CN101720880B - Preparation process of long-acting jam - Google Patents
Preparation process of long-acting jam Download PDFInfo
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- CN101720880B CN101720880B CN2009101992130A CN200910199213A CN101720880B CN 101720880 B CN101720880 B CN 101720880B CN 2009101992130 A CN2009101992130 A CN 2009101992130A CN 200910199213 A CN200910199213 A CN 200910199213A CN 101720880 B CN101720880 B CN 101720880B
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Abstract
The invention relates to a preparation method of long-acting jam, in particular to a preparation process for food sandwich jam. The invention aims to provide a kind of long-acting jam which is used in food to preserve jam for a long time without deterioration as well as preserve the original taste of the jam. The preparation method is characterized by comprising the following steps of: (1) selecting fruit; (2) cleaning the fruit; (3) peeling the fruit, removing stones, cutting into blocks and protecting color; (4) preparing solution; (5) decocting; and (6) packaging. The long-acting jam prepared by the method can preserve water and keep fresh, can not volatilize and be absorbed by other food in use, thereby keeping food fresh for a long time in the conditions of self fresh-keeping.
Description
Technical field
The present invention relates to a kind of preparation method of edible jam, particularly a kind of for the manufacture craft as its food sandwich jam.
Background technology
Human body needs protein, fat, and carbohydrate, water, the seven large nutrients such as inorganic salts, food fiber, carry out reasonable augment nutritional; The disease of regulating trophic disturbance and causing, according to medical expert's statistical analysis, human diseases have more than 3/4ths and cause due to improper diet.In diet " three Senior Three shortages: namely higher fatty acid, high protein, high-carbohydrate; Be deficient in vitamin, trace element, eatable cellulose is the basic reason that the mankind suffer from disease.The current large disease of harm humans three (apoplexy, coronary heart disease, cancer) just has direct relation with diet.In diet " three Senior Three lack: cause lipoprotein in blood of human body, and cholesterol, triglyceride too high levels, vitamin, trace element, food fiber cellulose content deficiency is to cause the immediate cause of apoplexy, coronary heart disease, cancer.Therefore, research dietary structure, balancing nutrients in body made, be guarantee health basic.Fruit has very many benefits to the health of human body; often edible fruits can prevent higher fatty acid; high protein, high-carbohydrate, be deficient in vitamin, disease that eatable cellulose etc. causes, and edible only the be confined to leisure food, particularly women of people to fruit usually; The male sex seldom eats fruit, and therefore only depending on the absorption of the pure water fruit in daily life is far from being enough to needed by human body, and fruit sauce can make up this defect.And for shortcoming of the jam ubiquity on market, namely storage life is shorter, jam is easy to change, and this is all still far from being enough for supplier concerning the client.
Summary of the invention
For solving the technical barrier that the above-mentioned holding time falls short of, the invention provides a kind of long-acting jam, it is unlikely rotten in its food, not only preserving for a long time jam; And can also keep the original taste of jam.
For completing the foregoing invention purpose, this is that sample is realized for the present invention: a kind of manufacture craft of long-acting jam is characterized in that:
1) select fruit:
The fruit of selecting, fruit requires excellent.
2) clean fruit;
With mobile running water, clean; Utilize the running water that flows to clean fruit, safety and sanitation.
3) peeling and corning of fruits, stoning, stripping and slicing, protect look;
By peeling and corning of fruits, stoning, stripping and slicing; Put into and protect Se Chizhong and protect look; Except peeling, stoning, stripping and slicing, also added the look process of protecting simultaneously, can guarantee fruit self nondiscolouring, non-colour contamination, thereby guaranteed the color of finished product to fruit.
4) modulation solution; White granulated sugar by 10%～30% mixes with thickener, joins in 20%～60% water and is in harmonious proportion, heats, and after temperature to 95 ℃, adds the syrup of 25%-55% again, and uniform stirring, decompose filtration, is modulated into liquid glucose.
White granulated sugar by 10%～30% evenly mixes with thickener, joins in 20%～60% water and is in harmonious proportion, heats, and temperature is added to the syrup that adds again 25%-55% after 95 ℃, stirs, and decomposes filtration, is modulated into liquid glucose, makes the taste of setting.It adds thickener, be used to improving viscosity, in thickener, contains gel, and has ensured the water-based of self locking of fruit, because fruit self can pin moisture, non-volatile, thereby can extend storage life; On the other hand owing to himself pinning moisture, thereby can other part radiographies of food not rung, and then can increase the shelf-life of whole food.
5) boil
In the liquid glucose modulated, add 20%～40% fruit and micro-acidity regulator, flavoring essence, anticorrisive agent, uniform stirring; High temperature is brewed into pulp.
6) filling
Jam is cooling, the packing, the warehouse-in.
