CN103583936A - Blueberry jam added with citrus peel and preparation method thereof - Google Patents
Blueberry jam added with citrus peel and preparation method thereof Download PDFInfo
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- CN103583936A CN103583936A CN201310504321.0A CN201310504321A CN103583936A CN 103583936 A CN103583936 A CN 103583936A CN 201310504321 A CN201310504321 A CN 201310504321A CN 103583936 A CN103583936 A CN 103583936A
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- ARGKVCXINMKCAZ-UZRWAPQLSA-N neohesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O[C@H]3[C@@H]([C@H](O)[C@@H](O)[C@H](C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UZRWAPQLSA-N 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
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- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 blueberry jam added with citrus peel and a preparation method thereof. The blueberry jam comprises the following components in parts by weight: 5-10 parts of citrus peel, 40-50 parts of blueberry fruits, 45-55 parts of white granulated sugar, 25-80 parts of water, 0.5-1.0 part of citric acid and 0.1-1.0 part of malic acid. The blueberry jam added with citrus peel disclosed by the invention has the following beneficial effects: the nutrition and mouthfeel of the blueberry jam are enriched, so that the healthcare effect is better; an artificial thickening agent is not needed to be added, and natural pectin and the like in the citrus peel are utilized, so that the blueberry jam is thick and uniform, and convenient to coat for eating; thirdly, an ultrasonic device is adopted under an acid-deficient condition to assist pre-melting of the pectin, so that the dissolution rate and utilization rate of the pectin substance in citrus peel powder are improved; fourthly, the stability of blueberry anthocyanin is strengthened, flavone substances contained in the citrus peel can delay photolysis and thermal decomposition of the anthocyanin in a storage period, so that the value of goods is ensured; fifthly, the whole process is more energy-saving and environment-friendly, so that the cost is saved.
Description
[technical field]
The present invention relates to a kind of fruit and processing method thereof, be specifically related to add blueberry jam and the processing method thereof of citrus peel.
[background technology]
Orange peel is oranges and tangerines processing and eats rear remaining accessory substance raw, almost accounts for the 25% even more of citrusfruit weight.Because its mouthfeel is pained, cannot directly eat, but its nutritive value is but low unlike pulp fraction.As fat-soluble A and E, and the content of water-soluble vitamin c in pericarp is higher than the content in pulp; Flavonoids (as: aurantiin, neohesperidin etc.) and the carotenoid (as: lutein, luteole, β – kryptoxanthin etc.) with bioactive functions are also the highest with content in pericarp.The most important thing is to contain 15%～20% pectin in oranges and tangerines dry fruit skin, it is the essential material of processing jam product.
Blueberry is a kind of nutritious emerging fruit, and it has the eyesight of enhancing, eliminates visual fatigue, delays cranial nerve aging, the action function of prevention urinary tract infections and the harm of reduction various diseases.But blueberry belongs to little berry, its juice content is up to more than 80%, and in pulp, fiber and pectin class dry matter content are less, makes jam certainly will add a large amount of stabilizing agent guarantees its good smear and uniformity with blueberry.And, the contained anthocyanin of blueberry have promote erythrolabe more synthetic, anti-inflammatory, raising immunity, remove free radical, delay senility and the multiple physiological active functions such as anticancer, but it is eclipsed that anthocyanin is very easily degraded under light, heat condition, reduce health care and the economic worth of commodity.At present, studies have found that especially the have significant protective effect of citrus high methoxyl flavones to anthocyanin of flavone compound, but there is no the precedent of practical application in commercial product.
[summary of the invention]
Object of the present invention solves the problems of the prior art exactly, a kind of blueberry jam that adds orange peel and preparation method thereof is proposed, the method has improved the stability of anthocyanin in blueberry jam, enriched the nutritional labeling of blueberry jam, avoid adding artificial thickener, and making full use of orange peel resource, production technology is easy, low production cost.
For achieving the above object, the present invention proposes a kind of blueberry jam that adds orange peel, it is characterized in that: the component that comprises following weight portion: orange peel: 5 parts～10 parts, blueberries: 40 parts～50 parts, white granulated sugar: 45 parts～55 parts, 25 parts～80 parts, water, 0.5 part～1.0 parts of citric acids, 0.1 part～1.0 parts of malic acid.
As preferably, water content≤15% of described orange peel.
