CN110638016A - Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof - Google Patents
Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof Download PDFInfo
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- CN110638016A CN110638016A CN201910983104.1A CN201910983104A CN110638016A CN 110638016 A CN110638016 A CN 110638016A CN 201910983104 A CN201910983104 A CN 201910983104A CN 110638016 A CN110638016 A CN 110638016A
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- 240000002165 Osmanthus fragrans Species 0.000 title claims abstract description 60
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 60
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 title claims description 74
- 235000009566 rice Nutrition 0.000 title claims description 74
- 240000007594 Oryza sativa Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- DVROLKBAWTYHHD-UHFFFAOYSA-N Hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 23
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 23
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 23
- 239000008213 purified water Substances 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 12
- 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 12
- 229960002303 citric acid monohydrate Drugs 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims abstract description 8
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 73
- 238000003756 stirring Methods 0.000 claims description 34
- 238000010438 heat treatment Methods 0.000 claims description 18
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 239000011259 mixed solution Substances 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 230000001954 sterilising Effects 0.000 claims description 6
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal;(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 241001417524 Pomacanthidae Species 0.000 claims description 2
- 241000209149 Zea Species 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000005824 corn Nutrition 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000011229 interlayer Substances 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
- 238000007792 addition Methods 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001953 sensory Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 210000004080 Milk Anatomy 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissues Anatomy 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
Abstract
The invention discloses a jam with sweet osmanthus brewed wine flavor and a preparation method thereof, wherein the jam comprises the following components of, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.
Description
Technical Field
The invention relates to jam with sweet osmanthus fermented glutinous rice flavor and a preparation method thereof.
Background
The fermented glutinous rice is sweet fermented glutinous rice which is a traditional snack in the south of the Yangtze river. Is a sweet rice wine prepared by fermenting steamed glutinous rice with wine (a special microorganism yeast). The fermented glutinous rice is also called fermented glutinous rice. The sweet fermented glutinous rice belongs to Huizhou flavor. The fragrant rice wine is not completely in the category of wine, but has the fragrance of wine, and is made of glutinous rice, so that the fragrant rice wine has a moisturizing and pure fragrance, and is a famous flavor snack with a very high name in Anhui.
The jam is a paste-shaped product which is prepared by adding sugar and an acidity regulator into raw materials such as fruits, fruit pulp and the like, mixing gel substances, preprocessing, boiling, concentrating, packaging and the like, and the jam has palatable sweetness and sourness and is convenient to eat.
In order to improve the color and smell of food quality or adjust the taste of food and prolong the storage time, various food additives are often added into the jam, people do not benefit the health after eating the jam for a long time, and people pay more and more attention to harmless and healthy food along with the continuous improvement of the living standard of people and pursue to maintain the naturalness of the food, so the jam with better natural fragrance and taste needs to be developed.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention aims to provide the jam with sweet osmanthus fermented glutinous rice flavor and the preparation method thereof.
The jam with sweet osmanthus fermented glutinous rice flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, F5510 ~ 15% of fructose syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of fermented glutinous rice, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.
The jam with the sweet osmanthus brewed flavor is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
The jam with the sweet osmanthus fermented glutinous rice flavor is characterized in that the preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;
3) taking 1000 parts by weight of cooked and hot glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast and 200 ~ 300 parts by weight of cold boiled water, then transferring the materials into a fermentation tank together, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering a cover, and fermenting at the temperature of 25-30 ℃ for two to three days to obtain the fermented glutinous rice.
The preparation method of the jam with the sweet osmanthus brewed flavor is characterized by comprising the following steps of:
s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;
s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;
and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.
Compared with the prior art, the invention has the following beneficial effects:
(a) the sweet osmanthus fermented glutinous rice jam disclosed by the invention is prepared by combining the traditional sweet fermented glutinous rice flavor with a modern jam process, has light wine aroma, sweet and glutinous taste, uniform particles and full rice grains, and can be directly applied to the fields of milk tea beverages, dessert baked foods and the like.
(b) The sweet osmanthus fermented jam prepared by the invention has the advantages that the rice grains are uniformly dispersed, and the viscosity of the jam can be improved by adding the hydroxypropyl distarch phosphate, so that the dispersion of the rice grains is facilitated.
(c) In the process of preparing the sweet osmanthus fermented jam, the dry sweet osmanthus is added into the sweet osmanthus and processed together, so that the sweet osmanthus flavor is given to the jam. The sweet osmanthus fermented glutinous rice jam is prepared by steaming and fermenting glutinous rice to obtain fermented glutinous rice, sampling the components according to the mass ratio, and carrying out the processes of jointly boiling, sterilizing, cooling and filling. According to the preparation method of the sweet osmanthus fermented jam, provided by the invention, the hydroxypropyl distarch phosphate is added in the blending process of the sweet osmanthus fermented jam, so that the stability of the fermented glutinous rice and sweet osmanthus in the decocting process and the water retention capacity of the jam can be improved; the sour and sweet feeling of the jam is adjusted by adding white granulated sugar, high fructose corn syrup F55 and citric acid monohydrate, so that the jam has light wine aroma and is soft, glutinous, sour and sweet; the addition of concentrated apple juice can improve the mellow and full mouthfeel of the jam. Different from single fermented glutinous rice, the fresh flower fragrance of the dry sweet osmanthus is blended, and the fermented glutinous rice and the natural sweet osmanthus which are naturally fermented are mixed to bring out the flavor of the product.
