CN104839523A - Perilla oil meal-containing red bayberry jam and preparation method thereof - Google Patents
Perilla oil meal-containing red bayberry jam and preparation method thereof Download PDFInfo
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- CN104839523A CN104839523A CN201510191706.5A CN201510191706A CN104839523A CN 104839523 A CN104839523 A CN 104839523A CN 201510191706 A CN201510191706 A CN 201510191706A CN 104839523 A CN104839523 A CN 104839523A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses perilla oil meal-containing red bayberry jam and a preparation method thereof. The perilla oil meal-containing red bayberry jam is prepared from 700-900 parts by weight of red bayberry, 10-14 parts by weight of table salt, 30-35 parts by weight of a lemon juice, 10-14 parts by weight of royal jelly, 35-40 parts by weight of perilla oil meal, 150-200 parts by weight of maltose, 8-12 parts by weight of liquor, 4-7 parts by weight of glucose syrup, 10-15 parts by weight of fresh rose petals, 7-10 parts by weight of pectin powder and a proper amount of water. Perilla oil meal fragrant substances are extracted by an ultrasonic extraction technology so that a taste is obtained, the perilla oil meal fragrant substances and milled rose petals are mixed and then are treated under the action of ultrasonic penetration so that various tastes are mixed. The used liquor contains a trace amount of ethanol and is conducive to the extraction technology. The perilla oil meal-containing red bayberry jam contains perilla oil meal small granules and has a fragrant and unforgettable taste.
Description
Technical field
The technology field belonging to jam of the present invention, is specifically related to a kind of gooseberry jam containing 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 gooseberry jam containing purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: red bayberry 700 ~ 900, salt 10 ~ 14, lemon juice 30 ~ 35, royal jelly 10 ~ 14, purple perilla oil meal 35 ~ 40, maltose 150 ~ 200, white wine 8 ~ 12, glucose syrup 4 ~ 7, fresh-rose lobe 10 ~ 15, jelly powder 7 ~ 10 and appropriate water;
Containing a preparation method for the gooseberry jam of purple perilla oil meal, it is characterized in that, comprise following step:
(1) put into jacketed pan after being cleaned by red bayberry, add the water of 2 ~ 3 times of its weight portions simultaneously, after adding salt stirring, soak 30 ~ 45min, pull the pulp that red bayberry mashes stoning out;
(2) after white wine being added the water of equivalent, be blended into in purple perilla oil meal, soak 20 ~ 30min fully to absorb water, then mixing homogenate is mixed into the fresh-rose lobe grinding into homogenate, put into ultrasonic extraction machine, Modulating Power 0.75kw, acts on 60 ~ 80min under 60 ~ 80 DEG C of temperature conditions;
(3) pulp described in (1) is put into jacketed pan, add the water of 3 ~ 5 times, big fire is boiled, then limit is stirred and is just added maltose, lemon juice, mixing homogenate described in (2), jelly powder, royal jelly and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make complete glutinousization 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 utilizes ultrasonic extraction technology to extract the aromatic substance of purple perilla oil meal; give full play to its flavor effects; add defibrination roseleaf simultaneously and mix a same-action; under hyperacoustic infiltration function effect, various taste is mixed mutually, the alcohol component containing trace in the white wine added; be conducive to the enforcement of extraction process; finished product gooseberry jam contains purple perilla oil meal granule and mixes, and the better fragrance of taste, enjoys endless aftertastes.
Detailed description of the invention
Embodiment 1:
A kind of gooseberry jam containing purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion (g): red bayberry 800, salt 12, lemon juice 35, royal jelly 12, purple perilla oil meal 40, maltose 150, white wine 12, glucose syrup 4, fresh-rose lobe 10, jelly powder 7 and appropriate water;
Containing a preparation method for the gooseberry jam of purple perilla oil meal, it is characterized in that, comprise following step:
(1) put into jacketed pan after being cleaned by red bayberry, add the water of 2 ~ 3 times of its weight portions simultaneously, after adding salt stirring, soak 30 ~ 45min, pull the pulp that red bayberry mashes stoning out;
(2) after white wine being added the water of equivalent, be blended into in purple perilla oil meal, soak 20 ~ 30min and fully absorb water, then mixing homogenate is mixed into the fresh-rose lobe grinding into homogenate, put into ultrasonic extraction machine, Modulating Power 0.75kw, under 60 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) pulp described in (1) is put into jacketed pan, add the water of 3 ~ 5 times, big fire is boiled, then limit is stirred and is just added maltose, lemon juice, mixing homogenate described in (2), jelly powder, royal jelly and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, making complete glutinousization of pulp, big fire is heated to boil and controls the paste of water content 60%, and under normal temperature, cooling is sealed up for safekeeping.
Claims (2)
1. the gooseberry jam containing purple perilla oil meal, it is characterized in that, be made up of the raw material of following weight portion: red bayberry 700 ~ 900, salt 10 ~ 14, lemon juice 30 ~ 35, royal jelly 10 ~ 14, purple perilla oil meal 35 ~ 40, maltose 150 ~ 200, white wine 8 ~ 12, glucose syrup 4 ~ 7, fresh-rose lobe 10 ~ 15, jelly powder 7 ~ 10 and appropriate water.
2. the preparation method of a kind of gooseberry jam containing purple perilla oil meal according to claim 1, is characterized in that, comprise following step:
(1) put into jacketed pan after being cleaned by red bayberry, add the water of 2 ~ 3 times of its weight portions simultaneously, after adding salt stirring, soak 30 ~ 45min, pull the pulp that red bayberry mashes stoning out;
(2) after white wine being added the water of equivalent, be blended into in purple perilla oil meal, soak 20 ~ 30min and fully absorb water, then mixing homogenate is mixed into the fresh-rose lobe grinding into homogenate, put into ultrasonic extraction machine, Modulating Power 0.75kw, under 60 ~ 80 DEG C of temperature conditions, act on 60 ~ 80min;
(3) pulp described in (1) is put into jacketed pan, add the water of 3 ~ 5 times, big fire is boiled, then limit is stirred and is just added maltose, lemon juice, mixing homogenate described in (2), jelly powder, royal jelly and other residual components is added after sugar dissolves completely, little fire stewes 60 ~ 80min slowly, and period, every 5 ~ 10min stirred once;
(4) after (3) terminate, open pot and stir jam, make complete glutinousization of pulp, big fire is heated to control water content of boiling, and under normal temperature, cooling is sealed up for safekeeping.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510191706.5A CN104839523A (en) | 2015-04-21 | 2015-04-21 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510191706.5A CN104839523A (en) | 2015-04-21 | 2015-04-21 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
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| CN104839523A true CN104839523A (en) | 2015-08-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387785A (en) * | 2016-07-25 | 2017-02-15 | 柳州中品科技有限公司 | Aging preventing solanum muricatum fruit jam having long shelf life 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 |
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