CN106343459A - Pomelo fruit jam and preparation method thereof - Google Patents
Pomelo fruit jam and preparation method thereof Download PDFInfo
- Publication number
- CN106343459A CN106343459A CN201610697323.XA CN201610697323A CN106343459A CN 106343459 A CN106343459 A CN 106343459A CN 201610697323 A CN201610697323 A CN 201610697323A CN 106343459 A CN106343459 A CN 106343459A
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- parts
- pomelo
- water
- gained
- fruit jam
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000276331 Citrus maxima Species 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 11
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 235000015110 jellies Nutrition 0.000 claims abstract description 10
- 239000008274 jelly Substances 0.000 claims abstract description 10
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 16
- 235000007215 black sesame Nutrition 0.000 claims description 9
- 244000309464 bull Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 235000021506 Ipomoea Nutrition 0.000 claims description 7
- 241000207783 Ipomoea Species 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000005202 decontamination Methods 0.000 claims description 4
- 230000003588 decontaminative effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 241000371652 Curvularia clavata Species 0.000 abstract 3
- 244000000231 Sesamum indicum Species 0.000 abstract 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 244000000626 Daucus carota Species 0.000 abstract 2
- 235000002767 Daucus carota Nutrition 0.000 abstract 2
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 235000012544 Viola sororia Nutrition 0.000 abstract 1
- 241001106476 Violaceae Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 abstract 1
- 229940035436 maltitol Drugs 0.000 abstract 1
- 235000010449 maltitol Nutrition 0.000 abstract 1
- 239000000845 maltitol Substances 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003412 degenerative effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses pomelo fruit jam, which is prepared from the following raw materials including pomelo, black rice, carrots, hericium erinaceus, flos farfarae, sweet potato leaves, violets, crystal sugar, maltitol, jelly powder, sesame powder and water. A preparation method of the pomelo fruit jam comprises the following steps of (1) preparing fruit pulp; (2) preparing black rice pulp; (3) preparing vegetable juice; (4) preparing nutrition liquid; (5) preparing a solution; (6) mixing all materials obtained in the steps; adding the jelly powder, the sesame powder and a proper amount of water; uniformly stirring the materials to obtain mixed liquid; (7) putting the mixed liquid into a pot; boiling the materials until the jam is thick; charging the jam into a bottle; performing sealing, freezing and storage. The pomelo fruit jam is prepared by matching the pomelo with raw materials of the black rice, the carrots, the hericium erinaceus, the flos farfarae and the sesame powder; the obtained fruit jam has fresh flavor and fine and soft mouthfeel; the effects of refreshing and moisturizing the throat, nourishing the skin, stimulating appetite and digestion and the like can be achieved; the pomelo fruit jam is very beneficial to human body health.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of pomelo's fruit jam and preparation method thereof.
Background technology
Fruit jam is after fruit, sugar and acidity regulator mixing, through boiling the gelatinous mass obtaining, is also jam.System
It is a kind of method preserving fruit for a long time as fruit jam.Fruit jam contains natural tartaric acid, can secrete facilitating digestion liquid, has enhancing food
The effect of be intended to, help digest.Modern is due to the change of life style, dietary habit, and the aggravation of environmental pollution, and human body goes out
Existing degenerative, can be improved by health food such as edible fruit jam, and the nutritional labeling of current fruit jam and taste
Relatively more single, pomelo can be combined with other food ingredients of planting, increase its nutritional labeling so as to mouthfeel is soft, fragrance
Pleasant and be beneficial to health.
