CN103027282A - Blackcurrant jam and preparation method thereof - Google Patents
Blackcurrant jam and preparation method thereof Download PDFInfo
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- CN103027282A CN103027282A CN2013100138360A CN201310013836A CN103027282A CN 103027282 A CN103027282 A CN 103027282A CN 2013100138360 A CN2013100138360 A CN 2013100138360A CN 201310013836 A CN201310013836 A CN 201310013836A CN 103027282 A CN103027282 A CN 103027282A
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Abstract
The invention discloses blackcurrant jam and a preparation method thereof, and aims to reduce the sugar content of the blackcurrant jam. The technical scheme adopted by the invention is that the blackcurrant jam comprises the following components in part by mass: 500 to 600 parts of blackcurrant, 80 to 100 parts of cooked glutinous rice powder, 45 to 55 parts of milk powder, 100 to 120 parts of white granulated sugar and water and contains 66-67% of soluble solid. The preparation method of the blackcurrant jam comprises the steps of denucleating, pulping, preparing and vacuum condensing. Compared with the prior art, the glutinous rice powder is adopted for thickening, the adding amount of the granulated sugar is reduced, and the vacuum condensation is implemented, so that the original taste and the nutrient content of the blackcurrant can be retained furthest; and any preservative, pigment and essence are not added; the blackcurrant jam is easily absorbed by human bodies, is a good item for daily foods, and is suitable for any people.
Description
Technical field
The present invention relates to a kind of jam, particularly a kind of jam of making of blackcurrant and preparation method thereof.
Background technology
Along with the adjustment of China's structure of agricultural production, agricultural has also entered new developing stage in recent years, and China has become in the world genuine fruits and vegetables big producing country, the output of many agricultural product by under-supply to relative surplus.Because at present the rural area lacks process technology, so that gardening product is adopted rear loss is very large, the post-harvest loss rate of fruit is 20%～25%, and this drops into China all very in short supply for per capita agricultural resource and agricultural, is very large waste really.Developed country can make the post-harvest loss rate of fruits and vegetables only have 1.7%～5% by effective storage and freshness-retaining technology.If we drop to 10% to the post-harvest loss rate of fruits and vegetables, just be equivalent to increase production 6,000 ten thousand～7,000 ten thousand tons of fruits and vegetables, the visible fresh-keeping potentiality that have of the present agricultural storage of China and meaning.Blackcurrant contains very abundant vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanidin, aldehydes matter.The health-care efficacy of the blackcurrant of having known at present comprises prevention gout, anaemia, oedema, arthritis, rheumatism, oral cavity and pharyngolaryngitis, cough etc.The blackcurrant resource of China mainly is distributed in most of Condition in North Xinjiang and the Northeast plains such as Xinjiang Tianshan mountain area, Plain, Tacheng, Ili River Valley, Altay plains region, Plain, Changji, Bo Zhou Plain, Changbai Mountains, mountain area, Daxing'an Mountainrange etc., it is expensive that fresh fruit stores freight, the southerner seldom can have fresh blackcurrant, and majority is tasted the blackcurrant goods.Because pectin content own is not enough in the blackcurrant, prior art is added agar in the making of blackcurrant jam, and cooperates a large amount of sugar to make the pectin molecule dehydration as dehydrating agent, and cohesion forms gel, therefore the jam sugar content of blackcurrant making is high, and it is edible to be not suitable for part population.
Summary of the invention
The purpose of this invention is to provide a kind of blackcurrant jam and preparation method thereof, the technical problem that solve is to make the sugar content that reduces blackcurrant jam.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of blackcurrant jam, described blackcurrant jam are pressed mass fraction by blackcurrant 500-600 part, ripe glutinous rice flour 80-100 part, milk powder 45-55 part, white granulated sugar 100-120 part, water forms, soluble solid 66%～67%.
Blackcurrant jam of the present invention is pressed mass fraction by 550 parts of blackcurrants, 90 parts of ripe glutinous rice flours, and 50 parts of milk powder, 110 parts of white granulated sugars, water forms, soluble solid 67%.