(d) The preparation method is simple, low in operation cost and suitable for popularization and application in beverage shops.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
In the following examples and comparative examples: apple concentrated juice was purchased from Zhangpu county Dachuan food industry Co., Ltd, and sweet wine yeast was purchased from Angel Yeast Co., Ltd.
Example 1:
the jam with the sweet osmanthus brewed flavor comprises the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
The preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water for about six hours until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked sticky rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the sticky rice is cooked seven eight times (about fifteen minutes), turning off the fire, and naturally cooling to room temperature to obtain cooked sticky rice;
3) taking 1000 parts by weight of the cooked glutinous rice obtained in the step 2), adding 4 parts by weight of sweet distiller's yeast and 240 parts by weight of cool boiled water, then transferring the mixture into a fermentation tank, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering a cover on the fermentation tank, and fermenting for two days at the temperature of 28 ℃ to obtain the fermented glutinous rice.
The preparation method of the jam with sweet osmanthus brewed flavor comprises the following steps:
s1, taking a container, putting 0.1 part by weight of dry sweet osmanthus into the container, stirring and soaking the container for 3 ~ 6 minutes by using 2 parts by weight of hot water with the temperature of 80 ℃ to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 1.7 parts by weight of hydroxypropyl distarch phosphate into the container, adding 4.15 parts by weight of normal-temperature purified water into the container, stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of fructose-glucose syrup F55 and 2 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dried sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, discharging to a cooling tank, and carrying out aseptic filling to obtain the jam with the sweet osmanthus brewed flavor.
Comparative example 1:
a fermented glutinous rice jam is prepared by repeating the preparation method of the embodiment 1, but is different from the preparation method of the embodiment 1 in that the preparation step of the mixed solution of the dry sweet osmanthus is not included, and the mixed solution of the dry sweet osmanthus is replaced by purified water.
The preparation method of the fermented glutinous rice jam comprises the following steps (excluding the preparation of the dry sweet osmanthus mixed solution in S1 of embodiment 1):
s1: adding 1.7 parts by weight of hydroxypropyl distarch phosphate into a container, adding 4.15 parts by weight of normal-temperature purified water, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of fructose-glucose syrup F55 and 2 parts by weight of apple concentrated juice into a fan blade jacketed pan, starting stirring, then adding 2.1 parts by weight of purified water, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the sweet osmanthus fermented glutinous rice jam.
Comparative example 2
A jam with sweet osmanthus brewed flavor is prepared by repeating the preparation method of the embodiment 1, but is different from the preparation method of the embodiment 1 in that purified water is used for replacing concentrated apple juice in the preparation process.
The preparation method of the jam with sweet osmanthus brewed flavor comprises the following steps:
s1, taking a container, putting 0.01 weight part of dry sweet osmanthus into the container, stirring and soaking the container for 3 ~ 6 minutes by using 2 weight parts of hot water with the temperature of 80 ℃ to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 1.7 weight parts of hydroxypropyl distarch phosphate into the container, adding 4.15 weight parts of normal-temperature purified water into the container, stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2: adding 12 parts by weight of high fructose corn syrup F55 and 2 parts by weight of purified water into a fan blade jacketed kettle, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 ℃;
s3: then adding 60 parts by weight of fermented glutinous rice and 0.05 part by weight of citric acid monohydrate into the fan blade interlayer pot, continuing stirring, uniformly mixing, adding 18 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 63 ℃;
s4: and adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95 ℃, preserving heat for 2min for sterilization, discharging to a cooling tank, and carrying out aseptic filling to obtain the jam with the sweet osmanthus brewed flavor.
The application example is as follows:
with the jams prepared in example 1 and comparative example 1 ~ 2, 10 persons were randomly invited to perform sensory evaluation, and the average value of the evaluation was counted, the evaluation criteria are as follows in table 1, and the results of the evaluation are as shown in table 2 (the average score of the sensory evaluation of 10 persons is the score result as shown in table 2);
as can be seen from the table 2, the fragrance and the taste score of the comparative example 1 are lower, which means that the jam has richer taste and fragrance due to the addition of the dry sweet osmanthus, and if the dry sweet osmanthus is not added, the taste of the jam is greatly discounted; comparative example 2 shows that the taste and the texture of the jam are greatly affected without adding apple juice, and the overall flavor is not good; the score of the sweet osmanthus fermented jam is the highest, and the sweet osmanthus fermented jam is the best in color, aroma and tissue state, so that the preparation method of the sweet osmanthus fermented jam is further good in effect.
