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A mulberry jam and its preparation method thereof
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A technology of mulberry and jam, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single nutrition and taste, and achieve the effect of soft taste, moisturizing skin and beneficial to human health
Inactive Publication Date: 2017-01-04
陆月霞
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Abstract
Description
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Problems solved by technology
Due to changes in lifestyle and eating habits of modern people, as well as the aggravation of environmental pollution, the function of the human body is degraded, which can be improved by eating health foods such as jam. At present, the nutritional content and taste of jam are relatively single. Combining a variety of food ingredients to increase its nutritional content, making it soft in taste, pleasant in aroma, and beneficial to human health
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Embodiment 1
[0019] A mulberry jam is made from the following raw materials by weight:
[0020] 200 parts of mulberry, 30 parts of sorghum, 20 parts of lettuce, 8 parts of astragalus, 3 parts of roselle, 2 parts of burdock leaves, 2 parts of pine needles, 30 parts of white sugar, 7 parts of maltitol, 10 parts of jelly powder, 5 parts of spirulina powder , appropriate amount of water;
[0021] The preparation method of described mulberry jam, comprises the following steps:
[0022] (1), the mulberry is cleaned and impurity-removed, and an appropriate amount of water is added to make a pulp to obtain pulp;
[0023] (2), soak the sorghum in an aqueous sodiumbicarbonate solution with a mass concentration of 0.1% for 6 hours, then enter a steam pot, cook for 25 minutes under steam at 100-110 ° C, then put it in a beater, add 5 times of water, and beat For 20 minutes, filter and remove the slag from the polished slurry to obtain sorghum slurry;
[0024] (3), remove impurities from the lettuc...
Embodiment 2
[0030] A mulberry jam is made from the following raw materials by weight:
[0031] 500 parts of mulberry, 50 parts of sorghum, 40 parts of lettuce, 15 parts of astragalus, 5 parts of roselle, 4 parts of burdock leaves, 5 parts of pine needles, 50 parts of white sugar, 13 parts of maltitol, 25 parts of jelly powder, 10 parts of spirulina powder , appropriate amount of water;
[0032] The preparation method of described mulberry jam, comprises the following steps:
[0033] (1), the mulberry is cleaned and impurity-removed, and an appropriate amount of water is added to make a pulp to obtain pulp;
[0034] (2), soak the sorghum in a sodiumbicarbonateaqueous solution with a mass concentration of 0.1% for 9 hours, then enter a steam pot, and cook for 15 minutes under steam at 100-110 ° C, then put it in a beater, add 8 times of water, and beat For 15 minutes, filter and remove the slag from the polished slurry to obtain sorghum slurry;
[0035] (3), remove impurities from the ...
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Abstract
The invention discloses a mulberry jam, and it is made by the following ingredients: mulberry, sorghum, lettuce, astragalus membranaceus, roselle, burdock leaves, pine needle, white granulated sugar, maltitol, jelly powder, spirulina powder and water; its preparation method comprises the following steps of: (1) Preparing the jam; (2) Preparing sorghum syrup; (3) Preparing vegetable juice; (4) Preparing nutrition solution; (5) Preparing the solution; (6) Mixing all the obtained materials of the aforesaid steps, adding jelly powder, spirulina powder and some water and the mixed liquid is obtained through even stirring; (7) Putting the mixed liquid in the pot and boiling it till the sauce becomes thick. Then putting mixed liquid in the bottle, sealing it and making it under cold preservation. Mulberry jam of the invention is made by mulberry with sorghum, lettuce, astragalus membranaceus, roselle, spirulina powder and other ingredients. The obtained jam smells fresh and tastes soft, which has the effects of refreshing the throat, moistening the skin, stimulating appetite and digestion. And the jam is beneficial to health of human body.
Description
technical field [0001] The invention belongs to the technical field of food, in particular to a mulberry jam and a preparation method thereof. Background technique [0002] Jam is a gelatinous substance obtained by mixing fruit, sugar and acidity regulator, also called jam. Making jam is one way to preserve fruit for a long time. Jam contains natural fruit acid, which can promote the secretion of digestive juice, enhance appetite and help digestion. Due to changes in lifestyle, eating habits, and aggravation of environmental pollution, the human body has degenerated functions, which can be improved by eating health food such as jam. At present, the nutritional components and taste of jam are relatively simple, and mulberry can be compared with other The combination of various food ingredients increases its nutritional content, makes it soft in taste, pleasant in aroma and beneficial to human health. SUMMARY OF THE INVENTION [0003] The purpose of the present invention ...
Claims
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Application Information
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