CN102763790A - Method for preparing seabuckthorn jam - Google Patents
Method for preparing seabuckthorn jam Download PDFInfo
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- CN102763790A CN102763790A CN2012102710612A CN201210271061A CN102763790A CN 102763790 A CN102763790 A CN 102763790A CN 2012102710612 A CN2012102710612 A CN 2012102710612A CN 201210271061 A CN201210271061 A CN 201210271061A CN 102763790 A CN102763790 A CN 102763790A
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Abstract
The invention discloses a method for preparing seabuckthorn jam, comprising the following steps: (1) selecting raw materials; (2) adding the raw materials into a proportioning tank; (3) putting the mixture into a sandwich pot; (4) stirring at vacuum; (5) cooling; and (6) canning to obtain the product. The method for preparing the seabuckthorn jam is simple and clear in process, consumes least energy, has high yield, does not use large equipment and is very suitable for large-scale production. The seabuckthorn jam prepared by adopting the method has unique flavor and aroma, is glutinous and uniform, is free from obvious layering, water separation, crystallization and agglomeration, is sweet, sour, and smooth, is rich in nutrients and is suitable for people all age groups to eat.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly, relate to a kind of preparation method of sea-buckthorn jam.
Background technology
Sea-buckthorn is the general designation of plant and its fruit.The plant sea-buckthorn is the Elaeangnaceae Hippophne, is a kind of fallen leaves property shrub, and its characteristic is drought-enduring, and anti-blown sand can be survived on the salinization of soil soil, therefore is widely used in water and soil conservation.The domestic ground such as North China, northwest, southwest that are distributed in.Sea-buckthorn is a medicinal and edible plant.The root of sea-buckthorn, stem, leaf, flower, really, particularly sea buckthorn fruit contains rich nutrient substances and bioactivator, can be widely used in many fields of national economy such as food, medicine, light industry, space flight, agriculture and animal husbandry fishery.Sea buckthorn fruit be used as medicine have relieving cough and reducing sputum, stomach strengthening and digestion promoting, the effect of promoting blood circulation to remove blood stasis.Modern medicine study, sea-buckthorn can reduce cholesterol, and the allevating angina pectoris outbreak prevents and treats the effect of coronary atherosclerotic heart disease in addition.
Sea buckthorn fruit contains flavones ingredient: Isorhamnetin (isorhamnetin); Isorhamnetin-3-O-β-D-glycoside (isorham-netin-3-O-β-D-glucoside); Isorhamnetin-3-O-β-rutinoside (isorhamnetin-3-O-β-rutinoside); Rutin (rutin), astragalin (astragalin) and Quercetin (quercetin) and Kaempferol (kaempferol) are the low glucoside of glucoside unit.Also contain vitamin (vitamin) A, B1.B2.C, E; Dehydroascorbic acid (dehydroascorbic acid); Folic acid (folic acid), carrotene (carotene), carotenoid (carotenoid); Cachou extract (catechin), anthocyanidin (anthocyanin) etc.
Sea buckthorn fruit is nutritious, contains each seed amino acid of multivitamin, aliphatic acid, trace element, inferior oil element, Hippophate flavone, superoxides isoreactivity material and needed by human body according to surveying and determination in its fruit.Wherein Vitamin C content is high, and in per 100 gram fruit juice, Vitamin C content can reach 825-1100 milligrams, is 2-3 times of Kiwi berry, have the king's of vitamin C laudatory title.Contain sugar 7.5%-10%, contain acid 3%-5%.
It is reported; Contain vitamin C 500mg-400mg, vitamin E 250mg-400mg, vitaminB10 .05mg-0.3mg, vitamin B2 0.03 in every 100g sea buckthorn juice; G-0.15, g, cobalamin 0.2mg-0.88mg, vitamin K compounds of group 115.P family vitamin 20mg-350mg.Hippophae rhamnoides nutrition is abundant, includes multivitamin and other active material, and particularly ascorbic content is high, is 100 times of apple, is 8 times of Kiwi berry, exceeds 24 times than orange, exceeds 200 times than grape, have the good reputation of " vitamin king ".It is the superior raw material of making natural high-grade nutrient pollution-free food.Sea-buckthorn has certain curative effect to hypertension, ischemic cardiovascular disease, gastric ulcer, cancer and scurvy, and raise immunity, cough-relieving apophlegmatic, reducing blood lipid all have the significant protection effect to liver, heart, lungs and marrow, is called " refreshing fruit " by nutrition circle.
