CN103734566A - Low-sugar flavedo-water chestnut composite jam and preparation method thereof - Google Patents
Low-sugar flavedo-water chestnut composite jam and preparation method thereof Download PDFInfo
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- CN103734566A CN103734566A CN201310672354.6A CN201310672354A CN103734566A CN 103734566 A CN103734566 A CN 103734566A CN 201310672354 A CN201310672354 A CN 201310672354A CN 103734566 A CN103734566 A CN 103734566A
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
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- 229920001277 pectin Polymers 0.000 description 2
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Classifications
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the food processing field, and relates to a low-sugar flavedo-water chestnut composite jam and a preparation method thereof. The jam is prepared by material selection from raw materials of flavedo, water chestnuts, cane sugar, citric acid, xanthan gum and carrageenan, pulping, mixing, homogenization, blending, concentration, filling, and sterilization, has a soluble solid content of 40-50%, and a total sugar content of less than 45%. The jam of the invention adopts widely-available and low-cost flavedo and imperfect water chestnuts as main raw materials, is added with no pigment or essence, adopts as few flavor conditioning agents such as cane sugar and citric acid as possible, and has the characteristics of natural color, fine taste, soft flavor, low sugar content and the like; the preparation method of the invention is simple in process, simple in operation, easy to control, low in cost, free of environment pollution, and easy to realize industrial production.
Description
Technical field
The invention belongs to food processing field, relate to a kind of jam and preparation method thereof, relate in particular to a kind of compound jam of low sugar orange peel water chestnut of preparing as primary raw material take orange peel, water chestnut and preparation method thereof.
Background technology
Navel orange pericarp accounts for 20% heavy (w/w) of fruit, two-layer inside and outside being divided into, and internal layer is white, and oiliness is large, gives off a strong fragrance, and is a kind of good pure natural local flavor grease; Skin is Chinese red, and it is Fresh & Tender in Texture, be Chinese red, is rich in abundant pigment, pectin, fiber, vitamin, mineral matter, sugar etc.According to records such as < < the southern regions of the Yunnan Province book on Chinese herbal medicine > >, orange peel has regulates the flow of vital energy, and reduces phlegm, invigorating the spleen, lead stagnant, the cough that cures cold, poor appetite, the effects such as chest and abdomen swelling and pain, borborygmus are just rushed down, acute mastitis.Along with the rapid expansion of navel orange cultivated area, scale, navel orange pericarp also progressively becomes a kind of resource that possesses very great development potentiality.Water chestnut, claims again water chestnut, southern shepherd's purse, black taro, horse shepherd's purse, water chestnut, tail pears etc., originates in India, and China is the place that abounds with water chestnut.According to < <, with breath, occupying diet spectrum > > records: water chestnut is sweet cold, there is heat-clearing, help digestion, sober up, treat diaphragm, kill infantile malnutrition due to digestive disturbances or intestinalparasites, change copper, ward off legendary venomous insect, except yellow, let out swollen, control dysentery, adjust and the effect such as collapse.Water chestnut is large Ways of Special Agricultural Products in Guangxi, except eating raw, is mainly processed to the products such as water chestnut can, quick-frozen water chestnut, but inferior water chestnut abandoned, causes the significant wastage of resource.CN101129172 discloses a kind of preparation method of blackberry, blueberry low-sugar jam, wherein uses sucrose as sweetener, and soluble solid content is 45%.CN10036813.5 discloses a kind of method of utilizing lichee to make low-sugar jam.CN101919507A discloses a kind of method of utilizing banana and pineapple processing low-sugar banana-pineapple compound jam.In addition, also has the research report about lemon pineapple Low Sugar Complex Jam, the compound jam of carrot sweet potato low sugar etc.CN102524617A discloses a kind of navel orange peel jam and processing method thereof, the method is take orange peel as raw material, through multiple working procedures such as immersions, boiling, rinsing, making beating, then be mixed together to boil with other batching (comprise by navel orange pulp directly pull an oar the parchment of preparation) and form.But, have no the relevant report of the compound jam process technology of low sugar orange peel water chestnut.
