CN109744508A - A kind of fresh flower jam and preparation method thereof - Google Patents
A kind of fresh flower jam and preparation method thereof Download PDFInfo
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- CN109744508A CN109744508A CN201711072815.0A CN201711072815A CN109744508A CN 109744508 A CN109744508 A CN 109744508A CN 201711072815 A CN201711072815 A CN 201711072815A CN 109744508 A CN109744508 A CN 109744508A
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Abstract
The invention discloses a kind of fresh flower jam and its production methods and preparation method thereof.It is made of the raw material of following parts by weight: 20-35 parts of peach blossom；15-20 parts of rose；20-25 parts of fresh fruit；5-10 parts of vitamin C；15-20 parts of chrysanthemum；10-20 parts of agar；10-15 parts of white granulated sugar；5-10 parts of honey；10-13 parts of condensed milk；20-30 parts of water, fresh flower jam of the invention is full of nutrition, there is clearing heat and removing internal heat, the effect of beautifying face and moistering lotion, delicious flavour unique in taste.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fresh flower jam and preparation method thereof.
Background technique
Jam, sweet and sour taste are the instant food and cake, bread, candy, ice river in Henan Province of western-style food, picnic, travelling at home
One of sandwich raw materials of food such as leaching.Traditional jam is in order to obtain good gel form and longer shelf-life, containing sugar
Amount is general to be all up to 60%-65%, causes mouthfeel excessively sweet, and the intake of high sugar is to healthy unfavorable in addition, old friends to it
Consumption figure declines increasingly.Production jam is a kind of method for saving fruit for a long time.It is mainly used to be applied on bread or toast
It is edible.Though the small-sized fruit such as strawberry, blueberry, grape, rose or Lee, orange, apple, peach etc. large size fruit cut it is small after, equally may be used
Jam is made, the ovennodulation same time does not only use a kind of fruit usually.Sugar-free jam, par jam or special jam are (such as: pomegranate
Lotus, pineapple), colloid will be used.
To solve the above-mentioned problems, a variety of low-sugar jam products are had developed in the market.Although the exploitation of low-sugar jam solves
The high sugar of jam of the having determined problem unfavorable to health, but all there is during storage for many low-sugar jam products developed at present
Easily occur sauce body dehydrating phenomena and because being ruined caused by the osmotic pressure of low-sugar jam is lower, water activities are high, spoilage problems.
Summary of the invention
The purpose of the present invention is In view of the above shortcomings of the prior art, provide a kind of special taste, full of nutrition, mouth
A kind of low fat fresh fruit moon cake felt and preparation method thereof.
Technical scheme is as follows:
Moon cake of the invention is made of the raw material of following parts by weight: 20-25 parts of peach blossom；15-20 parts of rose；Fresh fruit 20-
25
Part；5-10 parts of vitamin C；15-20 parts of chrysanthemum；10-20 parts of agar；10-15 parts of white granulated sugar；5-10 parts of honey；
10-13 parts of condensed milk；20-30 parts of water.
The fresh fruit is apple, dragon fruit, watermelon, pyrus nivalis, strawberry one or more.
The production method of jam, which comprises the steps of:
(1) quantitative rose, peach blossom, chrysanthemum is taken to clean spare；
(2) rose, peach blossom, Chrysanthemum Petal are shredded, adds water to be put into juice extractor and stirs 1-2 minutes；
(3) fresh fruit is cleaned into peeling chopping, it is spare；
(4) agar is put into cold water and is impregnated 2-3 hours, it is spare；
(5) agar soaked is heated together by a certain percentage with water, until agar melts completely, temperature 90-100
℃；
(6) step (2) obtained flowers juice is added to fresh fruit, is heated with 90-100 DEG C of temperature, when there is white foam
When, white foam is taken out, directing at fruit becomes soft rotten；
(7) agar is heated with 50-60 DEG C of temperature, condensed milk is added and stirs evenly；
(8) agar of step (7) is added in jam, is stirred evenly；
(9) honey, white granulated sugar and vitamin C is added to the jam of step (8), is heated with 90-100 DEG C of temperature, stirring
With stop heating when jam boiling, stirring jam to jam becomes smooth finished product can be obtained.
The present invention have the advantages that following marked improvement and:
One, the raw material of jam of the invention contains peach blossom, rose and chrysanthemum, the work with clearing heat and removing internal heat, beautifying face and moistering lotion
With.
