CN104664190A - Quince jam processing method - Google Patents

Abstract

The invention discloses a quince jam processing method. The quince jam processing method comprises the following steps: by taking quinces as a main raw material, pretreating the raw material, pulping, carrying out enzyme treatment, sugaring, concentrating, canning, sterilizing, testing, tabelling and the like. By adopting the quince jam processing method, the quinces which are short in processing maturation period and easy to rot are processed into quince jam which is delicious and nutritionally balanced, therefore the utilization rate and the added value of the quinces are increased, and jam products are aslo enriched. The jam finished product has the healthy functions of relaxing tendons and activating collaterals, clearing dampness, relieving summer heat, promoting digestion, lowering qi and the like.

Description

The processing method of Yi Zhong Quinces Quince jam

Technical field

The present invention relates to a kind of processing method of jam, especially relate to the processing method of Yi Zhong Quinces Quince jam.

Background technology

Quinces Quince, is also named oblonga, quite wingceltis, wedge short, bristly hair or beard etc., warm in nature, sweet and sour." Bencao Tujing " is recorded: " control having indigestion in chest diaphragm, remove vinegar water, lower gas quenches the thirst.One or two piece and get into bed is eaten for sleeping, raw ripe all suitable." Wen Quince fruit is containing class active materials such as catechin, yellow phosphorus elements, many compared with other a kind of fruit, such as apple, pear, etc. content, blood vessel intensity can be promoted, ensure health.Traditional Chinese medical science Ren Wei Quinces Quince is warm in nature nontoxic, has clearing damp, relieving summer-heat, stimulates the circulation of the blood and cause the muscles and joints to relax, helps digestion and treat the effect of the diseases such as heatstroke vomiting and diarrhoea, abdominal distension, arthralgia, spasm, indigestion.Mash fruit, get juice and be coated with outward, can nameless gall be controlled.The Quinces Quince maturity period is shorter, and fruit is not easily preserved, easy to be mouldy rotten, and Quinces Quince is processed into period of storage length, appetizing jam, the nutritive value of put forward Gao Quinces Quince and economic worth by the waste ， causing resource.

Summary of the invention

The object of the invention is the open date of the Chang Quinces Quince of added value Yan of Ti Gao Quinces Quince, there is provided a kind of delicious taste, the sour-sweet processing method being suitable for, having the distinctive sense of reality of Tian Ran Quinces Quince and local flavor Quinces Quince jam, finished product jam has the health-care efficacies such as diuretic antihypertensive, clear heat is antipyretic.

Technical scheme of the present invention is:

The processing method of Yi Zhong Quinces Quince jam, is characterized in that, adopts following steps:

A. pretreatment of raw material: select maturation, Wen Quince without disease and pest, the vitamin c solution putting into 0.1-0.2% that is cut into small pieces after cleaning carries out color retention 10-12min, after protecting look, taking-up is filtered dry for subsequent use, through the process of vitamin c solution color protection, the color and luster of finished product jam can not only be stablized, also can enrich the nutriment of finished product jam;

B. pull an oar: carry out making beating process by protecting look Hou Quinces Quince, Cheng Quinces Quince slurry processed;

C. ferment treatment: adds pectase, the cellulase of 0.3-0.4%, the protease of 0.1-0.2% of 0.4-0.6% in Quinces Quince slurry, mixes, and temperature controls as 40-50 DEG C, time is 3-5 hour, through complex enzyme zymohydrolysis, the pectin layer in raw material can be decomposed, separate out more nutritional labeling;

D. sugaring: add xylitol in ferment treatment Hou Quinces Quince slurry, adding proportion is the 4-8% Jia Ru Quinces Quince slurry potassium sorbate of weight 0.06-0.08%, the essence of 0.03-0.05%, make compound, using xylitol as sweetener, the content of eater's blood sugar can not be increased, suitable for patients with diabetes mellitus;

E. concentrate: concentrated 10-15min in vacuum concentration pan compound being placed in 0.05-0.1Mpa vacuum, when sauce body soluble solid is 55-60%, stop concentrated, Vacuum Concentration can reduce the damage to active material in raw material;

F. canned, sealing: the jam concentrated is poured into and killed in the bottle of bacterium, and seal in time;

G. sterilizing: constant temperature water bath sterilization 10-25min jam-jar being put into sterilization box 80-90 DEG C;

H. inspection, labeling: tested by the jam-jar killing bacterium, qualified rear labeling, enters in dry low temperature environment and store.

