CN104905099A - Blueberry jam and preparation method thereof - Google Patents
Blueberry jam and preparation method thereof Download PDFInfo
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- CN104905099A CN104905099A CN201510259224.9A CN201510259224A CN104905099A CN 104905099 A CN104905099 A CN 104905099A CN 201510259224 A CN201510259224 A CN 201510259224A CN 104905099 A CN104905099 A CN 104905099A
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 55
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 55
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 244000077233 Vaccinium uliginosum Species 0.000 title description 2
- 240000008042 Zea mays Species 0.000 claims abstract description 56
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 56
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000284 extract Substances 0.000 claims abstract description 22
- 239000002131 composite material Substances 0.000 claims abstract description 20
- 150000007524 organic acids Chemical class 0.000 claims abstract description 19
- 239000008367 deionised water Substances 0.000 claims abstract description 12
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 55
- 235000005822 corn Nutrition 0.000 claims description 55
- 239000000203 mixture Substances 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 24
- 108090000790 Enzymes Proteins 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 18
- 239000000706 filtrate Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 238000000967 suction filtration Methods 0.000 claims description 18
- 229910052799 carbon Inorganic materials 0.000 claims description 17
- 241000628997 Flos Species 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000002262 irrigation Effects 0.000 claims description 5
- 238000003973 irrigation Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a blueberry jam and a preparation method thereof, and belongs to the field of food processing. The blueberry jam consists of 10-16 parts of blueberry, 3-5 parts of modified maize flour, 0.2-0.6 part of honeysuckle extracts, 3-6 parts of white sugar, 0.6-1 part of composite organic acid, and 20-30 parts of deionized water. The blueberry jam is scientific to compound, is good in mouth feel, is pure in special flavour, does not contain chemosynthesis additives, is excellent in health effect, is more nutrient and has a wider market prospect.
Description
Technical field
The present invention relates to a kind of fruit and processing method thereof, be specifically related to a kind of blueberry jam and preparation method thereof, belong to food processing field.
Background technology
Nutritious, the sweet acid of Blueberry is appropriate, meat is fine and smooth, fragrance is salubrious, unique flavor, high heat, low fat, mouthfeel are good.Due to its prevent cranial nerve old and feeble, strengthen special health-care effect in heart function, improving eyesight, anticancer and softening blood vessel, enhancing human immunity etc., be classified as one of five large health foods by international food and agricultural organization, can be rated as " king of world's fruit ".But blueberry belongs to small berries, its juice content up to more than 80%, in pulp fiber and pectin class dry matter content less; Further, the functional components contained by blueberry is very easily degraded eclipsed under light, heat condition, not easily preserves, and reduces health care and the economic worth of commodity.At present, when making blueberry jam, often adding number of chemical synthetic additive on the market and extend the shelf life of blueberry jam and ensure its good smear and uniformity.Chemical synthesis additive brings potential harm to a certain extent, and improving constantly along with people's living standard, the demand of people to green, safety, wholefood is constantly strengthened, as why not added chemical synthesis additive, and the blueberry jam making raciness, mouthfeel good has the very large market demand.
Summary of the invention
A kind of blueberry jam, is made up of by weight following composition: blueberry 10-16 part, special corn flour 3-5 part, leaf of Flos Lonicerae extract 0.2-0.6 part, white granulated sugar 3-6 part, composite organic acid 0.6-1 part, deionized water 20-30 part;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.2-0.5 mix, must enzyme corn flour be contained, add distilled water by solid-to-liquid ratio 1:4-6 toward containing in enzyme corn flour, stir, in water-bath, heat 2-4h, water-bath temperature is 50-55 DEG C, and in heating process, every 10min stirs once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:3-5 form.
Present invention also offers a kind of preparation method of blueberry jam, comprise the steps:
(1) blueberry process: get selected blueberry, impurity elimination, the saline solution with 10% soaks 3-5min, soaks and terminates rear running water spray irrigation, drain away the water, pulled an oar by blueberry with beater, stand-by;
(2) by special corn flour, white granulated sugar, composite organic acid, be uniformly mixed, then add deionized water, be placed in the ultrasonic 15-20min of ultrasonic device, ultrasonic temperature is 75 DEG C, keeps temperature 75 DEG C, stand-by;
(3) by gains and Honegsukle flower P.E mixing and stirring in step (1), (2), at 80 DEG C, be concentrated into 75 ° of Brix, obtain blueberry jam;
(4) loaded while hot in clean vial by gained jam in step (3), seal, adopt wet sterilization, sterilization temperature 72 DEG C, time 15min, is up to the standards and is finished product.
