CN106605877A - Rosa roxburghii tratt fruit jam and preparation method thereof - Google Patents
Rosa roxburghii tratt fruit jam and preparation method thereof Download PDFInfo
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- CN106605877A CN106605877A CN201510670140.4A CN201510670140A CN106605877A CN 106605877 A CN106605877 A CN 106605877A CN 201510670140 A CN201510670140 A CN 201510670140A CN 106605877 A CN106605877 A CN 106605877A
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- rosa roxburghii
- jam
- pulp
- thickener
- sweetener
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Abstract
The invention discloses a rosa roxburghii tratt fruit jam, wherein 1000 g of the rosa roxburghii tratt fruit jam comprises 1-2% of a thickener, 1.8-2.5% of citric acid, 1-3% of a sweetener, and the balance of rosa roxburghii tratt. The process comprises: rosa roxburghii tratt raw material pretreatment, pre-cooking, homogenization, blending, homogenization, concentration, filling, sterilization, cooling, and finished product obtaining. According to the present invention, the product has effects of stomach strengthening, digestion promoting, nourishing and strengthening, can be used for treating food retention glutting and weight loss, and further has effects of VC supplementing, detoxification and face nourishing; and the product has the low nutrient loss so as to prolong the storage time, the preparation process is simple, the operability is strong, and the method is suitable for mass production.
Description
Technical field
The present invention relates to a kind of jam and preparation method thereof, particularly a kind of Rosa roxburghii jam and its preparation side
Method.
Background technology
Rosa roxburghii for rosaceous plant rosa roxburghii fruit, also known as thatch pears, oblonga, the little meat of close life on pericarp
Thorn.The mountain area on the ground such as Guizhou, Guangxi abounds with Rosa roxburghii, produces per year and is up to few hundred thousand tonnes of, and current Rosa roxburghii is with wild
Based on, have a small amount of introducing and planting, in Single Roxburgh Rose Fruit containing amino acid, vitamin, protein and calcium, potassium,
The mineral matters such as zinc, magnesium, selenium and superoxide dismutase SOD, VC content are high, per 100 grams of fresh fruits
In milligram containing VC841-3541, equivalent to 50 times of oranges and tangerines, 28 times of haw berry, the 10 of Kiwi berry
Times, the laudatory title with " king of vitamin C ".Single Roxburgh Rose Fruit have stomach invigorating, help digestion, nourish, it is strong
Effect, it is glutted to can be used to treating dyspepsia, becomes thin, and supplements VC, and the effect with toxin-expelling and face nourishing.
Due to many slags of Single Roxburgh Rose Fruit, appearance length is jagged, therefore seldom eats raw, more with Rosa roxburghii preserved fruit, Rosa roxburghii
The forms such as can, Rosa roxburghii preserved fruit, Roxburgh rose solid drink eat.And Rosa roxburghii jam has no document report.
The content of the invention
Present invention aim at provide a kind of Rosa roxburghii jam and preparation method thereof, to avoid Rosa roxburghii in nutrition
Component damages, the especially excessive loss of wherein SOD and VC, extend storage period, improve product quality.
Technical scheme：A kind of Rosa roxburghii jam, the Rosa roxburghii jam is by Rosa roxburghii, thickener, lemon
Lemon acid and sweetener composition, wherein by taking 1000g Rosa roxburghii jam as an example, each component content is as follows：Thickener
1-2%, citric acid 1.8-2.5%, sweetener 1-3%, balance of Rosa roxburghii.
Aforesaid Rosa roxburghii jam, by taking 1000g Rosa roxburghii jam as an example, each component content is as follows：Thickener 1.5%,
Citric acid 2.1%, sweetener 1.8%, balance of Rosa roxburghii.
Aforesaid Rosa roxburghii jam, the sweetener is white granulated sugar.
Aforesaid Rosa roxburghii jam, the thickener is one or more in sodium alginate, pectin, starch.
