CN103027284A - Watermelon jam and preparation method thereof - Google Patents
Watermelon jam and preparation method thereof Download PDFInfo
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- CN103027284A CN103027284A CN2013100138407A CN201310013840A CN103027284A CN 103027284 A CN103027284 A CN 103027284A CN 2013100138407 A CN2013100138407 A CN 2013100138407A CN 201310013840 A CN201310013840 A CN 201310013840A CN 103027284 A CN103027284 A CN 103027284A
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Abstract
The invention discloses a watermelon jam and a preparation method thereof, and aims to achieve the technical benefits of reducing the sugar content and retaining the original flavor of watermelon. The invention adopts the technical scheme as follows: the watermelon jam comprises the following ingredients in parts by weight: 350-450 of watermelon and 5-7 of lemon, and the content of soluble solids is 65 percent. The preparation method of the watermelon jam comprises the following steps: squeezing lemon to obtain juice; peeling watermelon, separating white endothelium and watermelon flesh, blending and removing seeds, and concentrating to obtain watermelon flesh juice; mincing; and concentrating. Compared with the prior art, the sugar contained in the watermelon flesh replaces the added granulated sugar in the watermelon jam of the prior art, the original flavor of watermelon is retained, the watermelon jam is nutritious and beneficial for health and has good mouth-feel, and the utilization rate of watermelon is increased.
Description
Technical field
The present invention relates to a kind of jam and preparation method thereof, particularly jam of a kind of watermelon 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 pluck after loss very large, the post-harvest loss rate of fruit is 20%～25%, 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.
Watermelon is not only nutritious, but also has good medical value.The traditional Chinese medical science is thought: watermelon " sweet cold, clearing lung-heat stomach is separated hot summer weather, and relieving restlessness is quenched the thirst, and relieving alcoholism is treated larynx numbness, aphtha, disease when controlling the fire poison ".Prior art is made watermelon jam, chooses the interior skin portion of watermelon and is used as raw material, and the watermelon raw material is wasted larger, also need add a large amount of granulated sugar and additive in the preparation process, and it is edible that the sugar content height is not suitable for a part of crowd.
Summary of the invention
The purpose of this invention is to provide a kind of watermelon jam and preparation method thereof, the technical problem that solve is to reduce sugar content, keeps the original taste of watermelon.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of watermelon jam, described watermelon jam are pressed mass fraction by watermelon 350-450 part, and lemon 5-7 part forms, and soluble solid is 65%.
Watermelon jam of the present invention is pressed mass fraction by 400 parts of watermelons, 6 parts of compositions of lemon.
A kind of preparation method of watermelon jam may further comprise the steps:
One, lemon juicing: in mass ratio, with 5-7 part lemon juicing, obtain lemon juice;
Two, watermelon peeling: the fresh watermelon of 350-450 part is dug to the greatest extent surperficial rascal, cut and separate white endothelium and flesh of Pulp Citrulli;
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 0.5-1.0mm to flesh of Pulp Citrulli, obtains watermelon pulp and juice;
Four, concentrated watermelon pulp and juice: under the room temperature, at vacuum 0.04～0.05MPa, add watermelon pulp and juice, gas clean-up is to 0.08MPa, and concentrated 30min gets concentrated flesh of Pulp Citrulli slurry;
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the beater of 0.5-1.0mm the white endothelium of watermelon to be pulled an oar, obtain interior latex;
Six, concentrated: as interior latex, flesh of Pulp Citrulli slurry to be mixed, be heated to 60 ℃ from room temperature in 10 minutes, heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, adds lemon juice, stir with speed 36r/min, continuing to be concentrated into soluble solid is 65%, obtains watermelon jam.
Before method of the present invention is dug most surperficial rascal with fresh pachydermia watermelon, wash clean.
Method of the present invention is dug to the greatest extent surperficial rascal with fresh pachydermia watermelon, and melon handle place hard melon skin is cut only.