For achieving the above object, the invention allows for a kind of preparation method of adding the blueberry jam of orange peel, comprise the steps:
(1) blueberry is processed: Blueberry is sorted and selected, remove the impurity such as branches and leaves, rubble, reject disease and pest or the fruit that goes mouldy, and with draining away the water after running water spray irrigation, by the broken blueberry pulp that obtains of Blueberry, stand-by with beater;
(2) orange peel is processed: more than dry orange peel is crushed to 60 orders, obtain meticulous citrus peel meal, and stand-by;
(3) pectin is molten in advance: take step (2) gained citrus peel meal and required acidic materials, after dry mixing mixes, add the hot water of 5～8 times of volumes, be placed in ultrasound bath pot and be heated to 80 ℃, and the pre-molten 5～10min of insulation, obtain the pre-solution of pectin;
(4) sugaring is concentrated: in the pre-solution of step (3) gained pectin, add required white granulated sugar, be placed in the interior heating of concentration pan and be constantly stirred to white granulated sugar and dissolve completely, the moisture of evaporative removal 1/3～1/2 volume, obtains orange peel underflow, stand-by;
(5) batching is mixed: take step (1) gained blueberry pulp and step (4) gained orange peel underflow is mixed, stir and be further concentrated into 60～70 ° of Brix;
(6) bottling sterilization: gained jam batching is packed in clean vial while hot, seal and be placed in 85 ℃ of hot water and be incubated sterilization 12～16min, take out and be cooled to room temperature labeling, be up to the standards and be finished product.
As preferably, the acidic materials that add in described step (3) are a kind of in citric acid and malic acid or both mixtures.
As preferably, when the acidic materials that add in described step (3) are the mixture of citric acid and malic acid, the mass ratio of citric acid and malic acid is 7:3.
As preferably, hot water temperature >=60 ℃ that add in described step (3).
As preferably, the blueberry pulp after in described step (5), the white granulated sugar adding being dissolved is completely concentrated into 65 ° of Brix.
As preferably, in described step (6), sealing and be placed in the time that 85 ℃ of hot water are incubated sterilization is 15min.
Beneficial effect of the present invention: (1) takes full advantage of the various active ingredients in orange peel, has enriched nutrition and the mouthfeel of blueberry jam, and health-care effect is better; (2) without adding artificial thickener, utilize natural pectin in orange peel etc. make blueberry jam dense thick evenly, be convenient to smear edible; (3) under mild acid conditions, adopt ultrasonic unit to assist pre-solubilized pectin, improved dissolution rate and the utilization rate of pectin substance in orange peel powder; (4) strengthen Anthocyanin from Blueberry stability, the contained Flavonoid substances of orange peel can delay anthocyanin in light, the thermal decomposition of storage period, guarantees commodity value; (5) production method is easy, and will after pectin extraction purifying, add the method in blueberry jam to compare again, whole production process energy-conserving and environment-protective more, cost-saving.
[specific embodiment]
The present invention proposes a kind of blueberry jam that adds orange peel, it is characterized in that: the component that comprises following weight portion: orange peel: 5 parts～10 parts, blueberries: 40 parts～50 parts, white granulated sugar: 45 parts～55 parts, 25 parts～80 parts, water, 0.5 part～1.0 parts of citric acids, 0.1 part～1.0 parts of malic acid, as preferably, water content≤15% of described orange peel.
The present invention also proposes a kind of preparation method of adding the blueberry jam of orange peel, comprise the steps: the processing of (1) blueberry: Blueberry is sorted and selected, remove the impurity such as branches and leaves, rubble, reject disease and pest or the fruit that goes mouldy, and with draining away the water after running water spray irrigation, by the broken blueberry pulp that obtains of Blueberry, stand-by with beater;
(2) orange peel is processed: more than dry orange peel is crushed to 60 orders, obtain meticulous citrus peel meal, and stand-by;
(3) pectin is molten in advance: take step (2) gained citrus peel meal and required acidic materials, after dry mixing mixes, add the hot water of 5～8 times of volumes, be placed in ultrasound bath pot and be heated to 80 ℃, and the pre-molten 5～10min of insulation, obtain the pre-solution of pectin;
(4) sugaring is concentrated: in the pre-solution of step (3) gained pectin, add required white granulated sugar, be placed in the interior heating of concentration pan and be constantly stirred to white granulated sugar and dissolve completely, the moisture of evaporative removal 1/3～1/2 volume, obtains orange peel underflow, stand-by;
(5) batching is mixed: take step (1) gained blueberry pulp and step (4) gained orange peel underflow is mixed, stir and be further concentrated into 60～70 ° of Brix;
(6) bottling sterilization: gained jam batching is packed in clean vial while hot, seal and be placed in 85 ℃ of hot water and be incubated sterilization 12～16min, take out and be cooled to room temperature labeling, be up to the standards and be finished product.
