CN106605879A - 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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- CN106605879A CN106605879A CN201510707574.7A CN201510707574A CN106605879A CN 106605879 A CN106605879 A CN 106605879A CN 201510707574 A CN201510707574 A CN 201510707574A CN 106605879 A CN106605879 A CN 106605879A
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- fructus rosae
- fruit jam
- rosae normalis
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 28
- 240000002547 Rosa roxburghii Species 0.000 title abstract description 7
- 235000000640 Rosa roxburghii Nutrition 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 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 12
- 239000002562 thickening agent Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000209051 Saccharum Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 241000781608 Scolopia zeyheri Species 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001453 anthocyanidins Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 240000000146 Agaricus augustus Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 206010048909 Boredom Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000220483 Ribes Species 0.000 description 1
- 235000016998 Ribes burejense Nutrition 0.000 description 1
- 241000735566 Ribes burejense Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241001074085 Scophthalmus aquosus Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical class [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000005557 antagonist Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000001981 dermatomyositis Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000002398 materia medica Substances 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
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000002087 whitening 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses rosa roxburghii tratt fruit jam and a preparation method thereof. The rosa roxburghii tratt fruit jam is prepared from the following raw materials in parts by weight: 100-200 parts of rosa roxburghii tratt fruits, 10-15 parts of granulated sugar, 0.5-5 parts of a thickener, and 0.1-1.5 part of citric acid. The rosa roxburghii tratt fruit jam has the characteristics of fine and smooth taste, as well as rich nutrition; and the preparation method effectively avoids nutrient loss of the rosa roxburghii tratt fruits.
Description
Technical field
The present invention relates to food processing field, particularly a kind of Fructus Rosae Normalis fruit jam and manufacture method.
Background technology
Fructus Rosae Normalis, title Fructus Rosae Laevigatae, spinosity, therefore it is called " Fructus Rosae Normalis ".Fructus Rosae Normalis it is medicinal
Value, Li Shizhen (1518-1593 A.D.) exist《Compendium of Materia Medica》It is middle to claim its " direct oneself from boredom, removing food stagnancy is stagnant ".From the modern times
From the point of view of medical concept, all vitamin Cs, E lack the disease or symptom for causing, and Fructus Rosae Normalis have prevention
And therapeutical effect.Fructus Rosae Normalis are the distinctive precious wild resources of Guizhou Plateau, are high nutrition, height
Medicinal comprehensive health care's fruit.Fructus Rosae Normalis are rich in substantial amounts of vitamin C and SOD (superoxides
Dismutase) and be rich in lot of anthocyanin, occupy one cut fruit in the world, the hat of vegetable, compare Herba Marsileae Quadrifoliae
It is really high 500 times.Vitamin C, being capable of antagonist used as strong water soluble antioxidant
Interior active oxygen, lifts skin immunity, reduces the skin inferior health problems such as obscure, yellow gas.
Vc can effectively be desalinated melanin, improve skin as one of the most frequently used whitening composition simultaneously
Color, lifts skin transparency；And promote collagen protein to generate, strengthen skin skin corium.SOD
It is a kind of active substance for coming from life entity, it can remove free radical unnecessary in body, disappear
Except the harmful substance that organism is produced in metabolic processes, go back one health of human body, put down
Weighing apparatus and great-hearted environment.In addition SOD is to treating rheumatoid arthritis, dermatomyositiss etc.
There is positive effect.To reducing blood glucose, reduce blood consistency has effect well to anthocyanidin.
