CN104839717A - Mango jam and preparation method thereof - Google Patents
Mango jam and preparation method thereof Download PDFInfo
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- CN104839717A CN104839717A CN201510268463.0A CN201510268463A CN104839717A CN 104839717 A CN104839717 A CN 104839717A CN 201510268463 A CN201510268463 A CN 201510268463A CN 104839717 A CN104839717 A CN 104839717A
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- chinese yam
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 133
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 133
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 240000007228 Mangifera indica Species 0.000 title claims description 8
- 241001093152 Mangifera Species 0.000 claims abstract description 130
- 235000012907 honey Nutrition 0.000 claims abstract description 58
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 14
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 abstract description 6
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- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The invention discloses mango jam and a preparation method thereof. The mango jam consists of the following materials in parts by weight: 8 to 10 parts of mango, 5 to 7 parts of rum, 2 to 3 parts of mulberry honey, 0.6 parts of lemon extract, 2 to 3 parts of Chinese yam, 1.5 to 2.5 parts of whole milk, 0.8 to 1.0 part of dark chocolate sauce, 0.2 to 0.3 parts of ground sea sedge, 1 to 2 parts of ginger sugar solution and 2 to 4 parts of mixed nutrition milk. The invention also provides the preparation method for the mango jam. The preparation method disclosed by the invention is scientific and reasonable, and is simple in process; the mango jam disclosed by the invention is green and healthy; by adding the Chinese yam, digestive absorption of spleen and stomach is favorably promoted; by adding the homemade mixed nutrition milk containing zinc, manganese, chromium and other trace elements, vitamin C and vitamin E which are indispensable to the human body, human body health is favorably promoted, and the health-care value of the mango jam is better improved.
Description
Technical field
The present invention relates to a kind of jam and preparation method thereof, be specifically related to a kind of mango chutney and preparation method thereof.
Background technology
Mango is as the king of tropical fruit (tree), not only containing a large amount of nutriments, such as vitamin A, vitamin C, crude fibre, protein, sugar, protein, mineral matter, carbohydrate etc., can be good at the nutrition of insect-catching needed by human body, and there is cleaning stomach, anti-to treat constipation, artery sclerosis, prevent and treat hypertension, beautify skin, anticancer effect.
Mango mainly concentrates on 7, listing in August, and Time To Market is shorter, all the other non-listings seasons, and people compare the mango that tastes bad, and thus mango chutney has good market prospects, and also rarer mango chutney product in the market.
Summary of the invention
An object of the present invention is to provide a kind of mango chutney and preparation method thereof, it adds homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, helps lend some impetus to person health.Well improve the health value of mango chutney, and the advantage will illustrated at least is below provided.
A further object of the invention is by adding lactic acid bacteria bacterium powder, carbohydrate in jam is decomposed further, obtain the lactic acid being easy to digest and assimilate, promote the absorption of protein, monose and the nutriment such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, the effect strengthening body immunity and resistance can be reached, and adopt Freeze Drying Technique, the nutritional labeling of food can be preserved to greatest extent, and effectively can suppress microbial growth.
In order to realize according to these objects of the present invention and other advantage, the invention provides a kind of mango chutney, it is made up of the material of following parts by weight: 8-10 part mango, 5-7 part Rum, 2-3 part mulberries honey, 0.6 part of lemon fluid, 2-3 part Chinese yam, 1.5-2.5 part whole milk, 0.8-1.0 part dark chocolate bar sauce, 0.2-0.3 part sea sedge end, 1-2 part ginger sugar juice and 2-4 part mixotrophism breast;
Wherein, described mulberries honey is made up of following parts by weight material: 2-3 part mulberry juice and 4-6 part blending honey;
Described blending honey is made up of the material of following parts by weight: 2-4 part rose nectar, 1-2 part chrysanthemum honey, 1-2 part Mel Jujubae and 1-3 part honeysuckle honey;
Described mixotrophism breast is made up of the material of following parts by weight: 0.5-0.8 part walnut powder, 1-2 part rose powder, 0.4-0.6 part rose, 0.2-0.3 part maltose and 0.3-0.5 part pinenut breast.
Preferably, in described mango chutney, the making step of described mulberries honey is: mixed with 4-6 part blending honey by 2-3 part mulberry juice, heats at 35-45 DEG C, and bubble to be had produces, and stops heating, naturally cools to room temperature.
