CN108378332A - A kind of preparation process of honey Calophyllum Inophyllum L jam - Google Patents
A kind of preparation process of honey Calophyllum Inophyllum L jam Download PDFInfo
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- CN108378332A CN108378332A CN201810139934.1A CN201810139934A CN108378332A CN 108378332 A CN108378332 A CN 108378332A CN 201810139934 A CN201810139934 A CN 201810139934A CN 108378332 A CN108378332 A CN 108378332A
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- 240000005589 Calophyllum inophyllum Species 0.000 title claims abstract description 59
- 235000009590 Calophyllum inophyllum Nutrition 0.000 title claims abstract description 59
- 235000012907 honey Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 41
- 239000002002 slurry Substances 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 10
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims description 42
- 239000011812 mixed powder Substances 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 244000144730 Amygdalus persica Species 0.000 claims description 17
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 11
- 239000008267 milk Substances 0.000 claims description 11
- 210000004080 milk Anatomy 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 9
- 244000105624 Arachis hypogaea Species 0.000 claims description 9
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 9
- 235000018262 Arachis monticola Nutrition 0.000 claims description 9
- 235000020232 peanut Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 240000007049 Juglans regia Species 0.000 claims description 8
- 235000009496 Juglans regia Nutrition 0.000 claims description 8
- 241001481296 Malus spectabilis Species 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 235000020234 walnut Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 102000015781 Dietary Proteins Human genes 0.000 abstract description 2
- 108010010256 Dietary Proteins Proteins 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 description 1
- 240000001619 Prunus glandulosa Species 0.000 description 1
- 235000018992 Prunus glandulosa Nutrition 0.000 description 1
- 235000013999 Prunus japonica Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
-
- 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
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation processes of honey Calophyllum Inophyllum L jam, include honey, Calophyllum Inophyllum L, soybean and roseleaf, jasmine petal etc. in formula, by processing, and Calophyllum Inophyllum L slurries and petal powder are made by worker bee, liquid honey is made again, this not only can high jam nutritional ingredient, can also reduce the acidity and acerbity of solution, improve jam comfortable taste degree；Worker bee makes liquid honey again, nutritional ingredient will wherein be contained, such as carbohydrate, protein, dietary fiber and the further processing of fat compound, make it be converted into the micromolecular compound for being easier to absorption of human body, can also improve gained jam fragrance component simultaneously.
Description
Technical field
The present invention relates to jam preparation process fields, and in particular to a kind of preparation process of honey Calophyllum Inophyllum L jam.
Background technology
Honey is a kind of sticky, transparent or semitransparent colloidal liquid, mainly contains glucose, fructose, sucrose and wheat
Bud sugar, also contains the substances such as micro amino acids, vitamin, enzyme, yeast, pollen grain and wax, is a kind of full of nutrition
Natural nourishing product.With the fast development of modern economy, people's rhythm of life is constantly accelerated, while living standard also increasingly carries
The topic of height, nutrition and health care is increasingly paid close attention to by people, and the diet of daily life is not intended merely to singly allay one's hunger or meet to regard
Feel the enjoyment in terms of the sense of taste, is more to pursue nutrient health.
It is provided according in standard GB/T/T 22474-2008, it is main that jam, which is with fruit, fruit juice or jam and sugar etc.,
Raw material, by processing, cooking, mashing（Or it is broken）, dispensing, concentration, sauce shape product made of the processes such as packaging, and the prior art
In, food additives, such as thickener, emulsifier and essence would generally be added in preparation process, both do not met Modern Green hair
Exhibition theory, and obtained product can only be referred to as fruity sauce rather than jam.
Invention content
The invention is intended to provide a kind of preparation process of honey Calophyllum Inophyllum L jam, by the improvement to technique, to increase fruit
The nutritional ingredient and fragrance component of sauce.
