CN104304853A - Manufacturing method of blueberry large particle jam - Google Patents
Manufacturing method of blueberry large particle jam Download PDFInfo
- Publication number
- CN104304853A CN104304853A CN201410434408.XA CN201410434408A CN104304853A CN 104304853 A CN104304853 A CN 104304853A CN 201410434408 A CN201410434408 A CN 201410434408A CN 104304853 A CN104304853 A CN 104304853A
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- Prior art keywords
- blueberry
- jam
- fruit grain
- parchment
- large fruit
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- 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
- 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
Abstract
The invention relates to the technical field of agricultural product processing, and specifically relates to a manufacturing method of a blueberry large particle jam. The preparation method comprises the following steps: (1) pre-treating fresh blueberry fruits; (2) preparing blueberry large particles; (3) preparing blueberry pulp; (4) preparing blueberry large particle jam. The fresh blueberry fruits are hardened and dried, so the prepared blueberry large particle is chewable, the intact shape of blueberry can be still maintained after sterilization, the anthocyanin content is high and is improved by 74% to 141% compared with that of conventional blueberry jam, and moreover the prepared blueberry jam is chewable and can fully meet the requirements of modern consumers on large particle jams. The technology is improved, the prepared blueberry large particle jam contains syrup and is rich in blueberry large particles, and the provided blueberry large particle jam can be used to manufacture downstream products such as egg tarts, cakes, western cookies, ice creams, and the like.
Description
Technical field
The present invention relates to technical field of agricultural product process, be specifically related to the preparation method of a kind of blueberry large fruit grain jam.
Background technology
Blueberry contains a large amount of anthocyanin, and abundant VitAVitE, carotenoid etc., and research shows that Blueberry has good health-care effect, as functions such as vision protection, softening blood vessel, enhancing human immunities.In blueberry, some specific compounds have strong inhibitory action for cerebral functional deterioration symptoms such as comprising Alzheimer's disease, also have the effect preventing urethral infection.The research of blueberry mainly concentrates on the seed selection of kind, the research promotion of cultivation technique is applied and the antioxidation activity aspect of different blueberry kind.In North America and some countries of Europe, blueberry physiologically active ingredient is extracted and develops the importance that range of functional food is also blueberry deep processing, as the anthocyanin of extracting in blueberry is used for producing food coloring, be processed into health food, production blueberry jam or preserved fruit etc.
Blueberry is as the Typical Representative of small berries, and tender succulence, is very easily mechanically damaged after adopting, physiological metabolism and microbial infection and rot, the not resistance to carrying of fruit and stirring, storage tolerance ability is poor, easily loses product characteristics and edibility, have impact on overall industrial benefit.China's Blueberry is to eat raw, and rapidly, cultivated area and output increase year after year in blueberry development in recent years, and therefore, in order to extend the industrial chain of blueberry, promote the overall efficiency of blueberry industry, exploitation blueberry converted products is imperative.The converted products of blueberry mainly contains that blueberry jam, blueberry are dry, blueberry preserved fruit etc., and wherein blueberry jam has benefited from its abundant nutrition and aromatic mouthfeel is liked by consumer deeply.Current blueberry jam all belongs to homogenate type jam, sauce body is even, fine and smooth soft and smooth, product is suitable for smearing bread or sandwich as biscuit, but without the large fruit grain of blueberry in sauce body, be difficult to meet the theory that consumers in general pursue real fruit particle, also constrain the application of blueberry jam in the end products such as Egg Tarts, cake, western-style cake, ice cream.
Summary of the invention
The object of the invention is in traditional blueberry jam sauce body without the large fruit grain of blueberry, not only constrained its application in downstream product but also be difficult to meet the present situation that modern consumer pursues the large fruit grain of fruit, by the innovation of technique, the preparation method of a kind of blueberry large fruit grain jam is provided, make in product both containing homogenate type sauce body, be rich in again the large fruit grain of blueberry, add the nutritive value of anthocyanin content and jam, expand the purposes of jam in downstream product.
The object of the invention is achieved through the following technical solutions.