Summary of the invention
The object of this invention is to provide compound jam of a kind of low sugar orange peel water chestnut and preparation method thereof, take orange peel and inferior water chestnut as primary raw material, be aided with the batchings such as sucrose, citric acid, develop the compound jam of low sugar orange peel water chestnut, to enrich jam kind and to meet current consumption person, pursue the new demand of healthy consumption.The technical solution adopted in the present invention: the compound jam of a kind of low sugar orange peel water chestnut, be by raw materials such as orange peel, water chestnut, sucrose, citric acid, xanthans and carragheens through selecting materials, pull an oar, mixing, homogeneous, allotment, concentrated, filling, sterilization and make, its soluble solid content is between 40～50%, and total sugar content is lower than 45%; Setting jam gross weight umber is 100 parts, and wherein each raw materials by weight portion is counted: orange peel 35～40, water chestnut 6～6.5, sucrose 9.5～10, citric acid 0.08～0.12, xanthans 0.12～0.18, carragheen 0.12～0.18, all the other are water.A preparation method for the compound jam of above-mentioned low sugar orange peel water chestnut, its step is as follows: choose without enzyme spot, without water chestnut or the water chestnut piece of brown stain; Choose orange peel fresh, that nothing is gone mouldy; Clean orange peel, remove the base of a fruit and white capsule, with stainless steel knife chopping; Be placed in 4% salt-mixture (salt: the alum ﹦ 1:1) aqueous solution 30min that precooks; Pull out, after rinsing (desalination), put into clear water and soak 4h; Take out, add suitable quantity of water, making beating.With circulating water cleaning water chestnut surface silt; Eliminate epidermis with stainless steel knife, put into clear water and protect look a middle or short term; Pull out, after cleaning up, be cut into the thin slice that 2～3mm is thick, put into after stainless-steel pan boils 20min and be quickly cooled to room temperature; Add suitable quantity of water, making beating; Water chestnut slurry and the mixing by a certain percentage of orange peel slurry, glue are ground; Mixed serum after glue mill is poured in jacketed pan and concentrated, take sauce body soluble solid 40% left and right as striking point; After heating 5min, 70% sucrose liquid to be divided 3 times and add, the time interval adding for 3 times, in 5min left and right, adds citric acid and thickener (xanthans, carragheen) successively before sauce body takes the dish out of the pot; By the bottling (sterilization) fast while hot of the sauce body after concentrated, keep bottom clearance degree 3mm left and right, exhaust 5min, sealing; 85 ℃ of hot-water sterilization function 15min, sterilization finishes rear segmentation and is cooled to room temperature.The present invention compared with prior art has the following advantages: it is the making that primary raw material carries out jam that the present invention adopts orange peel and inferior water chestnut, wide material sources and with low cost, overcome while producing jam with water chestnut raw material merely and needed to add in addition pigment to improve the defect of jam color and luster, not only promoted the organoleptic quality of jam, and made more horn of plenty of jam nutrition, its technique is simple, easy operation and control, with low cost, free from environmental pollution, be easy to suitability for industrialized production; The present invention is controlled at jam total sugar content below 45%, has low sugar, feature low in calories, is applicable to the requirement of consumer to food with low sugar content; One aspect of the present invention is utilized pectin more in orange peel, and adds in addition xanthans and the carragheen of some, makes jam have good smear, retentiveness and gelation; The jam that the present invention develops, is not used any pigment and essence, gives prominence to the natural flavour mountaineous of water chestnut and navel orange, can meet the new demand of consumer health's consumption at present.
Claims (7)
1. the compound jam of low sugar orange peel water chestnut, it is characterized in that by raw materials such as orange peel, water chestnut, sucrose, citric acid, xanthans and carragheens through selecting materials, pull an oar, mixing, homogeneous, allotment, concentrated, filling, sterilization and make, its soluble solid content is between 40～50%, and total sugar content is lower than 45%; Setting jam gross weight umber is 100 parts, and wherein each raw materials by weight portion is counted: orange peel skin 35～40, water chestnut 6～6.5, sucrose 9.5～10, citric acid 0.08～0.12, xanthans 0.12～0.18, carragheen 0.12～0.18, all the other are water.