To achieve the above objectives, technical solution of the present invention is as follows：
A kind of preparation process of honey Calophyllum Inophyllum L jam, it is characterised in that：It comprises the steps of：
（1）Honey agitating and heating, 70 ± 2 DEG C, 1 ~ 1.5h of heating time of heating temperature is taken to cross 80 mesh sieve, obtain liquid honey；
（2）It weighs respectively by weight：Roseleaf, jasmine petal, Malus spectabilis petal, plum blossom valve and peach blossom valve, mix after cleaning
Uniformly, it dries, is milled, cross 200 mesh sieve, obtain petal mixed powder；
（3）Fresh Calophyllum Inophyllum L is taken, is shredded after cleaning up, remove seed, 1g is pressed with water:The ratio of 10mL mixes, and defibrination obtains Calophyllum Inophyllum L
Slurries；
（4）Soybean is taken, by 1g:The ratio of 15mL adds water, impregnate 20 ~ for 24 hours, water is filtered off, defibrination crosses 200 mesh sieve, is placed in heating
On device, agitating and heating, 100 ± 2 DEG C of heating temperature, 15 ~ 30min of heating time obtains big soybean milk liquid；
（5）By step（1）Gained liquid honey, step（2）Gained petal mixed powder and step（3）Gained Calophyllum Inophyllum L slurries are mixed
It closes, stirs evenly, pour into the artificial honeycomb by sterilization treatment, petal mixed powder and Calophyllum Inophyllum L slurries are made using worker bee
It makes, liquid honey is made again, at 23 ± 2 DEG C, brewing time is 5 ~ 7 days for brewing temperature control, after taking-up, crosses 230 mesh
Sieve, obtains brewing mixed liquor；
（6）By step（4）Step is added in the big soybean milk liquid of gained（5）Gained is made in mixed liquor, stirs evenly, and white granulated sugar is added,
Solution sugar content is adjusted between 10 ~ 15%, sesame, shelled peanut, walnut kernel and the peach kernel weighed by weight is added, stirring adds
Heat is concentrated, and for control moisture content between 7 ~ 10%, 45 ~ 50 DEG C of heating temperature obtains sauce shape liquid, rear to sterilize, sterilising temp
It is 100 ± 1 DEG C, sterilization time 15 ~ 20min, filling, obtain honey Calophyllum Inophyllum L jam finished product.
Preferably, the step（2）In, parts by weights also known as takes：10 ~ 23 parts of roseleaf, 5 ~ 10 parts of jasmine petal, sea
7 ~ 18 parts of 3 ~ 9 parts of Chinese bush cherry petal, 4 ~ 12 parts of plum blossom valve and peach blossom valve.
Preferably, the step（2）In, parts by weights also known as takes：18 parts of roseleaf, 7 parts of jasmine petal, Malus spectabilis petal
15 parts of 7 parts, 10 parts of plum blossom valve and peach blossom valve.
Preferably, the step（5）In, step（1）Gained liquid honey:Step（2）Gained petal mixed powder:Step
Suddenly（3）The weight ratio of gained Calophyllum Inophyllum L slurries is 6:2:2.
Preferably, the step（6）In, it weighs by weight：15 parts of sesame, 23 parts of shelled peanut, 25 parts of walnut kernel and peach
10 parts of benevolence.
The present invention has the advantage that：
（1）In the preparation process of honey Calophyllum Inophyllum L jam of the present invention, petal mixed powder and Calophyllum Inophyllum L slurries are carried out using worker bee
Brewing, can convert the lipid material contained in petal and glucide, by vitamins in Calophyllum Inophyllum L slurries and micro-
Secondary element is converted, and the total acid and aldehydes matter that contain in Calophyllum Inophyllum L slurries are processed, this not only can high jam
Nutritional ingredient, can also reduce the acidity and acerbity of Calophyllum Inophyllum L slurries, with improve gained jam mouthfeel flavour and mouthfeel；Worker bee
Liquid honey is made again, will wherein contain nutritional ingredient, such as carbohydrate, protein, dietary fiber and fat
Compound is further processed, it is made to be converted into the micromolecular compound for being easier to absorption of human body, can also improve gained jam simultaneously
Fragrance component；
（2）In inventive formulation, food additives and preservative are not contained, is the natural antioxygen contained using honey and Calophyllum Inophyllum L
Product form is protected in chemical conversion point, to extend storage period, meets modern's pollution-free food theory；Contain shelled peanut in formula
Equal nuts, long-term consumption can the diseases such as pre- anti-cancer and angiocarpy；In addition, present invention gained honey Calophyllum Inophyllum L jam not only may be used
It is edible as tartar sauce, other food can also be processed as based on this.
