CN105901596A - Cherry jam and preparation method thereof - Google Patents
Cherry jam and preparation method thereof Download PDFInfo
- Publication number
- CN105901596A CN105901596A CN201610350695.5A CN201610350695A CN105901596A CN 105901596 A CN105901596 A CN 105901596A CN 201610350695 A CN201610350695 A CN 201610350695A CN 105901596 A CN105901596 A CN 105901596A
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- parts
- jam
- rose
- cherry
- lemon
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- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 21
- 235000019693 cherries Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000220317 Rosa Species 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 241000241413 Propolis Species 0.000 claims abstract description 12
- 229940069949 propolis Drugs 0.000 claims abstract description 12
- 241000132012 Atractylodes Species 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 239000003814 drug Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 25
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 9
- 240000006365 Vitis vinifera Species 0.000 claims description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000003390 Chinese drug Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 11
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 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 description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000219094 Vitaceae Species 0.000 abstract 2
- 235000021021 grapes Nutrition 0.000 abstract 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 1
- 240000006766 Cornus mas Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019647 acidic taste Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses cherry jam and a preparation method thereof. The cherry jam is characterized by consisting of the following raw materials in parts by weight: 120-130 parts of cherries, 40-50 parts of grapes, 20-30 parts of lemon, 10-20 parts of fig, 10-15 parts of Chinese yam, 5-10 parts of coix seed, 10-20 parts of red beans, 10-20 parts of bighead atractylodes rhizome, 10-15 parts of dogwood, 5-10 parts of sweet potato stems, 5-10 parts of rose, 10-20 parts of propolis, 10-20 parts of white granulated sugar and a proper amount of purified water. Fruit raw materials such as the cherries, grapes, lemon and the like are used, so that the flavor and the taste of the jam are enriched; under the condition that lots of cane sugar is not used, the viscosity of the jam is improved by utilizing the rose pulp and propolis; due to the addition of traditional Chinese medicine additives, the nutrition structure of the jam is balanced. The components have reasonable proportioning and exact effects, and the prepared jam is fresh and delicious in mouthfeel, has unique aroma, is high in nutritive value and wide in market prospects and has the effects of tonifying qi and strengthening the spleen and protecting the liver and strengthening the kidney.
Description
Technical field
The present invention relates to a kind of jam, particularly relate to a kind of cherry jam and preparation method thereof.
Background technology
Jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method preserving fruit for a long time.It is mainly used to be applied on bread or toast edible.Traditional jam is in order to obtain good gel form and longer shelf-life, and improves sugar content, causes mouthfeel the sweetest greasy, it is unfavorable for health, and due in raw material types of fruits and additive the most single so that the nutritive value of jam is relatively low, it is impossible to meet the health demand of modern.
Summary of the invention
Instant invention overcomes deficiency of the prior art, it is provided that a kind of cherry jam and preparation method thereof.
A kind of cherry jam and preparation method thereof, is made up of the raw material of following weight portion: cherry 120-130, grape 40-50, lemon 20-30, fig 10-20, Chinese yam 10-15, heart of a lotus seed benevolence 5-10, red bean 10-20, bighead atractylodes rhizome 10-20, Fructus Corni 10-15, sweet potato stems 5-10, rose 5-10, propolis 10-20, white granulated sugar 10-20, pure water are appropriate.
Described preparation method comprises the following steps:
(1) Chinese yam, heart of a lotus seed benevolence, red bean, the bighead atractylodes rhizome, Fructus Corni, sweet potato stems added in the clear water of 2-3 times boil 2-3 hour with little fire, after filtration, obtain extract, remaining Traditional Chinese drug mixture after drying with ultra-fine pulverizer disintegrating to 100-200 mesh, obtain traditional Chinese medicine powder；
(2) cherry, grape, lemon, fig mix after removing seed and smash, and add maceraring enzyme enzymolysis 15-20 hour, respectively obtain fruit juice and pulp mixture after centrifugation after obtaining；
(3) rose was as a child taken out with the pickled 3-4 of proper amount of sugar smashed to pieces, obtained rose slurry；
(4) putting in pot by pulp mixture, addition propolis, white granulated sugar slow fire slowly boil white granulated sugar and melt completely；
(5) add extract and traditional Chinese medicine powder, continuously stirred with wood spoon, dip is cooked into thick after stop heating, be subsequently adding fruit juice and starch with rose, after mix and blend, be cooled to room temperature；
(6) jam is sterilized after the most packed in the water-bath of 100 degrees Celsius.
