CN105747165A - Skin-moistening face-beautifying tomato jam - Google Patents
Skin-moistening face-beautifying tomato jam Download PDFInfo
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- CN105747165A CN105747165A CN201610259040.7A CN201610259040A CN105747165A CN 105747165 A CN105747165 A CN 105747165A CN 201610259040 A CN201610259040 A CN 201610259040A CN 105747165 A CN105747165 A CN 105747165A
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- tomato
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- orange peel
- granulated sugar
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 27
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 27
- 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 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 244000000626 Daucus carota Species 0.000 claims abstract description 10
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 229960004106 citric acid Drugs 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 229940032147 starch Drugs 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 230000003796 beauty Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 230000003020 moisturizing effect Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 6
- 241001441728 Molidae Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000013379 molasses Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000013777 protein digestion Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000283216 Phocidae Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses skin-moistening face-beautifying tomato jam.The jam is prepared from, by weight, 100-110 parts of tomatoes, 30-40 parts of black beans, 6-7 parts of brown sugar, 20-23 parts of white radishes, 11-13 parts of white sesame, 40-50 parts of carrots, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water.The jam is rich in nutrition, improves nutrition value of the tomatoes, is sour, sweet, palatable and proper in thickness, and has the effects of eliminating fatigue, promoting appetite, improving protein digestion, reducing gastrectasia and dyspepsia and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of moisturizing beauty treatment tomato jam.
Background technology
Currently, the application area of China constantly expands, and fruits output rises the most year after year, but the price of fruit but drops many times, and even its price of the characteristic fruit with the Delta of the Pearl River as representative also falls below historical low level.In every fruit busy season, substantial amounts of fruit also rots because having little time processing, brings huge economic loss to the producer.As can be seen here, development fruit deep processing is the most imperative, and the development of jam is one of its only way.Jam is with fresh fruit as major ingredient, through peeling, except core, protect the high-tech technical recipe deep processings such as look, sterilizing, guarantor's taste and form, jam is made to keep fresh fruit distinctive natural flavour mountaineous, and through various collocation, adjustment so that it is to have fragrant and sweet pleasant, sweet and sour palatability, nutritious.Fruit can not only extend the shelf life after jam is made in deep processing, increases industry added value, moreover it is possible to improves the appetite of people, improves the digestive function of people.And at present jam variety protection the most on the market is single, substantially based on apple, tomato, jam due to long-term this single taste of diet, being difficult to improve the interest in diet of people, the numerous people masses eagerly look forward to that the jam having more taste and more multi items lists to meet dietary requirements.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of moisturizing beauty treatment tomato jam.
The present invention is achieved by the following technical solutions:
A kind of moisturizing beauty treatment tomato jam, is prepared by the raw materials in: tomato 100-110, black soya bean 30-40, brown sugar 6-7, ternip 20-23, white sesameseed 11-13, carrot 40-50, orange peel 13-17, roseleaf 11-14, Gorgon fruit 10-12, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to moisturizing beauty treatment tomato jam, specifically comprising the following steps that of preparation method described in claims 1
(1) tangerine pith is removed after being cleaned by orange peel, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2-3 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4-5 days, separation of material and slurries；
(3) after separating tomato juice and tomato pomace, then the slurries mixing separated with Gorgon fruit, step 2 by tomato pomace after tomato breaks into magma, slow fire boils dry, and places in baking box and bakes, and low temperature drying is made powder, obtained mixed powder；
(4) surface moisture is dried after being cooked by black soya bean, add after brown sugar is so uniformly mixed and carry out fermentation 7-8 days, put in baking box powder process after roasting perfume (or spice), then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) ternip being ground to form juice, add the tomato juice of step 3, white granulated sugar and mix after filtering sediment, heating is boiled and is brewed into liquid glucose, then is rapidly added in the above-mentioned liquid glucose just boiled after white sesameseed is fried perfume (or spice) and grinds to form liquid syrup, standby；
(6) the hot molass liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that orange peel removable orange peel bitter taste alleviate essential oil taste own after lactic fermentation, and there is light natural orange peel fragrance, improve the local flavor of orange peel.With citric acid, jam pH value is adjusted to less than 3, in the hydrogen ion environment of this high concentration, microorganism surface protein and nucleic acid hydrolysis can be caused and destroy its enzyme, and then reach the purpose of Antibacterial activity, even bacterium robe is under this low pH value environment, also it is the most thermo-labile process, thus can improve the ability of pasteurization.Citric acid can make jam the best to eat with flavor adjustment.It is the fishy smell in order to avoid sodium alginate that sodium alginate adds people's starch, it is also possible to reduces cost, improve yield rate.Sodium alginate adds when close to striking point, to prevent thickener excessive heat in acid condition from decomposing.Jam take the dish out of the pot after should tinning rapidly, after making tinning, sauce body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of jam.Jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce peculiar smell, cause the loss of vitamin.The nutritious nutritive value also improving tomato of the present invention, jam sour and sweet palatability, thickness appropriateness, dispelling fatigue, improve a poor appetite, improve the digestion to protein, reduce the effect such as gasteremphraxis dyspepsia.
