CN102178136A - Method for producing blueberry and pine nut compound nutritive jam - Google Patents
Method for producing blueberry and pine nut compound nutritive jam Download PDFInfo
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- CN102178136A CN102178136A CN2011100996112A CN201110099611A CN102178136A CN 102178136 A CN102178136 A CN 102178136A CN 2011100996112 A CN2011100996112 A CN 2011100996112A CN 201110099611 A CN201110099611 A CN 201110099611A CN 102178136 A CN102178136 A CN 102178136A
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Abstract
The invention discloses a method for producing blueberry and pine nut compound nutritive jam, and relates to a method for producing jam. The jam is rich in nutrition and health care components such as anthocyanin, unsaturated fatty acid, lecithin and the like, and is suitable to be eaten by various crowds. The method comprises the following steps of: 1, cleaning pine nuts, soaking, grinding, centrifuging, and adding phospholipid, monoglyceride and condensed milk and homogenizing under high pressure to obtain pine nut milk; 2, selecting mature blueberry fruits, cleaning, removing impurities, and pulping to obtain blueberry pulp; 3, boiling the blueberry pulp, adding sugar, and concentrating to obtain jam A; 4, adding the pine nut milk into the jam A, concentrating, adding pectin and citric acid, and stopping heating to obtain jam B; and 5, bottling, sealing, sterilizing at high temperature, and cooling stage by stage to obtain the blueberry and pine nut compound nutritive jam. The jam is rich in nutrient components such as the anthocyanin, the unsaturated fatty acid, the lecithin and the like. The method is applied to the field of food production.
Description
Technical field
The present invention relates to a kind of production method of jam.
Background technology
In recent years, along with improving constantly of China's living standards of the people, pay attention to healthy and nutritional need more, people not only wish tasting good of food, and the nutrition that also requires food is with healthy.
The pulp exquisiteness of blueberry fruit, seed is minimum, sweet and sour palatability, and have salubrious pleasant fragrance, be described as " king of berry ".Be rich in multivitamin, mineral element, amino acid, anthocyanin, flavonoid class composition, carbohydrate, polyalcohol, organic acid and other bioactivator in the blueberry fruit, its oxidation resistance is very strong, have promote that erythrolabe is synthetic again, anti-inflammatory, raising immunity, anti-cardiovascular disease, multiple physiological function such as anti-ageing, anticancer.Pinenut is nutritious, contain a large amount of trace elements, protein, crude fat, mostly be unrighted acid, but softening blood vessel reduces blood fat, avoids gathering of cholesterol, also the effectively effect of prevention of arterial sclerosis and defaecation ease constipation.
At present, both at home and abroad enterprise only utilizes blueberry or pinenut production to have the product of different health cares merely, as blueberry drink, blueberry jam, blueberry can, pinenut sauce, Pinenut beverage etc.
Summary of the invention
The invention provides a kind of production method of blueberry pinenut compound nutritional jam, be rich in nutritive and health protection components such as anthocyanin, unrighted acid, lecithin in the jam, it is edible to be suitable for various crowds.
The production method of blueberry pinenut compound nutritional jam of the present invention, carry out according to the following steps: one, pinenut is cleaned up the back and steep 1～2h with 20～25 ℃ water logging, add entry in the pinenut after soaking, putting into colloid mill after the making beating grinds, regulate emulsification fineness to the 2～10 μ m of colloid mill, be ground to the pinenut particle and reach 100～140 orders, centrifugal 10min under the rotating speed of 4500r/min then, remove precipitation, get suspension, adding phosphatide, monoglyceride and condensed milk carry out high-pressure homogeneous, and temperature is 65～75 ℃, pressure is 20～40MPa, obtains the pinenut breast; Two, select not have rot, no disease and pest, not damaged, fresh ripe blueberry fruit, the blueberry fruit is cleaned, removes impurity elimination, put into beater then, add entry and pull an oar, beating time is 4～6min, obtains mass concentration and be 13%～16% blueberry pulp; Three, the heating under normal pressure of blueberry pulp is boiled, press 13%～15% of blueberry pulp quality and add sugar, concentrated in 90～100 ℃ of heating then, obtain sauce body A; Four, the pinenut breast is joined mixing among the sauce body A, continue at 90～100 ℃ of heating and concentrate, when soluble solid content is 70%～80%, slowly add pectin and citric acid mixing, stop heating immediately, obtain sauce body B; Five, sauce body B is bottled, sauce body B temperature remains on 85～90 ℃ during bottling, charge weight is apart from bottleneck 8～10mm, immediately with the bottleneck sealing, then at 100 ℃ of high temperature sterilization 15～20min, segmentation is cooled off then after the bottling, place 70 ℃ of coolings earlier, place 50 ℃ of coolings again, place 30 ℃ of coolings at last, promptly obtain blueberry pinenut compound nutritional jam; The pinenut after wherein soaking in the step 1 and the volume ratio of water are 1: 1～2; The mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.05%～0.15%, and the mass concentration of monoglyceride is 0.3%～0.5%, and the mass concentration of condensed milk is 5%～7%; The mass concentration of pectin is 0.3%～0.5% in the blueberry pinenut compound nutritional jam, and the mass concentration of citric acid is 0.22%～0.24%.
