CN103750090B - Crabapple and hawthorn jam and production technology thereof - Google Patents
Crabapple and hawthorn jam and production technology thereof Download PDFInfo
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- CN103750090B CN103750090B CN201410031615.0A CN201410031615A CN103750090B CN 103750090 B CN103750090 B CN 103750090B CN 201410031615 A CN201410031615 A CN 201410031615A CN 103750090 B CN103750090 B CN 103750090B
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- malus spectabilis
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- calophyllum inophyllum
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- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 50
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 50
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 50
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 50
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 50
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 50
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 50
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 235000005087 Malus prunifolia Nutrition 0.000 title abstract 5
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- 240000000171 Crataegus monogyna Species 0.000 title abstract 3
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 241001481296 Malus spectabilis Species 0.000 claims description 120
- 241001092040 Crataegus Species 0.000 claims description 47
- 240000005589 Calophyllum inophyllum Species 0.000 claims description 46
- 235000009590 Calophyllum inophyllum Nutrition 0.000 claims description 46
- 235000015203 fruit juice Nutrition 0.000 claims description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 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 24
- 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 24
- 238000001802 infusion Methods 0.000 claims description 22
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 7
- 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
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000004364 calculation method 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
- 230000033083 heart process Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000002994 raw material 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
- 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
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 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
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 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
- 238000012994 industrial processing Methods 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 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, establishing in large scale Malus spectabilis is started in recent years in northern China, the a large amount of calophyllum inophyllum of the thing followed is in the urgent need to developing it, calophyllum inophyllum contains a large amount of nutriments, as multivitamin, organic acid etc., the nutrition of needed by human body can be supplemented, improve body function, build up one's resistance to disease, but due to calophyllum inophyllum acidity high, the reasons such as fruit is little, rare human consumption, this just needs to find industrial processing methods, be processed into product to improve its economic worth.
Rare calophyllum inophyllum jam products in the market, say nothing of the Malus spectabilis jam of various viscosity type, existing jam production technology is making beating sugaring infusion, because pulp stands high temperature for a long time, make a lot of nutritional labeling in fruit as serious in vitamin heat loss, Malus spectabilis hawthorn jam provided by the invention and production technology thereof, retain fragrance and the nutritional labeling of calophyllum inophyllum better, the viscosity type adjusting final products is easy in production process, make small enterprise produce various viscosity Malus spectabilis jam series of products and become possibility, the present invention produces the Malus spectabilis hawthorn jam obtained, 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) pulp furnish: described Malus spectabilis hawthorn jam is made up of calophyllum inophyllum, hawthorn, maltose and citric acid, and soluble solid content is 25 ~ 50%, Malus spectabilis former pulp 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 in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1; Described Malus spectabilis pulp is that the pomace of calophyllum inophyllum after the squeezing the juice former pulp of Malus spectabilis obtained of pulling an oar obtains through adding maltose infusion, and described maltose Dosage calculation requires to be used further to calculate by after contained moisture deduction itself.
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps.
The heart is disclosed in the sorting cleaning of first step raw material: select sugar content to be the calophyllum inophyllum of 10 ~ 15%, by calophyllum inophyllum by manually selecting impurity elimination thing and mildew and rot fruit, adopt tank and water flow jet to be cleaned by the calophyllum inophyllum after sorting, the calophyllum inophyllum after cleaning is disclosed core through disclosing scheming.
Second step low temperature softening: by above-mentioned disclose heart process after calophyllum inophyllum put into the environment of-10 ~-3 DEG C, calophyllum inophyllum is allowed to freeze, thaw when taking out nature after calophyllum inophyllum fully charge, course of defrosting need prevent the condensation vapor in air surperficial calophyllum inophyllum with plastic bag sealing, and when hand pinches calophyllum inophyllum deliquescing, this step completes.
3rd step squeezing: by the calophyllum inophyllum pressafiner after above-mentioned low temperature softening or sheet frame squeezer pressure extracting juice, during squeezing, controlled pressure and squeezing time ensure that crushing juice rate reaches 30 ~ 50%, respectively collect juice and pomace for subsequent use, described crushing juice rate is to disclose the calophyllum inophyllum Weight computation after the heart, and requiring thaws and squeeze completed in 1 hour.
4th step saves backup: the Malus spectabilis fruit juice above-mentioned squeezing obtained is stored in the low temperature environment of 1 ~ 5 DEG C for subsequent use, described standby period is for being no more than 24 hours, if need the long period to preserve, needing to reduce storage temperature further, preferably can preserve more than 1 year by being stored in-18 DEG C after freezing for Malus spectabilis fruit juice.