The statements in this specification merely set forth a list of implementations of the inventive concept and the scope of the present invention should not be construed as limited to the particular forms set forth in the examples.
Claims (4)
1. The jam with the sweet osmanthus brewed flavor is characterized by comprising, by weight, 15 ~ 20% of white granulated sugar, 1 ~ 2.5.5% of apple condensed juice, 1 5510 ~ 15% of high fructose corn syrup, 0.8 ~ 2.5.5% of hydroxypropyl distarch phosphate, 50 ~ 65% of brewed wine, 0.05 ~ 0.3.3% of dry sweet osmanthus, 0.02 ~ 0.1.1% of citric acid monohydrate and 5 ~ 8% of purified water.
2. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 is characterized by comprising the following components in percentage by weight: 18% of white granulated sugar, 2% of apple condensed juice, 5512% of fructose-glucose syrup F, 1.7% of hydroxypropyl distarch phosphate, 60% of fermented glutinous rice, 0.1% of dried sweet osmanthus, 0.05% of citric acid monohydrate and 6.15% of purified water.
3. The jam with sweet osmanthus fermented glutinous rice flavor according to claim 1 or 2, characterized in that the preparation method of the fermented glutinous rice comprises the following steps:
1) weighing glutinous rice, completely soaking in purified water until the glutinous rice can be easily crushed by fingers, and filtering out water to obtain the soaked glutinous rice;
2) transferring the soaked glutinous rice obtained in the step 1) to a steamer, putting the steamer in a water pot for heating and steaming until the glutinous rice is cooked seven-eight times, turning off the fire, and naturally cooling to room temperature to obtain cooked glutinous rice;
3) taking 1000 parts by weight of cooked glutinous rice obtained in the step 2), adding 2 ~ 6 parts by weight of sweet distiller's yeast (purchased from Angel Yeast Co., Ltd.) and 200 ~ 300 parts by weight of cold boiled water, transferring into a fermentation tank, lightly compacting the glutinous rice in the fermentation tank by using a spoon, pressing a small nest in the middle of the glutinous rice, covering the small nest, and fermenting at 25-30 ℃ for two to three days to obtain the fermented glutinous rice.
4. The preparation method of the jam with sweet osmanthus sweet fermented glutinous rice flavor according to claim 1, characterized by comprising the following steps:
s1, taking a container, putting 0.05 ~ 0.3.3 parts by weight of dry sweet osmanthus into the container, stirring and soaking the container in 2 ~ 3 parts by weight of hot water with the temperature of more than 80 ℃ for 3 ~ 6 minutes to obtain a dry sweet osmanthus mixed solution for later use, taking the container, adding 0.8 ~ 2.5.5 parts by weight of hydroxypropyl distarch phosphate into the container, adding 3 ~ 5 parts by weight of normal-temperature purified water into the container, and stirring and mixing to obtain a hydroxypropyl distarch phosphate solution for later use;
s2, adding 10 ~ 15 parts by weight of fructose corn syrup F55 and 1 ~ 2.5.5 parts by weight of apple condensed juice into a fan blade jacketed pan, starting stirring, adding the dry sweet osmanthus mixed solution obtained in the step S1, stirring and heating to the central temperature of 85 +/-5 ℃;
s3, adding 50 ~ 65 parts by weight of fermented glutinous rice and 0.02 ~ 0.1.1 part by weight of citric acid monohydrate into a fan blade jacketed pan, continuously stirring, uniformly mixing, adding 15 ~ 20 parts by weight of white granulated sugar, stirring and heating until the central temperature is adjusted to 60 ~ 65 ℃;
and S4, adding the hydroxypropyl distarch phosphate solution obtained in the step S1 into a fan blade jacketed kettle, uniformly stirring, heating to the central temperature of 95-96 ℃, preserving heat for 2 ~ 3min for sterilization, blanking into a cooling tank, and carrying out aseptic filling to obtain the jam with the flavor of the sweet osmanthus fermented glutinous rice.
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| CN201910983104.1A CN110638016A (en) | 2019-10-16 | 2019-10-16 | Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910983104.1A CN110638016A (en) | 2019-10-16 | 2019-10-16 | Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690361A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream containing white spirit and preparation method thereof |
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| CN102876548A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Osmanthus sweet fermented rice and processing technique thereof |
| CN105029142A (en) * | 2015-07-28 | 2015-11-11 | 佛山市立高食品有限公司 | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof |
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2019
- 2019-10-16 CN CN201910983104.1A patent/CN110638016A/en active Pending
Patent Citations (2)
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| CN102876548A (en) * | 2012-10-31 | 2013-01-16 | 郝飞虎 | Osmanthus sweet fermented rice and processing technique thereof |
| CN105029142A (en) * | 2015-07-28 | 2015-11-11 | 佛山市立高食品有限公司 | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112690361A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream containing white spirit and preparation method thereof |
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