Beneficial effect of the present invention: contain a large amount of greases in the pinenut, for fat-soluble, be difficult to be dissolved in the jam, it is inhomogeneous to cause the pinenut grease to mix with jam.The present invention uses high pressure homogenization technique, pinenut fat is carried out emulsification after, add to again in the jam of pre-concentration, realized that the pinenut grease mixes with the even of jam, has solved this technical barrier.
The present invention is to be raw material with the blueberry of Daxinganling District and pinenut, make product be rich in nutritive and health protection components such as anthocyanin, unrighted acid, lecithin, has brain tonic and intelligence development, effects such as that nutrition is looked is refreshing smart, improve visual fatigue, remove oxygen radical, anti-ageing life-prolonging, the U.S. face of skin moisten, it is edible to be suitable for various crowds.Contain anthocyanin and lecithin simultaneously in the blueberry pinenut compound nutritional jam that the present invention produces, the choline in the phosphatide has affinity to fat, can reduce serum cholesterol content, prevents cirrhosis and helps the recovery of liver function.The present invention is fit to suitability for industrialized production.
The specific embodiment
Technical solution of the present invention is not limited to the following cited specific embodiment, also comprises any combination between each specific embodiment.
The specific embodiment one: the production method of present embodiment blueberry pinenut compound nutritional jam, carry out according to the following steps: one, pinenut is cleaned up the back steep 1～2h with 20～25 ℃ water logging, add entry in the pinenut after soaking, putting into colloid mill after the making beating grinds, regulate emulsification fineness to the 2～10 μ m of colloid mill, be ground to the pinenut particle and reach 100～140 orders, centrifugal 10min under the rotating speed of 4500r/min then, remove precipitation, get suspension, add phosphatide, monoglyceride and condensed milk carry out high-pressure homogeneous, and temperature is 65～75 ℃, pressure is 20～40MPa, obtains the pinenut breast; Two, select not have rot, no disease and pest, not damaged, fresh ripe blueberry fruit, the blueberry fruit is cleaned, removes impurity elimination, put into beater then, add entry and pull an oar, beating time is 4～6min, obtains mass concentration and be 13%～16% blueberry pulp; Three, the heating under normal pressure of blueberry pulp is boiled, press 13%～15% of blueberry pulp quality and add sugar, concentrated in 90～100 ℃ of heating then, obtain sauce body A; Four, the pinenut breast is joined mixing among the sauce body A, continue at 90～100 ℃ of heating and concentrate, when soluble solid content is 70%～80%, slowly add pectin and citric acid mixing, stop heating immediately, obtain sauce body B; Five, sauce body B is bottled, sauce body B temperature remains on 85～90 ℃ during bottling, charge weight is apart from bottleneck 8～10mm, immediately with the bottleneck sealing, then at 100 ℃ of high temperature sterilization 15～20min, segmentation is cooled off then after the bottling, place 70 ℃ of coolings earlier, place 50 ℃ of coolings again, place 30 ℃ of coolings at last, promptly obtain blueberry pinenut compound nutritional jam; The pinenut after wherein soaking in the step 1 and the volume ratio of water are 1: 1～2; The mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.05%～0.15%, and the mass concentration of monoglyceride is 0.3%～0.5%, and the mass concentration of condensed milk is 5%～7%; The mass concentration of pectin is 0.3%～0.5% in the blueberry pinenut compound nutritional jam, and the mass concentration of citric acid is 0.22%～0.24%.
