CN104905100A - A hepatitis preventing strawberry jam - Google Patents
A hepatitis preventing strawberry jam Download PDFInfo
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- CN104905100A CN104905100A CN201510261536.3A CN201510261536A CN104905100A CN 104905100 A CN104905100 A CN 104905100A CN 201510261536 A CN201510261536 A CN 201510261536A CN 104905100 A CN104905100 A CN 104905100A
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- minute
- stoste
- strawberry
- hepatitis
- jam
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 30
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 30
- 208000006454 hepatitis Diseases 0.000 title claims abstract description 12
- 231100000283 hepatitis Toxicity 0.000 title claims abstract description 12
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 31
- 108010010803 Gelatin Proteins 0.000 claims abstract description 9
- 229920000159 gelatin Polymers 0.000 claims abstract description 9
- 239000008273 gelatin Substances 0.000 claims abstract description 9
- 235000019322 gelatine Nutrition 0.000 claims abstract description 9
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 9
- 235000019674 grape juice Nutrition 0.000 claims abstract description 9
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 10
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 10
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 10
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 10
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 10
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 10
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 10
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 10
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 10
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 5
- 240000006439 Aspergillus oryzae Species 0.000 claims description 4
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 2
- 208000004930 Fatty Liver Diseases 0.000 abstract description 4
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 208000010706 fatty liver disease Diseases 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract description 4
- 241000709715 Hepatovirus Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 208000013403 hyperactivity Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000009545 invasion Effects 0.000 abstract description 2
- 241001533104 Tribulus terrestris Species 0.000 abstract 3
- 235000004879 dioscorea Nutrition 0.000 abstract 3
- 230000002440 hepatic effect Effects 0.000 abstract 2
- 235000021012 strawberries Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 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 abstract 1
- 230000007123 defense Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003449 preventive effect Effects 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 8
- 230000002265 prevention Effects 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a hepatitis preventing strawberry jam which comprises the following components by weight: strawberries, haws, grape juice, Chinese red peppers, rock candy, red dates, tribulus terrester seeds, Chinese yams, sodium salts and gelatin. The prepared strawberry jam has a red brilliant and bright color and a mellow fruit fragrance, maximumly retains the nutrients in strawberries and has strong strawberry flavor, the addition of haws into the strawberry jam not only has the effect of appetizing, but also can eliminate fatness and prevent fatty liver, the tribulus terrester seeds can relieve faint feel and faint vision caused by hepatic yang hyperactivity and relieve uncomfortable chest and hypochondrium caused by hepatic qi depression, the Chinese yams can alleviate slight diabetes, prevent fatty liver, enhance immunity, and defense invasion of hepatovirus. The three beneficial ingredients including haws, tribulus terrester seeds and Chinese yams are blended together and coordinated with each other, and can greatly improve the preventive and therapeutic effects of hepatitis.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of strawberry jam preventing hepatitis.
Background technology
Strawberry nutrition enriches, delicious flavour, and outward appearance is red tender, pulp succulence, sour and sweet palatability, and aromatic flavour is excellent in color person rare in fruit, is therefore described as queen in fruit by people.Containing a large amount of carbohydrate, protein, organic acid in strawberry pulp, in addition, the multivitamin also containing needed by human, mineral matter and part trace element.Modern medicine is thought, strawberry all has certain conditioning tonic effect to the incongruous anaemia of stomach and intestine, all have certain prevention effect to hypertension, high fat of blood, artery sclerosis and coronary heart disease etc., jam is more and more popular to people, but present jam kind taste function is all more single.
Summary of the invention
In order to overcome above-mentioned deficiency, the invention provides a kind of strawberry jam preventing hepatitis.
The present invention is achieved through the following technical solutions:
Prevent a strawberry jam for hepatitis, composed of the following components by weight:
Strawberry 80-100 part, hawthorn 5-10 part, grape juice 40-60 part, Chinese prickly ash 2-4 part, rock sugar 10-12 part, red date 5-8 part, Fructus Tribuli 3-5 part, Chinese yam 4-6 part, sodium salt 2-4 part, gelatin 0.5-1 part.