Beneficial effect
The invention have the advantage that the Traditional Chinese drug mixture after using superfine technique Chinese yam, heart of a lotus seed benevolence, red bean, the bighead atractylodes rhizome, Fructus Corni, sweet potato stems to be boiled is smashed to 100-200 mesh, its bioavilability is high, human body can be improved to the absorptivity of active ingredient in Chinese medicine, and the original fragrance of raw material can be kept.
Chinese yam has promoting the circulation of qi and helps digestion, the effect in tonifying Qi benefit；Heart of a lotus seed benevolence has that invigorating the spleen is dried, relaxing muscles and tendons is except effect of numbness；Red bean has clearing heat and detoxicating, effect of invigorating spleen and reinforcing stomach；The bighead atractylodes rhizome has strengthening the spleen and replenishing qi, effect of eliminating dampness Li Shui；Fructus Corni have tonify the liver and kidney, regulating the qi flowing in the channels, effect of qi-restoratives；Sweet potato stems has effect of blood-pressure-reducing anticancer；Propolis has effect of blood fat-reducing blood pressure-decreasing.Present invention uses the fruit raw materials such as cherry, grape, lemon, enrich local flavor and the mouthfeel of jam；Rose slurry and propolis is utilized to improve jam viscosity in the case of not using a large amount of sucrose；Add Chinese medicine additive and equalize the trophic structure of jam.Rationally, effect is definite, the jam tasty mouthfeel made for the collocation of each component, has the fragrance of uniqueness, is of high nutritive value, and has air making-up and spleen enlivening, protects effect of the strong kidney of liver, wide market.
Detailed description of the invention
Embodiment 1
A kind of cherry jam and preparation method thereof, is made up of the raw material of following weight portion: cherry 125, grape 45, lemon 25, fig 15, Chinese yam 15, heart of a lotus seed benevolence 10, red bean 15, the bighead atractylodes rhizome 15, Fructus Corni 10, sweet potato stems 5, rose 10, propolis 15, white granulated sugar 15, pure water are appropriate.
Described preparation method comprises the following steps:
(1) Chinese yam, heart of a lotus seed benevolence, red bean, the bighead atractylodes rhizome, Fructus Corni, sweet potato stems added in the clear water of 2 times boil 3 hours with little fire, after filtration, obtain extract, remaining Traditional Chinese drug mixture after drying with ultra-fine pulverizer disintegrating to 160 mesh, obtain traditional Chinese medicine powder；
(2) cherry, grape, lemon, fig mix after removing seed and smash, and add maceraring enzyme enzymolysis 16 hours, respectively obtain fruit juice and pulp mixture after centrifugation after obtaining；
(3) rose was as a child taken out by proper amount of sugar pickled 3 smashed to pieces, obtained rose slurry；
(4) putting in pot by pulp mixture, addition propolis, white granulated sugar slow fire slowly boil white granulated sugar and melt completely；
(5) add extract and traditional Chinese medicine powder, continuously stirred with wood spoon, dip is cooked into thick after stop heating, be subsequently adding fruit juice and starch with rose, after mix and blend, be cooled to room temperature；
(6) jam is sterilized after the most packed in the water-bath of 100 degrees Celsius.
Embodiment 2
A kind of cherry jam and preparation method thereof, is made up of the raw material of following weight portion: cherry 125, grape 48, lemon 26, fig 18, Chinese yam 12, heart of a lotus seed benevolence 8, red bean 10, the bighead atractylodes rhizome 10, Fructus Corni 10, sweet potato stems 6, rose 8, propolis 12, white granulated sugar 18, pure water are appropriate.
Described preparation method comprises the following steps:
(1) Chinese yam, heart of a lotus seed benevolence, red bean, the bighead atractylodes rhizome, Fructus Corni, sweet potato stems added in the clear water of 3 times boil 2.5 hours with little fire, after filtration, obtain extract, remaining Traditional Chinese drug mixture after drying with ultra-fine pulverizer disintegrating to 150 mesh, obtain traditional Chinese medicine powder；
(2) cherry, grape, lemon, fig mix after removing seed and smash, and add maceraring enzyme enzymolysis 16 hours, respectively obtain fruit juice and pulp mixture after centrifugation after obtaining；
(3) rose was as a child taken out by proper amount of sugar pickled 3 smashed to pieces, obtained rose slurry；
(4) putting in pot by pulp mixture, addition propolis, white granulated sugar slow fire slowly boil white granulated sugar and melt completely；
(5) add extract and traditional Chinese medicine powder, continuously stirred with wood spoon, dip is cooked into thick after stop heating, be subsequently adding fruit juice and starch with rose, after mix and blend, be cooled to room temperature；
(6) jam is sterilized after the most packed in the water-bath of 100 degrees Celsius.