Technique scheme is improved further, and described amount of thickener is 0.1%～6%.
Technique scheme is done to further refinement, and described acidity regulator is citric acid, and the content of citric acid is 0.2%～1%.
Technique scheme is done to further refinement, in described thickener, contain 0.1%～1% pectin, 0.5% locust bean gum, 0.5% gellan gum.In the technical program, thickener is adopted to the mixing of pectin, locust bean gum, gellan gum, can desalinate the taste brought to fruit sauce due to a kind of thickener on the one hand, reached on the other hand the fresh-keeping effect of lock water.
A upper technical scheme is improved further, in described thickener, can also contain 0.5 go back virgin rubber, 0.5% CMC(sodium carboxymethylcellulose), 0.5% sodium alginate.A upper technical scheme is further added to other thickener, be configured according to the above ratio, thereby further alleviated the taste brought because of thickener of fruit sauce, more strengthened on the other hand the lock outlet capacity, reached the effect of long-time nondiscolouring, not dehydration.
Technique scheme is done to further refinement, and in described modulation liquid glucose process, refining temperature is reaching more than 80 ℃.When temperature to 80 ℃, can accelerate the dissolution velocity of thickener.
Technique scheme is done to further refinement, described the 5th step boil temperature 95 ℃ of left and right, the time is 3～4 hours, can make like this pulp boiled full and uniform, to reach better effect.
Specific embodiment
In order further to illustrate the manufacture craft of this invention, below illustrate manufacture craft of the present invention.
A kind of manufacture craft of long-acting jam, the first step is selected fruit, the rejecting abnormalities fruit, for example broken fruit, scab fruit, malformed fruit, brown stain fruit, naked eyes can be seen the fruit of impurity.
Second step cleans fruit; Fruit is put into to rinsing bath, carry out rinsing with the drinking water flowed, the ratio of water and fruit is 5:1, and rinsing is 1 hour continuously.Clean and sanitary by the drinking water rinsing fruit out that flows.
The 3rd step peeling and corning of fruits, stoning, stripping and slicing, protect look; Keep the integrality of pericarp, put into immediately 0.15% CaCl
2, 0.03% sodium iso-vc colour protecting liquid in, soaked 12 hours; Thereby guaranteed fruit self nondiscolouring, colour contamination, do not guaranteed the bright in luster of finished product yet.
The 4th step solution processed; White granulated sugar by 10%～30% evenly mixes with thickener, joins in 20%～60% water and is in harmonious proportion, heats, and temperature reaches the syrup that adds again 25%-55% after 95 ℃, and uniform stirring decomposes and filters thereafter, is modulated into liquid glucose.In described thickener, contain 0.1%～1% pectin, 0.5% locust bean gum, 0.5% gellan gum.In the technical program, thickener is adopted to the mixing of pectin, locust bean gum, gellan gum, can desalinate the taste brought to fruit sauce due to single thickener on the one hand, reached on the other hand the fresh-keeping effect of lock water.In order to make the better effects if of product, in described thickener, can also contain 0.5 go back virgin rubber, 0.5% CMC(sodium carboxymethylcellulose), 0.5% sodium alginate.A upper technical scheme is further added to other thickener, be configured according to the above ratio, thereby further alleviated the taste brought because of thickener of fruit sauce, more strengthened on the other hand the lock outlet capacity, reach long-time nondiscolouring, the effect of not dehydration.
The 5th step is to boil; The liquid glucose modulated, ready fruit and acidity regulator, flavoring essence and anticorrisive agent are put into to jacketed pan and carry out high temperature and boil, stir.Wherein the acidity adjustment agent content is 0.2%～1%, and it boils temperature is 95 ℃ of left and right, and the time is 3-4 hour.
The 6th step is filling; Jam is cooling, the packing, the warehouse-in.
The long-acting jam of producing as stated above just can make jam lock water, fresh-keeping, in use, can not volatilize voluntarily, also can not absorbed by other food, thereby reach in self fresh-keeping situation, has also guaranteed that whole food is fresh-keeping for a long time.
This product is particularly suitable for using on sandwich biscuits, because biscuit self is more dry, is easy to especially absorb the moisture content in sandwich fillings, and therefore the shelf-life of general sandwich biscuits can be not oversize.Yet the holding time will shorten more to allow biscuit sandwich make fruit sauce into.The long-acting jam of this patent is because of the lock water fresh-keeping function of himself, makes biscuit can't absorb its moisture content in sandwich, therefore, just can guarantee the long preservation of sandwich biscuits, and this long-acting jam is established the sandwich fruit filling of doing for other equally.
