CN104171783A - Preparation method of pyracantha fortuneana fruit sauce - Google Patents
Preparation method of pyracantha fortuneana fruit sauce Download PDFInfo
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- CN104171783A CN104171783A CN201410335287.3A CN201410335287A CN104171783A CN 104171783 A CN104171783 A CN 104171783A CN 201410335287 A CN201410335287 A CN 201410335287A CN 104171783 A CN104171783 A CN 104171783A
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- Prior art keywords
- sour jujube
- fiery sour
- pyracantha fortuneana
- jam
- homogeneous
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- 241001295692 Pyracantha fortuneana Species 0.000 title abstract 7
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
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- 238000012545 processing Methods 0.000 claims description 22
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of pyracantha fortuneana fruit sauce. The preparation method comprises the following steps: selecting pyracantha fortuneana as a main raw material, cleaning, pulping, performing enzyme treatment, dosing, homogenizing, concentrating, canning, sterilizing, storing and the like. According to the pyracantha fortuneana fruit sauce prepared by adopting the method, peculiar flavor substances of the pyracantha fortuneana are reserved as far as possible through pectase treatment, the utilization rate and nutritional value of the pyracantha fortuneana are increased, and the coarse mouth feel of the fruit sauce is removed through homogenizing treatment; the fruit sauce is moderate in sourness and sweetness, fine in sauce body, proper in viscosity and coordinative in flavor, has pure, rich, elegant and harmonious peculiar flavor of the pyracantha fortuneana, and has the effects of removing qi stagnation, relieving dysentery, activating blood, stopping bleeding, promoting digestion, improving the immunity of a human body and the like after being often eaten.
Description
?
Technical field
The present invention relates to a kind of preparation method of jam, especially relate to a kind of preparation method of fiery sour jujube jam.
Background technology
Fire sour jujube has another name called Fortune Firethorn Fruit, help grain, torch fruit, fortune firethorn fruit, rose family Pyracantha evergreen shrubs or dungarunga.Fire sour jujube tree-like grace, there are full-blown flowers in the summer, and there is haw in the autumn, and it is very of a specified duration that fruit retains end of the branch, does hedgerow and Landscape material in garden, can be used as hedgerow in roadside, beautifies, greening environment.Firethorn fruit contains abundant organic acid, protein, amino acid, vitamin and multiple mineral element, and haw contains abundant moisture, protein, fat, carbohydrate, vitamin A, B, C, D and mineral calcium, phosphorus, iron and dietary fiber.To diabetes, hyperlipemia, artery sclerosis, constipation.Separate liver poison and have obvious curative effects, it can remove rubbish in body, improves body-internal-circulation, and the effect such as enhance metabolism.At present, fiery sour jujube fruit is processed to the drink such as beverage or fruit wine mostly, in existing process, has the larger deficiency of sour jujube fruit nutriment loss of catching fire.
Summary of the invention
Technical problem to be solved by this invention is taking fiery sour jujube as raw material, adopt the steps such as raw material pulping, enzyme processing, allotment, homogeneous, concentrated, canned, sterilizing to be made, this method can fully retain the nutritional labeling in raw material, the preparation method of fiery sour jujube jam of health care such as provide a kind of and have promoting production of body fluid and nourishing the lung, expelling wind and removing dampness, astringe the lung to stop cough, the nutriment that has reduced raw material runs off, and has improved the utilization rate of raw material.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for fiery sour jujube jam, carry out as follows:
A, pretreatment of raw material: select maturation, fiery sour jujube without disease and pest, stripping and slicing stoning processing after cleaning;
B, making beating: by adding processings of pull an oar of weight 3-4 water doubly in the fiery sour jujube after stripping and slicing stoning, filter through 60-80 eye mesh screen, in filter residue, add 1-2 water continuation doubly to pull an oar, twice slurries of gained are mixed and made into fiery sour jujube pulp, have reduced the loss of nutriment;
C, enzyme processing: to the pectase that adds 0.4-0.5% in fiery sour jujube pulp, mix, temperature control is 40-45 DEG C, and the time is 4-6 hour, by the enzymolysis of pectase, makes fiery sour jujube separate out more nutriment;
D, allotment: in enzyme fiery sour jujube pulp after treatment, add the citric acid of 10-12% fructose, 0.4-0.8%, the gelatin of 0.1-0.2% to mix, make mixed liquor;
E, homogeneous: by deployed mixed liquor homogeneous under 50-60 DEG C, the pressure of 20-25Mpa, homogeneous 1-3 time, through homogeneous processing, has eliminated coarse mouthfeel in jam, has improved the quality of jam;
F, concentrated: compound is placed in to concentrated 10-15min in the vacuum concentration pan of 0.05-0.1Mpa vacuum, when sauce body soluble solid is 55-60%, stops concentrating, Vacuum Concentration, reduces the destruction to sauce body nutritional labeling;
G, canned: canned when slurry temperature drops to 80-85 DEG C, canned after immediately sealing;
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 15-20min of 140-150 DEG C, then cooling gradually, cryopreservation.