Specific implementation mode
Technical scheme of the present invention is described further below by specific embodiment.
Embodiment 1
A kind of preparation process of honey Calophyllum Inophyllum L jam, it is characterised in that：It comprises the steps of：
（1）Honey agitating and heating, 70 ± 2 DEG C, heating time 1h of heating temperature is taken to cross 80 mesh sieve, obtain liquid honey；
（2）It weighs respectively by weight：10 parts of roseleaf, 5 parts of jasmine petal, 3 parts of Malus spectabilis petal, 4 parts of plum blossom valve and peach blossom
7 parts of valve is uniformly mixed after cleaning, dries, and is milled, and crosses 200 mesh sieve, obtains petal mixed powder；
（3）Fresh Calophyllum Inophyllum L is taken, is shredded after cleaning up, remove seed, 1g is pressed with water:The ratio of 10mL mixes, and defibrination obtains Calophyllum Inophyllum L
Slurries；
（4）Soybean is taken, by 1g:The ratio of 15mL adds water, impregnates 20h, filters off water, and defibrination crosses 200 mesh sieve, is placed in heater
On, agitating and heating, 100 ± 2 DEG C of heating temperature, heating time 15min obtains big soybean milk liquid；
（5）By step（1）Gained liquid honey:Step（2）Gained petal mixed powder:Step（3）Gained Calophyllum Inophyllum L slurries
By 6:2:2 mass ratio mixing, stirs evenly, pours into the artificial honeycomb by sterilization treatment, using worker bee to petal mixed powder
And Calophyllum Inophyllum L slurries are made, and are made again to liquid honey, brewing temperature control is at 23 ± 2 DEG C, brewing time 5
It, after taking-up, crosses 230 mesh sieve, obtains brewing mixed liquor；
（6）By step（4）Step is added in the big soybean milk liquid of gained（5）Gained is made in mixed liquor, stirs evenly, and white granulated sugar is added,
Solution sugar content is adjusted between 10 ~ 15%, be added 25 parts of 23 parts of 15 parts of sesame, shelled peanut, walnut kernel weighing by weight and
10 parts of peach kernel, agitating and heating is concentrated, control moisture content between 7 ~ 10%, 45 DEG C of heating temperature obtains sauce shape liquid, after go out
Bacterium, 100 ± 1 DEG C of sterilising temp, sterilization time 15min is filling, obtains honey Calophyllum Inophyllum L jam finished product.