The stirring that the heating concentration process of present embodiment need not stop the sauce body.
Present embodiment is to be raw material with the blueberry of Daxinganling District and pinenut, adopt high pressure homogenization technique to realize that the pinenut grease mixes with the even of jam, make product be rich in nutritive and health protection components such as anthocyanin, unrighted acid, lecithin, has brain tonic and intelligence development, effects such as that nutrition is looked is refreshing smart, improve visual fatigue, remove oxygen radical, anti-ageing life-prolonging, the U.S. face of skin moisten, it is edible to be suitable for various crowds.This enforcement is to contain anthocyanin and lecithin simultaneously in the blueberry pinenut compound nutritional jam of producing, and the choline in the phosphatide has affinity to fat, can reduce serum cholesterol content, prevents cirrhosis and helps the recovery of liver function.Present embodiment is fit to suitability for industrialized production.
The specific embodiment two: what present embodiment and the specific embodiment one were different is: the pinenut after soaking in the step 1 and the volume ratio of water are 1: 1.5.Other is identical with the specific embodiment one.
The specific embodiment three: what present embodiment was different with the specific embodiment one or two is: emulsification fineness to the 4～6 μ m that regulate colloid mill in the step 1.Other is identical with the specific embodiment one or two.
The specific embodiment four: what present embodiment was different with one of specific embodiment one to three is: be ground to the pinenut particle in the step 1 and reach 110～130 orders.Other is identical with one of specific embodiment one to three.
The specific embodiment five: what present embodiment was different with one of specific embodiment one to three is: be ground to the pinenut particle in the step 1 and reach 120 orders.Other is identical with one of specific embodiment one to three.
The specific embodiment six: what present embodiment was different with one of specific embodiment one to five is: the temperature of step 1 mesohigh homogeneous is 70 ℃.Other is identical with one of specific embodiment one to five.
The specific embodiment seven: what present embodiment was different with one of specific embodiment one to six is: the pressure of step 1 mesohigh homogeneous is 30MPa.Other is identical with one of specific embodiment one to six.
The specific embodiment eight: what present embodiment was different with one of specific embodiment one to seven is: the mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.1%.Other is identical with one of specific embodiment one to seven.
The specific embodiment nine: what present embodiment was different with one of specific embodiment one to eight is: the mass concentration of the described pinenut of step 1 Ruzhong monoglyceride is 0.4%.Other is identical with one of specific embodiment one to eight.
The specific embodiment ten: what present embodiment was different with one of specific embodiment one to nine is: the mass concentration of the described pinenut of step 1 Ruzhong condensed milk is 6%.Other is identical with one of specific embodiment one to nine.
The specific embodiment 11: what present embodiment was different with one of specific embodiment one to ten is: obtain mass concentration in the step 2 and be 14%～15% blueberry pulp.Other is identical with one of specific embodiment one to ten.
The specific embodiment 12: what present embodiment was different with one of specific embodiment one to 11 is: soluble solid content is 75% in the step 4.Other is identical with one of specific embodiment one to 11.
The specific embodiment 13: what present embodiment was different with one of specific embodiment one to 12 is: sauce body B temperature remains on 88 ℃ when bottling in the step 5.Other is identical with one of specific embodiment one to 12.
The specific embodiment 14: what present embodiment was different with one of specific embodiment one to 13 is: in the step 5 at 100 ℃ of high temperature sterilization 17～18min.Other is identical with one of specific embodiment one to 13.
The specific embodiment 15: what present embodiment was different with one of specific embodiment one to 14 is: the mass concentration of pectin is 0.4% in the blueberry pinenut compound nutritional jam.Other is identical with one of specific embodiment one to 14.
The specific embodiment 16: what present embodiment was different with one of specific embodiment one to 15 is: the mass concentration of citric acid is 0.23% in the blueberry pinenut compound nutritional jam.Other is identical with one of specific embodiment one to 15.
