When making homemade desserts and jams, will the nutrients be destroyed if the fruit is boiled?

Boiling fruit for too long can cause nutrients to be lost.

The time to cook the fruit should be determined by the type and shape of the fruit.

Common fruits such as apples, pears, and bananas are suitable for slicing and heating.

It is advisable to cut the fruit into pieces with a thickness of no more than centimeters.

Put the sliced fruit into the water and wait for the water in the pot to bubble in a large area. That is, when the water has just boiled, the fruit will be heated just right. At this time, the bacteria carried on the fruit are destroyed, and only a small amount of vitamins, amino acids, and minerals are lost, and most of them are stored in the pulp of the fruit, and the temperature of the fruit is just right for consumption at this time.

If it is in boiling water for more than 2 minutes, there is a significant loss of nutrients. At this time, drinking fruit soup will be more nutritious than eating fruit.

If it lasts in boiling water for more than 10 minutes, the nutrients will not only be lost but also severely damaged, and at this time, the nutrients will not be sufficient, whether you eat fruit or drink soup.

PS: The fruit must be sliced to ensure that it is heated evenly, if the whole is put into the pot, it will lead to the loss or destruction of nutrients on the outside, and the inside is still not heated.

Microwaving the fruit can ensure that the fruit is heated inside and out. However, it is necessary to ensure that the microwave heating time is less than 1 and a half minutes.

The main components of the fruit are phenols and VC, which oxidize under thermal conditions and are destroyed by VC.

Nutritious.

Jam is a gelatinous substance made by mixing fruits, sugars and acidity regulators and boiling them at a temperature of more than 100 °C. Making jam is one way to preserve fruits for a long time. It is mainly used to spread on bread or toast.

Small fruits such as strawberries, blueberries, grapes, and roses, and large fruits such as plums, oranges, apples, and peaches can also be used to make jam, but only one type of fruit is usually used at the same time. No candy jams, cheap jams or special jams (e.g. durian, pineapple) will be used.

Colloids commonly used in jam include: pectin, bean gum and three cents gum.

No matter how nutritious it is, it's cleaner and more reassuring than buying it outside.

At least there are no colors, no flavors, no additives or anything, and if you want to pursue nutrition, eat fresh fruits.

If you want to eat jam, it certainly can't be compared to fresh fruit.

Oh, the nutrients have been almost lost, but they are cleaner and more hygienic than the outside, without adding any saccharin, coloring, flavor, etc.

The recipe for rose pear jam is actually very simple! The following is the preparation of rose water pear jam! The cost is low, the operation is not complicated, and the taste is delicious, and it is also delicious!

Especially when the season changes, the elderly at home can eat some rose water pear jam in moderation, which is nutritious and easy to digest; I don't like the practice of rose pear jam very much, I don't feel good, it's strange why so many people like to eat rose pear jam? Later, I realized that it was because I didn't master the method well when making rose pear jam! There are many ways to make rose pear jam, and the right way to make a delicious rose pear jam!

The best way to make rose pear jam is to be non-greasy and greasy, so that the rose pear jam will taste fragrant, and you don't have to worry about getting fat! Don't believe it, do it!

Preparation of rose pear jam Cuisine and efficacy: dessert dim sum nourishing yin recipe spleen appetizing recipe expectorant recipe heat-clearing recipe recipe process: boiling rose pear jam production materials: main ingredient: 600 grams of pear.

Excipients: 5 grams of roses, 2 grams of notoginseng.

Seasoning: 15 grams of lemon juice, 300 grams of maltose.

Preparation of rose pear jam:

1.Wash and drain the pear, peel and remove the core, cut into small pieces and put it in a juicer to puree it for later use;

2.Put the water in a pot and bring to a boil, add the stevia and cook for 10 minutes, until half of the water remains;

3.Remove the stevia, then add maltose and cook until dissolved;

4.Add puree and lemon juice and continue to cook over low heat;

5.When boiling, it is necessary to stir with a wooden spoon from time to time to avoid burning, and the foam should be removed frequently during the cooking process;

6.Cook slowly over low heat until the juice thickens;

7.Add rose petals and cook for another 3 to 5 minutes, then turn off the heat, let cool and refrigerate after bottling.

Tips for making rose pear jam:1Dried roses are chosen instead of fresh flowers because the fragrance of dried and concentrated flowers is stronger;

2.It is recommended to choose the type with more pink petals, and the jam boiled has a more beautiful color.

The following is an example of strawberry jam, the method of fruit jam:

Ingredients: 500g strawberry, 150g sugar, 100g rock sugar, 300ml water, 2g gelatin powder.