A kind of preparation method of blackcurrant jam may further comprise the steps:
One, stoning: in mass ratio, with the stoning of 500-600 part blackcurrant, obtain blackcurrant pulp;
Two, making beating: selecting mesh size is that the beater of 0.5-1.0mm is pulled an oar to blackcurrant pulp, obtains the blackcurrant slurry;
Three, batching: 100-120 part white granulated sugar is deployed into the liquid glucose of mass concentration 75%, and 50～60 ℃ of water that the ripe glutinous rice flour of 80-100 part and 45-55 part milk powder added the twice quality are deployed into magma;
Four, Vacuum Concentration, it is 0.079～0.095MPa that blackcurrant is starched in vacuum, temperature is under 50～60 ℃ of conditions, be concentrated into soluble solid 57%～58%, add liquid glucose, glutinous rice flour and milk powder magma, mixing speed is 36r/min, be concentrated into soluble solid 66%～67%, under normal pressure, rotating speed is to be warming up to 90～95 ℃ under 36r/min stirs, and obtains blackcurrant jam.
Method of the present invention keeps blackcurrant jam temperature to be not less than 85 ℃, bottling, and canned amount 500ml, bottle top clearance 3mm seals after sprinkling one deck 1mm white granulated sugar, then puts upside down.
The bottle that method of the present invention will be filled blackcurrant jam is put into after 100 ℃ water-bath is warming up to 100 ℃, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Method segmentation of the present invention cooling cooling 10 minutes in 65 ℃, cooling was cooled off 10 minutes in 10 minutes and 25 ℃ in 45 ℃.
Method Vacuum Concentration of the present invention adopts the single-effect vacuum enrichment facility.
The ZL-4 automatic Liquid filler is adopted in method bottling of the present invention.
Method blackcurrant of the present invention stoning is front to hemisection.
Method Vacuum Concentration of the present invention, it is 50～60 ℃ that the blackcurrant slurry was warming up to temperature at 2 minutes from room temperature.
The present invention compared with prior art, adopt the glutinous rice flour thickening, reduced the amount that granulated sugar is put into, Vacuum Concentration, can keep to greatest extent genuineness and the nutritional labeling of blackcurrant, not add any anticorrisive agent, pigment and essence, be easily absorbed by the body, be the good merchantable brand of daily assistant food, it is edible to be fit to all kinds of crowds.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.Blackcurrant jam of the present invention is pressed mass fraction, by blackcurrant 500-600 part, and ripe glutinous rice flour 80-100 part, milk powder 45-55 part, white granulated sugar 100-120 part, water forms, soluble solid 66%～67%.
The preferred mass fraction of blackcurrant jam of the present invention is: 550 parts of fresh blackcurrants, and 90 parts of ripe glutinous rice flours, 50 parts of milk powder, 110 parts of white granulated sugars, water forms, soluble solid 67%.
The ascorbic content of blackcurrant is high, and apparently higher than oranges and tangerines, hawthorn, linoleic acid content is high in the seed, have hypotensively, the effect of reducing blood lipid and anti arteriosclerosis also contains a kind of gamma-Linolenic acid, be the endemic element that human body can not synthesize, can play the effect of anti-cardiovascular disease.
Glutinous rice flour uses as thickener, also has certain edibility, glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, support one's family rope B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, have tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, end the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Milk powder is that milk is removed the powder of making behind the moisture, contains the nutritions such as rich in protein, fat, carbohydrate, mineral matter, vitamin in the milk powder, often has milk powder and can replenish the necessary protein of body and calcareous.
White granulated sugar, Tang Shenwei in the Northern Song Dynasty " Classified Materia Meidca " granulated sugar bar: " granulated sugar, lactose also, it is sweet cold, nontoxic to distinguish the flavor of, main trusted subordinate's heat expansion, dry is thirsty ".Again: " granulated sugar treatment aphtha ".
