CN103689304B - A kind of Cumquat sauce and preparation method thereof - Google Patents
A kind of Cumquat sauce and preparation method thereof Download PDFInfo
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- CN103689304B CN103689304B CN201310668785.5A CN201310668785A CN103689304B CN 103689304 B CN103689304 B CN 103689304B CN 201310668785 A CN201310668785 A CN 201310668785A CN 103689304 B CN103689304 B CN 103689304B
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- cumquat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of Cumquat sauce and preparation method thereof, belongs to food processing technology field.This kind of Cumquat sauce is made up of the raw material of following weight proportion: white granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%.The preparation method of above-mentioned a kind of Cumquat sauce, reasonable in design, cumquat is processed into Cumquat sauce, solve cumquat to preserve not easily, by the large problem of seasonal effect, when ensureing cumquat nutrition to greatest extent, facilitate consumer to use, in addition, consumer can the various beverage of DIY according to the hobby of oneself.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Cumquat sauce and preparation method thereof.
Background technology
Cumquat is tropical fruit (tree), abounds with in south such as Guangdong and Guangxi Provinces.Cumquat not only containing multivitamin, carbohydrate etc., be of high nutritive value, have anti-inflammatory, remove phlegm, antiulcer, help help digestion, hypotensive, strengthen cardiac function and effects such as cough-relieving of regulating the flow of vital energy, have more significant curative effect effect to bronchitis.In prior art, the processing of cumquat mostly is and is squeezed into fruit juice use or makes preserved fruit, have no the example being processed into jam.
Summary of the invention
For prior art Problems existing, the object of the invention is to design the technical scheme that a kind of Cumquat sauce and preparation method thereof is provided.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 45 ~ 55%, cumquat skin silk 15 ~ 25%, drinking water 4 ~ 8%, cumquat juice 20 ~ 30%, vitamin C 0.02 ~ 0.08%, citric acid 0.4 ~ 0.6%, carragheen 0.1 ~ 0.3%, pectin 0.6 ~ 1.0%, potassium sorbate 0.02 ~ 0.08% and flavoring essence 0.08 ~ 0.18%.
Described a kind of Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 48 ~ 52%, cumquat skin silk 17 ~ 22%, drinking water 5 ~ 6%, cumquat juice 23 ~ 26%, vitamin C 0.04 ~ 0.06%, citric acid 0.45 ~ 0.55%, carragheen 0.15 ~ 0.25%, pectin 0.7 ~ 0.9%, potassium sorbate 0.04 ~ 0.06% and flavoring essence 0.1 ~ 0.15%.
The preparation method of described a kind of Cumquat sauce, is characterized in that comprising following processing step:
1) get fresh cumquat to carry out cleaning, squeezing the juice, obtain cumquat juice, then to the chopping of cumquat skin, debitterize, obtain cumquat skin silk;
2) hot digestion is carried out after getting the mixing of the cumquat juice of described weight, drinking water and cumquat skin silk;
3) to be heated to add when 50 ~ 70 DEG C described weight vitamin C and formula in 99% white granulated sugar;
4) by the white granulated sugar of 1% and the carragheen of described weight in formula and pectin mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 50 ~ 70 DEG C time, successively add the potassium sorbate of described weight, citric acid and flavoring essence, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
The preparation method of described a kind of Cumquat sauce, is characterized in that getting fresh cumquat in described step 1) first soaks 5 ~ 10 minutes with boiling water, then cleans with warm water.
The preparation method of described a kind of Cumquat sauce, is characterized in that carrying out debitterize once with the salt solution that concentration is 2% after the chopping of cumquat skin in described step 1).
The preparation method of above-mentioned a kind of Cumquat sauce, reasonable in design, cumquat is processed into Cumquat sauce, solve cumquat to preserve not easily, by the large problem of seasonal effect, when ensureing cumquat nutrition to greatest extent, facilitate consumer to use, in addition, consumer can the various beverage of DIY according to the hobby of oneself.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 23.2kg, drinking water 5kg and cumquat skin silk 20kg mixing;
3) to be heated to adding vitamin C 0.05kg and white granulated sugar 49.5kg when 60 DEG C;
4) by white granulated sugar 0.5kg, carragheen 0.2kg and pectin 0.8kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.05kg, citric acid 0.6kg and flavoring essence 0.1kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 2:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 15kg, drinking water 2.28kg and cumquat skin silk 30kg mixing;
3) to be heated to adding vitamin C 0.01kg and white granulated sugar 51.48kg when 50 DEG C;
4) by white granulated sugar 0.52kg, carragheen 0.05kg and pectin 0.4kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.01kg, citric acid 0.2kg and flavoring essence 0.05kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 3:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 35kg, drinking water 7.2kg and cumquat skin silk 15kg mixing;
3) to be heated to adding vitamin C 0.1kg and white granulated sugar 39.6kg when 70 DEG C;
4) by white granulated sugar 0.4kg, carragheen 0.4kg and pectin 1.2kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 70 DEG C time, add potassium sorbate 0.1kg, citric acid 0.8kg and flavoring essence 0.2kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Embodiment 4:
1) get fresh cumquat boiling water to soak 5 ~ 10 minutes, then by the foreign material outside warm water cleaning removing cumquat skin and harmful substance, then squeeze the juice, obtain cumquat juice; Simultaneously to the chopping of cumquat skin, be the salt solution debitterize of 2% by concentration, obtain cumquat skin silk;
2) hot digestion is carried out after getting cumquat juice 25kg, drinking water 2.28kg and cumquat skin silk 30kg mixing;
3) to be heated to adding vitamin C 0.01kg and white granulated sugar 41.58kg when 50 DEG C;
4) by white granulated sugar 0.42kg, carragheen 0.05kg and pectin 0.4kg mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 60 DEG C time, add potassium sorbate 0.01kg, citric acid 0.2kg and flavoring essence 0.05kg successively, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
Claims (5)
1. a Cumquat sauce, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 40 ~ 60%, cumquat skin silk 10 ~ 30%, drinking water 2 ~ 10%, cumquat juice 15 ~ 35%, vitamin C 0.01 ~ 0.1%, citric acid 0.2 ~ 0.8%, carragheen 0.05 ~ 0.4%, pectin 0.4 ~ 1.2%, potassium sorbate 0.01 ~ 0.1% and flavoring essence 0.05 ~ 0.2%;
This Cumquat sauce is obtained by following steps:
1) get fresh cumquat to carry out cleaning, squeezing the juice, obtain cumquat juice, then to the chopping of cumquat skin, debitterize, obtain cumquat skin silk;
2) hot digestion is carried out after getting the mixing of the cumquat juice of described weight, drinking water and cumquat skin silk;
3) to be heated to add when 50 ~ 70 DEG C described weight vitamin C and formula in 99% white granulated sugar;
4) by the white granulated sugar of 1% and the carragheen of described weight in formula and pectin mixing through colloid mill evenly after be added in the material that step 3) obtains and boil and stir, then to cool;
5) to be cooled to 50 ~ 70 DEG C time, successively add the potassium sorbate of described weight, citric acid and flavoring essence, stir, be cooled to normal temperature, namely obtain Cumquat sauce.
