CN103750090A - Crabapple and hawthorn jam and production technology thereof - Google Patents
Crabapple and hawthorn jam and production technology thereof Download PDFInfo
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- CN103750090A CN103750090A CN201410031615.0A CN201410031615A CN103750090A CN 103750090 A CN103750090 A CN 103750090A CN 201410031615 A CN201410031615 A CN 201410031615A CN 103750090 A CN103750090 A CN 103750090A
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- malus spectabilis
- hawthorn
- jam
- pulp
- fruit juice
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- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 61
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 61
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 61
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 61
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 61
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 61
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 61
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 61
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 61
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 235000005087 Malus prunifolia Nutrition 0.000 title abstract 5
- 244000070406 Malus silvestris Species 0.000 title abstract 5
- 240000000171 Crataegus monogyna Species 0.000 title abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 3
- 241001481296 Malus spectabilis Species 0.000 claims description 141
- 241001092040 Crataegus Species 0.000 claims description 58
- 240000005589 Calophyllum inophyllum Species 0.000 claims description 49
- 235000009590 Calophyllum inophyllum Nutrition 0.000 claims description 49
- 235000015203 fruit juice Nutrition 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 42
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 27
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 27
- 238000001802 infusion Methods 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 13
- 238000010009 beating Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000013019 agitation Methods 0.000 claims description 8
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000004364 calculation method Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 230000035943 smell Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 238000013459 approach Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a crabapple and hawthorn jam and a production technology thereof. An existing jam production technology adopts pulping, sugar adding and stewing; the pulp is under high temperature for a long time, so that multiple nutritional components such as vitamins in fruits are severely lost under heating. According to the production technology disclosed by the invention, juice and the pulp are pretreated independently and then subjected to filling and sterilization after being mixed and stewed for a short time, so that an enterprise can easily realize production of crabapple and hawthorn jam series products with various viscosities; by the adoption of a special technology, the jam has special flavor and can keep the fragrance of crabapples, so that the loss of the nutritional components caused by stewing is reduced to a certain extent; the fruital of the obtained crabapple jam has outstanding fragrance, smells mellow, is proper in viscosity, tastes sour and sweet and delicious and has unique flavor.
Description
technical field
The invention belongs to jam production field, be specifically related to Malus spectabilis hawthorn jam and production technology thereof.
Background technology
Malus spectabilis is Malus various plants, drought-resistant, saline and alkaline, barren, wind resistance is strong, for objects such as greening and views, in northern China, start establishing in large scale Malus spectabilis in recent years, the a large amount of calophyllum inophyllum of the thing followed is in the urgent need to its exploitation, calophyllum inophyllum contains a large amount of nutriments, as multivitamin, organic acid etc., can supplement the nutrition of needed by human body, improve body function, build up one's resistance to disease, yet because calophyllum inophyllum acidity is high, the reasons such as fruit is little, rare human consumption, this just need to find industrial processes method, be processed into product and improve its economic worth.
Rare calophyllum inophyllum jam products in the market, say nothing of the Malus spectabilis jam of various viscosity types, existing jam production technology is making beating sugaring infusion, because pulp stands high temperature for a long time, make in fruit a lot of nutritional labelings as serious in vitamin heat loss, Malus spectabilis hawthorn jam provided by the invention and production technology thereof, the fragrance and the nutritional labeling that retain better calophyllum inophyllum, in production process, be easy to adjust the viscosity type of final products, make small enterprise produce various viscosity Malus spectabilis jam series of products and become possibility, the present invention produces the Malus spectabilis hawthorn jam obtaining, and the smell of fruits is very sweet, sweet and sour taste.
The problem to be solved in the present invention is to provide a kind of Malus spectabilis hawthorn jam and production technology thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of Malus spectabilis hawthorn jam and production technology thereof, described technique comprises the steps.
