CN109259158A - A kind of low sugar fingered citron jam and preparation method thereof - Google Patents
A kind of low sugar fingered citron jam and preparation method thereof Download PDFInfo
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- CN109259158A CN109259158A CN201811229724.8A CN201811229724A CN109259158A CN 109259158 A CN109259158 A CN 109259158A CN 201811229724 A CN201811229724 A CN 201811229724A CN 109259158 A CN109259158 A CN 109259158A
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- parts
- fingered citron
- jam
- pulp
- stachyose
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- 240000007126 Citrus medica var. sarcodactylis Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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 48
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 12
- 244000179970 Monarda didyma Species 0.000 claims abstract description 8
- 235000010672 Monarda didyma Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000008520 organization Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of low sugar fingered citron jam and preparation method thereof, for the fingered citron jam according to poidometer, constitutive material includes: 55~75 parts of fingered citron pulp, 5~15 parts of stachyose, 5~15 parts of oligoisomaltose, 3~10 parts of pectin, 0.1~1 part of L-AA, 0.1~1 part of citric acid.Above-mentioned bergamot fruit sauce is prepared to include pretreatment of raw material, precook, be beaten, deploying, being concentrated, is filling, sterilization steps.Fingered citron jam sugar content of the invention is low, and it is edible to be suitble to the special populations such as diabetic, while having the function of spleen benefiting and stimulating the appetite, adjusting enteron aisle.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of low sugar fingered citron jam and preparation method thereof.
Background technique
Fingered citron is one of mutation of citron, is a kind of common Chinese medicine.There are regulating qi-flowing for eliminating phlegm, preventing or arresting vomiting dissipate-swelling, strengthening the spleen and stomach etc.
A variety of medicinal functions.Bergamot fruit fragrant odour is strong, is often processed to the snack food such as preserved fruit, preserved fruit.Fingered citron is Rutaceae mandarin orange
Tangerine platymiscium, main product are a kind of common Chinese medicine, root, stem, leaf, flower, fruit in China Guangdong, Fujian, river, Jiangsu and Zhejiang Provinces and other places
It is used as medicine.With qi-regulating promoting the circulation of qi, spleen benefiting and stimulating the appetite, preventing or arresting vomiting resolving sputum and other effects.Bergamot fruit golden yellow color has unique aromatic odor, often
It is processed to numerous food, traditional fingered citron fruit series products include fingered citron preserved fruit, fingered citron preserved fruit, fingered citron wine, fingered citron tea etc..
Jam is with fruit, fruit juice or pulp and sugar etc. for primary raw material, preprocessed, cook, be beaten or be crushed, match
Sauce shape product made of the processes such as material, concentration, packaging.
But the defect that the generally existing sugar of traditional jam is excessive.
Summary of the invention
The present invention overcomes the disadvantages of the prior art, provides a kind of low sugar fingered citron jam and preparation method thereof.
In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions:
A kind of low sugar fingered citron jam, according to poidometer, constitutive material include: 55~75 parts of fingered citron pulp, stachyose 5~
25 parts, 5~20 parts of oligoisomaltose, 3~12 parts of pectin, 0.1~1.5 part of L-AA, 0.1~1.5 part of citric acid.
Further, according to poidometer, constitutive material includes: 60~75 parts of fingered citron pulp, 7~20 parts of stachyose, oligomeric
7~15 parts of isomaltose, 5~10 parts of pectin, 0.2~1.0 part of L-AA, 0.2~1.0 part of citric acid.
Further, according to poidometer, constitutive material includes: 60 parts of fingered citron pulp, 20 parts of stachyose, oligoisomaltose
14 parts, 5 parts of pectin, 0.2 part of L-AA, 0.8 part of citric acid.
Further, according to poidometer, constitutive material includes: 70 parts of fingered citron pulp, 7 parts of stachyose, oligoisomaltose
13 parts, 9 parts of pectin, 0.5 part of L-AA, 0.5 part of citric acid.
