CN106605878A - Sweet rosa roxburghii tratt fruit jam - Google Patents
Sweet rosa roxburghii tratt fruit jam Download PDFInfo
- Publication number
- CN106605878A CN106605878A CN201510679585.9A CN201510679585A CN106605878A CN 106605878 A CN106605878 A CN 106605878A CN 201510679585 A CN201510679585 A CN 201510679585A CN 106605878 A CN106605878 A CN 106605878A
- Authority
- CN
- China
- Prior art keywords
- fruit jam
- fructus rosae
- rosa roxburghii
- roxburghii tratt
- rosae normalis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 37
- 240000002547 Rosa roxburghii Species 0.000 title abstract description 12
- 235000009508 confectionery Nutrition 0.000 title abstract description 9
- 235000000640 Rosa roxburghii Nutrition 0.000 title abstract 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000004378 Glycyrrhizin Substances 0.000 claims description 5
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 5
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 5
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 5
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 5
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract description 3
- 231100000765 toxin Toxicity 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract 2
- 239000003765 sweetening agent Substances 0.000 abstract 2
- 206010006895 Cachexia Diseases 0.000 abstract 1
- 206010042674 Swelling Diseases 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 208000026500 emaciation Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses sweet rosa roxburghii tratt fruit jam. The sweet rosa roxburghii tratt fruit jam consists of the following components of rosa roxburghii tratt fruits, a thickening agent and a sweetening agent, wherein 1000g of the sweet rosa roxburghii tratt fruit jam comprises the following components of 2-3% of the thickening agent, 10-15% of the sweetening agent and the balance of the rosa roxburghii tratt fruits. The sweet rosa roxburghii tratt fruit jam is obtained through the following process flows of pretreating rosa roxburghii tratt fruit raw materials; performing precooking; performing uniform pulping; performing blending; performing homogenizing; performing concentration; performing filling; performing sterilization; and performing cooling so as to obtain finished products. According to the sweet rosa roxburghii tratt fruit jam obtained by the method, nutrient components of the rosa roxburghii tratt fruits can be preserved to the maximum extent; and the sweet rosa roxburghii tratt fruit jam has the efficacies of invigorating the stomach, promoting digestion, nourishing bodies and strengthening the bodies, can be used for treating dyspepsia, swelling and emaciation, and complementing VC, and has the effects of expelling toxins, and nourishing faces.
Description
Technical field
A kind of Fructus Rosae Normalis fruit jam of present invention design, particularly a kind of sweet taste Fructus Rosae Normalis fruit jam.
Background technology
Fructus Rosae Normalis for rosaceous plant rosa roxburghii fruit, also known as thatch pears, oblonga, the little meat of close life on peel
Thorn.The mountain area on the ground such as Guizhou, Guangxi abounds with Fructus Rosae Normalis, produces per year and is up to few hundred thousand tonnes of, and current Fructus Rosae Normalis are with wild
Based on, have a small amount of introducing and planting, in Single Roxburgh Rose Fruit containing aminoacid, vitamin, protein and calcium, potassium,
The mineral 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 Citrus, 28 times of haw berry, the 10 of Fructus actinidiae chinensiss
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 food stagnation, becomes thin, and supplements VC, and the effect with eliminating toxin and beautifying the skin.
Due to many slags of Single Roxburgh Rose Fruit, appearance length is jagged, therefore seldom eats raw, more with Fructus Rosae Normalis preserved fruit, Fructus Rosae Normalis
The forms such as canned food, Fructus Rosae Normalis preserve, Roxburgh rose solid drink eat.And Fructus Rosae Normalis fruit jam has no document report.
The content of the invention
Present invention aim at provide a kind of sweet taste Fructus Rosae Normalis fruit jam, to avoid Fructus Rosae Normalis in nutrient component damages,
Especially the excessive loss of wherein SOD and VC, extends storage period, improve product quality.
Technical scheme：A kind of sweet taste Fructus Rosae Normalis fruit jam, the sweet taste Fructus Rosae Normalis fruit jam is by Fructus Rosae Normalis, increasing
Thick dose and sweeting agent composition, wherein by taking 1000g sweet taste Fructus Rosae Normalis fruit jam as an example, each component content is as follows：Increase
Thick dose of 2-3%, sweeting agent 10-15%, balance of Fructus Rosae Normalis；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 Fructus Rosae Normalis sarcocarp；
(2) precook：The Fructus Rosae Normalis sarcocarp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The sarcocarp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Thickening agent, sweeting agent are dissolved in proportion in a small amount of warm water, step is then added to
(3) in the pulp for obtaining；
(5) homogenizing：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogenizing, makes fruit jam mouthfeel finer and smoother；
(6) concentrate：Fruit jam after homogenizing 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) fill, sterilizing：Fill while hot after terminating is concentrated, is container from sterile glass vials, filled
Steam sterilization 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.