(1) raw material proportioning: described Malus spectabilis hawthorn jam consists of calophyllum inophyllum, hawthorn, maltose and citric acid, and soluble solid content is 25 ~ 50%, the former pulp of Malus spectabilis during batching: maltose=35 ~ 60:15 ~ 45; Malus spectabilis fruit juice accounts for 0 ~ 300% of Malus spectabilis pulp; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Described Malus spectabilis pulp be the former pulp of Malus spectabilis that obtains of the pomace of calophyllum inophyllum after squeezing the juice making beating through adding maltose infusion to obtain, described maltose consumption calculation requirement will be used further to calculate after contained moisture deduction itself.
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps.
The sorting of first step raw material is cleaned and is disclosed the heart: select the calophyllum inophyllum that sugar content is 10 ~ 15%, by calophyllum inophyllum by manually selecting impurity elimination thing and mildew and rot fruit, adopt tank and water flow jet that the calophyllum inophyllum after sorting is cleaned, the calophyllum inophyllum after cleaning is disclosed to core through disclosing scheming.
Second step low temperature softening: the above-mentioned calophyllum inophyllum of disclosing after the heart is processed is put into the environment of-10 ~-3 ℃, allow calophyllum inophyllum freeze, after calophyllum inophyllum fully charge, taking out nature thaws, course of defrosting need prevent that airborne condensation vapor is on calophyllum inophyllum surface with plastic bag sealing, and when hand is pinched calophyllum inophyllum deliquescing, this step completes.
The 3rd step squeezing: the calophyllum inophyllum after above-mentioned low temperature softening is pressed to extracting juice with pressafiner or sheet frame squeezer, during squeezing, controlled pressure and squeezing time guarantee that crushing juice rate reaches 30 ~ 50%, collect juice respectively and pomace is standby, described crushing juice rate calculates with the calophyllum inophyllum weight of disclosing after the heart, and requiring thaws and squeeze in 1 hour completes.
The 4th step saves backup: the Malus spectabilis fruit juice that above-mentioned squeezing is obtained is stored in the low temperature environment of 1 ~ 5 ℃ standby, described standby period is for being no more than 24 hours, if need the long period to preserve to need further to reduce storage temperature, be stored in-18 ℃ after preferably Malus spectabilis fruit juice is freezing and can preserve more than 1 year.
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps.
The first step enzyme bating that goes out: the Malus spectabilis pomace obtaining after the 3rd step squeezing in above-mentioned steps (2) is put into the pressure cooker enzyme bating that goes out, and the described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 ℃, maintain 15 ~ 30 minutes.
Second step making beating is filtered: by scraper-type beater making beating for above-mentioned Malus spectabilis pomace of going out after enzyme bating, described beater mesh size is 0.5 ~ 2.2mm.
The 3rd step is joined infusion: according to the former pulp of Malus spectabilis: maltose=35 ~ 60:15 ~ 45 take maltose, maltose is added in the former pulp of Malus spectabilis and stirred, then be heated to 95 ~ 100 ℃ of infusions standby after 10 ~ 30 minutes, also can limit add thermal agitation limit and add maltose, described standby period be in 48 hours, be finished or-18 ℃ be finished in freezing 1 year.
(4) preparation of hawthorn slurry: it is 1.05kg/cm that the clean hawthorn of sorting is put into go out standby, the described enzyme bating condition of going out of pulling an oar after enzyme bating of pressure cooker
2pressure under, 121 ℃, maintain 15 ~ 30 minutes, described beater mesh size is 0.5 ~ 2.2mm, described standby period be in 48 hours, be finished or-18 ℃ be finished in freezing 1 year.
(5) allotment of jam: account for 0 ~ 300% of Malus spectabilis pulp according to Malus spectabilis fruit juice; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Take above-mentioned steps (2) and squeeze the Malus spectabilis fruit juice making, the Malus spectabilis pulp that step (3) makes, hawthorn slurry and the citric acid that step (4) makes, unclassified stores the Malus spectabilis fruit juice making except step (2) is added in the jacketed pan of band stirring, after stirring, be heated to 95 ~ 100 ℃ of infusions 10 ~ 30 minutes, in infusion process, can not stop stirring, the Malus spectabilis fruit juice more described step (2) being made adds, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 ℃, this step completes.
