CN101129172A - Method for processing blackberry fruit pulp with low sugar - Google Patents
Method for processing blackberry fruit pulp with low sugar Download PDFInfo
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- CN101129172A CN101129172A CNA2007101333384A CN200710133338A CN101129172A CN 101129172 A CN101129172 A CN 101129172A CN A2007101333384 A CNA2007101333384 A CN A2007101333384A CN 200710133338 A CN200710133338 A CN 200710133338A CN 101129172 A CN101129172 A CN 101129172A
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Abstract
The invention relates to a making method of low-sugar blackberry jam in the jam process technological field, which is characterized by the following: choosing flash-freezing or fresh blackberry with good color and flavor and high sugar acidity as raw material; choosing natural food additives; using modern process technique and unique dispense prescriptions; making the blackberry jam with low sugar content, beautiful in color and sour-sweet taste; having more dense scent of raspberry with stable quality. The invention has the merits of (1) the dispense prescriptions is formed through researching over many years and fits the needs of food with low sugar and high pulp content and mellowing taste for modern people, and (2) the invention utilizes the methods of vacuum concentration, homogeneity and degassing to reserve nutrient in high limit and retains the natural flavor of the blackberry and stability of the product.
Description
Technical field
The present invention relates to the jam processing technique field, relate generally to the method for utilizing blackberry, blueberry quick-frozen fruit or fresh fruit processing low-sugar jam.
Background technology
Blackberry, blueberry had more than 100 year at American-European countries's cultivation history, was one of main kind of the extensively fruitlet fruit trees of cultivation.Institute of Botany introduced China in 1986 with blackberry, blueberry, at present at the near 3000hm of knob, Nanjing cultivated area
2, annual production is above 15000 tons.The tender succulence of blackberry, blueberry berry, beautiful in colour, nutritious, but storage tolerance not, the fresh fruit of blackberry, blueberry planting base 90% or more is processed to quick-frozen really at present.The jam product is to utilize all edible parts of fruit to process, and contains abundant nutrition and pleasant mouthfeel and local flavor, is subjected to most consumers and likes.But the sugar content of jam is higher at present, and all more than 60%, sugariness is big for pol, the heat height.The blackberry fruit pulp pol that the art of this patent is produced is low, and taste is soft, and fruity is dense, has preserved several amino acids essential in the various nutrient elements in the fruit, particularly VE and the human body and mineral element etc. in the product, has good healthy nutritive value.
Summary of the invention
The purpose of this invention is to provide a kind of method of producing blackberry fruit pulp with low sugar.Quick-frozen fruit or fresh fruit by selecting the blackberry species that color and luster is good, local flavor is dense, sugar and acid degree is high for use are raw material, select the food additives of All Pure Nature for use, use modern advanced processing technology and unique prescription, make the blackberry fruit pulp sugar content that is processed into low, beautiful in colour, sour-sweet tasty and refreshing, have denseer raspberry fragrance, and steady quality.
1. fill a prescription
Blackberry fruit pulp with low sugar prescription (is example with 100kg jam): blackberry, blueberry quick-frozen fruit or fresh fruit 100kg, sucrose 38kg, natrium citricum 200～300g, potassium citrate 200～300g, calcium lactate 400～600g, pectin 300～500g.
2. technological process
According to prescription, be ready to blackberry, blueberry quick-frozen fruit or fresh fruit and auxiliary materials such as sucrose, natrium citricum, potassium citrate, calcium lactate and pectin.After the blackberry, blueberry quick-frozen was really thawed or fresh fruit cleans, thermoplastic, making beating went seed to obtain blackberry, blueberry pulp mud; The sucrose heat of solution is made into 75% liquid glucose, and filters; After fully mixing, natrium citricum, potassium citrate, calcium lactate and pectin is made into 20% solution; Carry out low-temperature reduced-pressure after adding liquid glucose in the pulp mud and concentrate, when soluble solid reaches 45% left and right sides, add other auxiliary material, tinning after concentrating in short-term again, and carry out high-temperature sterilization.
3. ingredient requirement
Blackberry, blueberry quick-frozen fruit or fresh fruit: select improved seeds such as Young, Boysen for use, require full maturity or more than 9 maturations, anosis wormed fruit, mummy, Chinese olive and the rotten dogberry that goes rotten.
