CN100375601C - Low sugariness orange peel jam and its making method - Google Patents
Low sugariness orange peel jam and its making method Download PDFInfo
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- CN100375601C CN100375601C CNB2005100974230A CN200510097423A CN100375601C CN 100375601 C CN100375601 C CN 100375601C CN B2005100974230 A CNB2005100974230 A CN B2005100974230A CN 200510097423 A CN200510097423 A CN 200510097423A CN 100375601 C CN100375601 C CN 100375601C
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Abstract
The present invention discloses a low sweet orange peel jam, which has raw material compositions and weight portion as follows: 30 to 40 portions of fresh orange pulp, 4 to 8 portions of fresh orange peel, 55 to 65 portions of pure liquid sugar, 0.1 to 0.5 portions of pectin and 0.2 to 0.6 portions of lemon acid. The preparing process of the present invention comprises the following steps of A) the step of debitterizing, namely that fresh oranges scrubbing with clear water, peeling manually, hot cooking with salt solution for debitterizing, cold water rinsing and drip drying; B) the step of sugar balance in shredded orange peels, namely that the debitterized orange peel is shredded by cutting, and is put into liquid sugar for being hot cooked until the sugar is all absorbed by the shredded orange peels, and the shredded orange peels are transparent and homogeneous. Because the present invention uses the liquid sugar, compared with jam manufactured by adding white sugar in the traditional process, the present invention has specific taste and flavor; also, because sugariness is reduced, the sweet and sour taste is very good. The present invention has the advantages of sweet and fragrant taste and rich nutrient substance, and is favorable for saccharide content to excrete in human body so as to achieve the effect of strengthening health.
Description
Technical field
The present invention relates to a kind of orange peel sauce, specifically a kind of with the high sugared orange jam food that contains orange peel that the sugariness liquid sugar is made that hangs down, relate to the preparation method of this orange peel sauce in addition, belong to fruit deep process technology field.
Background technology
China is the big country that produces sweet orange, and delicious sweet orange and sweet orange goods have wide development market, and the skin of orange has the unique fragrance flavor most, and processed back orange peel joins the sensation that can give a kind of delicate fragrance sweetness of people in the orange sauce.Along with society constantly develops, people are also more and more higher to the requirement of food, and are concerned about more whether food is useful to the person.Given this, we consider and select for use the not only edible back of pure white granulated sugar technology to be difficult for draining in traditional high candy sauce, and the high sugariness of inlet is also given a kind of sense of discomfort of people, I replace white granulated sugar to be because the main component of liquid sugar is glucose syrup (malt syrup) with liquid sugar at invention, because glucose syrup (malt syrup) accounts for whole liquid sugar more than 80%, and the sugariness of glucose syrup only is 60% of a white granulated sugar sugariness, HFCS and the white granulated sugar sugariness is basic identical and consumption is few, and after two kinds of liquid sugars (HFCS and glucose syrup) match, replace white granulated sugar, cost low (raw material is cheap), mouthfeel good (low sweet good to eat), (easily row is rushed down) good for health.
Summary of the invention
Technical problem to be solved by this invention provides a kind of low sugariness orange peel jam and preparation method thereof, to strengthen the health function, reduces cost, and improves mouthfeel and local flavor.
For solving the problems of the technologies described above, the invention provides a kind of low sugariness orange peel jam, its material composition and parts by weight comprise respectively: 30～40 parts in orange slurry, 4～8 parts of orange skins, 55～65 parts of neat liquid sugar, 0.1～0.5 part of pectin, 0.2 part～0.6 part of citric acid.
Described neat liquid steamed bun stuffed with sugar contains HFCS, glucose syrup, malt syrup or other corn starch syrup.
Preferably, material composition and parts by weight that the optional usefulness of described low sugariness orange peel jam is following: 35 parts in orange slurry, 6 parts of orange skins, 60 parts of neat liquid sugar, 0.3 part of pectin, 0.4 part of citric acid.Described neat liquid steamed bun stuffed with sugar contains HFCS and malt syrup, and wherein the weight ratio of HFCS and malt syrup is 1: 4.
