CN103931978A - Heat-resisting baking fruit jam - Google Patents
Heat-resisting baking fruit jam Download PDFInfo
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- CN103931978A CN103931978A CN201410129025.1A CN201410129025A CN103931978A CN 103931978 A CN103931978 A CN 103931978A CN 201410129025 A CN201410129025 A CN 201410129025A CN 103931978 A CN103931978 A CN 103931978A
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- citric acid
- temperature
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- 235000013399 edible fruits Nutrition 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 69
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000010009 beating Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 11
- 239000008272 agar Substances 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 9
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 9
- 239000001110 calcium chloride Substances 0.000 claims description 9
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 8
- -1 0.5-1 part Chemical compound 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000011218 segmentation Effects 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 230000000630 rising effect Effects 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 claims description 2
- 241000207961 Sesamum Species 0.000 claims 2
- 238000011049 filling Methods 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000021022 fresh fruits Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- ZMJBYMUCKBYSCP-UHFFFAOYSA-N Hydroxycitric acid Chemical compound OC(=O)C(O)C(O)(C(O)=O)CC(O)=O ZMJBYMUCKBYSCP-UHFFFAOYSA-N 0.000 abstract 1
- 229940089491 hydroxycitric acid Drugs 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 5
- 235000017491 Bambusa tulda Nutrition 0.000 description 5
- 244000082204 Phyllostachys viridis Species 0.000 description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 5
- 239000011425 bamboo Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 244000241235 Citrullus lanatus Species 0.000 description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000021068 Western diet Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a heat-resisting baking fruit jam. The heat-resisting baking fruit jam comprises the following raw materials in parts by weight: 40-60 parts of fresh fruits, 20-40 parts of white granulated sugar, 0.1-1 part of low-methoxy pectin and 0.5-1 part of hydroxy citric acid, and the raw materials are all edible. The obtained heat-resisting baking fruit jam is glossy, even and consistent in color and luster, sweet and pleasant, excellent in mouthfeel, and good in high temperature resistance, and is free of collapse and filling expansion when being used as filling or stuffing, the moisture of the fruit jam exists in form of bond water, and water loss can be avoided. The production process is easy to operate, the raw materials are readily available, and the cost is low.
Description
Technical field
The present invention relates to food processing technology field, refer more particularly to a kind of high-temperature baking resistant jam.
Background technology
Bakery industry only has short decades in Chinese developing history, but, along with the variation of Chinese people's eating habit and increasing of international association, the production of bakery has had new development, and bakery industry becomes the emerging industry of a unique Chinese and Western diets culture blending.Cure jam and be that delicate mouthfeel, the outward appearance made with fresh fruit grain, really (meat) slurry or fruit juice are sparkling and crystal-clear, beautiful in colour, plasticity strong and nondiscolouring in the process of curing, indeformable, not spoiled class baking material, be widely used in sandwich, the fillings and incrustation and seasoning of bakery.Along with the fast development of domestic bakery industry, the demand of curing jam is more and more prosperous in recent years.Due to bakery processing characteristic, requirement is cured jam and is had good resistance to baking property, while baking under high temperature (150-250 DEG C), during as sandwich or fillings, do not occur caving in, the phenomenon such as swollen filling, moisture loss, during as incrustation, there is not the phenomenons such as surface peeling, shriveling, generation bubble, require to cure jam simultaneously and bake through high temperature but still can keep exclusive natural flavour mountaineous of fresh fruit, nondiscolouring, indeformable, sauce body is full an influenza, the fragrant and sweet feature such as pleasant.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of high-temperature baking resistant jam, easily occurs surface peeling, shriveling, generation bubble, the defects such as product color-changeable shape-changeable to overcome prior art.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of high-temperature baking resistant jam, is characterized in that, comprises the raw material composition of following weight portion: 40-60 parts of fresh pulp, and 20-40 parts of white granulated sugars, 0.5-1 part of citric acid, 0.5-1 part of LM, described raw material is all selected food grade;
Described high-temperature baking resistant jam adopts following preparation method to be made:
(1) liquid glucose and citric acid preparation: white granulated sugar is made into 40Bx ° of syrup, with for subsequent use after filtered through gauze, then citric acid is added to the water-soluble solution of equivalent;
(2) making beating: the fresh pulp cleaning up is put into beater, to the raw material processing of pulling an oar;
(3) slurry is concentrated: the pulp that making beating is handled well an and 40Bx ° syrup is heated to 60-70 DEG C, after stirring, continue heating, in the time that rising to 100 DEG C, temperature is incubated 15-20 minutes, be heated to add citric acid solution after boiling, and constantly stir, add again LM, when soluble solid reaches 70-80%, can take the dish out of the pot.