Summary of the invention
The technical problem that the present invention will solve is to overcome existing defective, provides that a kind of technology is simply clear, energy consumption is low, productive rate is high, need not the preparation method that main equipment is got involved, is particularly suitable for the sea-buckthorn jam of large-scale production, and the sea-buckthorn jam of being produced has exclusive local flavor and fragrance; The sauce body is glue-like, and evenly, no obvious layering and folding water, no crystallization is lumpd; Sour and sweet palatability; It is smooth, nutritious to enter the mouth, and the crowd who is suitable for each age is edible.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A kind of preparation method of sea-buckthorn jam may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
Particularly, prepared sea-buckthorn jam is pale brown look or light brown, has exclusive local flavor of fructus hippophae and fragrance, and the sauce body is glue-like, and evenly, no obvious layering and folding water, no crystallization is lumpd, sour and sweet palatability, and it is smooth to enter the mouth.
Particularly, the capable admittedly thing of prepared sea-buckthorn jam solubility meets quality standard, reach >=25.
The present invention has following beneficial effect:
Sea buckthorn fruit contains flavones ingredient: Isorhamnetin (isorhamnetin); Isorhamnetin-3-O-β-D-glycoside (isorham-netin-3-O-β-D-glucoside); Isorhamnetin-3-O-β-rutinoside (isorhamnetin-3-O-β-rutinoside); Rutin (rutin), astragalin (astragalin) and Quercetin (quercetin) and Kaempferol (kaempferol) are the low glucoside of glucoside unit.Also contain vitamin (vitamin) A, B1.B2.C, E; Dehydroascorbic acid (dehydroascorbic acid); Folic acid (folic acid), carrotene (carotene), carotenoid (carotenoid); Cachou extract (catechin), anthocyanidin (anthocyanin) etc.
Sea buckthorn fruit is nutritious, contains each seed amino acid of multivitamin, aliphatic acid, trace element, inferior oil element, Hippophate flavone, superoxides isoreactivity material and needed by human body according to surveying and determination in its fruit.Wherein Vitamin C content is high, and in per 100 gram fruit juice, Vitamin C content can reach 825-1100 milligrams, is 2-3 times of Kiwi berry, have the king's of vitamin C laudatory title.Contain sugar 7.5%-10%, contain acid 3%-5%.
The preparation technology that the present invention proposes is simply clear, energy consumption is low, productive rate is high, need not main equipment gets involved, and is particularly suitable for large-scale production, and the sea-buckthorn jam of being produced has exclusive local flavor and fragrance; The sauce body is glue-like, and evenly, no obvious layering and folding water, no crystallization is lumpd; Sour and sweet palatability; It is smooth, nutritious to enter the mouth, and the crowd who is suitable for each age is edible.
Description of drawings
Accompanying drawing is used to provide further understanding of the present invention, and constitutes the part of specification, is used to explain the present invention with embodiments of the invention, is not construed as limiting the invention.In the accompanying drawings:
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein only is used for explanation and explains the present invention, and be not used in qualification the present invention.
Embodiment 1
As shown in Figure 1, the preparation method of sea-buckthorn jam may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
Prepared sea-buckthorn jam is pale brown look or light brown, has exclusive local flavor of fructus hippophae and fragrance, and the sauce body is glue-like, and evenly, no obvious layering and folding water, no crystallization is lumpd, sour and sweet palatability, and it is smooth to enter the mouth.
The capable admittedly thing of prepared sea-buckthorn jam solubility meets quality standard, reach >=25.
Embodiment 2
The preparation method of sea-buckthorn jam may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
Embodiment 3
The preparation method of sea-buckthorn jam may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
Prepared sea-buckthorn jam is pale brown look or light brown, has exclusive local flavor of fructus hippophae and fragrance, and the sauce body is glue-like, and evenly, no obvious layering and folding water, no crystallization is lumpd, sour and sweet palatability, and it is smooth to enter the mouth.
Embodiment 4
The preparation method of sea-buckthorn jam may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
The capable admittedly thing of prepared sea-buckthorn jam solubility meets quality standard, reach >=25.