The present invention also provides a kind of preparation method of low sugariness orange peel jam in addition, and its step comprises: A. debitterize step: fresh orange is scrubbed with clear water, and hand peeling is boiled debitterize with salt solution heat again, and cold rinse drains; B. orange peel silk sugar equilibrium step: the orange peel of debitterize is cut into filament, puts into liquid sugar heat and boil stirring, and the orange peel silk is transparent evenly until the whole wedging orange peel of sugar silk; C. concentrate the can step: promptly, orange peel silk, liquid sugar and pectin and the citric acid of orange being starched, passed through sugared balance concentrate in vacuum tank, when the solubility solid of sauce body reaches 65%～70% of gross weight, it is carried out cooling rapidly after can, capping, the pasteurize.
Preferably adopt concentration 64%～80%, the HFCS of DE value (saccharification value) 42 or more in the described orange peel silk sugar equilibrium step, drop into the orange peel silk during boiling and boil, in making sugared whole wedging orange peel silks till.
Orange peel silk and HFCS ratio are preferably 1: 2 in the described orange peel silk sugar equilibrium step, and wherein HFCS is by pure syrup.It is not enough that sugar appears eating in syrup addition major general, light specific gravity, skin come-up, the syrup addition is excessive, with occurring eating the sugar time long, the waste increasing is difficult for reaching balance, think through repeatedly testing, the weight ratio of orange peel silk and HFCS is 1: 2 o'clock, and the time is short, and it is fast to eat sugar, and can reach balance, the skin of making behind the sauce relatively is evenly distributed in the sauce body.
Described liquid sugar includes HFCS, glucose syrup, malt syrup or other corn starch syrup.
The present invention adopts fresh sweet orange pulp and orange peel silk to match, and add the jam that liquid sugar sirup (HFCS, glucose syrup, malt syrup or other corn starch syrup) is made, wherein the sugariness of glucose syrup in the liquid sugar sirup and malt syrup only is equivalent to about 65% of white granulated sugar sugariness, uses white granulated sugar to make the sugariness of jam in the traditional handicraft thereby reduced.HFCS is a kind of novel trophism liquid sugar, and it has the natural honey mouthfeel, is added on and gets final product covering smell in the food, does not also influence the delicate fragrance taste of fruit self, can increase flavour of food products again simultaneously.The present invention is owing to used liquid sugar, so relatively play the jam that the interpolation white granulated sugar in the traditional handicraft is made, not only taste flavor more outstanding and since sugariness lowered, make the sweet sour behind the inlet very good, taste delicate fragrance sweetness, nutrient health is abundant, and helps the drainage of sugar at inside of human body, strengthens healthy effect thereby reach.
In addition, the present invention has selected the high-quality navel orange for use, cleans peeling, orange meat making beating, and orange peel goes bitter chopping, and boils the orange peel silk with liquid sugar temperature, and sugar is eaten in the orange peel silk as early as possible, and the sugared infusion of the measured liquid of using tricks makes it to reach sugared balance.The orange peel silk carries out integral body with orange slurry, liquid sugar, pectin, citric acid again and concentrates after sugared balance, when the sauce body reaches the requirement of solubility solidity thing, promptly make tasty low sweet type orange peel jam.
The specific embodiment
Below by several specific embodiments low sugariness orange peel jam of the present invention and preparation method thereof is described.
Embodiment one: select the making beating of orange meat for use, it is standby to make 700g orange slurry, it is 10 minutes debitterizes of boiling saline solution infusion of 2% that the 120g orange peel is put into concentration, after draining with the clear water rinsing, being cut into filament puts into the HFCS of 240g (by pure syrup) heat and boils, here can adopt that concentration is 71%, DE value (saccharification value) is 55 HFCS, temperature preferably is controlled at 85 ℃-95 ℃.When HFCS all immerses in the orange peel silk and an orange silk outward appearance is pulled out after being homogeneous transparent, put into concentration tank and concentrate with 700g orange slurry, 960g malt syrup (by pure syrup), this concentration technology is well known to those skilled in the art, and, do not elaborate for to boil the most common a kind of technology of jam herein.When the solubility solid of slurry near 65% the time, insert the pectin of 6g, the citric acid of 8g concentrates again, reaches 65% up to the solubility solid, promptly makes the good to eat low sweet orange peel sauce of high sugar of local flavor.