Further, according to poidometer, constitutive material includes: 65 parts of fingered citron pulp, 13 parts of stachyose, oligoisomaltose
10 parts, 10 parts of pectin, 1 part of L-AA, 1 part of citric acid.
A kind of preparation method of low sugar fingered citron jam, comprising the following steps:
(1) pretreatment of raw material: choosing fresh bergamot fruit, washes with water the impurity on surface, is cut into uniform block；
(2) it precooks: boiling 3~5min in 90~100 DEG C, make pulp organization softening, material-water ratio 1:3；
(3) it is beaten: being beaten using beater, material-water ratio 1:5 obtains fingered citron pulp；
(4) deploy: by 60~75 parts of fingered citron pulp, 7~20 parts of stachyose, 7~15 parts of oligoisomaltose, pectin 5~
10 parts, 0.2~1.0 part of L-AA, 0.2~1.0 part of citric acid mixing, stir evenly；
(5) be concentrated: the jam after homogeneous is concentrated with concentration pan, until jam becomes thick and has mobility；
(6) filling: the jam after concentration is filling while hot, and seals in time；
(7) it sterilizes: using steam sterilizing, sterilize 8~12min at 95~100 DEG C.
Compared with prior art, the beneficial effects of the present invention are:
Beneficial effects of the present invention: the fingered citron jam sugar content of preparation is low, is suitble to the special populations such as diabetic edible；
Pure taste, moderately sour and sweet have effects that spleen benefiting and stimulating the appetite, adjust enteron aisle.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described, it should be understood that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of low sugar fingered citron jam, preparation method includes the following steps:
(1) pretreatment of raw material: choosing fresh bergamot fruit, washes with water the impurity on surface, is cut into uniform fritter.
(2) it precooks: boiling 5min in 90 DEG C, make pulp organization softening, material-water ratio 1:3.
(3) it is beaten: being beaten using beater, material-water ratio 1:5 obtains fingered citron pulp.
(4) it deploys: by 60 parts of fingered citron pulp, 20 parts of stachyose, 14 parts of oligoisomaltose, 5 parts of pectin, L-AA
0.2 part, 0.8 part of citric acid mixing, stir evenly.
(5) be concentrated: the jam after homogeneous is concentrated with concentration pan, until jam becomes thick and has certain flowing
Property.
(6) filling: the jam after concentration is filling while hot, and seals in time.
(7) it sterilizes: using steam sterilizing, sterilize 12min at 95 DEG C.
Embodiment 2
A kind of low sugar fingered citron jam, preparation method includes the following steps:
(1) pretreatment of raw material: choosing fresh bergamot fruit, washes with water the impurity on surface, is cut into uniform fritter.
(2) it precooks: boiling 3min in 100 DEG C, make pulp organization softening, material-water ratio 1:3.
(3) it is beaten: being beaten using beater, material-water ratio 1:5 obtains fingered citron pulp.
(4) it deploys: by 70 parts of fingered citron pulp, 7 parts of stachyose, 13 parts of oligoisomaltose, 9 parts of pectin, L-AA
0.5 part, 0.5 part of citric acid mixing, stir evenly.
(5) be concentrated: the jam after homogeneous is concentrated with concentration pan, until jam becomes thick and has certain flowing
Property.
(6) filling: the jam after concentration is filling while hot, and seals in time.
(7) it sterilizes: using steam sterilizing, sterilize 8min at 100 DEG C.
Embodiment 3
A kind of low sugar fingered citron jam, preparation method includes the following steps:
(1) pretreatment of raw material: choosing fresh bergamot fruit, washes with water the impurity on surface, is cut into uniform fritter.
(2) it precooks: boiling 3min in 95 DEG C, make pulp organization softening, material-water ratio 1:3.
(3) it is beaten: being beaten using beater, material-water ratio 1:5 obtains fingered citron pulp.