What should explain at last is: the above is merely the preferred embodiments of the present invention; Be not limited to the present invention; Although the present invention has been carried out detailed explanation with reference to previous embodiment; For a person skilled in the art, it still can be made amendment to the technical scheme that aforementioned each embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement.All within spirit of the present invention and principle, any modification of being done, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. the preparation method of a sea-buckthorn jam is characterized in that, may further comprise the steps:
(1) material choice: selected sea buckthorn juice 70%, white granulated sugar 25%, xanthans 5%
(2) raw material is added material-compound tank, the white granulated sugar xanthans is evenly done and is mixed 60 degrees centigrade, 25 minutes;
(3) product of step (2) is sent into jacketed pan, 100 degrees centigrade of Steam Heating stirred 60 minutes;
(4) product of step (3) is sent into de-airing mixer, stir;
(5) material after step (4) is stirred is sent into cooling tank, is cooled to 40 degree;
(6) the cooling back gets into automatic filling machine, obtains sea-buckthorn jam.
2. the preparation method of sea-buckthorn jam according to claim 1 is characterized in that, prepared sea-buckthorn jam is pale brown look or light brown; Have exclusive local flavor of fructus hippophae and fragrance, the sauce body is glue-like, evenly, no obvious layering and roll over water; No crystallization caking, sour and sweet palatability, it is smooth to enter the mouth.
3. the preparation method of sea-buckthorn jam according to claim 1 is characterized in that, the capable admittedly thing of prepared sea-buckthorn jam solubility meets quality standard, reach >=25.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012102710612A CN102763790A (en) | 2012-07-31 | 2012-07-31 | Method for preparing seabuckthorn jam |
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| CN2012102710612A CN102763790A (en) | 2012-07-31 | 2012-07-31 | Method for preparing seabuckthorn jam |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304851A (en) * | 2014-11-05 | 2015-01-28 | 张凤萍 | Fruit jam and preparation method thereof |
| CN105918982A (en) * | 2016-04-01 | 2016-09-07 | 刘永华 | Sea-buckthorn sauce processing technology |
| CN109315639A (en) * | 2018-08-24 | 2019-02-12 | 青海大学 | A kind of sea-buckthorn semisolid beverage and preparation method thereof |
| CN110731487A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar seabuckthorn jam |
| CN113208076A (en) * | 2021-05-21 | 2021-08-06 | 小金县四姑娘山天然沙棘食品有限公司 | Low-sugar sea-buckthorn jam preparation system |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935036A (en) * | 2006-10-20 | 2007-03-28 | 穆友群 | Aloe-sea buckthorn nutrient health drink and its prepairng method |
| CN101167591A (en) * | 2006-10-24 | 2008-04-30 | 内蒙古沙棘工程技术研究中心 | Method for producing clarification type sea buckthorn juice |
| CN101632475A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Seabuckthorn probiotic fermented drink and production method |
-
2012
- 2012-07-31 CN CN2012102710612A patent/CN102763790A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1935036A (en) * | 2006-10-20 | 2007-03-28 | 穆友群 | Aloe-sea buckthorn nutrient health drink and its prepairng method |
| CN101167591A (en) * | 2006-10-24 | 2008-04-30 | 内蒙古沙棘工程技术研究中心 | Method for producing clarification type sea buckthorn juice |
| CN101632475A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Seabuckthorn probiotic fermented drink and production method |
Non-Patent Citations (2)
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| 贾生平等: "红薯沙棘果酱", 《山西农业》, no. 7, 31 December 2006 (2006-12-31), pages 43 * |
| 陈锦屏等: "沙棘果酱加工工艺研究", 《西北农业大学学报》, vol. 18, no. 2, 30 June 1990 (1990-06-30), pages 28 - 32 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304851A (en) * | 2014-11-05 | 2015-01-28 | 张凤萍 | Fruit jam and preparation method thereof |
| CN105918982A (en) * | 2016-04-01 | 2016-09-07 | 刘永华 | Sea-buckthorn sauce processing technology |
| CN109315639A (en) * | 2018-08-24 | 2019-02-12 | 青海大学 | A kind of sea-buckthorn semisolid beverage and preparation method thereof |
| CN110731487A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar seabuckthorn jam |
| CN113208076A (en) * | 2021-05-21 | 2021-08-06 | 小金县四姑娘山天然沙棘食品有限公司 | Low-sugar sea-buckthorn jam preparation system |
| CN113208076B (en) * | 2021-05-21 | 2023-10-24 | 小金县四姑娘山天然沙棘食品有限公司 | Low-sugar sea buckthorn jam preparation system |
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Application publication date: 20121107 |