Embodiment 2
A kind of preparation process of honey Calophyllum Inophyllum L jam, it is characterised in that：It comprises the steps of：
（1）Honey agitating and heating, 70 ± 2 DEG C, heating time 1.5h of heating temperature is taken to cross 80 mesh sieve, obtain liquid honey；
（2）It weighs respectively by weight：23 parts of roseleaf, 10 parts of jasmine petal, 9 parts of Malus spectabilis petal, 12 parts of plum blossom valve and peach
18 parts of petal is uniformly mixed after cleaning, dries, and is milled, and crosses 200 mesh sieve, obtains petal mixed powder；
（3）Fresh Calophyllum Inophyllum L is taken, is shredded after cleaning up, remove seed, 1g is pressed with water:The ratio of 10mL mixes, and defibrination obtains Calophyllum Inophyllum L
Slurries；
（4）Soybean is taken, by 1g:The ratio of 15mL adds water, impregnates for 24 hours, filters off water, and defibrination crosses 200 mesh sieve, is placed in heater
On, agitating and heating, 100 ± 2 DEG C of heating temperature, heating time 30min obtains big soybean milk liquid；
（5）By step（1）Gained liquid honey:Step（2）Gained petal mixed powder:Step（3）Gained Calophyllum Inophyllum L slurries
By 6:2:2 weight ratio mixing, stirs evenly, pours into the artificial honeycomb by sterilization treatment, using worker bee to petal mixed powder
And Calophyllum Inophyllum L slurries are made, and are made again to liquid honey, brewing temperature control is at 23 ± 2 DEG C, brewing time 7
It, after taking-up, crosses 230 mesh sieve, obtains brewing mixed liquor；
（6）By step（4）Step is added in the big soybean milk liquid of gained（5）Gained is made in mixed liquor, stirs evenly, and white granulated sugar is added,
Solution sugar content is adjusted between 10 ~ 15%, be added 25 parts of 23 parts of 15 parts of sesame, shelled peanut, walnut kernel weighing by weight and
10 parts of peach kernel, agitating and heating is concentrated, control moisture content between 7 ~ 10%, 50 DEG C of heating temperature obtains sauce shape liquid, after go out
Bacterium, 100 ± 1 DEG C of sterilising temp, sterilization time 20min is filling, obtains honey Calophyllum Inophyllum L jam finished product.
Embodiment 3
A kind of preparation process of honey Calophyllum Inophyllum L jam, it is characterised in that：It comprises the steps of：
（1）Honey agitating and heating, 70 ± 2 DEG C, heating time 1.5h of heating temperature is taken to cross 80 mesh sieve, obtain liquid honey；
（2）It weighs respectively by weight：18 parts of roseleaf, 7 parts of jasmine petal, 7 parts of Malus spectabilis petal, 10 parts of plum blossom valve and peach blossom
15 parts of valve is uniformly mixed after cleaning, dries, and is milled, and crosses 200 mesh sieve, obtains petal mixed powder；
（3）Fresh Calophyllum Inophyllum L is taken, is shredded after cleaning up, remove seed, 1g is pressed with water:The ratio of 10mL mixes, and defibrination obtains Calophyllum Inophyllum L
Slurries；
（4）Soybean is taken, by 1g:The ratio of 15mL adds water, impregnates for 24 hours, filters off water, and defibrination crosses 200 mesh sieve, is placed in heater
On, agitating and heating, 100 ± 2 DEG C of heating temperature, heating time 30min obtains big soybean milk liquid；
（5）By step（1）Gained liquid honey:Step（2）Gained petal mixed powder:Step（3）Gained Calophyllum Inophyllum L slurries
By 6:2:2 mass ratio mixing, stirs evenly, pours into the artificial honeycomb by sterilization treatment, using worker bee to petal mixed powder
And Calophyllum Inophyllum L slurries are made, and are made again to liquid honey, brewing temperature control is at 23 ± 2 DEG C, brewing time 7
It, after taking-up, crosses 230 mesh sieve, obtains brewing mixed liquor；
（6）By step（4）Step is added in the big soybean milk liquid of gained（5）Gained is made in mixed liquor, stirs evenly, and white granulated sugar is added,
Solution sugar content is adjusted between 10 ~ 15%, be added 25 parts of 23 parts of 15 parts of sesame, shelled peanut, walnut kernel weighing by weight and
10 parts of peach kernel, agitating and heating is concentrated, and for control moisture content between 7 ~ 10%, 45 ~ 50 DEG C of heating temperature obtains sauce shape liquid, after
Sterilizing, 100 ± 1 DEG C of sterilising temp, sterilization time 15 ~ 20min is filling, obtains honey Calophyllum Inophyllum L jam finished product.
