CN104256234A - Fruit and vegetable jam containing carrot and ponkan peel and manufacturing method thereof - Google Patents

Abstract

The invention discloses fruit and vegetable jam containing carrot and ponkan peel and a manufacturing method thereof. The jam comprises following components by mass: 15% of the ponkan peel, 35% of the carrot, 46.9% of cane sugar, 2% of honey, 1% of citric acid and 0.1% of potassium sorbate. The manufacturing method of the jam is also provided, and protects product color and nutrition components. The jam prepared by adopting the ponkan peel and the carrot is fruit and vegetable type healthcare jam, is good in formula nutrition and taste, free of pigment, orange-red, and natural in color, and has fragrance special to orange.

Description

A kind of fruit and vegetable jam containing carrot and Pon orange peel and preparation method thereof

Technical field

The invention belongs to food technology field, relate to a kind of fruit and vegetable jam containing carrot and Pon orange peel and preparation method thereof.

Background technology

The major product of the fruits and vegetables sauce in currently available technology has strawberry jam, apple jam, catsup, carrot sauce etc.Its production technology is cleaning, making beating, concentrated, allotment, canned, sterilization, can not available protecting nutritional labeling, its taste is more single, and nutritional labeling is not comprehensive.Along with the raising day by day of people's living standard, people start to pay attention to nutritional health food, need a kind of not only delicious but also have the fruit vegetable jam products of good nutrition health care.

Summary of the invention

In order to overcome the defect existed in prior art, the invention provides a kind of fruit and vegetable jam containing carrot and Pon orange peel and preparation method thereof, the fruit and vegetable jam made for raw material with Pon orange peel and carrot is for fruits and vegetables shape nutrition and health care fruit and vegetable jam, fruit and vegetable jam is applied on crust edible, also known as " bread companion ", for looking good, smell good and taste good and nutritious fast food, main as breakfast, dessert, travel food, economical and practical, meet modern fast rhythm of life trend, have vast potential for future development.Its technical scheme is as follows:

Contain a fruit and vegetable jam for carrot and Pon orange peel, its constituent and shared mass percent are: Pon orange peel 15%, carrot 35%, sucrose 46.9%, honey 2%, citric acid 1%, potassium sorbate 0.1%.

The preparation method containing the fruit and vegetable jam of carrot and Pon orange peel of the present invention, comprises the following steps:

1) raw material is selected: select centreless high-quality carrot variety, wipe out the base of a fruit and coring, selects fresh ripe Pon hesperidium aurantium real, pericarp color is with golden yellow, reject go rotten pericarp and sick pityriasis simplex pericarp, wipe out base of fruit and part-green pericarp, shoot off exodermis to remove dirt with planing tool;

2) rinsing: with clear water washing Pon orange peel and Hu Luo;

3) precook: be 3% salt water boil by concentration, put into Pon orange peel, boil 15min, change 3% salt solution, then boil 15min, with circulating water rinsing 1 ~ 2h, till tangerine peel is micro-hardship, picks up and drain;

4) make oar: according to mass percent be: Pon orange peel 15%, carrot 35% raw materials weighing, pulverize Pon orange peel and carrot with the small-sized beater of KY-30, beater aperture is 0.08mm, granularity≤1mm;

5) heating is concentrated: jacketed pan Pon orange peel carrot oar being put into belt stirrer, with sucrose 46.9% infusion, continuous stirring, prevent the bottom of a pan coking bar, boil when pol reaches 60% and stop, add potassium sorbate 0.1%, honey 2%, then add citric acid 1%, adjust ph to 2.7 ~ 2.8, stir off the pot;

6) tinning sealing: every bottled amount 280g, while hot with the sealing of fully automatic vacuum tin seamer, eliminates the oxygen of tank deck gap, prevents tank deck from unbuttoning or divest one's upper garment change and growth of microorganism;