Embodiment two: select the making beating of orange meat for use, it is standby to make 600g orange slurry, it is 10 minutes debitterizes of boiling saline solution infusion of 2% that the 80g orange peel is put into concentration, after draining with the clear water rinsing, being cut into filament puts into the HFCS of 22 0g (by pure syrup) heat and boils, here can adopt that concentration is 64%, the DE value is 42 HFCS, temperature preferably is controlled at 85 ℃-95 ℃.When HFCS all immerses in the orange peel silk and an orange silk outward appearance is pulled out after being homogeneous transparent, put into concentration tank and concentrate with 600g orange slurry, 880g malt syrup (by pure syrup), when the solubility solid of slurry near 65% the time, insert the pectin of 2g, the citric acid of 4g, concentrate again, reach 65%, promptly make the good to eat low sweet orange peel sauce of high sugar of local flavor up to the solubility solid.
Embodiment three: select the making beating of orange meat for use, it is standby to make 800g orange slurry, it is 10 minutes debitterizes of boiling saline solution infusion of 2% that the 160g orange peel is put into concentration, after draining with the clear water rinsing, being cut into filament puts into the HFCS of 260g (by pure syrup) heat and boils, here can adopt that concentration is 80%, the DE value is 70 HFCS, temperature preferably is controlled at 85 ℃-95 ℃.When HFCS all immerses in the orange peel silk and an orange silk outward appearance is pulled out after being homogeneous transparent, put into concentration tank and concentrate with 800g orange slurry, 1040g malt syrup (by pure syrup), when the solubility solid of slurry near 65% the time, insert the pectin of 10g, the citric acid of 12g, concentrate again, reach 65%, promptly make the good to eat low sweet orange peel sauce of high sugar of local flavor up to the solubility solid.
The present invention has selected the high-quality navel orange for use, cleans peeling, orange meat making beating, and orange peel goes bitter chopping, and soaks sugar and reach sugared balance.Because the proportion of orange peel is low weight, institutional framework is compact, not treated orange peel silk joins in the pot after the infusion, be difficult to reach sugared balance, after orange peel sauce after boiling is filled in the bottle, can find the orange peel silk in whole concentration process owing to do not soaked into by sugar, thereby (boil the time weak point as the jam body, the sugar in the orange peel enters few, and orange peel proportion floats easily not reach sugared balance.Boil overlong time as the jam body, orange peel soaks sugar too much, than great, easily sink, and whole sauce can because of the infusion overlong time add color) outward appearance is not beautiful.Orange peel during tradition orange peel sauce is made handle general adopt granulated sugar to soak and the present invention owing to replaced white granulated sugar with liquid sugar, then can not adopt the granulated sugar soaking technology again.The present invention adopts the technology that liquid sugar temperature is boiled the orange peel silk in addition, and sugar is eaten in the orange peel silk as early as possible, and the measured liquid sugar infusion of using tricks makes it to reach sugared balance.The orange peel silk carries out integral body with orange slurry, liquid sugar, pectin, citric acid again and concentrates after sugared balance, when the sauce body reaches the requirement of capacitive solidity thing, promptly make tasty low sweet type orange peel jam.
Claims (7)
1. low sugariness orange peel jam, its raw material is made up of the one-tenth branch of following weight portion: 30～40 parts in orange slurry, 4～8 parts of orange skins, 55～65 parts of neat liquid sugar, 0.1～0.5 part of pectin, 0.2 part～0.6 part of citric acid.
2. low sugariness orange peel jam according to claim 1 is characterized in that: described neat liquid steamed bun stuffed with sugar contains HFCS, glucose syrup or malt syrup.
3. low sugariness orange peel jam according to claim 1 and 2 is characterized in that, its material composition and parts by weight are respectively: 35 parts in orange slurry, 6 parts of orange skins, 60 parts of neat liquid sugar, 0.3 part of pectin, 0.4 part of citric acid.
4. low sugariness orange peel jam according to claim 3 is characterized in that: described neat liquid steamed bun stuffed with sugar contains HFCS and malt syrup, and the weight ratio of HFCS and malt syrup is 1: 4.
