CN103549247A - Production technology of aloe jam - Google Patents
Production technology of aloe jam Download PDFInfo
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- CN103549247A CN103549247A CN201310532452.XA CN201310532452A CN103549247A CN 103549247 A CN103549247 A CN 103549247A CN 201310532452 A CN201310532452 A CN 201310532452A CN 103549247 A CN103549247 A CN 103549247A
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- Prior art keywords
- aloe
- calcium chloride
- jam
- water
- weight
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- 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
Abstract
The invention discloses a production technology of aloe jam. The production technology of the aloe jam comprises the following steps: (1) dissolving anhydrous calcium chloride by little water, thereby obtaining a calcium chloride solution; (2) stripping and slicing 35-45 parts by weight of aloe pulp, blanching the sliced aloe pulp in water at 90-95 DEG C for 3-5 minutes, and then immersing in 0.2% of ascorbic acid solution for 10-30 minutes; (3) mixing 0.6-0.8 part by weight of low-methoxy pectin, 0.1-0.2 part by weight of sodium alginate tech grade and 30 parts by weight of cane sugar, adding 30-35 parts by weight of water for dissolving, boiling, then adding the aloe pulp in the step (2) and 0.4-0.6 part by weight of citric acid as well as the calcium chloride solution in the step (1), and cooking continuously for 1-1.5 minutes; and (4) filling the cooked mixture, and sterilizing, thereby obtaining the aloe jam finished product. The aloe jam prepared by the technology has good water binding capacity and favorable pulp color and flavor, and the quality of the jam is improved greatly.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of production technology of aloe jam.
Background technology
Tradition jam is directly to produce with fresh water fruity raw material, and fresh fruit water content is high, needs long-time heating infusion concentrated, causes like this heavy damage of nutritional labeling and local flavor, also wastes energy simultaneously.There is the defect of following three aspects in produced in conventional processes jam out: 1, in making jam process, for improving the mouthfeel of jam, has added 40～60% the sucrose that accounts for jam total amount, make in jam sugar content very high, to suffering from crowd's inedibility of hyperglycaemia and diabetes, even healthy population also should not eat in a large number.2, jam is directly to produce with fresh water fruity raw material, and long-time heating infusion meeting makes the nutritional labeling in fruit destroyed, and color and luster and local flavor also can be affected, and also causes the waste of the energy simultaneously.3, jam is produced and is mainly usingd pectin as gelling agent, thickener and stabilizing agent, pectin could form thick pectin liquid after need to being first immersed in and reaching 24 hours in its water of 20 times, then retelling liquid pectin pours into and in fresh fruit, carries out infusion, owing to itself containing large quantity of moisture in saying, add again pectin solution, further increase the moisture in jam raw materials, correspondingly increased jam infusion concentration time, strengthened energy waste.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of production technology of the aloe jam without boiling for a long time, has greatly reduced color and luster and the flavor loss of aloe pulp, and finished product jam quality is better, more nutrient health.
Technical scheme provided by the invention is to provide a kind of production technology of aloe jam, comprises the following steps:
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.04～0.08 weight portion, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 35～45 weight portions, drop into blanching 3～5min in 90～95 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 10～30min;
3) the water-soluble solution of 30～35 weight portions will be added after the sucrose mixing of the sodium alginate of the LM of 0.6～0.8 weight portion, 0.1～0.2 weight portion and 30 weight portions, after boiling, add again step 2) aloe pulp and the citric acid of 0.4～0.6 weight portion, and the calcium chloride solution of step 1), continue boiling 1～1.5min;
4) filling, the sterilization of the mixed material after boiling, is aloe jam finished product.
In the step 3) of above-mentioned production technology, calcium chloride solution divides three times and adds, and primary addition is 1/4 of calcium chloride solution total amount, and secondary addition is total amount 1/4, addition is for the third time 1/2 of total amount, and the time interval at every turn adding is 5～10s.
In the step 4) of above-mentioned production technology, in step 3), described filling be by after mixed material bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum is at 0.05～0.07MPa.
In the step 4) of above-mentioned production technology, described sterilization adopts continuous rolling sterilization, and sterilization water temperature is 95～100 ℃, and the time is 20～30min, is cooled to 30～40 ℃ after sterilization.
The present invention adopts LM, under low sugar condition, by the free carboxyl group of LM and the bridge linking effect of polyvalent metal ion, forms gel, in this process, add a small amount of sodium alginate, can reach stable gel structure, improve the object of jam retentiveness.In addition, the present invention adopts the method for low temperature liquid glucose impregnation process aloe, can better keep local flavor and the color and luster of aloe, avoids the destruction of long-time thermophilic digestion to fruit flesh component, and finished product organoleptic quality is better, and nutrition is also abundanter.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.04kg, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 35kg, drop into blanching 3min in 90 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 10min;
3) add the water-soluble solution of 30kg after the sucrose of the sodium alginate of the LM of 0.6kg, 0.1kg and 30kg is mixed, after boiling, add again step 2) aloe pulp and the citric acid of 0.4kg, and the calcium chloride solution of step 1), continues boiling 1min; Calcium chloride solution divides three times and adds, and primary addition is 1/4 of calcium chloride solution total amount, and secondary addition is total amount 1/4, and addition is for the third time total amount 1/2, and the time interval at every turn adding is 5s;
4) after the mixed material after boiling bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum, at 0.07MPa, adopts continuous rolling sterilization, and sterilization water temperature is 100 ℃, and the time is 30min, is cooled to 40 ℃ after sterilization, is aloe jam finished product.
