CN108713715A - A kind of hawthorn jam and preparation method thereof - Google Patents
A kind of hawthorn jam and preparation method thereof Download PDFInfo
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- CN108713715A CN108713715A CN201810540674.9A CN201810540674A CN108713715A CN 108713715 A CN108713715 A CN 108713715A CN 201810540674 A CN201810540674 A CN 201810540674A CN 108713715 A CN108713715 A CN 108713715A
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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
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Abstract
The invention discloses a kind of hawthorn jams, it is made of the raw material of following parts by weight, 80 parts~100 parts of 35 parts~50 parts of hawthorn, 5 parts~15 parts of banana, 3 parts~8 parts of apple, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose, 1 part~3 parts of jelly powder, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar, 1 part~3 parts of maltose and water.Preparation method is to be uniformly mixed red bayberry meat, sweet you meat, rose, jelly powder and water, stirring, obtains mixing sauce；Hawthorn, banana, apple and strawberry are beaten, add citric acid, sweetener, honey, white granulated sugar, maltose and mixing sauce, infusion is filling, sterilizes after capping, cooling, you can；The hawthorn jam special taste, full of nutrition, mouthfeel is soft, sweet and sour taste, and the nutritional ingredient of fruit is retained to the greatest extent in raw material.
Description
Technical field
The invention belongs to food processing technology technical fields, and in particular to a kind of hawthorn jam further relates to the hawthorn jam
Preparation method.
Background technology
Food, beverage are that people consume the most fast consumer goods, and food, beverage are related to the health of people, present city
Byproduct on field is more and more, but most of non-staple food can only solve the primary demand of people, people's living standard
It is continuously improved, it is also higher and higher to the nutritional requirement of non-staple food.
Hawthorn belongs to stone fruit, and caryoplasm is hard, and pulp is thin, and taste is slightly sour puckery.Fruit is raw-eaten or makees preserved fruit fruitcake, drying
After can be used as medicine, be the distinctive dual-purpose of drug and fruit seeds of China, have the effects that reducing blood lipid, blood pressure, cardiac stimulant, arrhythmia, simultaneously
It is also the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting, to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have good treatment
Effect.Flavone compound Vitexin in hawthorn, is a kind of stronger drug of antitumaous effect, and extract is thin to inhibiting internal cancer
Intracellular growth, proliferation and infiltration metastasis have certain effect.
Jam is that sugaring carries out infusion after concentrating fruit and vegetable pulping, using pectin, sugar and acid etc. under the conditions of certain proportion
The process of gel is formed by solution, jam is a kind of method that long-time preserves fruits and vegetables.Currently, the jam prepared with traditional handicraft
Sugar content is higher, is unfavorable for health, and taste is single, and nutritive value is low, and old friends are in decline for the consumption of this product
Trend.And it is existing with hawthorn jam there is also the defect of nutrition dullness, mouthfeel is general, can also be added addition pigment adjusted
Color, pole are not conducive to good health.
Invention content
The object of the present invention is to provide a kind of hawthorn jam, solve the problems, such as that existing hawthorn jam nutritive value is low.
The technical solution adopted in the present invention is that a kind of hawthorn jam is made of the raw material of following parts by weight, 35 parts of hawthorn
~50 parts, 5 parts~15 parts of banana, 3 parts~8 parts of apple, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat,
3 parts~10 parts of rose, 1 part~3 parts of jelly powder, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, honey 1 part~2
Part, 2 parts~3 parts of white granulated sugar, 1 part~3 parts of maltose and 80 parts~100 parts of water.
Another technical solution of the present invention is that a kind of preparation method of hawthorn jam is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：35 parts~50 parts of hawthorn, 5 parts~15 parts of banana, apple 3
Part~8 parts, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose, 1 part of jelly powder
~3 parts, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar, 1 part of maltose
~3 parts and 80 parts~100 parts of water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred, obtain mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, is carried out at sterilizing in water after capping
Reason, is cooled to room temperature, you can obtain hawthorn jam.
The features of the present invention also characterized in that
In step 2, whipping temp is 50 DEG C~80 DEG C, and mixing time is 30min~40min.