Preferably, in described mango chutney, the making step of described mixotrophism breast is: mixed with rose powder by walnut powder by above-mentioned weight portion, add the rose of above-mentioned weight portion, and at 40-55 DEG C infusion 30-40min, the maltose and the pinenut breast that add above-mentioned weight portion continue infusion 25-30min, are cooled to room temperature.
In order to realize, according to these objects of the present invention and other advantage, additionally providing a kind of preparation method of mango chutney, in turn include the following steps:
Step one: the mango of above-mentioned weight portion is removed the peel, be cut into the square mango fourth that the length of side is no more than 1cm, the Rum of above-mentioned weight portion, honey and described mango fourth are mixed, mango fourth is submerged, salting period 18h, add 0.2 part of lemon fluid wherein every 6h, filter and obtain pickling mango fourth;
Step 2: the Chinese yam of above-mentioned weight portion is cut into the square Chinese yam fourth that the length of side is no more than 1cm, drop in pot, the whole milk of above-mentioned weight portion is added in pot, dark chocolate bar sauce and sea sedge end, 30-40min is simmered at 55-70 DEG C, be cooled to room temperature, then the fermentation of lactic acid bacteria bacterium powder is added to simmering in the Chinese yam that obtains, fermentation time 12-24h, fermentation temperature 35-45 DEG C, obtain lactic acid bacteria Chinese yam mud, add freeze drying protectant wherein again, in-35--20 DEG C of pre-freeze 6-8h after mixing, again through freeze drying 16-18h, obtain freeze-drying saccharomycete Chinese yam mud, the weight of wherein said lactic acid bacteria bacterium powder is no more than 5% of described Chinese yam weight,
Wherein, described freeze drying protectant is defatted milk, and its weight is 1-1.5 times of described lactic acid bacteria Chinese yam mud weight;
Step 3: described freeze-dried lactic acid bacteria Chinese yam mud and described mango fourth of pickling are broken into juice, concentrate and obtain preliminary jam, to when there is bubble in preliminary jam described in infusion at 95-108 DEG C, add ginger sugar juice, temperature controlled to continue infusion 35-45min at 75-85 DEG C, constantly stir, the mixotrophism breast adding above-mentioned weight portion in whipping process continues infusion, until water content is 30%-40%, obtain mango chutney.
Preferably, in the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight 1: 15-1: 20 by edible citric acid and water mixed dissolution, and add sodium glutamate wherein, the weight ratio of described sodium glutamate and described edible citric acid is 1: 35 in fact.
Preferably, in the preparation method of described mango chutney, the making step at described sea sedge end is as follows:
First sea sedge being soaked in mass concentration is 4-6 days in the NaOH solution of 1-3%, is then soaked in the NaHCO that mass concentration is 5-8%
3solution 1-2 days, to remove the fishy smell of sea sedge, finally uses pure water rinsing 3-4 time, until the PH of the water on sea sedge surface reaches 6.9-7.1, the sea sedge after rinsing is dry, grinding obtains sea sedge end.
Preferably, in the preparation method of described mango chutney, the making step of described ginger sugar juice is: to be mixed with water by sucrose by weight 1: 5 and dissolve, at 130-150 DEG C, heat 20-30min, add ginger juice afterwards and continue heating 1-2h, after stopping heating, add light-coloured vinegar; Wherein, the weight ratio of ginger juice and water is 1: 20, and the weight ratio of light-coloured vinegar and water is 1: 100.
Preferably, in the preparation method of described mango chutney, further comprising the steps of:
Step 4: by described mango chutney sealing, nitrogen-filled packaging, and control residual oxygen rate lower than 8%.
Step 5: the mango chutney of good seal is heated to 62-65 DEG C, keeps 30min, then is cooled to room temperature.
Preferably, in the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang.