Preferably, described high temperature resistant jam also comprises the raw material composition of following weight portion: 20-40 parts of ripe sesames, and 1-6 parts, agar, 0.5-1 part of anticorrisive agent, 0.5-1 part of sodium alginate, 0.5-1 part, calcium chloride, described raw material is all selected food grade.
Preferably, described anticorrisive agent is sorbic acid.
Preferably, described high temperature resistant jam is further comprising the steps of: the interpolation of (4) auxiliary material: in the slurries after concentrated, add ripe sesame, agar, anticorrisive agent, sodium alginate, calcium chloride by formula, with little fire heating and constantly stirring auxiliary material is fully dissolved.
Preferred, described high temperature resistant jam is further comprising the steps of: (5) tinning, sterilization: in the time that sauce temperature drops to 70 ± 2 DEG C, and tinning while hot, it is fast that tinning and sealing speed are wanted, ensure that tank temperature is not less than 40 DEG C, sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
The present invention compared with prior art has the following advantages: (1) gained high-temperature baking resistant jam of the present invention is glossy, and color and luster uniformity is fragrant and sweet pleasant, mouthfeel high-quality; (2) gained high-temperature baking resistant jam of the present invention has good resistance to elevated temperatures, does not occur caving in, swollen filling during as sandwich or fillings, and moisture content exists with the form in conjunction with water, there will not be moisture loss; (3) the present invention adds agar, LM and three kinds of thickeners of sodium alginate, has enriched mouthfeel and nutritive value; (4) production process of the present invention is simple to operate, and raw material is easy to get, and cost is low.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is further described in detail.
Embodiment mono-:
(1) raw material cleans: select anosis, residual, worm and impurity, 60 parts of ripe fresh raspberries, put into bamboo sieve and rinse well with circulating water, drain for subsequent use;
(2) liquid glucose and citric acid preparation: 30 parts of white granulated sugars are made into 40Bx ° of syrup, for subsequent use after filtering with double gauze, then 1 part of citric acid is added to a small amount of water-soluble solution;
(3) making beating: the raspberry cleaning up is put into beater, by the method for intermittently pulling an oar to the raw material processing of pulling an oar;
(4) slurry is concentrated: the raw material that making beating is handled well an and 40Bx ° syrup is poured in jacketed pan and is heated to 70 DEG C, after stirring, continue heating, in the time that temperature rises to 100 DEG C, be incubated 20 minutes, then add 5 portions of white granulated sugars concentrated, be heated to add citric acid solution after boiling, continue to add 5 portions of white granulated sugars concentrated, and constantly stir, then add 1 part of LM, when soluble solid reaches 80%, when outlet temperature is 105 DEG C, can take the dish out of the pot;
(5) interpolation of auxiliary material: add 6 parts, agar (dissolving in advance with a small amount of hot water), ripe sesame 40 portions of (cooling for subsequent use after drying), 1 part of anticorrisive agent, 1 part of sodium alginate, 1 part, calcium chloride by formula in the slurries after concentrated, auxiliary material is fully dissolved with little fire heating and continuous stirring;
(6) tinning, sterilization: in the time that sauce temperature drops to 70 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
Embodiment bis-:
(1) raw material cleans: select anosis, residual, worm and impurity, 55 parts of ripe fresh apple, put into bamboo sieve and rinse well with circulating water, drain for subsequent use;
(2) liquid glucose and citric acid preparation: 20 parts of white granulated sugars are made into 40Bx ° of syrup, for subsequent use after filtering with double gauze, then 0.9 part of citric acid is added to a small amount of water-soluble solution;
(3) making beating: the fresh apple cleaning up is put into beater, by the method for intermittently pulling an oar to the raw material processing of pulling an oar;
