CN110447864A - A kind of marrow squash jam and preparation method thereof - Google Patents
A kind of marrow squash jam and preparation method thereof Download PDFInfo
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- CN110447864A CN110447864A CN201910894664.XA CN201910894664A CN110447864A CN 110447864 A CN110447864 A CN 110447864A CN 201910894664 A CN201910894664 A CN 201910894664A CN 110447864 A CN110447864 A CN 110447864A
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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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- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- Engineering & Computer Science (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of marrow squash jam, it includes following raw material: 100-200 parts of marrow squash, 80-100 parts of white granulated sugar, 10-15 parts of citric acid, 10-15 parts of pectin, 1-5 parts of color stabilizer, 5-10 parts of protease, 1-5 parts of starch, 5-10 parts of grease, 10-15 parts of Radix Glycyrrhizae, 5-10 parts of dietary fiber, 1-5 parts of Poria cocos, 1-5 parts of Chinese yam, 10-15 parts of aloe, it includes following raw material: 200 parts of marrow squash, 100 parts of white granulated sugar, 15 parts of citric acid, 15 parts of pectin, 5 parts of color stabilizer, 10 parts of protease, 5 parts of starch, 15 parts of grease Radix Glycyrrhizae, 10 parts of dietary fiber, 5 parts of Poria cocos, 5 parts of Chinese yam, 15 parts of aloe, it includes following raw material: 100 parts of marrow squash, 80 parts of white granulated sugar, 10 parts of citric acid, pectin 1 0 part, 1 part of color stabilizer, 5 parts of protease, 1 part of starch, 5 parts of grease, 10 parts of Radix Glycyrrhizae, 5 parts of dietary fiber, 1 part of Poria cocos, 1 part of Chinese yam, 10 parts of aloe.
Description
Technical field
The invention belongs to the technical fields of marrow squash jam, and in particular to a kind of marrow squash jam and its preparation side
Method.
Background technique
The nutritive value of marrow squash is relatively high, containing protein and various trace elements, helps to enhance immunity of organism
Function, meanwhile, vitamin C rich in marrow squash can promote the synthesis of antibody, improve antiviral ability；Fruit
Sauce is after the mixing of fruit, sugar and acidity regulator, and gelatinous mass made of being boiled with high-temperature is also fruit sauce, makes fruit
Sauce is a kind of method for saving fruit for a long time, is mainly used to be applied on bread or toast and eats, common jam preparation side
Method is easy to lose the flavor of fruit in raw material, meanwhile, jam is not easy long time stored；Therefore, developing one kind with marrow squash is
Raw material, additive-free, period of storage is long, retains the influence of marrow squash and the marrow squash jam of flavor and preparation method thereof tool
It is of great significance.
Summary of the invention
The purpose of the invention is to overcome the deficiencies in the prior art, and provide one kind and add by raw material, nothing of marrow squash
Add agent, period of storage length, the influence for retaining marrow squash and marrow squash jam of flavor and preparation method thereof.
The object of the present invention is achieved like this: a kind of marrow squash jam, it includes following raw material: marrow squash 100-
200 parts, 80-100 parts of white granulated sugar, 10-15 parts of citric acid, 10-15 parts of pectin, 1-5 parts of color stabilizer, 5-10 parts of protease, starch
1-5 parts, 5-10 parts of grease, 10-15 parts of Radix Glycyrrhizae, 5-10 parts of dietary fiber, 1-5 parts of Poria cocos, 1-5 parts of Chinese yam, 10-15 parts of aloe.
It includes following raw material: 200 parts of marrow squash, 100 parts of white granulated sugar, 15 parts of citric acid, 15 parts of pectin, color stabilizer 5
Part, 10 parts of protease, 5 parts of starch, 15 parts of grease Radix Glycyrrhizae, 10 parts of dietary fiber, 5 parts of Poria cocos, 5 parts of Chinese yam, 15 parts of aloe.
