CN101480235B - Low-sugar lichee jam and preparation method thereof - Google Patents
Low-sugar lichee jam and preparation method thereof Download PDFInfo
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- CN101480235B CN101480235B CN2009100368135A CN200910036813A CN101480235B CN 101480235 B CN101480235 B CN 101480235B CN 2009100368135 A CN2009100368135 A CN 2009100368135A CN 200910036813 A CN200910036813 A CN 200910036813A CN 101480235 B CN101480235 B CN 101480235B
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Abstract
The invention provides a low-sugar litchi jam which comprises the following ingredients by weight portions: 40 portions of litchi pulp, 30 portions of cane sugar, 0.6 to 0.8 portions of low methoxyl pectin, 0.1 to 0.2 portions of jelly powder, 0.4 to 0.6 portions of citric acid, 0.04 to 0.08 of anhydrous calcium chloride and 28.5 portions of water. The invention also discloses a method for preparing the low-sugar litchi jam, which comprises the following steps: mixing the low methoxyl pectin, the jelly powder and the cane sugar to be uniform; dissolving CaCl2 by a proper amount of water; heating the water to a temperature of 60-70 DEG C and keeping the temperature; adding the mixture of the low methoxyl pectin, the jelly powder and the cane sugar to the water for dissolution; heating the water to be boiled and adding the prepared CaCl2 water solution, the litchi pulp and citric acid to boil continuously for 1 to 1.5 minutes. The low-sugar litchi jam contains 44 to 47 Brix degrees of dissoluble solid contents, has the advantages of low sugar and low calorie and is suitable for the requirements of consumers for low-sugar food. The provided processing technology of the low-sugar litchi jam re-innovates jam processing technologies and has wide application prospects.
Description
Technical field
The present invention relates to a kind of low-sugar lichee jam and preparation method thereof, specifically be a kind of be the low-sugar lichee jam and preparation method thereof of primary raw material with the lichee, belong to food processing technology field.
Background technology
Lichee belongs to sapindaceous plant, is a kind of subtropical fruit of preciousness, have the good reputation of the good fruit in the south of the Five Ridges.Its shape of lichee, color are all good, and delicious U.S. is fresh and sweet, aromatic flavour, and meat is tender and crisp, and is nutritious, and tonic effect is arranged.Per 100 gram fresh lichee pulp contain protein 0.9g, fatty 0.2g, carbohydrate 14g, also are rich in trace element, vitamin and ten several amino acids of multiple needed by human.More than 500 ten thousand mu of the existing lichee cultivated areas in Guangdong Province, more than 70 ten thousand tons of 2006 annual productions account for national lichee output about 70%.Because lichee harvest time is short, and concentrates on the high temperature season in 6～July and gather, the botany physiological property of litchi fruits in addition is restricted the lichee fresh-keeping storage after the results.Make the sustainable development of lichee industry energy, must greatly develop lichee processing.The converted products of lichee mainly contains that lichee is done, canned lychee in syrup, litchi spirit, litchi drink etc., and Shang Weijian has the lichee jam product.Therefore, the lichee converted products of development of new, not only can improve the value of lichee processed goods, can also increase the designs and varieties of lichee processed goods, satisfy the requirement of consumer to the variation of lichee processed goods, novelization, healthization, and can enlarge the lichee consumption of raw materials by way of, the sustainable development that promotes the lichee industry, enhance one's market competitiveness etc. is had positive role.
Jam product on the market is in the majority with marmalade, strawberry jam and apple jam at present, its process principle is to utilize fruit to contain more pectin, form gel with high concentration sugar (60%～65%) and high concentrated acid (pH2～3) effect, thereby have high sugar, high heat, sweet greasy characteristics.Yet along with the lifting of consumer health's theory, the consumer is out of conceit with to high sugar food in recent years, and the favor degree of low sugar, low-calorie diet is improved gradually.
Chinese patent publication number CN1035423 discloses a kind of novel multi-vitamin low-sugar jam, jelly processing method, and its main feature is to make as primary raw material with natural plants such as grain, vegetables; Chinese patent publication number CN101129172 discloses a kind of method of processing blackberry fruit pulp with low sugar, is characterized in that the blackberry fruit pulp sugar content that is processed into is low, beautiful in colour, sour-sweet tasty and refreshing.In addition, also have the relevant report of jam production technologies such as other Kiwi berry, mountain jujube, roselle flower, but do not see the patent application that the low-sugar lichee jam process technology is arranged.
Summary of the invention
Technical problem to be solved by this invention is the deficiency that remedies prior art, purpose be to provide a kind of with the lichee be primary raw material, have strong lichee fragrance, stable in properties, a low-sugar lichee jam.