Content of the invention
Present invention aim to solving above-mentioned deficiency, and provide a kind of pure and fresh tasty and refreshing, rich in nutrition content, beneficial
Pomelo's fruit jam of health and preparation method thereof.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of pomelo's fruit jam is it is characterised in that be made up of the raw material of following weight portion:
200～500 parts of pomelo, 30～50 parts of fructus zizaniae caduciflorae, 20～40 parts of Radix Dauci Sativae, 8～15 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 3～5 parts of Flos Farfarae,
2～4 parts of Folium Ipomoea, 2～5 parts of violet, 30～50 parts of crystal sugar, 7～13 parts of maltose alcohol, 10～25 parts of jelly powder, black sesame powder 5
～10 parts, appropriate amount of water；
The preparation method of described pomelo's fruit jam, comprises the following steps:
(1), pomelo is cleaned remove impurity, plus suitable quantity of water makes pulping, obtains pulp；
(2), by fructus zizaniae caduciflorae mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9 hours, subsequently into steaming
Steam-boiler, under 100～110 DEG C of steam, steaming and decocting 15～25 minutes, enter in beater afterwards, plus 5～8 times of water, pull an oar 15～20 points
Clock, the serosity filter cleaner after polishing obtains fructus zizaniae caduciflorae slurry；
(3), by Radix Dauci Sativae remove impurity, rinsed well with water, plus 3～5 times of water are pulled an oar, and then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Folium Ipomoea, violet cleaning, plus 5～8 times of water soak at room temperature 5～10 are little
When, then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and maltose alcohol are added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the fructus zizaniae caduciflorae slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, black sesame powder and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained is entered pot, small fire infusion to sauce is in thick under stirring, bottling
Sealing, puts in refrigerator after its cooling and preserves.
Compared with prior art, it is an advantage of the current invention that:
Pomelo's fruit jam of the present invention is with raw material preparations such as pomelo's collocation fructus zizaniae caduciflorae, Radix Dauci Sativae, Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, black sesame powders
Become, the fruit jam fragrance of gained is pure and fresh, mouthfeel is soft, and each raw material nutrition is farthest retained, and do not contain anyization
Learn additive, have pure and fresh wet one's whistle, Glycerin, appetite-stimulating indigestion-relieving the effects such as, be very useful to health.
Specific embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1:
A kind of pomelo's fruit jam, is made up of the raw material of following weight portion:
200 parts of pomelo, 30 parts of fructus zizaniae caduciflorae, 20 parts of Radix Dauci Sativae, 8 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 3 parts of Flos Farfarae, 2 parts of Folium Ipomoea, 2 parts of violet,
30 parts of crystal sugar, 7 parts of maltose alcohol, 10 parts of jelly powder, 5 parts of black sesame powder, appropriate amount of water；
The preparation method of described pomelo's fruit jam, comprises the following steps:
(1), pomelo is cleaned remove impurity, plus suitable quantity of water makes pulping, obtains pulp；
(2), by fructus zizaniae caduciflorae mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6 hours, subsequently into steam
Pot, under 100～110 DEG C of steam, steaming and decocting 25 minutes, enter in beater afterwards, plus 5 times of water, pull an oar 20 minutes, after polishing
Serosity filter cleaner, obtains fructus zizaniae caduciflorae slurry；
(3), by Radix Dauci Sativae remove impurity, rinsed well with water, plus 3 times of water are pulled an oar, and then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Folium Ipomoea, violet cleaning, plus 5 times of water soak at room temperature 10 hours, so
60～70 DEG C of heating of keeping temperature afterwards decoct 1 hour, filter, obtain nutritional solution；
(5) crystal sugar and maltose alcohol are added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the fructus zizaniae caduciflorae slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, black sesame powder and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained is entered pot, small fire infusion to sauce is in thick under stirring, bottling
Sealing, puts in refrigerator after its cooling and preserves.
Embodiment 2:
A kind of pomelo's fruit jam, is made up of the raw material of following weight portion:
500 parts of pomelo, 50 parts of fructus zizaniae caduciflorae, 40 parts of Radix Dauci Sativae, 15 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 5 parts of Flos Farfarae, 4 parts of Folium Ipomoea, violet 5
Part, 50 parts of crystal sugar, 13 parts of maltose alcohol, 25 parts of jelly powder, 10 parts of black sesame powder, appropriate amount of water；
The preparation method of described pomelo's fruit jam, comprises the following steps:
(1), pomelo is cleaned remove impurity, plus suitable quantity of water makes pulping, obtains pulp；
(2), by fructus zizaniae caduciflorae mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 9 hours, subsequently into steam
Pot, under 100～110 DEG C of steam, steaming and decocting 15 minutes, enter in beater afterwards, plus 8 times of water, pull an oar 15 minutes, after polishing
Serosity filter cleaner, obtains fructus zizaniae caduciflorae slurry；
(3), by Radix Dauci Sativae remove impurity, rinsed well with water, plus 5 times of water are pulled an oar, and then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Folium Ipomoea, violet cleaning, plus 8 times of water soak at room temperature 5 hours, then
60～70 DEG C of heating of keeping temperature decoct 2 hours, filter, obtain nutritional solution；
(5) crystal sugar and maltose alcohol are added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the fructus zizaniae caduciflorae slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step
(4) nutritional solution of gained, the solution of step (5) gained all mix, and add jelly powder, black sesame powder and suitable quantity of water, stir
Obtain mixed liquor；
(7) mixed liquor of step (6) gained is entered pot, small fire infusion to sauce is in thick under stirring, bottling
Sealing, puts in refrigerator after its cooling and preserves.