The specific embodiment 17: the production method of present embodiment blueberry pinenut compound nutritional jam, carry out according to the following steps: one, pinenut is cleaned up the back steep 1h with 22 ℃ water logging, add entry in the pinenut after soaking, putting into colloid mill after the making beating grinds, regulate emulsification fineness to the 2～10 μ m of colloid mill, be ground to the pinenut particle and reach 100～140 orders, centrifugal 10min under the rotating speed of 4500r/min then, remove precipitation, get suspension, add phosphatide, monoglyceride and condensed milk carry out high-pressure homogeneous, and temperature is 65～75 ℃, pressure is 20～40MPa, obtains the pinenut breast; Two, select not have rot, no disease and pest, not damaged, fresh ripe blueberry fruit, to the blueberry fruit clean, except that impurity elimination, put into beater then, add entry and pull an oar, beating time is 5min, obtains mass concentration and be 15% blueberry pulp; Three, the heating under normal pressure of blueberry pulp is boiled, press 14% of blueberry pulp quality and add sugar, concentrated in 100 ℃ of heating then, obtain sauce body A; Four, the pinenut breast is joined mixing among the sauce body A, continue at 100 ℃ of heating and concentrate, when soluble solid content is 75%, slowly add pectin and citric acid mixing, stop heating immediately, obtain sauce body B; Five, sauce body B is bottled, sauce body B temperature remains on 85 ℃ during bottling, charge weight is apart from bottleneck 9mm, immediately with the bottleneck sealing, then at 100 ℃ of high temperature sterilization 20min, segmentation is cooled off then after the bottling, place 70 ℃ of coolings earlier, place 50 ℃ of coolings again, place 30 ℃ of coolings at last, promptly obtain blueberry pinenut compound nutritional jam; The pinenut after wherein soaking in the step 1 and the volume ratio of water are 1: 1.5; The mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.1%, and the mass concentration of monoglyceride is 0.4%, and the mass concentration of condensed milk is 6%; The mass concentration of pectin is 0.4% in the blueberry pinenut compound nutritional jam, and the mass concentration of citric acid is 0.23%.
Present embodiment is to be raw material with the blueberry of Daxinganling District and pinenut, make product be rich in nutritive and health protection components such as anthocyanin, unrighted acid, lecithin, has brain tonic and intelligence development, effects such as that nutrition is looked is refreshing smart, improve visual fatigue, remove oxygen radical, anti-ageing life-prolonging, the U.S. face of skin moisten, it is edible to be suitable for various crowds.This enforcement is to contain anthocyanin and lecithin simultaneously in the blueberry pinenut compound nutritional jam of producing, and the choline in the phosphatide has affinity to fat, can reduce serum cholesterol content, prevents cirrhosis and helps the recovery of liver function.Present embodiment is fit to suitability for industrialized production.
Claims (10)
1. the production method of blueberry pinenut compound nutritional jam, the production method that it is characterized in that blueberry pinenut compound nutritional jam, carry out according to the following steps: one, pinenut is cleaned up the back steep 1～2h with 20～25 ℃ water logging, add entry in the pinenut after soaking, putting into colloid mill after the making beating grinds, regulate emulsification fineness to the 2～10 μ m of colloid mill, be ground to the pinenut particle and reach 100～140 orders, centrifugal 10min under the rotating speed of 4500r/min removes precipitation then, gets suspension, add phosphatide, monoglyceride and condensed milk carry out high-pressure homogeneous, temperature is 65～75 ℃, and pressure is 20～40MPa, obtains the pinenut breast; Two, select not have rot, no disease and pest, not damaged, fresh ripe blueberry fruit, the blueberry fruit is cleaned, removes impurity elimination, put into beater then, add entry and pull an oar, beating time is 4～6min, obtains mass concentration and be 13%～16% blueberry pulp; Three, the heating under normal pressure of blueberry pulp is boiled, press 13%～15% of blueberry pulp quality and add sugar, concentrated in 90～100 ℃ of heating then, obtain sauce body A; Four, the pinenut breast is joined mixing among the sauce body A, continue at 90～100 ℃ of heating and concentrate, when soluble solid content is 70%～80%, slowly add pectin and citric acid mixing, stop heating immediately, obtain sauce body B; Five, sauce body B is bottled, sauce body B temperature remains on 85～90 ℃ during bottling, charge weight is apart from bottleneck 8～10mm, immediately with the bottleneck sealing, then at 100 ℃ of high temperature sterilization 15～20min, segmentation is cooled off then after the bottling, place 70 ℃ of coolings earlier, place 50 ℃ of coolings again, place 30 ℃ of coolings at last, promptly obtain blueberry pinenut compound nutritional jam; The pinenut after wherein soaking in the step 1 and the volume ratio of water are 1: 1～2; The mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.05%～0.15%, and the mass concentration of monoglyceride is 0.3%～0.5%, and the mass concentration of condensed milk is 5%～7%; The mass concentration of pectin is 0.3%～0.5% in the blueberry pinenut compound nutritional jam, and the mass concentration of citric acid is 0.22%～0.24%.