Auxiliary materials such as sugar, natrium citricum, potassium citrate and pectin: be food-grade, meet state health standards.
Water: drinking water
4. the present invention is described in detail in conjunction with the accompanying drawings
(1) preparation of pulp mud: blackberry, blueberry quick-frozen fruit is thawed in using to take out from freezer the previous day, and fresh fruit need clean impurity elimination and drain away the water, and after softening with the steam Fast Heating, goes the seed machine to produce no seed blackberry, blueberry pulp mud through making beating.
(2) preparation of syrup: the mass percent concentration standard of liquid glucose is 75%." thermosoling " adopted in the syrup preparation, is about to the water boil in the sugar dissolving kettle, adds sucrose in stirring, makes it to dissolve fully, keeps little and boils 5 minutes, skims the blister on surface, continues to keep little boiling 20～30 minutes, and the cooling back is with standby after the filtered through gauze.
(3) preparation of other auxiliary material such as pectin: the mass percent concentration standard of other auxiliary material is 20%, after pectin, natrium citricum and potassium citrate fully mixed, slowly add in the water that boils, stir while adding, it is fully dissolved, and solution boiling back is cooled off, filters standby.
(4) concentrate, homogeneous and the degassing: will a certain amount of syrup add and carry out vacuum in the pulp mud and concentrate (thickening temperature is 50～60 ℃), soluble solid to be concentrated to is to add other auxiliary material such as pectin at 45% o'clock, and whole process should constantly stir, and prevents burnt pot.After concentrating end, also need the homogeneous and the degassing, to guarantee the product quality unanimity.
(5) can, seal: can while hot after homogeneous, the degassing, seal.
(6) sterilization: 100 ℃ of sterilization temperatures, 10 minutes time.Requirement is rapidly heated, fast cooling after the sterilization.
5. the characteristics of patent of the present invention
(1) prescription of the low-sugar jam in the art of this patent forms through research for many years, and pol is low, and flesh-content is many, and mouthfeel is soft, meets the demand of modern to food.
(2) the art of this patent has adopted vacuum to concentrate, and methods such as homogeneous, the degassing have been preserved the nutriment of blackberry, blueberry berry to greatest extent, have kept the natural flavour mountaineous of blackberry, blueberry fruit in the product, have guaranteed the stability of product.
Description of drawings
Accompanying drawing is the technological process of production figure of blackberry fruit pulp with low sugar processing method of the present invention.
The specific embodiment
Quick-frozen with 100kg Boysen blackberry species really is an example, produces jam 100kg
(1) seed is removed in thermoplastic, making beating: adopt Steam Heating tunnel and making beating to go the integration of operation of seed machine.The blackberry, blueberry quick-frozen that to thaw really joins in the Steam Heating tunnel, controls transporting velocity well, and outlet berry temperature is reached about 80 ℃, directly joining making beating then and going in the seed machine, finishes pulp and separates with seed.Generally can get 75～80kg and remove seed pulp mud, soluble solid is 7.5～8.5%.
(2) auxiliary material is prepared: sucrose 38kg, natrium citricum 250g, potassium citrate 250g, calcium lactate 500g, pectin 400g.Sucrose is made into 75% syrup; Be made into 20% solution after natrium citricum, potassium citrate, pectin fully mixed.
(3) with adding syrup behind the pulp mud injection concentration pan, carry out vacuum and concentrate, soluble solid to be concentrated to is 45% o'clock auxiliary material such as adding acid, constantly stirs, and being concentrated to soluble solid at last is 45%.
(4) concentrate to finish back homogeneous, the degassing, and can while hot, seal and high-temperature sterilization.
Claims (3)
1. the method for a processing blackberry fruit pulp with low sugar is characterized in that: according to the jam processing formula, be ready to blackberry, blueberry quick-frozen fruit or fresh fruit and auxiliary materials such as sucrose, natrium citricum, potassium citrate, calcium lactate and pectin.After the blackberry, blueberry quick-frozen was really thawed or fresh fruit cleans, thermoplastic, making beating went to obtain blackberry, blueberry pulp mud behind the seed; The sucrose heat of solution is made into 75% liquid glucose, and filters; After fully mixing, natrium citricum, potassium citrate, calcium lactate and pectin is made into 20% solution; Carry out low-temperature reduced-pressure after adding liquid glucose in the pulp mud and concentrate, when soluble solid reaches 45% left and right sides, add other auxiliary material, tinning after concentrating in short-term again, and carry out high-temperature sterilization, finished product soluble solid about 45%.
