CN103315200A - Jam and method for making same - Google Patents
Jam and method for making same Download PDFInfo
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- CN103315200A CN103315200A CN2012100740098A CN201210074009A CN103315200A CN 103315200 A CN103315200 A CN 103315200A CN 2012100740098 A CN2012100740098 A CN 2012100740098A CN 201210074009 A CN201210074009 A CN 201210074009A CN 103315200 A CN103315200 A CN 103315200A
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- nut bits
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Abstract
The invention provides a jam. Raw materials for making the jam comprise, by weight, 60 to 70 % of sugar, and 0.1 to 20 % of nut grains, wherein nut grain sizes are in a range of 3 to 8 millimeters. The nut grains in the jam have a crisp mouthfeel. The invention further provides a method for making the jam, and the method is carried out by sterilizing the raw materials after mixing and heating the raw materials. The jam containing nut grains keeps the crisp mouthfeel of the nut grains, and enjoyment of chewing the jam is improved.
Description
Technical field
The present invention relates to a kind of jam, especially a kind of jam that contains nut bits and preparation method thereof.
Background technology
Existing jam is of a great variety, the compound jam of nut component occurred comprising, and in its preparation process, nut is pulverized also and other raw materials mix, and causes the mouthfeel of product more single.The mouthfeel of horn of plenty product, nut can be added with the form of particle, and in whole production process, keep its graininess, contained nut granule in the jam of making thus, but because nut granule, does not reach desirable fragility mouthfeel through having lost original fragility after the whole production process when edible.
Summary of the invention
The purpose of this invention is to provide a kind of jam, contain nut bits in this jam, and the nut bits mouthfeel of enbrittling when edible.
Another object of the present invention provides a kind of preparation method of jam, and this preparation method makes the jam that contains nut bits, and has kept the fragility mouthfeel of nut bits.
A kind of jam provided by the invention, the raw material of jam comprise the sugar that accounts for all jam raw material gross weight 60-70% and the nut bits that accounts for the 0.1-20% of jam raw material gross weight, and the particle diameter of nut bits is the 3-8 millimeter.
In other exemplary embodiment of jam, nut bits accounts for the 11-20% of raw material gross weight.
In also a kind of exemplary embodiment of jam, can also comprise the fruit pulp that accounts for raw material gross weight 0.1-20% and/or the cereal of 0.1-20% in the jam raw material.
In another exemplary embodiment of jam, raw material also comprises thickener, and thickener can be selected from xanthans and/or converted starch.
The present invention also provides a kind of method for preparing above-mentioned jam, comprises all raw materials of mixed jam, and they were heated 10 to 20 minutes under 50 ℃-65 ℃ temperature, last sterilization 5 to 20 minutes under 70 ℃-95 ℃ temperature.
In a kind of exemplary embodiment of preparation method, before all raw materials that also are included in jam mix, first nut bits was toasted 3 to 10 minutes under 100 ℃ of-300 ℃ of temperature.
In another exemplary embodiment of preparation method, wherein before the step of mixed jam raw material: also comprise nut bits was toasted 3 to 10 minutes under 100 ℃ to 300 ℃, and the jam raw material except nut bits is mixed.
The preparation method of a kind of above-mentioned jam provided by the invention, the jam that contains nut bits that this preparation method makes has kept the fragility mouthfeel of nut bits, has improved the interest of chewing of product.
The specific embodiment
, technical characterictic, purpose and effect to invention understand the existing the specific embodiment of the present invention that illustrates with the following Examples for having more clearly.
The first embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Steamed bun stuffed with sugar is drawn together 60 gram white granulated sugars and 5 gram honey;
Fruit pulp is selected from shredded coconut stuffing, and consumption is 8 grams;
Nut bits comprises 4 gram fibert grains, 4 gram almond grains and 3 gram walnut grains, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal comprises 0.3 gram wheat bran, 1 gram barley flake and 1 gram oatmeal;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 10 minutes under 100 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add again the nut bits after toasting after, these jam raw materials are mixed;
D. under 60-65 ℃ of temperature, the mixed material that step b is obtained heated 15 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 90 ℃, and the sterilization duration is 10 minutes.
The second embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Steamed bun stuffed with sugar is drawn together 60 gram white granulated sugars and 5 gram honey;
Fruit pulp is selected from raisins, and consumption is 8 grams;
Nut bits comprises 4 gram fibert grains, 4 gram almond grains and 3 gram walnut grains, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal comprises 0.3 gram wheat bran, 1 gram barley flake and 1 gram oatmeal;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
B. add nut bits, these jam raw materials are mixed;
C. under 60-65 ℃ of temperature, the mixed material that step b is obtained heated 15 minutes, obtained heating rear material;
D. material carries out sterilization after will heating, and sterilization temperature is 90 ℃, and the sterilization duration is 10 minutes.