7) high pressure sterilization: close air bleeding valve when leading portion delivery temperature is 107 DEG C in retort, pass into pressure-air, make pot inner pressure increase and remain on 0.15Mpa, start timing when kettle temperature rises to 121 DEG C, 30min terminates;

8) back-pressure cooling: at the end of sterilization, adopt the cooling of back-pressure cold water, first steam off valve, slowly open cooling water valve, make pot inner pressure remain on 0.15Mpa, after 2min, open large inlet valve gradually, when kettle temperature is down to below 100 DEG C, close air valve, strengthen inflow, be cooled to bag central temperature less than 40 DEG C;

9), after the cooling of wiping warehouse-in terminates, take out product wipe surfaces water mark, arrange warehouse-in and preserve.

Compared with prior art, beneficial effect of the present invention:

Pon orange peel in the fruit and vegetable jam containing carrot and Pon orange peel of the present invention is rich in the important elements such as various active composition and phosphorus, potassium, calcium, iron, zinc such as carrotene, flavonoids, pectin, dietary fiber, not only nutritious but also be traditional Chinese medicine, there is cough-relieving, reduce phlegm, stagnant, the anti-cancer of disappearing, the pharmacological action such as anti-ageing, hypoglycemic.Quzhou City is Chinese Pon Gan Zhi township, produces per year more than Pon mandarin orange 400,000 t, has a large amount of pericarps to be dropped every year.Carrot is because of the laudatory title of carotene carotene content very Gao Eryou " glabrousleaf asiabell root ", " gold ginseng ".Quzhou many low mountains and hills landform and red-yellow soil, be suitable for planting carrot.Local carrot aboundresources super quality and competitive price.

The fruit and vegetable jam that the present invention makes for raw material with Pon orange peel and carrot is for fruits and vegetables shape nutrition and health care fruit and vegetable jam, and formula nutritional and mouthfeel are all good, and do not add pigment, product salmon pink, have the distinctive fragranced of citrus, natural in color.

In preparation method process of the present invention, precooking, the concentrated link such as sterilizing, preservation easily makes finished product become crineous.PH value about 2.8, cane sugar content surpasses 60% and easily caramelization occurs, adopt the jacketed pan of belt stirrer prevent sucrose diluted acid and low water condition part of the body cavity below the umbilicus, housing the bladder, kidneys and bowels saccharification result good.Containing higher Vc in finished product, very easily occur to be oxidized and brown stain when pH value 3.0, after therefore adopting fully automatic vacuum tin seamer to make jam sealed cans, air is effectively discharged, and keeps anaerobic state; Improve pH value to 2.7 ~ 2.8 by adding citric acid to help to stop brown stain.Protect Va and Vc to be destroyed less precooking, under the high-temperature operation such as sterilizing, take to keep certain vacuum and suitable control time.

Detailed description of the invention

Technical scheme of the present invention is further illustrated below in conjunction with specific embodiment.

1 materials and methods

1.1 materials and reagent

Pon orange peel: golden yellow color, without mildew and rot, pityriasis simplex, machinery wound; Carrot: centreless fine quality, the crisp look of meat is red; Salt, sucrose, honey, citric acid, potassium sorbate, commercially available.

1.2 instrument and equipment

GT4B2 automatic vacuumcan sealing machine: great Jiao common apparatus factory of Shantou City; 2BV vavuum pump, Shandong vacuum technology Co., Ltd of Fu An group; PLH fountain (cold between a heat) conditioning retort: the mountains and rivers, Tonzhou, Shandong machinery Science and Technology Ltd.; The small-sized beater of KY-30: applied technical research institute of Qufu City, Shandong Province city; The intelligent acidometer of PHS-3B: upper marine rainbow benefit instrument and meter Co., Ltd; Vertical band stirs jacketed pan, Zhucheng Zhong Yuan Machinery Co., Ltd..

1.3 main experimental contents

The test of formula for a product is determined, takes into account nutrition and mouthfeel.Product protects colour test: prevent sucrose caramelization under diluted acid and rare water condition with the jacketed pan of belt stirrer; Prevent Vc autoxidation and Maillard reaction.Precooking and protecting nutrition in sterilization process.