Daily intake a certain amount of anthocyanidin and can play endocrine metabolism normally, reparation islet function,
Activation pancreatic cell regeneration so as to normal secretions insulin, reaches the naturally steady decline of blood glucose
Purpose.Brew the record of thorn pear wine in history using Fructus Rosae Normalis, first appeared in the light 13 years of cleaning the street
(1833 Christian eras), Wu Songliang existed《Also appoint the west of Guizhou Province》Verse:" new wine Fructus Rosae Normalis invite one liquor-saturated,
It is full ashamed 3 years with fragrant rice ".Far away from bright, clear two court, Zhenxiong thorn pear wine is just famous.It is salty
Which is often transported by same time, the Ministry of official personnel Affairs in feudal China assistant minister Chen Wei weeks of Zhenxiong nationality in the thorn pear wine that Zhenxiong state is brewageed
To city of Beijing private residence, the princes, duckes and ministers in the clear royal family of reception.These are used to judge famous brand of wine vintage wine
Drinker, Zhenxiong thorn pear wine is also passionately devoted, is profuse in praise, visit " rubbing " of often finding an excuse
Wine is drunk, and becomes a much-told tale for the moment.Thorn pear wine is brewageed, with Fructus Rosae Normalis, Oryza glutinosa, crystal sugar, fresh pig
Leaf fat etc. is primary raw material, is aided with special Koji fermentation, is formed by awns portion in history
After Particular craft is brewageed, then enter cellar for storing things, constant temperature storage with special soil pottery container dress wine.During storing
Between general 3 years, take more than 1 year at the soonest.The cellar for storing things that expires out takes wine, and wine is in brownish red, is dissipated
Send tempting strong delicate fragrance.Drink in right amount for a long time, with clearing away heat and promoting diuresis, promoting digestion and invigorating the stomach,
Dissipating blood stasis dispel heat effect；As it also contains active substance superoxide dismutase one by one, Ke Yiqi
To the effect of anti-cancer and defying age.It is raw material with dried roxburgh rose fruit that Ribes burejense powder is, uses ultralow temperature work
Skill grinding is formed.In fruit of Grossularia burejensis Berger, nutrient content enriches, containing 18 kinds of aminoacid and the world
Tissue is classified as the trace element such as the necessary calcium of human physiological's health, ferrum, magnesium, copper, iodine, brill.
Especially Vitamin C content includes vitamin C per the fresh Fructus Rosae Normalis of 100g and is up to 2500mg, be Fructus Mali pumilae,
550 times of Fructus Vitis viniferae, it is higher 6-10 times than grandson's monkey Fructus Persicae, and also rich in nutritional minerals such as polysaccharide
Matter, is fruit king worthy of the name.Early in《Guizhou Province book》、《Herbal just Fang Erting collection》、
《Traditional Chinese Medicine in Sichuan will》、《Guizhou side's medicine collection among the people》In with regard to Fructus Rosae Normalis on the books medicine, food effect
Really.Which has a removing toxic substances, stomach invigorating, help digestion, invigorate blood circulation, change silt, blood sugar lowering and unfold appearance,
The function of Glycerin.
The content of the invention
The purpose of the present invention, is to provide a kind of Fructus Rosae Normalis fruit jam and manufacture method.The present invention has mouth
Sense is fine and smooth, nutritious, the characteristics of be prevented effectively from rosa roxburghii nutrition component damages.
What the present invention was realized in.A kind of Fructus Rosae Normalis fruit jam, it is with the original of following weight proportions
Material is made,
More preferably, aforesaid Fructus Rosae Normalis fruit jam, it be made of with the raw material of following weight proportions,
Optimally, aforesaid Fructus Rosae Normalis fruit jam, it be made of with the raw material of following weight proportions,
The manufacture method of aforesaid Fructus Rosae Normalis fruit jam is：
A, by raw material cleaning, deburring, cut remove seed, carry out cleaning again and obtain Fructus Rosae Normalis sarcocarp,
That is A product；
B, A product are put in 90-100 DEG C of water and boil 2-4min, obtain B product, its material water
Than for 1：1—3；
C, will be B product beater mill fine grindings even, obtain C product；
D, addition Saccharum Sinensis Roxb., thickening agent and citric acid mixing in C product, obtain D product；
E, by D product under 30-40MPa pressure homogenizing, obtain E product；
F, E product are carried out it is concentrated in vacuo, thickening temperature be 55-65 DEG C, concentration
F product afterwards；
G, by the 5min that sterilizes after F product tinnings, three-level neck cooling the is carried out after sterilizing
One-level is cooled to 60-70 DEG C, and the second level is-10-- 5 DEG C, and the third level is-30
- -15 DEG C, recover to room temperature again to get product after cooling.