The present invention at least comprises following beneficial effect: it adds homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, helps lend some impetus to person health, substantially increases the health value of mango chutney; Also by adding lactic acid bacteria bacterium powder, carbohydrate in jam is decomposed further, obtain the lactic acid being easy to digest and assimilate, promote the absorption of protein, monose and the nutriment such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, the effect strengthening body immunity and resistance can be reached, and adopt Freeze Drying Technique, the nutritional labeling of food can be preserved to greatest extent, and effectively can suppress microbial growth.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The invention provides a kind of mango chutney, it is made up of the material of following parts by weight: 8 portions of mango, 5 portions of Rums, 2 parts of mulberries honey, 0.6 part of lemon fluid, 2 portions of Chinese yams, 1.5 portions of whole milks, 0.8 part of dark chocolate bar sauce, 0.2 part of sea sedge end, 1 part of ginger sugar juice and 2 parts of mixotrophism breasts; Wherein, homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, help lend some impetus to person health, well improve the health value of mango chutney, containing the material such as amylase, polyphenol oxidase in Chinese yam, be conducive to taste and digest and assimilate, there is good medical value;
Wherein, described mulberries honey is made up of following parts by weight material: 2 parts of mulberry juices and 4 parts of blending honeys, mulberry juice taste sweet and sour taste, and also has a large amount of vitamin Cs, can improve immunity;
Described blending honey is made up of the material of following parts by weight: 2 parts of rose nectar, 1 part of chrysanthemum honey, 1 part of Mel Jujubae and 1 part of honeysuckle honey, adopt blending honey, instead of single honey, being the nutritional labeling in order to fully utilize different honey, improving the nutritive value of mango chutney further;
Described mixotrophism breast is made up of the material of following parts by weight: 0.5 part of walnut powder, 1 part of rose powder, 0.4 part of rose, 0.2 portion of maltose and 0.3 part of pinenut breast, walnut powder contains the nutrient such as rich in protein, carbohydrate, also containing trace element and mineral matters such as the necessary calcium of multiple human body, iron, phosphorus, very large benefit is had to human body, and rose powder and rose can stimulate circulation, also be beneficial to health, what the rose raw material of rose powder and rose adopted herein is the edible rose that is produced from Yunnan.
In described mango chutney, the making step of described mulberries honey is: mixed with 4 parts of blending honeys by 2 parts of mulberry juices, heat at 35 DEG C, bubble to be had produces, and stops heating, naturally cools to room temperature, temperature is too high, will destroy the nutritional labeling in mulberry juice, and temperature is too low, the taste of mulberry juice and honey can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: mixed with rose powder by walnut powder by above-mentioned weight portion, add the rose of above-mentioned weight portion, and at 40 DEG C infusion 30min, the maltose and the pinenut breast that add above-mentioned weight portion continue infusion 25min, are cooled to room temperature.
A preparation method for mango chutney, in turn includes the following steps:
Step one: the mango of above-mentioned weight portion is removed the peel, be cut into the square mango fourth that the length of side is no more than 1cm, the Rum of above-mentioned weight portion, honey and described mango fourth are mixed, mango fourth is submerged, salting period 18h, add 0.2 part of lemon fluid wherein every 6h, filter and obtain pickling mango fourth, mango is cut into mango fourth, make to pickle better effects if, taste is purer, and adds Rum, more can suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate lemonlike citrus leaf, can pH value be regulated, make to pickle better effects if;
Step 2: the Chinese yam of above-mentioned weight portion is cut into the square Chinese yam fourth that the length of side is no more than 1cm, drop in pot, the whole milk of above-mentioned weight portion is added in pot, dark chocolate bar sauce and sea sedge end, 30min is simmered at 55 DEG C, be cooled to room temperature, then the fermentation of lactic acid bacteria bacterium powder is added to simmering in the Chinese yam that obtains, fermentation time 12h, fermentation temperature 35 DEG C, obtain lactic acid bacteria Chinese yam mud, add freeze drying protectant wherein again, in-35 DEG C of pre-freeze 6h after mixing, again through freeze drying 16h, obtain freeze-drying saccharomycete Chinese yam mud, the weight of wherein said lactic acid bacteria bacterium powder is no more than 5% of described Chinese yam weight,
Wherein, described freeze drying protectant is defatted milk, and its weight is 1 times of described lactic acid bacteria Chinese yam mud weight; Add lactic acid bacteria bacterium powder, carbohydrate in jam is decomposed further, obtain the lactic acid being easy to digest and assimilate, promote the absorption of protein, monose and the nutriment such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, the effect strengthening body immunity and resistance can be reached, and adopt Freeze Drying Technique, the nutritional labeling of food can be preserved to greatest extent, and effectively can suppress microbial growth.