Prevent a preparation method for the strawberry jam of hepatitis, it is made up of following steps:
1) haw pulp is cut into thin bulk, thin bulk is cut in Chinese yam peeling, hawthorn and the thin block of Chinese yam is put into after light salt brine soaks 5-8 hour and leaches, then put into grape juice, add sodium salt, stir, obtain mixing stoste;
2) red date is put into boiling water to boil with cold water cooling after 15-20 minute, then shine 210-15 days under being put into the sun, ethanolic solution Fructus Tribuli being put into 65% soaks 3-5 days, and taking-up is clayed into power;
3) by Chinese prickly ash airing after 4-5 days, stalk, is cut into segment, to put in pot quick-fried 5 minutes, red date, Fructus Tribuli powder is added in mixing stoste, stir, then carry out pasteurization to mixing stoste;
4) mixing stoste is heated to 34-36 DEG C, access aspergillus oryzae bacterial classification, is cultivate 5-8 days under the environment of 38-40 DEG C in temperature, obtains mycelia stoste;
5) mycelia stoste is smashed 8-10 minute at the rotating speed of 5000-10000rpm with tissue mashing machine;
6) strawberry cleaned, after stalk, smash to pieces, put into mycelia stoste, add rock sugar simultaneously, simmer in water 5-10 minute, stirs once, then add gelatin and stir every one minute, continuation slow fire boils and can close fire in 2-3 minute, and dry in the air warm 10-15 minute, obtains strawberry jam;
7) jam quantitatively loaded in glass jar seal, sterilization.
The invention has the beneficial effects as follows: the jam color that the present invention produces is red gorgeous bright, the smell of fruits is very sweet, the nutritional labeling remained in strawberry of high degree, has strawberry aroma, in jam, add hawthorn not only there is appetizing effect, greasy prevention fatty liver can also be eliminated, what Fructus Tribuli can improve that liver-yang hyperactivity causes feels dizzy, the chest side of body of releiving caused by stagnation of liver qi is not smooth, Chinese yam can relax slight diabetes, prevention fatty liver, promote resistance, the invasion of defence hepatovirus, Chinese yam, Fructus Tribuli, hawthorn three kinds of beneficiating ingredients mix and mutually promote, can maximized raising to the prevention effect of hepatitis, reduce the incidence of disease of hepatitis, and make strawberry jam mouthfeel more fine and smooth soft, have much local flavor.
Detailed description of the invention
Embodiment 1
Get strawberry 80 parts, hawthorn 5 parts, grape juice 40 parts, 2 parts, Chinese prickly ash, 10 parts, rock sugar, red date 5 parts, Fructus Tribuli 3 parts, Chinese yam 4 parts, sodium salt 2 parts, 0.5 part, gelatin.
It is made up of following steps:
1) haw pulp is cut into thin bulk, thin bulk is cut in Chinese yam peeling, hawthorn and the thin block of Chinese yam is put into after light salt brine soaks 5-8 hour and leaches, then put into grape juice, add sodium salt, stir, obtain mixing stoste;
2) red date is put into boiling water to boil with cold water cooling after 15-20 minute, then shine 210-15 days under being put into the sun, ethanolic solution Fructus Tribuli being put into 65% soaks 3-5 days, and taking-up is clayed into power;
3) by Chinese prickly ash airing after 4-5 days, stalk, is cut into segment, to put in pot quick-fried 5 minutes, red date, Fructus Tribuli powder is added in mixing stoste, stir, then carry out pasteurization to mixing stoste;
4) mixing stoste is heated to 34-36 DEG C, access aspergillus oryzae bacterial classification, is cultivate 5-8 days under the environment of 38-40 DEG C in temperature, obtains mycelia stoste;
5) mycelia stoste is smashed 8-10 minute at the rotating speed of 5000-10000rpm with tissue mashing machine;
6) strawberry cleaned, after stalk, smash to pieces, put into mycelia stoste, add rock sugar simultaneously, simmer in water 5-10 minute, stirs once, then add gelatin and stir every one minute, continuation slow fire boils and can close fire in 2-3 minute, and dry in the air warm 10-15 minute, obtains strawberry jam;
7) jam quantitatively loaded in glass jar seal, sterilization.