Aforesaid sweet taste Fructus Rosae Normalis fruit jam, the sweeting agent is glycyrrhizin.
Aforesaid sweet taste Fructus Rosae Normalis fruit jam, the thickening agent is in carboxymethyl cellulose, gelatin, pectin, starch
One or more.
The product of the present invention has advantages below：
(1) with stomach invigorating, help digestion, nourish, strong effect, can be used for treat food stagnation it is glutted, disappear
It is thin, supplement VC, and the effect with eliminating toxin and beautifying the skin；
(2) product nutrient component damages are few, and the holding time is extended；
(3) preparation process is simple, it is workable, it is easy to batch production；
(4) present invention prepares the partially sweet Fructus Rosae Normalis fruit jam of taste also by the proportioning of increase sweeting agent,
It is adapted to the consumer groups having a sweet tooth, expands consumer groups, promotes the sales volume of product.
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：
A kind of sweet taste Fructus Rosae Normalis fruit jam, proportioning is as follows：
It is made up of Fructus Rosae Normalis, carboxymethyl cellulose and glycyrrhizin, wherein being with 1000g sweet taste Fructus Rosae Normalis fruit jam
Example, each component content is as follows：Carboxymethyl cellulose 2.5%, glycyrrhizin 12%, balance of Fructus Rosae Normalis.
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 Fructus Rosae Normalis sarcocarp；
(2) precook：The Fructus Rosae Normalis sarcocarp for taking step (1) boils 5min in boiling water, and material-water ratio is 1：2；
(3) it is homogenized：The sarcocarp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Carboxymethyl cellulose, glycyrrhizin 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) homogenizing：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogenizing, makes fruit jam mouthfeel finer and smoother；
(6) concentrate：Fruit jam after homogenizing is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 60 C, be concentrated into soluble solid content for 45% when, stop concentration；
(7) fill, sterilizing：Fill while hot after terminating is concentrated, is container from sterile glass vials, filled
Steam sterilization 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 (3)
1. a kind of sweet taste Fructus Rosae Normalis fruit jam, it is characterised in that：The sweet taste Fructus Rosae Normalis fruit jam is by Fructus Rosae Normalis, thickening agent and sweet
Taste agent is constituted, wherein by taking 1000g sweet taste Fructus Rosae Normalis fruit jam as an example, each component content is as follows：Thickening agent 2-3%,
Sweeting agent 10-15%, balance of Fructus Rosae Normalis；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 Fructus Rosae Normalis sarcocarp；
(2) precook：The Fructus Rosae Normalis sarcocarp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The sarcocarp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Thickening agent, sweeting agent are dissolved in proportion in a small amount of warm water, step is then added to
(3) in the pulp for obtaining；
(5) homogenizing：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogenizing, makes fruit jam mouthfeel finer and smoother；
(6) concentrate：Fruit jam after homogenizing 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) fill, sterilizing：Fill while hot after terminating is concentrated, is container from sterile glass vials, filled
Steam sterilization 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.
2. sweet taste Fructus Rosae Normalis fruit jam as claimed in claim 1, it is characterised in that：The sweeting agent is glycyrrhizin.
3. sweet taste Fructus Rosae Normalis fruit jam as claimed in claim 1, it is characterised in that：The thickening agent is that carboxymethyl is fine
One or more in dimension element, gelatin, pectin, starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510679585.9A CN106605878A (en) | 2015-10-19 | 2015-10-19 | Sweet rosa roxburghii tratt fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510679585.9A CN106605878A (en) | 2015-10-19 | 2015-10-19 | Sweet rosa roxburghii tratt fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605878A true CN106605878A (en) | 2017-05-03 |
Family
ID=58611505
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510679585.9A Pending CN106605878A (en) | 2015-10-19 | 2015-10-19 | Sweet rosa roxburghii tratt fruit jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605878A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN112568407A (en) * | 2020-12-30 | 2021-03-30 | 广东百利食品股份有限公司 | Miracle fruit roxburgh rose compound jam and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function and preparation method thereof |
-
2015
- 2015-10-19 CN CN201510679585.9A patent/CN106605878A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN112568407A (en) * | 2020-12-30 | 2021-03-30 | 广东百利食品股份有限公司 | Miracle fruit roxburgh rose compound jam and preparation method thereof |
| CN115251257A (en) * | 2022-08-08 | 2022-11-01 | 中志浩刺梨产业开发(贵州)有限公司 | Rosa roxburghii health-preserving beverage with intestinal function improving function 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170503 |