CN107751910A - A kind of navel orange jam and preparation method thereof - Google Patents
A kind of navel orange jam and preparation method thereof Download PDFInfo
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- CN107751910A CN107751910A CN201610696064.9A CN201610696064A CN107751910A CN 107751910 A CN107751910 A CN 107751910A CN 201610696064 A CN201610696064 A CN 201610696064A CN 107751910 A CN107751910 A CN 107751910A
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- parts
- water
- navel orange
- oat
- fresh
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- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 27
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 17
- 235000007215 black sesame Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 241000352057 Solanum vernei Species 0.000 claims abstract description 11
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 235000021332 kidney beans Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 9
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 9
- 239000011425 bamboo Substances 0.000 claims abstract description 9
- 235000015097 nutrients Nutrition 0.000 claims abstract description 9
- 229940013618 stevioside Drugs 0.000 claims abstract description 9
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019202 steviosides Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 7
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000000243 solution Substances 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims 1
- 229910052802 copper Inorganic materials 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 6
- 241000245665 Taraxacum Species 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 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
- 235000019647 acidic taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste 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
The invention discloses a kind of navel orange jam, it is made up of following raw material：Navel orange, oat, fresh kidney beans, purple potato, Sweet Broomwort Herb, the fresh leaf of bamboo, dandelion, rock sugar, stevioside, jelly powder, black sesame powder, water；Its preparation method comprises the following steps：(1) pulp, is prepared；(2) oat slurry, is prepared；(3) vegetable juice, is prepared；(4) nutrient solution, is prepared；(5) solution is prepared；(6) material obtained by above steps is all mixed, adds jelly powder, black sesame powder and suitable quantity of water, stir to obtain mixed liquor；(7) mixed liquor is entered into pot infusion to sauce in thick, bottling sealing, it is stored refrigerated.Navel orange jam of the present invention is prepared with navel orange collocation oat, fresh kidney beans, purple potato, Sweet Broomwort Herb, the raw material such as black sesame powder, and the jam fragrance of gained is pure and fresh, mouthfeel is soft, have it is pure and fresh wet one's whistle, Glycerin, appetite-stimulating indigestion-relieving and other effects, be very useful to health.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of navel orange jam and preparation method thereof.
Background technology
Jam is after fruit, sugar and acidity regulator are mixed, through boiling obtained gelatinous mass, to be also jam.System
It is a kind of method for preserving fruit for a long time as jam.Jam contains natural tartaric acid, can promote digestive juice secretion, has enhancing to eat
The effect of being intended to, helping digest.Modern is gone out due to the aggravation of the change of life style, eating habit, and environmental pollution, human body
Existing degenerative, it can be improved by health food such as edible jam, and the nutritional ingredient and taste of jam at present
It is relatively simple, navel orange and other kinds of food ingredients can be combined, increase its nutritional ingredient, make its mouthfeel soft, fragrance
It is pleasant and be beneficial to health.
The content of the invention
Present invention aim to solve above-mentioned deficiency, and a kind of pure and fresh tasty and refreshing, rich in nutrition content is provided, it is beneficial
Navel orange jam of health and preparation method thereof.
In order to solve the above technical problems, the present invention adopts the following technical scheme that：
A kind of navel orange jam, it is characterised in that be made up of the raw material of following parts by weight：
It is 200~500 parts of navel orange, 30~50 parts of oat, 20~40 parts of fresh kidney beans, 8~15 parts of purple potato, 3~5 parts of Sweet Broomwort Herb, fresh
2~4 parts of the leaf of bamboo, 2~5 parts of dandelion, 30~50 parts of rock sugar, 7~13 parts of stevioside, 10~25 parts of jelly powder, black sesame powder 5~10
Part, appropriate amount of water；
The preparation method of described navel orange jam, comprises the following steps：
(1), navel orange is cleaned and cleaned, adds suitable quantity of water to make into slurry, obtains pulp；
(2), oat is soaked 6~9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steaming
Steam-boiler, boiling 15~25 minutes, enter in beater afterwards under 100~110 DEG C of steam, add 5~8 times of water, are beaten 15~20 points
Clock, by the slurries filter cleaner after polishing, obtain oat slurry；
(3), fresh kidney beans are cleaned, rinsed well with water, adds 3~5 times of water to be beaten, then filters, obtain vegetable juice；
(4) it, will be mixed after purple potato, Sweet Broomwort Herb, the fresh leaf of bamboo, dandelion cleaning, add 5~8 times of water soak at room temperature 5~10 small
When, then 60~70 DEG C of heating of keeping temperature decoct 1~2 hour, filtering, obtain nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and stevioside, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the oat slurry obtained by step (2), the vegetable juice obtained by step (3), step
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, black sesame powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion to sauce is in thick, bottling under stirring
Sealing, it is put into refrigerator and preserves after its cooling.
