CN108433068A - A kind of preparation method of medlar red date hawthorn compound nectar - Google Patents

Abstract

The present invention relates to a kind of preparation methods of medlar red date hawthorn compound nectar, and a kind of NEW TYPE OF COMPOSITE jam is obtained through processing after coordinating jujube, hawthorn, foodstuff glue, white granulated sugar, citric acid and D sodium ascorbates to mix new fresh fructus lycii.The present invention is by the food materials of " medicine-food two-purpose " --- matrimony vine is added in jam, improves the edible value of matrimony vine；Jam obtained is in reddish dark brown, and suitable acidity mouthfeel can largely stimulate the sense of taste, improve loss of appetite, also aid digestion and healthcare function.

Description

A kind of preparation method of wolfberry red date hawthorn compound jam

technical field

The invention belongs to the technical field of food, and in particular relates to a method for preparing compound jam of wolfberry, red dates and hawthorn.

Background technique

Lycium barbarum, also known as wolfberry and red earrings, is the mature fruit of Lycium barbarum, a small shrub in the family Solanaceae. Lycium barbarum is sweet in taste and flat in nature. Goji berries are rich in goji berry polysaccharides, fats, proteins, free amino acids, taurine, betaine, vitamins B1, B2, E, C, especially carotenoids. Modern pharmacological studies have confirmed that wolfberry can regulate the body's immune function, effectively inhibit tumor growth and cell mutation, delay aging, resist fatty liver, regulate blood lipids and blood sugar, and promote hematopoietic function.

Jujube, also known as jujube. Containing 18 kinds of amino acids necessary for human body, including protein, fat, sugar, organic acid and phosphorus, calcium, iron and vitamin B, C, P and other substances, it is a natural vitamin fruit. It has the functions of invigorating the spleen and replenishing qi, nourishing blood and calming the nerves, moistening the lungs and relieving cough, and reconciling various medicines. It has good curative effects on hypertension, atherosclerosis, coronary heart disease, etc. It also has the effect of preventing and fighting cancer and prolonging life. There was a saying that "eat three jujubes a day, and the beauty will not look old".

Hawthorn is also called Shanlihong, Hongguo and Rouge. It tastes sour, sweet and slightly warm. It can be eaten raw or made into preserved fruit cake. It contains a lot of vitamin C and trace elements. It can expand blood vessels, lower blood pressure, lower blood sugar, improve and promote cholesterol excretion and lower blood lipids, prevent the occurrence of hyperlipidemia, and can also appetize and promote digestion. , The flavonoids and vitamin C contained in hawthorn can block and reduce the generation of free radicals, enhance the body's immunity, delay aging, prevent and fight cancer.

With the development of today's society, people's dietary choices are gradually increasing, and they are more and more fond of healthy health drinks. Jam is rich in nutrients, which can quickly supplement the energy and nutritional needs of the human body. The compound jam with red dates, wolfberry and hawthorn is more Satisfy consumers' needs for health, and have health effects such as increasing appetite, strengthening spleen and replenishing qi, nourishing liver and kidney, benefiting energy and improving eyesight, and regulating qi and blood. .

Contents of the invention

In view of the above-mentioned benefits, the present invention aims to provide a compound jam of Chinese wolfberry, red dates and hawthorn that increases appetite, promotes digestion and has health care effects.

A compound jam of wolfberry, red dates and hawthorn is mainly characterized in that it comprises the following steps:

Step 1, processing of raw materials:

a. In parts by weight, select 20-30 parts of fresh, non-rotten goji berries, wash them 2-3 times, and cook them in water at 85°C for 2-6 minutes to inactivate polyphenol oxidase and prevent enzymatic browning , adding 0.2%-0.4% sodium citrate, then crushing, beating and pressing according to the ratio of solid to liquid 1:1-1:3, to obtain wolfberry pulp;

b. In parts by weight, select 20-30 parts of fresh jujubes free of mildew and rotten insects, remove the pits of the jujubes, clean them, add them into water according to the ratio of material to liquid at 1:1-1:4, and precook them at 75°C for 40-30 parts. 60min, then beating to obtain jujube pulp;

c. In terms of parts by weight, select 30-50 parts of fresh hawthorn, first wash and remove the core, then add water according to the ratio of material to liquid 2:1-1:2, pre-boil at 70°C for 40-60min, and then beat to obtain Hawthorn pulp;

Step 2. Blending: Mix wolfberry pulp, red date pulp, and hawthorn pulp, add sodium citrate (0.1%-0.4%) and D-ascorbic acid (0.2%-0.5%) to protect the color, and add food glue (0.5%-0.5%) 1%), white sugar (10%-20%), stir for 30min;

Step 3, acidity adjustment: when stirring, use an acidity regulator to control the acidity between 3.5-4.5;

Step 4, Homogenization and Sterilization: Homogenize at a pressure of 17MPa/70°C; Sterilize at 120°C for 4s-6s;

Step 5, packaging: filling glass jars (500ml);

Step 6, cooling: use a step-by-step cooling system at 70°C-50°C-30°C.