Method watermelon jam of the present invention maintains the temperature at and is not less than 85 ℃, adopts the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, and bottle top clearance 3mm seals after sprinkling white sugar, then puts upside down.
Bottle was warming up to 100 ℃ after method of the present invention will be filled the sealing of watermelon jam in water-bath, 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 ℃.
The present invention compared with prior art needing in the watermelon jam of prior art to replace the granulated sugar that adds with the sugar that contains in the watermelon melon pulp, keep the original taste of watermelon, nutrient health, and mouthfeel is good, has improved the utilization rate of watermelon.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.Watermelon jam of the present invention is comprised of following mass fraction: watermelon 350-450 part, and lemon 5-7 part, soluble solid is 65%.
The preferred mass fraction of watermelon jam of the present invention: 400 parts of watermelons, 6 parts in lemon.
Watermelon is chosen fresh pachydermia watermelon, and the Watermelon Fruit water content always has the title of water melon generally more than 94%, and the sugar in the watermelon pulp accounts for 90% of whole dries, and general sugar content is 7%-13%, comprises glucose, fructose and sucrose in these sugar.Also contain carbohydrate, protein, trace element and multiple free amino acid, not fatty.Watermelon not only has abundant nutriment, but also has good medical value, Compendium of Material Medica record, and eating watermelon can " disappears tired quenching the thirst, separates hot summer weather, treat larynx numbness, the wide middle therapeutic method to keep the adverse qi flowing downward, Li Xiaoshui controls bloody flux, contains juice and controls aphtha ".Modern medicine thinks that the glycoside body in the watermelon has the effect that reduces blood pressure, and contained a small amount of salt has significant curative effect to kidney class disease.The citrulling that contains in the watermelon melon pulp and arginine have the effect of diuresis, and the diseases such as hypertension, nephritis, edema, diabetes, jaundice, cystitis are had to a certain degree auxiliary therapeutic action.
Lemon is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc., very useful to human body, have preventing cold, hematopoietic stimulation and the effect such as anticancer, citric acid can effectively prevent and eliminate the calmness of skin pigment.
But watermelon and lemon are with food diuresis, detumescence, beautifying face and moistering lotion.
The preparation method of watermelon jam of the present invention may further comprise the steps:
One, lemon juicing: in mass ratio, adopt half cone of tangents juice machine of prior art, with 5-7 part lemon juicing, obtain lemon juice.
Two, watermelon peeling: the fresh pachydermia watermelon of 350-450 part is cleaned, dug the to the greatest extent rascal on surface, melon handle place hard melon skin is cut only; Cut and separate white endothelium and flesh of Pulp Citrulli.
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 0.5-1.0mm to melon pulp, obtains watermelon pulp and juice.
Four, concentrated watermelon pulp and juice: under the room temperature, use the vacuum concentrating apparatus of prior art that watermelon pulp and juice is carried out reduced pressure concentration, can keep to greatest extent the material that contains in the melon pulp and and keep its color and luster; Vacuum in the pot of vacuum concentrating apparatus is risen to 0.04～0.05MPa, and the inlet valve of opening vacuum concentrating apparatus sucks watermelon pulp and juice, and gas clean-up concentrates 30min to 0.08MPa, the flesh of Pulp Citrulli that obtains concentrating slurry.
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the white endothelium making beating to watermelon of the beater of 0.5-1.0mm, obtain interior latex.
Six, concentrated: that interior latex, flesh of Pulp Citrulli slurry are put into jacketed pan and mixed, be heated to 60 ℃ from room temperature in 10 minutes, heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, adds lemon juice, stir with speed 36r/min, continuing to be concentrated into soluble solid is 65%, obtains watermelon jam, takes the dish out of the pot.
Seven, bottling, sealing: keep watermelon jam temperature to be not less than 60 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind the thick white sugar of one deck 1mm, then puts upside down, spreading white sugar can prolong the holding time, the maintenance air-tightness of putting upside down.