(6) filling sterilizing: the jam that step (5) jam is allocated to gained is according to the filling sterilizing of processes well known.
(7) check warehouse-in: be up to the standards and can put in storage according to company standard or GB/T 22474-2008 jam national standard.
Malus spectabilis pomace that described " the former pulp of Malus spectabilis " obtains after squeezing the juice for calophyllum inophyllum obtains through the softening enzyme making beating of going out, and " Malus spectabilis pulp " obtains after with maltose infusion for the former pulp of Malus spectabilis.
The present invention adopts the independent pretreatment of fruit juice pulp, after allocating infusion in short-term, the method for filling sterilization is produced again, can produce fast Malus spectabilis jam according to the Malus spectabilis jam viscosity of order requirements, make enterprise can easily tackle needs and the variation in market, make enterprise be easy to produce the Malus spectabilis serial haw jam of various viscosityes.
The present invention adopts high temperature high pressure enclosed processing to make calophyllum inophyllum produce the flavour that is different from normal temperature and pressure infusion jam calophyllum inophyllum.
The present invention by the elite of fruit be partly fruit juice separating out, high temperature infusion while avoiding suffering traditional handicraft long, has retained aroma substance and the nutritional labeling of fruit more, gives final products Malus spectabilis jam with fresh fruit fragrance.
The specific embodiment
Embodiment 1.
A production for Malus spectabilis hawthorn jam, prepares by following technique.
(1) raw material proportioning: Malus spectabilis fruit juice accounts for 0 ~ 300% of Malus spectabilis pulp; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Described maltose consumption calculation requirement will be used further to calculate after contained moisture deduction own.
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps.
The sorting of first step raw material is cleaned and is disclosed the heart: the sugar content that records calophyllum inophyllum is 15%, acid content is 10g/L, by calophyllum inophyllum by manually selecting impurity elimination thing and mildew and rot fruit, adopt tank and water flow jet that the calophyllum inophyllum after sorting is cleaned, the calophyllum inophyllum after cleaning is disclosed to core through disclosing scheming.
Second step low temperature softening: the above-mentioned calophyllum inophyllum of disclosing after the heart is processed is put into the environment of-5 ℃, allow calophyllum inophyllum freeze, after calophyllum inophyllum fully charge, taking out nature thaws, course of defrosting need prevent that airborne condensation vapor is on calophyllum inophyllum surface with plastic bag sealing, and when hand is pinched calophyllum inophyllum deliquescing, this step completes.
The 3rd step squeezing: the calophyllum inophyllum after above-mentioned low temperature softening is pressed to extracting juice with pressafiner or sheet frame squeezer, during squeezing, controlled pressure and squeezing time guarantee that crushing juice rate reaches 35%, collect juice respectively and pomace is standby, described crushing juice rate calculates with the calophyllum inophyllum weight of disclosing after the heart, and requiring thaws and squeeze in 1 hour completes.
The 4th step saves backup: the Malus spectabilis fruit juice that above-mentioned squeezing is obtained is stored in the low temperature environment of 1 ~ 5 ℃ standby, described standby period is no more than 24 hours, if need the long period to preserve to need further to reduce storage temperature, be stored in-18 ℃ after preferably Malus spectabilis fruit juice is freezing and can preserve more than 1 year.
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps.
The first step enzyme bating that goes out: the Malus spectabilis pomace obtaining after the 3rd step squeezing in above-mentioned steps (2) is put into the pressure cooker enzyme bating that goes out, and the described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 ℃, maintain 15 minutes.
Second step making beating is filtered: the scraper-type beater that is 2mm with mesh size by above-mentioned Malus spectabilis pomace of going out after enzyme bating making beating.