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps.
The first step is gone out enzyme bating: the Malus spectabilis pomace obtained after the 3rd step squeezing in above-mentioned steps (2) is put into pressure cooker and carries out going out enzyme bating, described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 ~ 30 minutes.
Second step making beating is filtered: by the making beating of the scraper-type beater of the Malus spectabilis pomace after the above-mentioned enzyme bating that goes out, described beater mesh size is 0.5 ~ 2.2mm.
3rd step joins 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 stir, then 95 ~ 100 DEG C of infusions are heated to for subsequent use after 10 ~ 30 minutes, also can add thermal agitation limit and add maltose in limit, described standby period be finished in 48 hours or-18 DEG C be finished in freezing 1 year.
(4) preparation of hawthorn slurry: the hawthorn that sorting is cleaned being put into pressure cooker carry out going out for subsequent use, described enzyme bating condition of going out of pulling an oar after enzyme bating is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 ~ 30 minutes, described beater mesh size is 0.5 ~ 2.2mm, described standby period be finished in 48 hours or-18 DEG C 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 in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1; Take the obtained hawthorn slurry of the obtained Malus spectabilis pulp of the obtained Malus spectabilis fruit juice of above-mentioned steps (2) squeezing, step (3), step (4) and citric acid, unclassified stores except the Malus spectabilis fruit juice that step (2) obtains is added in the jacketed pan of band stirring, 95 ~ 100 DEG C of infusions 10 ~ 30 minutes are heated to after stirring, can not stop in infusion process stirring, again the Malus spectabilis fruit juice that described step (2) is obtained is added, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 DEG C, this step completes.
(6) filling sterilizing: by the jam of step (5) jam allotment gained according to the filling sterilizing of processes well known.
(7) inspection warehouse-in: be up to the standards can put in storage according to company standard or GB/T 22474-2008 jam national standard.
The Malus spectabilis pomace that described " the former pulp of Malus spectabilis " obtains for calophyllum inophyllum after squeezing the juice obtains through softening enzyme making beating of going out, and " Malus spectabilis pulp " obtains with after maltose infusion for the former pulp of Malus spectabilis.
The present invention adopts the independent pretreatment of fruit juice pulp, the method of filling sterilization again after allocating infusion is in short-term produced, Malus spectabilis jam can be produced fast according to the Malus spectabilis jam viscosity of order requirements, make enterprise easily can tackle needs and the change in market, make enterprise be easy to produce the Malus spectabilis serial haw jam of various viscosity.
Calophyllum inophyllum is adopted high temperature high pressure enclosed process that calophyllum inophyllum is created to be different from the flavour of normal temperature and pressure infusion jam by the present invention.
By the essential part of fruit and fruit juice separating out, when avoiding suffering traditional handicraft long, high temperature infusion, remains aroma substance and the nutritional labeling of fruit more, gives final products Malus spectabilis jam with fresh fruit fragrance in the present invention.
Detailed description of the invention
Embodiment 1.
A production for Malus spectabilis hawthorn jam, is prepared by following technique.
(1) pulp furnish: 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 in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1; Described maltose Dosage calculation requires to be used further to calculate by after contained moisture deduction itself.
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps.
The heart is disclosed in the sorting cleaning of first step raw material: the sugar content recording 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 to be cleaned by the calophyllum inophyllum after sorting, the calophyllum inophyllum after cleaning is disclosed core through disclosing scheming.
Second step low temperature softening: by above-mentioned disclose heart process after calophyllum inophyllum put into the environment of-5 DEG C, calophyllum inophyllum is allowed to freeze, thaw when taking out nature after calophyllum inophyllum fully charge, course of defrosting need prevent the condensation vapor in air surperficial calophyllum inophyllum with plastic bag sealing, and when hand pinches calophyllum inophyllum deliquescing, this step completes.
3rd step squeezing: by the calophyllum inophyllum pressafiner after above-mentioned low temperature softening or sheet frame squeezer pressure extracting juice, during squeezing, controlled pressure and squeezing time ensure that crushing juice rate reaches 35%, respectively collect juice and pomace for subsequent use, described crushing juice rate is to disclose the calophyllum inophyllum Weight computation after the heart, and requiring thaws and squeeze completed in 1 hour.