Detailed description of the invention
A kind of moisturizing beauty treatment tomato jam, is prepared by the raw materials in: tomato 100, black soya bean 30, brown sugar 6, ternip 20, white sesameseed 11, carrot 40, orange peel 13, roseleaf 11, Gorgon fruit 10, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to moisturizing beauty treatment tomato jam, specifically comprising the following steps that of preparation method described in claims 1
(1) remove tangerine pith after being cleaned by orange peel, be cut into filament, put in 90 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10 hours under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4 days, separation of material and slurries；
(3) after separating tomato juice and tomato pomace, then the slurries mixing separated with Gorgon fruit, step 2 by tomato pomace after tomato breaks into magma, slow fire boils dry, and places in baking box and bakes, and low temperature drying is made powder, obtained mixed powder；
(4) surface moisture is dried after being cooked by black soya bean, add after brown sugar is so uniformly mixed and carry out fermenting 7 days, put in baking box powder process after roasting perfume (or spice), then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) ternip being ground to form juice, add the tomato juice of step 3, white granulated sugar and mix after filtering sediment, heating is boiled and is brewed into liquid glucose, then is rapidly added in the above-mentioned liquid glucose just boiled after white sesameseed is fried perfume (or spice) and grinds to form liquid syrup, standby；
(6) the hot molass liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. a moisturizing beauty treatment tomato jam, it is characterized in that, be prepared by the raw materials in: tomato 100-110, black soya bean 30-40, brown sugar 6-7, ternip 20-23, white sesameseed 11-13, carrot 40-50, orange peel 13-17, roseleaf 11-14, Gorgon fruit 10-12, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
2. according to moisturizing beauty treatment tomato jam described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) tangerine pith is removed after being cleaned by orange peel, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white granulated sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix with above-mentioned syrup, lactic acid bacteria after again tangerine silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation orange peel；
(2) seal 2-3 days after mixing with appropriate salt after carrot being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white granulated sugar mixes, encapsulation process 4-5 days, separation of material and slurries；
(3) after separating tomato juice and tomato pomace, then the slurries mixing separated with Gorgon fruit, step 2 by tomato pomace after tomato breaks into magma, slow fire boils dry, and places in baking box and bakes, and low temperature drying is made powder, obtained mixed powder；
(4) surface moisture is dried after being cooked by black soya bean, add after brown sugar is so uniformly mixed and carry out fermentation 7-8 days, put in baking box powder process after roasting perfume (or spice), then mix with the fermentation orange peel of step 1, the material of step 2, the mixed powder of step 3, it is brewed into sauce, standby；
(5) ternip being ground to form juice, add the tomato juice of step 3, white granulated sugar and mix after filtering sediment, heating is boiled and is brewed into liquid glucose, then is rapidly added in the above-mentioned liquid glucose just boiled after white sesameseed is fried perfume (or spice) and grinds to form liquid syrup, standby；
(6) the hot molass liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned jam with other residual components and mix, continue heating and be condensed into jam, rapid tinning after taking the dish out of the pot,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259040.7A CN105747165A (en) | 2016-04-25 | 2016-04-25 | Skin-moistening face-beautifying tomato jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259040.7A CN105747165A (en) | 2016-04-25 | 2016-04-25 | Skin-moistening face-beautifying tomato jam |
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| Publication Number | Publication Date |
|---|---|
| CN105747165A true CN105747165A (en) | 2016-07-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259040.7A Withdrawn CN105747165A (en) | 2016-04-25 | 2016-04-25 | Skin-moistening face-beautifying tomato jam |
Country Status (1)
| Country | Link |
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| CN (1) | CN105747165A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235296A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Lycopersici esculenti fruit jam and preparation method thereof |
| CN110279091A (en) * | 2019-07-31 | 2019-09-27 | 四川漫味龙厨生物科技有限公司 | A kind of rose tomato complex flavor feed composition and preparation method |
-
2016
- 2016-04-25 CN CN201610259040.7A patent/CN105747165A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235296A (en) * | 2016-08-19 | 2016-12-21 | 李松林 | A kind of Fructus Lycopersici esculenti fruit jam and preparation method thereof |
| CN110279091A (en) * | 2019-07-31 | 2019-09-27 | 四川漫味龙厨生物科技有限公司 | A kind of rose tomato complex flavor feed composition and preparation method |
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Application publication date: 20160713 |
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