2. a kind of Cumquat sauce as claimed in claim 1, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 45 ~ 55%, cumquat skin silk 15 ~ 25%, drinking water 4 ~ 8%, cumquat juice 20 ~ 30%, vitamin C 0.02 ~ 0.08%, citric acid 0.4 ~ 0.6%, carragheen 0.1 ~ 0.3%, pectin 0.6 ~ 1.0%, potassium sorbate 0.02 ~ 0.08% and flavoring essence 0.08 ~ 0.18%.
3. a kind of Cumquat sauce as claimed in claim 1, is characterized in that being made up of the raw material of following weight proportion:
White granulated sugar 48 ~ 52%, cumquat skin silk 17 ~ 22%, drinking water 5 ~ 6%, cumquat juice 23 ~ 26%, vitamin C 0.04 ~ 0.06%, citric acid 0.45 ~ 0.55%, carragheen 0.15 ~ 0.25%, pectin 0.7 ~ 0.9%, potassium sorbate 0.04 ~ 0.06% and flavoring essence 0.1 ~ 0.15%.
4. a kind of Cumquat sauce as claimed in claim 1, is characterized in that getting fresh cumquat in described step 1) first soaks 5 ~ 10 minutes with boiling water, then cleans with warm water.
5. a kind of Cumquat sauce as claimed in claim 1, is characterized in that carrying out debitterize once with the salt solution that concentration is 2% after the chopping of cumquat skin in described step 1).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310668785.5A CN103689304B (en) | 2013-12-11 | 2013-12-11 | A kind of Cumquat sauce and preparation method thereof |
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| CN201310668785.5A CN103689304B (en) | 2013-12-11 | 2013-12-11 | A kind of Cumquat sauce and preparation method thereof |
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| CN103689304B true CN103689304B (en) | 2015-09-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104621492A (en) * | 2015-01-24 | 2015-05-20 | 李汶峰 | Orange peel paste and preparation method thereof |
| CN105725141A (en) * | 2016-03-01 | 2016-07-06 | 蒙庆 | Compound orange peel sauce and preparation method thereof |
| CN105747199A (en) * | 2016-03-24 | 2016-07-13 | 陈付峰 | Nutritious paste containing catalpa bungei flowers and preparation method of nutritious paste |
| CN105707196A (en) * | 2016-05-06 | 2016-06-29 | 江西吉香林食品有限公司 | Mandarin orange crisp and production process |
| CN106107788A (en) * | 2016-07-13 | 2016-11-16 | 湖南农业大学 | A kind of Fructus Fortunellae Margaritae Fructus Citri Limoniae Fructus Lycii fruit jam and processing method thereof |
| CN106858485A (en) * | 2017-03-23 | 2017-06-20 | 四川农业大学 | The preparation method of jasmine flower sauce |
| CN109953314A (en) * | 2017-12-25 | 2019-07-02 | 石家庄以岭药业股份有限公司 | A kind of rose paste and preparation method thereof |
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| CN101341914A (en) * | 2008-05-27 | 2009-01-14 | 郭毅 | Honey kumquat tea and preparation technique |
| CN102550903B (en) * | 2011-12-27 | 2013-05-01 | 广州合诚实业有限公司 | Rose jam and preparation method thereof |
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Address after: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee after: HANGZHOU MEITECHUNXIANG FOOD Co.,Ltd. Address before: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee before: HANGZHOU JIAHE FOOD Co.,Ltd. |
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Effective date of registration: 20240222 Address after: Room 1001, Building 1, No. 321 Qingchun Road, Fuxi Street, Deqing County, Huzhou City, Zhejiang Province, 313200 Patentee after: Zhejiang Jiurun Food Technology Co.,Ltd. Country or region after: China Address before: 311112 Hangzhou, Zhejiang Yuhang District, Liangzhu street, Gou Zhuang Road, 5, 6 green house. Patentee before: HANGZHOU MEITECHUNXIANG FOOD Co.,Ltd. Country or region before: China |
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