Method: 1. Pick the strawberries, soak them in light salted water for 20 minutes, take them out and rinse them with running water.

2. The strawberries are all in two, mix well with 150g of sugar and marinate for one hour, and the strawberries are already soft after one hour.

3. Put 300ml of water in the pot, bring 100g of rock sugar to a boil over high heat and turn to low heat.

4. Cook until the water surface drops to the starting position (about 40 minutes).

Stir the gelatin powder with a tablespoon of water and pour it into the pot.

6. Continue to cook for 10-15 minutes.

Note: 1. Strawberries should be selected without scars, soaked in salted water, washed thoroughly, and boiled jam with stainless steel pots or enamel pots as much as possible.

2. Leave the boiled jam in a clean and waterless bottle, seal it, and store it refrigerated.

3. If there is no fish gelatin powder, you don't need to add it, boil it slightly thicker, and stir it several times when cooking; If you have fish gelatin powder, don't cook the jam too thick, because it will become thicker after cooling.

The recipe of kumquat jam is detailed in the recipe and efficacy: dessert and dim sud.

Taste: Sweet Process: Boiled Kumquat Jam Ingredients: Ingredients: 600 grams of kumquat.

Excipients: 3 grams of soil notoginseng.

Seasoning: 300 grams of maltose, 200 grams of rock sugar Teach you how to make kumquat jam and how to make kumquat jam to be delicious 1Wash and drain the kumquat, squeeze the juice after cutting, pick off the seeds, and set aside;

2.Put the water in a pot and bring to a boil, add the stevia and cook for 10 minutes, until half of the water remains;

3.Remove the stevia, then add maltose and rock sugar and cook until dissolved;

4.Add kumquat juice and cook over low heat;

5.When boiling, it is necessary to stir with a wooden spoon from time to time to avoid burning, and the foam should be removed frequently during the cooking process;

6.Slowly cook over low heat until the juice thickens, then turn off the heat, let it cool after bottling, and refrigerate for storage. Tips for making kumquat jam:1Kumquat needs to be selected with higher maturity and higher sweetness, and avoid using varieties that are too green to avoid excessive acidity;

2.Honey can also be used instead of rock sugar, which not only adds flavor, but also has the effect of relieving cough and reducing phlegm. Red apple jam.

Ingredients: Seasoning].

Red apples 600 grams.

Maltose 150g, caster sugar 1, lemon 1, water 500cc

Production process] 1.Wash the lemon and squeeze out the juice for later use.

2.Wash the red apples, first scrape off the wax on the surface, then rinse carefully with water, then peel off the skin, remove the core and cut the flesh into cubes, because the apple flesh is easy to brown, so you can soak it in salt water or sprinkle lemon juice to prevent discoloration.

3.Put the apple peel in an acid-resistant pot, add water and cook over medium heat until the peel turns white and the juice is slightly red, then remove the apple peel, then put the diced apples and lemon juice in the pot and bring to a boil over medium heat.

4.Reduce the heat to low and add the maltose to continue the boil, which must be stirred constantly with a wooden ladle while boiling.

5.After the maltose is completely dissolved, you can add caster sugar and continue to mix and cook until the sauce is thick.

It's very nutritious to make it yourself.

There are too many additives in the cans.

Ingredients: 500g blueberries, 350g white sugar (you can adjust it according to your taste, but this will affect the storage time), a teaspoon of butter.

Wash the blueberries and cut them (cut into two or four cleaves; If you want to make blueberry jam with large fruits, it is recommended to cut it into two pieces), put the cut blueberries into a large bowl, pour half of the white sugar into the bowl, mix well and marinate until the blueberries come out of the juice (it is okay to refrigerate or at room temperature; If it is placed at room temperature, the room temperature should not be too high);

If you are afraid that the success rate is not high and the production fails, you can add a little commercially available pectin (don't be afraid, although this is a food additive, but this is different from gelatin, but it is equivalent to purifying the natural pectin in fruits and vegetables), blueberries belong to fruits with high pectin content, and the pectin content in the fruit is as high as fresh weight, which is twice the pectin content in fruits such as apples and bananas.

