CN105851997A - Beauty maintaining and young keeping apple jam - Google Patents
Beauty maintaining and young keeping apple jam Download PDFInfo
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- CN105851997A CN105851997A CN201610259059.1A CN201610259059A CN105851997A CN 105851997 A CN105851997 A CN 105851997A CN 201610259059 A CN201610259059 A CN 201610259059A CN 105851997 A CN105851997 A CN 105851997A
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- citri tangerinae
- mixing
- jam
- homogeneously
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- 230000003796 beauty Effects 0.000 title abstract 2
- 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
- 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
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000020197 coconut milk 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
- 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
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 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
- 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
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 229960004106 citric acid Drugs 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229940032147 starch Drugs 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 26
- 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 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 238000012545 processing Methods 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000013049 sediment Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000220317 Rosa Species 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 5
- 241000283216 Phocidae Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 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
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite 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
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002002 slurry Substances 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
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses beauty maintaining and young keeping apple jam, which is prepared from the following raw materials in parts by weight: 80 to 90 parts of apple, 20 to 30 parts of aloe pulp, 1 to 2 parts of mangnolia officinalis, 2 to 3 parts of monthly rose, 3 to 4 parts of black tea, 20 to 24 parts of coconut milk, 40 to 50 parts of carrot, 13 to 17 parts of orange peel, 11 to 14 parts of roseleaves, 10 to 12 parts of gordon euryale seeds and a proper amount of white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and water. The apple jam has the advantages that the proportioning is scientific; the mouthfeel is good; the flavor is pure; the health care effect is better; the nutrition effect is good; the market prospects are very wide.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of looks improving and the skin nourishing apple 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 Producer.As can be seen here, development fruit deep processing is the most imperative, and the development of fruit jam is one of its only way.Fruit jam is with fresh fruit as major ingredient, through peeling, form except high-tech technical recipe deep processings such as core, color fixative, sterilizing, guarantor's tastes, fruit 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 fruit 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 fruit jam variety protection the most on the market is single, substantially based on Fructus Mali pumilae, Fructus Lycopersici esculenti, fruit 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 fruit 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 looks improving and the skin nourishing apple jam.
The present invention is achieved by the following technical solutions:
A kind of looks improving and the skin nourishing apple jam, is prepared by the raw materials in: Fructus Mali pumilae 80-90, aloe pulp 20-30, Cortex Magnoliae Officinalis 1-2, Flos Rosae Chinensis 2-3, black tea 3-4, Coconut milk 20-24, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to looks improving and the skin nourishing apple jam described in claims 1, specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) by Flos Rosae Chinensis, Coconut milk mixed processing 20-24 hour, heated and boiled, after filtering sediment, then the serosity mixing separated by Semen Euryales with step 2, slow fire boils dry, and places in baking box and bakes, make powder, mixs homogeneously with above-mentioned scented tea Coconut milk, obtain mixed material；
(4) after Fructus Mali pumilae being cleaned peeling, it is cut into thread, separate with black tea and successively place, temperature is controlled 40-50 DEG C of mixed processing 3-4 hour after sealing, put in baking oven and be dried, make powdery, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed material of step 3, standby；
(5) by slow fire boiling after the Pericarpium Mali pumilae of step 4, Cortex Magnoliae Officinalis, Flos Rosae Chinensis mixing 1-2 hour, filtering sediment, then aloe pulp is ground to form juice, mix homogeneously with above-mentioned decoction liquor, white sugar after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that Pericarpium Citri tangerinae removable Pericarpium Citri tangerinae bitter taste alleviate quintessence oil taste own after lactate fermentation, and there is light natural Pericarpium Citri tangerinae fragrance, improve the local flavor of Pericarpium Citri tangerinae.With citric acid, fruit jam pH value is adjusted to less than 3, in the hydrion 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 antibacterial 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 fruit 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 thickening agent excessive heat in acid condition from decomposing.Fruit jam take the dish out of the pot after should tinning rapidly, after making tinning, beans body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of fruit jam.Fruit jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce abnormal flavour, cause the loss of vitamin.This fruit jam proportioning science, in good taste, pure flavor, more preferably, more nutrition, market prospect is the most wide for health-care effect.