Honey Calophyllum Inophyllum L jam product testing
1. the white granulated sugar added in formula meets the regulations of GB 317；
2. meeting GB 5749 with water in formula to provide；
3. organoleptic detection
Detection project is respectively：Color and luster, flavour and mouthfeel, impurity and structural state, detection method are：Sample is taken with stainless steel spoon
20g is placed in peace and quiet ceramic whiteware disk, observes its color and luster, tissue morphology, has free from admixture, nasil and mouth to taste flavour and smell, make
Evaluation, the results are shown in Table 1：
4. physical and chemical index
Detection project, method and the results are shown in Table 2：
5. microbial indicators detected
Detection project is total plate count, Escherichia coli and mould, and testing result and method are shown in Table 3.
Honey Calophyllum Inophyllum L jam Quality Detection
Detect sample 1：Honey Calophyllum Inophyllum L jam, preparation process are：By step in embodiment 1（1）Gained liquid honey, step
（2）Gained petal mixed powder, step（3）Gained Calophyllum Inophyllum L slurries and step（4）The big soybean milk liquid mixing of gained, stirs evenly, adds
Enter white granulated sugar, adjusts solution sugar content between 10 ~ 15%, sesame, shelled peanut, walnut kernel and the peach weighed by weight is added
Benevolence, agitating and heating are concentrated, and for control solution moisture content between 7 ~ 10%, 45 ~ 50 DEG C of heating temperature obtains mixing thick liquid,
After sterilize, 100 ± 1 DEG C of sterilising temp, sterilization time 15 ~ 20min is filling, obtains honey Calophyllum Inophyllum L jam finished product；Other technique items
Part is the same as embodiment 1；
Detect sample 2：1 gained honey Calophyllum Inophyllum L jam of embodiment；
Detection project is：Fragrance component detects, and is detected using gas chromatography-mass spectrometry, the results are shown in Table 4；Nutrition
Composition detection is detected using high performance liquid chromatography, and the results are shown in Table 5；
By detection data in table 4 it is found that in sample 2, alcohols, esters, alkanes and other fragrance components are obviously than the increasing of sample 1
Add, this is because in 2 technique of sample, petal powder and Calophyllum Inophyllum L slurries are made by worker bee, liquid honey is carried out
It makes again, makes the further decomposition and inversion of the ingredient wherein contained, be not only remarkably reinforced jam fragrance, type also significantly carries
It is high；
By data in table 5 it is found that in the preparation process of honey Calophyllum Inophyllum L jam, by worker bee making again and to flower to liquid honey
The brewing of valve powder and Calophyllum Inophyllum L slurries, hence it is evident that improve the nutriment wherein contained.
Claims (5)
1. a kind of preparation process of honey Calophyllum Inophyllum L jam, it is characterised in that：It comprises the steps of：
（1）Honey agitating and heating, 70 ± 2 DEG C, 1 ~ 1.5h of heating time of heating temperature is taken to cross 80 mesh sieve, obtain liquid honey；
（2）It weighs respectively by weight：Roseleaf, jasmine petal, Malus spectabilis petal, plum blossom valve and peach blossom valve, mix after cleaning
Uniformly, it dries, is milled, cross 200 mesh sieve, obtain petal mixed powder；
（3）Fresh Calophyllum Inophyllum L is taken, is shredded after cleaning up, remove seed, 1g is pressed with water:The ratio of 10mL mixes, and defibrination obtains Calophyllum Inophyllum L
Slurries；
（4）Soybean is taken, by 1g:The ratio of 15mL adds water, impregnate 20 ~ for 24 hours, water is filtered off, defibrination crosses 200 mesh sieve, is placed in heating
On device, agitating and heating, 100 ± 2 DEG C of heating temperature, 15 ~ 30min of heating time obtains big soybean milk liquid；
（5）By step（1）Gained liquid honey, step（2）Gained petal mixed powder and step（3）Gained Calophyllum Inophyllum L slurries are mixed
It closes, stirs evenly, pour into the artificial honeycomb by sterilization treatment, petal mixed powder and Calophyllum Inophyllum L slurries are made using worker bee
It makes, liquid honey is made again, at 23 ± 2 DEG C, brewing time is 5 ~ 7 days for brewing temperature control, after taking-up, crosses 230 mesh
Sieve, obtains brewing mixed liquor；
（6）By step（4）Step is added in the big soybean milk liquid of gained（5）Gained is made in mixed liquor, stirs evenly, and white granulated sugar is added,
Solution sugar content is adjusted between 10 ~ 15%, sesame, shelled peanut, walnut kernel and the peach kernel weighed by weight is added, stirring adds
Heat is concentrated, and for control moisture content between 7 ~ 10%, 45 ~ 50 DEG C of heating temperature obtains sauce shape liquid, rear to sterilize, sterilising temp
It is 100 ± 1 DEG C, sterilization time 15 ~ 20min, filling, obtain honey Calophyllum Inophyllum L jam finished product.
