CN107484994A - A kind of mango jam and preparation method thereof - Google Patents
A kind of mango jam and preparation method thereof Download PDFInfo
- Publication number
- CN107484994A CN107484994A CN201710723495.4A CN201710723495A CN107484994A CN 107484994 A CN107484994 A CN 107484994A CN 201710723495 A CN201710723495 A CN 201710723495A CN 107484994 A CN107484994 A CN 107484994A
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- CN
- China
- Prior art keywords
- parts
- mango
- jam
- maltose
- honey
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Abstract
It is made the invention discloses a kind of mango jam, including by the raw material of following weight：40~60 parts of mango, 12~16 parts of walnut powder, 12~18 parts of maltose, 16~20 parts of honey, 3~5 parts of sweet osmanthus, 6~8 parts of grape juice, 2~4 parts of xanthans, 2~4 parts of konjaku flour, 2~4 parts of tangerine peel, 45~55 parts of water, the present invention discloses a kind of preparation method of mango jam；Mango jam nutrition in the present invention is more, taste is more fragrant and more sweet, gentle, and simple to operate, safety, vitamin can be kept to be prevented from losing, its abundant nutritive value is kept, the physiological function of human body can also be maintained well, is adapted to eating for many people, preparation method is easy, solves the problems, such as that fruit is not easy to store.
Description
Technical field
The present invention relates to a kind of jam, more particularly to a kind of mango jam and preparation method thereof, belong to field of food.
Background technology
Jam is after fruit, sugar and acidity regulator are mixed, with the gelatinous mass boiled more than 100 DEG C of temperature,
Also jam is, the modulation of jam at present is generally only made using single fruit, and in processing technology, in order to improve food
Color and luster, smell or the adjustment food mouthfeel of product quality and extension holding time, numerous food additive is often added in jam,
Destroy the nutritive value of fruit in itself, the jam constituent on existing market is single, and nutrition is unbalanced, people's long-term consumption
It is unfavorable for health, with the continuous improvement of people's living standards, people increasingly pay attention to the nutritive value of food, it is existing
Jam is also difficult to the requirement for meeting people.
The content of the invention
To solve the deficiencies in the prior art, the present invention provides a kind of mango jam and preparation method thereof, and its nutrient is rich
Richness, special taste, edible safety, in good taste, suitable people's long-term use.
The technical solution adopted in the present invention is：
A kind of mango jam, including be made by the raw material of following weight：40~60 parts of mango, 12~16 parts of walnut powder,
12~18 parts of maltose, 16~20 parts of honey, 3~5 parts of sweet osmanthus, 6~8 parts of grape juice, 2~4 parts of xanthans, konjaku flour 2~4
Part, 2~4 parts of tangerine peel, 45~55 parts of water.
As present invention further optimization, optimum weight part proportioning of each raw material is：50 parts of mango, 14 parts of walnut powder,
15 parts of maltose, 18 parts of honey, 4 parts of sweet osmanthus, 7 parts of glucose, 3 parts of xanthans, 3 parts of konjaku flour, 3 parts of tangerine peel, 50 parts of water.
A kind of preparation method of mango jam, comprises the following steps：
（1）Mango is removed the peel, is enucleated, it is standby；
（2）Mango is put into pot, adds water, sweet osmanthus, grape juice and tangerine peel, is boiled by fire 5 minutes；
（3）Walnut powder, maltose, honey, xanthans and the slowly infusion of konjaku flour small fire are sequentially added, until maltose and honey
Dissolve completely；
（4）Bottling, is cooled, sealing.
The beneficial effects of the present invention are：Mango jam nutrition is more, and taste is more fragrant and more sweet, gentle, and simple to operate, peace
Entirely, vitamin can be kept to be prevented from losing, keeps its abundant nutritive value, the physiological function of human body can also be maintained well,
It is adapted to eating for many people, preparation method is easy, solves the problems, such as that fruit is not easy to store.
Embodiment：
Specific introduction is done to the present invention with reference to embodiment.
Embodiment one
A kind of mango jam, including be made by the raw material of following weight：40 parts of mango, 12 parts of walnut powder, maltose 12
Part, 16 parts of honey, 3 parts of sweet osmanthus, 6 parts of grape juice, 2 parts of xanthans, 2 parts of konjaku flour, 2 parts of tangerine peel, 45 parts of water.
A kind of preparation method of mango jam, comprises the following steps：
（1）Mango is removed the peel, is enucleated, it is standby；
（2）Mango is put into pot, adds water, sweet osmanthus, grape juice and tangerine peel, is boiled by fire 5 minutes；
（3）Walnut powder, maltose, honey, xanthans and the slowly infusion of konjaku flour small fire are sequentially added, until maltose and honey
Dissolve completely；
（4）Bottling, is cooled, sealing.
