CN101904463A - High-calcium saskatoon berry jam and preparation method thereof - Google Patents
High-calcium saskatoon berry jam and preparation method thereof Download PDFInfo
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- CN101904463A CN101904463A CN2010102670601A CN201010267060A CN101904463A CN 101904463 A CN101904463 A CN 101904463A CN 2010102670601 A CN2010102670601 A CN 2010102670601A CN 201010267060 A CN201010267060 A CN 201010267060A CN 101904463 A CN101904463 A CN 101904463A
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- saskatoon
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- citric acid
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Abstract
The invention discloses a high-calcium saskatoon berry jam and a preparation method thereof. The saskatoon berry jam comprises the following components: 29wt%-38wt% of fresh saskatoon berry fruits, 60wt%-69wt% of sucrose, 2.0wt%-2.5wt% of citric acid, 0.01-0.015g/100kg of vitamin D2. The preparation method comprises the following steps: performing precooking, pulping, blending, concentrating, performing hot-filling, sealing, sterilizing and other technical treatments to the cleaned saskatoon berry fruits, and obtaining the finished product. The jam of the invention belongs to the functional nutritional jam and has an effect of supplementing calcium; the jam has good jam gelatinizing structure under the condition of not adding any thickener; vitamin D2 is added to perform fortification to saskatoon berry jam, thus calcium element in the saskatoon berry fruits can be absorbed easily; the jam has good storability, thus the problem that saskatoon berry fruits are not easy to store can be solved; and the jam of the invention has the reality and flavor of natural saskatoon berry fruits and well satisfies the pursue of many flavors for real people.
Description
Technical field
The present invention relates to a kind of food, particularly occupy first of all kinds of fruits and the saskatoon fruit that is rich in pectin is a raw material with calcium content, and the auxotype high-calcium saskatoon berry jam of in process, making through fortification and preparation method thereof.
Background technology
Saskatoon (Amelanchier alnifolia Nutt) originates in the U.S. and Canada, machaka, be I bore in 1999 exclusive of introducing of the State Administration of Forestry " 948 " project can be in China " three Norths " area the extensive important economic forest seeds of cultivation.The saskatoon fruit is a berry, is rich in pectin, and is nutritious, and fruit contains sugared 11%-19%, protein 1.9%-9.7%.Every 100g fresh fruit calcium content occupies first of all kinds of fruits up to 88mg.And contain magnesium 400mg, potassium 244-300mg, iron 79mg, zinc 3.28mg, and trace element and 18 seed amino acids such as sodium, manganese, carrotene, except that can eating raw, be particularly suitable for making jam.How allowing nutritious shadberry product be penetrated among the common people's the healthy living, is the subject matter that present saskatoon industry development is faced.
Brown stain, softening promptly takes place in the saskatoon fruit after plucking a few hours, its fresh-keeping property and storability are all relatively poor.Therefore, the storage problem of solution saskatoon fruit has become the key link of this seeds industrialization development of restriction.With regard to its solution route, according to saskatoon fruit own characteristic, be processed into long keeping product, the new approaches of can yet be regarded as and addressing this problem.
At present, commercially available jam mostly is to be raw material with fruit such as apple, peach, tomato or vegetables, utilizes pectin or other thickener gelation under high pol or high ionic strength condition to realize that the sauce body becomes glue.Because above-mentioned traditional raw material pectin content is limited, can't make jam form enough strong colloform texture, therefore must additionally add pectin or other thickener in this class jam process can realize that just the sauce body becomes glue.And contain a large amount of natural pectin (fruit juice that has just processed promptly is the shape gelinite that sticks together) in the fruit of saskatoon, can realize that under the condition of additionally not adding pectin or other any thickener the sauce body becomes glue.Therefore the saskatoon fruit is the raw material of rare processing jam.
Summary of the invention
The purpose of this invention is to provide a kind of and saskatoon fruit that be rich in pectin high with calcium content is raw material, is processed into to have the effect of replenishing the calcium, promote human body to the functional nutrient type high-calcium saskatoon berry jam of calcareous absorption and the preparation method of this jam thereof.
High-calcium saskatoon berry jam of the present invention is mainly high and be rich in saskatoon fruit, sucrose, citric acid, the vitamin D of pectin by calcium content
2Form, additionally do not adding under the condition of pectin or other any thickener, a large amount of natural pectin that utilizes the saskatoon fruit self to be contained is realized that the sauce body of described jam becomes glue, and is utilized vitamin D
2, further saskatoon berry jam is carried out fortification.The technical solution used in the present invention is for achieving the above object:
A kind of high-calcium saskatoon berry jam is characterized in that mainly being made by each set of dispense of following percentage by weight: saskatoon fruit 29%-38%, sucrose 60%-69%, citric acid 2.0%-2.5%, vitamin D
20.01～0.015g/100kg raw slurry.