It includes following raw material: 100 parts of marrow squash, 80 parts of white granulated sugar, 10 parts of citric acid, 10 parts of pectin, color stabilizer 1
Part, 5 parts of protease, 1 part of starch, 5 parts of grease, 10 parts of Radix Glycyrrhizae, 5 parts of dietary fiber, 1 part of Poria cocos, 1 part of Chinese yam, 10 parts of aloe.
It includes following raw material: 150 parts of marrow squash, 90 parts of white granulated sugar, 13 parts of citric acid, 13 parts of pectin, color stabilizer 2
Part, 7 parts of protease, 2 parts of starch, 6 parts of grease, 12 parts of Radix Glycyrrhizae, 6 parts of dietary fiber, 3 parts of Poria cocos, 3 parts of Chinese yam, 13 parts of aloe.
It includes following raw material: 130 parts of marrow squash, 85 parts of white granulated sugar, 12 parts of citric acid, 12 parts of pectin, color stabilizer 3
Part, 6 parts of protease, 3 parts of starch, 6 parts of grease, 14 parts of Radix Glycyrrhizae, 8 parts of dietary fiber, 2 parts of Poria cocos, 2 parts of Chinese yam, 14 parts of aloe.
The preparation method includes the following steps:
1) raw material selects: a big, mature, disease-free marrow squash of selection is cleaned up with clear water, then dries surface water
Point；
2) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in pulper and carries out slurrying
Pulverization process filters off biggish impurity；
3) it deploys: white granulated sugar being dissolved in the water to form syrup, Radix Glycyrrhizae, Poria cocos, Chinese yam, aloe are clayed into power shape, sugar is added
It is mixed in slurry, gained syrup mixture is added in the slurry that step (2) obtains and is deployed, dietary fiber, stirring is added
Uniformly；
4) it is concentrated: the liquid in step 3) being heated after boiling, while stirring infusion 15-20min；
5) canned: the slurries after step (4) infusion being filled into immediately while hot in the jam jar sterilized, are sealed in time；
6) it sterilizes, is cooling: the jam of sealing being sterilized into 20min in boiling water, is cooled to room temperature after sterilization, and product surface
Moisture is dried.
Beneficial effects of the present invention: it is an advantage of the invention that on the basis of retaining marrow squash influences value, will eat
The jam of instant edible is made in cucurbit, matched with bread or toast, and mouthfeel is more preferably；Wherein color stabilizer uses nitrous acid
Sodium, pectin have the function of holding stability, and for starch for thickening, grease has benefit resistant to high temperature, can be used for cooking；It is added
Body immunity is adjusted in traditional Chinese medicine ingredients Radix Glycyrrhizae, Poria cocos, Chinese yam, aloe etc., Radix Glycyrrhizae, is used for weakness of the spleen and the stomach, shortness of breath and fatigue, palpitaition
Palpitation etc.；Poria cocos, which has, adjusts immune function, anti-aging；Chinese yam also has adjusting body immunity, anti-aging, hypoglycemic function
Energy；Aloe has the function of improving immunity, clearing away heat and loosing the bowels；Be added traditional Chinese medicine ingredients be advantageous in that so that cucurbit jam have mention
High body immunity, anti-aging, antidiabetic function；In addition, vitamin can promote absorption of the human body to traditional Chinese medicine ingredients in cucurbit.
Specific embodiment
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is only
It is a part of the embodiment of the present invention, instead of all the embodiments, based on the embodiments of the present invention, those skilled in the art exist
Every other embodiment obtained under the premise of creative work is not made, shall fall within the protection scope of the present invention.