Embodiment 2
Get strawberry 100 parts, hawthorn 10 parts, grape juice 60 parts, 4 parts, Chinese prickly ash, 12 parts, rock sugar, red date 8 parts, Fructus Tribuli 5 parts, Chinese yam 6 parts, sodium salt 4 parts, 1 part, gelatin,
It is made up of following steps:
1) haw pulp is cut into thin bulk, thin bulk is cut in Chinese yam peeling, hawthorn and the thin block of Chinese yam is put into after light salt brine soaks 5-8 hour and leaches, then put into grape juice, add sodium salt, stir, obtain mixing stoste;
2) red date is put into boiling water to boil with cold water cooling after 15-20 minute, then shine 210-15 days under being put into the sun, ethanolic solution Fructus Tribuli being put into 65% soaks 3-5 days, and taking-up is clayed into power;
3) by Chinese prickly ash airing after 4-5 days, stalk, is cut into segment, to put in pot quick-fried 5 minutes, red date, Fructus Tribuli powder is added in mixing stoste, stir, then carry out pasteurization to mixing stoste;
4) mixing stoste is heated to 34-36 DEG C, access aspergillus oryzae bacterial classification, is cultivate 5-8 days under the environment of 38-40 DEG C in temperature, obtains mycelia stoste;
5) mycelia stoste is smashed 8-10 minute at the rotating speed of 5000-10000rpm with tissue mashing machine;
6) strawberry cleaned, after stalk, smash to pieces, put into mycelia stoste, add rock sugar simultaneously, simmer in water 5-10 minute, stirs once, then add gelatin and stir every one minute, continuation slow fire boils and can close fire in 2-3 minute, and dry in the air warm 10-15 minute, obtains strawberry jam;
7) jam quantitatively loaded in glass jar seal, sterilization.
Claims (2)
1. prevent a strawberry jam for hepatitis, it is characterized in that: be composed of the following components by weight:
Strawberry 80-100 part, hawthorn 5-10 part, grape juice 40-60 part, Chinese prickly ash 2-4 part, rock sugar 10-12 part, red date 5-8 part, Fructus Tribuli 3-5 part, Chinese yam 4-6 part, sodium salt 2-4 part, gelatin 0.5-1 part.
2. prevent a preparation method for the strawberry jam of hepatitis, it is characterized in that, it is made up of following steps:
1) haw pulp is cut into thin bulk, thin bulk is cut in Chinese yam peeling, hawthorn and the thin block of Chinese yam is put into after light salt brine soaks 5-8 hour and leaches, then put into grape juice, add sodium salt, stir, obtain mixing stoste;
2) red date is put into boiling water to boil with cold water cooling after 15-20 minute, then shine 210-15 days under being put into the sun, ethanolic solution Fructus Tribuli being put into 65% soaks 3-5 days, and taking-up is clayed into power;
3) by Chinese prickly ash airing after 4-5 days, stalk, is cut into segment, to put in pot quick-fried 5 minutes, red date, Fructus Tribuli powder is added in mixing stoste, stir, then carry out pasteurization to mixing stoste;
4) mixing stoste is heated to 34-36 DEG C, access aspergillus oryzae bacterial classification, is cultivate 5-8 days under the environment of 38-40 DEG C in temperature, obtains mycelia stoste;
5) mycelia stoste is smashed 8-10 minute at the rotating speed of 5000-10000rpm with tissue mashing machine;
6) strawberry cleaned, after stalk, smash to pieces, put into mycelia stoste, add rock sugar simultaneously, simmer in water 5-10 minute, stirs once, then add gelatin and stir every one minute, continuation slow fire boils and can close fire in 2-3 minute, and dry in the air warm 10-15 minute, obtains strawberry jam;
7) jam quantitatively loaded in glass jar seal, sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510261536.3A CN104905100A (en) | 2015-05-21 | 2015-05-21 | A hepatitis preventing strawberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510261536.3A CN104905100A (en) | 2015-05-21 | 2015-05-21 | A hepatitis preventing strawberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905100A true CN104905100A (en) | 2015-09-16 |
Family
ID=54074887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510261536.3A Pending CN104905100A (en) | 2015-05-21 | 2015-05-21 | A hepatitis preventing strawberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104905100A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876709A (en) * | 2016-05-05 | 2016-08-24 | 安徽龙王山农业股份有限公司 | Nourishing strawberry jam and manufacturing method thereof |
| CN107048293A (en) * | 2017-05-08 | 2017-08-18 | 蚌埠市和平乳业有限责任公司 | A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756085A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Making method of strawberry jam |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
-
2015
- 2015-05-21 CN CN201510261536.3A patent/CN104905100A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756085A (en) * | 2008-11-18 | 2010-06-30 | 高光 | Making method of strawberry jam |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 99健康网: "预防肝病吃10种食物最有效", 《99健康网HTTPS://WWW.99.COM.CN/GANBING/GBBJ/488136.HTM》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876709A (en) * | 2016-05-05 | 2016-08-24 | 安徽龙王山农业股份有限公司 | Nourishing strawberry jam and manufacturing method thereof |
| CN107048293A (en) * | 2017-05-08 | 2017-08-18 | 蚌埠市和平乳业有限责任公司 | A kind of strawberry composition preprocess method of strawberry flavor normal-temperature yoghourt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |
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| RJ01 | Rejection of invention patent application after publication |