Cherry jam and preparation method thereof

Abstract

The invention discloses cherry jam and a preparation method thereof. The cherry jam is characterized by consisting of the following raw materials in parts by weight: 120-130 parts of cherries, 40-50 parts of grapes, 20-30 parts of lemon, 10-20 parts of fig, 10-15 parts of Chinese yam, 5-10 parts of coix seed, 10-20 parts of red beans, 10-20 parts of bighead atractylodes rhizome, 10-15 parts of dogwood, 5-10 parts of sweet potato stems, 5-10 parts of rose, 10-20 parts of propolis, 10-20 parts of white granulated sugar and a proper amount of purified water. Fruit raw materials such as the cherries, grapes, lemon and the like are used, so that the flavor and the taste of the jam are enriched; under the condition that lots of cane sugar is not used, the viscosity of the jam is improved by utilizing the rose pulp and propolis; due to the addition of traditional Chinese medicine additives, the nutrition structure of the jam is balanced. The components have reasonable proportioning and exact effects, and the prepared jam is fresh and delicious in mouthfeel, has unique aroma, is high in nutritive value and wide in market prospects and has the effects of tonifying qi and strengthening the spleen and protecting the liver and strengthening the kidney.

Description

technical field [0001] The invention relates to a jam, in particular to a cherry jam and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. In order to obtain a good gel form and a long shelf life, the traditional jam increases the sugar content, which makes the taste too sweet and greasy, which is not conducive to human health. Moreover, the nutritional value of the jam is relatively low due to the single fruit types and additives in the raw materials. Low, unable to meet the health needs of modern people. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a cherry jam and a preparation method thereof. [0004] A cherry jam and a preparation method thereof, comp...

AI Technical Summary

Problems solved by technology

In order to obtain a good gel form and a long shelf life, the traditional jam increases the sugar content, resulting in an overly sweet and greasy taste, which is not conducive to human health, and because the fruit types and additives in the raw materials are relatively single, the nutritional value of the jam is relatively low. Low, unable to meet the health needs of modern people