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Peach blossom jam and preparation method thereof

A technology of peach blossom jam and peach blossom, which is applied in food preparation, functions of food ingredients, food science, etc., to achieve the effect of soft taste, strong fruity aroma, and improving human immune function

Inactive Publication Date: 2014-05-07
陈志豪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no jam prepared with jujubes, peach blossoms and pineapples as raw materials.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Take 200 parts by weight of red dates, wash them, remove the pits, and set aside;

[0020] 2) Take 300 parts by weight of pineapple, wash, peel and cut into pieces, put it into a blender, and beat it into pineapple puree;

[0021] 3) Take the red dates and 200 parts by weight of peach blossoms obtained in step 1) and put them into 400 parts by weight of water to boil, then add 10 parts by weight of jelly powder and 200 parts by weight of maltose, and cook on low heat under stirring until the jelly powder and maltose are completely mixed. Dissolve, then add the pineapple puree prepared in step 2) to it, cook on low heat while stirring until the sauce is thick, bottle and seal it, and store it in the refrigerator after cooling.

Embodiment 2

[0023] 1) Take 300 parts by weight of red dates, wash them, remove the pits, and set aside;

[0024] 2) Take 400 parts by weight of pineapple, wash, peel and cut into pieces, put it into a blender, and beat it into pineapple puree;

[0025] 3) Take the red dates and 300 parts by weight of peach blossoms obtained in step 1) and put them into 500 parts by weight of water to boil, then add 25 parts by weight of jelly powder and 280 parts by weight of maltose, and cook on low heat under stirring until the jelly powder and maltose are completely mixed. Dissolve, then add the pineapple puree prepared in step 2) to it, cook on low heat while stirring until the sauce is thick, bottle and seal it, and store it in the refrigerator after cooling.

Embodiment 3

[0027] 1) Take 260 parts by weight of red dates, wash them, remove the pits, and set aside;

[0028] 2) Take 350 parts by weight of pineapple, wash, peel and cut into pieces, put it into a blender, and beat it into pineapple puree;

[0029] 3) Take the red dates and 250 parts by weight of peach blossoms obtained in step 1) and put them into 450 parts by weight of water to boil, then add 20 parts by weight of jelly powder and 250 parts by weight of maltose, and cook on low heat under stirring until the jelly powder and maltose are completely mixed. Dissolve, then add the pineapple puree prepared in step 2) to it, cook on low heat while stirring until the sauce is thick, bottle and seal it, and store it in the refrigerator after cooling.

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Abstract

The invention discloses peach blossom jam and a preparation method thereof. The peach blossom jam is prepared by the following raw materials by weight: 200-300 parts of red dates, 300-400 parts of pineapples, 200-300 parts of peach blossom, 400-500 parts of water, 10-25 parts of jelly powder, and 200-280 parts of maltose. The preparation method comprises the following steps: (1) the red dates are taken to clean and remove kernels for later use; (2) the pineapples are taken to clean, remove peels and cut into blocks, and are put in a blender to be mixed into pineapple pulp; (3) the red dates obtained in the step (1) and the peach blossom are taken to put in the water for boiling; then the jelly powder and the maltose are added in the water, and are boiled by soft fire in the stirring state until the jelly powder and the maltose are totally dissolved; then the pineapple pulp obtained in the step (2) is added, and is boiled by the soft fire in the stirring state until the jam is thick; the jam is bottled for sealing, and is put in a refrigerator for preservation after being cooled. The peach blossom jam has strong fruity flavor, soft taste and proper sour and sweet, and has the effects of nourishing blood, calming nerves and maintaining beauty.

Description

technical field [0001] The invention belongs to the technical field of food, in particular peach blossom jam; the invention also discloses a preparation method of the peach blossom 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: CN102067935A and the title of invention "A Jujube and Tremella Jam for Frozen Drinks and Its Preparation Method" discloses a frozen drink Jujube and white fungus jam and a preparation method thereof. According to the red date and white fungus jam for frozen drinks of the present invention, the raw materials of the red date and white fungus jam include by mass ratio: red date juice 5-20% (solid content 3-5%),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/09A23L1/29A23L29/30
CPCA23L29/30A23L21/12A23L33/00A23V2002/00A23V2200/30
Inventor 陈志豪
Owner 陈志豪
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