CN103250939A - Mulberry melon soybean jam and preparation method thereof - Google Patents

Abstract

The invention discloses a mulberry melon soybean jam. The jam is prepared from the following raw materials in parts by weight: 146-155 parts of mulberry, 73-86 parts of melon, 57-64 parts of soybean meal, 11-13 parts of limonium sinuatum, 7-9 parts of sauropus rostratus miq, 9-11 parts of lophatherum gracile, 6-8 parts of folium eriobotryae, 8-10 parts of ardisia japonica, 12-15 parts of pistachio nut, 10-12 parts of filbert, 58-67 parts of white granulated sugar, 5-7 parts of durian stone, 4-6 parts of chaenomeles pip, 18-24 parts of apple juice, 26-29 parts of Chinese date honey and appropriate amount of purified water. The jam disclosed by the invention is bright and beautiful in color, moderate in sweet and sour, delicate and soft in taste, and high in nutritional value, and has unique fruit aroma and wide market prospect.

Description

A kind of mulberries muskmelon soya bean jam and preparation method thereof

Technical field

The present invention relates to a kind of jam, relate in particular to a kind of mulberries muskmelon soya bean jam and preparation method thereof.

Background technology

Jam, sweet and sour taste is the instant food of western-style food, picnic, house travelling, also is one of sandwich raw material of food such as cake, bread, candy, ice cream.The shelf-life of traditional jam in order to obtain good gel form and to grow, and improve sugar content, cause mouthfeel too sweet greasy, be unfavorable for health, in order to address the above problem, the present invention has developed low sugar contents, has had the jam of unique soya bean fragrance, and good nourishing effects is arranged.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of mulberries muskmelon soya bean jam and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of mulberries muskmelon soya bean jam is to be made by the raw material of following weight parts:

Mulberries 146-155, muskmelon 73-86, analysis for soybean powder 57-64, forget-me-not 11-13, Long Liye 7-9, lophatherum gracile 9-11, loguat leaf 6-8, Japanese ardisia 8-10, American pistachios 12-15, fibert 10-12, white granulated sugar 58-67, durian nuclear 5-7, common floweringquince seed 4-6, cider 18-24, Mel Jujubae 26-29, pure water are an amount of.

A kind of preparation method of mulberries muskmelon soya bean jam may further comprise the steps:

(1) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia are pulverized and be placed in the gross weight 7-8 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) American pistachios, fibert are broken get benevolence, send in the pot, fry with slow fire, cooling back abrasive dust is crossed the 120-140 mesh sieve, obtains the kernel powder;

(3) analysis for soybean powder is mixed with said extracted liquid, kernel powder, the forget-me-not that adds active dry yeast, pulverizing, with become dough, at 30-34 ℃ of bottom fermentation 3-4 hour, obtain fermented dough, send in the baking box, 130-150 ℃ of baking down, take out cooling, abrasive dust after 20-30 minute, cross the 80-100 mesh sieve, obtain the condiment powder;

(4) be that the saline solution of 2-3% soaked 25-30 minute with mulberries concentration, take out and clean, muskmelon is removed the peel stoning, mixes pulverizings with mulberries, added Mel Jujubae after little fiery boiling 30-40 minute, continuation was heated 5-8 minute, obtained condiment juice;

(5) white granulated sugar is mixed with 2-3 times of pure water send in the pot, constant temperature after slowly being heated to 60-70 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15-20 minute, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, cider again, continue infusion, after soluble solid content is 20-30%, stop heating, obtain jam;

(6) with above-mentioned jam quantitative filling, in 95-100 ℃ water-bath sterilization 30-40 minute, get final product after slowly cooling to room temperature.

Compared with prior art, advantage of the present invention is:

The jam that the present invention produces adding when making has the analysis for soybean powder of health-care efficacy, lophatherum gracile can clearing heat and relieving fidgetness, inducing diuresis for treating strangurtia, the Japanese ardisia can clearing heat and promoting diuresis, promoting blood circulation and removing blood stasis, stimulate the circulation of the blood and cause the muscles and joints to relax, strengthen muscles and bones, Long Liye can clearing heat and moistening lung, preventing phlegm from forming and stopping coughing, loguat leaf can removing heat from the lung to relieve cough, harmonizing stomach and lowering adverse Qi, can the warm kidney warm spleen of American pistachios, help be deficient, pleasant in transferring, during fibert can be transferred, the appetizing, durian nuclear temperature compensation kidney, the common floweringquince seed relieving restlessness that uncharms is during cider can be transferred with stomach, strengthening the spleen and replenishing qi; The jam color and luster beautiful, sour-sweet moderate, delicate mouthfeel is soft, and unique fruit aroma is arranged, and is of high nutritive value, and has vast market prospect.