A preparation method for blueberry large fruit grain jam, the method is carried out according to the following steps:
(1) pretreatment of blueberry fresh fruit: by blueberry through water cleaning, drain after by weight 1 ︰ 2 ratio separately, be respectively used to prepare the large fruit grain of blueberry and blueberry parchment;
(2) preparation of the large fruit grain of blueberry: blueberry step (1) being accounted for gross weight 1 ∕ 3 immerses in the calcium lactate solution of 2%, at room temperature carry out cure process 4h, Blueberry circulating water rinsing 10min after sclerosis is attached to the calcium lactate on surface to remove, then the air dry oven Blueberry after above-mentioned process being placed in 70 DEG C is dried to water content 10%-50%, for subsequent use;
(3) preparation of blueberry parchment: blueberry step (1) being accounted for gross weight 2 ∕ 3 is placed in organizes beater making beating 2min, obtains blueberry parchment, for subsequent use;
(4) preparation of blueberry large fruit grain jam: by the blueberry parchment of large for the blueberry of step (2) fruit grain and step (3), 10-5 ︰ 30-35 ratio mixing by weight, and according to the gross weight of the large fruit grain of blueberry and parchment add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid.Carry out boiling 20-60min at being heated to 90-100 DEG C after all materials mix, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry large fruit grain jam.
The invention has the beneficial effects as follows:
1, the present invention carries out drying after being hardened by blueberry fresh fruit again, obtained blueberry large fruit grain toughness is higher, complete fruit grain form still can be kept after sterilization, anthocyanin content is high, 74%-141% is improve than traditional blueberry jam, and chewiness is good, modern consumer can be met the consumption of the large fruit grain of fruit is pursued.
2, by the innovation of technique, obtained blueberry large fruit grain jam, both containing homogenate type sauce body, was rich in again the large fruit grain of blueberry, had expanded its application in the downstream product such as Egg Tarts, cake, western-style cake, ice cream.
Detailed description of the invention
By following examples, the present invention is described in further detail, but content of the present invention is not limited thereto.
Explanation to equipment involved by following examples:
Air dry oven: 101-3 type, blue sky, Hangzhou assay apparatus factory;
Beater: DS-1 type, Shanghai Sample Model Factory;
Ultraviolet-uisible spectrophotometer: UV3000 type, Japanese Shimadzu Corporation.
embodiment 1:
(1) pretreatment of blueberry fresh fruit: by blueberry through water cleaning, drain after by weight 1 ︰ 2 ratio separately, be respectively used to prepare the large fruit grain of blueberry and blueberry parchment;
(2) preparation of the large fruit grain of blueberry: the blueberry accounting for gross weight 1 ∕ 3 is immersed in the calcium lactate solution of 2%, at room temperature carries out cure process 4h, the Blueberry circulating water rinsing 10min after sclerosis is attached to the calcium lactate on surface to remove; Then the air dry oven Blueberry after above-mentioned process being placed in 70 DEG C is dried to water content 10%, for subsequent use;
(3) preparation of blueberry parchment: be placed in by the blueberry accounting for gross weight 2 ∕ 3 and organize beater making beating 2min, obtains blueberry full fruit parchment, for subsequent use;
(4) preparation of blueberry large fruit grain jam: by the blueberry parchment of large for the blueberry of step (2) fruit grain and step (3), 5 ︰ 35 ratios mixing by weight, and according to the gross weight of the large fruit grain of blueberry and parchment add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid.Carry out boiling 60min at being heated to 90 DEG C after all materials mix, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry large fruit grain jam.After being pulled an oar together with sauce body by the large fruit grain of jam, the anthocyanin content recording jam with spectrophotometer is 0.075mg/g.
embodiment 2:
In this example, Blueberry after sclerosis is dried to moisture 30% by step (2), the large fruit grain of blueberry and blueberry parchment in step (4), 7 ︰ 33 ratios mixing by weight, and according to the gross weight of the large fruit grain of blueberry and parchment add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid.Carry out boiling 40min at being heated to 95 DEG C after all materials mix, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry large fruit grain jam.The anthocyanin content recording jam with spectrophotometer is 0.063mg/g; All the other process are same as embodiment 1.
embodiment 3:
In this example, Blueberry after sclerosis is dried to moisture 50% by step (2), the large fruit grain of blueberry and blueberry parchment in step (4), 10 ︰ 30 ratios mixing by weight, and according to the gross weight of the large fruit grain of blueberry and parchment add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid.Carry out boiling 20min at being heated to 100 DEG C after all materials mix, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry large fruit grain jam.The anthocyanin content recording jam with spectrophotometer is 0.054mg/g; All the other process are same as embodiment 1.
the making of embodiment 4(homogenate type blueberry jam):
Blueberry conveniently technique organizes beater making beating 2min through cleaning, draining to be placed on, obtain blueberry parchment, subsequently according to blueberry parchment weight add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid.Carry out boiling 40min at being heated to 95 DEG C after all materials mix, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry jam.The anthocyanin content recording jam with spectrophotometer is 0.031mg/g.
