CN103535570A - Star fruit jam preparation method thereof - Google Patents
Star fruit jam preparation method thereof Download PDFInfo
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- CN103535570A CN103535570A CN201310476771.3A CN201310476771A CN103535570A CN 103535570 A CN103535570 A CN 103535570A CN 201310476771 A CN201310476771 A CN 201310476771A CN 103535570 A CN103535570 A CN 103535570A
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- jam
- carambola
- raw material
- star fruit
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- 235000010082 Averrhoa carambola Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000544051 Damasonium alisma Species 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004537 pulping Methods 0.000 claims abstract description 4
- 240000006063 Averrhoa carambola Species 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920001817 Agar Polymers 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 229920001169 thermoplastic Polymers 0.000 claims description 5
- 239000004416 thermosoftening plastic Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 235000014171 carbonated beverage Nutrition 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000000499 gel Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 235000014058 juice drink Nutrition 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001172 regenerating effect Effects 0.000 abstract 1
- 208000004880 Polyuria Diseases 0.000 description 3
- 238000004026 adhesive bonding Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 230000035619 diuresis Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241001504664 Crossocheilus latius Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000015924 Lithiasis Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a star fruit jam preparation method, and belongs to the technical field of food processing. The method is characterized in comprising the steps of raw material selecting and processing, heating and softening, mincing and pulping, blending, heating and concentrating, caning and sealing, sterilizing, and cooling. With process, a finished product is obtained. The star fruit jam provided by the invention has rich nutrients and appropriate sour-sweet ratio. The jam body is sticky and has no sugar crystal. The jam has unique flavor of star fruit. Soluble solid is no lower than 65%, and total sugar content (calculated according to inverted sugar) no lower than 57%. The product has functions such as clearing heat, regenerating body fluid, promoting digestion, and the like. The product has good nourishing and hwalth-care functions. The preparation method is simple and is easy to implement. The product is welcomed by consumers. With the method, a novel approach of star fruit raw material deep processing and utilization is developed, and good economic benefit is provided.
Description
technical field:
The present invention relates to a kind of preparation method of jam, specifically relate to a kind of preparation method of carambola jam.
project background:
Carambola is that fruit of carambola belongs to, Angiospermae.Another name fruit of carambola, carambola etc.A kind of fruit that originates in tropical and subtropical zone.Berry is avette to prolate ellipsoid shape, and long 5-8 centimetre has 3-5 rib, green or yellow green; Carambola can clearing heat and promoting fluid, promoting diuresis to remove toxic substance, lower gas and in, inducing diuresis for treating strangurtia, promote the production of body fluid disappear tired, sober up, the effect such as aid digestion; With controlling cough due to wind-heat evil, thirsty agitation, have sore throat, stomatitis, toothache, hepatopathy, difficult urination, calculosis, scurvy, food poisonous wine poison;
< < south vegetation shape > >: " fruit of carambola, large as pawpaw, yellow, skin and flesh is crisp soft, and taste is acid extremely, above has five ribs, as carve.< < detailed outline > >: " fruit of carambola, goes out the south of the Five Ridges and the middle part of Fujian Province; It is large as fist.Its look bluish yellow profit is green, and shape is very strange, and shape is as farming family's stone roller.On have five ribs as carved, rise and make sword ridged, skin and flesh is crisp soft, the just acid of its taste is sweet for a long time, its core is as a kind of apple, May is ripe, a tree can total stone, October is ripe again; With candied it, sweet jealous woman and U.S., custom also dries to fill fruit food " carambola has very high nutritive value; every 100 grams of pulp moisture content .5; protein O.6 gram, fatty 0.l gram, 1.1 grams of fibers; 5.3 grams, carbohydrate; 0.4 gram of ash content, carrotene 20 micrograms, 0.01 milligram of thiamine; 0.05 milligram, riboflavin, Ni Ke
Carambola is difficult for storage, single through the product of deep processing, and adopting carambola is a kind of carambola jam of Raw material processing product, and the various food of instant, have improved added value of product.
