CN108783344A - A kind of honey fig fruit jam and preparation method thereof - Google Patents
A kind of honey fig fruit jam and preparation method thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 40
- 235000012907 honey Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241001075517 Abelmoschus Species 0.000 claims abstract description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 235000020095 red wine Nutrition 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 206010033546 Pallor Diseases 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 13
- 235000019441 ethanol Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 229930195210 Ophiopogon Natural products 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 240000003915 Lophatherum gracile Species 0.000 claims description 7
- 244000141353 Prunus domestica Species 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 244000248557 Ophiopogon japonicus Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 13
- 241001448424 Ophiopogon Species 0.000 description 6
- 239000002932 luster Substances 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 238000005660 chlorination reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000218218 Ficus <angiosperm> Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010525 oxidative degradation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of honey fig fruit jams and preparation method thereof, are related to food processing technology field, and raw material includes by weight：80-100 parts of fig, 10-16 parts of sunset abelmoschus flower, 0.05-0.15 parts of Herba Lophatheri extract, 0.01-0.03 parts of tea polyphenols, 2.2-2.8 parts of lemon juice, 0.02-0.1 parts of sodium chloride, 30-40 parts of sucrose, 4-8 parts of honey, Radix Ophiopogonis 1-2 part, 10-20 parts of red wine, 0.1-0.3 parts of thickener.Jam bright color, sweet and sour taste, the consistency of the present invention is appropriate, and aromatic flavour, full of nutrition, and nutritional ingredient loss is few, there is good health-care efficacy, direct-edible or with water Instant Drinks, long-term drinking has nourish and beautify skin, anti-aging function, there is good promotional value.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of honey fig fruit jam and preparation method thereof.
Background technology
Fig is the perennial woody plant of Rosales Moraceae Ficus, and pulp is soft, full of nutrition, and fruity is sweet
Such as honey, containing a large amount of glucose and fructose, more than 30 kinds of lipid material contains abundant amino acid, organic acid, enzyme and micro
Element, edible rate are up to 92% or more；There is reinforcing spleen to promote digestion again, relax bowel, reducing blood lipid, blood pressure lowering, reducing pharyngeal swelling, Replacement Battalion
It supports, the effect of the medicine-food two-purposes such as cancer-resisting.《Compendium of Materia Medica》It carries：" fig sweet taste, nontoxic, main appetizing, antidiarrheal dysentery are controlled
Five hemorrhoid, sore-throat ", fig is known as " Angel " in tieing up language, with its distinctive edible value and medical value by Xin Jiangnan
Boundary the Uighurs is considered as " holy fruit ", is one of the representative of Xinjiang South Sinkiang characteristic fruit as sacrifice fruit.
Fresh fig not storage tolerance, commonly used to fresh food, also can the system of processing do, preserved fruit processed, jam, fruit juice, fruit tea,
Fruit wine, beverage, tin product.But brown stain is easy tod produce during being processed into jam, jam color is deeper, and color and luster does not become clear,
The nutritional ingredient of product changes.
Invention content
Technical problems based on background technology, the present invention propose a kind of honey fig fruit jam and its preparation side
Method, jam bright color obtained, sweet and sour taste, consistency are appropriate, and aromatic flavour, full of nutrition, there is good health-care efficacy.
A kind of honey fig fruit jam proposed by the present invention, raw material include by weight：80-100 parts of fig, yellow another name for Sichuan Province
10-16 parts of sunflower, 0.05-0.15 parts of Herba Lophatheri extract, 0.01-0.03 parts of tea polyphenols, 2.2-2.8 parts of lemon juice, sodium chloride
0.02-0.1 parts, 30-40 parts of sucrose, 4-8 parts of honey, Radix Ophiopogonis 1-2 part, 10-20 parts of red wine, 0.1-0.3 parts of thickener.
Preferably, the Herba Lophatheri extract prepare it is as follows：Lophatherum gracile is crushed, 60-70% ethanol solutions are added, is returned
Stream extraction 2 times, each 1-2h, merging filtrate recycle ethyl alcohol, dry.
Preferably, the thickener is one kind in carragheen, Sunset Abelmoschus Root glue, sodium alginate, carboxymethyl cellulose.
The invention also provides the preparation methods of above-mentioned honey fig fruit jam, include the following steps：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching in boiling water；
(2) sucrose is divided into two parts, a copy of it is mixed with Herba Lophatheri extract, tea polyphenols, sodium chloride, red wine, is added
Fig after blanching, sealing refrigeration, obtains fig mixture；
(3) sunset abelmoschus flower is pickled with remaining sucrose, is smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain ophiopogon powder；
(4) fig mixture is added in pot, ophiopogon powder is then added, be boiled by fire, then in small fire endure to compared with
It is thick, lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam and instills in square position when not scattering,
From fire, fig fruit jam is obtained, while hot tinning, sealed.