Test the temperature of the jam during the cooking process, and when it reaches 100 to 105 degrees Celsius, you can turn off the heat (105 degrees Celsius is optimal);

Pay attention to the method of preservation: remember to put the container where the jam is stored in the pot and sterilize it with hot water, which can prolong the preservation time of the jam; The container for storing jam is preferably a special glass jam bottle, and you can search for the glass of the jam bottle on a treasure; There may be foam on the jam after it is cooked, remember to use a spoon to remove the foam; Jam should be kept hot in a storage container; Preferably a glass bottle that can be sealed; After bottling, the jam can be boiled in water to sterilize, a cloth is placed on the bottom of the pot, and the whole container should be under the water, boiled for 8 10 minutes, which can prolong the preservation time (but if the quality of the container is not very good, and you are afraid that the container will burst, then it is better not to boil, the aluminum lid will make a sound for a period of time after cooking, indicating that a vacuum environment has been formed in the bottle, and the jam is successful).

1. I found that it is completely feasible to make jam without adding water, because the fruit itself contains a lot of water, especially the water flows out immediately after the blueberry is crushed.

2. Fruits contain acidic substances such as citric acid, which will react with iron during the cooking process, and may generate green ferrous salts, which are harmful to the human body.

3. Do you know why you add lemon juice when making jam? That's because lemon juice is mainly used to regulate acidity, improve its flavor, enhance antioxidant effect, prevent food rancidity, it can prevent oxidation or browning reaction, stabilize color, reduce turbidity, enhance gelling, and have a certain antimicrobial effect can also extend the shelf life of food, so we can also drop a few drops of lemon juice after the jam is slightly warm, but not too much, first, the jam becomes thinner, and secondly, the jam can not be too sour.

4. Because I put honey, the juice should be slightly thickened, and I must wait until the juice is lukewarm before putting honey, so as not to destroy the nutrition of honey.

5. After cleaning the bottle of jam, soak it in boiling water for a few minutes and dry it to complete the disinfection work, fill the bottle as much as possible, cover the lid, do not let the air in, and it is no problem to refrigerate it in the refrigerator for a month, I put honey, honey and sugar are also natural preservatives, but in any case, it is recommended to eat it within half a month.

Recipe Preparation:

1.Wash the blueberries and soak them in lightly salted water for 10 minutes.

2.Remove and control drying.

3.Pour into a saucepan and marinate with sugar for 10 minutes.

4.Bring to a boil over low heat.

5.Stir constantly with a colander and press the soft blueberries from time to time to burst the pulp6After about 40 minutes, the juice is almost dry, and it is ready to boilServe hot in a container that has been sterilized in advance to control the moisture.

8.Cover and refrigerate.

1.Wash the blueberries and soak them in lightly salted water for 10 minutes.

2.Remove and control drying.

3.Pour into a saucepan and marinate with sugar for 10 minutes.

4.Bring to a boil over low heat.

5.Stir constantly with a colander and press the soft blueberries from time to time to burst the pulp6After about 40 minutes, the juice is almost dry, and it is ready to boilServe hot in a container that has been sterilized in advance to control the moisture.

8.Cover and refrigerate.

Main raw materials: fruits, sugar, acidity regulators.

Preservatives: Yes.

Main nutrients: vitamins, fruit acids, proteins, fats and ironMain edible effects: seasoning, stomach and appetizer.

Suitable for: All people.

: Excessive stomach acid, bloating.

Storage: Store in the refrigerator.

Precautions.

Many fruits can be made into jams, such as apples, pears, peaches, apricots, etc. The method is similar to the steps above. Be careful not to use rotten fruits, and the weight of the fruit is based on peeling and pitting.

Generally, jam is made in the ratio of 1 part pulp and half part sugar (the amount of sugar can also be halved, and the same maltose can be added), the amount of sugar can be increased or decreased appropriately, sugar can make the jam thick, and sugar is a good preservative, too little sugar will shorten the shelf life, if the sugar content is moderate, the jam can be shelved for more than 6 months if the amount of sugar is moderate. If it is a fruit with less water content, such as apples, pears, etc., you can add less than half a part of water; The pot for cooking jam is best acid-resistant, like blueberries, hawthorn, etc. can not be boiled in an iron pot or aluminum pot, pay attention to keep stirring when cooking, it is best to use a wooden spoon; The container for jam is best made of glass, and it should be boiled in boiling water for 5 to 10 minutes in advance before disinfection and drying (do not use a towel to wipe it); The prepared jam should be packed into a container while it is hot, the lid should be closed tightly, placed upside down, and the bottle mouth should be facing up after drying to room temperature (this can prevent air from entering the bottle and vacuum the bottle), and it is best to store it in the refrigerator.

Medicinal efficacy. Jam contains natural fruit acids, which can promote the secretion of digestive juices, enhance appetite and help digestion. Jam can also increase pigment and have an adjuvant effect on iron deficiency anemia. Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory.

Infants and young children eating jam can supplement calcium, phosphorus, and prevent rickets.