Claims (1)
1. cherry jam and preparation method thereof, it is characterised in that be made up of the raw material of following weight portion: cherry 120-130, grape 40-50, lemon 20-30, fig 10-20, Chinese yam 10-15, heart of a lotus seed benevolence 5-10, red bean 10-20, bighead atractylodes rhizome 10-20, Fructus Corni 10-15, sweet potato stems 5-10, rose 5-10, propolis 10-20, white granulated sugar 10-20, pure water are appropriate；
Described preparation method comprises the following steps:
(1) Chinese yam, heart of a lotus seed benevolence, red bean, the bighead atractylodes rhizome, Fructus Corni, sweet potato stems added in the clear water of 2-3 times boil 2-3 hour with little fire, after filtration, obtain extract, remaining Traditional Chinese drug mixture after drying with ultra-fine pulverizer disintegrating to 100-200 mesh, obtain traditional Chinese medicine powder；
(2) cherry, grape, lemon, fig mix after removing seed and smash, and respectively obtain fruit juice and pulp mixture after filtration；
(3) rose was as a child taken out with the pickled 3-4 of proper amount of sugar smashed to pieces, obtained rose slurry；
(4) putting in pot by pulp mixture, addition propolis, white granulated sugar slow fire slowly boil white granulated sugar and melt completely；
(5) add extract and traditional Chinese medicine powder, continuously stirred with wood spoon, dip is cooked into thick after stop heating, be subsequently adding fruit juice and starch with rose, after mix and blend, be cooled to room temperature；
(6) jam is sterilized after the most packed in the water-bath of 100 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350695.5A CN105901596A (en) | 2016-05-25 | 2016-05-25 | Cherry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610350695.5A CN105901596A (en) | 2016-05-25 | 2016-05-25 | Cherry jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901596A true CN105901596A (en) | 2016-08-31 |
Family
ID=56742239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610350695.5A Pending CN105901596A (en) | 2016-05-25 | 2016-05-25 | Cherry jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901596A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983112A (en) * | 2017-03-31 | 2017-07-28 | 镇远县李氏食品有限责任公司 | A kind of jam with health role and preparation method thereof |
| CN107048289A (en) * | 2017-05-02 | 2017-08-18 | 蚌埠市金旺食品有限公司 | A kind of fruity sauce of resistance to baking |
| CN107212340A (en) * | 2017-05-31 | 2017-09-29 | 山东亿顿食品有限公司 | Cherry jam and preparation method thereof |
| CN107712772A (en) * | 2017-11-29 | 2018-02-23 | 黄桂月 | One seed pod plum jam and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113641A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Preparation technology of cherry jam |
| CN102406108A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Cherry jam and preparation method thereof |
| CN102793091A (en) * | 2011-05-26 | 2012-11-28 | 黄小菊 | Cherry jam and preparation method thereof |
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
-
2016
- 2016-05-25 CN CN201610350695.5A patent/CN105901596A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113641A (en) * | 2009-12-30 | 2011-07-06 | 周传银 | Preparation technology of cherry jam |
| CN102793091A (en) * | 2011-05-26 | 2012-11-28 | 黄小菊 | Cherry jam and preparation method thereof |
| CN102406108A (en) * | 2011-11-18 | 2012-04-11 | 大连兆阳软件科技有限公司 | Cherry jam and preparation method thereof |
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106983112A (en) * | 2017-03-31 | 2017-07-28 | 镇远县李氏食品有限责任公司 | A kind of jam with health role and preparation method thereof |
| CN107048289A (en) * | 2017-05-02 | 2017-08-18 | 蚌埠市金旺食品有限公司 | A kind of fruity sauce of resistance to baking |
| CN107212340A (en) * | 2017-05-31 | 2017-09-29 | 山东亿顿食品有限公司 | Cherry jam and preparation method thereof |
| CN107712772A (en) * | 2017-11-29 | 2018-02-23 | 黄桂月 | One seed pod plum jam and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160831 |
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