Beneficial effect: the present invention is short by processing maturation period, Yi Fu Lan Quinces Quince is processed into Quinces Quince jam tasty, balanced in nutrition, the utilization rate of Bu Jin Ti Gao Quinces Quince and added value, also enriched jam product, finished product jam have stimulate the circulation of the blood and cause the muscles and joints to relax, the health-care efficacy such as clearing damp relieving summer-heat, promoting digestion to eliminate stagnation.

Detailed description of the invention

Embodiment 1:

The processing method of Yi Zhong Quinces Quince jam, according to the following steps:

A. pretreatment of raw material: select maturation, Wen Quince without disease and pest, the vitamin c solution putting into 0.1% that is cut into small pieces after cleaning carries out color retention 12min, after protecting look, taking-up is filtered dry for subsequent use, through the process of vitamin c solution color protection, the color and luster of finished product jam can not only be stablized, also can enrich the nutriment of finished product jam;

B. pull an oar: carry out making beating process by protecting look Hou Quinces Quince, Cheng Quinces Quince slurry processed;

C. ferment treatment: the pectase, the cellulase of 0.03kg, the protease of 0.02kg that add 0.04kg in 10kg Quinces Quince slurry, mix, it is 40 DEG C that temperature controls, time is 5 hours, through complex enzyme zymohydrolysis, the pectin layer in raw material can be decomposed, separate out more nutritional labeling;

D. sugaring: the xylitol, the 1kg Chinese flowering quince juice that add 0.4kg in 10kg ferment treatment Hou Quinces Quince slurry, add the potassium sorbate of 0.006kg, the essence of 0.003kg, the konjac glucomannan of 0.002kg, make compound, using xylitol as sweetener, the content of eater's blood sugar can not be increased, suitable for patients with diabetes mellitus;

E. concentrate: concentrated 15min in vacuum concentration pan compound being placed in 0.05Mpa vacuum, when sauce body soluble solid is 55%, stop concentrated, Vacuum Concentration can reduce the damage to active material in raw material;

F. canned, sealing: the jam concentrated is poured into and killed in the bottle of bacterium, and seal in time;

G. sterilizing: constant temperature water bath sterilization 25min jam-jar being put into sterilization box 80 DEG C;

H. inspection, labeling: tested by the jam-jar killing bacterium, qualified rear labeling, enters in dry low temperature environment and store.

Embodiment 2:

The processing method of Yi Zhong Quinces Quince jam, adopts following steps:

A. pretreatment of raw material: select maturation, Wen Quince, sand pear without disease and pest, the citric acid solution putting into 0.15% that is cut into small pieces after cleaning carries out color retention 11min, after protecting look, taking-up is filtered dry for subsequent use, through citric acid solution color retention, the color and luster of finished product jam can not only be stablized, also can enrich the nutriment of finished product jam;

B. pull an oar: by protecting look Hou Quinces Quince, sand pear carries out making beating process, and Cheng Quinces Quince slurry processed and sand pear are starched;

C. ferment treatment: the sand pear slurry mixing of getting 8.5kg Quinces Quince slurry, 1.5kg, adds the pectase of 0.05kg, the cellulase of 0.035kg, the protease of 0.015kg, mix, it is 45 DEG C that temperature controls, time is 4 hours, after enzymolysis, separates out more nutriment;

D. sugaring: the xylitol, 1kg mulberry juice, 1kg mango juice, the 1kg juice of my pomegranate that add 0.6kg in 10kg ferment treatment Hou Quinces Quince slurry, add the potassium sorbate of 0.007kg, the essence of 0.004kg, the xanthans of 0.001kg, make compound, using xylitol as sweetener, the content of eater's blood sugar can not be increased, suitable for patients with diabetes mellitus;

E. concentrate: concentrated 12min in vacuum concentration pan compound being placed in 0.08Mpa vacuum, when sauce body soluble solid is 58%, stop concentrated, Vacuum Concentration can reduce the damage to active material in raw material;

F. canned, sealing: the jam concentrated is poured into and killed in the bottle of bacterium, and seal in time;

G. sterilizing: constant temperature water bath sterilization 18min jam-jar being put into sterilization box 85 DEG C;

H. inspection, labeling: tested by the jam-jar killing bacterium, qualified rear labeling, enters in dry low temperature environment and store.

