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Rose-apple jam and preparation method thereof

A technology of apple and jam, which is applied in the food field, can solve the problems of complex raw material formula and loss of fruit nutrition, and achieve the effect of soft taste, appetite promotion and strong fragrance

Inactive Publication Date: 2012-04-18
张唐子琰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its raw material formula is too complicated, and after too long time of high temperature cooking, some nutrients of the fruit will be lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Take fresh lemons, wash them, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0023] 2) Take fresh lemon peel, wash, shred, and set aside;

[0024] 3) Take fresh pomelo peel, wash, shred, and set aside;

[0025] 4) Peel and core the apples, cut them into small pieces smaller than 4×4mm, and set aside;

[0026] 5) Put 40 parts of fresh roses into 600 parts of water and boil, then cook on low heat until the flowers are soft and rotten, remove the roses, add 200 parts of apples obtained in step 4), 200 parts of white sugar, and stir Cook on low heat for 15 minutes, then add 8 parts of commercially available Nestle Sanhua jelly powder, cook on low heat until the sauce is thick, then add 40 parts of lemon juice from step 1) and 5 parts of lemon from step 2) Peel, 3 parts of pomelo peels obtained in step 3), cook on low heat for 1 minute under stirring, bottle and seal, put into refrigerator after cooling, and store to obtain final product.

Embodiment 2

[0028] 1) Take fresh lemons, wash them, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0029] 2) Take fresh lemon peel, wash, shred, and set aside;

[0030] 3) Take fresh pomelo peel, wash, shred, and set aside;

[0031] 4) Peel and core the apples, cut them into small pieces smaller than 4×4mm, and set aside;

[0032] 5) Put 60 parts of fresh roses into 700 parts of water and boil, then cook on low heat until the flowers are soft and rotten, remove the roses, add 300 parts of apples obtained in step 4), 300 parts of white sugar, and stir Cook on low heat for 20 minutes, then add 15 parts of commercially available Nestle Sanhua jelly powder, cook on low heat until the sauce is thick, then add 60 parts of lemon juice from step 1) and 15 parts of lemon juice from step 2) Peel, 8 parts of pomelo peels obtained in step 3), cook on low heat for 2 minutes under stirring, bottle and seal, put into the refrigerator after cooling to preserve, to get final pro...

Embodiment 3

[0034] 1) Take fresh lemons, wash them, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0035] 2) Take fresh lemon peel, wash, shred, and set aside;

[0036] 3) Take fresh pomelo peel, wash, shred, and set aside;

[0037] 4) Peel and core the apples, cut them into small pieces smaller than 4×4mm, and set aside;

[0038] 5) Put 50 parts of fresh roses into 650 parts of water to boil, then cook on low heat until the flowers are soft and rotten, remove the roses, add 250 parts of apples obtained in step 4), 260 parts of white sugar, and stir Cook on low heat for 18 minutes, then add 12 parts of commercially available Robertson jelly powder, cook on low heat until the sauce becomes thick, then add 50 parts of lemon juice from step 1) and 10 parts of lemon from step 2) Peel, 5 parts of pomelo peels obtained in step 3), cook on low heat for 1 minute under stirring, bottle and seal, put into the refrigerator after cooling to preserve, to get final product.

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PUM

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Abstract

The invention discloses rose-apple jam and a preparation method thereof. The jam is prepared from the following the raw material in parts by weight: 40-60 parts of rose, 200-300 parts of apple, 40-60 parts of lemon juice, 200-300 parts of white granulated sugar, 5-15 parts of lemon peel, 8-15 parts of jelly powder, 3-8 parts of grapefruit peel and 600-700 parts of water. The preparation method comprises the following steps of: (1) squeezing fresh lemons to obtain lemon juice; (2) shredding fresh lemon peel; (3) shredding fresh grapefruit peel; (4) peeling the apples, removing cores, and cutting into blocks; and (5) putting the rose into water for boiling out, boiling with soft fire till the flowers are in the soft and decayed sate, taking the rose out, adding the apples and white granulated sugar, boiling with stirring for 15-20 minutes, adding the jelly powder, boiling till the jam is thick, adding the lemon juice, lemon peel and grapefruit peel, boiling with stirring for 1-2 minutes, bottling, sealing, cooling, and putting into a refrigerator for preserving to obtain the rose-apple jam. The rose-apple jam smells strong and tastes fine, soft, sour, sweet and delicious, and has the effects of moistening the skin and stimulating appetite and digestion.

Description

technical field [0001] The invention belongs to the technical field of food, in particular rose apple jam; the invention also discloses a preparation method of the rose apple jam. Background technique [0002] Jam is a gel substance obtained by mixing fruit, sugar and an acidity regulator, and it is also called fruit jam. Making jam is a way to preserve fruit for a long time. Jam is mainly used to spread on bread or toast. There are many types of existing jams and different tastes. For example, the Chinese invention patent application with the publication number: CN102028132A and the title of invention "Rose Aloe Fruit Jam and Its Preparation Method" discloses a rose aloe fruit jam and its preparation method. This rose aloe fruit jam is composed of 30-40 parts of apples, 30-45 parts of pears, 40-50 parts of peaches, 50-60 parts of tomatoes, 15-20 parts of raisins, 20-25 parts of red dates, and 10 parts of wolfberry. ~15 parts, rose pollen 10~15 parts, aloe vera 15~20 part...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/068A23L1/29A23L21/12A23L21/15A23L33/00
Inventor 张唐子琰苏远芳
Owner 张唐子琰
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