Compared with prior art, product of the invention has advantages below：1) with stomach invigorating,
Help digestion, nourish, strong effect, can be used for treat food stagnation it is glutted, become 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 prolonged
It is long；3) preparation process is simple, it is workable, it is easy to batch production.
Specific embodiment
Embodiment 1.A kind of Fructus Rosae Normalis fruit jam, it be made of with the raw material of following weight proportions,
The manufacture method of aforesaid Fructus Rosae Normalis fruit jam is：
A, by raw material cleaning, deburring, cut remove seed, carry out cleaning again and obtain Fructus Rosae Normalis sarcocarp,
That is A product；
B, A product are put in 90-100 DEG C of water and boil 2-4min, obtain B product, its material water
Than for 1：1—3；
C, will be B product beater mill fine grindings even, obtain C product；
D, addition Saccharum Sinensis Roxb., thickening agent and citric acid mixing in C product, obtain D product；
E, by D product under 30-40MPa pressure homogenizing, obtain E product；
F, E product are carried out it is concentrated in vacuo, thickening temperature be 55-65 DEG C, concentration
F product are obtained afterwards；
G, by the 5min that sterilizes after F product tinnings, three-level neck cooling the is carried out after sterilizing
One-level is cooled to 60-70 DEG C, and the second level is-10-- 5 DEG C, and the third level is-30
- -15 DEG C, recover to room temperature again to get product after cooling.
Embodiment 2.A kind of Fructus Rosae Normalis fruit jam, it be made of with the raw material of following weight proportions,
The manufacture method of aforesaid Fructus Rosae Normalis fruit jam is with embodiment 1.
Embodiment 3.A kind of Fructus Rosae Normalis fruit jam, it be made of with the raw material of following weight proportions,
The manufacture method of aforesaid Fructus Rosae Normalis fruit jam is with embodiment 1.
Claims (4)
1. a kind of Fructus Rosae Normalis fruit jam, it is characterised in that：It is with the raw material system of following weight proportions
Into,
2. Fructus Rosae Normalis fruit jam as claimed in claim 1, it is characterised in that：It is with following heavy
The raw material of amount proportioning is made,
3. Fructus Rosae Normalis fruit jam as claimed in claim 2, it is characterised in that：It is with following heavy
The raw material of amount proportioning is made,
4. the manufacture method of the Fructus Rosae Normalis fruit jam as described in any one of claim 1-3, which is special
Levy and be：It is prepared according to the following steps：
A, by raw material cleaning, deburring, cut remove seed, carry out cleaning again and obtain Fructus Rosae Normalis sarcocarp,
That is A product；
B, A product are put in 90-100 DEG C of water and boil 2-4min, obtain B product, its material water
Than for 1：1—3；
C, will be B product beater mill fine grindings even, obtain C product；
D, addition Saccharum Sinensis Roxb., thickening agent and citric acid mixing in C product, obtain D product；
E, by D product under 30-40MPa pressure homogenizing, obtain E product；
F, E product are carried out it is concentrated in vacuo, thickening temperature be 55-65 DEG C, concentration
F product are obtained afterwards；
G, by the 5min that sterilizes after F product tinnings, three-level neck cooling the is carried out after sterilizing
One-level is cooled to 60-70 DEG C, and the second level is-10-- 5 DEG C, and the third level is-30
- -15 DEG C, recover to room temperature again to get product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510707574.7A CN106605879A (en) | 2015-10-27 | 2015-10-27 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510707574.7A CN106605879A (en) | 2015-10-27 | 2015-10-27 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605879A true CN106605879A (en) | 2017-05-03 |
Family
ID=58615096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510707574.7A Pending CN106605879A (en) | 2015-10-27 | 2015-10-27 | Rosa roxburghii tratt fruit jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605879A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812768A (en) * | 2018-07-13 | 2018-11-16 | 贵州理工学院 | Rosa roxburghii Tratt health care cake and preparation method thereof |
-
2015
- 2015-10-27 CN CN201510707574.7A patent/CN106605879A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812768A (en) * | 2018-07-13 | 2018-11-16 | 贵州理工学院 | Rosa roxburghii Tratt health care cake and preparation method thereof |
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Application publication date: 20170503 |