Claims (5)
1. the preparation method of a long-acting jam is characterized in that:
1) select fruit
Select fruit, fruit requires excellent;
2) clean fruit
With mobile running water, clean;
3) peeling and corning of fruits, stoning, stripping and slicing, protect look;
By peeling and corning of fruits, stoning, stripping and slicing, put into and protect Se Chizhong and protect look;
4) modulation solution
White granulated sugar by 10%-30% evenly mixes with thickener, joins in 20%-60% water and is in harmonious proportion, heats, and temperature reaches after 95 ℃ and adds 25%-55% syrup again, and uniform stirring, decompose filtration, is modulated into liquid glucose; The content of described thickener is 0.1%-6%; In thickener, contain 0.1%-1% pectin, 0.5% locust bean gum, 0.5% gellan gum;
5) boil
In the liquid glucose modulated, add 20%-40% fruit and micro-acidity regulator, flavoring essence, anticorrisive agent, uniform stirring; High temperature is brewed into jam;
6) filling
Jam is cooling, the packing, the warehouse-in.
2. a kind of preparation method of long-acting jam according to claim 1 is characterized in that: in described thickener, also contain 0.5% go back virgin rubber, 0.5% CMC, 0.5% sodium alginate.
3. a kind of preparation method of long-acting jam according to claim 1, it is characterized in that: in described modulation liquid glucose process, refining temperature reaches more than 80 ℃.
4. a kind of preparation method of long-acting jam according to claim 1, it is characterized in that: boiling the acidity regulator described in process is citric acid, and the content of citric acid is 0.2%-1%.
5. a kind of preparation method of long-acting jam according to claim 1, it is characterized in that: the described the 5th) boiling in process of step boils temperature at 95 ℃, and the time is 3-4 hour.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101992130A CN101720880B (en) | 2009-11-20 | 2009-11-20 | Preparation process of long-acting jam |
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| CN2009101992130A CN101720880B (en) | 2009-11-20 | 2009-11-20 | Preparation process of long-acting jam |
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| CN101720880A CN101720880A (en) | 2010-06-09 |
| CN101720880B true CN101720880B (en) | 2013-11-27 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355573A (en) * | 2012-03-31 | 2013-10-23 | 上海海融食品工业有限公司 | Low-sugar fruit jam with fruit grains and preparation method 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 |
| CN103478517B (en) * | 2013-09-28 | 2015-01-21 | 山西山里红食品有限公司 | Biscuit sandwich jam produced by processing fresh flesh and preparation method thereof |
| CN103549440B (en) * | 2013-11-01 | 2015-11-04 | 上海奕方农业科技股份有限公司 | Fruity colorful aloe and preparation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN101164439A (en) * | 2006-10-18 | 2008-04-23 | 张艳芳 | Chinese quince soy sauce and preparation method thereof |
-
2009
- 2009-11-20 CN CN2009101992130A patent/CN101720880B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907077A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Process for preparing fruit jelly candy |
| CN101164439A (en) * | 2006-10-18 | 2008-04-23 | 张艳芳 | Chinese quince soy sauce and preparation method thereof |
Non-Patent Citations (5)
| Title |
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| 何强.低糖无花果苹果复合果酱的研制.《四川食品与发酵》.2004,第44页. * |
| 牟增荣.增稠剂提高低糖番茄果酱凝胶效果的研究.《食品工业科技》.1997,全文. * |
| 胡国华.新型食品胶在我国的开发应用现状及前景.《中国食品添加剂协会第三届会员代表大会暨第九届中国国际食品添加剂和配料展览会学术论文集》.2005,33、37. * |
| 胡国华.食品添加剂在果酱类制品加工中的应用.《食品添加剂在果蔬及糖果制品中的应用》.2005,89-94. * |
| 陈晓燕.低糖西瓜果酱加工工艺研究.《西南农业大学学报》.2002,第24卷(第4期),第358页. * |
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Effective date of registration: 20190410 Address after: 201607 1258 Xinbin Road, Sigang Town, Songjiang District, Shanghai Co-patentee after: Jiangxi Yifang Agricultural Technology Co.,Ltd. Patentee after: SHANGHAI YIFANG RURAL TECHNOLOGY HOLDINGS Co.,Ltd. Address before: 201607 1258 Xinbin Road, Sigang Town, Songjiang District, Shanghai Patentee before: ShangHai YiFang Rural Technology Holdings Co.,Ltd. |
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Address after: 201607 Shanghai Songjiang District City Maogang town Xinbin Road No. 1258 Patentee after: Shanghai Yifang Agricultural Technology Co.,Ltd. Patentee after: Jiangxi Yifang Agricultural Technology Co.,Ltd. Address before: 201607 Shanghai Songjiang District City Maogang town Xinbin Road No. 1258 Patentee before: SHANGHAI YIFANG RURAL TECHNOLOGY HOLDINGS Co.,Ltd. Patentee before: Jiangxi Yifang Agricultural Technology Co.,Ltd. |