Beneficial effect
(1) the present invention passes through composite for the composition science such as blueberry, special corn flour, Honegsukle flower P.E, composite organic acid, can obtain that a kind of mouthfeel is good, the blueberry jam of pure flavor, this blueberry jam is not containing chemical synthesis additive, and health-care effect is better, more nutrition; (2) preparation method of a kind of blueberry jam provided in the present invention, the method is simple, cost is low, pollution-free, easily promote, and parameters is repeatedly studied through inventor, test, reach optimum value, the energy-conserving and environment-protective more of whole production process, cost-saving; (3) the present invention adopts special corn flour to avoid chemically composited thickener as thickener, while reaching same effect, more green, safe; (4) leaf of Flos Lonicerae extract in the present invention, containing functional components such as flavonoids, the nutritional labeling such as anthocyanin in blueberry can be delayed in the light of storage period, thermal decomposition, ensure commodity value, the preparation method of leaf of Flos Lonicerae extract provided by the invention simultaneously, extraction efficiency is high, and method is simple, easy to operate.
Specific embodiment
Product of the present invention is set forth further below by way of specific embodiment.
Embodiment 1
A kind of blueberry jam, is made up of by weight following composition: blueberry 10 parts, special corn flour 3 parts, Honegsukle flower P.E 0.2 part, white granulated sugar 3 parts, composite organic acid 0.6 part, deionized water 20 parts;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.2 mix, must contain enzyme corn flour, add distilled water by solid-to-liquid ratio 1:4 toward containing in enzyme corn flour, stir, in water-bath, heat 2h, water-bath temperature is 50 DEG C, and in heating process, every 10min stirring is once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:3 form.
Present invention also offers a kind of preparation method of blueberry jam, comprise the steps:
(1) blueberry process: get selected blueberry, impurity elimination, the saline solution with 10% soaks 3min, soaks and terminates rear running water spray irrigation, drain away the water, pulled an oar by blueberry with beater, stand-by;
(2) by special corn flour, white granulated sugar, composite organic acid, be uniformly mixed, then add deionized water, be placed in the ultrasonic 15-20min of ultrasonic device, ultrasonic temperature is 75 DEG C, keeps temperature 75 DEG C, stand-by;
(3) by gains and Honegsukle flower P.E mixing and stirring in step (1), (2), at 80 DEG C, be concentrated into 75 ° of Brix, obtain blueberry jam;
(4) loaded while hot in clean vial by gained jam in step (3), seal, adopt wet sterilization, sterilization temperature 72 DEG C, time 15min, is up to the standards and is finished product.
Embodiment 2
A kind of blueberry jam, is made up of by weight following composition: blueberry 13 parts, special corn flour 4 parts, Honegsukle flower P.E 0.4 part, white granulated sugar 5 parts, composite organic acid 0.8 part, deionized water 25 parts;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.4 mix, must contain enzyme corn flour, add distilled water by solid-to-liquid ratio 1:5 toward containing in enzyme corn flour, stir, in water-bath, heat 3h, water-bath temperature is 53 DEG C, and in heating process, every 10min stirring is once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:4 form.
Present invention also offers a kind of preparation method of blueberry jam, comprise the steps:
(1) blueberry process: get selected blueberry, impurity elimination, the saline solution with 10% soaks 4min, soaks and terminates rear running water spray irrigation, drain away the water, pulled an oar by blueberry with beater, stand-by;
(2) by special corn flour, white granulated sugar, composite organic acid, be uniformly mixed, then add deionized water, be placed in the ultrasonic 18min of ultrasonic device, ultrasonic temperature is 75 DEG C, keeps temperature 75 DEG C, stand-by;
(3) by gains and Honegsukle flower P.E mixing and stirring in step (1), (2), at 80 DEG C, be concentrated into 75 ° of Brix, obtain blueberry jam;
(4) loaded while hot in clean vial by gained jam in step (3), seal, adopt wet sterilization, sterilization temperature 72 DEG C, time 15min, is up to the standards and is finished product.
Embodiment 3
A kind of blueberry jam, is made up of by weight following composition: blueberry 16 parts, special corn flour 5 parts, Honegsukle flower P.E 0.6 part, white granulated sugar 6 parts, composite organic acid 1 part, deionized water 30 parts;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.5 mix, must contain enzyme corn flour, add distilled water by solid-to-liquid ratio 1:6 toward containing in enzyme corn flour, stir, in water-bath, heat 4h, water-bath temperature is 55 DEG C, and in heating process, every 10min stirring is once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:5 form.