The 3rd embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Sugar is selected from white granulated sugar, and consumption is 62 grams;
Fruit pulp is selected from shredded coconut stuffing, and consumption is 8 grams;
Nut bits comprises 4 gram fibert grains, 4 gram almond grains and 3 gram walnut grains, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal comprises 0.3 gram wheat bran, 1 gram barley flake and 1 gram oatmeal;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 8 minutes under 200 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add the nut bits after baking, these jam raw materials are mixed;
D. under 60-65 ℃ of temperature, the mixed material that step c is obtained heated 15 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 90 ℃, and the sterilization duration is 10 minutes.
The 4th embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Sugar is selected from white granulated sugar, and consumption is 62 grams;
Fruit pulp is selected from raisins, and consumption is 8 grams;
Nut bits comprises 4 gram fibert grains, 4 gram almond grains and 3 gram walnut grains, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal comprises 0.3 gram wheat bran, 1 gram barley flake and 1 gram oatmeal;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 3 minutes under 300 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add the nut bits through baking, these jam raw materials are mixed;
D. under 60-65 ℃ of temperature, the mixed material that step c is obtained heated 15 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 90 ℃, and the sterilization duration is 10 minutes.
The 5th embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Steamed bun stuffed with sugar is drawn together 55 gram white granulated sugars and 15 gram HFCSs;
Fruit pulp is selected from raisins, and consumption is 8 grams;
Nut bits comprises 4 gram fibert grains, 4 gram almond grains and 3 gram walnut grains, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal comprises 0.3 gram wheat bran, 1 gram barley flake and 1 gram oatmeal;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 10 minutes under 100 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add the nut bits through baking, these are really expected raw material blending;
D. under 60-65 ℃ of temperature, the mixed material that step c is obtained heated 15 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 90 ℃, and the sterilization duration is 10 minutes.
The 6th embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Sugar is selected from white granulated sugar, and consumption is 65 grams;
Fruit pulp is selected from Huang Tao, and consumption is 20 grams;
Nut bits is selected from the fibert grain, and consumption is 0.1 gram, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal is selected from oatmeal, and consumption is 0.1 gram;
Thickener comprises 1.5 gram converted starches and 0.2 gram xanthans;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 9 minutes under 300 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add the nut bits through baking, these jam raw materials are mixed;
D. under 50 ℃ of temperature, the mixed material that step c is obtained heated 20 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 95 ℃, and the sterilization duration is 5 minutes.
The 7th embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Sugar is selected from white granulated sugar, and consumption is 60 grams;
Fruit pulp is selected from snow pear, and consumption is 10 grams;
Nut bits is selected from the walnut grain, and consumption is 20 grams, and the particle diameter of nut bits is the 3-8 millimeter;
Thickener comprises 1.7 gram converted starches;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 3 minutes under 250 ℃;
B. sugar, fruit pulp, thickener and water etc. are mixed
C. add the nut bits through baking, these jam raw materials are mixed;
D. under 65 ℃ of temperature, the mixed material that step c is obtained heated 10 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 70 ℃, and the sterilization duration is 20 minutes.
The 8th embodiment.
1, composition of raw materials.
Comprise in per 100 gram raw materials:
Sugar is selected from white granulated sugar, and consumption is 60 grams;
Fruit pulp is selected from raisins, and consumption is 0.1 gram;
Nut bits is selected from the fibert grain, and consumption is 15 grams, and the particle diameter of nut bits is the 3-8 millimeter;
Cereal is selected from barley flake, and consumption is 20 grams;
All the other waters are supplied.
2, preparation process.
A. nut bits was toasted 10 minutes under 100 ℃;
B. sugar, fruit pulp, cereal, thickener and water etc. are mixed;
C. add the nut bits through baking, these jam raw materials are mixed;
D. under 60 ℃ of temperature, the mixed material that step c is obtained heated 16 minutes, obtained heating rear material;
E. material carries out sterilization after will heating, and sterilization temperature is 80 ℃, and the sterilization duration is 10 minutes.
The jam product that the first to the 8th embodiment produces, nut bits wherein have preferably crisp sense, and nut bits does not have to lose the fragility mouthfeel owing to the heating in the production process and sterilization.Wherein, the sugar of high-load reduces the water activity of jam, has effectively kept the fragility of nut bits.
In the various specific embodiment of jam, sugar can be selected from one or more the combination in white granulated sugar, HFCS and the honey, is preferably white granulated sugar; The source of nut bits can for one or more the combination among walnut, fibert, cashew nut, almond, Chinese chestnut, American pistachios, sunflower seeds, lotus seeds, peanut and the Ba Danmu, be preferably fibert, almond and walnut.
In the various specific embodiment of jam, the source of fruit pulp is not limited only to fresh fruit, also can be the fruit after the processing such as airing, drying, is preferably shredded coconut stuffing and/or raisins; The source of cereal is preferably one or more the combination in barley, oat, wheat bran, wheat, rye, buckwheat, rice, heart of a lotus seed benevolence, Chinese sorghum and the corn.
It not is restriction on the strict mathematical meaning that herein numeral limits, it also can comprise it will be appreciated by those skilled in the art that and preparation or the error that allows when using this product and method.
Be to be understood that, although this specification is described according to each embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of specification only is for clarity sake, those skilled in the art should make specification as a whole, technical scheme among each embodiment also can through appropriate combination, form other embodiments that it will be appreciated by those skilled in the art that.
