CN102742754A - Low-sugar jam and preparation method thereof - Google Patents
Low-sugar jam and preparation method thereof Download PDFInfo
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- CN102742754A CN102742754A CN2012102637975A CN201210263797A CN102742754A CN 102742754 A CN102742754 A CN 102742754A CN 2012102637975 A CN2012102637975 A CN 2012102637975A CN 201210263797 A CN201210263797 A CN 201210263797A CN 102742754 A CN102742754 A CN 102742754A
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Abstract
The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of low-sugar jam and be the preparation method on basis with the permeating and dewatering.
Background technology
Fresh fruit is processed tasty, nutritious jam, both direct-edible, also can spread upon on steamed bun, bread or the toast ediblely, liked by the consumer.Most fruits all can become to make jam, like strawberry, blueberry, grape, apple, peach, pears, Pi rake, apricot, mango, durian, pineapple etc.Tradition jam is to be the raw material Direct Production with the fresh fruit, and the fresh fruit water content is high, needs the long-time heating infusion to concentrate, and causes the heavy damage of nutritional labeling and local flavor like this, also wastes energy simultaneously.Mainly there is following tripartite planar defect in produced in conventional processes jam:
1, the sucrose that in making the jam process, has added the 40-60% that accounts for total amount for the mouthfeel of improving jam makes in the jam sugar content very high, to suffering from crowd's inedibility of hyperglycaemia and diabetes; The high confectionery thing of Excessive Intake also increases the risk of suffering from obesity.
2, jam is to be the raw material Direct Production with the fresh fruit, owing to contain a large amount of moisture content in the fresh fruit, in making the jam process, needs the long-time heating infusion, to slough most of moisture, is condensed into jelly at last and just makes jam.High temperature infusion meeting is destroyed the nutritional labeling in the fruit for a long time, and color and luster and local flavor also can be affected.Also cause simultaneously the waste of the energy.
3, traditional jam production is mainly made gelling agent, thickener and stabilizing agent with pectin.Pectin could form thick pectin liquid (referring to patent documentation CN101223945B) after need being immersed in earlier and reaching 24 hours in its water of 20 times, and then liquid pectin is poured into carry out infusion in the fresh fruit.Owing to itself contain large quantity of moisture in the fresh fruit, add pectin solution again, further increase jam and prepared the water content in the raw material, correspondingly increased time and difficulty that the jam infusion concentrates, and the waste of the energy.
Summary of the invention
The object of the invention will solve above-mentioned deficiency exactly, and the novel jam of a kind of low sugar, high nutrition is provided; Another object of the present invention provides efficient, the energy-conservation preparation method of this low-sugar jam.
In order to achieve the above object, low-sugar jam of the present invention is made up of by its percentage by weight following raw materials according:
Dehydrated pulp: 95-99%;
Sweetener: 0.01-0.04%;
Calcium carbonate: 0.05-0.5%;
Acidity regulator: 0.2-1.0%;
Thickener: 0.5-2%;
Colouring agent: 0-0.06%.
The preferred version of such scheme is that said acidity regulator is citric acid or malic acid.
The preferred version of such scheme is that said thickener is the mixture of konjaku powder or konjaku powder and xanthans; Said colouring agent is red kojic rice powder or Monascus color.
Said sweetener is that Sucralose or knob are sweet.
Be the dry powder that processes with the konjaku stem tuber as the thickener of jam or the konjaku powder of gelling agent wherein, its main active is a konjaku glucomannan, accounts for the heavy 50%-80% of dry powder.Konjaku powder contains a large amount of plain calcium of little life, phosphorus, potassium, sodium, magnesium, iron, zinc, selenium etc., and contains 74% above dietary fiber.So it is a kind of desirable dietary fiber, the laudatory title of " king of dietary fiber " is arranged; And have peculiar health care and dietary function, have functions such as hypotensive, norcholesterol, prevention diabetes, colon cancer and hemorrhoid and fat-reducing, fitness.