2. according to the described method of claim 1, it is characterized in that: blackberry fruit pulp with low sugar prescription (is example with 100kg jam): blackberry, blueberry quick-frozen fruit or fresh fruit 100kg, sucrose 38kg, natrium citricum 200～300g, potassium citrate 200～300g, calcium lactate 400～600g, pectin 300～500g.
3. according to the described method of claim 1, it is characterized in that: adopted vacuum to concentrate (thickening temperature is 50～60 ℃), homogeneous, the degassing and high-temperature sterilization (100 ℃, 10 minutes) in the blackberry fruit pulp with low sugar processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101333384A CN101129172A (en) | 2007-10-18 | 2007-10-18 | Method for processing blackberry fruit pulp with low sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101333384A CN101129172A (en) | 2007-10-18 | 2007-10-18 | Method for processing blackberry fruit pulp with low sugar |
Publications (1)
| Publication Number | Publication Date |
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| CN101129172A true CN101129172A (en) | 2008-02-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2007101333384A Pending CN101129172A (en) | 2007-10-18 | 2007-10-18 | Method for processing blackberry fruit pulp with low sugar |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN101480235B (en) * | 2009-01-20 | 2011-08-17 | 华南农业大学 | Low-sugar lichee jam and preparation method thereof |
| CN101548734B (en) * | 2009-02-20 | 2012-01-18 | 刘新才 | Plum jam and preparation method thereof |
| CN103005244A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Dried fruit jam of layer cake for industrial production and preparation method and applications thereof |
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN104171781A (en) * | 2014-07-16 | 2014-12-03 | 生命果有机食品股份有限公司 | Low-sugar raspberry composite jam and preparation method thereof |
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| CN104996857A (en) * | 2015-06-30 | 2015-10-28 | 安徽鸿泰食品有限公司 | Fermented blackberry jam |
| CN106798283A (en) * | 2016-12-28 | 2017-06-06 | 黄河三角洲京博化工研究院有限公司 | A kind of matrimony vine Malus spectabilis compound nectar and preparation method thereof |
| CN106923276A (en) * | 2015-12-28 | 2017-07-07 | 中粮集团有限公司 | Jam for bakery and its preparation method and application |
-
2007
- 2007-10-18 CN CNA2007101333384A patent/CN101129172A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480235B (en) * | 2009-01-20 | 2011-08-17 | 华南农业大学 | Low-sugar lichee jam and preparation method thereof |
| CN101548734B (en) * | 2009-02-20 | 2012-01-18 | 刘新才 | Plum jam and preparation method thereof |
| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN103005244A (en) * | 2012-11-30 | 2013-04-03 | 广州合诚实业有限公司 | Dried fruit jam of layer cake for industrial production and preparation method and applications thereof |
| CN103005244B (en) * | 2012-11-30 | 2014-04-30 | 广州合诚实业有限公司 | Dried fruit jam of sanwiched cake for industrial production and preparation method and applications thereof |
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN104171781A (en) * | 2014-07-16 | 2014-12-03 | 生命果有机食品股份有限公司 | Low-sugar raspberry composite jam and preparation method thereof |
| CN104431675A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing jam at low temperature |
| CN104996857A (en) * | 2015-06-30 | 2015-10-28 | 安徽鸿泰食品有限公司 | Fermented blackberry jam |
| CN106923276A (en) * | 2015-12-28 | 2017-07-07 | 中粮集团有限公司 | Jam for bakery and its preparation method and application |
| CN106798283A (en) * | 2016-12-28 | 2017-06-06 | 黄河三角洲京博化工研究院有限公司 | A kind of matrimony vine Malus spectabilis compound nectar and preparation method thereof |
| CN106798283B (en) * | 2016-12-28 | 2020-12-01 | 黄河三角洲京博化工研究院有限公司 | Wolfberry and crabapple compound jam and preparation method thereof |
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Open date: 20080227 |