5. the preparation method of a low sugariness orange peel jam as claimed in claim 1, it may further comprise the steps:
A. the debitterize step promptly, is scrubbed fresh orange with clear water, and hand peeling is boiled debitterize with salt solution heat again, and cold rinse drains;
B. orange peel silk sugar equilibrium step promptly, is cut into filament with the orange peel of debitterize, put into liquid sugar heat and boil stirring until the whole wedging orange peel of sugar silk, and the orange peel silk is transparent evenly;
C. concentrate the can step, promptly, with orange slurry, orange peel silk, liquid sugar and pectin and the citric acid through sugared balance concentrates in vacuum tank,, it is carried out cooling off rapidly after can, capping, the pasteurize when the solubility solid of sauce body reaches 65%～70% of gross weight.
6. the preparation method of low sugariness orange peel jam according to claim 5, it is characterized in that: described liquid sugar is concentration 64%～80%, the liquid sugar of DE value more than 42.
7. the preparation method of low sugariness orange peel jam according to claim 6 is characterized in that: in orange peel silk sugar equilibrium step, liquid sugar adopts pure HFCS, and wherein the weight ratio of orange peel silk and pure HFCS is 1: 2.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100974230A CN100375601C (en) | 2005-12-28 | 2005-12-28 | Low sugariness orange peel jam and its making method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100974230A CN100375601C (en) | 2005-12-28 | 2005-12-28 | Low sugariness orange peel jam and its making method |
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| Publication Number | Publication Date |
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| CN1839709A CN1839709A (en) | 2006-10-04 |
| CN100375601C true CN100375601C (en) | 2008-03-19 |
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| CNB2005100974230A Expired - Fee Related CN100375601C (en) | 2005-12-28 | 2005-12-28 | Low sugariness orange peel jam and its making method |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361534B (en) * | 2008-09-27 | 2011-07-27 | 沈阳麦金利食品制造有限公司 | Production technique of vinegar sauce and product thereof |
| CN101548734B (en) * | 2009-02-20 | 2012-01-18 | 刘新才 | Plum jam and preparation method thereof |
| CN102524786B (en) * | 2012-02-10 | 2013-01-16 | 中南林业科技大学 | Processing method of nutritional buccal tablets of orange peels |
| CN103907803A (en) * | 2013-01-09 | 2014-07-09 | 张冬梅 | Fruit jam powder |
| CN104745429B (en) * | 2015-03-23 | 2017-07-04 | 暨南大学 | One kind is without bitter taste grapefruit fruit wine and its production method |
| CN106360533B (en) * | 2016-08-31 | 2019-11-15 | 秭归帝元食品罐头股份有限公司 | A kind of orange peel sauce production method |
| CN106820022A (en) * | 2016-12-31 | 2017-06-13 | 蚌埠清菲农业科技有限公司 | One kind fermentation orange peel sauce powder |
| CN106954842A (en) * | 2017-04-12 | 2017-07-18 | 盐城宇峰食品科技有限公司 | One kind bakees syrup dedicated and preparation method thereof |
| CN106901322A (en) * | 2017-04-13 | 2017-06-30 | 盐城宇峰食品科技有限公司 | A kind of jam is syrup dedicated and preparation method thereof |
| CN107173756A (en) * | 2017-05-11 | 2017-09-19 | 许昌学院 | A kind of fragrant citrus jam and preparation method thereof |
| CN110506913A (en) * | 2019-09-29 | 2019-11-29 | 赣南师范大学 | A kind of jam and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084033A (en) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | Have papaya fruit juice, jam of flavour and preparation method thereof |
| US6013302A (en) * | 1998-04-23 | 2000-01-11 | Vertil; Roselyne | Fruit salad dressing |
-
2005
- 2005-12-28 CN CNB2005100974230A patent/CN100375601C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084033A (en) * | 1993-08-13 | 1994-03-23 | 广西亚热带作物研究所 | Have papaya fruit juice, jam of flavour and preparation method thereof |
| US6013302A (en) * | 1998-04-23 | 2000-01-11 | Vertil; Roselyne | Fruit salad dressing |
Non-Patent Citations (1)
| Title |
|---|
| 橙皮草莓复合果酱的加工技术. 王辰.中国农村科技，第12期. 2000 * |
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| CN1839709A (en) | 2006-10-04 |
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