Prepare the method for above-mentioned jam, comprise the steps:
(1) preliminary treatment of fruit raw material: select fresh fruit and clean, go the base of a fruit, peeling, stoning and stripping and slicing to get pulp;
(2) permeating and dewatering: pulp and the penetrating fluid ratio by weight 1:3-10 is immersed in the penetrating fluid, under 40-65 ℃ of condition, carries out the vacuum infiltration dehydration, pick up then, drain;
(3) will put into beater through the pulp after handle (2) and process pulp;
(4) pulp is added in the jacketed pan that band stirs, add Sucralose, calcium carbonate, acidity regulator and thickener by proportioning, temperature is 80-100 ℃, evenly stirs and became the sauce body in 5-20 minute;
(5) sauce body in (4) is bottled while hot, carry out high-temperature sterilization after the sealing; Be cooled to 30-40 ℃ more rapidly and promptly get jam finished product.
The preferred version of such scheme is that penetrating fluid is the solution with a kind of 50-70 of being made into wt % of sucrose, glucose or invert sugar in the said step (2).
The preferred version of such scheme is that the middle permeating and dewatering of said step (2) is with the pulse Vacuum processing or continues application of vacuum 1-5 hour that its vacuum is 0.05-0.08Mpa.
The present invention has following beneficial effect than prior art:
1, the present invention is to be feedstock production jam with the pulp behind the permeating and dewatering, sloughs the moisture of 20-40% in the fruit efficient quick, and the process of preparation jam does not need to carry out long-time infusion again and concentrates, and the energy consumption of heating reduces.
2, the present invention is adopt sucrose, glucose or the invert sugar solution of 50-70 wt % a kind of as bleeding agent; Under 40-65 ℃ of cryogenic conditions, carry out permeating and dewatering; Existing high temperature infusion more than 100 ℃ concentrates; Reduced destruction, can keep the original quality of fruit better fruit nutrition composition, color and luster, local flavor.
3, used sugar except the permeating and dewatering process; In jam formulations, do not add sugar; Only adjust the mouthfeel of jam,, adopt the Fei Linshi method to record its sugar content and be merely 14-17% so jam product sugar content of the present invention is low, heat is low with the high sweetener Sucralose of safety and sanitation; And increased calcium carbonate, improved calcium content in the jam, be of value to health.
4, with konjaku powder as main gelling agent and thickener, improve the health-care effect of product, and improve the tissue morphology and the mouthfeel of sauce body.
5, because konjaku powder is directly to add to carry out heated and stirred in the pulp, and do not need to dissolve for a long time with many times of water in advance, reduced jam and prepared infusion difficulty in the process, practiced thrift the jam production time greatly.
The specific embodiment
Below in conjunction with embodiment the present invention is done further elaboration.
Embodiment one, strawberry jam:
It is following that raw material is formed mass percent:
The strawberry pulp of dehydration: 97.62%;
Sucralose: 0.02%;
Calcium carbonate: 0.1%;
Citric acid: 0.2%;
Konjaku powder 1.5%
Xanthans 0.5%
Red kojic rice powder 0.06%.
Production method: be that fresh strawberry is removed carpopodium and sepal, clean; With 65% sucrose solution of 3 times of strawberry pulp weight strawberry pulp is soaked wherein again, in the vacuum tank that 50 ℃ of vacuums are 0.08Mpa, soaked 1 hour, behind the permeating and dewatering, with strawberry pulp pick up, draining sugar liquid; Then strawberry pulp is placed to pull an oar in the disintegrating machine and make pulp; Pulp is put into the jacketed pan that band stirs, add Sucralose, calcium carbonate, citric acid, konjaku powder, xanthans, red kojic rice powder by above-mentioned prescription, and be heated to 90 ℃, fully stir after 5 minutes to konjaku powder and dissolve fully and form uniform sauce body; With its tinning while hot, sterilization was carried out 15 minutes with 85 ℃ of high temperature in sealing back, cool off then strawberry jam.Adopting the Fei Linshi method to record its sugar content is 14%.