Step 3: described freeze-dried lactic acid bacteria Chinese yam mud and described mango fourth of pickling are broken into juice, concentrate and obtain preliminary jam, in jam preliminary described in 95 times infusions to when there is bubble, add ginger sugar juice, temperature controlled to continue infusion 35min at 75 DEG C, constantly stir, the mixotrophism breast adding above-mentioned weight portion in whipping process continues infusion, until water content is 30%, obtain mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight 1: 15 by edible citric acid and water mixed dissolution, and add sodium glutamate wherein, the weight ratio of described sodium glutamate and described edible citric acid is 1: 35 in fact, edible citric acid is made into lemon fluid, contribute to its adjust ph better, make to pickle better effects if.
In the preparation method of described mango chutney, the making step at described sea sedge end is as follows:
First sea sedge being soaked in mass concentration is in the NaOH solution of 1% 4 days, is then soaked in the NaHCO that mass concentration is 5%
3solution 1 day, to remove the fishy smell of sea sedge, finally use pure water rinsing 3 times, until the PH of the water on sea sedge surface reaches 6.9, sea sedge after rinsing is dry, grinding obtains sea sedge end, the sea sedge end delicious flavour that this kind of method obtains, and does not have fishy smell, being well suited for as batching, is the trace element that mango chutney provides multiple human body to need.
In the preparation method of described mango chutney, the making step of described ginger sugar juice is: mix with water by sucrose by weight 1: 5 and dissolve, at 130 DEG C, heat 20min, and add ginger juice afterwards and continue heating 1h, stopping adds light-coloured vinegar after heating; Wherein, the weight ratio of ginger juice and water is 1: 20, and the weight ratio of light-coloured vinegar and water is 1: 100, and ginger and light-coloured vinegar contribute to improving a poor appetite, helping digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: by described mango chutney sealing, nitrogen-filled packaging, and control residual oxygen rate lower than 8%, effectively can prevent mango chutney from going bad like this, improve quality, and residual oxygen rate be too high, more than 8%, anticorrosion change poor effect.
Step 5: the mango chutney of good seal is heated to 62 DEG C, keeps 30min, then is cooled to room temperature, carry out pasteurization, also can effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the little meat of golden bright awns core is many, and fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Embodiment 2
The invention provides a kind of mango chutney, it is made up of the material of following parts by weight: 9 portions of mango, 6 portions of Rums, 2.5 parts of mulberries honey, 0.6 part of lemon fluid, 2.5 portions of Chinese yams, 2 portions of whole milks, 0.9 part of dark chocolate bar sauce, 0.25 part of sea sedge end, 1.5 parts of ginger sugar juices and 3 parts of mixotrophism breasts; Wherein, homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, help lend some impetus to person health, well improve the health value of mango chutney, containing the material such as amylase, polyphenol oxidase in Chinese yam, be conducive to taste and digest and assimilate, there is good medical value;
Wherein, described mulberries honey is made up of following parts by weight material: 2.5 parts of mulberry juices and 5 parts of blending honeys, mulberry juice taste sweet and sour taste, and also has a large amount of vitamin Cs, can improve immunity;
Described blending honey is made up of the material of following parts by weight: 3 parts of rose nectar, 1.5 parts of chrysanthemum honeys, 1.5 parts of Mel Jujubaes and 2 parts of honeysuckle honeys, adopt blending honey, instead of single honey, being the nutritional labeling in order to fully utilize different honey, improving the nutritive value of mango chutney further;
Described mixotrophism breast is made up of the material of following parts by weight: 0.6 part of walnut powder, 1.5 parts of rose powder, 0.5 part of rose, 0.25 portion of maltose and 0.4 part of pinenut breast, walnut powder contains the nutrient such as rich in protein, carbohydrate, also containing trace element and mineral matters such as the necessary calcium of multiple human body, iron, phosphorus, very large benefit is had to human body, and rose powder and rose can stimulate circulation, also be beneficial to health, what the rose raw material of rose powder and rose adopted herein is the edible rose that is produced from Yunnan.
In described mango chutney, the making step of described mulberries honey is: mixed with 5 parts of blending honeys by 2.5 parts of mulberry juices, heat at 40 DEG C, bubble to be had produces, and stops heating, naturally cools to room temperature, temperature is too high, will destroy the nutritional labeling in mulberry juice, and temperature is too low, the taste of mulberry juice and honey can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: mixed with rose powder by walnut powder by above-mentioned weight portion, add the rose of above-mentioned weight portion, and at 50 DEG C infusion 35min, the maltose and the pinenut breast that add above-mentioned weight portion continue infusion 28min, are cooled to room temperature.