(4) slurry is concentrated: the raw material that making beating is handled well an and 40Bx ° syrup is poured in jacketed pan and is heated to 68 DEG C, after stirring, continue heating, in the time that temperature rises to 100 DEG C, be incubated 18 minutes, then add 5 portions of white granulated sugars concentrated, be heated to add citric acid solution after boiling, continue 5 portions of white granulated sugars concentrated, and constantly stir, then add 0.9 part of LM, when soluble solid reaches 78%, when outlet temperature is 104 DEG C, can take the dish out of the pot;
(5) interpolation of auxiliary material: add 5 parts, agar (dissolving in advance with a small amount of hot water), ripe sesame 30 portions of (cooling for subsequent use after drying), 0.9 part of anticorrisive agent, 0.9 part of sodium alginate, 0.9 part, calcium chloride by formula in the slurries after concentrated, auxiliary material is fully dissolved with little fire heating and continuous stirring;
(6) tinning, sterilization: in the time that sauce temperature drops to 72 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
Embodiment tri-:
(1) raw material cleans: select anosis, residual, worm and impurity, 50 parts of ripe fresh strawberries, put into bamboo sieve and rinse well with circulating water, drain for subsequent use;
(2) liquid glucose and citric acid preparation: 25 portions of white granulated sugars are made into 40Bx ° of syrup, for subsequent use after filtering with double gauze, then 0.8 part of citric acid is added to a small amount of water-soluble solution;
(3) making beating: the fresh water strawberry cleaning up is put into beater, by the method for intermittently pulling an oar to the raw material processing of pulling an oar;
(4) slurry is concentrated: the raw material that making beating is handled well an and 40Bx ° syrup is poured in jacketed pan and is heated to 65 DEG C, after stirring, continue heating, in the time that temperature rises to 100 DEG C, be incubated 17 minutes, then add 5 portions of white granulated sugars concentrated, be heated to add citric acid solution after boiling, continue 5 portions of white granulated sugars concentrated, and constantly stir, then add 0.8 part of LM, when soluble solid reaches 75%, when outlet temperature is 103 DEG C, can take the dish out of the pot;
(5) interpolation of auxiliary material: add 4 parts, agar (dissolving in advance with a small amount of hot water), ripe sesame 35 portions of (cooling for subsequent use after drying), 0.8 part of anticorrisive agent, 0.8 part of sodium alginate, 0.8 part, calcium chloride by formula in the slurries after concentrated, auxiliary material is fully dissolved with little fire heating and continuous stirring;
(6) tinning, sterilization: in the time that sauce temperature drops to 68 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
Embodiment tetra-:
(1) raw material cleans: select anosis, residual, worm and impurity, 45 parts of ripe fresh aspermous watermelon pulp, put into bamboo sieve and rinse well with circulating water, drain for subsequent use;
(2) liquid glucose and citric acid preparation: 15 portions of white granulated sugars are made into 40Bx ° of syrup, for subsequent use after filtering with double gauze, then 0.7 part of citric acid is added to a small amount of water-soluble solution;
(3) making beating: the fresh aspermous watermelon meat cleaning up is put into beater, by the method for intermittently pulling an oar to the raw material processing of pulling an oar;
(4) slurry is concentrated: the raw material that making beating is handled well an and 40Bx ° syrup is poured in jacketed pan and is heated to 63 DEG C, after stirring, continue heating, in the time that temperature rises to 100 DEG C, be incubated 16 minutes, then add 5 portions of white granulated sugars concentrated, be heated to add citric acid solution after boiling, continue 5 portions of white granulated sugars concentrated, and constantly stir, then add 0.7 part of LM, when soluble solid reaches 73%, when outlet temperature is 105 DEG C, can take the dish out of the pot;
(5) interpolation of auxiliary material: add 3 parts, agar (dissolving in advance with a small amount of hot water), ripe sesame 25 portions of (cooling for subsequent use after drying), 0.6 part of anticorrisive agent, 0.6 part of sodium alginate, 0.6 part, calcium chloride by formula in the slurries after concentrated, auxiliary material is fully dissolved with little fire heating and continuous stirring;
(6) tinning, sterilization: in the time that sauce temperature drops to 70 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
Embodiment five:
(1) raw material cleans: select anosis, residual, worm and impurity, 40 parts of ripe fresh blueberries, put into bamboo sieve and rinse well with circulating water, drain for subsequent use;
(2) liquid glucose and citric acid preparation: 10 white granulated sugars are made into 40Bx ° of syrup, for subsequent use after filtering with double gauze, then 0.5 part of citric acid is added to a small amount of water-soluble solution;
(3) making beating: the fresh blueberry cleaning up is put into beater, by the method for intermittently pulling an oar to the raw material processing of pulling an oar;
(4) slurry is concentrated: the raw material that making beating is handled well an and 40Bx ° syrup is poured in jacketed pan and is heated to 60 DEG C, after stirring, continue heating, in the time that temperature rises to 100 DEG C, be incubated 15 minutes, then add 5 portions of white granulated sugars concentrated, be heated to add citric acid solution after boiling, continue 5 portions of white granulated sugars concentrated, and constantly stir, then add 0.5 part of LM, when soluble solid reaches 70%, when outlet temperature is 103 DEG C, can take the dish out of the pot;
(5) interpolation of auxiliary material: add 2 parts, agar (dissolving in advance with a small amount of hot water), ripe sesame 20 portions of (cooling for subsequent use after drying), 0.1 part of anticorrisive agent, 0.1 part of sodium alginate, 0.1 part, calcium chloride by formula in the slurries after concentrated, auxiliary material is fully dissolved with little fire heating and continuous stirring;
(6) tinning, sterilization: in the time that sauce temperature drops to 69 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
The present invention compared with prior art has the following advantages: (1) gained high-temperature baking resistant jam of the present invention is glossy, and color and luster uniformity is fragrant and sweet pleasant, mouthfeel high-quality; (2) gained high-temperature baking resistant jam of the present invention has good resistance to elevated temperatures, does not occur caving in, swollen filling during as sandwich or fillings, and moisture content exists with the form in conjunction with water, there will not be moisture loss; (3) the present invention adds agar, LM and three kinds of thickeners of sodium alginate, has enriched mouthfeel and nutritive value; (4) production process of the present invention is simple to operate, and raw material is easy to get, and cost is low.
It should be noted last that, above detailed description of the invention is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (5)
1. a high-temperature baking resistant jam, is characterized in that, comprises the raw material composition of following weight portion: 40-60 parts of fresh pulp, and 20-40 parts of white granulated sugars, 0.5-1 part of citric acid, 0.5-1 part of LM, described raw material is all selected food grade;
Described high-temperature baking resistant jam adopts following preparation method to be made:
(1) liquid glucose and citric acid preparation: white granulated sugar is made into 40Bx ° of syrup, with for subsequent use after filtered through gauze, then citric acid is added to the water-soluble solution of equivalent;
(2) making beating: the fresh pulp cleaning up is put into beater, to the raw material processing of pulling an oar;
(3) slurry is concentrated: the pulp that making beating is handled well an and 40Bx ° syrup is heated to 60-70 DEG C, after stirring, continue heating, in the time that rising to 100 DEG C, temperature is incubated 15-20 minutes, be heated to add citric acid solution after boiling, and constantly stir, add again LM, when soluble solid reaches 70-80%, can take the dish out of the pot.
2. high-temperature baking resistant jam according to claim 1, is characterized in that, also comprises the raw material composition of following weight portion: 20-40 parts of ripe sesames, 1-6 parts, agar, 0.5-1 part of anticorrisive agent, 0.5-1 part of sodium alginate, 0.5-1 part, calcium chloride, described raw material is all selected food grade.
3. high-temperature baking resistant jam according to claim 2, is characterized in that, described anticorrisive agent is sorbic acid.
4. high-temperature baking resistant jam according to claim 1 and 2, is characterized in that, further comprising the steps of:
(4) interpolation of auxiliary material: in the slurries after concentrated, add ripe sesame, agar, anticorrisive agent, sodium alginate, calcium chloride by formula, with little fire heating and constantly stirring auxiliary material is fully dissolved.