The preparation process of high-calcium saskatoon berry jam of the present invention comprises:
(1) the saskatoon fruit with maturation cleans the back 10～15min that precooks in 80～85 ℃ of hot water, and per kilogram saskatoon fruit hot water consumption is 300～350mL;
(2) with beater the fruit after precooking is pulled an oar, require the pulp and the pericarp of no larger volume in the pulp;
(3) sucrose of above-mentioned amount is added be brewed into syrup solution in the entry, till dissolving fully to sucrose, the weight ratio of water and sucrose is 1: 2.2～2.5; According to the weight ratio preparation aqueous citric acid solution of water and citric acid 1: 0.85～0.95, and be heated to the citric acid dissolving, in this aqueous solution, add the vitamin D of above-mentioned dosage
2, and be heated to till crystal dissolves fully;
(4) saskatoon pulp, syrup solution, citric acid, the vitamin D that step (2), (3) are prepared
2Aqueous solution is even, heats concentratedly, when soluble solid content reaches 60% when above, stops heating and can Chinese bush cherry jam, and the saskatoon berry jam after concentrating needs can while hot;
(5) Chinese bush cherry jam sterilization 30～40min under 90～95 ℃ of temperature of temperature that can is good, cooling naturally then.
Beneficial effect of the present invention: 1, the present invention adopts and adds fresh saskatoon fruit and prepare Chinese bush cherry jam, thereby makes product have the intrinsic sense of reality and the local flavor of natural saskatoon fruit, has finely satisfied the pursuit of consuming popular multi-flavor; This jam nutritional labeling height not only has the seasoning and the trophic function of traditional jam, more possesses the unexistent high calcium characteristic of traditional jam; 2, the present invention can make saskatoon berry jam promptly have good sauce body under the situation of not adding pectin or other any thickener to become plastic structure; 3, by adding vitamin D
2, further Chinese bush cherry jam is carried out fortification, thereby more helps the absorption of human body calcium constituent in the shadberry; 4, the saskatoon fruit is after making jam, and its storability is obviously strengthened; 5, this product does not add any anticorrisive agent, satisfies the demand of people to wholefood, helps health, and is beneficial to product and expands market access in the international market.
Description of drawings
Accompanying drawing is a manufacture craft flow chart of the present invention.
The specific embodiment
Below by embodiment the present invention is done to describe in further detail, but the present invention not only is confined to following examples.
Embodiment 1:
The raw material dosage:
Saskatoon fruit 100kg, sucrose 235kg, citric acid 8kg, vitamin D
20.04g.
Preparation method:
1, fruit is selected: to the fresh fruit after plucking remove immediately rotten, mildew, go bad, impurity such as spoiled person and leaf, stone, carpopodium.
2, clean: in the clear water with 3～4 times of fruit immersions, stir gently, keep bleeding off addle more than the 3min, change clear water flushing 2～3 times, pull fruit out, the draining control is done.
3, precook: the fruit after will cleaning places hot water to precook, and 100 kilograms of saskatoon fruit hot water consumptions are 300L, and 10～15min precooks in 80～85 ℃ of hot water.
4, making beating: with beater the saskatoon fruit after precooking is done making beating and handle, require the pulp and the pericarp of no larger volume in the pulp.
5, boil liquid glucose, preparation citric acid solution and interpolation vitamin D
2
Syrup blend solution: according to water and 1: 2.35 weight ratio of sucrose preparation aqueous sucrose solution, method of operating is: 235kg sucrose adds 100L water, and heating boils till sucrose dissolves fully;
The preparation citric acid solution: prepare aqueous citric acid solution according to water and 1: 0.89 weight ratio of citric acid, method of operating is: add the 8kg citric acid approximately in 9L water, and be heated to citric acid and dissolve fully; Add the 0.04g vitamin D again
2, and be heated to till crystal dissolves fully.
6, mix, concentrate: above-mentioned saskatoon pulp, syrup solution, citric acid vitamin D
2Aqueous solution mixing of materials is even, and heating concentrates; When soluble solid content reaches 60% when above, stop heating.
7, hot filling, capping: the jam after will concentrating is can while hot, capping immediately.
8, sterilization, cooling, decals: the good saskatoon berry jam of can is done the heat kill bacterium handle, temperature is 90～95 ℃, and time 30～40min carries out the nature cooling, the labelled jam finished product that promptly makes after the sterilization.
Embodiment 2:
Saskatoon fruit 100kg, sucrose 194kg, citric acid 7kg, vitamin D
20.03g.Boil liquid glucose, preparation citric acid solution and add vitamin D
2
Syrup blend solution: method of operating is: 194kg sucrose adds 80L water, is heated to till sucrose dissolves fully;
Preparation citric acid solution: in 8L water, add the 7kg citric acid, and be heated to citric acid and dissolve fully; Add the 0.03g vitamin D again
2, and be heated to till crystal dissolves fully.
Other preparation method is with embodiment 1.
Embodiment 3:
Saskatoon fruit 100kg, sucrose 158kg, citric acid 6kg, vitamin D
20.026g.Boil liquid glucose, preparation citric acid solution and add vitamin D
2
Syrup blend solution: method of operating is: 158kg sucrose adds 65L water, is heated to till sucrose dissolves fully;
Preparation citric acid solution: in 7L water, add the 6kg citric acid, and be heated to citric acid and dissolve fully; Add the 0.026g vitamin D again
2, and be heated to till crystal dissolves fully.
