CN107751908A - 一种黑枸杞开胃果酱 - Google Patents
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- 241000169546 Lycium ruthenicum Species 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 26
- 239000001828 Gelatine Substances 0.000 claims abstract description 13
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 13
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 13
- 244000132436 Myrica rubra Species 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 13
- 229920000159 gelatin Polymers 0.000 claims abstract description 13
- 235000019322 gelatine Nutrition 0.000 claims abstract description 13
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 13
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 13
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000036528 appetite Effects 0.000 claims abstract description 7
- 235000019789 appetite Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims 2
- 210000002784 stomach Anatomy 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 239000006210 lotion Substances 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000006837 decompression Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 230000004936 stimulating effect Effects 0.000 abstract description 2
- 235000002710 Ilex cornuta Nutrition 0.000 description 4
- 241001310146 Ilex cornuta Species 0.000 description 4
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- -1 anthocyanin flavonoids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种黑枸杞开胃果酱,涉及食品技术领域。本发明由以下重量份原料制备而成:黑枸杞100‑200份、豆芽20‑30份、胡萝卜10‑20份、薄荷10‑16份、杨梅12‑18份、吉利丁粉4‑8份、抹茶粉3‑5份、番茄汁20‑40份、蜂蜜10‑20份。本发明提供的黑枸杞开胃果酱,营养丰富,具有健脾开胃、活血驱寒、美容养颜、明目、降压等的功效,经常食用还能强身健体、提高人体免疫力的作用。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种黑枸杞开胃果酱。
背景技术
果酱是把水果、糖及酸度调节剂混合后,用超过100℃温度熬制而成的凝胶物质,也叫果子酱。制作果酱是长时间保存水果的一种方法。果酱含有天然果酸,能促进消化液分泌,有增强食欲、帮助消化之功效。果酱还能增加色素,对缺铁性贫血有辅助疗效。果酱含丰富的钾、锌元素,能消除疲劳,增强记忆力。婴幼儿吃果酱可补充钙、磷、预防佝偻病。
黑枸杞,,浆果球形,皮薄,皮熟后紫黑色,果实里面含丰富的紫红色素,极易溶于水,属天然的水溶性花色甙黄酮类。藏医用于治疗心热病、心脏病、降低胆固醇、兴奋大脑神经、增强免疫功能、防治癌症、抗衰老、美容养颜、月经不调、停经等且药效显著。民间作滋补强壮补肾,降压药用。
发明内容
针对上述,本发明的目的是提供一种黑枸杞开胃果酱。
本发明采取的技术方案是:
一种黑枸杞开胃果酱,由以下重量份原料制备而成:黑枸杞100-200份、豆芽20-30份、胡萝卜10-20份、薄荷10-16份、杨梅12-18份、吉利丁粉4-8份、抹茶粉3-5份、番茄汁20-40份、蜂蜜10-20份。
本发明还提供了上述黑枸杞开胃果酱的制备方法,包括以下步骤:
(1)将黑枸杞、杨梅、豆芽、胡萝卜和薄荷等洗净,分别放入搅拌机打碎成果泥;
(2)将上述搅拌后所得果泥混合搅拌均匀,加入番茄汁,再次搅拌均匀。静置1-2小时;
(3)将步骤(2)中的混合果泥放入锅中,中火煮开,不断搅拌,捞出浮沫,转小火慢煮至果泥浓稠后,再加入用凉水融化的抹茶粉、吉利丁粉与蜂蜜,搅拌均匀,关火即得黑枸杞开胃果酱;
(4)将步骤(3)的黑枸杞开胃果酱装瓶放凉后,冷藏保存即可。
本发明的优点是:营养丰富,具有健脾开胃、活血驱寒、美容养颜、明目、降压等的功效,经常食用还能强身健体、提高人体免疫力的作用。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种黑枸杞开胃果酱,由以下重量份原料制备而成:黑枸杞100份、豆芽20份、胡萝卜10份、薄荷10份、杨梅12份、吉利丁粉4份、抹茶粉3份、番茄汁20份、蜂蜜10份。
上述黑枸杞开胃果酱的制备方法,包括以下步骤:
(1)将黑枸杞、杨梅、豆芽、胡萝卜和薄荷等洗净,分别放入搅拌机打碎成果泥;
(2)将上述搅拌后所得果泥混合搅拌均匀,加入番茄汁,再次搅拌均匀。静置1-2小时;
(3)将步骤(2)中的混合果泥放入锅中,中火煮开,不断搅拌,捞出浮沫,转小火慢煮至果泥浓稠后,再加入用凉水融化的抹茶粉、吉利丁粉与蜂蜜,搅拌均匀,关火即得黑枸杞开胃果酱;
(4)将步骤(3)的黑枸杞开胃果酱装瓶放凉后,冷藏保存即可。
实施例2
