CN104905101A - Arbutus jam and preparation method thereof - Google Patents
Arbutus jam and preparation method thereof Download PDFInfo
- Publication number
- CN104905101A CN104905101A CN201510307350.7A CN201510307350A CN104905101A CN 104905101 A CN104905101 A CN 104905101A CN 201510307350 A CN201510307350 A CN 201510307350A CN 104905101 A CN104905101 A CN 104905101A
- Authority
- CN
- China
- Prior art keywords
- vitamin
- jam
- red bayberry
- arbutus
- xanthans
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229940126670 AB-836 Drugs 0.000 title claims abstract description 30
- 241000722814 Arbutus Species 0.000 title claims abstract description 30
- 235000007652 Arbutus Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 26
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 19
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 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 claims abstract description 19
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000011090 malic acid Nutrition 0.000 claims abstract description 19
- 239000001630 malic acid Substances 0.000 claims abstract description 19
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 19
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 19
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 19
- 229930003231 vitamin Natural products 0.000 claims abstract description 12
- 235000013343 vitamin Nutrition 0.000 claims abstract description 12
- 239000011782 vitamin Substances 0.000 claims abstract description 12
- 229940088594 vitamin Drugs 0.000 claims abstract description 12
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000132436 Myrica rubra Species 0.000 claims description 35
- 235000015165 citric acid Nutrition 0.000 claims description 19
- 229960004106 citric acid Drugs 0.000 claims description 19
- 229940099690 malic acid Drugs 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 6
- 235000019155 vitamin A Nutrition 0.000 claims description 6
- 239000011719 vitamin A Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 229940045997 vitamin a Drugs 0.000 claims description 6
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides arbutus jam. The arbutus jam is prepared from the following raw materials in parts by weight: 500 parts of arbutus, 10-30 parts of white sugar, 0.2-0.6 part of xanthan gum, 0.1-0.7 part of potassium sorbate, 0.2-0.8 part of malic acid, 0.1-0.5 part of citric acid and 0.3-0.7 part of vitamin. The invention also provides a preparation method of the arbutus jam. Compared with the prior art, the obtained arbutus jam has good taste and colour and rich nutrients of the existing arbutus jam, and more importantly the obtained arbutus jam has more obvious effects in the aspects of reducing mildew and improving stability.
Description
Technical field
The present invention relates to a kind of arbutus jam and preparation method thereof, belong to technical field of food preparation.
Background technology
Red bayberry is nutritious traditional fruit, containing 16 seed amino acids, citric acid, vitamin, mineral matter etc.Compendium of Material Medica is recorded: effect that red bayberry has " promote the production of body fluid, quench the thirst, adjust the five internal organs, wash stomach, relieving restlessness feedback bad odor ".Economic use fruity is sour-sweet moderate, both direct-edible, can be processed into again that red bayberry is dry, sauce, preserved fruit etc.
Jam is that the gelatinous mass boiled, is also jam after the mixing of fruit, sugar and acidity regulator.Making jam is a kind of method of preserving fruit for a long time.
At present, although red bayberry makes the shelf-life that jam can extend red bayberry to a certain extent, and improve mouthfeel and the color and luster of arbutus jam, in prior art, still there are some problems, as stability is still not ideal enough, easily mouldy etc.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of arbutus jam and preparation method thereof.
Technical scheme: for achieving the above object, the invention provides a kind of arbutus jam, it primarily of following weight portion raw material made by:
500 parts, red bayberry, white sugar 10-30 part, xanthans 0.2-0.6 part, potassium sorbate 0.1-0.7 part,
Malic acid 0.2-0.8 part, citric acid 0.1-0.5 part, vitamin 0.3-0.7 part.
As preferably, described arbutus jam is mainly made by the raw material of following weight portion:
500 parts, red bayberry, white sugar 15-25 part, xanthans 0.3-0.5 part, potassium sorbate 0.3-0.5 part,
Malic acid 0.4-0.6 part, citric acid 0.2-0.4 part, vitamin 0.4-0.6 part.