Embodiment two, strawberry jam:
It is following that raw material is formed mass percent:
The strawberry pulp of dehydration: 98.4%;
Knob is sweet: 0.01%;
Calcium carbonate: 0.05%;
Citric acid: 1.0%;
Konjaku powder 0.5%
Monascus color 0.04%.
Production method: be that fresh strawberry is gone carpopodium and sepal, cleaning; With 50% sucrose solution of 4 times of strawberry pulp weight strawberry pulp is soaked wherein again, in the vacuum tank of 40 ℃ of normal pressures, soaked 2 hours, behind the permeating and dewatering, with strawberry pulp pick up, draining sugar liquid; Then strawberry pulp is placed to pull an oar in the disintegrating machine and make pulp; Pulp is put into the jacketed pan that band stirs, by above-mentioned prescription add that knob is sweet, calcium carbonate, citric acid, konjaku powder, Monascus color, and be heated to 80 ℃, fully stir after 10 minutes to konjaku powder and dissolve fully and form uniform sauce body; With its tinning while hot, sterilization was carried out 15 minutes with 85 ℃ of high temperature in sealing back, cool off then strawberry jam.Adopting the Fei Linshi method to record its sugar content is 15%.
Embodiment three, blueberry jam:
It is following that raw material is formed mass percent:
The blueberry pulp of dehydration: 97.38%;
Sucralose: 0.04%;
Calcium carbonate: 0.08%;
Citric acid: 0.5%;
Konjaku powder 1.5%
Xanthans 0.5%.
Production method: select fresh blueberry and clean; With 70% sucrose solution of 5 times of blueberry pulp weight blueberry pulp is soaked wherein again, in 40 ℃, vacuum are the vacuum tank of 0.08Mpa, handle 3 hours after, with blueberry pulp pick up, draining sugar liquid; Then blueberry pulp is placed to pull an oar in the disintegrating machine and make pulp; Pulp is put into the jacketed pan that band stirs, add Sucralose, calcium carbonate, citric acid, konjaku powder, xanthans by above-mentioned prescription, and be heated to 85 ℃, fully stir after 10 minutes to konjaku powder and dissolve fully and form uniform sauce body; With its tinning while hot, sterilization was carried out 15 minutes with 85 ℃ of high temperature in sealing back, cool off then blueberry jam.Adopting the Fei Linshi method to record its sugar content is 14%.
Embodiment four, loquat jam:
It is following that raw material is formed mass percent:
The loquat fruit of dehydration: 97.78%;
Sucralose: 0.02%;
Calcium carbonate: 0.2%;
Citric acid: 0.5%;
Konjaku powder 1.0%
Xanthans 0.5%.
Production method: be with fresh loquat peeling and seed, and clean; With 65% sucrose solution of 3 times of loquat fruit weight loquat fruit is soaked wherein again, in 40 ℃, the vacuum tank of 0.06Mpa, handle 5 hours after, with loquat fruit pick up, draining sugar liquid; Then loquat fruit is placed to pull an oar in the disintegrating machine and make pulp; Pulp is put into the jacketed pan that band stirs, by above-mentioned prescription add Sucralose, calcium carbonate, citric acid, konjaku powder, xanthans,, and be heated to 95 ℃, fully stir after 20 minutes to konjaku powder and dissolve fully and form uniform sauce body; With its tinning while hot, sterilization was carried out 15 minutes with 85 ℃ of high temperature in sealing back, cool off then loquat jam.Adopting the Fei Linshi method to record its sugar content is 17%.
Embodiment five, apricot jam:
It is following that raw material is formed mass percent:
The apricot pulp of dehydration: 97.56%;
Sucralose: 0.04%;
Calcium carbonate: 0.5%;
Malic acid: 0.4%;
Konjaku powder 1.0%
Xanthans 0.5%.