Beneficial effect: the fiery sour jujube jam that the present invention makes, by pectase processing, preserve as much as possible the exclusive flavor substance of fiery sour jujube, improve utilization rate and the nutritive value of fiery sour jujube, through homogeneous processing, eliminated coarse mouthfeel in jam, make jam sour and sweet palatability, sauce body exquisiteness, thickness appropriateness, flavor coordination, has pure, strong, graceful harmonious fiery sour jujube peculiar flavour, often eats and has the effects such as long-pending only dysentery, promoting blood circulation and hemostasis, short digestion, raising body immunity that disappear.
Detailed description of the invention
Embodiment 1: a kind of preparation method of fiery sour jujube jam, carry out as follows:
A, pretreatment of raw material: select maturation, fiery sour jujube without disease and pest, stripping and slicing stoning processing after cleaning;
B, making beating: by the water that adds 9kg in the fiery sour jujube after the 3kg stripping and slicing stoning processing of pulling an oar, filter through 60 eye mesh screens, in filter residue, add the water of 1 times to continue making beating, twice slurries of gained are mixed and made into fiery sour jujube pulp, have reduced the loss of nutriment;
C, enzyme processing: to the pectase that adds 0.04kg in the fiery sour jujube pulp of 10kg, mix, temperature control is 40 DEG C, and the time is 6 hours, by the enzymolysis of pectase, makes fiery sour jujube separate out more nutriment;
D, allotment: in 10kg enzyme fiery sour jujube pulp after treatment, add the maltose of 1kg, the citric acid of 0.04kg, the xanthans of 0.01kg to mix, make mixed liquor;
E, homogeneous: by mixed liquor after treatment enzyme homogeneous under 50 DEG C, the pressure of 20Mpa, homogeneous 2 times, through homogeneous processing, has eliminated coarse mouthfeel in jam, has improved the quality of jam;
F, concentrated: compound is placed in to concentrated 15min in the vacuum concentration pan of 0.05Mpa vacuum, when sauce body soluble solid is 55%, stops concentrating, Vacuum Concentration, reduces the destruction to sauce body nutritional labeling;
G, canned: canned when slurry temperature drops to 80-85 DEG C, canned after immediately sealing;
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 20min of 140 DEG C, then cooling gradually, cryopreservation.
Embodiment 2: a kind of preparation method of fiery sour jujube jam, carry out as follows:
A, pretreatment of raw material: select maturation, the fiery sour jujube without disease and pest, Chinese holly fruit, stripping and slicing stoning processing after cleaning;
B, making beating: the fiery sour jujube after 1.5kg stripping and slicing stoning is mixed with the Chinese holly fruit of 0.5kg, add the processing of pulling an oar of the water of 7kg, filter through 70 eye mesh screens, in filter residue, add the water of 2 times to continue making beating, twice slurries of gained are mixed and made into fiery sour jujube pulp, have reduced the loss of nutriment;
C, enzyme processing: to the pectase, the 0.03kg protease that add 0.045kg in 10kg fire sour jujube pulp, mix, temperature control is 42 DEG C, and the time is 5 hours, by the enzymolysis of complex enzyme, makes raw material separate out more nutriment;
D, allotment: in 10kg enzyme fiery sour jujube pulp after treatment, add the fructose of 1.1kg, the blackberry, blueberry juice of 0.5kg, the citric acid of 0.06kg, the gelatin of 0.015kg to mix, make mixed liquor;
E, homogeneous: by mixed liquor after treatment enzyme homogeneous under 55 DEG C, the pressure of 23Mpa, homogeneous 3 times, through homogeneous processing, has eliminated coarse mouthfeel in jam, has improved the quality of jam;
F, concentrated: after the mixed liquor after homogeneous is stirred, get 10kg and put into interlayer concentration pan, Steam Heating concentrates 20min, add the konjac glucomannan of 10g, continue concentrated 20min, add the potassium sorbate of 2g, the concentrated 5min tinning that takes the dish out of the pot again, steam is concentrated, has reduced concentration time;
G, canned: canned when slurry temperature drops to 83 DEG C, canned after immediately sealing;
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 18min of 145 DEG C, then cooling gradually, cryopreservation.