Unless otherwise defined, technical and scientific term all used in this specification is led with technology of the invention is belonged to
The normally understood meaning of the technical staff in domain is identical, and term as used in this specification is intended merely to describe specific embodiment party
The purpose of formula, is not intended to the limitation present invention, and term such as "and/or" used in this specification includes one or more relevant
Any and all combinations of listed item；In addition, skill involved in invention described below different embodiments
Art feature can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of marrow squash jam, it includes following raw material: 100-200 parts of marrow squash, 80-100 parts of white granulated sugar, citric acid
10-15 parts, 10-15 parts of pectin, 1-5 parts of color stabilizer, 5-10 parts of protease, 1-5 parts of starch, 5-10 parts of grease, Radix Glycyrrhizae 10-15
Part, 5-10 parts of dietary fiber, 1-5 parts of Poria cocos, 1-5 parts of Chinese yam, 10-15 parts of aloe, 1) preparation method includes the following steps:
Raw material selection: a big, mature, disease-free marrow squash of selection is cleaned up with clear water, then dries surface moisture 2) system
Slurry: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in pulper and carries out at slurrying crushing
Reason, filters off biggish impurity 3) allotment: white granulated sugar is dissolved in the water to form syrup, Radix Glycyrrhizae, Poria cocos, Chinese yam, aloe are worn into
It is powdered, it is added in syrup and mixes, gained syrup mixture is added in the slurry that step (2) obtains and is deployed, be added
Dietary fiber is stirred evenly and 4) is concentrated: the liquid in step 3) being heated after boiling, while stirring infusion 15-20min5) tank
Dress: the slurries after step (4) infusion are filled into immediately while hot in the jam jar sterilized, are sealed in time and 6) are sterilized, is cooling: will
The jam of sealing sterilizes 20min in boiling water, is cooled to room temperature after sterilization, and the moisture of product surface is dried.
In the present embodiment.
Embodiment 2
It includes following raw material: 200 parts of marrow squash, 100 parts of white granulated sugar, 15 parts of citric acid, 15 parts of pectin, 5 parts of color stabilizer, egg
10 parts of white enzyme, 5 parts of starch, 15 parts of grease Radix Glycyrrhizae, 10 parts of dietary fiber, 5 parts of Poria cocos, 5 parts of Chinese yam, 15 parts of aloe, the preparation
Method includes the following steps: 1) raw material selection: a big, mature, disease-free marrow squash of selection is cleaned up, so with clear water
After dry surface moisture 2) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in pulper
Interior progress slurrying pulverization process, filters off biggish impurity 3) allotment: white granulated sugar is dissolved in the water to form syrup, by Radix Glycyrrhizae, Fu
Siberian cocklebur, Chinese yam, aloe are clayed into power shape, are added in syrup and are mixed, gained syrup mixture is added to the slurry that step (2) obtains
In deployed, be added dietary fiber, stir evenly 4) be concentrated: by step 3) liquid heating boil after, endure while stirring
Boil 15-20min5) canned: the slurries after step (4) infusion are filled into immediately while hot in the jam jar sterilized, are sealed in time
6) it sterilizes, is cooling: the jam of sealing being sterilized into 20min in boiling water, is cooled to room temperature after sterilization, and the moisture of product surface
It dries.
Embodiment 3
It includes following raw material: 100 parts of marrow squash, 80 parts of white granulated sugar, 10 parts of citric acid, 10 parts of pectin, 1 part of color stabilizer, egg
5 parts of white enzyme, 1 part of starch, 5 parts of grease, 10 parts of Radix Glycyrrhizae, 5 parts of dietary fiber, 1 part of Poria cocos, 1 part of Chinese yam, 10 parts of aloe, the system
Preparation Method includes the following steps: 1) raw material selection: a big, mature, disease-free marrow squash of selection is cleaned up with clear water,
Then surface moisture 2 is dried) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in slurrying
Slurrying pulverization process is carried out in machine, filters off biggish impurity 3) allotment: white granulated sugar is dissolved in the water to form syrup, by gained sugar
Slurry, which is added in the slurry that step (2) obtains, to be deployed, and is stirred evenly and 4) is concentrated: the liquid heating in step 3) is boiled
Afterwards, infusion 15-20min5 while stirring) canned: the slurries after step (4) infusion are filled into the jam sterilized immediately while hot
In bottle, seals in time and 6) sterilize, is cooling: the jam of sealing being sterilized into 20min in boiling water, is cooled to room temperature after sterilization, and handle
The moisture of product surface is dried.