A preparation method for mango chutney, in turn includes the following steps:
Step one: the mango of above-mentioned weight portion is removed the peel, be cut into the square mango fourth that the length of side is no more than 1cm, the Rum of above-mentioned weight portion, honey and described mango fourth are mixed, mango fourth is submerged, salting period 18h, add 0.2 part of lemon fluid wherein every 6h, filter and obtain pickling mango fourth, mango is cut into mango fourth, make to pickle better effects if, taste is purer, and adds Rum, more can suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate lemonlike citrus leaf, can pH value be regulated, make to pickle better effects if;
Step 2: the Chinese yam of above-mentioned weight portion is cut into the square Chinese yam fourth that the length of side is no more than 1cm, drop in pot, the whole milk of above-mentioned weight portion is added in pot, dark chocolate bar sauce and sea sedge end, 35min is simmered at 60 DEG C, be cooled to room temperature, then the fermentation of lactic acid bacteria bacterium powder is added to simmering in the Chinese yam that obtains, fermentation time 18h, fermentation temperature 40 DEG C, obtain lactic acid bacteria Chinese yam mud, add freeze drying protectant wherein again, in-30 DEG C of pre-freeze 7h after mixing, again through freeze drying 17h, obtain freeze-drying saccharomycete Chinese yam mud, the weight of wherein said lactic acid bacteria bacterium powder is no more than 5% of described Chinese yam weight,
Wherein, described freeze drying protectant is defatted milk, and its weight is 1.3 times of described lactic acid bacteria Chinese yam mud weight; Add lactic acid bacteria bacterium powder, carbohydrate in jam is decomposed further, obtain the lactic acid being easy to digest and assimilate, promote the absorption of protein, monose and the nutriment such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, the effect strengthening body immunity and resistance can be reached, and adopt Freeze Drying Technique, the nutritional labeling of food can be preserved to greatest extent, and effectively can suppress microbial growth.
Step 3: described freeze-dried lactic acid bacteria Chinese yam mud and described mango fourth of pickling are broken into juice, concentrate and obtain preliminary jam, to when there is bubble in preliminary jam described in infusion at 100 DEG C, add ginger sugar juice, temperature controlled to continue infusion 40min at 80 DEG C, constantly stir, the mixotrophism breast adding above-mentioned weight portion in whipping process continues infusion, until water content is 35%, obtain mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight 1: 18 by edible citric acid and water mixed dissolution, and add sodium glutamate wherein, the weight ratio of described sodium glutamate and described edible citric acid is 1: 35 in fact, edible citric acid is made into lemon fluid, contribute to its adjust ph better, make to pickle better effects if.
In the preparation method of described mango chutney, the making step at described sea sedge end is as follows:
First sea sedge being soaked in mass concentration is in the NaOH solution of 2% 5 days, is then soaked in the NaHCO that mass concentration is 7%
3solution 1.5 days, to remove the fishy smell of sea sedge, finally use pure water rinsing 3 times, until the PH of the water on sea sedge surface reaches 7.0, sea sedge after rinsing is dry, grinding obtains sea sedge end, the sea sedge end delicious flavour that this kind of method obtains, and does not have fishy smell, being well suited for as batching, is the trace element that mango chutney provides multiple human body to need.
In the preparation method of described mango chutney, the making step of described ginger sugar juice is: mix with water by sucrose by weight 1: 5 and dissolve, at 140 DEG C, heat 25min, and add ginger juice afterwards and continue heating 1.5h, stopping adds light-coloured vinegar after heating; Wherein, the weight ratio of ginger juice and water is 1: 20, and the weight ratio of light-coloured vinegar and water is 1: 100, and ginger and light-coloured vinegar contribute to improving a poor appetite, helping digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: by described mango chutney sealing, nitrogen-filled packaging, and control residual oxygen rate lower than 8%, effectively can prevent mango chutney from going bad like this, improve quality, and residual oxygen rate be too high, more than 8%, anticorrosion change poor effect.