Two, jam of the invention is safe and the processing is simple, and cost is smaller, easy implementation process, industrialization.
Three, jam of the invention deliciousness unique in taste, environment protection health and nutrition rich in.
Specific embodiment
1 jam processing formula of embodiment
The above formula parts by weights meter.
2 jam production method (1) of embodiment
Moon cake produced by the invention can be used in example 1 and be formulated sorting: 20 parts of peach blossom；15 parts of rose；20 parts of fresh fruit；Dimension
Raw C5 parts of element；15 parts of chrysanthemum；10 parts of agar；10 parts of white granulated sugar；5 parts of honey；10 parts of condensed milk；20 parts of water.
It is produced according to following production method:
(1) quantitative rose, peach blossom, chrysanthemum is taken to clean spare；
(2) rose, peach blossom, Chrysanthemum Petal are shredded, adds water to be put into juice extractor and stirs 1 minute；
(3) fresh fruit is cleaned into peeling chopping, it is spare；
(4) agar is put into cold water and is impregnated 2 hours, it is spare；
(5) agar soaked is heated together by a certain percentage with water, until agar melts completely, temperature is 90 DEG C；
(6) flowers juice that step (2) obtain is added to fresh fruit, is heated with 90 DEG C of temperature, it, will when there is white foam
White foam takes out, and directing at fruit becomes soft rotten；
(7) agar is heated with 50 DEG C of temperature, condensed milk is added and stirs evenly；
(8) agar of step (7) is added in jam, is stirred evenly；
(9) honey, white granulated sugar and vitamin C is added to the jam of step (8), is heated with 90 DEG C of temperature, stirring with,
Stop heating when jam boiling, stirring jam to jam becomes smooth and finished product can be obtained.
3 jam production method (2) of embodiment
Jam produced by the invention can be used in example 1 and be formulated sorting: 23 parts of peach blossom；17 parts of rose；23 parts of fresh fruit；Dimension
Raw C7 parts of element；17 parts of chrysanthemum；15 parts of agar；12 parts of white granulated sugar；7 parts of honey；12 parts of condensed milk；25 parts of water.
It is produced according to following production method:
(1) quantitative rose, peach blossom, chrysanthemum is taken to clean spare；
(2) rose, peach blossom, Chrysanthemum Petal are shredded, adds water to be put into juice extractor and stirs 1.5 minutes；
(3) fresh fruit is cleaned into peeling chopping, it is spare；
(4) agar is put into cold water and is impregnated 2.5 hours, it is spare；
(5) agar soaked is heated together by a certain percentage with water, until agar melts completely, temperature is 95 DEG C；
(6) flowers juice that step (2) obtain is added to fresh fruit, is heated with 95 DEG C of temperature, it, will when there is white foam
White foam takes out, and directing at fruit becomes soft rotten；
(7) agar is heated with 55 DEG C of temperature, condensed milk is added and stirs evenly；
(8) agar of step (7) is added in jam, is stirred evenly；
(9) honey, white granulated sugar and vitamin C is added to the jam of step (8), is heated with 95 DEG C of temperature, stirring with,
Stop heating when jam boiling, stirring jam to jam becomes smooth and finished product can be obtained.
4 jam production method (3) of embodiment
Jam produced by the invention can be used in example 1 and be formulated sorting: 25 parts of peach blossom；20 parts of rose；25 parts of fresh fruit；Dimension
Raw C10 parts of element；20 parts of chrysanthemum；20 parts of agar；15 parts of white granulated sugar；10 parts of honey；13 parts of condensed milk；30 parts of water.
It is produced according to following production method:
(1) quantitative rose, peach blossom, chrysanthemum is taken to clean spare；
(2) rose, peach blossom, Chrysanthemum Petal are shredded, adds water to be put into juice extractor and stirs 2 minutes；
(3) fresh fruit is cleaned into peeling chopping, it is spare；
(4) agar is put into cold water and is impregnated 3 hours, it is spare；
(5) agar soaked is heated together by a certain percentage with water, until agar melts completely, temperature is 100 DEG C；
(6) flowers juice that step (2) obtain is added to fresh fruit, is heated with 100 DEG C of temperature, when there is white foam,
White foam is taken out, directing at fruit becomes soft rotten；
(7) agar is heated with 60 DEG C of temperature, condensed milk is added and stirs evenly；
(8) agar of step (7) is added in jam, is stirred evenly；
(9) honey, white granulated sugar and vitamin C is added to the jam of step (8), is heated with 100 DEG C of temperature, stirring is equal
With stop heating when jam boiling, stirring jam to jam becomes smooth finished product can be obtained.