Other preparation method is with embodiment 1.
Claims (2)
1. a high-calcium saskatoon berry jam is characterized in that mainly being made by following raw materials by weight percent set of dispense: saskatoon fruit 29%-38%, sucrose 60%-69%, citric acid 2.0%-2.5%, vitamin D
20.01～0.015g/100kg.
2. the preparation method of the described high-calcium saskatoon berry jam of claim 1 is characterized in that this jam preparation process comprises:
(1) the saskatoon fruit with maturation cleans the back 10～15min that precooks in 80～85 ℃ of hot water, and per kilogram saskatoon fruit hot water consumption is 300～350mL;
(2) with beater the saskatoon fruit after precooking is pulled an oar;
(3) sucrose of above-mentioned amount is added be brewed into syrup solution in the entry, till dissolving fully to sucrose, the weight ratio of water and sucrose is 1: 2.2～2.5; According to the weight ratio preparation aqueous citric acid solution of water and citric acid 1: 0.85～0.95, and be heated to the citric acid dissolving, in this aqueous solution, add the vitamin D of above-mentioned dosage
2, and be heated to till crystal dissolves fully;
(4) saskatoon pulp, syrup solution, the citric acid vitamin D that step (2), (3) are prepared
2Aqueous solution is even, heats concentratedly, when soluble solid content reaches 60% when above, stops heating, and can saskatoon berry jam while hot;
(5) saskatoon berry jam sterilization 30～40min under 90～95 ℃ of temperature of temperature that can is good, cooling naturally then.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102670601A CN101904463A (en) | 2010-08-24 | 2010-08-24 | High-calcium saskatoon berry jam and preparation method thereof |
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| CN2010102670601A CN101904463A (en) | 2010-08-24 | 2010-08-24 | High-calcium saskatoon berry jam and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308937A (en) * | 2011-09-20 | 2012-01-11 | 陕西科技大学 | Cornel fruit jam and production method thereof |
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
| CN113826699A (en) * | 2021-09-14 | 2021-12-24 | 沈阳农业大学 | Amelanchier alder freeze-dried milk block and preparation method thereof |
| CN115820376A (en) * | 2022-09-16 | 2023-03-21 | 北华大学 | Amelanchier alder fruit vinegar with calcium supplementing function and preparation method thereof |
Citations (4)
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|---|---|---|---|---|
| CN1094256A (en) * | 1993-04-27 | 1994-11-02 | 王桂荣 | Active calcium nectar |
| CN1562044A (en) * | 2004-04-12 | 2005-01-12 | 沈阳药科大学 | Witamin D2 calcium levulinate freeze-dried emulsion and its preparing method |
| CN1931184A (en) * | 2006-09-19 | 2007-03-21 | 袁水明 | Massive dose calcium replenisher tablet for treating hyperosteogeny and its prepn |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
-
2010
- 2010-08-24 CN CN2010102670601A patent/CN101904463A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094256A (en) * | 1993-04-27 | 1994-11-02 | 王桂荣 | Active calcium nectar |
| CN1562044A (en) * | 2004-04-12 | 2005-01-12 | 沈阳药科大学 | Witamin D2 calcium levulinate freeze-dried emulsion and its preparing method |
| CN1931184A (en) * | 2006-09-19 | 2007-03-21 | 袁水明 | Massive dose calcium replenisher tablet for treating hyperosteogeny and its prepn |
| CN101129197A (en) * | 2007-09-30 | 2008-02-27 | 山西厦普赛尔食品饮料股份有限公司 | Calcium fruit juice beverage and preparing process thereof |
Non-Patent Citations (4)
| Title |
|---|
| 《Canadian Institute of Food Science and Technology Journal 》 19791231 Mazza, G. Development and consumer evaluation of a native fruit product 第12卷, 第4期 2 * |
| 《中国优秀硕士学位论文全文数据库-农业科技辑》 20060215 杜保国 桤叶唐棣的组织培养和再生系统的建立 , 第2期 2 * |
| 《实用食品加工技术》 20050731 朱蓓薇 果酱类罐头 化学工业出版社 , 1 * |
| 《经济林研究》 20071231 步兆东等 桤叶唐棣育苗及丰产栽培技术 第25卷, 第03期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308937A (en) * | 2011-09-20 | 2012-01-11 | 陕西科技大学 | Cornel fruit jam and production method thereof |
| CN105112230A (en) * | 2015-10-16 | 2015-12-02 | 北华大学 | Amelanchier alnifolia rice wine and preparation method thereof |
| CN113826699A (en) * | 2021-09-14 | 2021-12-24 | 沈阳农业大学 | Amelanchier alder freeze-dried milk block and preparation method thereof |
| CN115820376A (en) * | 2022-09-16 | 2023-03-21 | 北华大学 | Amelanchier alder fruit vinegar with calcium supplementing function and preparation method thereof |
| CN115820376B (en) * | 2022-09-16 | 2024-04-12 | 北华大学 | America albedonberry fruit vinegar with calcium supplementing function and preparation method thereof |
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Application publication date: 20101208 |