Step 5: the mango chutney of good seal is heated to 63 DEG C, keeps 30min, then is cooled to room temperature, carry out pasteurization, also can effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the little meat of golden bright awns core is many, and fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Embodiment 3
The invention provides a kind of mango chutney, it is made up of the material of following parts by weight: 10 portions of mango, 7 portions of Rums, 3 parts of mulberries honey, 0.6 part of lemon fluid, 3 portions of Chinese yams, 2.5 portions of whole milks, 1.0 parts of dark chocolate bar sauce, 0.3 part of sea sedge end, 2 parts of ginger sugar juices and 4 parts of mixotrophism breasts; Wherein, homemade mixotrophism breast, containing the indispensable trace element of human body and vitamin C, vitamin Es such as zinc, manganese, chromium, help lend some impetus to person health, well improve the health value of mango chutney, containing the material such as amylase, polyphenol oxidase in Chinese yam, be conducive to taste and digest and assimilate, there is good medical value;
Wherein, described mulberries honey is made up of following parts by weight material: 3 parts of mulberry juices and 6 parts of blending honeys, mulberry juice taste sweet and sour taste, and also has a large amount of vitamin Cs, can improve immunity;
Described blending honey is made up of the material of following parts by weight: 4 parts of rose nectar, 2 parts of chrysanthemum honeys, 2 parts of Mel Jujubaes and 3 parts of honeysuckle honeys, adopt blending honey, instead of single honey, being the nutritional labeling in order to fully utilize different honey, improving the nutritive value of mango chutney further.
Described mixotrophism breast is made up of the material of following parts by weight: 0.8 part of walnut powder, 2 parts of rose powder, 0.6 part of rose, 0.3 portion of maltose and 0.5 part of pinenut breast, walnut powder contains the nutrient such as rich in protein, carbohydrate, also containing trace element and mineral matters such as the necessary calcium of multiple human body, iron, phosphorus, very large benefit is had to human body, and rose powder and rose can stimulate circulation, also be beneficial to health, what the rose raw material of rose powder and rose adopted herein is the edible rose that is produced from Yunnan.
In described mango chutney, the making step of described mulberries honey is: mixed with 6 parts of blending honeys by 3 parts of mulberry juices, heat at 45 DEG C, bubble to be had produces, and stops heating, naturally cools to room temperature, temperature is too high, will destroy the nutritional labeling in mulberry juice, and temperature is too low, the taste of mulberry juice and honey can not well merge.
In described mango chutney, the making step of described mixotrophism breast is: mixed with rose powder by walnut powder by above-mentioned weight portion, add the rose of above-mentioned weight portion, and at 55 DEG C infusion 40min, the maltose and the pinenut breast that add above-mentioned weight portion continue infusion 30min, are cooled to room temperature.
A preparation method for mango chutney, in turn includes the following steps:
Step one: the mango of above-mentioned weight portion is removed the peel, be cut into the square mango fourth that the length of side is no more than 1cm, the Rum of above-mentioned weight portion, honey and described mango fourth are mixed, mango fourth is submerged, salting period 18h, add 0.2 part of lemon fluid wherein every 6h, filter and obtain pickling mango fourth, mango is cut into mango fourth, make to pickle better effects if, taste is purer, and adds Rum, more can suppress the growth of miscellaneous bacteria, effectively prevent from going mouldy, add appropriate lemonlike citrus leaf, can pH value be regulated, make to pickle better effects if;
Step 2: the Chinese yam of above-mentioned weight portion is cut into the square Chinese yam fourth that the length of side is no more than 1cm, drop in pot, the whole milk of above-mentioned weight portion is added in pot, dark chocolate bar sauce and sea sedge end, 40min is simmered at 70 DEG C, be cooled to room temperature, then the fermentation of lactic acid bacteria bacterium powder is added to simmering in the Chinese yam that obtains, fermentation time 24h, fermentation temperature 45 DEG C, obtain lactic acid bacteria Chinese yam mud, add freeze drying protectant wherein again, in-20 DEG C of pre-freeze 8h after mixing, again through freeze drying 18h, obtain freeze-drying saccharomycete Chinese yam mud, the weight of wherein said lactic acid bacteria bacterium powder is no more than 5% of described Chinese yam weight,
Wherein, described freeze drying protectant is defatted milk, and its weight is 1-1.5 times of described lactic acid bacteria Chinese yam mud weight; Add lactic acid bacteria bacterium powder, carbohydrate in jam is decomposed further, obtain the lactic acid being easy to digest and assimilate, promote the absorption of protein, monose and the nutriment such as calcium, magnesium, and lactic acid bacteria has immunoregulation effect, the effect strengthening body immunity and resistance can be reached, and adopt Freeze Drying Technique, the nutritional labeling of food can be preserved to greatest extent, and effectively can suppress microbial growth.