Claims (4)
1. a kind of fresh flower jam, it is characterised in that: be made of the raw material of following parts by weight: 20-25 parts of peach blossom；Rose 15-20
Part；20-25 parts of fresh fruit；5-10 parts of vitamin C；15-20 parts of chrysanthemum；10-20 parts of agar；10-15 parts of white granulated sugar；Honey 5-10
Part；10-13 parts of condensed milk；20-30 parts of water.
2. 1. a kind of fresh flower jam according to claim 1, it is characterised in that: the fresh fruit be apple, dragon fruit, watermelon,
Pyrus nivalis, strawberry are one or more of.
3. a kind of production method of fresh flower jam described in claim 1, which comprises the steps of:
(1) quantitative rose, peach blossom, chrysanthemum is taken to clean spare；
(2) rose, peach blossom, Chrysanthemum Petal are shredded, adds water to be put into juice extractor and stirs 1-2 minutes；
(3) fresh fruit is cleaned into peeling chopping, it is spare；
(4) agar is put into cold water and is impregnated 2-3 hours, it is spare；
(5) agar soaked is heated together by a certain percentage with water, until agar melts completely, temperature is 90-100 DEG C；
(6) flowers juice that step (2) obtain is added to fresh fruit, is heated with 90-100 DEG C of temperature, it, will when there is white foam
White foam takes out, and directing at fruit becomes soft rotten；
(7) agar is heated with 50-60 DEG C of temperature, condensed milk is added and stirs evenly；
(8) agar of step (7) is added in jam, is stirred evenly；
(9) honey, white granulated sugar and vitamin C is added to the jam of step (8), is heated with 90-100 DEG C of temperature, stirring with,
Stop heating when jam boiling, stirring jam to jam becomes smooth and finished product can be obtained.
4. a kind of production method of fresh flower jam according to claim 3, it is characterised in that: the ratio of the agar and water
For the ratio of 1:3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711072815.0A CN109744508A (en) | 2017-11-03 | 2017-11-03 | A kind of fresh flower jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711072815.0A CN109744508A (en) | 2017-11-03 | 2017-11-03 | A kind of fresh flower jam and preparation method thereof |
Publications (1)
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| CN109744508A true CN109744508A (en) | 2019-05-14 |
Family
ID=66399493
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711072815.0A Pending CN109744508A (en) | 2017-11-03 | 2017-11-03 | A kind of fresh flower jam and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181705A (en) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | Jam made of edible flower as raw material and its production |
| CN101015348A (en) * | 2007-03-01 | 2007-08-15 | 张学明 | Fruit foodstuff made of fresh flower and saussurea involucrate and its preparation method |
| CN102987185A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Health-preserving flower and fruit sauce |
| CN103766683A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Peach blossom jam and preparation method thereof |
| CN103766855A (en) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | Chrysanthemum jam and preparation method thereof |
| CN105942381A (en) * | 2016-02-22 | 2016-09-21 | 合肥众得乐食品有限公司 | Watermelon jam |
| CN106135780A (en) * | 2015-04-24 | 2016-11-23 | 韦乃荣 | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof |
-
2017
- 2017-11-03 CN CN201711072815.0A patent/CN109744508A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06181705A (en) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | Jam made of edible flower as raw material and its production |
| CN101015348A (en) * | 2007-03-01 | 2007-08-15 | 张学明 | Fruit foodstuff made of fresh flower and saussurea involucrate and its preparation method |
| CN102987185A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Health-preserving flower and fruit sauce |
| CN103766683A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Peach blossom jam and preparation method thereof |
| CN103766855A (en) * | 2012-10-25 | 2014-05-07 | 黄嘉欣 | Chrysanthemum jam and preparation method thereof |
| CN106135780A (en) * | 2015-04-24 | 2016-11-23 | 韦乃荣 | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof |
| CN105942381A (en) * | 2016-02-22 | 2016-09-21 | 合肥众得乐食品有限公司 | Watermelon jam |
Non-Patent Citations (2)
| Title |
|---|
| （日）村井苹果: "《自制健康美味的果实酒、果酱、果汁》", 30 September 2010, 辽宁科学技术出版社 * |
| 李自强等: "低糖金雀花复合果酱的研制 ", 《农学学报》 * |
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Application publication date: 20190514 |