一种黑枸杞开胃果酱,由以下重量份原料制备而成:黑枸杞150份、豆芽25份、胡萝卜15份、薄荷13份、杨梅15份、吉利丁粉6份、抹茶粉4份、番茄汁30份、蜂蜜15份。
上述黑枸杞开胃果酱的制备方法,包括以下步骤:
(1)将黑枸杞、杨梅、豆芽、胡萝卜和薄荷等洗净,分别放入搅拌机打碎成果泥;
(2)将上述搅拌后所得果泥混合搅拌均匀,加入番茄汁,再次搅拌均匀。静置1-2小时;
(3)将步骤(2)中的混合果泥放入锅中,中火煮开,不断搅拌,捞出浮沫,转小火慢煮至果泥浓稠后,再加入用凉水融化的抹茶粉、吉利丁粉与蜂蜜,搅拌均匀,关火即得黑枸杞开胃果酱;
(4)将步骤(3)的黑枸杞开胃果酱装瓶放凉后,冷藏保存即可。
实施例3
一种黑枸杞开胃果酱,由以下重量份原料制备而成:黑枸杞200份、豆芽30份、胡萝卜20份、薄荷16份、杨梅18份、吉利丁粉8份、抹茶粉5份、番茄汁40份、蜂蜜20份。
上述黑枸杞开胃果酱的制备方法,包括以下步骤:
(1)将黑枸杞、杨梅、豆芽、胡萝卜和薄荷等洗净,分别放入搅拌机打碎成果泥;
(2)将上述搅拌后所得果泥混合搅拌均匀,加入番茄汁,再次搅拌均匀。静置1-2小时;
(3)将步骤(2)中的混合果泥放入锅中,中火煮开,不断搅拌,捞出浮沫,转小火慢煮至果泥浓稠后,再加入用凉水融化的抹茶粉、吉利丁粉与蜂蜜,搅拌均匀,关火即得黑枸杞开胃果酱;
(4)将步骤(3)的黑枸杞开胃果酱装瓶放凉后,冷藏保存即可。
Claims (4)
1.一种黑枸杞开胃果酱,其特征在于由以下重量份原料制备而成:黑枸杞100-200份、豆芽20-30份、胡萝卜10-20份、薄荷10-16份、杨梅12-18份、吉利丁粉4-8份、抹茶粉3-5份、番茄汁20-40份、蜂蜜10-20份。
2.根据权利要求1所述的黑枸杞开胃果酱,其特征在于由以下重量份原料制备而成:黑枸杞125-175份、豆芽22-28份、胡萝卜13-17份、薄荷11.5-14.5份、杨梅13.5-16.5份、吉利丁粉5-7份、抹茶粉3.5-4.5份、番茄汁25-35份、蜂蜜12-18份。
3.根据权利要求1所述的黑枸杞开胃果酱,其特征在于由以下重量份原料制备而成:黑枸杞150份、豆芽25份、胡萝卜15份、薄荷13份、杨梅15份、吉利丁粉6份、抹茶粉4份、番茄汁30份、蜂蜜15份。
4.根据权利要求1、2和3所述的黑枸杞开胃果酱的制备方法,其特征在于包括以下步骤:
(1)将黑枸杞、杨梅、豆芽、胡萝卜和薄荷等洗净,分别放入搅拌机打碎成果泥;
(2)将上述搅拌后所得果泥混合搅拌均匀,加入番茄汁,再次搅拌均匀。静置1-2小时;
(3)将步骤(2)中的混合果泥放入锅中,中火煮开,不断搅拌,捞出浮沫,转小火慢煮至果泥浓稠后,再加入用凉水融化的抹茶粉、吉利丁粉与蜂蜜,搅拌均匀,关火即得黑枸杞开胃果酱;
(4)将步骤(3)的黑枸杞开胃果酱装瓶放凉后,冷藏保存即可。
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EP1532868A1 (de) * | 2003-11-22 | 2005-05-25 | Phytovisions GmbH & Co KG | Pflanzenextrakte enthaltend Schisandra und Wolfsbeeren und Verfahren zu ihrer Herstellung |
CN103027281A (zh) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | 枸杞子果酱及其制备方法 |
CN103783348A (zh) * | 2014-01-14 | 2014-05-14 | 张凤萍 | 一种枸杞果酱及其制备方法 |
CN105249373A (zh) * | 2015-10-15 | 2016-01-20 | 吴辰 | 黑枸杞果酱及其制备方法 |
CN105341825A (zh) * | 2015-10-15 | 2016-02-24 | 吴辰 | 一种黑枸杞山楂果酱及其制备方法 |
CN106174286A (zh) * | 2016-08-18 | 2016-12-07 | 苟春虎 | 高级金枸杞营养果酱 |
CN106235170A (zh) * | 2016-07-26 | 2016-12-21 | 陈凯 | 一种榴莲开胃果酱 |
CN107307358A (zh) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | 一种黑枸杞果酱及其制备方法 |
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- 2017-11-24 CN CN201711191220.7A patent/CN107751908A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
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EP1532868A1 (de) * | 2003-11-22 | 2005-05-25 | Phytovisions GmbH & Co KG | Pflanzenextrakte enthaltend Schisandra und Wolfsbeeren und Verfahren zu ihrer Herstellung |
CN103027281A (zh) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | 枸杞子果酱及其制备方法 |
CN103783348A (zh) * | 2014-01-14 | 2014-05-14 | 张凤萍 | 一种枸杞果酱及其制备方法 |
CN105249373A (zh) * | 2015-10-15 | 2016-01-20 | 吴辰 | 黑枸杞果酱及其制备方法 |
CN105341825A (zh) * | 2015-10-15 | 2016-02-24 | 吴辰 | 一种黑枸杞山楂果酱及其制备方法 |
CN106235170A (zh) * | 2016-07-26 | 2016-12-21 | 陈凯 | 一种榴莲开胃果酱 |
CN106174286A (zh) * | 2016-08-18 | 2016-12-07 | 苟春虎 | 高级金枸杞营养果酱 |
CN107307358A (zh) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | 一种黑枸杞果酱及其制备方法 |
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