CN104824496A - Watermelon peel jam of perilla oil meal and preparation method therefor - Google Patents
Watermelon peel jam of perilla oil meal and preparation method therefor Download PDFInfo
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- CN104824496A CN104824496A CN201510191824.6A CN201510191824A CN104824496A CN 104824496 A CN104824496 A CN 104824496A CN 201510191824 A CN201510191824 A CN 201510191824A CN 104824496 A CN104824496 A CN 104824496A
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- perilla oil
- oil meal
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- watermelon peel
- purple perilla
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Abstract
The present invention discloses a watermelon peel jam of perilla oil meal and a preparation method therefor. The watermelon peel jam of perilla oil meal is prepared from the following raw materials in parts by weight: 800-1000 parts of watermelon peel, 35-50 parts of perilla oil meal, 10-14 parts of citric acid, 250-400 parts of white granulated sugar, 10-15 parts of dry red wine, 6-10 parts of gelatine powder, 50-70 parts of mulberries and a proper amount of water. In particular, a conventional process of adding the jam into the perilla oil meal is improved. By mixing and putting the perilla oil meal and dry red wine before addition in an ultrasonic wave extraction machine to act for a while, the taste of the perilla oil meal is improved, so that the taste of the jam is of a relative fragrant characteristic, and therefore, the flavor of the jam is improved. By adding a certain amount of mulberries, the watermelon peel single in color has certain colorful components, and meanwhile, extraction is relatively thorough by using the dry red wine with certain alcoholic concentration.
Description
Technical field
The invention belongs to the technology field of jam, be specifically related to watermelon peel jam of a kind of purple perilla oil meal and preparation method thereof.
Background technology
Ultrasound-assisted extraction be utilize Ultrasonic Radiation pressure to produce strong cavitation effect, disturbance effect, high acceleration, smash and stirring action grade effect, increase molecular motion of material frequency and speed, increase solvent penetration power, thus acceleration target component enters solvent, promotes the carrying out of extracting.Ultrasound-assisted extraction, compared with traditional abstraction technique, has quick, inexpensive, efficient advantage; Compared with supercritical fluid extraction, the equipment of ultrasonic extraction is more simple, can extract more compounds, because ultrasonic extraction can use any one solvent; Compared with microwave auxiliary extraction, the step of ultrasonic extraction is less, and extraction process is simple, and not easily pollute extract, rate of extraction is in some cases safer sooner.
Purple perilla oil meal be purple perilla seed oil expression after solid residue, purple perilla oil meal Middle nutrition is very abundant, according to surveying and determination, protein content up to 42.58%, respectively than high by 10.28% in flax, peanut oil meal, 0.88%; Wherein unrighted acid is than also many in soybean oil, raw phospholipid is 6.96%, crude fibre 20.59%, ash content 6.03%, phosphorus 2.20%, calcium 2.0%, long-term eating has mitigation to hypertension, high fat of blood, coronary heart disease, the moreover spices of purple perilla oil meal or a kind of fragrant odour, not only fragrant odour is good to eat, and without carcinogens such as sinigrin, free phenol, phenol violets.In a word, purple perilla oil meal, not only containing a large amount of aliphatic acid and amino acid, also containing a large amount of trace elements, has the value of development and utilization very much.
Summary of the invention
A kind of watermelon peel jam of purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: watermelon peel 800 ~ 1000, purple perilla oil meal 35 ~ 50, citric acid 10 ~ 14, white granulated sugar 250 ~ 400, claret 10 ~ 15, jelly powder 6 ~ 10, mulberries 50 ~ 70 and appropriate water;
A preparation method for the watermelon peel jam of purple perilla oil meal, is characterized in that, comprises following step:
(1) watermelon peel is removed inner melon pulp and epidermis, put into bruisher together with mulberries and mash into pureed, put into jacketed pan, add the water of 4 ~ 6 times of its weight portions simultaneously, soak for subsequent use;
(2) after claret being added the water of equivalent, be blended in purple perilla oil meal, soak 20 ~ 30min and fully absorb water, put into ultrasonic extraction machine, Modulating Power 0.75kw, under 60 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) jacketed pan described in (1) is boiled, then limit is stirred and is just added white granulated sugar, after sugar dissolves completely, add citric acid, purple perilla oil meal, jelly powder and other residual components described in (2), little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
By being pulverized by purple perilla oil meal, precision takes 10g, is placed in beaker, then uses slow fire boiling 30min with 100ml distilled water immersion 30min, and continuous 2 times, filter residue washes 2 times with water.Merging filtrate and flushing liquor, high speed centrifugation, the supernatant hydrochloric acid of isopyknic 12mol/L, under 105 DEG C of conditions, hydrolysis 24h, a certain amount of distilled water is added after concentrated, concentrate again, clean hydrochloric acid, get 50uL to be placed in amino-acid analyzer and to carry out analysis and obtain: glutamic acid 5.59mg/g, alanine 1.77mg/g, arginine 3.91mg/g, glycine 1.69mg/g, asparatate 2.90mg/g, threonine 1.47mg/g, leucine 2.61mg/g, isoleucine 1.44mg/g, proline 2.13mg/g, dead drunk propylhomoserin 1.32mg/g, valine 2.08mg/g, histidine 1.09mg/g, phenylalanine 1.98mg/g, methionine 0.70mg/g, lysine 1.78mg/g, tryptophan 0.31mg/g.