5. high-temperature baking resistant jam according to claim 4, is characterized in that, further comprising the steps of:
(5) tinning, sterilization: in the time that sauce temperature drops to 70 ± 2 DEG C, tinning while hot, it is fast that tinning and sealing speed are wanted, and ensures that tank temperature is not less than 40 DEG C, and sterilization adopts normal pressure boiling water sterilization 10min, and segmentation is cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410129025.1A CN103931978A (en) | 2014-03-31 | 2014-03-31 | Heat-resisting baking fruit jam |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410129025.1A CN103931978A (en) | 2014-03-31 | 2014-03-31 | Heat-resisting baking fruit jam |
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| CN103931978A true CN103931978A (en) | 2014-07-23 |
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| CN201410129025.1A Pending CN103931978A (en) | 2014-03-31 | 2014-03-31 | Heat-resisting baking fruit jam |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286732A (en) * | 2014-09-17 | 2015-01-21 | 南宁振企农业科技开发有限公司 | Hylocereus undulates britt fruit filling and production method thereof |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN105380236A (en) * | 2015-10-14 | 2016-03-09 | 烟台安德利果胶股份有限公司 | Compound low-methoxyl pectin and preparation method and application thereof |
| CN105876511A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and preparation method of flavored peanut butter |
| CN106509753A (en) * | 2016-09-30 | 2017-03-22 | 华南农业大学 | Persea americana jam and preparation method thereof |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
| CN107048289A (en) * | 2017-05-02 | 2017-08-18 | 蚌埠市金旺食品有限公司 | A kind of fruity sauce of resistance to baking |
| CN107772365A (en) * | 2017-10-30 | 2018-03-09 | 格瑞果汁工业（天津）有限公司 | A kind of resistance to baking long shelf-life fruit jam of without grease of low viscosity and preparation method thereof |
| CN108420030A (en) * | 2018-03-26 | 2018-08-21 | 食曰（上海）生物科技有限公司 | High temperature resistant matrimony vine jam and preparation method thereof |
| CN114209037A (en) * | 2021-12-23 | 2022-03-22 | 广东石油化工学院 | Litchi compound jam capable of prolonging preservation period and having strong fragrance and preparation method |
| CN114794430A (en) * | 2022-05-05 | 2022-07-29 | 安徽农业大学 | Blueberry residue baking-resistant jam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104286732A (en) * | 2014-09-17 | 2015-01-21 | 南宁振企农业科技开发有限公司 | Hylocereus undulates britt fruit filling and production method thereof |
| CN105876511A (en) * | 2014-11-20 | 2016-08-24 | 梁京林 | Processing and preparation method of flavored peanut butter |
| CN105380236A (en) * | 2015-10-14 | 2016-03-09 | 烟台安德利果胶股份有限公司 | Compound low-methoxyl pectin and preparation method and application thereof |
| CN106509753A (en) * | 2016-09-30 | 2017-03-22 | 华南农业大学 | Persea americana jam and preparation method thereof |
| CN107048292A (en) * | 2017-04-26 | 2017-08-18 | 上海海融食品科技股份有限公司 | A kind of resistance to baking jam and preparation method thereof |
| CN107048289A (en) * | 2017-05-02 | 2017-08-18 | 蚌埠市金旺食品有限公司 | A kind of fruity sauce of resistance to baking |
| CN107772365A (en) * | 2017-10-30 | 2018-03-09 | 格瑞果汁工业（天津）有限公司 | A kind of resistance to baking long shelf-life fruit jam of without grease of low viscosity and preparation method thereof |
| CN108420030A (en) * | 2018-03-26 | 2018-08-21 | 食曰（上海）生物科技有限公司 | High temperature resistant matrimony vine jam and preparation method thereof |
| CN114209037A (en) * | 2021-12-23 | 2022-03-22 | 广东石油化工学院 | Litchi compound jam capable of prolonging preservation period and having strong fragrance and preparation method |
| CN114794430A (en) * | 2022-05-05 | 2022-07-29 | 安徽农业大学 | Blueberry residue baking-resistant jam and preparation method thereof |
| CN114794430B (en) * | 2022-05-05 | 2023-05-30 | 安徽农业大学 | Blueberry residue baking-resistant jam and preparation method thereof |
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Application publication date: 20140723 |