4th step saves backup: the Malus spectabilis fruit juice above-mentioned squeezing obtained is stored in the low temperature environment of 1 ~ 5 DEG C for subsequent use, described standby period is no more than 24 hours, if need the long period to preserve, needing to reduce storage temperature further, preferably can preserve more than 1 year by being stored in-18 DEG C after freezing for Malus spectabilis fruit juice.
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps.
The first step is gone out enzyme bating: the Malus spectabilis pomace obtained after the 3rd step squeezing in above-mentioned steps (2) is put into pressure cooker and carries out going out enzyme bating, described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 minutes.
Second step making beating is filtered: the scraper-type beater making beating by the Malus spectabilis pomace mesh size after the above-mentioned enzyme bating that goes out being 2mm.
3rd step joins infusion: select soluble solid content to be the maltose of 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 stir, then 95 ~ 100 DEG C of infusions 20 minutes are heated to, obtain sugared content be 30 ~ 55% Malus spectabilis pulp for subsequent use, also thermal agitation limit interpolation maltose can be added in limit, described standby period is be finished in freezing 1 year for 48 hours or-18 DEG C, 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 the sugar content height of the Malus spectabilis pulp prepared need be decided according to final products concentration of soluble solids, the height of the sugared ratio of the use namely during infusion.
(4) preparation of hawthorn slurry: the sugar content recording hawthorn is 8%, and acid content is 40g/L, put into pressure cooker after hawthorn sorting being cleaned and carry out going out after enzyme bating and pull an oar for subsequent use with the beater that mesh size is 2mm, described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 minutes, described standby period is be finished in freezing 1 year for 48 hours or-18 DEG C.
(5) allotment of jam: take the Malus spectabilis pulp that 100kg soluble solid content is 30%; Account for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum according to hawthorn and take hawthorn slurry, namely take the hawthorn slurry of 5 ~ 20kg; The amount taking Malus spectabilis fruit juice decides the height of the soluble solid of final products Malus spectabilis hawthorn jam, and the amount of taking of Malus spectabilis fruit juice can not be crossed mainly with ensureing that the soluble solid of 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, 95 ~ 100 DEG C of infusions 30 minutes are heated to after stirring, can not stop in infusion process 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 DEG C, this step completes.
(6) filling sterilizing: by the jam of step (5) jam allotment gained according to the filling sterilizing of processes well known.
(7) inspection warehouse-in: be up to the standards 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 the Malus spectabilis pulp that 100kg soluble solid content is 55%; Account for 5 ~ 20% of Malus spectabilis fruit juice and Malus spectabilis pulp weight sum according to hawthorn and take hawthorn slurry, namely take the hawthorn slurry of 5 ~ 20kg; The amount taking Malus spectabilis fruit juice decides the height of the soluble solid of final products Malus spectabilis hawthorn jam, the amount of taking of Malus spectabilis fruit juice close to Malus spectabilis pulp 300% time, the soluble solid of gained Malus spectabilis hawthorn jam is close to 25%, and the amount of taking of Malus spectabilis fruit juice can not be very few to ensure that the soluble solid of final products Malus spectabilis hawthorn jam is 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, 95 ~ 100 DEG C of infusions 30 minutes are heated to after stirring, can not stop in infusion process 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 DEG C, this step completes.
Step (6) ~ (7) are with embodiment 1.
Above preferred embodiment of the present invention has been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the present patent application scope change and improve, and all should still belong within patent covering scope of the present invention.