Above listed a series of detailed description only is specifying for feasibility embodiment of the present invention; they are not to limit protection scope of the present invention, allly do not break away from equivalent embodiment or the change that skill spirit of the present invention does and all should be included within protection scope of the present invention.
Claims (7)
1. a jam is characterized in that, comprises in the raw material of described jam:
Account for the sugar of described raw material gross weight 60-70%, and
Account for the nut bits of described raw material gross weight 0.1-20%, and the particle diameter of described nut bits is the 3-8 millimeter.
2. jam as claimed in claim 1, wherein, described nut bits accounts for the 11-20% of described raw material gross weight.
3. jam as claimed in claim 1 wherein, also comprises the fruit pulp that accounts for described raw material gross weight 0.1-20% and/or the cereal of 0.1-20% in the raw material of described jam.
4. jam as claimed in claim 1, wherein, the raw material of described jam also comprises thickener, described thickener is converted starch and/or xanthans.
5. method for preparing jam as claimed in claim 1 is characterized in that comprising:
The mixed jam raw material;
Under 50 ℃ to 65 ℃ temperature, the jam raw material that heating mixes 10 to 20 minutes;
Under 70 ℃ to 95 ℃ temperature, to the jam raw material sterilization through heating 5 to 20 minutes.
6. the method for preparing jam as claimed in claim 5 wherein also comprised before the step of described mixed jam raw material, and described nut bits was toasted 3 to 10 minutes under 100 ℃ to 300 ℃.
7. the method for preparing jam as claimed in claim 5 wherein also comprised before the step of described mixed jam raw material, with other one-tenth phase-splitting mixing of the described jam raw material except described nut bits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074009.8A CN103315200B (en) | 2012-03-20 | 2012-03-20 | Jam and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074009.8A CN103315200B (en) | 2012-03-20 | 2012-03-20 | Jam and method for making same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103315200A true CN103315200A (en) | 2013-09-25 |
| CN103315200B CN103315200B (en) | 2015-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210074009.8A Active CN103315200B (en) | 2012-03-20 | 2012-03-20 | Jam and method for making same |
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| CN (1) | CN103315200B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076920A (en) * | 2015-08-13 | 2015-11-25 | 山东洁晶集团股份有限公司 | Compound stabilizer for jam |
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| CN1207261A (en) * | 1997-08-04 | 1999-02-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| CN1069177C (en) * | 1996-11-27 | 2001-08-08 | 陕西省西岐风味食品厂 | Kernel flavour chilli sauce and producing method thereof |
| TW200626078A (en) * | 2005-01-28 | 2006-08-01 | Lin Zhi Cheng | Method for preserving fruit freshness in jam |
| CN101744162A (en) * | 2010-01-15 | 2010-06-23 | 阿不都沙拉木·阿吾提 | Health care nutrient jam |
| CN101951795A (en) * | 2008-02-19 | 2011-01-19 | 福瑞托-雷北美有限公司 | Method for producing a crunchy food product |
| CN101953479A (en) * | 2010-11-01 | 2011-01-26 | 郑州荣利达食品有限公司 | Preparation method of crisp peanuts |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
| CN102293237A (en) * | 2011-07-14 | 2011-12-28 | 北京海泰食品有限公司 | Fruit particle jam flexible package can and processing technology thereof |
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2012
- 2012-03-20 CN CN201210074009.8A patent/CN103315200B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069177C (en) * | 1996-11-27 | 2001-08-08 | 陕西省西岐风味食品厂 | Kernel flavour chilli sauce and producing method thereof |
| CN1207261A (en) * | 1997-08-04 | 1999-02-10 | 于君甫 | Crisp kernel sauce and preparing process thereof |
| TW200626078A (en) * | 2005-01-28 | 2006-08-01 | Lin Zhi Cheng | Method for preserving fruit freshness in jam |
| CN101951795A (en) * | 2008-02-19 | 2011-01-19 | 福瑞托-雷北美有限公司 | Method for producing a crunchy food product |
| CN101744162A (en) * | 2010-01-15 | 2010-06-23 | 阿不都沙拉木·阿吾提 | Health care nutrient jam |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
| CN101953479A (en) * | 2010-11-01 | 2011-01-26 | 郑州荣利达食品有限公司 | Preparation method of crisp peanuts |
| CN102293237A (en) * | 2011-07-14 | 2011-12-28 | 北京海泰食品有限公司 | Fruit particle jam flexible package can and processing technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105076920A (en) * | 2015-08-13 | 2015-11-25 | 山东洁晶集团股份有限公司 | Compound stabilizer for jam |
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| Publication number | Publication date |
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| CN103315200B (en) | 2015-01-07 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20130925 Assignee: MENGNIU HIGH-TECH DAIRY PRODUCTS (BEIJING) Co.,Ltd. Assignor: Inner Mongolia Mengniu Dairy (Group) Co.,Ltd. Contract record no.: X2020990000310 Denomination of invention: Jam and method for making same Granted publication date: 20150107 License type: Common License Record date: 20200623 |
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