Another object of the present invention provides a kind of preparation method of above-mentioned low-sugar lichee jam.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of low-sugar lichee jam is made up of the component of following parts by weight: 40 parts of litchi pulps, 30 parts of sucrose, 0.6～0.8 part of LM, 0.1～0.2 part of jelly powder, 0.4～0.6 part of citric acid, 0.04～0.08 part of anhydrous calcium chloride, 28.5 parts in water
The preparation method of the low-sugar lichee jam that the present invention is above-mentioned may further comprise the steps:
(1) methoxy group pectin, jelly powder and sucrose are mixed; Dissolve CaCl with suitable quantity of water
2
(2) heat water to 60～70 ℃ and keep this temperature, methoxy group pectin, jelly powder and sucrose mixture in the step (1) are added in the entry dissolve then, being heated to the boiling back and adding the CaCl that step (1) makes
2The aqueous solution, litchi pulp, citric acid continue boiling 1～1.5 minute.
In the said method, litchi pulp also can adopt following method preliminary treatment, can better keep the form and the local flavor of pulp, effectively alleviates the deliquescing degree of pulp when boiling:
By solid-liquid volume ratio 1: 2 litchi pulp is placed mass percent concentration 0.2% citric acid, 50% liquid glucose,, protect the dehydration of look and pulp, inhale sugar in 4 ℃ of low temperature environments dipping 24h down; Handle the back and take out pulp, the liquid glucose of putting into the mass percent 30% through boiling at 1: 2 by the solid-liquid volume ratio boils 2min again; Leach pulp, stripping and slicing.Described stripping and slicing is the fritter that is cut to 0.5 * 0.5cm.
Among the above-mentioned preparation method, the described adding of step (2) CaCl
2The preferred version of the aqueous solution adds for dividing three times, and addition is CaCl for the first time
21/2 of solution total amount remaining is divided into twice adding, and the time interval of per twice adding is 5～10s, adds fashionable stirring.This preferred version can prevent that gelling is inhomogeneous.
Among the above-mentioned preparation method, step (2) adds in the entry dissolving preferred version with mixture and adds for dividing three times, and addition is 1/4 of an amount of the mixture for the first time, remaining is divided into twice adding; Treat that the mixture that last time added fully dissolves adding back time; After under stirring, making mixed liquor boiling and abundant dissolving, add litchi pulp and citric acid.
Treatment process after step (3) finishes is: with material metage after the boiling, the moisture (water of herein adding should be boiling water) that scatters and disappears when supplying boiling by proportioning weight, immediately material packed into after stirring in the bottle of sterilization, seal, and in 100 ℃ of boiling water sterilization 15min, sterilization finishes back segmentation cooling and promptly gets the low-sugar lichee jam finished product.
Compared with prior art, the present invention has following beneficial effect:
The present invention adopts LM (LMP), under certain pH and low sugar condition, form gel by the free carboxyl group of LM and the bridge linking effect of polyvalent metal ion, in this process, add a spot of jelly powder, reached stable gel structure, improved the purpose of jam retentiveness.
Low-sugar lichee jam provided by the invention, soluble solid content 44～47Bx °, have low sugar, characteristics low in calories, adapt to the demand of consumer to food with low sugar content.
The present invention is a primary raw material with the litchi pulp, utilize LM can be under the low sugar condition with the calcium ion bridging characteristics of gel, and make jam have good retentiveness by adding jelly powder; The present invention adopts the method for low temperature liquid glucose impregnation process litchi pulp raw material, can better keep the local flavor and the color and luster of pulp.The low-sugar lichee jam processing technology of the present invention's exploitation has positive role and social benefit to promoting the innovation again of jam process technology.
The specific embodiment
Below further specify technical scheme of the present invention by specific embodiment.
Embodiment 1
The preparation of 1 litchi pulp
Take by weighing quantitative litchi pulp, place mass fraction 0.2% ascorbic acid, 50% liquid glucose at 1: 2, flood 24h down in 4 ℃ of environment by solid-to-liquid ratio.Will be after above-mentioned preliminary treatment litchi pulp place 30% boiling sugar solution to boil 2min at 1: 2 by solid-to-liquid ratio; Drain the juice of back litchi pulp of precooking, and be the fritter of 0.5 * 0.5cm its cutting; Heavily rate that litchi pulp loses after the method preliminary treatment and soluble solid content increase degree and aforementioned processing are basic identical.
When the value of chromatism of pulp is measured, the litchi pulp L of mass fraction 0.2% citric acid, 50% liquid glucose impregnation process
*Value is 52.17; Litchi pulp L through mass fraction 0.2% ascorbic acid, 50% liquid glucose impregnation process
*Value is 48.81; Without above-mentioned pretreated pulp L
*Value is 47.83, illustrates that preliminary treatment can alleviate the brown stain of litchi pulp, keep the color and luster of pulp preferably, and the chromatic effect that protects of adding citric acid is better than adding ascorbic acid.
The preparation of 2 low-sugar lichee jams
With 0.06 part of CaCl of suitable quantity of water dissolving
2, and 0.7 part of LM, 0.15 portion of jelly powder and 30 portions of sucrose are mixed.
Heat 28.5 parts of water to 65 ℃ and keep constant temperature, LM, jelly powder and sucrose mixture are divided add in the entry for three times then and dissolve, and mixed liquor is seethed with excitement, add 5 parts of soluble solid contents again and be 17Bx °, acid content and be 0.24% Lychee juice and 40 parts through pretreated litchi pulp, and add part citric acid of about 0.4～0.6.After treating citric acid dissolving fully, with CaCl
2Solution divides and adds for three times in the above-mentioned material, and each time interval that adds is 5～10s, stirs while add; And then adding the cutting litchi pulp, the boiling time is controlled at 1.0～1.5min.
