CN103798570A - Orange jam and preparation method thereof - Google Patents
Orange jam and preparation method thereof Download PDFInfo
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- CN103798570A CN103798570A CN201210462445.2A CN201210462445A CN103798570A CN 103798570 A CN103798570 A CN 103798570A CN 201210462445 A CN201210462445 A CN 201210462445A CN 103798570 A CN103798570 A CN 103798570A
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- orange
- marmalade
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000003094 microcapsule Substances 0.000 claims abstract description 26
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 14
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 14
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 9
- 230000002378 acidificating effect Effects 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 12
- 241000207199 Citrus Species 0.000 claims description 10
- 235000020971 citrus fruits Nutrition 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000011358 absorbing material Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 206010011732 Cyst Diseases 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZIKZPLSIAVHITA-UHFFFAOYSA-N Nomilinic acid Natural products CC(=O)OC(CC(O)=O)C1(C)C(C(C)(C)O)CC(=O)C(C23OC2C(=O)O2)(C)C1CCC3(C)C2C=1C=COC=1 ZIKZPLSIAVHITA-UHFFFAOYSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000031513 cyst Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 125000003472 limonin group Chemical group 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- KPDOJFFZKAUIOE-WNGDLQANSA-N nomilin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@H]2C(C)(C)OC(=O)C[C@@H]([C@]42C)OC(=O)C)C=COC=1 KPDOJFFZKAUIOE-WNGDLQANSA-N 0.000 description 1
- KPDOJFFZKAUIOE-HPFWCIFASA-N nomilin Natural products O=C(O[C@H]1[C@@]2(C)[C@@H](C(C)(C)OC(=O)C1)CC(=O)[C@]1(C)[C@@H]2CC[C@@]2(C)[C@H](c3cocc3)OC(=O)[C@@H]3O[C@@]123)C KPDOJFFZKAUIOE-HPFWCIFASA-N 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-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
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses orange jam and a preparation method thereof. The jam comprises the following ingredients in parts by weight: 47-58 parts of orange pulp, 45-52 parts of white granulated sugar, 0.1-0.3 part of citric acid, 0.01-0.05 part of malic acid, 0.2-1.0 part of sodium carboxymethylcellulose, 1.0-1.5 parts of pectin and 0.5-2.0 parts of microcapsule orange essence. The preparation method comprises the following steps: absorbing materials and softening; preparing pectin liquor; preparing acidic aqueous liquor; concentrating; filling; and sterilizing. According to the orange jam disclosed by the invention, a vacuum concentration process is adopted in the preparation process, so that the original nutrition and flavor of the orange product are well stored. As the orange essence exists in the form of microcapsules, the flavor of the functional components of the orange essence can be effectively maintained, so that the orange jam disclosed by the invention is relatively pure and lasting in flavor.
Description
Technical field
The present invention relates to a kind of jam and preparation method thereof, be specifically related to a kind of marmalade and preparation method thereof.
Background technology
Orange, formal name used at school Citrus reticulate, has another name called orange, is a kind of fruit of Rutaceae both citrus.The outer pachyhymenia of fruit, built-in flesh lobe, is made up of juice bubble and seed.Orange is bright in luster, sweet and sour taste, is the good fruit of common delicious food autumn and winter.The sweet acid of orange taste, warm in nature, enters lung, has appetizing, effect of the moistening lung of quenching the thirst.Cure mainly septum pectorale knot gas, the contrary few food of vomitting, deficiency of stomach-Yin, mouthful in very thirsty, cough with lung heat and insobriety.Orange nutrition is very abundant, and 1 orange just almost meets human body required ascorbic content every day.And in orange, contain more than 170 Plants compounds and more than 60 and plant flavone compound, most of materials are wherein all naturals.In orange, abundant nutritional labeling has the effect such as reducing blood lipid, antiatherosclerosis, for benefiting of angiocardiopathy preventing.In orange juice, contain the material of a kind of " Nomilin " by name, there is the ability that suppresses and kill cancer cell, cancer of the stomach is had to prevention effect.
Orange is carried out to the marmalade that deep processing makes and can make people also can have orange goods in the non-period of growth of the crop, and can solve the unsalable problem after a large amount of maturations of orange, extend orange open date, improve added value of product.The acid of marmalade taste is refreshing, is deeply subject to liking of consumer.Existing process technology generally need to be added certain flavoring orange essence and be rendered palatable, but the active ingredient of flavoring orange essence is limonin and analog thereof, all belong to triterpene substance, there is anticancer and health-care efficacy, but terpene volatility essence and flavoring agent directly adds, be vulnerable to the impact of environment temperature, easily and other component reaction, easily loss, thereby most of color, smell and taste can be hankered suffering damage adding, and affects the final local flavor of product.
Summary of the invention
The technical problem to be solved in the present invention is to provide pure lasting marmalade of a kind of local flavor and preparation method thereof.