The 3rd step is joined infusion: select the maltose that soluble solid content is 80%, according to the former pulp of Malus spectabilis: maltose=35 ~ 60:15 ~ 45 take maltose and above-mentioned making beating obtains the former pulp of Malus spectabilis, maltose is added in the former pulp of Malus spectabilis and stirred, then be heated to 95 ~ 100 ℃ of infusions 20 minutes, obtain sugared content and be 30 ~ 55% Malus spectabilis pulp standby, also can add thermal agitation limit interpolation maltose in limit, described standby period is that 48 hours or-18 ℃ are finished in freezing 1 year, the main Malus spectabilis pulp later of soluble solid content of final products Malus spectabilis hawthorn jam determines, the process of jam allotment causes dilution to Malus spectabilis pulp, so need decide according to final products soluble solid concentration the sugar content height of the Malus spectabilis pulp of preparation, the height of the sugared ratio of use while being infusion.
(4) preparation of hawthorn slurry: the sugar content that records hawthorn is 8%, and acid content is 40g/L, puts into go out after the enzyme bating beater that is 2mm with mesh size of pressure cooker and pulls an oar standbyly after hawthorn sorting is cleaned, the described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 ℃, maintain 15 minutes, described standby period is that 48 hours or-18 ℃ are finished in freezing 1 year.
(5) allotment of jam: take 100kg soluble solid content and be 30% Malus spectabilis pulp; According to hawthorn, account for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum and take hawthorn slurry, take the hawthorn slurry of 5 ~ 20kg; The amount that takes Malus spectabilis fruit juice is determining that the soluble solid that the height of the soluble solid of final products Malus spectabilis hawthorn jam, the amount of taking of Malus spectabilis fruit juice can not be crossed mainly with assurance final products Malus spectabilis hawthorn jam is not less than 25%; According to total reducing sugar in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1 takes citric acid; Unclassified stores except Malus spectabilis fruit juice is added in the jacketed pan of band stirring, after stirring, be heated to 95 ~ 100 ℃ of infusions 30 minutes, in infusion process, can not stop stirring, again Malus spectabilis fruit juice is added, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 ℃, this step completes.
(6) filling sterilizing: the jam that step (5) jam is allocated to gained is according to the filling sterilizing of processes well known.
(7) check warehouse-in: be up to the standards and can put in storage according to company standard or GB/T 22474-2008 jam national standard.
Embodiment 2.
Step (1) ~ (4) are with embodiment 1.
(5) allotment of jam: take 100kg soluble solid content and be 55% Malus spectabilis pulp; According to hawthorn, account for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum and take hawthorn slurry, take the hawthorn slurry of 5 ~ 20kg; The amount that takes Malus spectabilis fruit juice is determining the height of the soluble solid of final products Malus spectabilis hawthorn jam, the amount of taking of Malus spectabilis fruit juice approach Malus spectabilis pulp 300% time, the soluble solid of gained Malus spectabilis hawthorn jam approaches 25%, the amount of taking of Malus spectabilis fruit juice can not be very few with the soluble solid that guarantees final products Malus spectabilis hawthorn jam not higher than 50%; According to total reducing sugar in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1 takes citric acid; Unclassified stores except Malus spectabilis fruit juice is added in the jacketed pan of band stirring, after stirring, be heated to 95 ~ 100 ℃ of infusions 30 minutes, in infusion process, can not stop stirring, again Malus spectabilis fruit juice is added, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 ℃, this step completes.
Step (6) ~ (7) are with embodiment 1.