In step 4, infusion temperature is 80 DEG C~100 DEG C, and the infusion time is 2h~3h.
In step 4, when sterilization treatment, temperature is 110 DEG C~120 DEG C, and the time is 25min~30min.
The invention has the advantages that
The hawthorn jam special taste, full of nutrition, mouthfeel is soft, sweet and sour taste, and the nutritional ingredient of fruit obtains in raw material
Retain to maximum, and without any additive, there is certain health-care efficacy.
Specific implementation mode
The present invention is described in detail With reference to embodiment.
A kind of hawthorn jam of the present invention, is made, 35 parts~50 parts of hawthorn, banana 5 parts~15 of the raw material of following parts by weight
Part, 3 parts~8 parts of apple, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose, fruit
1 part~3 parts of agar, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar, wheat
80 parts~100 parts of 1 part~3 parts of bud sugar and water.
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：35 parts~50 parts of hawthorn, 5 parts~15 parts of banana, apple 3
Part~8 parts, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose, 1 part of jelly powder
~3 parts, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar, 1 part of maltose
~3 parts and 80 parts~100 parts of water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 50 DEG C~80 DEG C
30min~40min is mixed, mixing sauce is obtained；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping is placed on 110 DEG C~120 DEG C
Water in heat 25min~30min, carry out sterilization treatment, be cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 80 DEG C~100 DEG C, and the infusion time is 2h~3h.
Embodiment 1
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：35 parts of hawthorn, 5 parts of banana, 3 parts of apple, 2 parts of strawberry,
3 parts of red bayberry meat, 2 parts of sweet you meat, 3 parts of rose, 1 part of jelly powder, 1.5 parts of citric acid, 2 parts of sweetener, 1 part of honey, white granulated sugar 2
80 parts of part, 1 part of maltose and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 50 DEG C
30min obtains mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping, which is placed in 110 DEG C of water, to be added
Hot 25min carries out sterilization treatment, is cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 80 DEG C, and the infusion time is 2h.
Embodiment 2
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：40 parts of hawthorn, 6 parts of banana, 5 parts of apple, 3 parts of strawberry,
5 parts of red bayberry meat, 5 parts of sweet you meat, 5 parts of rose, 1.5 parts of jelly powder, 2 parts of citric acid, 2.5 parts of sweetener, 1 part of honey, white sand
85 parts of 2.5 parts of sugar, 1.2 parts of maltose and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 55 DEG C
32min obtains mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping, which is placed in 115 DEG C of water, to be added
Hot 28min carries out sterilization treatment, is cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 85 DEG C, and the infusion time is 2.5h.
Embodiment 3
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：45 parts of hawthorn, 10 parts of banana, 5 parts of apple, 4 parts of strawberry,
3.5 parts of red bayberry meat, 4 parts of sweet you meat, 8 parts of rose, 2 parts of jelly powder, 2 parts of citric acid, 3 parts of sweetener, 2 parts of honey, white granulated sugar 2
90 parts of part, 2 parts of maltose and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 65 DEG C
35min obtains mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping, which is placed in 115 DEG C of water, to be added
Hot 30min carries out sterilization treatment, is cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 95 DEG C, and the infusion time is 3h.
Embodiment 4
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：48 parts of hawthorn, 12 parts of banana, 7 parts of apple, 4 parts of strawberry,
It is 3 parts of red bayberry meat, 3 parts of sweet you meat, 9 parts of rose, 2.5 parts of jelly powder, 2.5 parts of citric acid, 4.5 parts of sweetener, 2 parts of honey, white
90 parts of 3 parts of granulated sugar, 3 parts of maltose and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 75 DEG C
35min obtains mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping, which is placed in 120 DEG C of water, to be added
Hot 25min carries out sterilization treatment, is cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 90 DEG C, and the infusion time is 2h.