2. a preparation method for the compound jam of low sugar orange peel water chestnut claimed in claim 1, is characterized in that, its step is as follows:
Choose without enzyme spot, without water chestnut or the water chestnut piece of brown stain; Choose orange peel fresh, that nothing is gone mouldy; Remove the base of a fruit and white capsule, with stainless steel knife chopping; Be placed in 4% salt-mixture (salt: the alum ﹦ 1:1) aqueous solution 30min that precooks; Pull out, after rinsing (desalination), put into clear water and soak 4h; Take out, add suitable quantity of water, making beating; With circulating water cleaning water chestnut surface silt; Eliminate epidermis with stainless steel knife, put into clear water and protect look a middle or short term; Pull out, after cleaning up, be cut into the thin slice that 2～3mm is thick, put into after stainless-steel pan boils 20min and be quickly cooled to room temperature; Add suitable quantity of water, making beating; Water chestnut slurry and the mixing by a certain percentage of orange peel slurry, glue are ground; Mixed serum after glue mill is poured in jacketed pan and concentrated, take sauce body soluble solid 40% left and right as striking point; After heating 5min, 70% sucrose liquid to be divided 3 times and add, the time interval adding for 3 times, in 5min left and right, adds citric acid and thickener (xanthans, carragheen) successively before sauce body takes the dish out of the pot; By the bottling (sterilization) fast while hot of the sauce body after concentrated, keep bottom clearance degree 3mm left and right, exhaust 5min, sealing; 85 ℃ of hot-water sterilization function 15min, sterilization finishes rear segmentation and is cooled to room temperature.
3. the preparation method of the compound jam of low sugar orange peel water chestnut according to claim 2, is characterized in that: what be used for preparing orange peel slurry is the skin of orange peel, and remove astringent taste with debitterize through 4% salt-mixture (salt: the alum ﹦ 1:1) aqueous solution 30min that precooks.
4. the preparation method of the compound jam of low sugar orange peel water chestnut according to claim 2, is characterized in that: what be used for preparing water chestnut slurry is inferior water chestnut fruit, and this inferior water chestnut fruit carries out short-term in water and protects look through cleaning to be put in again after peeling.
5. the preparation method of the compound jam of low sugar orange peel water chestnut according to claim 2, it is characterized in that: described in the inferior water chestnut fruit protected after look should first be cut into the thin slice that 2～3mm is thick, put into after stainless-steel pan boils 20min and be quickly cooled to room temperature, add suitable quantity of water, making beating.
6. the preparation method of the compound jam of low sugar orange peel water chestnut according to claim 2, is characterized in that: described 70% sucrose liquid divides 3 times at enriching stage and adds.
7. the preparation method of the compound jam of low sugar orange peel water chestnut according to claim 2, is characterized in that: described sauce body adds successively citric acid and thickener before concentrated nearly terminal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310672354.6A CN103734566A (en) | 2013-12-12 | 2013-12-12 | Low-sugar flavedo-water chestnut composite jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310672354.6A CN103734566A (en) | 2013-12-12 | 2013-12-12 | Low-sugar flavedo-water chestnut composite jam and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN103734566A true CN103734566A (en) | 2014-04-23 |
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|---|---|---|---|
| CN201310672354.6A Pending CN103734566A (en) | 2013-12-12 | 2013-12-12 | Low-sugar flavedo-water chestnut composite jam and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010920A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Making method for jaboticaba jam |
| CN106418387A (en) * | 2016-10-24 | 2017-02-22 | 烟台燕园科玛健康产业有限公司 | Pine pollen composition |
| CN107006817A (en) * | 2017-03-27 | 2017-08-04 | 许昌学院 | A kind of preparation method of orange peel Kiwi berry compound nectar |
| CN110506886A (en) * | 2019-09-29 | 2019-11-29 | 赣南师范大学 | A kind of preparation method and applications of navel orange chankings |
-
2013
- 2013-12-12 CN CN201310672354.6A patent/CN103734566A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010920A (en) * | 2015-08-08 | 2015-11-04 | 明毅强 | Making method for jaboticaba jam |
| CN106418387A (en) * | 2016-10-24 | 2017-02-22 | 烟台燕园科玛健康产业有限公司 | Pine pollen composition |
| CN107006817A (en) * | 2017-03-27 | 2017-08-04 | 许昌学院 | A kind of preparation method of orange peel Kiwi berry compound nectar |
| CN110506886A (en) * | 2019-09-29 | 2019-11-29 | 赣南师范大学 | A kind of preparation method and applications of navel orange chankings |
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Application publication date: 20140423 |