Wild chrysanthemum flower jam and preparation method thereof

A wild chrysanthemum and jam technology, which is applied in the field of food processing, can solve problems such as no wild chrysanthemum jam processing technology, and achieve the effects of avoiding nutrient loss and denaturation, simple production process and low cost.

Inactive Publication Date: 2012-04-25
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Effect test

Embodiment 1

[0029] A kind of wild chrysanthemum jam is prepared by following raw materials according to its weight ratio:

[0030] Wild Chrysanthemum: 200

[0031] Lemon: 200

[0032] Roses: 150

[0033] Xylitol: 300

[0034] Honey: 120

[0035] Jelly Powder: 5

[0036] pectin2.

[0037] The preparation method of described rose raspberry jam, comprises the steps:

[0038] 1) Blanch wild chrysanthemums and roses at 80°C for 8 minutes, lower the water temperature to 20°C, soak for 2 hours, and then drain to obtain clean wild chrysanthemums and roses;

[0039] 2) Peel the lemon and put it into the beater for 5 minutes of beating to obtain lemon pulp;

[0040] 3) Soak the pectin in purified water for at least 24 hours to obtain a pectin solution;

[0041] 4) Put water in the jacketed pot, after the water boils, adjust the pressure of the jacketed pot to 0.1MPa, control the temperature at 50°C, first add xylitol to the water according to 1 / 2 of the weigh...

Embodiment 2

[0047] A kind of wild chrysanthemum jam is prepared by following raw materials according to its weight ratio:

[0048] Wild chrysanthemum: 200~250

[0049] Lemon: 200~300

[0050] Roses: 150~300

[0051] Xylitol: 300~400

[0052] Honey: 120~155

[0053] Jelly powder: 5~8

[0054] Pectin 2-3.

[0055] The preparation method of described rose raspberry jam, comprises the steps:

[0056] 1) Blanch wild chrysanthemums and roses at a temperature of 90°C for 3 minutes, lower the water temperature to 30°C, soak for 1 hour, and then drain to obtain clean wild chrysanthemums and roses;

[0057] 2) Peel the lemon and put it into the beater for 5 minutes of beating to obtain lemon pulp;

[0058] 3) Soak the pectin in purified water for at least 24 hours to obtain a pectin solution;

[0059] 4) Put water in the jacketed pot, after the water boils, adjust the pressure of the jacketed pot to 0.1MPa, control the temperature at 50°C, first add xylitol t...

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Abstract

The invention relates to a preparation method of jam, specifically relates to a wild chrysanthemum jam and a preparation method thereof, and belongs to the technical field of food processing. Compared with a prior art, the invention has the following advantages: the wild chrysanthemum flower jam of the present invention maintains most nutrition components in lemon, wild chrysanthemum flower, rose and honey, and a processing process causes little active ingredient loss; the wild chrysanthemum jam of the present invention contains no food additive and can avoid nutrition loss and denaturation under high temperature, and jelly powder is added in the processing process to better solidify the jam; a production technology of the wild chrysanthemum jamof the present invention is simple, at low cost, with a short period and suitable for large-scale batch production.

Description

[0001] technical field [0002] The invention relates to a preparation method of jam, in particular to a wild chrysanthemum jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0003] At present, most of the jam products on the market are citrus jam, strawberry jam and apple jam. The processing principle is to use the pectin contained in the fruit to combine with high-concentration sugar (60%-65%) and high-concentration acid (pH2-3) It acts to form a gel, so it has the characteristics of high sugar, high calorie, sweet and greasy. However, in recent years, with the improvement of consumers' health concepts, consumers no longer like high-sugar foods, but gradually increase their preference for low-sugar and low-calorie foods. But do not see the patent application that there is wild chrysanthemum jam processing technology. Contents of the invention [0004] In view of the problems existing in the exist...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/09A23L21/15
Inventor 勇长亮
Owner DALIAN ZHAOYANG SOFTWARE TECH
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