CN106993787A - A kind of strawberry jam and preparation method thereof - Google Patents
A kind of strawberry jam and preparation method thereof Download PDFInfo
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- CN106993787A CN106993787A CN201710279694.0A CN201710279694A CN106993787A CN 106993787 A CN106993787 A CN 106993787A CN 201710279694 A CN201710279694 A CN 201710279694A CN 106993787 A CN106993787 A CN 106993787A
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- parts
- strawberry
- strawberry jam
- probiotics
- water
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 26
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 7
- 235000021014 blueberries Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 7
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 7
- 239000000661 sodium alginate Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 239000011435 rock Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 229930003270 Vitamin B Natural products 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 3
- 239000011720 vitamin B Substances 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 244000307700 Fragaria vesca Species 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- -1 B B-complex Substances 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 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 2
- 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 2
- 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 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000001954 sterilising effect 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of strawberry jam, it is made from the following raw materials in parts by weight：Strawberry, blueberry, roseleaf, carrot, orange peel, gorgon euryale seed powder, yam flour, rock sugar, sodium alginate, citric acid, B B-complex, probiotics, water；The strawberry jam delicate mouthfeel of the present invention, good taste, nutritious, with stronger health-care effect, preparation method is simple, and nutritive loss is small, after probiotics fermention, and nutriment is easier the utilization that is absorbed by the body, and is adapted to industrialized production.The present invention is applied to prepare strawberry jam.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of strawberry jam and preparation method thereof.
Background technology
Jam is using fresh fruit as major ingredient, through peeling, except high-tech technical recipe deep processings such as core, color protection, sterilizing, guarantor's tastes
Into, make jam keep fresh fruit distinctive natural flavour mountaineous, and pass through various collocation, adjustment, make it have fragrant and sweet pleasant, sweet tea sour suitable
Mouthful, it is nutritious.Jam has long shelf-life, the features such as easy to maintain, is food suitable for people of all ages.
Jam of the prior art is added with various additives, does not simply fail to ensure mouthfeel, the not comprehensive nutrition of product, and
And it is unfavorable for health.
The content of the invention
The object of the invention is exactly that there is provided a kind of strawberry jam and preparation method thereof, sheet in order to make up the defect of prior art
The strawberry jam delicate mouthfeel of invention, good taste, nutritious, with stronger health-care effect, preparation method is simple, nutrition
Loss is small, and after probiotics fermention, nutriment is easier the utilization that is absorbed by the body, and is adapted to industrialized production.
The present invention is achieved by the following technical solutions：
A kind of strawberry jam, in parts by weight, it is made up of following raw materials according：
80 parts of strawberry, 20 parts of blueberry, 15 parts of roseleaf, 10 parts of carrot, 20 parts of orange peel, 15 parts of gorgon euryale seed powder, 25 parts of yam flour,
15 parts of rock sugar, 5 parts of sodium alginate, 5 parts of citric acid, 10 parts of B B-complex, 10 parts of probiotics, 15 parts of water.
It is used as the restriction of the present invention：
The probiotics is Lactobacillus casei N1115；
The B B-complex by etc. parts by weight vitamin A, vitamin B, vitamin C, vitamin E.
Present invention also offers the preparation method of above-mentioned strawberry jam, carried out successively according to steps order：
（1）After orange peel is cleaned, filament is cut into, is put into boiling water and soaks 5min, pulls out rear standby, A is designated as；White granulated sugar is put again
Enter in suitable quantity of water heating and be allowed to thawing completely, then be well mixed with above-mentioned syrup, lactic acid bacteria after tangerine silk is pulled out, 37 DEG C after sealing
Under the conditions of ferment 36 hours, obtain fermentation orange peel；
（2）Strawberry, blueberry, roseleaf are put into blanching 2min in boiling water, after pulling out mix mashing, then with A, yam flour, Gorgon euryale
Real powder is well mixed, and is heated while stirring into sauce, is designated as B；
（3）Rock sugar is soluble in water, syrup is made, C is designated as；
（4）After C and B are thoroughly mixed, probiotics is added, in the 45d that fermented at 30 DEG C, tunning D is obtained；
（5）Sodium alginate, citric acid, B B-complex are added into tunning, after being well mixed, final products are obtained.
It is an advantage of the invention that：The strawberry jam delicate mouthfeel of the present invention, good taste, nutritious, the raw material contained
There is stronger health-care effect after everfermentation, preparation method of the present invention is simple, and sweet mouthfeel, nutriment is easier after compatibility
Be absorbed by the body utilization, the effect for play beautifying face and moistering lotion, promoting longevity.
The present invention is applied to prepare strawberry jam.
Embodiment
A kind of strawberry jam of embodiment 1 and preparation method thereof
The present embodiment is a kind of strawberry jam, and it is made up of following raw materials according：
Strawberry 80g, the g of blueberry 20, the g of roseleaf 15, the g of carrot 10, the g of orange peel 20, the g of gorgon euryale seed powder 15, the g of yam flour 25, ice
15 g of sugar, the g of sodium alginate 5, the g of citric acid 5, B B-complex (vitamin A 2.5g, vitamin B 2.5g, vitamin C
2.5g, vitamin E 2.5g) 10 g, the g of probiotics (Lactobacillus casei N1115) 10, the g of water 15.