With material metage after the boiling, the moisture (water of herein adding should be boiling water) that scatters and disappears when supplying boiling by proportioning weight, immediately jam is packed in the bottle of sterilization, sealing, and in 100 ℃ of boiling water sterilization 15min, sterilization finishes back segmentation cooling and promptly gets the low-sugar lichee jam finished product.Gained low-sugar lichee jam sweet and sour palatability, the lichee local flavor is stronger, and soluble solid content is 46.1Bx ° after measured, and total acidity is 0.66%.
Claims (1)
1. a low-sugar lichee jam is made up of the component of following parts by weight: 40 parts of litchi pulps, 30 parts of sucrose, 0.6～0.8 part of LM, 0.1～0.2 part of jelly powder, 0.4～0.6 part of citric acid, 0.04～0.08 part of anhydrous calcium chloride, 28.5 parts in water; The preparation method of described jam may further comprise the steps: (1) mixes LM, jelly powder and sucrose; Dissolve anhydrous calcium chloride with suitable quantity of water; (2) heat water to 60～70 ℃ and keep this temperature, then LM, jelly powder and sucrose mixture in the step (1) are added in the entry and dissolve, be heated to the boiling back and add calcium chloride water, litchi pulp, the citric acid that step (1) makes, continue boiling 1～1.5 minute; Wherein to add calcium chloride water be that branchs adds for three times to step (2), and addition is 1/2 of a calcium chloride solution total amount for the first time, remainder be divided into twice adding, the time interval of per twice adding is 5～10s, adds fashionable stirring; In the step (2) LM, jelly powder and sucrose mixture added wherein that dissolving is that branchs adds for three times in the entry, addition is 1/4 of an amount of the mixture for the first time, remainder be divided into twice adding; It is inferior to treat to add after the mixture that last time added fully dissolves the back again; After under stirring, making mixed liquor boil to abundant dissolving, add litchi pulp and citric acid; Wherein said litchi pulp carries out preliminary treatment earlier before adding mixed liquor, described preliminary treatment is: by solid-liquid volume ratio 1: 2 litchi pulp is placed mass percent concentration 0.2% citric acid, 50% liquid glucose, flood 24h down in 4 ℃ of low temperature environments, protect the dehydration of look and pulp, inhale sugar; Handle the back and take out pulp, the liquid glucose of putting into the mass percent 30% through boiling at 1: 2 by the solid-liquid volume ratio boiled 2 minutes again; Leach pulp, stripping and slicing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100368135A CN101480235B (en) | 2009-01-20 | 2009-01-20 | Low-sugar lichee jam and preparation method thereof |
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| CN2009100368135A CN101480235B (en) | 2009-01-20 | 2009-01-20 | Low-sugar lichee jam and preparation method thereof |
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| CN101480235A CN101480235A (en) | 2009-07-15 |
| CN101480235B true CN101480235B (en) | 2011-08-17 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2843550A1 (en) * | 2011-08-05 | 2013-02-14 | Cp Kelco Aps | Gelled food concentrate |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN103549247A (en) * | 2013-10-31 | 2014-02-05 | 朱咨霖 | Production technology of aloe jam |
| CN103549404A (en) * | 2013-10-31 | 2014-02-05 | 朱咨霖 | Production technology of black fungus jam |
| CN103549248A (en) * | 2013-10-31 | 2014-02-05 | 龚玉桦 | Production technology of pineapple jam |
| CN103583778B (en) * | 2013-11-19 | 2014-09-24 | 华南农业大学 | Litchi candied fruit with core materials and preparation method of litchi candied fruit |
| CN106072236A (en) * | 2016-06-08 | 2016-11-09 | 句容市东方紫酒业有限公司 | A kind of mulberry jam and preparation method thereof |
| CN106509753A (en) * | 2016-09-30 | 2017-03-22 | 华南农业大学 | Persea americana jam and preparation method thereof |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN110250466A (en) * | 2019-06-12 | 2019-09-20 | 华南农业大学 | It is a kind of for the preparation method of 3D printing lichee flavor jam and its application |
| CN114209037A (en) * | 2021-12-23 | 2022-03-22 | 广东石油化工学院 | Litchi compound jam capable of prolonging preservation period and having strong fragrance and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035423A (en) * | 1988-03-03 | 1989-09-13 | 余安邦 | Novel multi-vitamin low-sugar jam, jelly |
| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
-
2009
- 2009-01-20 CN CN2009100368135A patent/CN101480235B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035423A (en) * | 1988-03-03 | 1989-09-13 | 余安邦 | Novel multi-vitamin low-sugar jam, jelly |
| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
Non-Patent Citations (3)
| Title |
|---|
| JP特开2007-135573A 2007.06.07 |
| 李德富.果酱的加工方法.《新农村》.1994,(第7期),25. * |
| 程建军等.低糖草莓果酱的研制.《东北农业大学学报》.1998,第29卷(第3期),289-294. * |
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