Technical scheme provided by the invention is a kind of marmalade, comprises the batching of following weight parts: 47～58 parts of orange pulp, 42～52 parts of white granulated sugars, 0.1～0.3 part of citric acid, 0.01～0.05 part of malic acid, 0.2～1.0 part of sodium carboxymethylcellulose, 1.0～1.5 parts of pectin, 0.5～2.0 part of microcapsules flavoring orange essence.
The preparation method of above-mentioned microcapsules flavoring orange essence is as follows: in converted starch solution, dropwise add citrus seed oil, homogeneous 15～25min under 2000～3000r/min condition, obtain the emulsion of stable citrus seed oil microencapsulation, this emulsion is sprayed dry, so that cyst membrane solidifies and finally makes the citrus seed oil material microencapsulation being wrapped by, be microcapsules flavoring orange essence.
The present invention also provides the preparation method of above-mentioned marmalade, comprises the following steps:
1) take each raw material by formula, for subsequent use;
2) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.04～0.07MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 8～14 minutes, stir 4～8 minutes;
3) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 73～80 ℃;
4) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
5) concentrated: by solution and the step 2 of the material of step 3), step 4)) mixing of materials, add again microcapsules flavoring orange essence, stir, under vacuum 0.01～0.03MPa, 45～65 ℃ of conditions of temperature, being concentrated into soluble solid is 45～55 ° of BX;
6) by filling, the sterilizing while hot of the material of step 5), be marmalade.
Above-mentioned sterilizing is filling good marmalade to be placed in to water-bath sterilization 30～60min or 100～110 ℃ of steam sterilizing 10～30min of 90～100 ℃.
Beneficial effect of the present invention is as follows:
1) the present invention is flavoring orange essence microencapsulation, and it is more lasting that the functional component local flavor in flavoring orange essence keeps, and the marmalade local flavor that makes is pure, mouthfeel is fragrant and sweet.
2) marmalade of the present invention adopts vacuum concentration process in preparation process, avoids the loss of nutriment, preserves preferably the original nutrition of orange product and local flavor.
3) the present invention does not add any artificial color, does not add any anticorrisive agent and bacteriostatic agent, edible safer.
4) the present invention adopts sodium carboxymethylcellulose and pectin as composite thickening agent, can make the sticky viscosity of finished product moderate, has also avoided marmalade to occur elutriation phenomenon simultaneously, thereby extends shelf life of products.
The specific embodiment
The present invention is further elaborated for following specific embodiment, but not as a limitation of the invention.
Embodiment 1
1) preparation of microcapsules flavoring orange essence: in converted starch solution, dropwise add citrus seed oil, homogeneous 15min under 2000r/min condition, spraying is dry, is microcapsules flavoring orange essence;
2) orange pulp 47kg, white granulated sugar 42kg, citric acid 0.1k g, malic acid 0.01kg, sodium carboxymethylcellulose 0.2kg, pectin 1.0kg, microcapsules flavoring orange essence 0.5kg;
3) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.04MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 8 minutes, stir 4 minutes;
4) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 73 ℃;
5) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
6) concentrated: by the mixing of materials of the solution of the material of step 4), step 5) and step 3), then add microcapsules flavoring orange essence, stir, under vacuum 0.01MPa, temperature 45 C condition, being concentrated into soluble solid is 45 ° of BX;
7) by the material of step 6) while hot filling, be placed in the water-bath sterilization 30min of 90 ℃, be marmalade.
Embodiment 2
1) preparation of microcapsules flavoring orange essence: in converted starch solution, dropwise add citrus seed oil, homogeneous 25min under 3000r/min condition, spraying is dry, is microcapsules flavoring orange essence;
2) orange pulp 58kg, white granulated sugar 52kg, citric acid 0.3kg, malic acid 0.05kg, sodium carboxymethylcellulose 1.0kg, pectin 1.5kg, microcapsules flavoring orange essence 2.0kg;
3) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.07MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 14 minutes, stir 8 minutes;
4) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 80 ℃;
5) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
6) concentrated: by the mixing of materials of the solution of the material of step 4), step 5) and step 3), then add microcapsules flavoring orange essence, stir, under vacuum 0.03MPa, 65 ℃ of conditions of temperature, being concentrated into soluble solid is 55 ° of BX;
7) by the material of step 6) while hot filling, be placed in the water-bath sterilization 60min of 100 ℃, be marmalade.
Embodiment 3
1) preparation of microcapsules flavoring orange essence: in converted starch solution, dropwise add citrus seed oil, homogeneous 20min under 2500r/min condition, spraying is dry, is microcapsules flavoring orange essence;
2) orange pulp 50kg, white granulated sugar 48kg, citric acid 0.2kg, malic acid 0.03kg, sodium carboxymethylcellulose 0.8kg, pectin 1.2kg, microcapsules flavoring orange essence 1kg;
3) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.05MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 10 minutes, stir 6 minutes;
4) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 76 ℃;
5) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
6) concentrated: by the mixing of materials of the solution of the material of step 4), step 5) and step 3), then add microcapsules flavoring orange essence, stir, under vacuum 0.02MPa, temperature 50 C condition, being concentrated into soluble solid is 50 ° of BX;
7) by the material of step 6) while hot filling, in 100 ℃ of steam sterilizing 10min, be marmalade.