Embodiment 4
It includes following raw material: 150 parts of marrow squash, 90 parts of white granulated sugar, 13 parts of citric acid, 13 parts of pectin, 2 parts of color stabilizer, egg
7 parts of white enzyme, 2 parts of starch, 6 parts of grease, 12 parts of Radix Glycyrrhizae, 6 parts of dietary fiber, 3 parts of Poria cocos, 3 parts of Chinese yam, 13 parts of aloe, the system
Preparation Method includes the following steps: 1) raw material selection: a big, mature, disease-free marrow squash of selection is cleaned up with clear water,
Then surface moisture 2 is dried) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in slurrying
Carry out slurrying pulverization process in machine, filter off biggish impurity 3) allotment: white granulated sugar is dissolved in the water to form syrup, by Radix Glycyrrhizae,
Poria cocos, Chinese yam, aloe are clayed into power shape, are added in syrup and are mixed, gained syrup mixture is added to the slurry that step (2) obtains
It is deployed in material, dietary fiber is added, stirred evenly and 4) be concentrated: after the liquid heating in step 3) is boiled, while stirring
Infusion 15-20min5) canned: the slurries after step (4) infusion are filled into immediately while hot in the jam jar sterilized, are sealed in time
6) mouth sterilizes, is cooling: the jam of sealing being sterilized 20min in boiling water, is cooled to room temperature after sterilization, and the water of product surface
Divide and dries.
Embodiment 5
It includes following raw material: 130 parts of marrow squash, 85 parts of white granulated sugar, 12 parts of citric acid, 12 parts of pectin, 3 parts of color stabilizer, egg
6 parts of white enzyme, 3 parts of starch, 6 parts of grease, 14 parts of Radix Glycyrrhizae, 8 parts of dietary fiber, 2 parts of Poria cocos, 2 parts of Chinese yam, 14 parts of aloe, the system
Preparation Method includes the following steps: 1) raw material selection: a big, mature, disease-free marrow squash of selection is cleaned up with clear water,
Then surface moisture 2 is dried) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in slurrying
Carry out slurrying pulverization process in machine, filter off biggish impurity 3) allotment: white granulated sugar is dissolved in the water to form syrup, by Radix Glycyrrhizae,
Poria cocos, Chinese yam, aloe are clayed into power shape, are added in syrup and are mixed, gained syrup mixture is added to the slurry that step (2) obtains
It is deployed in material, dietary fiber is added, stirred evenly and 4) be concentrated: after the liquid heating in step 3) is boiled, while stirring
Infusion 15-20min5) canned: the slurries after step (4) infusion are filled into immediately while hot in the jam jar sterilized, are sealed in time
6) mouth sterilizes, is cooling: the jam of sealing being sterilized 20min in boiling water, is cooled to room temperature after sterilization, and the water of product surface
Divide and dries.
Specific embodiment is to further explanation of the invention rather than limits, and is existed for those of ordinary skills
Further transformation is done to structure in the case where not departing from substantive content of the present invention, and all these transformation all should belong to institute of the present invention
Attached scope of protection of the claims.
Claims (6)
1. a kind of marrow squash jam, it includes following raw material: 100-200 parts of marrow squash, 80-100 parts of white granulated sugar, citric acid
10-15 parts, 10-15 parts of pectin, 1-5 parts of color stabilizer, 5-10 parts of protease, 1-5 parts of starch, 5-10 parts of grease, Radix Glycyrrhizae 10-15
Part, 5-10 parts of dietary fiber, 1-5 parts of Poria cocos, 1-5 parts of Chinese yam, 10-15 parts of aloe.
2. a kind of marrow squash jam according to claim 1, it includes following raw material: 200 parts of marrow squash, white granulated sugar
100 parts, 15 parts of citric acid, 15 parts of pectin, 5 parts of color stabilizer, 10 parts of protease, 5 parts of starch, 15 parts of grease Radix Glycyrrhizae, dietary fiber
10 parts, 5 parts of Poria cocos, 5 parts of Chinese yam, 15 parts of aloe.