Eight, sterilization, cooling: the bottle that will fill watermelon 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 and is not higher than 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively, with rapid reduction watermelon jam temperature, avoid vial to burst.Cooling is 10 minutes in 65 ℃, cools off 10 minutes in cooling 10 minutes and the normal temperature (25 ℃) in 45 ℃.
Embodiment 1
One, lemon juicing: adopt half cone of tangents juice machine, with the 5kg lemon juicing;
Two, watermelon peeling: with the fresh pachydermia watermelon of 350kg wash clean, dig to the greatest extent surperficial rascal, melon handle place hard melon skin is cut only; Cut and separate white endothelium and melon pulp;
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 0.5mm to melon pulp, obtains watermelon pulp and juice;
Four, concentrated melon pulp juice: vacuum in the vacuum concentrating apparatus pot is risen to 0.04～0.05MPa, open inlet valve flesh of Pulp Citrulli is sucked, gas clean-up is to 0.08MPa, and concentrated 30min gets concentrated melon pulp slurry;
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the beater of 0.5mm the white endothelium of watermelon to be pulled an oar, get interior latex;
Six, concentrated: that interior latex, melon pulp slurry are put into jacketed pan, be heated to 60 ℃ from room temperature in 10 minutes, heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, add lemon juice, stir with speed 36r/min, continuing to be concentrated into soluble solid is 65%, the stopped heating watermelon jam that takes the dish out of the pot to get.
Seven, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Eight, sterilization, cooling: the bottle after will sealing is warming up to 100 ℃ in water-bath, 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 2
One, lemon juicing: adopt half cone of tangents juice machine, with the 6kg lemon juicing;
Two, watermelon peeling: with the fresh pachydermia watermelon of 400kg wash clean, dig to the greatest extent surperficial rascal, melon handle place hard melon skin is cut only; Cut and separate white endothelium and melon pulp;
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 1.0mm to melon pulp, obtains watermelon pulp and juice;
Four, concentrated melon pulp juice: vacuum in the vacuum concentrating apparatus pot is risen to 0.04～0.05MPa, open inlet valve flesh of Pulp Citrulli is sucked, gas clean-up is to 0.08MPa, and concentrated 30min gets concentrated melon pulp slurry;
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the beater of 0.5mm the white endothelium of watermelon to be pulled an oar, get interior latex;
Six, concentrated: that interior latex, melon pulp slurry are put into jacketed pan, be heated to 60 ℃ from room temperature in 10 minutes, heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, add lemon juice, stir with speed 36r/min, continuing to be concentrated into soluble solid is 65%, the stopped heating watermelon jam that takes the dish out of the pot to get.
Seven, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Eight, sterilization, cooling: the bottle after will sealing is warming up to 100 ℃ in water-bath, 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, lemon juicing: adopt half cone of tangents juice machine, with the 7kg lemon juicing;
Two, watermelon peeling: with the fresh pachydermia watermelon of 450kg wash clean, dig to the greatest extent surperficial rascal, melon handle place hard melon skin is cut only; Cut and separate white endothelium and melon pulp;
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 0.5mm to melon pulp, obtains watermelon pulp and juice;
Four, concentrated melon pulp juice: vacuum in the vacuum concentrating apparatus pot is risen to 0.04～0.05MPa, open inlet valve flesh of Pulp Citrulli is sucked, gas clean-up is to 0.08MPa, and concentrated 30min gets concentrated melon pulp slurry;
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the beater of 1.0mm the white endothelium of watermelon to be pulled an oar, get interior latex;
Six, concentrated: interior latex, melon pulp slurry are put into jacketed pan, be heated to 60 ℃ from room temperature in 10 minutes,
Heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, adds lemon juice, stirs with speed 36r/min, and continuing to be concentrated into soluble solid is 65%, the stopped heating watermelon jam that takes the dish out of the pot to get.
Seven, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Eight, sterilization, cooling: the bottle after will sealing is warming up to 100 ℃ in water-bath, 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 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 takes on a red color, and whole uniformity is the gluing shape, wandering, not bleed, without granulated sugar partial crystallization, free from admixture.Has sweet taste, 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.