Detailed description of the invention
A kind of looks improving and the skin nourishing apple jam, is prepared by the raw materials in: Fructus Mali pumilae 80, aloe pulp 20, Cortex Magnoliae Officinalis 1, Flos Rosae Chinensis 2, black tea 3, Coconut milk 20, Radix Dauci Sativae 40, Pericarpium Citri tangerinae 13, roseleaf 11, Semen Euryales 10, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to looks improving and the skin nourishing apple jam described in claims 1, specifically comprising the following steps that of preparation method
(1) remove Vascular aurantii after being cleaned by Pericarpium Citri tangerinae, be cut into filament, put in 90 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10 hours under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4 days, separation of material and serosity；
(3) by Flos Rosae Chinensis, Coconut milk mixed processing 20 hours, heated and boiled, after filtering sediment, then the serosity mixing separated by Semen Euryales with step 2, slow fire boils dry, and places in baking box and bakes, make powder, mixs homogeneously with above-mentioned scented tea Coconut milk, obtain mixed material；
(4) after Fructus Mali pumilae being cleaned peeling, it is cut into thread, separate with black tea and successively place, temperature is controlled 40 DEG C of mixed processing 3 hours after sealing, put in baking oven and be dried, make powdery, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed material of step 3, standby；
(5) by slow fire boiling after the Pericarpium Mali pumilae of step 4, Cortex Magnoliae Officinalis, Flos Rosae Chinensis mixing 1 hour, filtering sediment, then aloe pulp is ground to form juice, mix homogeneously with above-mentioned decoction liquor, white sugar after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. a looks improving and the skin nourishing apple jam, it is characterized in that, be prepared by the raw materials in: Fructus Mali pumilae 80-90, aloe pulp 20-30, Cortex Magnoliae Officinalis 1-2, Flos Rosae Chinensis 2-3, black tea 10-12, Coconut milk 20-24, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
2. according to looks improving and the skin nourishing apple jam described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) by Flos Rosae Chinensis, Coconut milk mixed processing 20-24 hour, heated and boiled, after filtering sediment, then the serosity mixing separated by Semen Euryales with step 2, slow fire boils dry, and places in baking box and bakes, make powder, mixs homogeneously with above-mentioned scented tea Coconut milk, obtain mixed material；
(4) after Fructus Mali pumilae being cleaned peeling, it is cut into thread, separate with black tea and successively place, temperature is controlled 40-50 DEG C of mixed processing 3-4 hour after sealing, put in baking oven and be dried, make powdery, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed material of step 3, standby；
(5) by slow fire boiling after the Pericarpium Mali pumilae of step 4, Cortex Magnoliae Officinalis, Flos Rosae Chinensis mixing 1-2 hour, filtering sediment, then aloe pulp is ground to form juice, mix homogeneously with above-mentioned decoction liquor, white sugar after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar 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 fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259059.1A CN105851997A (en) | 2016-04-25 | 2016-04-25 | Beauty maintaining and young keeping apple jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259059.1A CN105851997A (en) | 2016-04-25 | 2016-04-25 | Beauty maintaining and young keeping apple jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851997A true CN105851997A (en) | 2016-08-17 |
Family
ID=56632672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259059.1A Withdrawn CN105851997A (en) | 2016-04-25 | 2016-04-25 | Beauty maintaining and young keeping apple jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851997A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343455A (en) * | 2016-08-25 | 2017-01-25 | 安徽省样样红农业发展有限公司 | Cherry jam capable of maintaining beauty and keeping young |
-
2016
- 2016-04-25 CN CN201610259059.1A patent/CN105851997A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343455A (en) * | 2016-08-25 | 2017-01-25 | 安徽省样样红农业发展有限公司 | Cherry jam capable of maintaining beauty and keeping young |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160817 |
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