Compared with prior art, the advantage of the invention is that：
Navel orange jam of the present invention is prepared with raw materials such as navel orange collocation oat, fresh kidney beans, purple potato, Sweet Broomwort Herb, black sesame powders,
The jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and is added without any chemistry
Add agent, have it is pure and fresh wet one's whistle, Glycerin, appetite-stimulating indigestion-relieving and other effects, be very useful to health.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1：
A kind of navel orange jam, is made up of the raw material of following parts by weight：
200 parts of navel orange, 30 parts of oat, 20 parts of fresh kidney beans, 8 parts of purple potato, 3 parts of Sweet Broomwort Herb, 2 parts of the fresh leaf of bamboo, 2 parts of dandelion, ice
30 parts of sugar, 7 parts of stevioside, 10 parts of jelly powder, 5 parts of black sesame powder, appropriate amount of water；
The preparation method of described navel orange jam, comprises the following steps：
(1), navel orange is cleaned and cleaned, adds suitable quantity of water to make into slurry, obtains pulp；
(2), oat is soaked 6 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, boiling 25 minutes, enter in beater afterwards under 100~110 DEG C of steam, add 5 times of water, are beaten 20 minutes, after polishing
Slurries filter cleaner, obtains oat slurry；
(3), fresh kidney beans are cleaned, rinsed well with water, adds 3 times of water to be beaten, then filters, obtain vegetable juice；
(4) it, will be mixed after purple potato, Sweet Broomwort Herb, the fresh leaf of bamboo, dandelion cleaning, and add 5 times of water soak at room temperature 10 hours, then
60~70 DEG C of heating of keeping temperature decoct 1 hour, filtering, obtain nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and stevioside, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the oat slurry obtained by step (2), the vegetable juice obtained by step (3), step
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, black sesame powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion to sauce is in thick, bottling under stirring
Sealing, it is put into refrigerator and preserves after its cooling.
Embodiment 2：
A kind of navel orange jam, is made up of the raw material of following parts by weight：
500 parts of navel orange, 50 parts of oat, 40 parts of fresh kidney beans, 15 parts of purple potato, 5 parts of Sweet Broomwort Herb, 4 parts of the fresh leaf of bamboo, 5 parts of dandelion, ice
50 parts of sugar, 13 parts of stevioside, 25 parts of jelly powder, 10 parts of black sesame powder, appropriate amount of water；
The preparation method of described navel orange jam, comprises the following steps：
(1), navel orange is cleaned and cleaned, adds suitable quantity of water to make into slurry, obtains pulp；
(2), oat is soaked 9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam
Pot, boiling 15 minutes, enter in beater afterwards under 100~110 DEG C of steam, add 8 times of water, are beaten 15 minutes, after polishing
Slurries filter cleaner, obtains oat slurry；
(3), fresh kidney beans are cleaned, rinsed well with water, adds 5 times of water to be beaten, then filters, obtain vegetable juice；
(4) it, will be mixed after purple potato, Sweet Broomwort Herb, the fresh leaf of bamboo, dandelion cleaning, and add 8 times of water soak at room temperature 5 hours, Ran Houbao
Hold 60~70 DEG C of heating of temperature to decoct 2 hours, filtering, obtain nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and stevioside, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the oat slurry obtained by step (2), the vegetable juice obtained by step (3), step
(4) solution obtained by the nutrient solution, step (5) obtained by all mixes, and adds jelly powder, black sesame powder and suitable quantity of water, stirs
Obtain mixed liquor；
(7) mixed liquor obtained by step (6) is entered into pot, small fire infusion to sauce is in thick, bottling under stirring
Sealing, it is put into refrigerator and preserves after its cooling.
Claims (1)
1. a kind of navel orange jam, it is characterised in that be made up of the raw material of following parts by weight：
200~500 parts of navel orange, 30~50 parts of oat, 20~40 parts of fresh kidney beans, 8~15 parts of purple potato, 3~5 parts of Sweet Broomwort Herb, the fresh leaf of bamboo 2
~4 parts, 2~5 parts of dandelion, 30~50 parts of rock sugar, 7~13 parts of stevioside, 10~25 parts of jelly powder, 5~10 parts of black sesame powder, water
In right amount；
The preparation method of described navel orange jam, comprises the following steps：
(1), navel orange is cleaned and cleaned, adds suitable quantity of water to make into slurry, obtains pulp；
(2), oat is soaked 6~9 hours in the sodium bicarbonate aqueous solution that mass concentration is 0.1%, subsequently into steam copper,
Boiling 15~25 minutes, enter in beater afterwards under 100~110 DEG C of steam, add 5~8 times of water, are beaten 15~20 minutes, will
Slurries filter cleaner after polishing, obtains oat slurry；
(3), fresh kidney beans are cleaned, rinsed well with water, adds 3~5 times of water to be beaten, then filters, obtain vegetable juice；
(4) it, will be mixed after purple potato, Sweet Broomwort Herb, the fresh leaf of bamboo, dandelion cleaning, and add 5~8 times of water soak at room temperature 5~10 hours, so
60~70 DEG C of heating of keeping temperature afterwards decoct 1~2 hour, filtering, obtain nutrient solution；
(5) add suitable quantity of water to dissolve in rock sugar and stevioside, filter, decontamination obtains solution for standby；
(6) by the pulp obtained by step (1), the oat slurry obtained by step (2), the vegetable juice obtained by step (3), step (4) institute
Nutrient solution, the solution obtained by step (5) all mix, add jelly powder, black sesame powder and suitable quantity of water, stirring to mix
Liquid；
(7) mixed liquor obtained by step (6) entering into pot, small fire infusion to sauce is in thick under stirring, bottling sealing,
It is put into refrigerator and preserves after its cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696064.9A CN107751910A (en) | 2016-08-19 | 2016-08-19 | A kind of navel orange jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696064.9A CN107751910A (en) | 2016-08-19 | 2016-08-19 | A kind of navel orange jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751910A true CN107751910A (en) | 2018-03-06 |
Family
ID=61263324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610696064.9A Withdrawn CN107751910A (en) | 2016-08-19 | 2016-08-19 | A kind of navel orange jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751910A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103766855A (en) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | Chrysanthemum jam and preparation method thereof |
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
-
2016
- 2016-08-19 CN CN201610696064.9A patent/CN107751910A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
| CN103766855A (en) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | Chrysanthemum jam and preparation method thereof |
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
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| PB01 | Publication | ||
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Application publication date: 20180306 |