Preferably, in step (1), blanching 30-40s.
Preferably, in step (2), sealing refrigeration 6-12h.
Preferably, in step (3), 2-4h is pickled.
Preferably, the amount ratio of sucrose is 7-10 in step (2) and step (3)：1.
Preferably, in step (4), using wide-mouth pot.
Advantageous effect：Fig stripping and slicing is carried out scalding treatment, enzyme deactivation Restrain browning by the present invention, and softens fig group
It knits, then it is mixed marinated with the progress of Herba Lophatheri extract, tea polyphenols, sodium chloride, sucrose and red wine, wherein lophatherum gracile is sweet in flavor,
Clearing heat and relieving fidgetness, extract have antibacterial, oxidation resistant effect, and the presence of a small amount of tea polyphenols is to the pigment and vitamin in fig
There is protective effect, prevent oxidative degradation from destroying, the two and sodium chloride are combined with the effect of good color protection, and red wine is added, and match
The health-care efficacy for improving fig fruit jam is closed, and improves fig fruit jam color, wheat is added when boiling in bright color, jam
Winter, Yin nourishing and lung moistening protect cardiovascular system, and when boiling more thick, and sunset abelmoschus flower slurry is added, improves the perfume (or spice) of fig
Taste, and the organoleptic properties that suitable thickener improves product are added, and wide-mouth pot is used during infusion, be conducive to dissipating for moisture
Hair avoids tanning overlong time from darkening.For traditional fig fruit jam product, jam color and luster of the invention is bright
Bright, sweet and sour taste, consistency are appropriate, and aromatic flavour, full of nutrition, and nutritional ingredient loss is few, there is good health-care efficacy, can be straight
Connect edible or with water Instant Drinks, long-term drinking has nourish and beautify skin, anti-aging function, there is good promotional value.
Specific implementation mode
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of honey fig fruit jam proposed by the present invention, raw material include by weight：80 parts of fig, sunset abelmoschus flower
16 parts, 0.05 part of Herba Lophatheri extract, 0.03 part of tea polyphenols, 2.2 parts of lemon juice, 0.02 part of sodium chloride, 30 parts of sucrose, honey 4
Part, 2 parts of Radix Ophiopogonis, 10 parts of red wine, 0.1 part of thickener；
Wherein, Herba Lophatheri extract prepare it is as follows：Lophatherum gracile is crushed, 60% ethanol solution, refluxing extraction 2 is added
Secondary, each 1h, merging filtrate recycles ethyl alcohol, dry；
Wherein, thickener is carragheen.
The invention also provides the preparation methods of above-mentioned honey fig fruit jam, include the following steps：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching 30s in boiling water；
(2) by sucrose by weight 7：1 is divided into two parts, wherein more a and Herba Lophatheri extract, tea polyphenols, chlorination
Sodium, red wine mixing, are added the fig after blanching, and sealing refrigeration 6h obtains fig mixture；
(3) the remaining sucrose of sunset abelmoschus flower is pickled into 2h, smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain Radix Ophiopogonis
Powder；
(4) fig mixture is added in wide-mouth pot, ophiopogon powder is then added, be boiled by fire, then middle small fire is endured
It is extremely denser, lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam to instill in square position and not scatter
When, from fire, fig fruit jam is obtained, while hot tinning, sealed.
Embodiment 2
A kind of honey fig fruit jam proposed by the present invention, raw material include by weight：100 parts of fig, sunset abelmoschus root
Spend 10 parts, 0.15 part of Herba Lophatheri extract, 0.01 part of tea polyphenols, 2.8 parts of lemon juice, 0.1 part of sodium chloride, 40 parts of sucrose, honey 8
Part, 1 part of Radix Ophiopogonis, 20 parts of red wine, 0.3 part of thickener；
Wherein, Herba Lophatheri extract prepare it is as follows：Lophatherum gracile is crushed, 70% ethanol solution, refluxing extraction 2 is added
Secondary, each 2h, merging filtrate recycles ethyl alcohol, dry；
Wherein, thickener is Sunset Abelmoschus Root glue.