Preferred as another kind, described arbutus jam is mainly made by the raw material of following weight portion:
500 parts, red bayberry, white sugar 20 parts, xanthans 0.4 part, potassium sorbate 0.4 part,
Malic acid 0.5 part, citric acid 0.3 part, vitamin 0.5 part.
Preferred as another kind, described vitamin is vitamin A, vitamin C or vitamin E.
Preferred as another kind, described red bayberry is fresh mature, non-rot red bayberry.
Present invention also offers the preparation method of described arbutus jam, comprise the steps:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix, be heated to 70-90 DEG C, add xanthans with above-mentioned mixed liquor, stir 30-40 minute, be cooled to 10-20 DEG C rapidly, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Beneficial effect: relative to prior art, the arbutus jam of gained of the present invention, not only has the advantage that arbutus jam mouthfeel and color and luster in prior art are good, nutritious, the most important thing is to go mouldy at minimizing arbutus jam, improve in stability, and effect is more remarkable.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Prescription:
500 parts, red bayberry, white sugar 10 parts, xanthans 0.2 part, potassium sorbate 0.1 part,
Malic acid 0.2 part, citric acid 0.1 part, vitamin A 0.3 part
Preparation method:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin A, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix with above-mentioned mixed liquor, be heated to 70 DEG C, add xanthans, stir 30 minutes, be cooled to rapidly 10 DEG C, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Embodiment 2
Prescription:
500 parts, red bayberry, white sugar 30 parts, xanthans 0.6 part, potassium sorbate 0.7 part,
Malic acid 0.8 part, citric acid 0.5 part, vitamin C 0.7 part
Preparation method:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin C, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix with above-mentioned mixed liquor, be heated to 90 DEG C, add xanthans, stir 40 minutes, be cooled to rapidly 20 DEG C, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Embodiment 3
Prescription:
500 parts, red bayberry, white sugar 20 parts, xanthans 0.4 part, potassium sorbate 0.4 part,
Malic acid 0.5 part, citric acid 0.3 part, vitamin E 0.5 part
Preparation method:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin E, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix with above-mentioned mixed liquor, be heated to 80 DEG C, add xanthans, stir 35 minutes, be cooled to rapidly 15 DEG C, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Embodiment 4
Prescription:
500 parts, red bayberry, white sugar 15 parts, xanthans 0.3 part, potassium sorbate 0.3 part,
Malic acid 0.4 part, citric acid 0.2 part, vitamin A 0.4 part
Preparation method:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin A, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix with above-mentioned mixed liquor, be heated to 75 DEG C, add xanthans, stir 32 minutes, be cooled to rapidly 12 DEG C, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Embodiment 5
Prescription:
500 parts, red bayberry, white sugar 25 parts, xanthans 0.5 part, potassium sorbate 0.5 part,
Malic acid 0.6 part, citric acid 0.4 part, vitamin C 0.6 part
Preparation method:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin C, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix with above-mentioned mixed liquor, be heated to 85 DEG C, add xanthans, stir 38 minutes, be cooled to rapidly 18 DEG C, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Experimental example 1 arbutus jam study on the stability of the present invention
Get same batch of red bayberry, be equally divided into four groups, be respectively control group, embodiment 3 groups, embodiment 4 groups and embodiment 5 groups.
Control group, according to the embodiment of the present invention 3 prescription and method, unlike in step (3), does not cool rapidly, places the step of spending the night, but directly concentrates, gained arbutus jam;
Embodiment 3 groups, embodiment 4 groups and embodiment 5 groups prepare arbutus jam according to the embodiment of the present invention 3,4 and 5 prescription and method respectively.