Claims (2)
1. a Malus spectabilis hawthorn jam production technology, is characterized in that, described technique comprises the steps:
(1) pulp furnish: described Malus spectabilis hawthorn jam is made up of calophyllum inophyllum, hawthorn, maltose and citric acid, and soluble solid content is 25 ~ 50%, Malus spectabilis former pulp 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 in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1; Described Malus spectabilis pulp is that the pomace of calophyllum inophyllum after the squeezing the juice former pulp of Malus spectabilis obtained of pulling an oar obtains through adding maltose infusion, and described maltose Dosage calculation requires to be used further to calculate by after contained moisture deduction itself;
(2) Malus spectabilis juice preparation: the preparation of described Malus spectabilis fruit juice divides four steps:
The heart is disclosed in the sorting cleaning of first step raw material: select sugar content to be the calophyllum inophyllum of 10 ~ 15%, by calophyllum inophyllum by manually selecting impurity elimination thing and mildew and rot fruit, adopt tank and water flow jet to be cleaned by the calophyllum inophyllum after sorting, the calophyllum inophyllum after cleaning is disclosed core through disclosing scheming;
Second step low temperature softening: by above-mentioned disclose heart process after calophyllum inophyllum put into the environment of-10 ~-3 DEG C, calophyllum inophyllum is allowed to freeze, thaw when taking out nature after calophyllum inophyllum fully charge, course of defrosting need prevent the condensation vapor in air surperficial calophyllum inophyllum with plastic bag sealing, and when hand pinches calophyllum inophyllum deliquescing, this step completes;
3rd step squeezing: by the calophyllum inophyllum pressafiner after above-mentioned low temperature softening or sheet frame squeezer pressure extracting juice, during squeezing, controlled pressure and squeezing time ensure that crushing juice rate reaches 30 ~ 50%, respectively collect juice and pomace for subsequent use, described crushing juice rate is to disclose the calophyllum inophyllum Weight computation after the heart, and requiring thaws and squeeze completed in 1 hour;
4th step saves backup: the Malus spectabilis fruit juice above-mentioned squeezing obtained is stored in the low temperature environment of 1 ~ 5 DEG C for subsequent use, and described standby period, for being no more than 24 hours, if need the long period to preserve, needs to reduce storage temperature further;
(3) preparation of Malus spectabilis pulp: the preparation of described Malus spectabilis pulp divides three steps;
The first step is gone out enzyme bating: the Malus spectabilis pomace obtained after the 3rd step squeezing in above-mentioned steps (2) is put into pressure cooker and carries out going out enzyme bating, described enzyme bating condition of going out is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 ~ 30 minutes;
Second step making beating is filtered: by the making beating of the scraper-type beater of the Malus spectabilis pomace after the above-mentioned enzyme bating that goes out, described beater mesh size is 0.5 ~ 2.2mm;
3rd step joins 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 stir, then 95 ~ 100 DEG C of infusions are heated to for subsequent use after 10 ~ 30 minutes, also can add thermal agitation limit and add maltose in limit, described standby period be finished in 48 hours or-18 DEG C be finished in freezing 1 year;
(4) preparation of hawthorn slurry: the hawthorn that sorting is cleaned being put into pressure cooker carry out going out for subsequent use, described enzyme bating condition of going out of pulling an oar after enzyme bating is 1.05kg/cm
2pressure under, 121 DEG C, maintain 15 ~ 30 minutes, described beater mesh size is 0.5 ~ 2.2mm, described standby period be finished in 48 hours or-18 DEG C 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 in final products Malus spectabilis hawthorn jam: total acid=25 ~ 35:1; Take the obtained hawthorn slurry of the obtained Malus spectabilis pulp of the obtained Malus spectabilis fruit juice of above-mentioned steps (2) squeezing, step (3), step (4) and citric acid, unclassified stores except the Malus spectabilis fruit juice that step (2) obtains is added in the jacketed pan of band stirring, 95 ~ 100 DEG C of infusions 10 ~ 30 minutes are heated to after stirring, can not stop in infusion process stirring, again the Malus spectabilis fruit juice that described step (2) is obtained is added, continue to add thermal agitation, when stirring completely and temperature of charge is not less than 48 DEG C, this step completes;
(6) filling sterilizing: by the jam of step (5) jam allotment gained according to the filling sterilizing of processes well known;
(7) inspection warehouse-in: be up to the standards 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, it is characterized in that: be made up of calophyllum inophyllum, hawthorn, maltose and citric acid, in product, soluble solid content is 25 ~ 50%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031615.0A CN103750090B (en) | 2014-01-23 | 2014-01-23 | Crabapple and hawthorn jam and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410031615.0A CN103750090B (en) | 2014-01-23 | 2014-01-23 | Crabapple and hawthorn jam and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103750090A CN103750090A (en) | 2014-04-30 |
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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 |
| CN105310027A (en) * | 2015-11-18 | 2016-02-10 | 河北科技师范学院 | Hawthorn and Chinese-chestnut hamburger cake and processing method thereof |
| 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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| CN101705169B (en) * | 2009-11-16 | 2012-07-04 | 天津市亚天商贸有限公司 | Method for preparing dry hawthorn fruit claret |
| CN102940180B (en) * | 2012-12-10 | 2013-08-21 | 湘潭大学 | Method for manufacturing jam by skin and pulp as well as sac juice of seed melon without seeds |
| CN103250935A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Cactus strawberry purple rice jam and preparation method thereof |
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