2. the production method of blueberry pinenut compound nutritional jam according to claim 1 is characterized in that being ground in the step 1 pinenut particle and reaches 110～130 orders.
3. the production method of blueberry pinenut compound nutritional jam according to claim 1 and 2, the temperature that it is characterized in that step 1 mesohigh homogeneous is 70 ℃.
4. the production method of blueberry pinenut compound nutritional jam according to claim 3, the pressure that it is characterized in that step 1 mesohigh homogeneous is 30MPa
5. the production method of blueberry pinenut compound nutritional jam according to claim 4 is characterized in that the mass concentration of the described pinenut of step 1 Ruzhong phosphatide is 0.1%.
6. the production method of blueberry pinenut compound nutritional jam according to claim 5 is characterized in that the mass concentration of the described pinenut of step 1 Ruzhong monoglyceride is 0.4%.
7. the production method of blueberry pinenut compound nutritional jam according to claim 6 is characterized in that the mass concentration of the described pinenut of step 1 Ruzhong condensed milk is 6%.
8. the production method of blueberry pinenut compound nutritional jam according to claim 7 is characterized in that obtaining in the step 2 mass concentration and is 14%～15% blueberry pulp.
9. the production method of blueberry pinenut compound nutritional jam according to claim 8 is characterized in that soluble solid content is 75% in the step 4.
10. the production method of blueberry pinenut compound nutritional jam according to claim 9 is characterized in that the mass concentration of pectin in the blueberry pinenut compound nutritional jam is 0.4%.
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| CN2011100996112A CN102178136B (en) | 2011-04-20 | 2011-04-20 | Method for producing blueberry and pine nut compound nutritive jam |
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| CN2011100996112A CN102178136B (en) | 2011-04-20 | 2011-04-20 | Method for producing blueberry and pine nut compound nutritive jam |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823825A (en) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | Processing method of blueberry fruit cake |
| CN102907735A (en) * | 2012-09-19 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Processing technique and preparation of beverage capable of improving eyesight |
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN104171784A (en) * | 2014-07-21 | 2014-12-03 | 临沂大学 | Blueberry and ficus carica composite jam and preparation method thereof |
| CN105076931A (en) * | 2015-09-09 | 2015-11-25 | 安徽科技学院 | Blueberry and carrot less-sugar compound jam and preparation method thereof |
| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
| CN107048377A (en) * | 2017-06-20 | 2017-08-18 | 哈尔滨工业大学 | Spacefarer flies antifatigue chewable tablets and preparation method thereof for a long time |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN102907735A (en) * | 2012-09-19 | 2013-02-06 | 大兴安岭超越野生浆果开发有限责任公司 | Processing technique and preparation of beverage capable of improving eyesight |
| CN102823825A (en) * | 2012-09-20 | 2012-12-19 | 丹东美比食品有限公司 | Processing method of blueberry fruit cake |
| CN104171784A (en) * | 2014-07-21 | 2014-12-03 | 临沂大学 | Blueberry and ficus carica composite jam and preparation method thereof |
| CN105076931A (en) * | 2015-09-09 | 2015-11-25 | 安徽科技学院 | Blueberry and carrot less-sugar compound jam and preparation method thereof |
| CN105815751A (en) * | 2016-03-31 | 2016-08-03 | 苏少中 | Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof |
| CN107048377A (en) * | 2017-06-20 | 2017-08-18 | 哈尔滨工业大学 | Spacefarer flies antifatigue chewable tablets and preparation method thereof for a long time |
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