The specific embodiment

Describe in further detail below in conjunction with the present invention of embodiment:

Embodiment 1:

A kind of mulberries muskmelon soya bean jam is to be made by the raw material of following weight parts:

Mulberries 146g, muskmelon 73g, analysis for soybean powder 57g, forget-me-not 11g, Long Liye 7g, lophatherum gracile 9g, loguat leaf 6g, Japanese ardisia 8g, American pistachios 12g, fibert 10g, white granulated sugar 58g, durian nuclear 5g, common floweringquince seed 4g, cider 18g, Mel Jujubae 26g, pure water are an amount of.

A kind of preparation method of mulberries muskmelon soya bean jam may further comprise the steps:

(1) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia are pulverized and be placed in 7 times of clear water of gross weight, slow fire boiling 2 times, each 2 hours, filter, merging filtrate obtains extract;

(2) American pistachios, fibert are broken get benevolence, send in the pot, fry with slow fire, cooling back abrasive dust is crossed 120 mesh sieves, obtains the kernel powder;

(3) analysis for soybean powder is mixed with said extracted liquid, kernel powder, add the forget-me-not of active dry yeast, pulverizing, and become dough, 30 ℃ of bottom fermentations 4 hours, obtain fermented dough, send in the baking box, 130 ℃ of bakings down, take out cooling after 30 minutes, abrasive dust is crossed 80 mesh sieves, obtains the condiment powder;

(4) be that 3% saline solution soaked 25 minutes with mulberries concentration, take out and clean, muskmelon is removed the peel stoning, mixes pulverizings with mulberries, add Mel Jujubae with little fiery boiling after 30 minutes, continuation was heated 8 minutes, obtained condiment juice;

(5) white granulated sugar is mixed with 2 times of pure water send in the pot, constant temperature after slowly being heated to 60 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15 minutes, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, cider again, continuing infusion, is to stop heating after 20% to soluble solid content, obtains jam;

(6) with above-mentioned jam quantitative filling, sterilization is 40 minutes in 100 ℃ water-bath, gets final product after slowly cooling to room temperature.

Claims (2)

1. mulberries muskmelon soya bean jam is characterized in that it being that raw material by following weight parts is made:

Mulberries 146-155, muskmelon 73-86, analysis for soybean powder 57-64, forget-me-not 11-13, Long Liye 7-9, lophatherum gracile 9-11, loguat leaf 6-8, Japanese ardisia 8-10, American pistachios 12-15, fibert 10-12, white granulated sugar 58-67, durian nuclear 5-7, common floweringquince seed 4-6, cider 18-24, Mel Jujubae 26-29, pure water are an amount of.

2. the preparation method of a mulberries muskmelon soya bean jam as claimed in claim 1 is characterized in that may further comprise the steps:

(1) Long Liye, lophatherum gracile, loguat leaf, the Japanese ardisia are pulverized and be placed in the gross weight 7-8 times clear water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extract;

(2) American pistachios, fibert are broken get benevolence, send in the pot, fry with slow fire, cooling back abrasive dust is crossed the 120-140 mesh sieve, obtains the kernel powder;

(3) analysis for soybean powder is mixed with said extracted liquid, kernel powder, the forget-me-not that adds active dry yeast, pulverizing, with become dough, at 30-34 ℃ of bottom fermentation 3-4 hour, obtain fermented dough, send in the baking box, 130-150 ℃ of baking down, take out cooling, abrasive dust after 20-30 minute, cross the 80-100 mesh sieve, obtain the condiment powder;

(4) be that the saline solution of 2-3% soaked 25-30 minute with mulberries concentration, take out and clean, muskmelon is removed the peel stoning, mixes pulverizings with mulberries, added Mel Jujubae after little fiery boiling 30-40 minute, continuation was heated 5-8 minute, obtained condiment juice;

(5) white granulated sugar is mixed with 2-3 times of pure water send in the pot, constant temperature after slowly being heated to 60-70 ℃, being stirred to sugar all dissolves, add durian nuclear, the common floweringquince seed pulverized, stirred 15-20 minute, filter impurity elimination while hot, add above-mentioned condiment powder, condiment juice, cider again, continue infusion, after soluble solid content is 20-30%, stop heating, obtain jam;

(6) with above-mentioned jam quantitative filling, in 95-100 ℃ water-bath sterilization 30-40 minute, get final product after slowly cooling to room temperature.