The fruit juice of all groups is all 25 DEG C in temperature, and carries out study on the stability under identical illumination and damp condition, often organizes three bottles, investigates and the results are shown in following table 1
Table 1 is group fruit juice study on the stability situation (n=3) respectively
Investigating result by upper table 1 can obtain, there is a small amount of mildew phenomena in control group after 12 months, and the present invention's three embodiment gained arbutus jams, it is and occurs having good stability any mildew phenomena in the process of 0-12 month.Show the improvement that the present invention makes on prior art basis, obviously can reduce the mildew phenomena of arbutus jam, significantly improve its stability.
Claims (6)
1. an arbutus jam, is characterized in that, it primarily of following weight portion raw material made by:
500 parts, red bayberry, white sugar 10-30 part, xanthans 0.2-0.6 part, potassium sorbate 0.1-0.7 part,
Malic acid 0.2-0.8 part, citric acid 0.1-0.5 part, vitamin 0.3-0.7 part.
2. arbutus jam according to claim 1, is characterized in that, it is mainly made by the raw material of following weight portion:
500 parts, red bayberry, white sugar 15-25 part, xanthans 0.3-0.5 part, potassium sorbate 0.3-0.5 part,
Malic acid 0.4-0.6 part, citric acid 0.2-0.4 part, vitamin 0.4-0.6 part.
3. arbutus jam according to claim 1, is characterized in that, it is mainly made by the raw material of following weight portion:
500 parts, red bayberry, white sugar 20 parts, xanthans 0.4 part, potassium sorbate 0.4 part,
Malic acid 0.5 part, citric acid 0.3 part, vitamin 0.5 part.
4. arbutus jam according to claim 1, is characterized in that: described vitamin is vitamin A, vitamin C or vitamin E.
5. arbutus jam according to claim 1, is characterized in that: described red bayberry is fresh mature, non-rot red bayberry.
6. the preparation method of the arbutus jam described in any one of claim 1-5, is characterized in that: comprise the steps:
(1) get red bayberry, remove stalk, stoning, cleaning, for subsequent use;
(2) get white sugar, xanthans, potassium sorbate, malic acid, citric acid and vitamin, add certain water gaging, mix, obtain mixed liquor;
(3) cleaned by step (1) gained red bayberry, diced piece, mix, be heated to 70-90 DEG C, add xanthans with above-mentioned mixed liquor, stir 30-40 minute, be cooled to 10-20 DEG C rapidly, placement is spent the night, and obtains just jam;
(4) concentrated by above-mentioned just jam, filling, sterilizing, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307350.7A CN104905101A (en) | 2015-06-05 | 2015-06-05 | Arbutus jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510307350.7A CN104905101A (en) | 2015-06-05 | 2015-06-05 | Arbutus jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104905101A true CN104905101A (en) | 2015-09-16 |
Family
ID=54074888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510307350.7A Pending CN104905101A (en) | 2015-06-05 | 2015-06-05 | Arbutus jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104905101A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707794A (en) * | 2016-02-19 | 2016-06-29 | 王婧 | Preparation method of rubus rosaefolius smith. fruit jam |
| CN113317359A (en) * | 2021-07-02 | 2021-08-31 | 贵溪市周坊迎春笋竹专业合作社 | Long-acting red bayberry preservative and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519038A (en) * | 2013-10-25 | 2014-01-22 | 刘秋霞 | Aarbutus jam and preparation method of arbutus jam |
| 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
- 2015-06-05 CN CN201510307350.7A patent/CN104905101A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519038A (en) * | 2013-10-25 | 2014-01-22 | 刘秋霞 | Aarbutus jam and preparation method of arbutus jam |
| 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 |
|---|
| 刘莹: "《新编时尚生活新知大全》", 31 January 2003 * |
| 周文化等: "《食品营养与卫生学》", 31 December 2012 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707794A (en) * | 2016-02-19 | 2016-06-29 | 王婧 | Preparation method of rubus rosaefolius smith. fruit jam |
| CN113317359A (en) * | 2021-07-02 | 2021-08-31 | 贵溪市周坊迎春笋竹专业合作社 | Long-acting red bayberry preservative and preparation method thereof |
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Application publication date: 20150916 |