(4) it deploys: by 65 parts of fingered citron pulp, 13 parts of stachyose, 10 parts of oligoisomaltose, 10 parts of pectin, L- Vitamin C
1 part of acid, 1 part of citric acid mixing, stir evenly.
(5) be concentrated: the jam after homogeneous is concentrated with concentration pan, until jam becomes thick and has certain flowing
Property.
(6) filling: the jam after concentration is filling while hot, and seals in time.
(7) it sterilizes: using steam sterilizing, sterilize 10min at 95 DEG C.
Finally, it should be noted that these are only the preferred embodiment of the present invention, it is not intended to restrict the invention, although
Referring to embodiment, invention is explained in detail, for those skilled in the art, still can be to aforementioned
Technical solution documented by each embodiment is modified or equivalent replacement of some of the technical features, but it is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (6)
1. a kind of low sugar fingered citron jam, which is characterized in that according to poidometer, constitutive material include: 55~75 parts of fingered citron pulp,
5~25 parts of stachyose, 5~20 parts of oligoisomaltose, 3~12 parts of pectin, 0.1~1.5 part of L-AA, citric acid 0.1
~1.5 parts.
2. a kind of low sugar fingered citron jam according to claim 1, which is characterized in that according to poidometer, constitutive material includes:
60~75 parts of fingered citron pulp, 7~20 parts of stachyose, 7~15 parts of oligoisomaltose, 5~10 parts of pectin, L-AA 0.2
~1.0 parts, 0.2~1.0 part of citric acid.
3. a kind of low sugar fingered citron jam according to claim 1, which is characterized in that according to poidometer, constitutive material includes:
60 parts of fingered citron pulp, 20 parts of stachyose, 14 parts of oligoisomaltose, 5 parts of pectin, 0.2 part of L-AA, 0.8 part of citric acid.
4. a kind of low sugar fingered citron jam according to claim 1, which is characterized in that according to poidometer, constitutive material includes:
70 parts of fingered citron pulp, 7 parts of stachyose, 13 parts of oligoisomaltose, 9 parts of pectin, 0.5 part of L-AA, 0.5 part of citric acid.
5. a kind of low sugar fingered citron jam according to claim 1, which is characterized in that according to poidometer, constitutive material includes:
65 parts of fingered citron pulp, 13 parts of stachyose, 10 parts of oligoisomaltose, 10 parts of pectin, 1 part of L-AA, 1 part of citric acid.
6. a kind of preparation method of low sugar fingered citron jam according to claim 1, which comprises the following steps:
(1) pretreatment of raw material: choosing fresh bergamot fruit, washes with water the impurity on surface, is cut into uniform block；
(2) it precooks: boiling 3~5min in 90~100 DEG C, make pulp organization softening, material-water ratio 1:3；
(3) it is beaten: being beaten using beater, material-water ratio 1:5 obtains fingered citron pulp；
(4) deploy: by 60~75 parts of fingered citron pulp, 7~20 parts of stachyose, 7~15 parts of oligoisomaltose, 5~10 parts of pectin,
0.2~1.0 part of L-AA, 0.2~1.0 part of citric acid mixing, stir evenly；
(5) be concentrated: the jam after homogeneous is concentrated with concentration pan, until jam becomes thick and has mobility；
(6) filling: the jam after concentration is filling while hot, and seals in time；
(7) it sterilizes: using steam sterilizing, sterilize 8~12min at 95~100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811229724.8A CN109259158A (en) | 2018-10-22 | 2018-10-22 | A kind of low sugar fingered citron jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811229724.8A CN109259158A (en) | 2018-10-22 | 2018-10-22 | A kind of low sugar fingered citron jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259158A true CN109259158A (en) | 2019-01-25 |
Family
ID=65193150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811229724.8A Withdrawn CN109259158A (en) | 2018-10-22 | 2018-10-22 | A kind of low sugar fingered citron jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259158A (en) |
-
2018
- 2018-10-22 CN CN201811229724.8A patent/CN109259158A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190125 |
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| WW01 | Invention patent application withdrawn after publication |