summary of the invention:
The preparation method who the object of this invention is to provide a kind of carambola jam that mouthfeel is good, nutritious;
The present invention solves the technical scheme that its technical problem takes:
A preparation method for carambola jam, is characterized in that: adopt that raw material selection and processing, thermoplastic, rubbing making beating, allotment, heating are concentrated, the processing technology of tinning sealing, sterilization, cooling, finished product; Its main operational steps is:
A, raw material select and process: select 80to 90mature, fresh, local flavor normal, without disease and pest, without rotten fruit, through washing, crop end and corner angle, the raw material of handling well is in time for processing;
B, thermoplastic: carambola is immersed in boiling water and softened 1 ~ 2 minute, in case making beating and liquid glucose infiltration, and destroy its enzymatic activity, prevent that look from becoming;
C, rubbing making beating: the pulp after softening is put into beater and smashed pulping;
D, allotment: carambola gel content is low, and acid content is high, the magma pH value after making beating is low, be generally 1 ~ 2, size mixing with cold water, make pH value reach 3 ~ 3.2, squeeze again, juice after squeezing can be made inspissated juice and carbonated drink, and the jam water content after squeezing is moderate, and the magma weight after starching weight and smashing is identical, grasp slurry amount and account for 45% ~ 50% of total dosage, granulated sugar accounts for 50% ~ 60%, wherein allows to use starch syrup amount to account for below 20% of total reducing sugar amount, and agar addition is 0.5% ~ 0.8%;
E, heating concentrate: get 1/3 syrup and jam and heat and boil 15 ~ 25min in jacketed pan, impel softening and evaporation section moisture, then add remaining liquid glucose in batches, to be concentrated while reaching 60% ~ 65% to soluble solid content, after adding again agar, fully stir, to prevent burnt pot;
F, tinning sealing: require sauce temperature more than 80-85 ℃ during tinning, be strictly on guard against the jam can of making dirty, seal in time after tinning, and carry out sterilization immediately;
G, sterilization, cooling: tank is boiled 10 ~ 15 minutes in 100 ℃ of boiling water, and then segmentation is cooled to below 38 ℃.Quality requirement: sauce body is gluing shape, wandering in the plane, regardless of juice, the crystallization of sugar-free, has the peculiar flavour of carambola, and soluble solid is not less than 65%;
Beneficial effect: the preparation method of a kind of carambola jam of the present invention, product is nutritious, sour-sweet than suitable, and sauce body is gluing shape, the crystallization of sugar-free, the peculiar flavour with carambola, soluble solid is not less than 65%, and total reducing sugar amount (by invert sugar) is not less than 57%.Product has clearing heat and promoting fluid, inducing diuresis for treating strangurtia, the effect such as aid digestion.Have good nutrition and health care effect, its method is simple, easy to implement.Product is liked by consumers in general deeply.The new way of having opened up carambola raw material deep processing and utilization, economic benefit is good.
the specific embodiment:
Embodiment 1
A preparation method for carambola jam, its main operational steps is:
A, raw material select and process: select 80to 90mature, fresh, local flavor normal, without disease and pest, without rotten fruit, through washing, crop end and corner angle, the raw material of handling well is in time for processing;
B, thermoplastic: carambola is immersed in boiling water and softened 1 ~ 2 minute, in case making beating and liquid glucose infiltration, and destroy its enzymatic activity, prevent that look from becoming;
C, rubbing making beating: the pulp after softening is put into beater and smashed pulping;
D, allotment: carambola gel content is low, and acid content is high, the magma pH value after making beating is low, be generally 1 ~ 2, size mixing with cold water, make pH value reach 3 ~ 3.2, squeeze again, juice after squeezing can be made inspissated juice and carbonated drink, and the jam water content after squeezing is moderate, and the magma weight after starching weight and smashing is identical, grasp slurry amount and account for 45% ~ 50% of total dosage, granulated sugar accounts for 50% ~ 60%, wherein allows to use starch syrup amount to account for below 20% of total reducing sugar amount, and agar addition is 0.5% ~ 0.8%;
E, heating concentrate: get 1/3 syrup and jam and heat and boil 15 ~ 25min in jacketed pan, impel softening and evaporation section moisture, then add remaining liquid glucose in batches, to be concentrated while reaching 60% ~ 65% to soluble solid content, after adding again agar, fully stir, to prevent burnt pot;
