CN104304860A

CN104304860A - Mulberry jam ultra-high pressure sterilization method

Info

Publication number: CN104304860A
Application number: CN201410664252.4A
Authority: CN
Inventors: 李春阳; 杜宝磊
Original assignee: Jiangsu Academy of Agricultural Sciences
Current assignee: Jiangsu Academy of Agricultural Sciences
Priority date: 2014-11-17
Filing date: 2014-11-17
Publication date: 2015-01-28

Abstract

The invention provides a mulberry jam ultra-high pressure sterilization method and belongs to the technical field of food processing. The method comprises the steps that fresh mulberry raw fruits are adopted and mashed; 24-40 percent of glucose, 0.1-5.0 percent of citric acid, 0.1-5.0 percent of sodium citrate and 0.08-0.2 percent of pectin (by weight of mulberry jam) are sequentially added into a fresh mulberry pulp for blending, and then vacuum packing is conducted; ultra-high pressure sterilization treatment is conducted on the conditions of pressure ranging from 200 MPa to 600 MPa, time ranging from 4 min to 40 min and pulsation pressure application for 2-5 times, and finally a high-nutrition active mulberry jam product with excellent color, aroma, taste and shape is obtained.

Description

A kind of mulberry jam super-high-pressure sterilizing method

One, technical field

The present invention is a kind of mulberry jam super-high-pressure sterilizing method, belongs to food processing technology field.

Two, background technology

Mulberry fruit, has another name called mulberry fruit, is the fruit ear of moraceae plants mulberry tree, and color is that purple person is best, eats raw delicious, and sweet middle slightly acid, delicate fragrance is good to eat, and national most area all can be planted, and mainly originates in the ground such as Zhejiang, Jiangsu.Mulberry fruit contains abundant Ingredient, as several functions materials such as polysaccharide, Flavonoid substances, vitamin, amino acid, trace elements, has antitumor, antiviral, effect such as treatment cardiovascular and cerebrovascular disease etc.

Ultrahigh-pressure sterilization is a brand-new non-thermal sterilization technology, can kill harmful bacterium and pathogenic bacteria, avoid heat sterilization to the destruction of nutrition and active material, under guarantee food consumption safety conditions, food color, local flavor, nutrition and functional activity thereof can be kept again.

This patent with fresh mulberry fruit for raw material, through selecting, clean protect look, tissue mashing, allotment obtain mulberry jam, adopt super-pressure to carry out non-thermal sterilization, product color, smell, taste and shape are all good, and nutrition and active function by force, have wide market development prospect.

Three, summary of the invention

Technical scheme the invention provides a kind of mulberry jam super-high-pressure sterilizing method, and particular content is as follows:

A, mulberry fruit pretreatment: mulberry fruit is selected, cleaning, the sodium bicarbonate solution blanching 10-30s that clean mulberries is placed in concentration 0.10%-0.25%, temperature 80-95 DEG C carry out protecting look, then temperature 8-20 DEG C, under rotating speed 400-700r/min condition insulation smash 5-10min to pieces, obtained mulberry fruit pulp, stand-by.

Prepared by B, jam: toward in mulberry fruit pulp, add 20%-40% glucose, 0.1%-5.0% citric acid, 0.1%-5.0% natrium citricum, 0.08%-0.2% pectin (with mulberry fruit pulp weighing scale) successively, under 400-480r/min condition, stir 5-10min, it is 35%-50% that heating is concentrated into solid content, pour in vacuum packaging bag, sealing.

C, ultrahigh-pressure sterilization: packed jam is put into extra-high tension unit, setting pressure 200-600MPa, time 4-40min, pulsating pressure 2-5 time, carries out ultrahigh-pressure sterilization.

Major advantage of the present invention and good effect as follows:

Adopt insulation to smash technology to pieces, Mulberry fruit Middle nutrition species activity can be kept, be conducive to smashing the release of middle active material to pieces.

Adopt Technology of Ultra-high Pressure Sterilization, sterilization temperature is low, effectively maintains the local flavor of product, color and luster, nutrition and active function thereof.

Four, detailed description of the invention

Embodiment 1

Select the mulberry fruit of high-quality without insect pest, 100g is taken after cleaning, in the sodium bicarbonate solution of concentration 0.15%, temperature 85 DEG C, blanching 15s carries out protecting look, after draining surface water cooling, under temperature 9.0 DEG C, rotating speed 450r/min condition, 6min is smashed in insulation to pieces, in mulberry fruit pulp, add 30g glucose, 0.2g citric acid, 0.2g natrium citricum, 0.1g pectin successively, under 450r/min condition, stir 6min, it is till 40% that heating is concentrated into solid content, pour in vacuum bag, sealing.Packed jam is put into extra-high tension unit, setting pressure 500Mpa, dwell time 21min, pulsating pressure number of times 3 times, carries out sterilization processing.

Embodiment 2

Select the mulberry fruit of high-quality without insect pest, 100g is taken after cleaning, in the sodium bicarbonate solution of concentration 0.20%, temperature 90 DEG C, blanching 10s carries out protecting look, after draining surface water cooling, under temperature 9.5 DEG C, rotating speed 500r/min condition, 5min is smashed in insulation to pieces, in mulberry fruit pulp, add 35g glucose, 0.10g citric acid, 0.10g natrium citricum, 0.15g pectin successively, under 550r/min condition, stir 5min, it is till 45% that heating is concentrated into solid content, pour in vacuum bag, sealing.Packed jam is put into extra-high tension unit, setting pressure 550Mpa, dwell time 15min, pulsating pressure number of times 4 times, carries out sterilization processing.

Claims

1. a mulberry jam super-high-pressure sterilizing method, is characterized in that, takes following steps:

A, mulberry fruit pretreatment: mulberry fruit is selected, cleaning, look is protected in blanching, insulation is smashed to pieces, obtained mulberry fruit pulp, stand-by;

Prepared by B, mulberry jam: toward in mulberry fruit pulp, add glucose, citric acid, natrium citricum and pectin successively, and under 400-480r/min condition, stir 5-10min, it is 35-50% that heating is concentrated into solid content, pours in vacuum packaging bag, sealing;

C, ultrahigh-pressure sterilization: packed jam is put into extra-high tension unit, setting sterilization conditions, carries out ultrahigh-pressure sterilization.

2. a kind of mulberry jam super-high-pressure sterilizing method according to claim 1, is characterized in that: in mulberry fruit pretreatment, blanching condition of color protection is concentration 0.10%-0.25% sodium acid carbonate, water temperature 80-95 DEG C, time 10-30s; It is temperature 8-20 DEG C, rotating speed 400-700r/min, time 5-10min that condition is smashed in insulation to pieces.

3. a kind of mulberry jam super-high-pressure sterilizing method according to claim 1, it is characterized in that: add 20%-40% glucose, 0.1%-5.0% citric acid, 0.1%-5.0% natrium citricum, 0.08%-0.2% pectin in described mulberry jam preparation, described addition is with mulberry fruit pulp weighing scale.

4. a kind of mulberry jam super-high-pressure sterilizing method according to claim 1, is characterized in that: described ultrahigh-pressure sterilization condition is pressure 200-600MPa, time 4-40min, pulsating pressure 2-5 time.