Step 3: described freeze-dried lactic acid bacteria Chinese yam mud and described mango fourth of pickling are broken into juice, concentrate and obtain preliminary jam, to when there is bubble in preliminary jam described in infusion at 108 DEG C, add ginger sugar juice, temperature controlled to continue infusion 45min at 85 DEG C, constantly stir, the mixotrophism breast adding above-mentioned weight portion in whipping process continues infusion, until water content is 40%, obtain mango chutney.
In the preparation method of described mango chutney, the preparation process of wherein said lemon fluid is: by weight 1: 20 by edible citric acid and water mixed dissolution, and add sodium glutamate wherein, the weight ratio of described sodium glutamate and described edible citric acid is 1: 35 in fact, edible citric acid is made into lemon fluid, contribute to its adjust ph better, make to pickle better effects if.
In the preparation method of described mango chutney, the making step at described sea sedge end is as follows:
First sea sedge being soaked in mass concentration is in the NaOH solution of 1-3% 6 days, is then soaked in the NaHCO that mass concentration is 5-8%
3solution 2 days, to remove the fishy smell of sea sedge, finally use pure water rinsing 4 times, until the PH of the water on sea sedge surface reaches 7.1, sea sedge after rinsing is dry, grinding obtains sea sedge end, the sea sedge end delicious flavour that this kind of method obtains, and does not have fishy smell, being well suited for as batching, is the trace element that mango chutney provides multiple human body to need.
In the preparation method of described mango chutney, the making step of described ginger sugar juice is: mix with water by sucrose by weight 1: 5 and dissolve, at 150 DEG C, heat 30min, and add ginger juice afterwards and continue heating 2h, stopping adds light-coloured vinegar after heating; Wherein, the weight ratio of ginger juice and water is 1: 20, and the weight ratio of light-coloured vinegar and water is 1: 100, and ginger and light-coloured vinegar contribute to improving a poor appetite, helping digest.
In the preparation method of described mango chutney, further comprising the steps of:
Step 4: by described mango chutney sealing, nitrogen-filled packaging, and control residual oxygen rate lower than 8%, effectively can prevent mango chutney from going bad like this, improve quality, and residual oxygen rate be too high, more than 8%, anticorrosion change poor effect.
Step 5: the mango chutney of good seal is heated to 65 DEG C, keeps 30min, then is cooled to room temperature, carry out pasteurization, also can effectively prevent mango chutney from going bad.
In the preparation method of described mango chutney, described Different Cultivars of Mangifera indica is Jin Huangmang, and the little meat of golden bright awns core is many, and fragrant and sweet tasty and refreshing, fruit juice is many, and without fiber, storage tolerance, containing abundant vitamin.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (9)
1. a mango chutney, it is characterized in that, be made up of the material of following parts by weight: 8-10 part mango, 5-7 part Rum, 2-3 part mulberries honey, 0.6 part of lemon fluid, 2-3 part Chinese yam, 1.5-2.5 part whole milk, 0.8-1.0 part dark chocolate bar sauce, 0.2-0.3 part sea sedge end, 1-2 part ginger sugar juice and 2-4 part mixotrophism breast;
Wherein, described mulberries honey is made up of following parts by weight material: 2-3 part mulberry juice and 4-6 part blending honey;
Described blending honey is made up of the material of following parts by weight: 2-4 part rose nectar, 1-2 part chrysanthemum honey, 1-2 part Mel Jujubae and 1-3 part honeysuckle honey;
Described mixotrophism breast is made up of the material of following parts by weight: 0.5-0.8 part walnut powder, 1-2 part rose powder, 0.4-0.6 part rose, 0.2-0.3 part maltose and 0.3-0.5 part pinenut breast.
2. mango chutney as claimed in claim 1, it is characterized in that, the making step of described mulberries honey is: mixed with 4-6 part blending honey by 2-3 part mulberry juice, heats at 35-45 DEG C, and bubble to be had produces, and stops heating, naturally cools to room temperature.
3. mango chutney as claimed in claim 2, it is characterized in that, the making step of described mixotrophism breast is: mixed with rose powder by walnut powder by above-mentioned weight portion, add the rose of above-mentioned weight portion, and at 40-55 DEG C infusion 30-40min, the maltose and the pinenut breast that add above-mentioned weight portion continue infusion 25-30min, are cooled to room temperature.