Embodiment 4
1) preparation of microcapsules flavoring orange essence: in converted starch solution, dropwise add citrus seed oil, homogeneous 25min under 2000r/min condition, spraying is dry, is microcapsules flavoring orange essence;
2) orange pulp 47kg, white granulated sugar 52kg, citric acid 0.1k g, malic acid 0.05kg, sodium carboxymethylcellulose 0.2kg, pectin 1.5kg, microcapsules flavoring orange essence 0.5kg;
3) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.07MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 8 minutes, stir 8 minutes;
4) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 73 ℃;
5) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
6) concentrated: by the mixing of materials of the solution of the material of step 4), step 5) and step 3), then add microcapsules flavoring orange essence, stir, under vacuum 0.03MPa, temperature 45 C condition, being concentrated into soluble solid is 55 ° of BX;
7) by the material of step 6) while hot filling, in 100 ℃ of steam sterilizing 30min, be marmalade.
Claims (4)
1. a marmalade, is characterized in that: the batching that comprises following weight parts: 47～58 parts of orange pulp, 42～52 parts of white granulated sugars, 0.1～0.3 part of citric acid, 0.01～0.05 part of malic acid, 0.2～1.0 part of sodium carboxymethylcellulose, 1.0～1.5 parts of pectin, 0.5～2.0 part of microcapsules flavoring orange essence.
2. marmalade according to claim 1, it is characterized in that: the preparation method of described microcapsules flavoring orange essence is as follows: in converted starch solution, dropwise add citrus seed oil, homogeneous 15～25min under 2000～3000r/min condition, spraying is dry, is microcapsules flavoring orange essence.
3. the preparation method of the marmalade described in claim 1 or 2, is characterized in that: comprise the following steps:
1) take each raw material by formula, for subsequent use;
2) suction is softening: get orange pulp and white granulated sugar and add water and stir, regulating the vacuum of vacuum tank is 0.04～0.07MPa, adopt suction feeding that the mixed material of the orange pulp, white granulated sugar and the water that are stirred is sucked in vacuum tank, softening 8～14 minutes, stir 4～8 minutes;
3) join pectin solution: get the mixing that adds water of sodium carboxymethylcellulose and pectin, heat and stir at 73～80 ℃;
4) join acidic aqueous solution: get citric acid and malic acid is dissolved in water;
5) concentrated: by solution and the step 2 of the material of step 3), step 4)) mixing of materials, add again microcapsules flavoring orange essence, stir, under vacuum 0.01～0.03MPa, 45～65 ℃ of conditions of temperature, being concentrated into soluble solid is 45～55 ° of BX;
6) by filling, the sterilizing while hot of the material of step 5), be marmalade.
4. the preparation method of marmalade according to claim 4, is characterized in that: described sterilizing is filling good marmalade to be placed in to water-bath sterilization 30～60min or 100～110 ℃ of steam sterilizing 10～30min of 90～100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462445.2A CN103798570A (en) | 2012-11-15 | 2012-11-15 | Orange jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210462445.2A CN103798570A (en) | 2012-11-15 | 2012-11-15 | Orange jam and preparation method thereof |
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| CN103798570A true CN103798570A (en) | 2014-05-21 |
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| CN201210462445.2A Pending CN103798570A (en) | 2012-11-15 | 2012-11-15 | Orange jam and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN104738375A (en) * | 2015-04-22 | 2015-07-01 | 詹月星 | Tetrastigma planicaule pulp as well as preparation method and application thereof |
| CN106418328A (en) * | 2016-09-30 | 2017-02-22 | 上海瑞迪康焙烤食品有限公司 | Golden orange stuffing and preparation technology thereof |
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
| CN109170731A (en) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii longan-jujube jam and preparation method thereof |
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| CN101623060A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Mulberry jam and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976204A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Milk calcium jam and preparation method thereof |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN104738375A (en) * | 2015-04-22 | 2015-07-01 | 詹月星 | Tetrastigma planicaule pulp as well as preparation method and application thereof |
| CN106418328A (en) * | 2016-09-30 | 2017-02-22 | 上海瑞迪康焙烤食品有限公司 | Golden orange stuffing and preparation technology thereof |
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
| CN109170731A (en) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii longan-jujube jam and preparation method thereof |
| CN110037269A (en) * | 2019-05-24 | 2019-07-23 | 莱阳海特尔食品有限公司 | It is a kind of in riotous profusion fresh to swagger fruit jam and its preparation process |
| CN112674309A (en) * | 2020-12-22 | 2021-04-20 | 江门市裕景食品有限公司 | Citrus jam and preparation process thereof |
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