Embodiment 3:

The processing method of Yi Zhong Quinces Quince jam, adopts following steps:

A. pretreatment of raw material: select maturation, the Wen Quince without disease and pest, birch-leaf pear, beans pears, the vitamin c solution putting into 0.2% that is cut into small pieces after cleaning carries out color retention 10min, after protecting look, taking-up is filtered dry for subsequent use, through the process of vitamin c solution color protection, the color and luster of finished product jam can not only be stablized, also can enrich the nutriment of finished product jam;

B. pull an oar: by protecting look Hou Quinces Quince, birch-leaf pear, beans pears carry out making beating process, and Cheng Quinces Quince slurry processed, birch-leaf pear slurry, beans pears are starched;

C. ferment treatment: get 7kg Quinces Quince slurry, the birch-leaf pear slurry of 2kg, the beans pears slurry mixing of 1kg, add the pectase of 0.06kg, the cellulase of 0.04kg, the amylase of 0.02kg, mix, it is 50 DEG C that temperature controls, time is 3 hours, after enzymolysis, separates out more nutriment;

D. sugaring: the xylitol, 1kg cranberry juice, 1kg carrot juice, the 0.5kg black nightshade juice that add 0.8kg in 10kg ferment treatment Hou Quinces Quince slurry, add the potassium sorbate of 0.008kg, the essence of 0.005kg, the carragheen of 0.001kg, make compound, using xylitol as sweetener, the content of eater's blood sugar can not be increased, suitable for patients with diabetes mellitus;

E. concentrate: concentrated 10min in vacuum concentration pan compound being placed in 0.1Mpa vacuum, when sauce body soluble solid is 60%, stop concentrated, Vacuum Concentration can reduce the damage to active material in raw material;

F. canned, sealing: the jam concentrated is poured into and killed in the bottle of bacterium, and seal in time;

G. sterilizing: constant temperature water bath sterilization 10min jam-jar being put into sterilization box 90 DEG C;

H. inspection, labeling: tested by the jam-jar killing bacterium, qualified rear labeling, enters in dry low temperature environment and store.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the processing method of Yi Zhong Quinces Quince jam, is characterized in that, adopts following steps:

A. pretreatment of raw material: select maturation, Wen Quince without disease and pest, the vitamin c solution putting into 0.1-0.2% that is cut into small pieces after cleaning carries out color retention 10-12min, take out after protecting look be filtered dry for subsequent use;

B. pull an oar: carry out making beating process by protecting look Hou Quinces Quince, Cheng Quinces Quince slurry processed;

C. ferment treatment: adds pectase, the cellulase of 0.3-0.4%, the protease of 0.1-0.2% of 0.4-0.6% in Quinces Quince slurry, mixes, and temperature controls as 40-50 DEG C, and the time is 3-5 hour;

D. sugaring: add xylitol in ferment treatment Hou Quinces Quince slurry, adding proportion is 4-8%, the Jia Ru Quinces Quince slurry potassium sorbate of weight 0.06-0.08%, the essence of 0.03-0.05%, makes compound;

E. concentrate: concentrated 10-15min in vacuum concentration pan compound being placed in 0.05-0.1Mpa vacuum, when sauce body soluble solid is 55-60%, stop concentrated;

F. canned, sealing: the jam concentrated is poured into and killed in the bottle of bacterium, and seal in time;

G. sterilizing: constant temperature water bath sterilization 10-25min jam-jar being put into sterilization box 80-90 DEG C;

H. inspection, labeling: tested by the jam-jar killing bacterium, qualified rear labeling, enters in dry low temperature environment and store.