Above preferred embodiment of the present invention is had been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (8)
1. a Malus spectabilis hawthorn jam production technology, is characterized in that, described technique comprises the steps:
(1) raw material proportioning: described Malus spectabilis hawthorn jam consists of calophyllum inophyllum, hawthorn, maltose and citric acid, and soluble solid content is 25 ~ 50%, the former pulp of Malus spectabilis during batching: maltose=35 ~ 60:15 ~ 45; Malus spectabilis fruit juice accounts for 0 ~ 300% of Malus spectabilis pulp; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Described Malus spectabilis pulp be the former pulp of Malus spectabilis that obtains of the pomace of calophyllum inophyllum after squeezing the juice making beating through adding maltose infusion to obtain, described maltose consumption calculation requirement will be used further to calculate after contained moisture deduction itself;
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps:
The sorting of first step raw material is cleaned and is disclosed the heart: select the calophyllum inophyllum that sugar content is 10 ~ 15%, by calophyllum inophyllum by manually selecting impurity elimination thing and mildew and rot fruit, adopt tank and water flow jet that the calophyllum inophyllum after sorting is cleaned, the calophyllum inophyllum after cleaning is disclosed to core through disclosing scheming;
Second step low temperature softening: the above-mentioned calophyllum inophyllum of disclosing after the heart is processed is put into the environment of-10 ~-3 ℃, allow calophyllum inophyllum freeze, after calophyllum inophyllum fully charge, taking out nature thaws, course of defrosting need prevent that airborne condensation vapor is on calophyllum inophyllum surface with plastic bag sealing, and when hand is pinched calophyllum inophyllum deliquescing, this step completes;
The 3rd step squeezing: the calophyllum inophyllum after above-mentioned low temperature softening is pressed to extracting juice with pressafiner or sheet frame squeezer, during squeezing, controlled pressure and squeezing time guarantee that crushing juice rate reaches 30 ~ 50%, collect juice respectively and pomace is standby, described crushing juice rate calculates with the calophyllum inophyllum weight of disclosing after the heart, and requiring thaws and squeeze in 1 hour completes;
The 4th step saves backup: the Malus spectabilis fruit juice that above-mentioned squeezing is obtained is stored in the low temperature environment of 1 ~ 5 ℃ standby, described standby period is for being no more than 24 hours, if need the long period to preserve to need further to reduce storage temperature, be stored in-18 ℃ after preferably Malus spectabilis fruit juice is freezing and can preserve more than 1 year;
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps;
The first step enzyme bating that goes out: the Malus spectabilis pomace obtaining after the 3rd step squeezing in above-mentioned steps (2) is put into the pressure cooker enzyme bating that goes out, and the described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 ℃, maintain 15 ~ 30 minutes;
Second step making beating is filtered: by scraper-type beater making beating for above-mentioned Malus spectabilis pomace of going out after enzyme bating, described beater mesh size is 0.5 ~ 2.2mm;
The 3rd step is joined infusion: according to the former pulp of Malus spectabilis: maltose=35 ~ 60:15 ~ 45 take maltose, maltose is added in the former pulp of Malus spectabilis and stirred, then be heated to 95 ~ 100 ℃ of infusions standby after 10 ~ 30 minutes, also can limit add thermal agitation limit and add maltose, described standby period be in 48 hours, be finished or-18 ℃ be finished in freezing 1 year;
(4) preparation of hawthorn slurry: it is 1.05kg/cm that the clean hawthorn of sorting is put into go out standby, the described enzyme bating condition of going out of pulling an oar after enzyme bating of pressure cooker
2pressure under, 121 ℃, maintain 15 ~ 30 minutes, described beater mesh size is 0.5 ~ 2.2mm, described standby period be in 48 hours, be finished or-18 ℃ be finished in freezing 1 year;
(5) allotment of jam: account for 0 ~ 300% of Malus spectabilis pulp according to Malus spectabilis fruit juice; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Take above-mentioned steps (2) and squeeze the Malus spectabilis fruit juice making, the Malus spectabilis pulp that step (3) makes, hawthorn slurry and the citric acid that step (4) makes, unclassified stores the Malus spectabilis fruit juice making except step (2) is added in the jacketed pan of band stirring, after stirring, be heated to 95 ~ 100 ℃ of infusions 10 ~ 30 minutes, in infusion process, can not stop stirring, the Malus spectabilis fruit juice more described step (2) being made adds, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 ℃, this step completes;
(6) filling sterilizing: the jam that step (5) jam is allocated to gained is according to the filling sterilizing of processes well known;
(7) check warehouse-in: be up to the standards and can put in storage according to company standard or GB/T 22474-2008 jam national standard.
2. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, is characterized in that: described Malus spectabilis hawthorn jam consists of calophyllum inophyllum, hawthorn, maltose and citric acid the former pulp of Malus spectabilis during batching: maltose=35 ~ 60:15 ~ 45; Malus spectabilis fruit juice accounts for 0 ~ 300% of Malus spectabilis pulp; Hawthorn accounts for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum; The consumption foundation of citric acid is total reducing sugar: total acid=25 ~ 35:1 in final products Malus spectabilis hawthorn jam; Described Malus spectabilis pulp be the former pulp of Malus spectabilis that obtains of the pomace of calophyllum inophyllum after squeezing the juice making beating through adding maltose infusion to obtain, described maltose consumption calculation requirement will be used further to calculate after contained moisture deduction itself.
3. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, it is characterized in that: select the calophyllum inophyllum that sugar content is 10 ~ 15%, adopt after the independent pretreatment of fruit juice pulp with hawthorn and citric acid allotment infusion in short-term after again the method for filling sterilization produce and obtain, soluble solid content is 25 ~ 50%.
4. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, is characterized in that: Malus spectabilis juice extracting guarantees that crushing juice rate reaches 30 ~ 50%, and described crushing juice rate calculates with the calophyllum inophyllum weight of disclosing after the heart, and requiring thaws and squeeze in 1 hour completes.
5. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, it is characterized in that: the preparation of described step (4) hawthorn slurry: it is 1.05kg/cm that the clean hawthorn of sorting is put into go out standby, the described enzyme bating condition of going out of pulling an oar after enzyme bating of pressure cooker
2pressure under, 121 ℃, maintain 15 ~ 30 minutes, described beater mesh size is 0.5 ~ 2.2mm, described standby period be in 48 hours, be finished or-18 ℃ be finished in freezing 1 year.
6. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, it is characterized in that: Malus spectabilis fruit juice is stored in the low temperature environment of 1 ~ 5 ℃ standby, described standby period is no more than 24 hours, or after Malus spectabilis fruit juice is freezing, is stored in-18 ℃ and was finished in 1 year.
7. the Malus spectabilis hawthorn jam of explained hereafter according to claim 1, it is characterized in that: during jam allotment, the unclassified stores the Malus spectabilis fruit juice making except step (2) is added in the jacketed pan of band stirring, after stirring, be heated to 95 ~ 100 ℃ of infusions 10 ~ 30 minutes, the Malus spectabilis fruit juice more described step (2) being made adds, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 ℃, this step completes.
8. a Malus spectabilis sauce, is characterized in that: by the production technology described in claim 1-8 any one, prepared.
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| CN104543647A (en) * | 2014-12-26 | 2015-04-29 | 保德县红源果枣有限公司 | Malus micromalus makino jam and preparation method thereof |
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| CN106798283B (en) * | 2016-12-28 | 2020-12-01 | 黄河三角洲京博化工研究院有限公司 | Wolfberry and crabapple compound jam and preparation method thereof |
| CN107212347A (en) * | 2017-06-13 | 2017-09-29 | 山东省十里香芝麻制品有限公司 | A kind of black sesame paste and its preparation technology |
| CN107535916A (en) * | 2017-09-28 | 2018-01-05 | 广西靖西梁鹏食品有限公司 | A kind of Quick production method of haw food |
| CN110101048A (en) * | 2019-06-13 | 2019-08-09 | 承德瑞泰食品有限公司 | A kind of hawthorn deep process and its production line |
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