The invention also provides the preparation methods of above-mentioned honey fig fruit jam, include the following steps：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching 40s in boiling water；
(2) by sucrose by weight 10：1 is divided into two parts, wherein more a and Herba Lophatheri extract, tea polyphenols, chlorination
Sodium, red wine mixing, are added the fig after blanching, and sealing refrigeration 12h obtains fig mixture；
(3) the remaining sucrose of sunset abelmoschus flower is pickled into 4h, smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain Radix Ophiopogonis
Powder；
(4) fig mixture is added in wide-mouth pot, ophiopogon powder is then added, be boiled by fire, then middle small fire is endured
It is extremely denser, lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam to instill in square position and not scatter
When, from fire, fig fruit jam is obtained, while hot tinning, sealed.
Embodiment 3
A kind of honey fig fruit jam proposed by the present invention, raw material include by weight：88 parts of fig, sunset abelmoschus flower
12 parts, 0.08 part of Herba Lophatheri extract, 0.02 part of tea polyphenols, 2.6 parts of lemon juice, 0.05 part of sodium chloride, 37 parts of sucrose, honey 5
Part, 1.7 parts of Radix Ophiopogonis, 15 parts of red wine, 0.2 part of thickener；
Wherein, Herba Lophatheri extract prepare it is as follows：Lophatherum gracile is crushed, 65% ethanol solution, refluxing extraction 2 is added
Secondary, first time 2h, second of 1.5h, merging filtrate recycle ethyl alcohol, dry；
Wherein, thickener is carboxymethyl cellulose.
The invention also provides the preparation methods of above-mentioned honey fig fruit jam, include the following steps：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching 35s in boiling water；
(2) by sucrose by weight 8：1 is divided into two parts, wherein more a and Herba Lophatheri extract, tea polyphenols, chlorination
Sodium, red wine mixing, are added the fig after blanching, and sealing refrigeration 8h obtains fig mixture；
(3) the remaining sucrose of sunset abelmoschus flower is pickled into 2.5h, smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain Radix Ophiopogonis
Powder；
(4) fig mixture is added in wide-mouth pot, ophiopogon powder is then added, be boiled by fire, then middle small fire is endured
It is extremely denser, lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam to instill in square position and not scatter
When, from fire, fig fruit jam is obtained, while hot tinning, sealed.
Embodiment 4
A kind of honey fig fruit jam proposed by the present invention, raw material include by weight：95 parts of fig, sunset abelmoschus flower
15 parts, 0.12 part of Herba Lophatheri extract, 0.02 part of tea polyphenols, 2.4 parts of lemon juice, 0.07 part of sodium chloride, 35 parts of sucrose, honey 6
Part, 1.5 parts of Radix Ophiopogonis, 20 parts of red wine, 0.15 part of thickener；
Wherein, Herba Lophatheri extract prepare it is as follows：Lophatherum gracile is crushed, 65% ethanol solution, refluxing extraction 2 is added
Secondary, each 1.5h, merging filtrate recycles ethyl alcohol, dry；
Wherein, thickener is sodium alginate.
The invention also provides the preparation methods of above-mentioned honey fig fruit jam, include the following steps：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching 40s in boiling water；
(2) by sucrose by weight 9：1 is divided into two parts, wherein more a and Herba Lophatheri extract, tea polyphenols, chlorination
Sodium, red wine mixing, are added the fig after blanching, and sealing refrigeration 10h obtains fig mixture；
(3) the remaining sucrose of sunset abelmoschus flower is pickled into 3h, smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain Radix Ophiopogonis
Powder；
(4) fig mixture is added in wide-mouth pot, ophiopogon powder is then added, be boiled by fire, then middle small fire is endured
It is extremely denser, lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam to instill in square position and not scatter
When, from fire, fig fruit jam is obtained, while hot tinning, sealed.
The organoleptic properties of honey fig fruit jam made from 1-4 of the embodiment of the present invention are evaluated, invite altogether 20 people into
Row sensory evaluation, assessment item include color and luster, mouthfeel and fragrance, are given a mark one by one, and 10 parts of each total score, evaluation results are shown in Table 1.