4. a preparation method for the mango chutney as described in claim 1-3, is characterized in that, comprises the following steps successively:
Step one: the mango of above-mentioned weight portion is removed the peel, be cut into the square mango fourth that the length of side is no more than 1cm, the Rum of above-mentioned weight portion, honey and described mango fourth are mixed, mango fourth is submerged, salting period 18h, add 0.2 part of lemon fluid wherein every 6h, filter and obtain pickling mango fourth;
Step 2: the Chinese yam of above-mentioned weight portion is cut into the square Chinese yam fourth that the length of side is no more than 1cm, drop in pot, the whole milk of above-mentioned weight portion is added in pot, dark chocolate bar sauce and sea sedge end, 30-40min is simmered at 55-70 DEG C, be cooled to room temperature, then the fermentation of lactic acid bacteria bacterium powder is added to simmering in the Chinese yam that obtains, fermentation time 12-24h, fermentation temperature 35-45 DEG C, obtain lactic acid bacteria Chinese yam mud, add freeze drying protectant wherein again, in-35--20 DEG C of pre-freeze 6-8h after mixing, again through freeze drying 16-18h, obtain freeze-drying saccharomycete Chinese yam mud, the weight of wherein said lactic acid bacteria bacterium powder is no more than 5% of described Chinese yam weight,
Wherein, described freeze drying protectant is defatted milk, and its weight is 1-1.5 times of described lactic acid bacteria Chinese yam mud weight;
Step 3: described freeze-dried lactic acid bacteria Chinese yam mud and described mango fourth of pickling are broken into juice, concentrate and obtain preliminary jam, to when there is bubble in preliminary jam described in infusion at 95-108 DEG C, add ginger sugar juice, temperature controlled to continue infusion 35-45min at 75-85 DEG C, constantly stir, the mixotrophism breast adding above-mentioned weight portion in whipping process continues infusion, until water content is 30-40%, obtain mango chutney.
5. the preparation method of mango chutney as claimed in claim 4, it is characterized in that, the preparation process of wherein said lemon fluid is: by weight 1: 15-1: 20 by edible citric acid and water mixed dissolution, and adding sodium glutamate wherein, the weight ratio of described sodium glutamate and described edible citric acid is 1 in fact
:35.
6. the preparation method of mango chutney as claimed in claim 5, it is characterized in that, the making step at described sea sedge end is as follows:
First sea sedge being soaked in mass concentration is 4-6 days in the NaOH solution of 1-3%, is then soaked in the NaHCO that mass concentration is 5-8%
3solution 1-2 days, to remove the fishy smell of sea sedge, finally uses pure water rinsing 3-4 time, until the PH of the water on sea sedge surface reaches 6.9-7.1, the sea sedge after rinsing is dry, grinding obtains sea sedge end.
7. the preparation method of mango chutney as claimed in claim 6, it is characterized in that, the making step of described ginger sugar juice is: to be mixed with water by sucrose by weight 1: 5 and dissolve, at 130-150 DEG C, heat 20-30min, add ginger juice afterwards and continue heating 1-2h, after stopping heating, add light-coloured vinegar; Wherein, the weight ratio of ginger juice and water is 1: 20, and the weight ratio of light-coloured vinegar and water is 1: 100.
8. the preparation method of mango chutney as claimed in claim 7, is characterized in that, further comprising the steps of:
Step 4: by described mango chutney sealing, nitrogen-filled packaging, and control residual oxygen rate lower than 8%.
Step 5: the mango chutney of good seal is heated to 62-65 DEG C, keeps 30min, then is cooled to room temperature.
9. the preparation method of mango chutney as claimed in claim 8, it is characterized in that, described Different Cultivars of Mangifera indica is Jin Huangmang.
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| CN109699715A (en) * | 2018-12-26 | 2019-05-03 | 广州御轩福食品技术有限公司 | A kind of cherry rose mulberry stuffings and preparation method thereof |
| CN115191525A (en) * | 2022-07-08 | 2022-10-18 | 东莞市宝来食品有限公司 | Preparation method of concentrated poplar branch nectar fruit solution |
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Effective date of registration: 20190703 Address after: 201405 No. 666 Jindou Road, Jinhui Town, Fengxian District, Shanghai Patentee after: Shanghai Hiroad Food Industry Co., Ltd. Address before: Room 25, Unit 1, Building 1, East 278 Xingning Avenue, Zhongzhen, Ningming County, Guangxi Zhuang Autonomous Region Patentee before: Huang Rusheng |