Further, it is characterized in that: Steps 1, 2, and 3 are carried out simultaneously, so as to reduce the exposure time of the juice in the air and prevent browning;

Further, the above-mentioned food gum is mixed with pectin and CMCC in a ratio of 1:1-1:3;

Furthermore, the cooling system adopts step-by-step cooling, which avoids the bursting of the glass jar caused by the sudden drop in temperature.

The present invention adds "medicine and food dual-purpose" food material - Lycium barbarum into the jam, which improves the edible value of Lycium barbarum; the prepared jam is dark reddish brown, and the suitable acidity taste can greatly stimulate the sense of taste, improve the loss of appetite, and Help digestion and health function.

Detailed ways

Example 1:

A preparation method of Chinese wolfberry, red dates and hawthorn compound jam is mainly characterized in that it comprises the following steps:

Step 1, processing of raw materials:

a. In terms of parts by weight, select 20 parts of fresh, mildew-free wolfberry, wash it 3 times, and then cook it in water at 85°C for 6 minutes to inactivate polyphenol oxidase, prevent enzymatic browning, and add 0.4% citric acid Sodium, then crushing, beating and squeezing according to the ratio of material to liquid 1:3, to obtain wolfberry pulp;

b. In terms of parts by weight, select 25 parts of fresh jujubes free from mildew and rotten insects, remove the pits from the jujubes, clean them, add them into water according to the ratio of material to liquid at 1:4, pre-cook them at 75°C for 60 minutes, and beat them to obtain jujube pulp ;

c. In terms of parts by weight, select 50 parts of fresh hawthorn, first wash and then remove the core, then add water according to the ratio of material to liquid at 2:1, pre-boil for 60 minutes at 70 ° C, and then beat to obtain hawthorn pulp;

Step 2, deployment: mix wolfberry pulp, red date pulp, hawthorn pulp, add sodium citrate (0.4%) and D-ascorbic acid (0.2%) to protect the color, and add food glue (1%), white sugar (10% ), stirring for 30min;

Step 3, acidity adjustment: when stirring, use an acidity regulator to control the acidity to 4.5;

Step 4. Homogenization and sterilization: Homogenize at a pressure of 17MPa/70°C; sterilize at 120°C for 4s;

Step 5, packaging: filling glass jars (500ml);

Step 6, cooling: use a step-by-step cooling system at 70°C-50°C-30°C.

Wherein, it is characterized in that: Steps 1, 2, and 3 are carried out simultaneously, so as to reduce the exposure time of the juice in the air and prevent browning;

Wherein, above-mentioned food glue is that pectin and CMCC mix with the ratio of 1:1;

Among them, the cooling system adopts step-by-step cooling, which avoids the bursting of the glass jar caused by the sudden drop in temperature.

Example 2:

A preparation method of Chinese wolfberry, red dates and hawthorn compound jam is mainly characterized in that it comprises the following steps:

Step 1, processing of raw materials:

a. In terms of parts by weight, select 30 parts of fresh, non-rotten wolfberry, wash them three times, and then cook them in water at 85°C for 6 minutes to inactivate polyphenol oxidase and prevent enzymatic browning. Add 0.3% citric acid Sodium, then crushing, beating and squeezing according to the ratio of material to liquid 1:1, to obtain wolfberry pulp;

b. In terms of parts by weight, select 30 parts of fresh jujubes that are free from mildew and rotten insects, remove the pits of the jujubes, clean them, add them to water according to the ratio of material to liquid at 1:1, pre-cook them at 75°C for 40 minutes, and beat them to obtain jujube pulp ;

c. In terms of parts by weight, select 40 parts of fresh hawthorn, first wash and then remove the core, then add water according to the ratio of material to liquid at 1:1, pre-boil for 40 minutes at 70 ° C, and then beat to obtain hawthorn pulp;

Step 2, deployment: mix wolfberry pulp, red date pulp, hawthorn pulp, add sodium citrate (0.2%) and D-ascorbic acid (0.5%) to protect the color, and add food glue (0.5%), white sugar (20% ), stirring for 30min;

Step 3, acidity adjustment: when stirring, use an acidity regulator to control the acidity 4;

Step 4, Homogenization and Sterilization: Homogenize at a pressure of 17MPa/70°C; Sterilize at 120°C for 6s;

Step 5, packaging: filling glass jars (500ml);

Step 6, cooling: use a step-by-step cooling system at 70°C-50°C-30°C.

Wherein, it is characterized in that: Steps 1, 2, and 3 are carried out simultaneously, so as to reduce the exposure time of the juice in the air and prevent browning;

Wherein, above-mentioned food glue is that pectin and CMCC mix with the ratio of 1:3;

Among them, the cooling system adopts step-by-step cooling, which avoids the bursting of the glass jar caused by the sudden drop in temperature.