Production method: select fresh apricot and clean; With 60% sucrose solution of 10 times of apricot pulp weight apricot pulp is soaked wherein again, in 65 ℃, vacuum are the vacuum tank of 0.06Mpa, soak 2 hours after, with apricot pulp pick up, draining sugar liquid; Then apricot pulp is placed to pull an oar in the disintegrating machine and make pulp; Pulp is put into the jacketed pan that band stirs, add Sucralose, calcium carbonate, malic acid, konjaku powder, xanthans by above-mentioned prescription, and be heated to 100 ℃, fully stir after 15 minutes to konjaku powder and dissolve fully and form uniform sauce body; With its tinning while hot, sterilization was carried out 30 minutes with 85 ℃ of high temperature in sealing back, cool off then apricot jam.Adopting the Fei Linshi method to record its sugar content is 15%.
Above said only be that preferred implementation of the present invention is described; Be not that scope of the present invention is limited; Design under the spiritual prerequisite not breaking away from the present invention; Various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention all should fall in the definite protection domain of claims of the present invention.
Claims (7)
1. low-sugar jam, it is characterized in that: it is made up of by its percentage by weight following raw materials according:
Dehydrated pulp: 95-99%;
Sweetener: 0.01-0.04%;
Calcium carbonate: 0.05-0.5%;
Acidity regulator: 0.2-1.0%;
Thickener: 0.5-2%;
Colouring agent: 0-0.06%.
2. a kind of low-sugar jam according to claim 1 is characterized in that: said acidity regulator is citric acid or malic acid.
3. a kind of low-sugar jam according to claim 1 is characterized in that: said thickener is the mixture of konjaku powder or konjaku powder and xanthans; Said colouring agent is red kojic rice powder or Monascus color.
4. a kind of low-sugar jam according to claim 1 is characterized in that: said sweetener is that Sucralose or knob are sweet.
5. a method for preparing like described any low-sugar jam of claim 1-4 is characterized in that: comprise the steps:
(1) preliminary treatment of fruit raw material: select fresh fruit and clean, go the base of a fruit, peeling, stoning and stripping and slicing to get pulp;
(2) permeating and dewatering: pulp and the penetrating fluid ratio by weight 1:3-10 is immersed in the penetrating fluid, under 40-65 ℃ of condition, carries out the vacuum infiltration dehydration, pick up then, drain;
(3) will put into beater through the pulp after handle (2) and process pulp;
(4) pulp is added in the jacketed pan that band stirs, add Sucralose, calcium carbonate, acidity regulator and thickener by proportioning, temperature is 80-100 ℃, evenly stirs and became the sauce body in 5-20 minute;
(5) sauce body in (4) is bottled while hot, carry out high-temperature sterilization after the sealing; Be cooled to 30-40 ℃ more rapidly and promptly get jam finished product.
6. method according to claim 4 is characterized in that: penetrating fluid is the solution with a kind of 50-70wt% of being made into of sucrose, glucose or invert sugar in the said step (2).
7. method according to claim 4 is characterized in that: permeating and dewatering is with the pulse Vacuum processing or continues application of vacuum 1-5 hour in the said step (2), and its vacuum is 0.05-0.08Mpa.