2. the preparation process of honey Calophyllum Inophyllum L jam according to claim 1, it is characterised in that：The step（2）In, it presses
Weight weighs respectively：10 ~ 23 parts of roseleaf, 5 ~ 10 parts of jasmine petal, 3 ~ 9 parts of Malus spectabilis petal, 4 ~ 12 parts of plum blossom valve and peach blossom
7 ~ 18 parts of valve.
3. the preparation process of honey Calophyllum Inophyllum L jam according to claim 1, it is characterised in that：The step（2）In, it presses
Weight weighs respectively：15 parts of 18 parts of roseleaf, 7 parts of jasmine petal, 7 parts of Malus spectabilis petal, 10 parts of plum blossom valve and peach blossom valve.
4. the preparation process of honey Calophyllum Inophyllum L jam according to claim 2, it is characterised in that：The step（5）In, step
Suddenly（1）Gained liquid honey:Step（2）Gained petal mixed powder:Step（3）The weight ratio of gained Calophyllum Inophyllum L slurries is 6:
2:2。
5. the preparation process of honey Calophyllum Inophyllum L jam according to claim 3, it is characterised in that：The step（6）In, it presses
Parts by weight weigh：10 parts of 15 parts of sesame, 23 parts of shelled peanut, 25 parts of walnut kernel and peach kernel.
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| CN201810139934.1A CN108378332A (en) | 2018-02-11 | 2018-02-11 | A kind of preparation process of honey Calophyllum Inophyllum L jam |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1485024A (en) * | 2002-09-28 | 2004-03-31 | 戚海波 | Bee honey and its use in beautifying cosmetics |
| CN104543647A (en) * | 2014-12-26 | 2015-04-29 | 保德县红源果枣有限公司 | Malus micromalus makino jam and preparation method thereof |
| CN106307344A (en) * | 2015-06-29 | 2017-01-11 | 毕辉琴 | Health care jam capable of reducing blood sugar and fat |
| CN106974239A (en) * | 2017-04-06 | 2017-07-25 | 青海兴杞生物科技有限公司 | A kind of matrimony vine jam and preparation method thereof |
-
2018
- 2018-02-11 CN CN201810139934.1A patent/CN108378332A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1485024A (en) * | 2002-09-28 | 2004-03-31 | 戚海波 | Bee honey and its use in beautifying cosmetics |
| CN104543647A (en) * | 2014-12-26 | 2015-04-29 | 保德县红源果枣有限公司 | Malus micromalus makino jam and preparation method thereof |
| CN106307344A (en) * | 2015-06-29 | 2017-01-11 | 毕辉琴 | Health care jam capable of reducing blood sugar and fat |
| CN106974239A (en) * | 2017-04-06 | 2017-07-25 | 青海兴杞生物科技有限公司 | A kind of matrimony vine jam and preparation method thereof |
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