Example 3:

A preparation method of Chinese wolfberry, red dates and hawthorn compound jam is mainly characterized in that it comprises the following steps:

Step 1, processing of raw materials:

a. In parts by weight, select 25 parts of fresh, non-rotten wolfberry, wash them three times, and then cook them in water at 85°C for 2 minutes to inactivate polyphenol oxidase and prevent enzymatic browning. Add 0.2% citric acid Sodium, then crushing, beating and squeezing according to the ratio of material to liquid 1:2, to obtain wolfberry pulp;

b. In terms of parts by weight, select 20 parts of fresh jujubes free from mildew and rotten insects, remove the pits of the jujubes, clean them, add them to water according to the ratio of material to liquid at 1:3, pre-cook them at 75°C for 50 minutes, and beat them to obtain jujube pulp ;

c. In terms of parts by weight, select 30 parts of fresh hawthorn, first wash and then remove the core, then add water according to the ratio of material to liquid of 1:2, pre-boil at 70 ° C for 50 minutes, and then beat to obtain hawthorn pulp;

Step 2, deployment: mix wolfberry pulp, red date pulp, hawthorn pulp, add sodium citrate (0.1%) and D-ascorbic acid (0.3%) to protect the color, and add food glue (0.75%), white sugar (15% ), stirring for 30min;

Step 3, acidity adjustment: when stirring, use an acidity regulator to control the acidity to 3.5;

Step 4. Homogenization and sterilization: homogenize at a pressure of 17MPa/70°C; sterilize at 120°C for 5s;

Step 5, packaging: filling glass jars (500ml);

Step 6, cooling: use a step-by-step cooling system at 70°C-50°C-30°C.

Wherein, it is characterized in that: Steps 1, 2, and 3 are carried out simultaneously, so as to reduce the exposure time of the juice in the air and prevent browning;

Wherein, above-mentioned food glue is that pectin and CMCC mix with the ratio of 1:2;

Among them, the cooling system adopts step-by-step cooling, which avoids the bursting of the glass jar caused by the sudden drop in temperature.

The wolfberry red date and hawthorn compound jam prepared by the method of the invention is dark reddish brown, and the suitable acidity taste can greatly stimulate the sense of taste, improve loss of appetite, and also have the functions of helping digestion and health care, and further improving the edible value of the wolfberry.

The numerical values given in the examples are not limited to the specific numerical values mentioned, and can be varied arbitrarily within the corresponding numerical ranges indicated in the claims and the summary of the invention.

The above is only the preferred embodiment of the present invention, it should be pointed out that for those skilled in the art, without departing from the inventive concept of the present invention, some modifications and improvements can also be made, and these all belong to the present invention. protection scope of the invention.

Claims (4)

1. a kind of preparation method of medlar red date hawthorn compound nectar, it is characterised in that include the following steps：

Step 1: the processing of raw material：

A, in parts by weight, 20-30 parts of matrimony vine fresh, that nothing is mildew and rot is chosen, is eluriated 2-3 times, then boil in 85 DEG C of water 2-6 Minute makes polyphenol oxidase enzymatic inactivation, prevents enzymatic browning, 0.2%-0.4% sodium citrates is added, then according to solid-liquid ratio 1:1-1:3 Crushing and beating, squeezing are carried out, wolfberry fruit syrup is obtained；

B, in parts by weight, 20-30 parts of jujube fresh, without insect pest of going rotten is chosen, jujube is enucleated, is cleaned up, according to material Liquor ratio 1:1-1:4 are added to the water, and precook 40-60min at 75 DEG C, is then beaten, obtains red jujube pulp；

C, in parts by weight, fresh hawthorn 30-50 parts are chosen, first cleans and is enucleated afterwards, then according to solid-liquid ratio 2:1-1:2 are added water In, precook 40-60min at 70 DEG C, is then beaten, and obtains hawthorn slurry；

Step 2: allotment：By wolfberry fruit syrup, red jujube pulp, hawthorn slurry mixing, sodium citrate is added（0.1%-0.4%）With D- Vitamin Cs Acid（0.2%-0.5%）Color protection is carried out, while foodstuff glue is added（0.5%-1%）, white granulated sugar（10%-20%）, stir 30min；

Step 3: acidity adjustment：When stirring, using acidity regulator Controlled acidity between 3.5-4.5；

Step 4: homogeneous and sterilizing：It homogenizes under the conditions of 17MPa/70 DEG C of pressure；Sterilize 4s-6s under the conditions of 120 DEG C；

Step 5: packaging：It is filling to carry out glass jar（500ml）；

Step 6: cooling：Using 70 DEG C -50 DEG C -30 DEG C of cooling system step by step.

2. a kind of preparation method of medlar red date hawthorn compound nectar as described in claim 1, it is characterised in that：Step 1: Two, it three to be carried out at the same time, to reduce the time that juice exposes in air, prevent brown stain.

3. a kind of preparation method of medlar red date hawthorn compound nectar as described in claim 1, it is characterised in that：Above-mentioned food Glue is pectin and CMCC with 1:1-1:3 ratio mixing.

4. a kind of preparation method of medlar red date hawthorn compound nectar as described in claim 1, it is characterised in that：Cooling system Using cooling down step by step, avoids the glass jar caused by temperature decrease and burst.