CN104719852A - Production process of auricularia-auricula fruity jam - Google Patents

Abstract

The invention discloses auricularia-auricula fruity jam. The low-sugar-degree auricularia-auricula fruity jam with good color, smell and taste is produced from auricularia auricula, which serves as a raw material, a small amount of refined white sugar and proteoglycan, which serve as sweetening agents, and an extremely small amount of citric acid and essence, which serve as flavoring agents, without adding thickeners. A process is scientific and reasonable, the product is black-brown, is uniform and consistent in color and luster and palatable in sweetness and sourness and has a due smell of auricularia auricula cooked products and a blended fruity flavor, and the jam is in a semi-fluid viscous state, does not secrete juice and is free from sugar crystallization. The sugar content is low, so that the auricularia-auricula fruity jam has nutritional and medical care effects.

Description

Black fungus fruity sauce production technology

 

Technical field

The invention belongs to fruity sauce production technology, be specifically related to a kind of black fungus fruity sauce production technology.

 

Background technology

Black fungus is the mountain delicacy that a kind of nutritive value is higher, and every 100 grams of black fungus contain 10.4 grams of water, 10.5 grams of crude protein, 7.9 grams of amino acid, 1.2 grams of crude fat, 4.2 grams of crude fibres, 4.2 grams of ash contents, 287 milligrams of calcium, 255 milligrams of phosphorus, 49.4 milligram iron, 0.01 milligram of carrot, 0.4 mcg thiamine, 0.73 milligram of riboflavin, 8.2 milligrams of ascorbic acid, 2.5 milligrams of niacins.Black fungus is also rich in colloidal substance; therefore there is moistening lung, cleaning stomach effect, Auricularia polysaccharide has human body thrombosis, have and strengthen nucleic acid and protein metabolism, enhancing antibody immunologic function, antitumor and Cell protection, anti-ageing and prevent and treat the effects such as multiple geriatric disease.For convenience of eat and avoiding traditional greasy mouth of high pol jam, easily generation carious tooth and heat energy is high unfavorable to hypertension, coronary heart disease, diabetic, is eager to develop a kind of low sugar black fungus fruity sauce.

 

Summary of the invention

In order to overcome the above-mentioned defect that prior art field exists, the object of the invention is to, provide a kind of black fungus fruity sauce production technology, sugar content is low, has nutrition, medical care effect.

Black fungus fruity sauce production technology provided by the invention, technological process comprises:

A, pretreatment of raw material: black fungus is at room temperature soaked 8-10h, remove the impurity of ear base, and repeatedly rinse with clear water, drain, and uses colloid mill defibrination, white sugar is mixed with the syrup that concentration is 60-65%, and heating is boiled, and filters for subsequent use;

B, to boil: the jacketed pan black fungus ground being dropped into belt stirrer, and send steam to heat up, add half syrup, agitating heating 30min, add second half syrup again to stir when temperature rises to 80 DEG C, the aqueous solution adding sweetener and acid does not stop to stir, and heating is concentrated into when sauce body soluble solids reaches 25% and is cooled to 40-50 DEG C, add fruity flavor, after stirring, rapid temperature increases is to 90-95 DEG C;

C, tinning: slack tank and cover are cleaned, sterilization, sterilization, while hot tinning;

D, sterilization, cooling: be inverted 10-15min after tinning, utilize waste heat to cover sterilization, cool after sterilization.

Black fungus fruity sauce production technology provided by the invention, its beneficial effect is, craft science is reasonable, and product is pitchy, uniform color is consistent, has the fruital local flavor of the cooked due smell of black fungus and modulation, sour and sweet palatability, sauce body is that semifluid is thick, not juice juice, sugar-free crystallization.Sugar content is low, has nutrition, medical care effect.

 

Detailed description of the invention

Below in conjunction with an embodiment, black fungus fruity sauce production technology provided by the invention is described in detail.

Embodiment

Technological process comprises:

A, pretreatment of raw material: black fungus is at room temperature soaked 8-10h, remove the impurity of ear base, and repeatedly rinse with clear water, drain, and uses colloid mill defibrination, white sugar is mixed with the syrup that concentration is 60-65%, and heating is boiled, and filters for subsequent use;

B, to boil: the jacketed pan black fungus ground being dropped into belt stirrer, and send steam to heat up, add half syrup, agitating heating 30min, add second half syrup again to stir when temperature rises to 80 DEG C, the aqueous solution adding sweetener and acid does not stop to stir, and heating is concentrated into when sauce body soluble solids reaches 25% and is cooled to 40-50 DEG C, add fruity flavor, after stirring, rapid temperature increases is to 90-95 DEG C;

C, tinning: slack tank and cover are cleaned, sterilization, sterilization, while hot tinning;

D, sterilization, cooling: be inverted 10-15min after tinning, utilize waste heat to cover sterilization, cool after sterilization.

Claims (1)

1. a black fungus fruity sauce production technology, is characterized in that, technological process comprises:

A, pretreatment of raw material: black fungus is at room temperature soaked 8-10h, remove the impurity of ear base, and repeatedly rinse with clear water, drain, and uses colloid mill defibrination, white sugar is mixed with the syrup that concentration is 60-65%, and heating is boiled, and filters for subsequent use;

B, to boil: the jacketed pan black fungus ground being dropped into belt stirrer, and send steam to heat up, add half syrup, agitating heating 30min, add second half syrup again to stir when temperature rises to 80 DEG C, the aqueous solution adding sweetener and acid does not stop to stir, and heating is concentrated into when sauce body soluble solids reaches 25% and is cooled to 40-50 DEG C, add fruity flavor, after stirring, rapid temperature increases is to 90-95 DEG C;

C, tinning: slack tank and cover are cleaned, sterilization, sterilization, while hot tinning;

D, sterilization, cooling: be inverted 10-15min after tinning, utilize waste heat to cover sterilization, cool after sterilization.