CN108497415A - 一种红枣桂圆果酱 - Google Patents
一种红枣桂圆果酱 Download PDFInfo
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- CN108497415A CN108497415A CN201810163302.9A CN201810163302A CN108497415A CN 108497415 A CN108497415 A CN 108497415A CN 201810163302 A CN201810163302 A CN 201810163302A CN 108497415 A CN108497415 A CN 108497415A
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- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 33
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 33
- 240000008866 Ziziphus nummularia Species 0.000 title abstract 3
- 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 36
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 244000241872 Lycium chinense Species 0.000 claims abstract description 12
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 241001247821 Ziziphus Species 0.000 claims description 28
- 239000003795 chemical substances by application Substances 0.000 claims 3
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
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- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036737 immune function Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
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- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 230000017531 blood circulation Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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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
-
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
Abstract
本发明提供一种红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆30‑40份、桂圆30‑40份、果葡糖浆10‑15份、白砂糖8‑10份、柠檬酸0.6‑0.8份、枸杞子5‑7份、食品添加剂0.3‑0.5份、食品用香精0.2‑0.4份、食用盐5‑9份。本发明具有益气补血，补血润燥、生津益气、宁神益智、补气益精、益颜美容、抗衰防老、增强免疫功能等保健功能。
Description
技术领域
本发明涉及果酱领域，尤其涉及到一种红枣桂圆果酱。
背景技术
红枣含有丰富的蛋白质、脂肪、糖份、胡萝卜素、维生素B、C、P及磷、钙、铁等，能补虚益气、养血安神、健脾和胃等，是脾胃虚弱、气血不足、倦怠无力、失眠等患者很好的保健品。同时对急慢性肝炎、肝硬化、贫血等症有良好疗效。龙眼肉含有蛋白质、脂肪、糖类、有机酸、粗纤维及多种维生素及矿物质等。桂圆也叫龙眼，其肉能够抑制脂质过氧化和提高抗氧化酶活性，提示其有一定的抗衰老作用。桂圆肉具有提高机体免疫功能，抑制肿瘤细胞，降血脂，增加冠状动脉血流量，增强机体素质等作用。把红枣和桂圆搭配做成果酱既能丰富了营养、增加口感，又能满足更多的消费者。
发明内容
本发明的目的在于克服现有技术的不足，提供一种红枣桂圆果酱，具有益气补血，补血润燥、生津益气、宁神益智、补气益精、益颜美容、抗衰防老、增强免疫功能等保健功能。
为实现上述目的，本发明所提供的技术方案为：一种红枣桂圆果酱，其特征在于，由以下按照重量份的原料组成：红枣浆30-40份、桂圆30-40份、果葡糖浆10-15份、白砂糖8-10份、柠檬酸0.6-0.8份、枸杞子5-7份、食品添加剂0.3-0.5份、食品用香精0.2-0.4份、食用盐5-9份。
优选的，所述的红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆30份、桂圆30份、果葡糖浆10份、白砂糖8份、柠檬酸0.6份、枸杞子5份、食品添加剂0.3份、食品用香精0.2份、食用盐5份。
优选的，所述的红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆35份、桂圆35份、果葡糖浆12.5份、白砂糖9份、柠檬酸0.7份、枸杞子6份、食品添加剂0.4份、食品用香精0.3份、食用盐7份。
优选的，所述的红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆40份、桂圆40份、果葡糖浆15份、白砂糖10份、柠檬酸0.8份、枸杞子7份、食品添加剂0.5份、食品用香精0.4份、食用盐9份。
本发明与现有技术相比具有以下有益效果：本发明提供一种红枣桂圆果酱，具有益气补血，补血润燥、生津益气、宁神益智、补气益精、益颜美容、抗衰防老、增强免疫功能等保健功能。
具体实施方式
下面结合具体实施例，对本发明作进一步的描述，以便于更清楚的理解本发明要求保护的技术思想。
实施例1：
一种红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆30份、桂圆30份、果葡糖浆10份、白砂糖8份、柠檬酸0.6份、枸杞子5份、食品添加剂0.3份、食品用香精0.2份、食用盐5份。
实施例2：
一种红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆35份、桂圆35份、果葡糖浆12.5份、白砂糖9份、柠檬酸0.7份、枸杞子6份、食品添加剂0.4份、食品用香精0.3份、食用盐7份。
实施例3：
一种红枣桂圆果酱，由以下按照重量份的原料组成：红枣浆40份、桂圆40份、果葡糖浆15份、白砂糖10份、柠檬酸0.8份、枸杞子7份、食品添加剂0.5份、食品用香精0.4份、食用盐9份。
以上所述之实施例子只为本发明之较佳实施例，并非以此限制本发明的实施范围，故凡依本发明之形状、原理所作的变化，均应涵盖在本发明的保护范围内。
Claims (4)
1.一种红枣桂圆果酱，其特征在于，由以下按照重量份的原料组成：红枣浆30-40份、桂圆30-40份、果葡糖浆10-15份、白砂糖8-10份、柠檬酸0.6-0.8份、枸杞子5-7份、食品添加剂0.3-0.5份、食品用香精0.2-0.4份、食用盐5-9份。
2.根据权利要求1所述的一种红枣桂圆果酱，其特征在于，由以下按照重量份的原料组成：红枣浆30份、桂圆30份、果葡糖浆10份、白砂糖8份、柠檬酸0.6份、枸杞子5份、食品添加剂0.3份、食品用香精0.2份、食用盐5份。
3.根据权利要求1所述的一种红枣桂圆果酱，其特征在于，由以下按照重量份的原料组成：红枣浆35份、桂圆35份、果葡糖浆12.5份、白砂糖9份、柠檬酸0.7份、枸杞子6份、食品添加剂0.4份、食品用香精0.3份、食用盐7份。
4.根据权利要求1所述的一种红枣桂圆果酱，其特征在于，由以下按照重量份的原料组成：红枣浆40份、桂圆40份、果葡糖浆15份、白砂糖10份、柠檬酸0.8份、枸杞子7份、食品添加剂0.5份、食品用香精0.4份、食用盐9份。
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| CN201810163302.9A CN108497415A (zh) | 2018-02-27 | 2018-02-27 | 一种红枣桂圆果酱 |
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| CN201810163302.9A CN108497415A (zh) | 2018-02-27 | 2018-02-27 | 一种红枣桂圆果酱 |
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| CN108497415A true CN108497415A (zh) | 2018-09-07 |
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| CN201810163302.9A Withdrawn CN108497415A (zh) | 2018-02-27 | 2018-02-27 | 一种红枣桂圆果酱 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170731A (zh) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | 一种罗汉果桂圆红枣果酱及其制备方法 |
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2018
- 2018-02-27 CN CN201810163302.9A patent/CN108497415A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170731A (zh) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | 一种罗汉果桂圆红枣果酱及其制备方法 |
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Application publication date: 20180907 |
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