Watermelon jam of the present invention utilizes the sugar of flesh of Pulp Citrulli, replace white granulated sugar as watermelon jam, so that watermelon jam mouthfeel and composition and fresh watermelon approach, have diuresis, detumescence, the health-care effect of beautifying face and moistering lotion, the sugar content of watermelon jam is low, does not add any anticorrisive agent, pigment and essence, natural, and improved the utilization rate of watermelon.
The testing result of table 1 embodiment 1-3
Claims (8)
1. watermelon jam, it is characterized in that: described watermelon jam is pressed mass fraction by watermelon 350-450 part, and lemon 5-7 part forms, and soluble solid is 65%.
2. watermelon jam according to claim 1, it is characterized in that: described watermelon jam is pressed mass fraction by 400 parts of watermelons, 6 parts of compositions of lemon.
3. the preparation method of a watermelon jam may further comprise the steps:
One, lemon juicing: in mass ratio, with 5-7 part lemon juicing, obtain lemon juice;
Two, watermelon peeling: the fresh watermelon of 350-450 part is dug to the greatest extent surperficial rascal, cut and separate white endothelium and flesh of Pulp Citrulli;
Three, seed is removed in making beating: seed is pulled an oar, gone to the beater that with the hole diameter of sieve (perforated) plate is 0.5-1.0mm to flesh of Pulp Citrulli, obtains watermelon pulp and juice;
Four, concentrated watermelon pulp and juice: under the room temperature, at vacuum 0.04～0.05MPa, add watermelon pulp and juice, gas clean-up is to 0.08MPa, and concentrated 30min gets concentrated flesh of Pulp Citrulli slurry;
Five, blend: white endothelium is cut into the piece of 5mm * 5mm, uses the hole diameter of sieve (perforated) plate as the beater of 0.5-1.0mm the white endothelium of watermelon to be pulled an oar, obtain interior latex;
Six, concentrated: as interior latex, flesh of Pulp Citrulli slurry to be mixed, be heated to 60 ℃ from room temperature in 10 minutes, heat while stirring, mixing speed is 36r/min, behind the concentrated 10min, adds lemon juice, stir with speed 36r/min, continuing to be concentrated into soluble solid is 65%, obtains watermelon jam.
4. the preparation method of watermelon jam according to claim 3 is characterized in that: described fresh pachydermia watermelon is dug to the greatest extent surperficial rascal before, wash clean.
5. the preparation method of watermelon jam according to claim 3 is characterized in that: described fresh pachydermia watermelon is dug to the greatest extent surperficial rascal, melon handle place hard melon skin is cut only.
6. the preparation method of watermelon jam according to claim 3, it is characterized in that: described watermelon jam maintains the temperature at and is not less than 85 ℃, adopts the ZL-4 automatic Liquid filler to bottle while hot, canned amount 500ml, bottle top clearance 3mm seals after sprinkling white sugar, then puts upside down.
7. the preparation method of watermelon jam according to claim 6, it is characterized in that: bottle is warming up to 100 ℃ after will filling the sealing of watermelon 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.
8. the preparation method of watermelon jam according to claim 7 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 ℃.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719701A (en) * | 2015-03-05 | 2015-06-24 | 陈帆 | Jam containing watermelon and lucuma nervosa |
| CN109730277A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Watermelon jam and preparation method thereof |
| CN110731488A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar watermelon and emerald green-skin lemon jam |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719701A (en) * | 2015-03-05 | 2015-06-24 | 陈帆 | Jam containing watermelon and lucuma nervosa |
| CN109730277A (en) * | 2019-01-31 | 2019-05-10 | 陶莉 | Watermelon jam and preparation method thereof |
| CN110731488A (en) * | 2019-11-28 | 2020-01-31 | 广东嘉华食品有限公司 | Preparation method of low-sugar watermelon and emerald green-skin lemon jam |
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Application publication date: 20130410 |