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Cited By (27)
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| CN102919817A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato sauce powder |
| CN102919654A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Green apple jam powder |
| CN102919642A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Yellow peach jam powder |
| CN102919647A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Honey peach jam powder |
| CN102919646A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Apple jam powder |
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN102934767A (en) * | 2012-11-21 | 2013-02-20 | 哈尔滨艾博雅食品科技开发有限公司 | Lemon jam powder |
| CN102934765A (en) * | 2012-11-21 | 2013-02-20 | 哈尔滨艾博雅食品科技开发有限公司 | Blueberry jam powder |
| CN102940172A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Hawthorn jam powder |
| CN102940176A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Sweet orange jam powder |
| CN102940177A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Watermelon jam powder |
| CN102940171A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Kiwi fruit jam powder |
| CN102940174A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Apricot jam powder |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
| CN103549244A (en) * | 2013-11-14 | 2014-02-05 | 苏德勋 | Oligosaccharide malt and pomelo sauce and preparation method thereof |
| CN103844156A (en) * | 2014-02-19 | 2014-06-11 | 浙江大学 | Preparation method of low-sugar mulberry jam |
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN104247761A (en) * | 2013-06-28 | 2014-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam yoghourt |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN105231140A (en) * | 2015-08-27 | 2016-01-13 | 长江大学 | Production method for pumpkin stuffing |
| CN106562337A (en) * | 2016-10-20 | 2017-04-19 | 安徽宇宁果胶股份有限公司 | Technology of using pectin extracted citrus fruit peels to produce low-sugar jam |
| CN106722822A (en) * | 2016-12-20 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | Frozen bean curd beef paste |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
| CN107149112A (en) * | 2017-05-04 | 2017-09-12 | 陕西科技大学 | The processing method of low sugar strawberry jam |
| CN109938314A (en) * | 2019-04-30 | 2019-06-28 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness jam and preparation method thereof |
| CN110089707A (en) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | A kind of nourishing jam and preparation method thereof containing water-soluble lutein |
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| CN102919817A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato sauce powder |
| CN102940172A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Hawthorn jam powder |
| CN102940176A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Sweet orange jam powder |
| CN102919647A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Honey peach jam powder |
| CN102919646A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Apple jam powder |
| CN102919645A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Raspberry jam powder |
| CN102934767A (en) * | 2012-11-21 | 2013-02-20 | 哈尔滨艾博雅食品科技开发有限公司 | Lemon jam powder |
| CN102919642A (en) * | 2012-11-21 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Yellow peach jam powder |
| CN102940174A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Apricot jam powder |
| CN102934765A (en) * | 2012-11-21 | 2013-02-20 | 哈尔滨艾博雅食品科技开发有限公司 | Blueberry jam powder |
| CN102940177A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Watermelon jam powder |
| CN102940171A (en) * | 2012-11-21 | 2013-02-27 | 哈尔滨艾博雅食品科技开发有限公司 | Kiwi fruit jam powder |
| CN102919654A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Green apple jam powder |
| CN104247761A (en) * | 2013-06-28 | 2014-12-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam yoghourt |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
| CN103518830B (en) * | 2013-10-15 | 2015-05-06 | 江南大学 | Method for improving texture property of dehydrated strawberries |
| CN103549244A (en) * | 2013-11-14 | 2014-02-05 | 苏德勋 | Oligosaccharide malt and pomelo sauce and preparation method thereof |
| CN103844156A (en) * | 2014-02-19 | 2014-06-11 | 浙江大学 | Preparation method of low-sugar mulberry jam |
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN105231140A (en) * | 2015-08-27 | 2016-01-13 | 长江大学 | Production method for pumpkin stuffing |
| CN106562337A (en) * | 2016-10-20 | 2017-04-19 | 安徽宇宁果胶股份有限公司 | Technology of using pectin extracted citrus fruit peels to produce low-sugar jam |
| CN106722822A (en) * | 2016-12-20 | 2017-05-31 | 重庆市长寿区舒福食品有限公司 | Frozen bean curd beef paste |
| CN106805173A (en) * | 2017-01-23 | 2017-06-09 | 新疆戈壁果香农业开发有限公司 | Blackcurrant rose jam and preparation method thereof |
| CN107149112A (en) * | 2017-05-04 | 2017-09-12 | 陕西科技大学 | The processing method of low sugar strawberry jam |
| CN109938314A (en) * | 2019-04-30 | 2019-06-28 | 九仙尊霍山石斛股份有限公司 | A kind of Dendrobidium huoshanness jam and preparation method thereof |
| CN110089707A (en) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | A kind of nourishing jam and preparation method thereof containing water-soluble lutein |
| CN116195728A (en) * | 2021-11-30 | 2023-06-02 | 内蒙古伊利实业集团股份有限公司 | Production process of low-sucrose jam |
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