But bright blackcurrant, glutinous rice flour, milk powder, white granulated sugar replenish protein and calcareous with food lipopenicillinase, strengthening spleen and nourishing stomach.
The preparation method of blackcurrant jam of the present invention may further comprise the steps:
One, stoning: by mass parts, 500-600 part blackcurrant is half-and-half cut nuclear, obtain blackcurrant pulp.
Two, making beating: selecting mesh size is that the beater of 0.5-1.0mm is pulled an oar to blackcurrant pulp, obtains the blackcurrant slurry.
Three, batching: 100-120 part white granulated sugar is deployed into the liquid glucose of mass concentration 75%, and 50～60 ℃ of water that the ripe glutinous rice flour of 80-100 part and 45-55 part milk powder added the twice quality are deployed into magma.
Four, Vacuum Concentration: the blackcurrant slurry is put into the single-effect vacuum enrichment facility carry out Vacuum Concentration, vacuum is 0.079～0.095MPa, 2 minutes are warming up to temperature from room temperature is 50～60 ℃, be concentrated into soluble solid 57%～58%, add liquid glucose from the inlet valve of single-effect vacuum enrichment facility, glutinous rice flour and milk powder magma, mixing speed is 36r/min, continue concentrated, to soluble solid 66%～67%, close the vavuum pump of single-effect vacuum enrichment facility, open vent valve, under stirring, the 36r/min rotating speed was warming up to 90～95 ℃ in 2 minutes, close vent valve, obtain blackcurrant jam, take the dish out of the pot.
Five, bottling, sealing: keep blackcurrant jam temperature to be not less than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, bottle top clearance 3mm, seal immediately after sprinkling one deck 1mm white sugar, then put upside down, spreading white sugar can prolong the holding time, putting upside down keeps the air-tightness of sealing, and can utilize the remaining temperature of bottle interior sauce body that bottle is heated.
Six, sterilization, cooling: the bottle that will fill blackcurrant jam is put into after 100 ℃ water-bath is warming up to 100 ℃, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively, with rapid reduction sauce temperature.Segmentation cooling cooling 10 minutes in 65 ℃ was cooled off 10 minutes in cooling 10 minutes and the normal temperature (25 ℃) in 45 ℃.
Embodiment 1
One, stoning half-and-half cuts nuclear with the 500kg blackcurrant, obtains blackcurrant pulp.
Two, making beating, selecting mesh size is that the beater of 0.5mm is pulled an oar to blackcurrant pulp, obtains the blackcurrant slurry.
Three, batching is deployed into the liquid glucose of 75% concentration with the 110kg white granulated sugar, and 50 ℃ of water that 100kg glutinous rice flour and 45kg milk powder added the twice quality are deployed into magma.
Four, Vacuum Concentration starches blackcurrant into the single-effect vacuum enrichment facility, and vacuum is 0.079～0.095MPa, temperature is 50 ℃, is concentrated into soluble solid 57%, adds liquid glucose, glutinous rice flour and milk powder magma, mixing speed is 36r/min, continues to concentrate, to soluble solid 66%, close vavuum pump, open vent valve, under the 36r/min rotating speed stirs, be warming up to 90 ℃ in 2 minutes, close vent valve, obtain blackcurrant jam, take the dish out of the pot.
Five, bottling, sealing keep the sauce temperature to be not less than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, and bottle top clearance 3mm sprinkles immediately sealing behind one deck 1mm white sugar, then puts upside down.
Six, sterilization, cooling are warming up to rapidly 100 ℃ with the bottle of filling blackcurrant jam in water-bath, insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Embodiment 2
One, stoning is cut half stoning with the 550kg blackcurrant, gets blackcurrant pulp.
Two, making beating, selecting mesh size is that the beater of 4mm is pulled an oar to blackcurrant pulp, gets the blackcurrant slurry.
