CN105309853A

CN105309853A - Bulbus allii macrostemonis jam and preparation method thereof

Info

Publication number: CN105309853A
Application number: CN201410377202.8A
Authority: CN
Inventors: 张开莲; 阳艾玲
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-08-04
Filing date: 2014-08-04
Publication date: 2016-02-10

Abstract

The invention discloses bulbus allii macrostemonis jam and a preparation method thereof. The formula of the bulbus allii macrostemonis jam mainly comprises: 30-60% of bulbus allii macrostemonis (which is calculated based on fresh bulbus allii macrostemonis containing 40% of water), 30-65% of sugar, 0-15% of fruits and vegetables, 3-15% of a thickening agent, 0.1-0.3% of citric acid, and 0.1% of a flavoring composition, with the balance being water. The bulbus allii macrostemonis jam is prepared mainly through technical processes of material selection, cleaning, blanching, thorough boiling, pulping, decocting, grinding, loading, and sterilization. Bulbus allii macrostemonis is prepared into jam, so that pungent hot odor of bulbus allii macrostemonis is effectively removed, and bitter and astringent taste of bulbus allii macrostemonis is improved. Bulbus allii macrostemonis forms a health-care food which is excellent in taste and has efficacy of freeing yang and dispersing nodules, and moving qi and removing food stagnation, and the food is widely applied to different groups.

Description

A kind of bitter Onion jam and preparation method thereof

Technical field

The present invention relates to a kind of bitter Onion jam and bitter Onion is prepared into the method for jam.

Background technology

First record of " Chinese Pharmacopoeia " version in 2010, Longstamen Onion Bulb is the dry bulb of liliaceous plant Allium macrostemon AlliummacrosteomBge. or Chinese onion AlliumchinenseG.Don.Function is for activating yang and removing abstruction, and promoting the circulation of qi is led stagnant.Cure mainly chest impediment and cardialgia, the full distending pain of gastral cavity abdomen ruffian, heavy after rushing down dysentery.

Allium macrostemon is commonly called as bitter Onion at southern Sichuan, is the herbaceos perennial of integration of drinking and medicinal herbs.Bulb is subsphaeroidal, diameter 0.8-2cm, and side often has 2-3 clove attachment, and bulb outsourcing is with white film quality squamation.Nature and flavor are pungent rushes nose, the micro-hardship of taste.

Jam a kind of fruits and vegetables and sugar is boiled the gel-type food made jointly, and be beneficial to the long-term preservation of fruits and vegetables, its fragrant and sweet pleasant local flavor also meets popular taste and states and ask.

Bitter Onion is made jam, effectively can remove the pungent of bitter Onion and rush nose smell, improve its pained mouthfeel, form a kind of new not only good mouthfeel and have and activate yang and remove abstruction, the health food of stagnant effect is led in promoting the circulation of qi, is widely used in all kinds of crowd.

Have no at present about bitter Onion jam and the report bitter Onion being made jam.

Summary of the invention

Main purpose of the present invention is a kind of method providing bitter Onion jam and bitter Onion is made jam.

The present invention's bitter Onion jam main formula: bitter Onion 30-60% (the fresh bitter Onion in moisture 40%), sugared 30-65%, fruits and vegetables 0-15%, thickener 3-15%, citric acid 0.1-0.3%, flavoring essence 0.1%, surplus is water.

Technical process prepared by the bitter Onion jam of the present invention is: select materials → clean → blanching → boil → pull an oar → boil → grind → filling → sterilization.