1 sensory evaluation scores result table of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Color and luster | 9.0 | 9.2 | 9.3 | 9.5 |
| Mouthfeel | 8.7 | 8.7 | 9.0 | 9.0 |
| Fragrance | 8.4 | 8.2 | 8.6 | 8.7 |
The sensory evaluation of the fig fruit jam prepared in 1-4 of the embodiment of the present invention is higher, and jam is stored up at normal temperatures
Storage is set 6 months, and organoleptic properties' diversity of values such as color and luster, mouthfeel and fragrance is respectively less than 5%.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of honey fig fruit jam, which is characterized in that its raw material includes by weight：80-100 parts of fig, sunset abelmoschus root
10-16 parts of flower, 0.05-0.15 parts of Herba Lophatheri extract, 0.01-0.03 parts of tea polyphenols, 2.2-2.8 parts of lemon juice, sodium chloride
0.02-0.1 parts, 30-40 parts of sucrose, 4-8 parts of honey, Radix Ophiopogonis 1-2 part, 10-20 parts of red wine, 0.1-0.3 parts of thickener.
2. honey fig fruit jam according to claim 1, which is characterized in that the preparation of the Herba Lophatheri extract is such as
Under：Lophatherum gracile is crushed, 60-70% ethanol solutions, refluxing extraction 2 times, each 1-2h is added, merging filtrate recycles ethyl alcohol, does
It is dry.
3. honey fig fruit jam according to claim 1 or 2, which is characterized in that the thickener is carragheen, yellow another name for Sichuan Province
One kind in certain herbaceous plants with big flowers glue, sodium alginate, carboxymethyl cellulose.
4. a kind of preparation method based on any honey fig fruit jams of claim 1-3, which is characterized in that including with
Lower step：
(1) fig is cleaned, goes to obstruct, prunes crust, is cut into small pieces, be put into blanching in boiling water；
(2) sucrose is divided into two parts, a copy of it is mixed with Herba Lophatheri extract, tea polyphenols, sodium chloride, red wine, and blanching is added
Fig afterwards, sealing refrigeration, obtains fig mixture；
(3) sunset abelmoschus flower is pickled with remaining sucrose, is smashed to pieces, obtain sunset abelmoschus flower slurry；It will crush Radix Ophiopogonis, obtain ophiopogon powder；
(4) fig mixture is added in pot, ophiopogon powder is then added, be boiled by fire, then in small fire endure to denser,
Lemon juice, sunset abelmoschus flower slurry, honey and thickener is added, stirs evenly, endures to jam and instills in square position when not scattering, from fire,
Obtain fig fruit jam, while hot tinning, sealing.
5. the preparation method of honey fig fruit jam according to claim 4, which is characterized in that in step (1), blanching
30-40s。
6. the preparation method of honey fig fruit jam according to claim 4 or 5, which is characterized in that close in step (2)
Envelope refrigeration 6-12h.
7. according to the preparation method of any honey fig fruit jams of claim 4-6, which is characterized in that in step (3),
Marinated 2-4h.
8. according to the preparation method of any honey fig fruit jams of claim 4-7, which is characterized in that step (2) and
The amount ratio of sucrose is 7-10 in step (3)：1.
9. according to the preparation method of any honey fig fruit jams of claim 4-8, which is characterized in that in step (4),
Using wide-mouth pot.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584048A (en) * | 2019-10-22 | 2019-12-20 | 中南大学 | Fig jam and preparation method thereof |
| CN111374286A (en) * | 2020-05-05 | 2020-07-07 | 广安新天地农业发展有限公司 | Formula and preparation method of honey, lemon and fig jam |
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| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN104799357A (en) * | 2015-04-07 | 2015-07-29 | 广西大学 | Processing method of fig jam |
| CN106262346A (en) * | 2016-08-21 | 2017-01-04 | 吴张荣 | A kind of Fructus Fici jam and preparation method thereof |
| CN106722603A (en) * | 2016-12-19 | 2017-05-31 | 罗城仫佬族自治县金陆地种养农民专业合作社 | A kind of beauty care jam and preparation method |
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| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN103385398A (en) * | 2013-07-31 | 2013-11-13 | 天津商业大学 | Fig jam and preparation method thereof |
| CN104799357A (en) * | 2015-04-07 | 2015-07-29 | 广西大学 | Processing method of fig jam |
| CN106262346A (en) * | 2016-08-21 | 2017-01-04 | 吴张荣 | A kind of Fructus Fici jam and preparation method thereof |
| CN106722603A (en) * | 2016-12-19 | 2017-05-31 | 罗城仫佬族自治县金陆地种养农民专业合作社 | A kind of beauty care jam and preparation method |
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| CN110584048A (en) * | 2019-10-22 | 2019-12-20 | 中南大学 | Fig jam and preparation method thereof |
| CN111374286A (en) * | 2020-05-05 | 2020-07-07 | 广安新天地农业发展有限公司 | Formula and preparation method of honey, lemon and fig jam |
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Application publication date: 20181113 |