Embodiment 5
A kind of preparation method of hawthorn jam, is as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：50 parts of hawthorn, 15 parts of banana, 8 parts of apple, 5 parts of strawberry,
5 parts of red bayberry meat, 5 parts of sweet you meat, 10 parts of rose, 3 parts of jelly powder, 2.5 parts of citric acid, 5 parts of sweetener, 2 parts of honey, white granulated sugar
100 parts of 3 parts, 3 parts of maltose and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred under the conditions of 80 DEG C
40min obtains mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, into the mixing slurry obtained after step 3 be added citric acid, sweetener, honey, white granulated sugar, maltose and
The mixing sauce obtained after step 2, stirs evenly, and carries out infusion, and finally, progress is filling, and capping, which is placed in 120 DEG C of water, to be added
Hot 30min carries out sterilization treatment, is cooled to room temperature, you can obtain hawthorn jam；
Infusion temperature is 100 DEG C, and the infusion time is 3h.
Hawthorn jam special taste prepared by the method for the present invention, full of nutrition, mouthfeel is soft, sweet and sour taste, water in raw material
The nutritional ingredient of fruit is retained to the greatest extent, and without any additive；Hawthorn has cancer-resisting, cardiac stimulant decompression, row
Gas dissipates stasis of blood and other effects, and red bayberry meat has effects that promote the production of body fluid to quench thirst, spleen benefiting and stimulating the appetite, and sweet shaddock contains abundant minerals, being capable of stomach invigorating
It helps digestion, fat-reducing skin-beautifying, moistening lung are enriched blood and other effects so that the jam has multiple health care.Meanwhile this method preparation process letter
It is single, can large-scale production, the market demand can be met.
Claims (5)
1. a kind of hawthorn jam, which is characterized in that it is made of the raw material of following parts by weight, 35 parts~50 parts of hawthorn, 5 parts of banana~
15 parts, 3 parts~8 parts of apple, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose,
1 part~3 parts of jelly powder, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar,
80 parts~100 parts of 1 part~3 parts of maltose and water.
2. a kind of preparation method of hawthorn jam, which is characterized in that be as follows：
Step 1, the following raw material is weighed respectively by following parts by weight：35 parts~50 parts of hawthorn, 5 parts~15 parts of banana, 3 parts of apple~
8 parts, 2 parts~5 parts of strawberry, 3 parts~5 parts of red bayberry meat, 2 parts~5 parts of sweet you meat, 3 parts~10 parts of rose, jelly powder 1 part~3
Part, 1.5 parts~2.5 parts of citric acid, 2 parts~5 parts of sweetener, 1 part~2 parts of honey, 2 parts~3 parts of white granulated sugar, maltose 1 part~3
80 parts~100 parts of part and water；
Step 2, red bayberry meat, sweet you meat, rose, jelly powder and water are uniformly mixed, are stirred, obtain mixing sauce；
Step 3, hawthorn, banana, apple and strawberry are put into beater and are beaten, obtain mixing slurry；
Step 4, citric acid, sweetener, honey, white granulated sugar, maltose and through step are added into the mixing slurry obtained after step 3
The mixing sauce obtained after rapid 2, stirs evenly, and carries out infusion, and finally, progress is filling, carries out sterilization treatment after capping in water, cold
But to room temperature, you can obtain hawthorn jam.
3. a kind of preparation method of hawthorn jam according to claim 2, which is characterized in that in the step 2, stirring temperature
Degree is 50 DEG C~80 DEG C, and mixing time is 30min~40min.
4. a kind of preparation method of hawthorn jam according to claim 2, which is characterized in that in the step 4, infusion temperature
Degree is 80 DEG C~100 DEG C, and the infusion time is 2h~3h.
5. a kind of preparation method of hawthorn jam according to claim 2, which is characterized in that in the step 4, at sterilizing
When reason, temperature is 110 DEG C~120 DEG C, and the time is 25min~30min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810540674.9A CN108713715A (en) | 2018-05-30 | 2018-05-30 | A kind of hawthorn jam and preparation method thereof |
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| CN201810540674.9A CN108713715A (en) | 2018-05-30 | 2018-05-30 | A kind of hawthorn jam and preparation method thereof |
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Cited By (1)
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371311A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Haw jam and preparation method therefor |
-
2018
- 2018-05-30 CN CN201810540674.9A patent/CN108713715A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103371311A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Haw jam and preparation method therefor |
Cited By (1)
| 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 |
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Application publication date: 20181030 |