Making method of acorn, roxburgh rose and flos sophorae jam
A production method and acorn technology, which are applied in the field of food processing, can solve problems such as unfavorable human health and low sugar content, and achieve the effects of easy preservation, improvement of spleen and stomach deficiency and easy realization.
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Embodiment 1
[0028] Embodiment 1, a kind of preparation method of acorn prickly pear pagoda flower jam adopts following process steps:
[0029] A. Acorn pretreatment: Take fresh mature acorns, peel and clean them, break them into 4-8mm granules, soak them in clean water for 16 hours, remove and drain the body surface water, and then put Soak in clean water for 18 hours, remove and drain the body surface water, then put it into a sandwich pot, add water twice the weight of acorns, appropriate amount of malt, heat and keep warm for saccharification to obtain acorn syrup;
[0030] B. Rosa roxburghii pretreatment: select fresh Rosa roxburghii, wash, deburr, cut and remove seeds to obtain Rosa roxburghii pulp, add Rosa roxburghii pulp 1.5 times the weight and boil in water for 5 minutes, then use a beater to make Rosa roxburghii pulp;
[0031] C. Grapefruit pretreatment: select mature grapefruits and wash them, peel off the outer skin with a peeler and shred it, add pomelo peels 4 times the wei...
Embodiment 2
[0038] Embodiment 2, a kind of preparation method of acorn prickly pear pagoda flower jam adopts following process steps:
[0039] A. Acorn pretreatment: Take fresh mature acorns, remove the shells and skins, clean them, break them into 4-8mm granules, soak them in clean water for 18 hours, remove and drain the surface water, and put them in Soak in clean water for 20 hours, remove and drain the body surface water, then put it into a sandwich pot, add water 2.5 times the weight of acorns, appropriate amount of malt, heat and keep warm for saccharification to obtain acorn syrup;
[0040] B. Rosa roxburghii pretreatment: select fresh Rosa roxburghii, wash, deburr, cut and remove seeds to obtain Rosa roxburghii pulp, add Rosa roxburghii pulp twice the weight and boil in water for 5 minutes, then use a beater to make Rosa roxburghii pulp;
[0041] C. Grapefruit pretreatment: select mature grapefruits and wash them, peel off the outer skin with a peeler and shred it, add pomelo pee...
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