CN104304861A - Processing method for low-sugar mulberry jam - Google Patents

Abstract

The invention provides a method for producing low-sugar mulberry jam, which belongs to the technical field of food processing. The invention adopts the secondary sterilization and filling method, which improves the safety and product shelf life of the jam; adopts blanching blunt enzymes, reduces the loss of nutrition and active functions of the jam; uses maltitol instead of white granulated sugar and part of fructose syrup, improves the The quality of the jam reduces the sugar content of the product, meets the needs of low-sugar consumer groups, and has broad market development potential.

Description

A kind of low-sugar mulberry jam processing method

1. Technical field

The invention relates to a method for processing low-sugar mulberry jam, which belongs to the technical field of food processing. the

2. Background technology

Mulberry, also known as mulberry fruit and mulberry jujube, is the nearly mature fruit of the mulberry tree of the genus Moraceae, purple-black or jade-white, oblong, delicious fresh, sweet and slightly sour, and delicious. Mulberry is widely planted in my country. There are many varieties of mulberry in Xinjiang, and the production areas are wide. The counties in Hotan and Yecheng and Shache in Kashgar are the most. the

Mulberry is sweet in taste and cold in nature. The fruit is rich in active protein, vitamins, amino acids, carotene, minerals and other ingredients. , clear ears and eyesight, delay aging, soothe the nerves and nourish the heart, moisten the intestines and laxatives, improve walking, relieve deficiency wind, clear deficiency fire, sharpen joints, dispel rheumatism, hangover and other nutritional effects. the

The patent uses mulberries as raw materials, and through pretreatment, color protection, tissue smashing, sieving, blending, concentration and filling, the low-sugar mulberry jam is obtained. The low-sugar mulberry jam of the invention does not contain any preservatives, and the added substances have no toxic and side effects. Under the premise of improving the quality and characteristics of jam, the nutrition and active function of mulberry will not be reduced, and the original fruit flavor of jam can be maintained. Using maltitol instead of white sugar and part of fructose syrup can reduce the intake of sugar and the release of insulin in the human body , is beneficial to human health, and has broad market potential and development space. the

3. Contents of the invention

Technical problems Solve the technical problems of mulberry jam molding and production, reduce the calorie and sugar content of jam, and meet people's demand for low-sugar jam. the

Technical scheme The present invention provides a kind of low-sugar mulberry jam processing method, specific content is as follows:

A. Pretreatment of raw materials: Picking and selecting high-quality mature mulberry fruits free of diseases and insect pests, cleaning and setting aside. the

B. Color protection: Blanch the treated mulberries in a boiling water bath for 1-4 minutes to inactivate enzymes and protect color. the

C, tissue mashing: put mulberries into a tissue mashing machine, add 40%-90% deionized water (by weight of mulberry), and mash the tissue for 3-8min at 300-800r/min. the

D. Sieving: filter with a 5-30 mesh sieve to remove the stalks and mulberry seeds to obtain mulberry pulp. the

E, deployment and concentration: get mulberry pulp, add 5-20% fructose syrup, 20-50% maltitol, 0.05-0.6% citric acid, 0.05-0.6% sodium citrate, 1-5% pectin ( (based on the weight of mulberry pulp), stirring for 1-7min under the condition of 600-900r/min, stirring evenly, then placing in a jacketed pot for concentration. the

F. Filling: Use a boiling water bath to sterilize the bottle body for the first time for 20-35 minutes, then carry out the second rolling sterilization in the boiling water bath for 10-30 minutes after filling, take it out and cool it to room temperature. the

Main advantage of the present invention and positive effect are as follows:

1. Use hot blanching to protect the color, which can passivate the polyphenol oxidase in the mulberry and achieve the purpose of color protection. the

2. Using maltitol instead of part of fructose syrup for blending reduces the sugar content of jam, greatly reduces its calorie value, improves the quality of jam, and improves its nutritional and active functions. the

3. The second sterilization filling method is adopted, which effectively improves the shelf life of the jam. the

4. Specific implementation

Example 1

Select high-quality and insect-free mulberries, weigh 100g after cleaning, blanch in a boiling water bath for 1min, drain the surface water and cool, put it into a tissue grinder, add 50% deionized water, adjust the speed to 500r/min, The tissue was mashed for 4 minutes, and filtered with 10-mesh and 18-mesh standard sieves. Add 6g fructose syrup, 30g maltitol, 0.2g citric acid, 0.2g sodium citrate, 1.0g pectin to the filtered pulp, stir at 700r/min for 3min, place in a jacketed pot to concentrate to sugar 35% (measured by a hand-held sugar meter). Pour the concentrated jam into an 85mL jam bottle (the bottle has been sterilized in a boiling water bath), tighten the cap, roll and sterilize in a boiling water bath for 20 minutes, take it out and cool to room temperature to obtain low-sugar mulberry jam. the

Example 2

Select high-quality mulberries without pests, weigh 100g after cleaning, scald in a boiling water bath for 2 minutes, drain the surface water and cool, put it into a tissue grinder, add 60% deionized water, adjust the speed to 600r/min, The tissue was mashed for 3 minutes, and filtered through a 10-mesh and 18-mesh standard sieve. Add 7g fructose syrup, 35g maltitol, 0.3g citric acid, 0.3g sodium citrate, 1.5g pectin to the filtered fruit pulp, stir at 600r/min for 4min, place in a jacketed pot to concentrate to sugar content 40% (measured by a hand-held sugar meter). Pour the concentrated jam into an 85mL jam bottle (the bottle has been sterilized in a boiling water bath), tighten the cap, roll and sterilize in a boiling water bath for 28 minutes, take it out and cool it to room temperature, and you can get low-sugar mulberry jam. the

Claims (3)

1. a low-sugar mulberry jam processing method, is characterized in that, takes the following steps: A. Raw material pretreatment: picking and selecting high-quality mature mulberry fruits free from diseases and insect pests, cleaning and setting aside; B. Color protection: scald the processed mulberries in a boiling water bath for 1-4 minutes to inactivate enzymes and protect color; C, tissue mashing: put mulberry into tissue mashing machine, add 40%-90% deionized water (by mulberry weight), at 300-800r/min, tissue mashing 3-8min; D, sieving: adopt 10-80 mesh sieve to filter, remove stalk and mulberry seed, obtain mulberry pulp; E. Deployment and concentration: take mulberry fruit pulp, add fructose syrup, maltitol, citric acid, sodium citrate and pectin in sequence, stir at 600-900r/min for 1-7min, stir evenly and then concentrate in a jacketed pot Sugar content 30-50% (measured by hand-held sugar meter); F. Filling: Standard glass jam bottles are used for filling, sterilized by secondary sterilization, cooled to room temperature, and low-sugar mulberry jam is obtained. 2. A kind of low-sugar mulberry jam processing method according to claim 1, is characterized in that: in described allotment, add 5-20% fructose syrup, 20-50% maltitol, 0.05-0.6% citric acid, 0.05- 0.6% sodium citrate, 1-5% pectin; the added amount is based on the weight of mulberry pulp. 3. A kind of low-sugar mulberry jam processing method according to claim 1, is characterized in that: described filling adopts boiling water bath to carry out bottle body sterilization 20-35min for the first time, after filling, carry out rolling for the second time in boiling water bath Sterilize for 10-30min, take out and cool to room temperature.