Embodiment two
A kind of mango jam, including be made by the raw material of following weight：60 parts of mango, 16 parts of walnut powder, maltose 18
Part, 20 parts of honey, 5 parts of sweet osmanthus, 8 parts of grape juice, 4 parts of xanthans, 4 parts of konjaku flour, 4 parts of tangerine peel, 55 parts of water.
A kind of preparation method of mango jam, comprises the following steps：
（1）Mango is removed the peel, is enucleated, it is standby；
（2）Mango is put into pot, adds water, sweet osmanthus, grape juice and tangerine peel, is boiled by fire 5 minutes；
（3）Walnut powder, maltose, honey, xanthans and the slowly infusion of konjaku flour small fire are sequentially added, until maltose and honey
Dissolve completely；
（4）Bottling, is cooled, sealing.
Embodiment three
A kind of mango jam, including be made by the raw material of following weight：50 parts of mango, 14 parts of walnut powder, maltose 15
Part, 18 parts of honey, 4 parts of sweet osmanthus, 7 parts of glucose, 3 parts of xanthans, 3 parts of konjaku flour, 3 parts of tangerine peel, 50 parts of water.
A kind of preparation method of mango jam, comprises the following steps：
（1）Mango is removed the peel, is enucleated, it is standby；
（2）Mango is put into pot, adds water, sweet osmanthus, grape juice and tangerine peel, is boiled by fire 5 minutes；
（3）Walnut powder, maltose, honey, xanthans and the slowly infusion of konjaku flour small fire are sequentially added, until maltose and honey
Dissolve completely；
（4）Bottling, is cooled, sealing.
Mango jam nutrition in the present invention is more, and taste is more fragrant and more sweet, gentle, and simple to operate, safety, and dimension can be kept to give birth to
Element is prevented from losing, and keeps its abundant nutritive value, can also maintain the physiological function of human body well, is adapted to many people's
Edible, preparation method is easy, solves the problems, such as that fruit is not easy to store.
Described above is only the preferred embodiment of patent of the present invention, it is noted that for the common skill of the art
For art personnel, on the premise of patent principle of the present invention is not departed from, some improvements and modifications can also be made, these improve and
Retouching also should be regarded as the protection domain of patent of the present invention.
Claims (3)
- A kind of 1. mango jam, it is characterised in that：Including being made by the raw material of following weight：40~60 parts of mango, core 12~16 parts of peach powder, 12~18 parts of maltose, 16~20 parts of honey, 3~5 parts of sweet osmanthus, 6~8 parts of grape juice, xanthans 2~4 Part, 2~4 parts of konjaku flour, 2~4 parts of tangerine peel, 45~55 parts of water.
- 2. a kind of mango jam according to claim 1, it is characterised in that optimum weight part of each raw material, which matches, is：Awns 50 parts of fruit, 14 parts of walnut powder, 15 parts of maltose, 18 parts of honey, 4 parts of sweet osmanthus, 7 parts of glucose, 3 parts of xanthans, 3 parts of konjaku flour, 3 parts of tangerine peel, 50 parts of water.
- 3. the preparation method based on a kind of mango jam described in claim 1, it is characterised in that comprise the following steps：（1）Mango is removed the peel, is enucleated, it is standby；（2）Mango is put into pot, adds water, sweet osmanthus, grape juice and tangerine peel, is boiled by fire 5 minutes；（3）Walnut powder, maltose, honey, xanthans and the slowly infusion of konjaku flour small fire are sequentially added, until maltose and honey Dissolve completely；（4）Bottling, is cooled, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723495.4A CN107484994A (en) | 2017-08-22 | 2017-08-22 | A kind of mango jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723495.4A CN107484994A (en) | 2017-08-22 | 2017-08-22 | A kind of mango jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107484994A true CN107484994A (en) | 2017-12-19 |
Family
ID=60646415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710723495.4A Pending CN107484994A (en) | 2017-08-22 | 2017-08-22 | A kind of mango jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107484994A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109566A (en) * | 2019-08-14 | 2020-05-08 | 西藏自治区农牧科学院农业研究所 | Tibetan honey jam and preparation method thereof |
| CN112089036A (en) * | 2020-10-27 | 2020-12-18 | 四川大学 | Mango cake and preparation method thereof |
-
2017
- 2017-08-22 CN CN201710723495.4A patent/CN107484994A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109566A (en) * | 2019-08-14 | 2020-05-08 | 西藏自治区农牧科学院农业研究所 | Tibetan honey jam and preparation method thereof |
| CN112089036A (en) * | 2020-10-27 | 2020-12-18 | 四川大学 | Mango cake and preparation method thereof |
| CN112089036B (en) * | 2020-10-27 | 2023-04-25 | 四川大学 | Mango cake 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: 20171219 |
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| WD01 | Invention patent application deemed withdrawn after publication |