CN109198530A - 一种茉莉花酱及其制作方法 - Google Patents
一种茉莉花酱及其制作方法 Download PDFInfo
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- CN109198530A CN109198530A CN201710535024.0A CN201710535024A CN109198530A CN 109198530 A CN109198530 A CN 109198530A CN 201710535024 A CN201710535024 A CN 201710535024A CN 109198530 A CN109198530 A CN 109198530A
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- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 46
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 45
- 239000002994 raw material Substances 0.000 claims abstract description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 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 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000009755 vacuum infusion Methods 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002904 solvent Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005253 cladding Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010057071 Rectal tenesmus Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000004968 inflammatory condition Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000012271 tenesmus Diseases 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
-
- 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
本发明公开了一种茉莉花酱及其制作方法,所述茉莉花酱由下列重量份数的原料制成:茉莉花60‑120份、水30‑50份,果胶10‑15份、蔗糖5‑10份、麦芽糖5‑10份、蜂蜜4‑5份;制作方法如下:(1)原料准备;(2)真空熬煮;(3)灌装封口;(4)高温杀菌。本发明的茉莉花酱,清新可口,具有清热解毒、利湿祛湿的功效,且制备方法简单,成本低廉。
Description
技术领域
本发明涉及一种茉莉花酱及其制作方法,属于食品加工技术领域。
背景技术
当今社会,人们越来越重视养生,鲜花的食用价值和营养价值也越来越受到重视。
茉莉花,除了观赏价值,最为人所知的就是作为茶饮的养生作用。茉莉性平,味辛、甘,可化湿和中,理气解郁,还可去寒邪、助理郁。春季气温忽高忽低,兼之湿气加重,寒湿非常容易进入人体,而阳历3-5月正是抑郁最易高发的时节,茉莉一花可同时达到祛湿、驱寒、理郁的作用,因此以茉莉入茶被成为“春季茶饮之上品”。另外,茉莉花所含有的挥发油性物质,可行气止痛,可缓解胸腹胀痛,下痢里急后重等病状,为止痛之食疗佳品。其对于多种细菌的抑制和消炎作用可也内服外敷治疗目赤、疮疡,皮肤溃烂等炎性病症。将茉莉花制成茉莉花酱,可以为大众提供一种新的美味健康食品。
发明内容
本发明的目的是提供一种茉莉花酱及其制作方法。
本发明所述的一种茉莉花酱,由下列重量份数的原料制成:茉莉花60-120份、水30-50份,果胶10-15份、蔗糖5-10份、麦芽糖5-10份、蜂蜜4-5份。
本发明所述的一种茉莉花酱的制作方法包括如下步骤:
(1)原料准备:选取新鲜的茉莉花,并按照重量配比称取各原料;
(2)真空熬煮:将茉莉花、水、果胶、蔗糖、麦芽糖和蜂蜜按重量份数进行混合,搅拌均匀,再放入真空熬煮锅内加热浓缩至水分含量为50%-60%;
(3)灌装封口:将步骤(2)制得的茉莉花酱灌装如溶剂为100-150g的玻璃瓶中,密封;
(4)高温杀菌:将封装好的茉莉花酱放置在90-100℃下杀菌15-20min即可。
本发明的有益效果是:本发明的茉莉花酱,清新可口,具有清热解毒、利湿祛湿的功效,且制备方法简单,成本低廉。
具体实施方式
实施例一:
一种茉莉花酱,由下列重量份数的原料制成:茉莉花60份、水30份,果胶10份、蔗糖5份、麦芽糖5份、蜂蜜4份。
具体制作方法包括如下步骤:
(1)原料准备:选取新鲜的茉莉花,并按照重量配比称取各原料;
(2)真空熬煮:将茉莉花、水、果胶、蔗糖、麦芽糖和蜂蜜按重量份数进行混合,搅拌均匀,再放入真空熬煮锅内加热浓缩至水分含量为50%;
(3)灌装封口:将步骤(2)制得的茉莉花酱灌装如溶剂为100g的玻璃瓶中,密封;
(4)高温杀菌:将封装好的茉莉花酱放置在100℃下杀菌15min即可。
实施例二:
一种茉莉花酱,由下列重量份数的原料制成:茉莉花85份、水40份,果胶12份、蔗糖10份、麦芽糖6份、蜂蜜5份。
具体制作方法包括如下步骤:
(1)原料准备:选取新鲜的茉莉花,并按照重量配比称取各原料;
(5)真空熬煮:将茉莉花、水、果胶、蔗糖、麦芽糖和蜂蜜按重量份数进行混合,搅拌均匀,再放入真空熬煮锅内加热浓缩至水分含量为50%;
(6)灌装封口:将步骤(2)制得的茉莉花酱灌装如溶剂为120g的玻璃瓶中,密封;
(7)高温杀菌:将封装好的茉莉花酱放置在100℃下杀菌15min即可。
实施例三:
一种茉莉花酱,由下列重量份数的原料制成:茉莉花120份、水50份,果胶15份、蔗糖10份、麦芽糖10份、蜂蜜5份。
具体制作方法包括如下步骤:
(1)原料准备:选取新鲜的茉莉花,并按照重量配比称取各原料;
(2)真空熬煮:将茉莉花、水、果胶、蔗糖、麦芽糖和蜂蜜按重量份数进行混合,搅拌均匀,再放入真空熬煮锅内加热浓缩至水分含量为60%;
(3)灌装封口:将步骤(2)制得的茉莉花酱灌装如溶剂为150g的玻璃瓶中,密封;
(4)高温杀菌:将封装好的茉莉花酱放置在95℃下杀菌20min即可。
Claims (2)
1.一种茉莉花酱,其特征在于,所述皮料由下列重量份数的原料制成:茉莉花60-120份、水30-50份,果胶10-15份、蔗糖5-10份、麦芽糖5-10份、蜂蜜4-5份。
2.一种茉莉花酱的制作方法,其特征在于,包括以下步骤:
(1)原料准备:选取新鲜的茉莉花,并按照重量配比称取各原料;
(2)真空熬煮:将茉莉花、水、果胶、蔗糖、麦芽糖和蜂蜜按重量份数进行混合,搅拌均匀,再放入真空熬煮锅内加热浓缩至水分含量为50%-60%;
(3)灌装封口:将步骤(2)制得的茉莉花酱灌装如溶剂为100-150g的玻璃瓶中,密封;
(4)高温杀菌:将封装好的茉莉花酱放置在90-100℃下杀菌15-20min即可。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06181705A (ja) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | 食用花を原料とするジャム及びその製造方法 |
CN103609938A (zh) * | 2013-11-23 | 2014-03-05 | 贾璐羽 | 一种花羹及其制备方法 |
CN106539020A (zh) * | 2016-10-17 | 2017-03-29 | 林淑娴 | 茉莉花蜜酱及其制备方法 |
-
2017
- 2017-06-30 CN CN201710535024.0A patent/CN109198530A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06181705A (ja) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | 食用花を原料とするジャム及びその製造方法 |
CN103609938A (zh) * | 2013-11-23 | 2014-03-05 | 贾璐羽 | 一种花羹及其制备方法 |
CN106539020A (zh) * | 2016-10-17 | 2017-03-29 | 林淑娴 | 茉莉花蜜酱及其制备方法 |
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