3. a kind of marrow squash jam according to claim 1, it includes following raw material: 100 parts of marrow squash, white granulated sugar
80 parts, 10 parts of citric acid, 10 parts of pectin, 1 part of color stabilizer, 5 parts of protease, 1 part of starch, 5 parts of grease, 10 parts of Radix Glycyrrhizae, diet fibre
Tie up 5 parts, 1 part of Poria cocos, 1 part of Chinese yam, 10 parts of aloe.
4. a kind of marrow squash jam according to claim 1, it includes following raw material: 150 parts of marrow squash, white granulated sugar
90 parts, 13 parts of citric acid, 13 parts of pectin, 2 parts of color stabilizer, 7 parts of protease, 2 parts of starch, 6 parts of grease, 12 parts of Radix Glycyrrhizae, diet fibre
Tie up 6 parts, 3 parts of Poria cocos, 3 parts of Chinese yam, 13 parts of aloe.
5. a kind of marrow squash jam according to claim 1, it includes following raw material: 130 parts of marrow squash, white granulated sugar
85 parts, 12 parts of citric acid, 12 parts of pectin, 3 parts of color stabilizer, 6 parts of protease, 3 parts of starch, 6 parts of grease, 14 parts of Radix Glycyrrhizae, diet fibre
Tie up 8 parts, 2 parts of Poria cocos, 2 parts of Chinese yam, 14 parts of aloe.
6. a kind of preparation method of marrow squash jam described in -5 includes the following steps: according to claim 1
1) raw material selects: a big, mature, disease-free marrow squash of selection is cleaned up with clear water, then dries surface water
Point；
2) slurrying: by the processed marrow squash of step 1), dicing treatment after deseeding is then placed in pulper and carries out slurrying
Pulverization process filters off biggish impurity；
3) it deploys: white granulated sugar being dissolved in the water to form syrup, Radix Glycyrrhizae, Poria cocos, Chinese yam, aloe are clayed into power shape, sugar is added
It is mixed in slurry, gained syrup mixture is added in the slurry that step (2) obtains and is deployed, dietary fiber, stirring is added
Uniformly；
4) it is concentrated: the liquid in step 3) being heated after boiling, while stirring infusion 15-20min；
5) canned: the slurries after step (4) infusion being filled into immediately while hot in the jam jar sterilized, are sealed in time；
6) it sterilizes, is cooling: the jam of sealing being sterilized into 20min in boiling water, is cooled to room temperature after sterilization, and product surface
Moisture is dried.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910894664.XA CN110447864A (en) | 2019-09-20 | 2019-09-20 | A kind of marrow squash jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910894664.XA CN110447864A (en) | 2019-09-20 | 2019-09-20 | A kind of marrow squash jam and preparation method thereof |
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| CN110447864A true CN110447864A (en) | 2019-11-15 |
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| CN201910894664.XA Pending CN110447864A (en) | 2019-09-20 | 2019-09-20 | A kind of marrow squash jam and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN107637815A (en) * | 2017-11-20 | 2018-01-30 | 成都市仙山灵果家庭农场 | A kind of watermelon jam |
| CN109043425A (en) * | 2018-09-09 | 2018-12-21 | 安徽智联管理咨询有限公司 | A kind of production method of langenaria siceria jam |
-
2019
- 2019-09-20 CN CN201910894664.XA patent/CN110447864A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN107637815A (en) * | 2017-11-20 | 2018-01-30 | 成都市仙山灵果家庭农场 | A kind of watermelon jam |
| CN109043425A (en) * | 2018-09-09 | 2018-12-21 | 安徽智联管理咨询有限公司 | A kind of production method of langenaria siceria jam |
Non-Patent Citations (1)
| Title |
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| 邵悦等: "风味瓠瓜泥的研制", 《食品研究与开发》 * |
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