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Rose and hawthorn fruit jam and preparation method thereof

A technology of hawthorn jam and rose flower, which is applied to the functions of food ingredients, food ingredients containing oligosaccharides, food science, etc., can solve the problems of lack of health function jams and single jam varieties, and achieve uniform and non-dripping jams with good taste Delicate, translucent color effect

Inactive Publication Date: 2017-03-15
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the jam kind on the market is relatively single at present, basically is based on apple, tomato, especially lacks the jam with health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A rose hawthorn jam, mainly made of the following raw materials: 5g rose, 25g hawthorn, 2g roselle, 10g yam, 5g wolfberry, 5g red date, 36g white sugar, 3g fructooligosaccharide, 1g tea polyphenol, citric acid 0.15g, sodium alginate 0.24g.

[0030] A method for preparing rose hawthorn jam, comprising the following steps:

[0031] (1) Screening: For roses, choose fresh, non-rotten, and non-yellowing petals; for hawthorns, choose pure, bright colors, no rotten insect eyes, and full volume;

[0032] (2) Pretreatment: Take 5g of rose petals, wash and drain, soak in 0.02% citric acid solution (mass volume ratio) for 60mim; weigh 25g of hawthorn, rinse with water, remove the core, and place in 0.02% lemon Soak in acid solution (mass volume ratio) for 30min;

[0033] (3) Softening: Put the soaked rose petals and hawthorn into 0.1% citric acid solution (mass volume ratio), boil for 4 minutes, take out after softening;

[0034] (4) Beating: put the softened rose petals and ha...

Embodiment 2

[0038] A kind of rose hawthorn jam, mainly made of the following raw materials: 4g of roses, 20g of hawthorn, 1g of roselle, 8g of Chinese yam, 4g of wolfberry, 4g of red dates, 30g of white sugar, 2g of fructooligosaccharides, 0.5g of tea polyphenols, lemon acid 0.1g, sodium alginate 0.2g.

[0039] A method for preparing rose hawthorn jam, comprising the following steps:

[0040] (1) Screening: For roses, choose fresh, non-rotten, and non-yellowing petals; for hawthorns, choose pure, bright colors, no rotten insect eyes, and full volume;

[0041] (2) Pretreatment: Take 4g of rose petals, wash and drain, soak in 0.02% citric acid solution (mass volume ratio) for 50mim; weigh 20g of hawthorn, rinse with water, remove the core, and place in 0.02% lemon Soak in acid solution (mass to volume ratio) for 25 minutes;

[0042] (3) Softening: Put the soaked rose petals and hawthorn into 0.1% citric acid solution (mass volume ratio), boil for 4 minutes, take out after softening;

[0...

Embodiment 3

[0047] A rose hawthorn jam, mainly made of the following raw materials: 6g of roses, 30g of hawthorn, 3g of roselle, 12g of yam, 6g of wolfberry, 6g of red dates, 40g of white sugar, 4g of fructooligosaccharides, 1.5g of tea polyphenols, lemon acid 0.2g, sodium alginate 0.3g.

[0048] A method for preparing rose hawthorn jam, comprising the following steps:

[0049] (1) Screening: For roses, choose fresh, non-rotten, and non-yellowing petals; for hawthorns, choose pure, bright colors, no rotten insect eyes, and full volume;

[0050] (2) Pretreatment: Take 6g of rose petals, wash them, drain them, and soak them in 0.02% citric acid solution (mass volume ratio) for 70mim; weigh 30g of hawthorns, wash them with water, remove the core, and place them in 0.02% lemon Soak in acid solution (mass volume ratio) for 35min;

[0051] (3) Softening: Put the soaked rose petals and hawthorn into 0.1% citric acid solution (mass volume ratio), boil for 4 minutes, take out after softening;

...

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PUM

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Abstract

The invention discloses rose and hawthorn fruit jam and a preparation method thereof. The rose and hawthorn fruit jam is mainly prepared from the following raw materials in parts by weight: 24 to 36 parts of rose and hawthorn in a weight ratio of 1 to 5, 1 to 3 parts of hibiscus sabdariffa, 8 to 12 parts of rhizoma dioscoreae, 4 to 6 parts of fructus lycii, 4 to 6 parts of red jujube, 30 to 40 parts of white granulated sugar, 2 to 4 parts of fructo-oligosaccharide, 0.5 to 1.5 parts of tea polyphenol, 0.1 to 0.2 part of citric acid and 0.2 to 0.3 part of sodium alginate. The rose and hawthorn fruit jam is prepared by processes of screening the raw materials, pretreating, softening, pulping, burdening, decocting, canning, sterilizing and the like. The fruit jam disclosed by the invention has the advantages of simple preparation process, delicate taste, moderate sourness and sweetness, aromatic flavor of the rose and the hawthorn, good gel property and bright luster; the fruit jam disclosed by the invention also has the efficacy of reducing blood fat, aiding digestion and beautifying skin.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a rose hawthorn jam and a preparation method thereof. Background technique [0002] Rose is a kind of Rosaceae plant, which is planted in Shandong, Yunnan, Henan and Xinjiang in my country. Rose has good medicinal value and health care function, rich in protein, fat, various amino acids, vitamins and minerals. Substances, etc., have the effects of nourishing blood, regulating the stomach, appetizing and eliminating food, detoxifying and beautifying the skin. [0003] Hawthorn, also known as shanlihong and shanliguo, is a genus of Hawthorn in the family Rosaceae. It is distributed in Shandong, Shaanxi, Shanxi, Henan, Jiangsu and other places in my country. Hawthorn is rich in vitamins, trace elements, carbohydrates, organic acids, flavonoids and other ingredients. It has the effects of aiding digestion, lowering blood fat, anti-atherosclerosis, and antibacterial. [0004] ...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/10A23L33/105A23L33/125
CPCA23V2002/00A23V2200/3262A23V2200/32A23V2200/318A23V2250/2132A23V2250/032A23V2250/5026A23V2250/28
Inventor 孙军涛张智超肖付刚张永清陈文娜
Owner XUCHANG UNIV
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