Embodiment 3: a kind of preparation method of fiery sour jujube jam, carry out as follows:
A, pretreatment of raw material: select maturation, fiery sour jujube, mulberry fruit, raspberry without disease and pest, stripping and slicing stoning processing after cleaning;
B, making beating: the raspberry of the mulberry fruit of the fiery sour jujube after 1.5kg stripping and slicing stoning, 0.25kg, 0.25kg is mixed, add the processing of pulling an oar of the water of 8kg, filter through 80 eye mesh screens, in filter residue, add the water of 1.5 times to continue making beating, twice slurries of gained are mixed and made into fiery sour jujube pulp, have reduced the loss of nutriment;
C, enzyme processing: to the pectase, 0.03 cellulase that add 0.05kg in 10kg fire sour jujube pulp, mix, temperature control is 45 DEG C, and the time is 4 hours, by the enzymolysis of complex enzyme, makes raw material separate out more nutriment;
D, allotment: in 10kg enzyme fiery sour jujube pulp after treatment, add the fructose of 1.2kg, the glossy privet fruit fruit juice of 0.6kg, the birch-leaf pear juice of 0.5kg, the Malus spectabilis fruit juice of 0.5kg, the citric acid of 0.08kg, the gelatin of 0.02kg to mix, make mixed liquor;
E, homogeneous: by mixed liquor after treatment enzyme homogeneous under 60 DEG C, the pressure of 25Mpa, homogeneous 1 time, through homogeneous processing, has eliminated coarse mouthfeel in jam, has improved the quality of jam;
F, concentrated: compound is placed in to concentrated 10min in the vacuum concentration pan of 0.1Mpa vacuum, when sauce body soluble solid is 60%, stops concentrating, Vacuum Concentration, reduces the destruction to sauce body nutritional labeling;
G, canned: canned when slurry temperature drops to 85 DEG C, canned after immediately sealing;
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 15min of 150 DEG C, then cooling gradually, cryopreservation.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for fiery sour jujube jam, is characterized in that: adopt following steps:
A, pretreatment of raw material: select maturation, fiery sour jujube without disease and pest, stripping and slicing stoning processing after cleaning;
B, making beating: by adding processings of pull an oar of weight 3-4 water doubly in the fiery sour jujube after stripping and slicing stoning, filter through 60-80 eye mesh screen, in filter residue, add 1-2 water continuation doubly to pull an oar, twice slurries of gained are mixed and made into fiery sour jujube pulp;
C, enzyme processing: to the pectase that adds 0.4-0.5% in fiery sour jujube pulp, mix, temperature control is 40-45 DEG C, and the time is 4-6 hour;
D, allotment: in enzyme fiery sour jujube pulp after treatment, add the citric acid of 10-12% maltose, 0.4-0.8%, the xanthans of 0.1-0.2% to mix, make mixed liquor;
E, homogeneous: by deployed mixed liquor homogeneous under 50-60 DEG C, the pressure of 20-25Mpa, homogeneous 1-3 time;
F, concentrated: compound is placed in to concentrated 10-15min in the vacuum concentration pan of 0.05-0.1Mpa vacuum, when sauce body soluble solid is 55-60%, stops concentrating;
G, canned: canned when slurry temperature drops to 80-85 DEG C, canned after immediately sealing;
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 15-20min of 140-150 DEG C, then cooling gradually, cryopreservation.
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