CN105935134A - Grapefruit jam - Google Patents
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- CN105935134A CN105935134A CN201610092629.2A CN201610092629A CN105935134A CN 105935134 A CN105935134 A CN 105935134A CN 201610092629 A CN201610092629 A CN 201610092629A CN 105935134 A CN105935134 A CN 105935134A
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- grapefruit
- citri tangerinae
- fruit jam
- pericarpium citri
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- 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
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
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- 229960004106 citric acid Drugs 0.000 claims abstract description 4
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- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 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
- 210000000582 semen Anatomy 0.000 claims description 15
- 244000268590 Euryale ferox Species 0.000 claims description 12
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- 239000008280 blood Substances 0.000 abstract description 2
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- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241001070941 Castanea Species 0.000 abstract 1
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- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
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- 239000003921 oil Substances 0.000 description 5
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- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
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- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 229940045997 vitamin a 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 a grapefruit jam prepared from the following raw materials in parts by weight: 110-120 parts of grapefruit, 12-16 parts of chestnut, 7-11 parts of Chinese date honey, 12-15 parts of purple perilla oil meal, 3-4 parts of fish gum, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of smen eryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, and a proper amount of water. The quality and taste of the grapefruit jam are improved, and the grapefruit jam is palatable in sweet and sour, proper in viscosity, and excellent in flavor, and has the efficacies of clearing heat and cooling blood, regenerating body fluid and relieving a cough, moistening intestines and expelling toxin, tendering skin and benefitting features, moistening lung for removing phlegm and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of grapefruit fruit jam.
Background technology
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 jam has the features such as long shelf-life, easy preservation, is all-ages food.
Radix Dauci Sativae is crisp delicious, the nutritious homely vegetable of a kind of matter.The traditional Chinese medical science thinks that it can be with invigorating middle warmer gas, invigorating the stomach and promoting digestion, settling five organs, and treating dyspepsia, chronic dysentery, cough, nyctalopia etc. has good therapeutic effect, therefore is described as " east Radix Codonopsis Cardiophyllae ".Radix Dauci Sativae is rich in the nutritional labeling of the needed by human body such as saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, ferrum.
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 grapefruit fruit jam.
The present invention is achieved by the following technical solutions:
A kind of grapefruit fruit jam, is prepared by the raw materials in: grapefruit 110-120, Semen Castaneae 12-16, Mel Jujubae 7-11, Folium Perillae oil meal 12-15, fish glue 3-4, 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 grapefruit fruit 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) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder;
(4) Semen Castaneae is ground pulping, then take and after grapefruit sarcocarp is mixed homogeneously with Semen Castaneae serosity, Mel, put into oven for baking 4-5 minute, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, standby;
(5) Folium Perillae oil meal, fish glue being ground to form juice, filter sediment after being centrifuged, add white sugar mix homogeneously, 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.The present invention improves quality and the mouthfeel of grapefruit fruit jam, and sour and sweet palatability, thickness appropriateness, local flavor are splendid, have the effects such as clearing away heat and cooling blood, cough-relieving of promoting the production of body fluid, laxation toxin expelling, skin care benefit face, moistening the lung and resolving phlegm.
Detailed description of the invention
A kind of grapefruit fruit jam, is prepared by the raw materials in: grapefruit 110, Semen Castaneae 12, Mel Jujubae 7, Folium Perillae oil meal 12, fish glue 3, 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 grapefruit fruit 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) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder;
(4) Semen Castaneae is ground pulping, then take after grapefruit sarcocarp is mixed homogeneously with Semen Castaneae serosity, Mel and put into oven for baking 4 minutes, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, standby;
(5) Folium Perillae oil meal, fish glue being ground to form juice, filter sediment after being centrifuged, add white sugar mix homogeneously, 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 grapefruit fruit jam, it is characterized in that, be prepared by the raw materials in: grapefruit 110-120, Semen Castaneae 12-16, Mel Jujubae 7-11, Folium Perillae oil meal 12-15, fish glue 3-4, 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.
Grapefruit fruit jam the most according to claim 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) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder;
(4) Semen Castaneae is ground pulping, then take and after grapefruit sarcocarp is mixed homogeneously with Semen Castaneae serosity, Mel, put into oven for baking 4-5 minute, then be brewed into sauce after mixing homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the gorgon euryale seed powder of step 3, standby;
(5) Folium Perillae oil meal, fish glue being ground to form juice, filter sediment after being centrifuged, add white sugar mix homogeneously, 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 |
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CN201610092629.2A CN105935134A (en) | 2016-02-19 | 2016-02-19 | Grapefruit jam |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201610092629.2A CN105935134A (en) | 2016-02-19 | 2016-02-19 | Grapefruit jam |
Publications (1)
Publication Number | Publication Date |
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CN105935134A true CN105935134A (en) | 2016-09-14 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201610092629.2A Withdrawn CN105935134A (en) | 2016-02-19 | 2016-02-19 | Grapefruit jam |
Country Status (1)
Country | Link |
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CN (1) | CN105935134A (en) |
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2016
- 2016-02-19 CN CN201610092629.2A patent/CN105935134A/en not_active Withdrawn
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