The acidic materials that add in described step (3) are a kind of in citric acid and malic acid or both mixtures, when the acidic materials that add in described step (3) are the mixture of citric acid and malic acid, the mass ratio of citric acid and malic acid is 7:3, hot water temperature >=60 ℃ that add in described step (3), blueberry pulp after the white granulated sugar adding being dissolved completely in described step (5) is concentrated into 65 ° of Brix, and in described step (6), sealing and be placed in the time that 85 ℃ of hot water are incubated sterilization is 15min.
Embodiment 1: sweet orange peel blueberry jam
Dry sweet orange peel is beaten to powder and crossed 60 mesh sieves with high speed disintegrator, take meticulous sweet orange peel powder 5.0kg and citric acid 0.7kg, malic acid 0.3kg dry mixing mixes, add the hot water 40kg of 65 ℃ fully to stir, and be placed in ultrasound bath pot and be heated to 80 ℃, be incubated pre-molten 10min.Then add 50.0kg white granulated sugar to be stirred to after dissolving completely, heating concentration and evaporation is removed about 20kg moisture.
Claim Blueberry 40.0kg, crushing and beating after sorting, cleaning, proceeds in steam-type jacketed pan and heats, and adds the sweet orange peel underflow of predissolve simultaneously, continues to be concentrated to blueberry jam soluble solid content >=65 ° Brix after stirring.
Deployed blueberry jam is poured into while hot in the clean vial of 150g capacity, spiral cover sealing is placed in 85 ℃ of hot water and is incubated sterilization 15min, takes out and is cooled to room temperature labeling, is up to the standards and is finished product.
Embodiment 2: Pon orange peel blueberry jam
Dry Pon orange peel is beaten to powder and crossed 60 mesh sieves with high speed disintegrator, take meticulous Pon orange peel powder 10.0kg and citric acid 0.7kg, malic acid 0.3kg, dry mixing mixes, add the hot water 50kg of 65 ℃ fully to stir, and be placed in ultrasound bath pot and be heated to 80 ℃, 10min is dissolved in insulation.Then add 50.0kg white granulated sugar to be stirred to after dissolving completely, heating concentration and evaporation is removed about 30kg moisture.
Claim Blueberry 40.0kg, crushing and beating after sorting, cleaning, proceed in steam-type jacketed pan and heat, add simultaneously predissolve Pon orange peel underflow, the follow-up continuation of insurance temperature that stirs is concentrated to blueberry jam soluble solid content >=65 ° Brix.
Deployed blueberry jam is poured into while hot in the clean vial of 150g capacity, spiral cover sealing is placed in 85 ℃ of hot water and is incubated sterilization 15min, takes out and is cooled to room temperature labeling, is up to the standards and is finished product.
Above-described embodiment is to explanation of the present invention, is not limitation of the invention, any scheme after simple transformation of the present invention is all belonged to protection scope of the present invention.
Claims (8)
1. a blueberry jam that adds orange peel, is characterized in that: the component that comprises following weight portion: orange peel: 5 parts～10 parts, and blueberries: 40 parts～50 parts, white granulated sugar: 45 parts～55 parts, 25 parts～80 parts, water, 0.5 part～1.0 parts of citric acids, 0.1 part～1.0 parts of malic acid.
2. a kind of blueberry jam that adds orange peel as claimed in claim 1, is characterized in that: water content≤15% of described orange peel.
3. a preparation method of adding the blueberry jam of orange peel, is characterized in that: comprise the steps:
(1) blueberry is processed: Blueberry is sorted and selected, remove the impurity such as branches and leaves, rubble, reject disease and pest or the fruit that goes mouldy, and with draining away the water after running water spray irrigation, by the broken blueberry pulp that obtains of Blueberry, stand-by with beater;
(2) orange peel is processed: more than dry orange peel is crushed to 60 orders, obtain meticulous citrus peel meal, and stand-by;
(3) pectin is molten in advance: take step (2) gained citrus peel meal and required acidic materials, after dry mixing mixes, add the hot water of 5～8 times of volumes, be placed in ultrasound bath pot and be heated to 80 ℃, and the pre-molten 5～10min of insulation, obtain the pre-solution of pectin;
(4) sugaring is concentrated: in the pre-solution of step (3) gained pectin, add required white granulated sugar, be placed in the interior heating of concentration pan and be constantly stirred to white granulated sugar and dissolve completely, the moisture of evaporative removal 1/3～1/2 volume, obtains orange peel underflow, stand-by;
(5) batching is mixed: take step (1) gained blueberry pulp and step (4) gained orange peel underflow is mixed, stir and be further concentrated into 60～70 ° of Brix;
(6) bottling sterilization: gained jam batching is packed in clean vial while hot, seal and be placed in 85 ℃ of hot water and be incubated sterilization 12～16min, take out and be cooled to room temperature labeling, be up to the standards and be finished product.