Present invention also offers a kind of preparation method of blueberry jam, comprise the steps:
(1) blueberry process: get selected blueberry, impurity elimination, the saline solution with 10% soaks 5min, soaks and terminates rear running water spray irrigation, drain away the water, pulled an oar by blueberry with beater, stand-by;
(2) by special corn flour, white granulated sugar, composite organic acid, be uniformly mixed, then add deionized water, be placed in the ultrasonic 20min of ultrasonic device, ultrasonic temperature is 75 DEG C, keeps temperature 75 DEG C, stand-by;
(3) by gains and Honegsukle flower P.E mixing and stirring in step (1), (2), at 80 DEG C, be concentrated into 75 ° of Brix, obtain blueberry jam;
(4) loaded while hot in clean vial by gained jam in step (3), seal, adopt wet sterilization, sterilization temperature 72 DEG C, time 15min, is up to the standards and is finished product.
Claims (3)
1. a blueberry jam, is characterized in that being made up of by weight following composition: blueberry 10-16 part, special corn flour 3-5 part, Honegsukle flower P.E 0.2-0.6 part, white granulated sugar 3-6 part, composite organic acid 0.6-1 part, deionized water 20-30 part;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.2-0.5 mix, must enzyme corn flour be contained, add distilled water by solid-to-liquid ratio 1:4-6 toward containing in enzyme corn flour, stir, in water-bath, heat 2-4h, water-bath temperature is 50-55 DEG C, and in heating process, every 10min stirs once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:3-5 form.
2. a kind of blueberry jam according to claim 1, is characterized in that being made up of by weight following composition: blueberry 13 parts, special corn flour 4 parts, Honegsukle flower P.E 0.4 part, white granulated sugar 5 parts, composite organic acid 0.8 part, deionized water 25 parts;
The preparation method of described special corn flour is: by corn drying, makes its moisture lower than 14%, pulverizes 60 mesh sieves, and obtained corn flour; By corn flour and complex enzyme in mass ratio 10:0.4 mix, must contain enzyme corn flour, add distilled water by solid-to-liquid ratio 1:5 toward containing in enzyme corn flour, stir, in water-bath, heat 3h, water-bath temperature is 53 DEG C, and in heating process, every 10min stirring is once; Water-bath terminates final vacuum suction filtration, is dried by filter residue under 60 DEG C of conditions, pulverizes, and crosses 60 mesh sieves, obtains special corn flour; Described complex enzyme is AMS and pectase 3:1.2 composition in mass ratio;
The preparation method of described leaf of Flos Lonicerae extract is: freezing 12h under the honeysuckle-leaf of fresh collection is placed in-80 DEG C of conditions by (1), pulverize after freezing end, be placed in the dry 8h of vacuum drying chamber, baking temperature 48 DEG C, pulverize 40 mesh sieves after drying terminates, obtain honeysuckle-leaf powder; (2) by honeysuckle-leaf powder with 70% ethanol mix by solid-to-liquid ratio 1:15, adopt refluxing extraction, Extracting temperature is 60 DEG C, extracts and terminates final vacuum suction filtration, get filtrate; (3) in filtrate, add active carbon by solid-to-liquid ratio 1:5, soak 4h, stir once every 10min, soak and terminate final vacuum suction filtration, by filtrate concentrate drying, pulverized 60 mesh sieves and namely obtain leaf of Flos Lonicerae extract;
Described composite organic acid by lactic acid, malic acid in mass ratio 1:4 form.
3. one one kinds of blueberry jam according to claim 1 or 2, is characterized in that its preparation method comprises the steps:
(1) blueberry process: get selected blueberry, impurity elimination, the saline solution with 10% soaks 3-5min, soaks and terminates rear running water spray irrigation, drain away the water, pulled an oar by blueberry with beater, stand-by;
(2) by special corn flour, white granulated sugar, composite organic acid mixing, stir, then add deionized water, be placed in the ultrasonic 15-20min of ultrasonic device, ultrasonic temperature is 75 DEG C, keeps temperature 75 DEG C, stand-by;
(3) gains in step (1), (2) are mixed with Honegsukle flower P.E, stir, at 80 DEG C, be concentrated into 75 ° of Brix, obtain blueberry jam;
(4) loaded while hot in clean vial by gained jam in step (3), seal, adopt wet sterilization, sterilization temperature 72 DEG C, time 15min, is up to the standards and is finished product.
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| CN201510259224.9A CN104905099A (en) | 2015-05-20 | 2015-05-20 | Blueberry jam and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192501A (en) * | 2015-10-19 | 2015-12-30 | 桂林白石润东百香果开发有限公司 | Jam containing passion fruits and blueberries as well as preparation method of jam |
| CN109105841A (en) * | 2018-07-13 | 2019-01-01 | 紫云自治县天赐农林发展有限公司 | A kind of blueberry jam production method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109105841A (en) * | 2018-07-13 | 2019-01-01 | 紫云自治县天赐农林发展有限公司 | A kind of blueberry jam production method |
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