Three, batching is deployed into the liquid glucose of mass concentration 75% with the 100kg white granulated sugar, and 55 ℃ of water that the ripe glutinous rice flour of 90kg and 55kg milk powder added the twice quality are deployed into magma.
Four, Vacuum Concentration adds blackcurrant and starches into vacuum concentrating apparatus, and vacuum is 0.079～0.095MPa, temperature is 60 ℃, is concentrated into soluble solid 58%, adds liquid glucose, glutinous rice flour and milk powder magma, mixing speed is 36r/min, continues to concentrate, to soluble solid 67%, close vavuum pump, open vent valve, under the 36r/min rotating speed stirs, be warming up to 95 ℃ in 2 minutes, close vent valve, obtain blackcurrant jam, take the dish out of the pot.
Five, bottling, sealing keep the sauce temperature more than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, and bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Six, sterilization, cooling, the water-bath of the bottle of filling blackcurrant jam being put into 100 ℃ is warming up to 100 ℃, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Embodiment 3
One, stoning is cut half stoning with the 600kg blackcurrant, gets blackcurrant pulp.
Two, making beating, selecting mesh size is that the beater of 5mm is pulled an oar to blackcurrant pulp, gets the blackcurrant slurry.
Three, batching is deployed into the liquid glucose of 75% concentration with the 120kg white granulated sugar, and 60 ℃ of water that 80kg glutinous rice flour and 50kg milk powder added the twice quality are deployed into magma.
Four, Vacuum Concentration adds blackcurrant and starches into vacuum concentrating apparatus, and vacuum is 0.079～0.095MPa, temperature is 60 ℃, is concentrated into soluble solid 58%, adds liquid glucose, glutinous rice flour and milk powder magma, mixing speed is 36r/min, continues to concentrate, to soluble solid 67%, close vavuum pump, open vent valve, under the 36r/min rotating speed stirs, be warming up to 95 ℃ in 2 minutes, close vent valve, obtain blackcurrant jam, take the dish out of the pot.
Five, bottling, sealing keep the sauce temperature to be not less than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, and bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Six, sterilization, cooling: the bottle that will fill jam is put into 100 ℃ water-bath and is warming up to 100 ℃, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
The organoleptic indicator:
At ambient temperature, with the about 20g of stainless steel spoon sample thief blackcurrant jam, place on the dry white disk, in 1min, look its sauce body and have or not wandering and juice secreting phenomenon; Then sample jam is all poured in the white disk, observed its color and luster and free from admixture is arranged, taste flavour.The sauce body is atropurpureus, and whole uniformity is the gluing shape, wandering, not bleed, without granulated sugar partial crystallization, free from admixture.Has sour-sweet local flavor, free from extraneous odour.
Physical and chemical index:
Carry out the total sugar content of detection according to the GB11860 prescriptive procedure, carry out the test soluble solid according to the GB12295 prescriptive procedure, carry out the detection sanitary standard according to the GB11671 regulation and detect.Testing result is as shown in table 1.
Blackcurrant jam of the present invention, adopt glutinous rice flour to replace pectin, reduced the amount that granulated sugar is put into, Vacuum Concentration makes the blackcurrant jam sugar content that makes low, can keep to greatest extent genuineness and the nutritional labeling of blackcurrant, do not add any anticorrisive agent, pigment and essence, being easily absorbed by the body, is the good merchantable brand of daily assistant food, and it is edible to be fit to all kinds of crowds.
The testing result of table 1 embodiment 1-3
Claims (10)
1. blackcurrant jam, it is characterized in that: described blackcurrant jam is pressed mass fraction by blackcurrant 500-600 part, ripe glutinous rice flour 80-100 part, milk powder 45-55 part, white granulated sugar 100-120 part, water forms, soluble solid 66%～67%.
2. blackcurrant jam according to claim 1, it is characterized in that: described blackcurrant jam is pressed mass fraction by 550 parts of blackcurrants, 90 parts of ripe glutinous rice flours, 50 parts of milk powder, 110 parts of white granulated sugars, water forms, soluble solid 67%.