1.4 method of testing

Solubility solid detects: hand-held saccharous detector; PH value measures: the intelligent acidometer of PHS-3B.The organoleptic indicator of product, taste flavor to be tested and assessed marking by 5 Majors of Food personages.

2 results and analysis

2.1 technological process raw material selection → rinsings → oar → batching → mixing of precooking → beat → concentrated → tinning → hexagram tank → sterilizing → inspection → preservation

2.2 key points for operation

2.2.1 centreless high-quality carrot variety selected by raw material, wipes out the base of a fruit and coring.Select fresh ripe Pon hesperidium aurantium real, pericarp color is with golden yellow best.Reject go rotten pericarp and sick pityriasis simplex pericarp, wipe out base of fruit and part-green pericarp.Shoot off exodermis to remove dirt with planing tool.

2.2.2 rinsing clear water washs Pon orange peel and carrot.

2.2.3 precook with 3% salt water boil, put into Pon orange peel, boil 15min, change 3% salt solution, then boil 15min, with circulating water rinsing 1 ~ 2h, till tangerine peel is micro-hardship, picks up and drain.

2.2.4 beat the small-sized beater of oar KY-30 and pulverize Pon orange peel and carrot, beater aperture is 0.08mm, granularity≤1mm.

2.2.5 concentrated jacketed pan Pon orange peel carrot oar being put into belt stirrer of heating, with sucrose infusion, constantly stirs, and prevents the bottom of a pan coking bar, boils when pol reaches 60% and stops, add potassium sorbate, honey, then add citric acid, adjust ph to 2.7 ~ 2.8.Stir off the pot.

2.2.6 the every bottled amount 280g of tinning sealing, while hot with the sealing of fully automatic vacuum tin seamer, eliminates the oxygen of tank deck gap, prevents tank deck from unbuttoning or divest one's upper garment change and growth of microorganism.

2.2.7 air bleeding valve is closed when leading portion delivery temperature is 107 DEG C in high pressure sterilization retort.Pass into pressure-air, make pot inner pressure increase and remain on 0.15Mpa, start timing when kettle temperature rises to 121 DEG C, 30min terminates.

2.2.8 at the end of back-pressure cooling sterilization, adopt the cooling of back-pressure cold water, first steam off valve, slowly open cooling water valve, make pot inner pressure remain on 0.15Mpa, after 2min, open large inlet valve gradually, when kettle temperature is down to below 100 DEG C, close air valve, strengthen inflow, be cooled to bag central temperature less than 40 DEG C.

2.2.9, after the cooling of wiping warehouse-in terminates, take out product wipe surfaces water mark, arrange warehouse-in and preserve.

2.3 the solution of main difficult technical

2.3.1 formula for a product 3 formula tests through judge discovery the 3rd kind of formula nutritional and mouthfeel all good, and do not add pigment, product salmon pink, have the distinctive fragranced of citrus, natural in color, organizes fine uniform.Its formula is: Pon orange peel 15%, carrot 35%, sucrose 46.9%, honey 2%, citric acid 1%, potassium sorbate 0.1%.

2.3.2 product protect look precooking, the concentrated link such as sterilizing, preservation easily makes finished product become crineous.(1) the present invention's fruit and vegetable jam pH value of containing carrot and Pon orange peel about 2.8, cane sugar content surpasses 60% and easily caramelization occurs, adopt the jacketed pan of belt stirrer prevent sucrose diluted acid and low water condition part of the body cavity below the umbilicus, housing the bladder, kidneys and bowels saccharification result good.(2) contain higher Vc in finished product, very easily occur to be oxidized and brown stain when pH value 3.0, after therefore adopting fully automatic vacuum tin seamer to make jam sealed cans, air is effectively discharged, and keeps anaerobic state; Improve pH value to 2.7 ~ 2.8 by adding citric acid to help to stop brown stain.