According to above information, utilize emphatically fragrant taste and the comprehensive nutrition of purple perilla oil meal, add in jam the mouthfeel strengthening jam, purple perilla oil meal also can be re-used as the accessory substance after the oil refining of purple perilla seed simultaneously, before this after the suitableeest addition determining white granulated sugar, citric acid and pectic substance, by the suitableeest addition of orthogonal test determination purple perilla oil meal, to reach best mouthfeel and taste, concrete grammar is as follows:
The process of purple perilla oil meal is by dry purple perilla oil meal, adds a certain amount of water and white wine, puts into food steamer stifling softening, then extracts aromatic substance by ultrasonic process, add in jam.
Choosing apple is that primary raw material makes apple jam, and take apple 250g, citric acid amount is 0.4% of weight, and white granulated sugar dosage is 24% of total amount, and the purple perilla oil meal adding different weight percentage carries out experiment of single factor, determines the optimum addition of purple perilla oil meal.
The Different adding amount of table purple perilla oil meal is on the impact of purple perilla oil meal apple jam taste quality local flavor
Learnt by table, when the addition of purple perilla oil meal is below 0.90%, along with the minimizing of purple perilla oil meal addition, the sour-sweet taste of apple jam is heavier, and mouthfeel is poor, and fragrance is thin out gradually.When the addition of purple perilla oil meal is more than 0.90%, along with the increase of purple perilla oil meal addition, the purple perilla taste of apple jam increases the weight of, make the sour-sweet lightly seasoned of jam, mouthfeel is poor, the inferior quality of jam, be not desirable effect, the suitableeest addition of purple perilla oil meal is about 0.90%.
Beneficial effect of the present invention: the present invention adds in the technique of jam at traditional purple perilla oil meal and improves, put into ultrasonic extracting machine act on a period of time by the purple perilla oil meal before adding is mixed with claret, improve the mouthfeel of purple perilla oil meal, that its taste has more fragrant speciality, be conducive to improving jam local flavor, add a certain amount of mulberries, that the melon skin that color is single has certain colour component, have employed the claret with certain alcoholic strength simultaneously, be conducive to extraction more thorough.
Detailed description of the invention
Embodiment 1:
A watermelon peel jam for purple perilla oil meal, is characterized in that, is made up of the raw material of following weight portion (g): watermelon peel 1000, purple perilla oil meal 40, citric acid 14, white granulated sugar 300, claret 12, jelly powder 8, mulberries 60 and appropriate water;
A preparation method for the watermelon peel jam of purple perilla oil meal, is characterized in that, comprises following step:
(1) watermelon peel is removed inner melon pulp and epidermis, put into bruisher together with mulberries and mash into pureed, put into jacketed pan, add the water of 4 ~ 6 times of its weight portions simultaneously, soak for subsequent use;
(2) after claret being added the water of equivalent, be blended in purple perilla oil meal, soak 20 ~ 30min and fully absorb water, put into ultrasonic extraction machine, Modulating Power 0.75kw, under 60 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) jacketed pan described in (1) is boiled, then limit is stirred and is just added white granulated sugar, after sugar dissolves completely, add citric acid, purple perilla oil meal, jelly powder and other residual components described in (2), little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
Claims (2)
1. the watermelon peel jam of a purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: watermelon peel 800 ~ 1000, purple perilla oil meal 35 ~ 50, citric acid 10 ~ 14, white granulated sugar 250 ~ 400, claret 10 ~ 15, jelly powder 6 ~ 10, mulberries 50 ~ 70 and appropriate water.
2. the preparation method of a kind of watermelon peel jam of purple perilla oil meal according to claim 1, is characterized in that, comprise following step:
(1) watermelon peel is removed inner melon pulp and epidermis, put into bruisher together with mulberries and mash into pureed, put into jacketed pan, add the water of 4 ~ 6 times of its weight portions simultaneously, soak for subsequent use;
(2) after claret being added the water of equivalent, be blended in purple perilla oil meal, soak 20 ~ 30min and fully absorb water, put into ultrasonic extraction machine, Modulating Power 0.75kw, under 60 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) boil the jacketed pan described in (1), then limit is stirred and is just added white granulated sugar, adds citric acid, purple perilla oil meal, jelly powder and other residual components described in (2) after sugar dissolves completely, and little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make the complete chylification of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510191824.6A CN104824496A (en) | 2015-04-21 | 2015-04-21 | Watermelon peel jam of perilla oil meal and preparation method therefor |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510191824.6A CN104824496A (en) | 2015-04-21 | 2015-04-21 | Watermelon peel jam of perilla oil meal and preparation method therefor |
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| CN104824496A true CN104824496A (en) | 2015-08-12 |
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| CN201510191824.6A Pending CN104824496A (en) | 2015-04-21 | 2015-04-21 | Watermelon peel jam of perilla oil meal and preparation method therefor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN104489438A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Rose waxberry jam and preparation method thereof |
-
2015
- 2015-04-21 CN CN201510191824.6A patent/CN104824496A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
| CN104489438A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Rose waxberry jam and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王振宇等: "《天然产物分离技术》", 31 January 2012, 中国轻工业出版社 * |
| 田海娟等: "含紫苏油粕苹果酱的研制", 《食品研究与开发》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361067A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Local-flavor seasoning jam prepared from fresh orange peel and preparation method thereof |
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Application publication date: 20150812 |