3. the preparation method of a blackcurrant jam may further comprise the steps:
One, stoning: in mass ratio, with the stoning of 500-600 part blackcurrant, obtain blackcurrant pulp;
Two, making beating: selecting mesh size is that the beater of 0.5-1.0mm is pulled an oar to blackcurrant pulp, obtains the blackcurrant slurry;
Three, batching: 100-120 part white granulated sugar is deployed into the liquid glucose of mass concentration 75%, and 50～60 ℃ of water that the ripe glutinous rice flour of 80-100 part and 45-55 part milk powder added the twice quality are deployed into magma;
Four, Vacuum Concentration, it is 0.079～0.095MPa that blackcurrant is starched in vacuum, temperature is under 50～60 ℃ of conditions, be concentrated into soluble solid 57%～58%, add liquid glucose, glutinous rice flour and milk powder magma, mixing speed is 36r/min, be concentrated into soluble solid 66%～67%, under normal pressure, rotating speed is to be warming up to 90～95 ℃ under 36r/min stirs, and obtains blackcurrant jam.
4. the preparation method of blackcurrant jam according to claim 3 is characterized in that: keep blackcurrant jam temperature to be not less than 85 ℃, and bottling, canned amount 500ml, bottle top clearance 3mm seals after sprinkling one deck 1mm white granulated sugar, then puts upside down.
5. the preparation method of blackcurrant jam according to claim 4, it is characterized in that: the bottle that will fill blackcurrant jam is put into after 100 ℃ water-bath is warming up to 100 ℃, insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
6. the preparation method of blackcurrant jam according to claim 5 is characterized in that: described segmentation cooling cooling 10 minutes in 65 ℃, cooling was cooled off 10 minutes in 10 minutes and 25 ℃ in 45 ℃.
7. the preparation method of blackcurrant jam according to claim 3 is characterized in that: described Vacuum Concentration employing single-effect vacuum enrichment facility.
8. the preparation method of blackcurrant jam according to claim 4 is characterized in that: described bottling employing ZL-4 automatic Liquid filler.
9. the preparation method of blackcurrant jam according to claim 3 is characterized in that: before the described blackcurrant stoning to hemisection.
10. the preparation method of blackcurrant jam according to claim 3 is characterized in that: described Vacuum Concentration, it is 50～60 ℃ that the blackcurrant slurry was warming up to temperature at 2 minutes from room temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100138360A CN103027282A (en) | 2013-01-15 | 2013-01-15 | Blackcurrant jam and preparation method thereof |
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| CN2013100138360A CN103027282A (en) | 2013-01-15 | 2013-01-15 | Blackcurrant jam and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249372A (en) * | 2015-09-30 | 2016-01-20 | 贵州师范大学 | Blueberry jam producing method |
| CN108041524A (en) * | 2017-11-24 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of preparation method of carrot apricot sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283339A (en) * | 2011-08-26 | 2011-12-21 | 陈其钢 | Blackcurrant whole-fruit jam |
-
2013
- 2013-01-15 CN CN2013100138360A patent/CN103027282A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283339A (en) * | 2011-08-26 | 2011-12-21 | 陈其钢 | Blackcurrant whole-fruit jam |
Non-Patent Citations (5)
| Title |
|---|
| 《农村实用科技信息》 20051231 无 "自制草莓酱" , 第07期 * |
| 任运宏: "黑加仑果酱加工技术", 《保鲜与加工》 * |
| 支明玉: "冰淇淋中耐低温果酱的研制", 《冷饮与速冻食品工业》 * |
| 无: ""自制草莓酱"", 《农村实用科技信息》 * |
| 满其有: "黑穗状醋粟(黑加仑子)及其利用", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249372A (en) * | 2015-09-30 | 2016-01-20 | 贵州师范大学 | Blueberry jam producing method |
| CN108041524A (en) * | 2017-11-24 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of preparation method of carrot apricot sauce |
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Application publication date: 20130410 |