2.3.3 protect nutrition precooking, protect Va and Vc to be destroyed less under the high-temperature operation such as sterilizing, take to keep certain vacuum and suitable control time.

2.4 product quality indicator

2.4.1 organoleptic indicator organoleptic indicator should meet the regulation of table 1.

Table 1 the present invention contains the fruit and vegetable jam organoleptic indicator of carrot and Pon orange peel

2.4.2 physical and chemical index net weight 280 ± 3g, soluble solid >=60%, pH value 2.7 ~ 2.8.

2.4.3 sanitary safety index sanitary safety index should meet the regulation of table 2.

Table 2 the present invention contains the fruit and vegetable jam sanitary safety index of carrot and Pon orange peel

2.5 Product checking

Pilot product meets above-mentioned index of correlation after testing and requires (referring to table 3), and containing the nutrition (referring to table 4) such as vitamin, carrotene and zinc, iron, magnesium.

The fruit and vegetable jam safe and sanitary that table 3 the present invention contains carrot and Pon orange peel detects

Table 4 the present invention contains the fruit and vegetable jam Analysis of Nutritive Composition of carrot and Pon orange peel

The above, be only best mode for carrying out the invention, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses, and the simple change of the technical scheme that can obtain apparently or equivalence are replaced and all fallen within the scope of protection of the present invention.

Claims (2)

1. contain a fruit and vegetable jam for carrot and Pon orange peel, it is characterized in that, its constituent and shared mass percent are: Pon orange peel 15%, carrot 35%, sucrose 46.9%, honey 2%, citric acid 1%, potassium sorbate 0.1%.

2. the preparation method containing the fruit and vegetable jam of carrot and Pon orange peel according to claim 1, is characterized in that, comprise the following steps:

1) raw material is selected: select centreless high-quality carrot variety, wipe out the base of a fruit and coring, selects fresh ripe Pon hesperidium aurantium real, pericarp color is with golden yellow, reject go rotten pericarp and sick pityriasis simplex pericarp, wipe out base of fruit and part-green pericarp, shoot off exodermis to remove dirt with planing tool;

2) rinsing: with clear water washing Pon orange peel and Hu Luo;

3) precook: be 3% salt water boil by concentration, put into Pon orange peel, boil 15min, change 3% salt solution, then boil 15min, with circulating water rinsing 1 ~ 2h, till tangerine peel is micro-hardship, picks up and drain;

4) make oar: according to mass percent be: Pon orange peel 15%, carrot 35% raw materials weighing, pulverize Pon orange peel and carrot with the small-sized beater of KY-30, beater aperture is 0.08mm, granularity≤1mm;

5) heating is concentrated: jacketed pan Pon orange peel carrot oar being put into belt stirrer, with sucrose 46.9% infusion, continuous stirring, prevent the bottom of a pan coking bar, boil when pol reaches 60% and stop, add potassium sorbate 0.1%, honey 2%, then add citric acid 1%, adjust ph to 2.7 ~ 2.8, stir off the pot;

6) tinning sealing: every bottled amount 280g, while hot with the sealing of fully automatic vacuum tin seamer, eliminates the oxygen of tank deck gap, prevents tank deck from unbuttoning or divest one's upper garment change and growth of microorganism;

7) high pressure sterilization: close air bleeding valve when leading portion delivery temperature is 107 DEG C in retort, pass into pressure-air, make pot inner pressure increase and remain on 0.15Mpa, start timing when kettle temperature rises to 121 DEG C, 30min terminates;

8) back-pressure cooling: at the end of sterilization, adopt the cooling of back-pressure cold water, first steam off valve, slowly open cooling water valve, make pot inner pressure remain on 0.15Mpa, after 2min, open large inlet valve gradually, when kettle temperature is down to below 100 DEG C, close air valve, strengthen inflow, be cooled to bag central temperature less than 40 DEG C;

9), after the cooling of wiping warehouse-in terminates, take out product wipe surfaces water mark, arrange warehouse-in and preserve.