CN112189819A - Red date jam can and preparation method thereof - Google Patents
Red date jam can and preparation method thereof Download PDFInfo
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- CN112189819A CN112189819A CN202010978186.3A CN202010978186A CN112189819A CN 112189819 A CN112189819 A CN 112189819A CN 202010978186 A CN202010978186 A CN 202010978186A CN 112189819 A CN112189819 A CN 112189819A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of food, and discloses a red date jam can which is prepared from the following raw materials in parts by weight: 80-120 parts of red dates, 1-10 parts of white granulated sugar, 5-15 parts of maltose, 0.1-0.9 part of pectin, 0.3-0.7 part of carrageenan, 0.2-0.5 part of xanthan gum, 0.8-2 parts of citric acid and a plurality of purified water; the preparation method comprises the following steps: screening and cleaning the fruits; pre-boiling; pulping; boiling at high temperature; and (6) packaging. The red date jam can prepared by the invention belongs to natural green, is convenient to eat, safe and sanitary, not only retains the unique taste of red dates, but also increases the eating diversity, and can be eaten independently or smeared on bread; the red date jam can also has the health care functions of tonifying qi and enriching blood, tonifying qi and replenishing vital essence, beautifying, enhancing the immune function and the like, and can be eaten by the old and children.
Description
Technical Field
The invention relates to the technical field of foods, and particularly relates to a red date jam can and a preparation method thereof.
Background
The red date is popular food because it has the following effects: the red dates contain a large amount of saccharides, contain a large amount of various vitamins such as vitamin C, riboflavin, thionin, carotinol, nicotinic acid and the like, have a strong nourishing effect, can improve the immune function of a human body, and can enhance the disease resistance of the human body; the vitamin C content of red dates is 80-90 times higher than that of apples and peaches and about 140 times higher than that of pears, and the red dates are known as 'natural vitamin C pills'.
The red dates can be frequently eaten but not excessively, otherwise, the digestive function is damaged, constipation is caused, and the taste of the red dates is not good when the red dates are eaten alone, so that the scheme provides the red date jam can and the preparation method thereof, the red dates are convenient to eat, the digestion discomfort is not caused, the eating taste is enhanced, and the red date jam is healthy and green food.
Disclosure of Invention
Aiming at the problems in the background, the invention provides the red date jam can and the preparation method thereof, and the red date jam can is simple to prepare, good in taste, low in cost, safe and green.
The red date jam can is prepared from the following raw materials in parts by weight: 80-120 parts of red dates, 1-10 parts of white granulated sugar, 5-15 parts of maltose, 0.1-0.9 part of pectin, 0.3-0.7 part of carrageenan, 0.2-0.5 part of xanthan gum, 0.8-2 parts of citric acid and a plurality of purified water.
Preferably, the composition is prepared from the following raw materials in parts by weight: 80 parts of red dates, 10 parts of white granulated sugar, 15 parts of maltose, 0.1 part of pectin, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.8 part of citric acid and a plurality of purified water.
Preferably, the composition is prepared from the following raw materials in parts by weight: 120 parts of red dates, 1 part of white granulated sugar, 5 parts of maltose, 0.9 part of pectin, 0.7 part of carrageenan, 0.5 part of xanthan gum, 2 parts of citric acid and a plurality of purified water.
Preferably, the composition is prepared from the following raw materials in parts by weight: 100 parts of red dates, 6 parts of white granulated sugar, 6 parts of maltose, 0.5 part of pectin, 0.3 part of carrageenan, 0.5 part of xanthan gum, 1 part of citric acid and a plurality of purified water.
Preferably, the preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: placing the treated fructus Jujubae and purified water into a pot, and decocting with slow fire for 15-25min to obtain softened fructus Jujubae;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
The invention has the beneficial effects that:
1) the red date jam can prepared by the invention belongs to natural green, is convenient to eat, safe and sanitary, not only retains the unique taste of red dates, but also increases the eating diversity, and can be eaten independently or smeared on bread;
2) the red date jam can also has the health care functions of tonifying qi and enriching blood, tonifying qi and replenishing vital essence, beautifying, enhancing the immune function and the like, and can be eaten by the old and children.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will understand that the following examples are only for illustrating the present invention and are not to be construed as limiting the scope of the present invention, and that those not specifically noted in the examples are performed according to the techniques or conditions described in the literature in the art or according to the product specification.
The red date has the following effects as a nourishing product:
air supplement: nourishing stomach, invigorating spleen, replenishing blood, invigorating qi, removing toxic materials, protecting liver, improving muscle strength, moistening lung, relieving cough, treating deficiency, and nourishing stomach.
Rich in nutrient elements: from the aspect of nutrition, the red dates are rich in mineral substances such as potassium, calcium, iron, manganese, copper, selenium and the like, and nutrients such as carotene, B vitamins, vitamin E and the like, and are the 'tonic king' in fruits.
Health care: the red dates are also 'enrichment places' of plant nutrients, such as cyclic adenosine monophosphate, rutin, red date polysaccharide, triterpenes and the like, and the active ingredients bring various health-care effects to the red dates, such as antioxidation, senility delaying, immunity improvement, cardiovascular disease prevention, liver protection, beauty and skin care, fatigue resistance and the like.
Prevention of cancer: the red dates are rich in cyclic adenosine monophosphate and cyclic guanosine monophosphate, and researches prove that the two active ingredients can inhibit the proliferation of tumor cells and induce the mature differentiation of the tumor cells.