Claims (1)
1. a preparation method for blueberry large fruit grain jam, is characterized in that the method is carried out according to the following steps:
1) pretreatment of blueberry fresh fruit: by blueberry through water cleaning, drain after by weight 1:2 ratio separately, be respectively used to prepare the large fruit grain of blueberry and blueberry parchment;
2) preparation of the large fruit grain of blueberry: blueberry step 1) being accounted for gross weight 1 ∕ 3 immerses in the calcium lactate solution of 2%, at room temperature carry out cure process 4h, Blueberry circulating water rinsing 10min after sclerosis is attached to the calcium lactate on surface to remove, then the air dry oven Blueberry after above-mentioned process being placed in 70 DEG C is dried to water content 10%-50%, for subsequent use;
3) preparation of blueberry parchment: blueberry step 1) being accounted for gross weight 2 ∕ 3 is placed in organizes beater making beating 2min, obtains blueberry parchment, for subsequent use;
4) preparation of blueberry large fruit grain jam: by step 2) the large fruit grain of blueberry and the blueberry parchment of step 3), 10-5:30-35 ratio mixing by weight, and according to the gross weight of the large fruit grain of blueberry and parchment add 60% white granulated sugar, 50% fruit syrup, 0.5% pectin, the sodium alginate of 0.3%, the carragheen of 0.1% and 0.2% citric acid;
5) carry out boiling 20-60min at all materials are heated to 90-100 DEG C after mixing, filling, capping, after 85 DEG C of water dip sterilization 20min blueberry large fruit grain jam.
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| CN201410434408.XA CN104304853A (en) | 2014-08-29 | 2014-08-29 | Manufacturing method of blueberry large particle jam |
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| CN201410434408.XA CN104304853A (en) | 2014-08-29 | 2014-08-29 | Manufacturing method of blueberry large particle jam |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595275A (en) * | 2016-01-22 | 2016-05-25 | 陈昊哲 | Making technology for blueberry jam |
| CN107495250A (en) * | 2017-09-25 | 2017-12-22 | 安顺市平坝区万佳农产品开发有限公司 | Golden Rosa roxburghii jam and preparation method thereof |
| CN107712756A (en) * | 2017-10-30 | 2018-02-23 | 贵州海越现代农业有限公司 | The preparation method and blueberry jam of blueberry jam |
| CN107744123A (en) * | 2017-10-30 | 2018-03-02 | 贵州海越现代农业有限公司 | The preparation method and strawberry jam of strawberry jam |
| CN108450860A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry jam and preparation method thereof containing fruit |
| CN112868785A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN113712174A (en) * | 2020-05-26 | 2021-11-30 | 开原川顺食品加工有限公司 | Blueberry jam preparation method based on high-voltage pulse electric field sterilization |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595275A (en) * | 2016-01-22 | 2016-05-25 | 陈昊哲 | Making technology for blueberry jam |
| CN108450860A (en) * | 2016-12-09 | 2018-08-28 | 丹东天赐花卉有限公司 | A kind of blueberry jam and preparation method thereof containing fruit |
| CN107495250A (en) * | 2017-09-25 | 2017-12-22 | 安顺市平坝区万佳农产品开发有限公司 | Golden Rosa roxburghii jam and preparation method thereof |
| CN107712756A (en) * | 2017-10-30 | 2018-02-23 | 贵州海越现代农业有限公司 | The preparation method and blueberry jam of blueberry jam |
| CN107744123A (en) * | 2017-10-30 | 2018-03-02 | 贵州海越现代农业有限公司 | The preparation method and strawberry jam of strawberry jam |
| CN112868785A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN112868785B (en) * | 2019-11-29 | 2023-04-11 | 内蒙古伊利实业集团股份有限公司 | Normal-temperature yoghourt containing whole blueberry and preparation method thereof |
| CN113712174A (en) * | 2020-05-26 | 2021-11-30 | 开原川顺食品加工有限公司 | Blueberry jam preparation method based on high-voltage pulse electric field sterilization |
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Application publication date: 20150128 |