The preparation method of above-mentioned strawberry jam, is carried out successively according to steps order：
（1）After orange peel is cleaned, filament is cut into, is put into boiling water and soaks 5min, pulls out rear standby, A is designated as；White granulated sugar is put again
Enter in suitable quantity of water heating and be allowed to thawing completely, then be well mixed with above-mentioned syrup, lactic acid bacteria after tangerine silk is pulled out, 37 DEG C after sealing
Under the conditions of ferment 36 hours, obtain fermentation orange peel；
（2）Strawberry, blueberry, roseleaf are put into blanching 2min in boiling water, after pulling out mix mashing, then with A, yam flour, Gorgon euryale
Real powder is well mixed, and is heated while stirring into sauce, is designated as B；
（3）Rock sugar is soluble in water, syrup is made, C is designated as；
（4）After C and B are thoroughly mixed, probiotics is added, in the 45d that fermented at 30 DEG C, tunning D is obtained；
（5）Sodium alginate, citric acid, B B-complex are added into tunning, after being well mixed, final products are obtained.
Above-described embodiment, is only presently preferred embodiments of the present invention, is not other forms made for the present invention
Limit, any those skilled in the art are changed or be modified as enlightenment possibly also with above-mentioned technology contents equivalent
The equivalent embodiment of change.In every case it is the technical spirit without departing from the claims in the present invention, the letter to made by above example
Single modification, equivalent variations and remodeling, still fall within the scope of the claims in the present invention protection.
Claims (4)
1. a kind of strawberry jam, it is characterised in that in parts by weight, it is made up of following raw materials according：
80 parts of strawberry, 20 parts of blueberry, 15 parts of roseleaf, 10 parts of carrot, 20 parts of orange peel, 15 parts of gorgon euryale seed powder, 25 parts of yam flour,
15 parts of rock sugar, 5 parts of sodium alginate, 5 parts of citric acid, 10 parts of B B-complex, 10 parts of probiotics, 15 parts of water.
2. a kind of strawberry jam according to claim 1, it is characterised in that：The probiotics is Lactobacillus casei N1115.
3. a kind of strawberry jam according to claim 1, it is characterised in that：The B B-complex by etc. parts by weight dimension
Raw element A, vitamin B, vitamin C, vitamin E.
4. a kind of preparation method of strawberry jam as described in any one in claim 1-3, it is characterised in that according to following
Sequence of steps is carried out successively：
（1）After orange peel is cleaned, filament is cut into, is put into boiling water and soaks 5min, pulls out rear standby, A is designated as；White granulated sugar is put again
Enter in suitable quantity of water heating and be allowed to thawing completely, then be well mixed with above-mentioned syrup, lactic acid bacteria after tangerine silk is pulled out, 37 DEG C after sealing
Under the conditions of ferment 36 hours, obtain fermentation orange peel；
（2）Strawberry, blueberry, roseleaf are put into blanching 2min in boiling water, after pulling out mix mashing, then with A, yam flour, Gorgon euryale
Real powder is well mixed, and is heated while stirring into sauce, is designated as B；
（3）Rock sugar is soluble in water, syrup is made, C is designated as；
（4）After C and B are thoroughly mixed, probiotics is added, in the 45d that fermented at 30 DEG C, tunning D is obtained；
（5）Sodium alginate, citric acid, B B-complex are added into tunning, after being well mixed, final products are obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710279694.0A CN106993787A (en) | 2017-04-26 | 2017-04-26 | A kind of strawberry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710279694.0A CN106993787A (en) | 2017-04-26 | 2017-04-26 | A kind of strawberry jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106993787A true CN106993787A (en) | 2017-08-01 |
Family
ID=59434388
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710279694.0A Withdrawn CN106993787A (en) | 2017-04-26 | 2017-04-26 | A kind of strawberry jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106993787A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668611A (en) * | 2017-10-16 | 2018-02-09 | 浙江大学 | A kind of preparation method of ferment synthesis jam |
| CN107997079A (en) * | 2017-11-14 | 2018-05-08 | 佛山科学技术学院 | A kind of preparation method of roasting-type probiotics fermention jam |
| CN109699715A (en) * | 2018-12-26 | 2019-05-03 | 广州御轩福食品技术有限公司 | A kind of cherry rose mulberry stuffings and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351602A (en) * | 2014-11-13 | 2015-02-18 | 张爱丽 | Jam with Chinese yam and huckleberry and preparation method thereof |
| CN105935136A (en) * | 2016-02-19 | 2016-09-14 | 合肥众得乐食品有限公司 | Strawberry jam |
-
2017
- 2017-04-26 CN CN201710279694.0A patent/CN106993787A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351602A (en) * | 2014-11-13 | 2015-02-18 | 张爱丽 | Jam with Chinese yam and huckleberry and preparation method thereof |
| CN105935136A (en) * | 2016-02-19 | 2016-09-14 | 合肥众得乐食品有限公司 | Strawberry jam |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668611A (en) * | 2017-10-16 | 2018-02-09 | 浙江大学 | A kind of preparation method of ferment synthesis jam |
| CN107997079A (en) * | 2017-11-14 | 2018-05-08 | 佛山科学技术学院 | A kind of preparation method of roasting-type probiotics fermention jam |
| CN109699715A (en) * | 2018-12-26 | 2019-05-03 | 广州御轩福食品技术有限公司 | A kind of cherry rose mulberry stuffings and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170801 |