Modulation of cell division: fructus Jujubae is also rich in triterpenes (such as maslinic acid) and adenosine diphosphate. The triterpenes have the function of inhibiting cancer cells, wherein the action of crataegolic acid is strongest. Adenosine diphosphate has the function of regulating cell division.
Example 1:
the red date jam can is prepared from the following raw materials in parts by weight: 80 parts of red dates, 10 parts of white granulated sugar, 15 parts of maltose, 0.1 part of pectin, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.8 part of citric acid and a plurality of purified water.
The preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: placing the treated fructus Jujubae and purified water into a pot, and decocting with slow fire for 20min to obtain softened fructus Jujubae;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
Example 2:
the red date jam can is prepared from the following raw materials in parts by weight: 120 parts of red dates, 1 part of white granulated sugar, 5 parts of maltose, 0.9 part of pectin, 0.7 part of carrageenan, 0.5 part of xanthan gum, 2 parts of citric acid and a plurality of purified water.
The preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: putting the treated red dates and purified water into a pot, and boiling with soft fire for 25min to obtain softened red dates;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
Example 3:
the red date jam can is prepared from the following raw materials in parts by weight: 100 parts of red dates, 6 parts of white granulated sugar, 6 parts of maltose, 0.5 part of pectin, 0.3 part of carrageenan, 0.5 part of xanthan gum, 1 part of citric acid and a plurality of purified water.
The preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: placing the treated fructus Jujubae and purified water into a pot, and decocting with slow fire for 20min to obtain softened fructus Jujubae;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
Example 4:
the red date jam can is prepared from the following raw materials in parts by weight: 100 parts of red dates, 8 parts of white granulated sugar, 5 parts of maltose, 0.8 part of pectin, 0.6 part of carrageenan, 0.3 part of xanthan gum, 1.2 parts of citric acid and a plurality of purified water.
The preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: placing the treated fructus Jujubae and purified water into a pot, and decocting with slow fire for 20min to obtain softened fructus Jujubae;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
The red date jam can prepared by the invention belongs to natural green, is convenient to eat, safe and sanitary, not only retains the unique taste of red dates, but also increases the eating diversity, and can be eaten independently or smeared on bread; the red date jam can also has the health care functions of tonifying qi and enriching blood, tonifying qi and replenishing vital essence, beautifying, enhancing the immune function and the like, and can be eaten by the old and children.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. The red date jam can is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of red dates, 1-10 parts of white granulated sugar, 5-15 parts of maltose, 0.1-0.9 part of pectin, 0.3-0.7 part of carrageenan, 0.2-0.5 part of xanthan gum, 0.8-2 parts of citric acid and a plurality of purified water.
2. The red date jam can according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 80 parts of red dates, 10 parts of white granulated sugar, 15 parts of maltose, 0.1 part of pectin, 0.3 part of carrageenan, 0.2 part of xanthan gum, 0.8 part of citric acid and a plurality of purified water.
3. The red date jam can according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 120 parts of red dates, 1 part of white granulated sugar, 5 parts of maltose, 0.9 part of pectin, 0.7 part of carrageenan, 0.5 part of xanthan gum, 2 parts of citric acid and a plurality of purified water.
4. The red date jam can according to claim 1, characterized by being prepared from the following raw materials in parts by weight: 100 parts of red dates, 6 parts of white granulated sugar, 6 parts of maltose, 0.5 part of pectin, 0.3 part of carrageenan, 0.5 part of xanthan gum, 1 part of citric acid and a plurality of purified water.
5. The red date jam can according to any one of claims 1 to 4, characterized in that the preparation method comprises the following steps:
(1) screening and cleaning: cleaning the screened high-quality fresh red dates, and removing kernels;
(2) pre-cooking: placing the treated fructus Jujubae and purified water into a pot, and decocting with slow fire for 15-25min to obtain softened fructus Jujubae;
(3) pulping: putting the softened red dates into a beating machine to obtain red date sauce;
(4) high-temperature boiling: decocting the red date paste, white sugar and maltose in a pot at high temperature for 30min, adding pectin, carrageenan, xanthan gum and citric acid, and decocting for 10-20min to obtain red date jam;
(5) packaging: filling, sterilizing and pre-inspecting the red date jam to obtain the red date jam can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010978186.3A CN112189819A (en) | 2020-09-17 | 2020-09-17 | Red date jam can and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010978186.3A CN112189819A (en) | 2020-09-17 | 2020-09-17 | Red date jam can and preparation method thereof |
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| CN112189819A true CN112189819A (en) | 2021-01-08 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798571A (en) * | 2014-01-27 | 2014-05-21 | 朱世超 | Jam with healthcare functions and preparation method thereof |
| CN108433068A (en) * | 2018-05-08 | 2018-08-24 | 河南工业大学 | A kind of preparation method of medlar red date hawthorn compound nectar |
| CN110731483A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of red date and raspberry low-sugar jam |
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2020
- 2020-09-17 CN CN202010978186.3A patent/CN112189819A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798571A (en) * | 2014-01-27 | 2014-05-21 | 朱世超 | Jam with healthcare functions and preparation method thereof |
| CN108433068A (en) * | 2018-05-08 | 2018-08-24 | 河南工业大学 | A kind of preparation method of medlar red date hawthorn compound nectar |
| CN110731483A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of red date and raspberry low-sugar jam |
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| 王桐等: "低糖红枣果酱的研制", 《食品科技》 * |
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Application publication date: 20210108 |