Claims (1)
1. a kind of pomelo's fruit jam is it is characterised in that be made up of the raw material of following weight portion:
200～500 parts of pomelo, 30～50 parts of fructus zizaniae caduciflorae, 20～40 parts of Radix Dauci Sativae, 8～15 parts of Hericium erinaceus (Bull. Ex Fr.) Pers., 3～5 parts of Flos Farfarae, Radix Ipomoeae
2～4 parts of leaf, 2～5 parts of violet, 30～50 parts of crystal sugar, 7～13 parts of maltose alcohol, 10～25 parts of jelly powder, black sesame powder 5～10
Part, appropriate amount of water；
The preparation method of described pomelo's fruit jam, comprises the following steps:
(1), pomelo is cleaned remove impurity, plus suitable quantity of water makes pulping, obtains pulp；
(2), by fructus zizaniae caduciflorae mass concentration be 0.1% sodium bicarbonate aqueous solution in soak 6～9 hours, subsequently into steam kettle,
Under 100～110 DEG C of steam, steaming and decocting 15～25 minutes, enter in beater afterwards, plus 5～8 times of water, pull an oar 15～20 minutes, will
Serosity filter cleaner after polishing, obtains fructus zizaniae caduciflorae slurry；
(3), by Radix Dauci Sativae remove impurity, rinsed well with water, plus 3～5 times of water are pulled an oar, and then filter, obtain vegetable juice；
(4), mix after Hericium erinaceus (Bull. Ex Fr.) Pers., Flos Farfarae, Folium Ipomoea, violet cleaning, plus 5～8 times of water soak at room temperature 5～10 hours,
Then 60～70 DEG C of heating decoctions of keeping temperature 1～2 hour, filter, obtain nutritional solution；
(5) crystal sugar and maltose alcohol are added suitable quantity of water to dissolve, filter, decontamination obtains solution for standby；
(6) by the fructus zizaniae caduciflorae slurry of the pulp of step (1) gained, step (2) gained, the vegetable juice of step (3) gained, step (4) institute
The nutritional solution obtaining, the solution of step (5) gained all mix, and add jelly powder, black sesame powder and suitable quantity of water, stir and must mix
Liquid；
(7) mixed liquor of step (6) gained is entered pot, small fire infusion to sauce is in thick under stirring, bottling sealing,
Put in refrigerator after its cooling and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697323.XA CN106343459A (en) | 2016-08-21 | 2016-08-21 | Pomelo fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610697323.XA CN106343459A (en) | 2016-08-21 | 2016-08-21 | Pomelo fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343459A true CN106343459A (en) | 2017-01-25 |
Family
ID=57844256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610697323.XA Withdrawn CN106343459A (en) | 2016-08-21 | 2016-08-21 | Pomelo fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343459A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2583732A (en) * | 2019-05-07 | 2020-11-11 | C Paste Ltd | Methods and products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
-
2016
- 2016-08-21 CN CN201610697323.XA patent/CN106343459A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495488A (en) * | 2015-12-15 | 2016-04-20 | 青岛金超越机械有限公司 | Chinese yam and huckleberry jam and preparation method thereof |
| CN105815717A (en) * | 2016-03-22 | 2016-08-03 | 安徽宝恒农业有限公司 | Vaccinium bracteatum thunb.fruit flavor red ginseng fruit jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2583732A (en) * | 2019-05-07 | 2020-11-11 | C Paste Ltd | Methods and products |
| GB2583732B (en) * | 2019-05-07 | 2023-09-13 | C Paste Ltd | Methods and products |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170125 |
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| WW01 | Invention patent application withdrawn after publication |