Apple and pineapple rice wine jam and preparation method thereof

A technology for pineapple rice and apples, applied in food preparation, application, food science and other directions, can solve problems such as unfavorable human health, sweet and greasy taste, etc., and achieve the effects of high nutritional and health care value, delicate and soft taste, and broad market prospects.

Inactive Publication Date: 2013-08-21
BENGBU JINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An apple-pineapple rice wine-flavored jam is made from the following raw materials in parts by weight:

[0020] 200g apple, 60g pineapple, 30g sapodilla, 40g glutinous rice, 15g mint leaf, 3g white peony root, 5g calcium fruit leaf, 6g green skin, 8g black plum, 55g white sugar, 10g sesame oil, 24g jujube honey, 18g konjac powder, 1g sweet wine koji , Hawthorn kernel powder 1.8g, appropriate amount of purified water.

[0021] A preparation method of apple pineapple rice wine flavor jam, comprising the following steps:

[0022] (1) Grinding Radix Paeoniae Alba, Qingpi, Calcifera Leaf, and Black Plum, put them in clean water with a total weight of 8 times, decoct with low heat twice for 2 hours each time, filter, and combine the filtrates to obtain the extract;

[0023] (2) Wash the glutinous rice, soak it in water at 25°C for 5 hours to make the rice grains absorb water, then remove the glutinous rice and drain the water, put it into the pot together with the extract, a...

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PUM

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Abstract

The invention discloses apple and pineapple rice wine jam which is prepared from the following raw materials in parts by weight: 200-230 parts of apple, 60-80 parts of pineapple, 30-50 parts of naseberry, 40-50 parts of sticky rice, 15-22 parts of mint leaf, 3-5 parts of white paeony root, 5-8 parts of prunus humilis bunge leaf, 6-8 parts of pericarpium citri reticulatae viride, 8-10 parts of smoked plum, 55-66 parts of white granulated sugar, 10-14 parts of sesame oil, 24-28 parts of Chinese date honey, 18-22 parts of konjaku flour, 1-2 parts of sweet distiller's yeast, 1.8-2 parts of Chinese hawthorn seed powder and a proper amount of pure water. According to the produced jam, the rice wine with the health-care effect is added during preparation process, the naseberry has the effects of clearing away the heart-fire and moistening lung; the white paeony root has the effects of nourishing blood and liver, relieving the middle and stopping pain, and retaining yin with astringent and stopping sweating; and the pericarpium citri reticulatae viride has the effects of soothing the liver and relieving stagnant Qi and relieving dyspepsia. The jam is bright in color, moderately sour and sweet, fine, smooth and soft in mouthfeel, has unique fruit aroma and rice wine flavor, is high in nutritive health-care value and has wide market prospect.

Description

technical field [0001] The invention relates to a jam, in particular to an apple pineapple rice wine flavor jam and a preparation method thereof. Background technique [0002] Jam, sweet and sour, is a convenient food for western food, picnic, home travel, and also one of the filling materials for pastry, bread, candy, ice cream and other foods. In order to obtain a good gel form and a longer shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive to human health. In order to solve the above problems, the present invention has developed a low-sugar content and unique rice wine flavor. The jam has a good nourishing effect. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides an apple-pineapple rice wine-flavored jam and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/105A23L1/30A23L7/104A23L21/15
Inventor 黄劲松
Owner BENGBU JINWANG FOOD
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