Bitter Onion jam preparation technology concrete steps of the present invention are as follows:

1) select materials: select the fresh bitter Onion of diameter 0.8cm-2cm, remove the surface squamation that variable color is withered;

2) clean: be washed to and adhere to without silt;

3) blanching: add 0.01%-0.3% citric acid and boil 2-7 minute in 100 DEG C of boiling water;

4) boil: by ripe for the poach that the bitter Onion after blanching adds 5 times amount, about 40-60 minute;

5) pull an oar: well-done bitter Onion is pulled out, mixes with fruits and vegetables 0-15%, pull an oar to the particle of 0.5-10mm;

6) boil: bitter Onion slurry adds the sucrose water (volume is about the 1.5-2 of bitter Onion slurry doubly) accounting for total content sugar 30-65%, stirs infusion 20-40 minute under 90-100 DEG C of condition;

7) grind: the bitter Onion slurry boiled adds thickener 3-15%, citric acid 0.1-0.3%, flavoring essence 0.1%, mixing, adopts colloid mill to be ground to homogeneous;

8) filling: to take hot canning mode, canned temperature must not lower than 86 DEG C, canned rear timely sealing;

9) sterilizing: by the jam after canned in 95-100 DEG C of sterilization 20-30 clock, cooling, obtains bitter Onion jam.

Detailed description of the invention

Describe technology of the present invention and feature in detail below by way of specific embodiment, but these embodiments and be not used to limit protection scope of the present invention.

Embodiment 1, bitter Onion jam

Composition of raw materials (in 100g):

Select the fresh bitter Onion of diameter 0.8cm-2cm, remove the surface squamation that variable color is withered.Be washed to and adhere to without silt; Add 0.2% citric acid and boil 4 minutes in 100 DEG C of boiling water.By ripe for the poach that the bitter Onion after blanching adds 5 times amount, about 40-60 minute.Well-done bitter Onion is pulled out, pulls an oar to the particle of 0.5-1mm.Bitter Onion slurry adds the sucrose water (volume is about the 1.5-2 of bitter Onion slurry doubly) accounting for total content sugar 35%, stirs infusion 30 minutes under 95 DEG C of conditions.The bitter Onion slurry boiled adds xanthans 1.5g, guar gum, 0.2g, citric acid 0.2g, lemon extract 0.1g, mixing, adopts colloid mill to be ground to homogeneous.Take hot canning mode, canned temperature must not lower than 86 DEG C, canned rear timely sealing.By the jam after canned in 100 DEG C of sterilization 20 clocks, cooling, obtains bitter Onion jam.

Embodiment 2, bitter Onion fruit grain jam

Composition of raw materials (in 100g):

Select the fresh bitter Onion of diameter 0.8cm-2cm, remove the surface squamation that variable color is withered.Be washed to and adhere to without silt; Add 0.2% citric acid and boil 4 minutes in 100 DEG C of boiling water.By ripe for the poach that the bitter Onion after blanching adds 5 times amount, about 40-60 minute.Well-done bitter Onion is pulled out, adds clean strawberry 20g, smash the particle to 1-10mm.Add the sucrose water (volume is about the 1.5-2 of bitter Onion slurry doubly) accounting for total content 35% sucrose, under 95 DEG C of conditions, stir infusion 30 minutes.The bitter Onion slurry boiled adds xanthans 1.5g, guar gum, 0.2g, citric acid 0.2g, strawberry essence 0.1g, mixing, adopts colloid mill to be ground to homogeneous.Take hot canning mode, canned temperature must not lower than 86 DEG C, canned rear timely sealing.By the jam after canned in 95 DEG C of sterilization 30 clocks, cooling, obtains bitter Onion jam.

Claims

1. a bitter Onion jam and bitter Onion is made the method for jam.

2. bitter Onion jam main formula according to right 1: bitter Onion 30-60% (the fresh bitter Onion in moisture 40%), sugared 30-65%, fruits and vegetables 0-15%, thickener 3-15%, citric acid 0.1-0.3%, flavoring essence 0.1%, surplus is water.

3. bitter Onion jam according to right 1, is characterized in that: technical process prepared by the bitter Onion jam of the present invention is: select materials → clean → blanching → boil → pull an oar → boil → grind → filling → sterilization.

4. bitter Onion jam according to right 1, is characterized in that: the present invention's bitter Onion jam preparation technology concrete steps are as follows:

2) clean: be washed to and adhere to without silt;