Embodiment 2
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.08kg, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 45kg, drop into blanching 5min in 95 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 30min;
3) the water-soluble solution of 35kg will be added after the sucrose mixing of the sodium alginate of the LM of 0.8kg, 0.2kg and 30kg, after boiling, add again step 2) aloe pulp and the citric acid of 0.6kg, and the calcium chloride solution of step 1), continue boiling 1.5min; Calcium chloride solution divides three times and adds, and primary addition is 1/4 of calcium chloride solution total amount, and secondary addition is total amount 1/4, and addition is for the third time total amount 1/2, and the time interval at every turn adding is 10s;
4) after the mixed material after boiling bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum, at 0.07MPa, adopts continuous rolling sterilization, and sterilization water temperature is 100 ℃, and the time is 30min, is cooled to 40 ℃ after sterilization, is aloe jam finished product.
Embodiment 3
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.06kg, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 40kg, drop into blanching 4min in 92 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 20min;
3) the water-soluble solution of 34kg will be added after the sucrose mixing of the sodium alginate of the LM of 0.7kg, 0.15kg and 30kg, after boiling, add again step 2) aloe pulp and the citric acid of 0.55kg, and the calcium chloride solution of step 1), continue boiling 1.5min; Calcium chloride solution divides three times and adds, and primary addition is 1/4 of calcium chloride solution total amount, and secondary addition is total amount 1/4, and addition is for the third time total amount 1/2, and the time interval at every turn adding is 8s;
4) after the mixed material after boiling bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum, at 0.06MPa, adopts continuous rolling sterilization, and sterilization water temperature is 98 ℃, and the time is 25min, is cooled to 35 ℃ after sterilization, is aloe jam finished product.
Embodiment 4
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.04kg, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 45kg, drop into blanching 5min in 90 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 10min;
3) the water-soluble solution of 35kg will be added after the sucrose mixing of the sodium alginate of the LM of 0.8kg, 0.1kg and 30kg, after boiling, add again step 2) aloe pulp and the citric acid of 0.4kg, and the calcium chloride solution of step 1), continue boiling 1.5min; Calcium chloride solution divides three times and adds, and primary addition is 1/4 of calcium chloride solution total amount, and secondary addition is total amount 1/4, and addition is for the third time total amount 1/2, and the time interval at every turn adding is 5s;
4) after the mixed material after boiling bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum, at 0.05MPa, adopts continuous rolling sterilization, and sterilization water temperature is 100 ℃, and the time is 20min, is cooled to 40 ℃ after sterilization, is aloe jam finished product.
Claims (4)
1. a production technology for aloe jam, is characterized in that: comprise the following steps:
1) with the anhydrous calcium chloride of a small amount of water-soluble solution 0.04～0.08 weight portion, obtain calcium chloride solution;
2) by the aloe pulp stripping and slicing of 35～45 weight portions, drop into blanching 3～5min in 90～95 ℃ of water, be then placed in 0.2% ascorbic acid solution and soak 10～30min;
3) the water-soluble solution of 30～35 weight portions will be added after the sucrose mixing of the sodium alginate of the LM of 0.6～0.8 weight portion, 0.1～0.2 weight portion and 30 weight portions, after boiling, add again step 2) aloe pulp and the citric acid of 0.4～0.6 weight portion, and the calcium chloride solution of step 1), continue boiling 1～1.5min;
4) filling, the sterilization of the mixed material after boiling, is aloe jam finished product.
2. the production technology of aloe jam according to claim 1, it is characterized in that: in step 3), calcium chloride solution divides three times and adds, primary addition is 1/4 of calcium chloride solution total amount, secondary addition is total amount 1/4, addition is for the third time 1/2 of total amount, and the time interval at every turn adding is 5～10s.
3. the production technology of aloe jam according to claim 1, is characterized in that: in step 4), described filling be by after mixed material bottling, sealing after being vented to central temperature and reaching 72 ℃, can opening vacuum is at 0.05～0.07MPa.
4. the production technology of aloe jam according to claim 1, is characterized in that: in step 4), described sterilization adopts continuous rolling sterilization, and sterilization water temperature is 95～100 ℃, and the time is 20～30min, is cooled to 30～40 ℃ after sterilization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310532452.XA CN103549247A (en) | 2013-10-31 | 2013-10-31 | Production technology of aloe jam |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310532452.XA CN103549247A (en) | 2013-10-31 | 2013-10-31 | Production technology of aloe jam |
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| CN103549247A true CN103549247A (en) | 2014-02-05 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
| CN110101051A (en) * | 2019-05-08 | 2019-08-09 | 桂林电子科技大学 | A kind of preparation method of aloe jam |
Citations (3)
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|---|---|---|---|---|
| CN101480235A (en) * | 2009-01-20 | 2009-07-15 | 华南农业大学 | Low-sugar lichee jam and preparation method thereof |
| CN101756082A (en) * | 2008-11-07 | 2010-06-30 | 南通芯迎设计服务有限公司 | Processing method for aloe jam |
| CN102018158A (en) * | 2009-09-16 | 2011-04-20 | 樊宪涛 | Aloe jam |
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2013
- 2013-10-31 CN CN201310532452.XA patent/CN103549247A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101756082A (en) * | 2008-11-07 | 2010-06-30 | 南通芯迎设计服务有限公司 | Processing method for aloe jam |
| CN101480235A (en) * | 2009-01-20 | 2009-07-15 | 华南农业大学 | Low-sugar lichee jam and preparation method thereof |
| CN102018158A (en) * | 2009-09-16 | 2011-04-20 | 樊宪涛 | Aloe jam |
Non-Patent Citations (2)
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| 郝爱军: "胡萝卜 猕猴桃复合低糖果酱的研制", 《农产品加工》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029265A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Puffing blank for broccoli stem |
| CN110101051A (en) * | 2019-05-08 | 2019-08-09 | 桂林电子科技大学 | A kind of preparation method of aloe jam |
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Application publication date: 20140205 |