from the market.
The preparation method of cherry rose jam of the present invention, comprises the steps：
1) Fresh Lemon peeling, remove seed are taken, is squeezed the juice, obtain lemon juice；
2) fresh grapefruit skin chopping is taken, it is standby；
3) cherry kernel removing is taken standby；
4) 40~60 weight portion roses are put into 600~700 weight portion water to boil, then boiling with soft fire to flower is presented soft rotten shape, and rose is pulled out,
Add 200~300 weight portion steps 3) obtained by cherry, 200~300 weight portion glucose, boiling with soft fire 15~20 minutes under stirring,
Be subsequently adding 8~15 weight portion konjaku flours, boiling with soft fire to sauce adds 40~60 weight portion steps 1 in after thick) obtained by lemon juice, 3~8
Weight portion step 2) obtained by pomelo peel, boiling with soft fire 1~2 minute under stirring, bottling sealing, after its cooling after be put into refrigerator in preserve,
Obtain final product.
Cherry rose jam of the present invention is prepared from raw materials such as rose collocation cherry, lemon juice, pomelo peels, the jam aromatic flavour of gained, mouth
Sense is soft, sweet and sour taste, and raw material rose, cherry, lemon, the various nutritions of pomelo peel are farthest retained, and without appointing
What chemical addition agent, is a kind of health, green, delicious wholefood the effects such as with promoting appetite, nourishing appearance, appetite-stimulating indigestion-relieving.
Specific embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Number described in following embodiment is weight portion.
Embodiment 1
1) take Fresh Lemon to clean, peeling, remove seed, squeeze the juice, obtain lemon juice；
2) take fresh grapefruit skin clean, chopping, it is standby；
3) cherry kernel removing is taken standby；
4) 40 parts of new fresh-roses are put into 600 parts of water and are boiled, then boiling with soft fire to flower is presented soft rotten shape, and rose is pulled out, adds 200 parts
Step 3) obtained by cherry, 200 parts of glucose, boiling with soft fire 15 minutes under stirring are subsequently adding 8 portions of commercially available konjaku flours, boiling with soft fire
To sauce in adding 40 parts of steps 1 after thick) obtained by lemon juice, 3 parts of steps 2) obtained by pomelo peel, 1 point of boiling with soft fire under stirring
Clock, bottling sealing is preserved in refrigerator is put into after its cooling, is obtained final product.
Embodiment 2
1) take Fresh Lemon to clean, peeling, remove seed, squeeze the juice, obtain lemon juice；
2) take fresh grapefruit skin clean, chopping, it is standby；
3) cherry kernel removing is taken standby；
4) 60 parts of new fresh-roses are put into 700 parts of water and are boiled, then boiling with soft fire to flower is presented soft rotten shape, and rose is pulled out, adds 300 parts
Step 3) obtained by cherry, 300 parts of glucose, boiling with soft fire 20 minutes under stirring are subsequently adding 15 portions of commercially available konjaku flours, boiling with soft fire
To sauce in adding 60 parts of steps 1 after thick) obtained by lemon juice, 8 parts of steps 2) obtained by pomelo peel, the boiling with soft fire 2 under stirring
Minute, bottling sealing is preserved in refrigerator is put into after its cooling, is obtained final product.
Embodiment 3
1) take Fresh Lemon to clean, peeling, remove seed, squeeze the juice, obtain lemon juice；
2) take fresh grapefruit skin clean, chopping, it is standby；
3) cherry kernel removing is taken standby；
4) 50 parts of new fresh-roses are put into 650 parts of water to boil, then boiling with soft fire to flower is presented soft rotten shape, and rose is pulled out, add 250 parts of steps
It is rapid 3) obtained by cherry, 260 parts of glucose, boiling with soft fire 18 minutes under stirring are subsequently adding 12 portions of commercially available konjaku flours, and boiling with soft fire is extremely
Sauce is in adding 50 parts of steps 1 after thick) obtained by lemon juice, 5 parts of steps 2) obtained by pomelo peel, boiling with soft fire 1 minute under stirring,
Bottling sealing, preserves in refrigerator is put into after its cooling, obtains final product.
Claims (3)
1. cherry rose jam, it is characterised in that be by following raw materials with weight：40~60 parts of rose, 200~300 parts of cherry, lemon
40~60 parts of juice, 200~300 parts of glucose, 8~15 parts of konjaku flour, 3~8 parts of pomelo peel, 600~700 parts of water press following preparation methods：
1) Fresh Lemon peeling, remove seed are taken, is squeezed the juice, obtain lemon juice；2) fresh grapefruit skin chopping is taken, it is standby；3) cherry is taken standby；4) by 40~
60 weight portion roses are put into 600~700 weight portion water and boil, and then boiling with soft fire to flower is presented soft rotten shape, and rose is pulled out, and addition 200~
300 weight portion steps 3) obtained by cherry, 200~300 weight portion glucose, boiling with soft fire 15~20 minutes under stirring, be subsequently adding 8~
15 weight portion konjaku flours, boiling with soft fire to sauce is in adding 40~60 weight portion steps 1 after thick) obtained by lemon juice, 5~15 weight portion steps
2) obtained by, 3~8 weight portion steps 3) obtained by pomelo peel, boiling with soft fire 1~2 minute under stirring, bottling sealing, after its cooling after
Preservation in refrigerator is put into, is made.
2. cherry rose jam according to claim 1, it is characterised in that the weight proportion of each raw material is：45~55 parts of rose, cherry
220~280 parts, 45~55 parts of lemon juice, 220~280 parts of glucose, 8~12 parts, 10~13 parts of konjaku flour, 4~7 parts of pomelo peel,
620~680 parts of water.
3. cherry rose jam according to claim 2, it is characterised in that the weight proportion of each raw material is：50 parts of rose, 250 parts of cherry,
50 parts of lemon juice, 260 parts of glucose, 10 parts, 12 parts of konjaku flour, 5 parts of pomelo peel, 650 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000610.2A CN106912860A (en) | 2015-12-25 | 2015-12-25 | Cherry rose jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511000610.2A CN106912860A (en) | 2015-12-25 | 2015-12-25 | Cherry rose jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106912860A true CN106912860A (en) | 2017-07-04 |
Family
ID=59455901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511000610.2A Pending CN106912860A (en) | 2015-12-25 | 2015-12-25 | Cherry rose jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106912860A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN103766854A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Osmanthus fragrans and carambola jam and preparation method thereof |
-
2015
- 2015-12-25 CN CN201511000610.2A patent/CN106912860A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN103766854A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Osmanthus fragrans and carambola jam and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170704 |