F, tinning sealing: require sauce temperature more than 80-85 ℃ during tinning, be strictly on guard against the jam can of making dirty, seal in time after tinning, and carry out sterilization immediately;
G, sterilization, cooling: tank is boiled 10 ~ 15 minutes in 100 ℃ of boiling water, and then segmentation is cooled to below 38 ℃;
3, quality requirement sauce body is gluing shape, not wandering in the plane, and regardless of juice, the crystallization of sugar-free, without burnt burnt taste and other peculiar smell, has the peculiar flavour of carambola, and soluble solid is not less than 65%, and total reducing sugar amount (by invert sugar) is not less than 57%;
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for carambola jam, is characterized in that: adopt that raw material selection and processing, thermoplastic, rubbing making beating, allotment, heating are concentrated, the processing technology of tinning sealing, sterilization, cooling, finished product; Its main operational steps is:
A, raw material select and process: select 80to 90mature, fresh, local flavor normal, without disease and pest, without rotten fruit, through washing, crop end and corner angle, the raw material of handling well is in time for processing;
B, thermoplastic: carambola is immersed in boiling water and softened 1 ~ 2 minute, in case making beating and liquid glucose infiltration, and destroy its enzymatic activity, prevent that look from becoming;
C, rubbing making beating: the pulp after softening is put into beater and smashed pulping;
D, allotment: carambola gel content is low, and acid content is high, the magma pH value after making beating is low, be generally 1 ~ 2, size mixing with cold water, make pH value reach 3 ~ 3.2, squeeze again, juice after squeezing can be made inspissated juice and carbonated drink, and the jam water content after squeezing is moderate, and the magma weight after starching weight and smashing is identical, grasp slurry amount and account for 45% ~ 50% of total dosage, granulated sugar accounts for 50% ~ 60%, wherein allows to use starch syrup amount to account for below 20% of total reducing sugar amount, and agar addition is 0.5% ~ 0.8%;
E, heating concentrate: get 1/3 syrup and jam and heat and boil 15 ~ 25min in jacketed pan, impel softening and evaporation section moisture, then add remaining liquid glucose in batches, to be concentrated while reaching 60% ~ 65% to soluble solid content, after adding again agar, fully stir, to prevent burnt pot;
F, tinning sealing: require sauce temperature more than 80-85 ℃ during tinning, be strictly on guard against the jam can of making dirty, seal in time after tinning, and carry out sterilization immediately;
G, sterilization, cooling: tank is boiled 10 ~ 15 minutes in 100 ℃ of boiling water, and then segmentation is cooled to below 38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310476771.3A CN103535570A (en) | 2013-10-14 | 2013-10-14 | Star fruit jam preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310476771.3A CN103535570A (en) | 2013-10-14 | 2013-10-14 | Star fruit jam preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103535570A true CN103535570A (en) | 2014-01-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310476771.3A Pending CN103535570A (en) | 2013-10-14 | 2013-10-14 | Star fruit jam preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535570A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256230A (en) * | 2014-08-25 | 2015-01-07 | 王芳 | A manufacturing method of carambola jam |
| CN104472977A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Method for making nutritional lotus seed jam |
| CN104770628A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola and pawpaw jam |
| CN104814371A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Jam with juicy-peach flavor and preparation method of jam with juicy-peach flavor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972740A (en) * | 2012-12-05 | 2013-03-20 | 袁辉 | Preparation method of carambola jam |
-
2013
- 2013-10-14 CN CN201310476771.3A patent/CN103535570A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972740A (en) * | 2012-12-05 | 2013-03-20 | 袁辉 | Preparation method of carambola jam |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256230A (en) * | 2014-08-25 | 2015-01-07 | 王芳 | A manufacturing method of carambola jam |
| CN104472977A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Method for making nutritional lotus seed jam |
| CN104770628A (en) * | 2015-03-12 | 2015-07-15 | 李柳强 | Carambola and pawpaw jam |
| CN104814371A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Jam with juicy-peach flavor and preparation method of jam with juicy-peach flavor |
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Application publication date: 20140129 |