A kind of method for preparing aforesaid Rosa roxburghii jam, its preparation technology flow process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Sweetener, thickener, citric acid are dissolved in proportion in a small amount of warm water, then are added
In being added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, entirely
Cooling procedure control is completed in 5-10min.
The present invention has advantages below：
(1) product of the invention have stomach invigorating, help digestion, nourish, strong effect, can be used to treat
Dyspepsia is glutted, becomes thin, and supplements VC, and the effect with toxin-expelling and face nourishing；
(2) method of the present invention product nutrient component damages are few, and the holding time is extended；
(3) method of the present invention preparation process is simple, it is workable, it is easy to batch production.
Specific embodiment
With reference to embodiment, the present invention is further illustrated, but is not intended as what the present invention was limited
Foundation.
Embodiments of the invention：
Embodiment 1
A kind of Rosa roxburghii jam, the Rosa roxburghii jam is made up of Rosa roxburghii, sodium alginate, citric acid and white granulated sugar,
Wherein by taking 1000g Rosa roxburghii jam as an example, each component content is as follows：Sodium alginate 1.5%, citric acid 2.1%,
White granulated sugar 1.8%, balance of Rosa roxburghii.
Embodiment 2
A kind of method for preparing Rosa roxburghii jam described in embodiment 1, its preparation technology flow process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 5min in boiling water, and material-water ratio is 1：2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：White granulated sugar, sodium alginate, citric acid are dissolved in proportion in a small amount of warm water, then
In being added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, whole
Individual cooling procedure control is completed in 5-10min.
Claims (5)
1. a kind of Rosa roxburghii jam, it is characterised in that：The Rosa roxburghii jam is by Rosa roxburghii, thickener, citric acid and sweet
Taste agent is constituted, wherein by taking 1000g Rosa roxburghii jam as an example, each component content is as follows：Thickener 1-2%,
Citric acid 1.8-2.5%, sweetener 1-3%, balance of Rosa roxburghii.
2. Rosa roxburghii jam as claimed in claim 1, it is characterised in that：By taking 1000g Rosa roxburghii jam as an example, respectively
Component content is as follows：Thickener 1.5%, citric acid 2.1%, sweetener 1.8%, balance of Rosa roxburghii.
3. Rosa roxburghii jam as claimed in claim 1, it is characterised in that：The sweetener is white granulated sugar.
4. Rosa roxburghii jam as claimed in claim 1, it is characterised in that：The thickener is sodium alginate, fruit
One or more in glue, starch.
5. a kind of method of the Rosa roxburghii jam prepared described in any one of claim 1-4, it is characterised in that its system
Standby technological process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Sweetener, thickener, citric acid are dissolved in proportion in a small amount of warm water, then are added
In being added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, whole
Individual cooling procedure control is completed in 5-10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510670140.4A CN106605877A (en) | 2015-10-16 | 2015-10-16 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510670140.4A CN106605877A (en) | 2015-10-16 | 2015-10-16 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605877A true CN106605877A (en) | 2017-05-03 |
Family
ID=58610130
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510670140.4A Pending CN106605877A (en) | 2015-10-16 | 2015-10-16 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605877A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953304A (en) * | 2017-12-25 | 2019-07-02 | 石家庄以岭药业股份有限公司 | A kind of Rosa roxburghii Tratt jam and preparation method thereof |
| CN115969020A (en) * | 2022-09-26 | 2023-04-18 | 贵州乐葵食品有限公司 | Roxburgh rose fruit jam and preparation method thereof |
-
2015
- 2015-10-16 CN CN201510670140.4A patent/CN106605877A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953304A (en) * | 2017-12-25 | 2019-07-02 | 石家庄以岭药业股份有限公司 | A kind of Rosa roxburghii Tratt jam and preparation method thereof |
| CN115969020A (en) * | 2022-09-26 | 2023-04-18 | 贵州乐葵食品有限公司 | Roxburgh rose fruit jam and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170503 |
|
| WD01 | Invention patent application deemed withdrawn after publication |