4. a kind of preparation method of adding the blueberry jam of orange peel as claimed in claim 3, is characterized in that: the acidic materials that add in described step (3) are a kind of in citric acid and malic acid or both mixtures.
5. a kind of preparation method of adding the blueberry jam of orange peel as claimed in claim 3, is characterized in that: when the acidic materials that add in described step (3) are the mixture of citric acid and malic acid, the mass ratio of citric acid and malic acid is 7:3.
6. a kind of preparation method of adding the blueberry jam of orange peel as claimed in claim 3, is characterized in that: hot water temperature >=60 ℃ that add in described step (3).
7. a kind of preparation method of adding the blueberry jam of orange peel as claimed in claim 3, is characterized in that: the blueberry pulp after in described step (5), the white granulated sugar adding being dissolved is completely concentrated into 65 ° of Brix.
8. a kind of preparation method of adding the blueberry jam of orange peel as claimed in claim 3, is characterized in that: in described step (6), sealing and be placed in the time that 85 ℃ of hot water are incubated sterilization is 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310504321.0A CN103583936B (en) | 2013-10-23 | 2013-10-23 | Blueberry jam added with citrus peel and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103947917A (en) * | 2014-05-16 | 2014-07-30 | 上海奕方农业科技股份有限公司 | Composite flower and fruit brewing jam |
| CN104905099A (en) * | 2015-05-20 | 2015-09-16 | 江西思科食品有限公司 | Blueberry jam and preparation method thereof |
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
| CN105614398A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Preparation method of dried orange peel lemon sauce |
| CN106615546A (en) * | 2016-11-19 | 2017-05-10 | 朱莉 | Comprehensive utilization method of orange peels |
| CN107319453A (en) * | 2017-07-13 | 2017-11-07 | 兴义市蓝溪种养殖农民专业合作社 | A kind of processing method of blueberry jam |
| CN112471470A (en) * | 2020-11-18 | 2021-03-12 | 伊春市忠芝大山王酒业有限公司 | Digestion-aiding blueberry jam |
| CN114343179A (en) * | 2022-01-24 | 2022-04-15 | 中禾宝桑生物科技有限公司 | Mulberry oral liquid for aiding sleep and beautifying and preparation method thereof |
| CN114514992A (en) * | 2022-01-17 | 2022-05-20 | 华中农业大学 | Method for preparing low-sugar jam from citrus peel residues |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947917A (en) * | 2014-05-16 | 2014-07-30 | 上海奕方农业科技股份有限公司 | Composite flower and fruit brewing jam |
| CN104905099A (en) * | 2015-05-20 | 2015-09-16 | 江西思科食品有限公司 | Blueberry jam and preparation method thereof |
| CN105614398A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Preparation method of dried orange peel lemon sauce |
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
| CN106615546A (en) * | 2016-11-19 | 2017-05-10 | 朱莉 | Comprehensive utilization method of orange peels |
| CN107319453A (en) * | 2017-07-13 | 2017-11-07 | 兴义市蓝溪种养殖农民专业合作社 | A kind of processing method of blueberry jam |
| CN112471470A (en) * | 2020-11-18 | 2021-03-12 | 伊春市忠芝大山王酒业有限公司 | Digestion-aiding blueberry jam |
| CN114514992A (en) * | 2022-01-17 | 2022-05-20 | 华中农业大学 | Method for preparing low-sugar jam from citrus peel residues |
| CN114514992B (en) * | 2022-01-17 | 2023-11-24 | 华中农业大学 | Method for preparing low-sugar sauce from citrus peel residues |
| CN114343179A (en) * | 2022-01-24 | 2022-04-15 | 中禾宝桑生物科技有限公司 | Mulberry oral liquid for aiding sleep and beautifying and preparation method thereof |
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