CN105410804A - Appetizing jam and preparation method thereof - Google Patents
Appetizing jam and preparation method thereof Download PDFInfo
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- CN105410804A CN105410804A CN201510890352.3A CN201510890352A CN105410804A CN 105410804 A CN105410804 A CN 105410804A CN 201510890352 A CN201510890352 A CN 201510890352A CN 105410804 A CN105410804 A CN 105410804A
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- jam
- weight portion
- appetitive
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- preparation
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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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an appetizing jam and a preparation method thereof. The jam is prepared from the following components in parts by weight: 1-10 parts of pineapples, 7-12 parts of blueberries, 2-12 parts of apples, 1-5 parts of oranges, 3-12 parts of cherries, 1-3 parts of sodium alginate and 0.1-1 part of citric acid. The beneficial effects of the invention are as follows: the jam is rich in nutrients and has an appetizing function.
Description
Technical field
The present invention is specifically related to a kind of jam, more particularly, relates to a kind of appetitive jam and preparation method thereof.
Background technology
China's application area constantly expands, output rises year after year, price but constantly drops, especially characteristic fruit such as lichee, the longan etc. of Pearl River Delta are lost price advantage, drop to historical low level, develop fruit deep processing as can be seen here imperative, the development of jam just one of is the inevitable course.Jam take fresh fruit as major ingredient, through peeling, except core, protects the technical recipe deep processings such as look, sterilizing, guarantor's taste and form, and makes jam keep fresh fruit distinctive natural flavour mountaineous.
The manufacturing process of jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally.
General jam in the ratio of 1 part of pulp, moiety sugar make (sugar deal also can reduce by half, the equal maltose of another increase), sugar amount can suitably increase and decrease, sugar can make jam dense thick, and sugar is good anticorrisive agent, very few use sugar can make shortened shelf life, and as quantity of fructose is moderate, good jam of sterilizing can be guaranteed the quality more than 6 months.If the few fruit of water content as apple, pears etc. can add not a half part water; The pot boiling jam is preferably acidproof, can not boil as blueberry, hawthorn etc. with iron pan or aluminum pot, notices that boiling Shi Buting stirs, the most handy wood spoon; Glass preferably selected by the container containing jam, and dry with boiling water sterilization control in 5 ~ 10 minutes in advance after use; Ready-made jam will load container while hot, covers tightly lid, and back-off is placed, and drying in the air, bottleneck to normal temperature upward, deposit by best refrigerator cold-storage.
Chinese patent CN103988906A discloses a kind of containing jam flavored fermented milk and preparation method thereof, should be containing jam flavored fermented milk preparation method: raw milk mixes with sweetener and thickener by (1), homogeneous, sterilization, after cooling, inoculating lactic acid bacterium fermentation, obtains acidified milk; (2) edible portion of fruit obtains pulp after grinding, and adds white granulated sugar, stirring and dissolving, pasteurize, and after cooling, the fermentation of inoculation yeast bacterium, carries out pasteurize again after fermentation ends, obtain fermentation jam; (3) acidified milk and fermentation jam mix in proportion, and sterile filling, refrigeration, must contain jam flavored fermented milk.Of the present invention containing jam flavored fermented milk integrate sour, sweet, alcohol, perfume, wherein pulp is after saccharomycetes to make fermentation, produce the free amino acid and vitamin and mineral matter element that enrich, the polyphenol fermented in jam has very strong anti-oxidation function simultaneously, to cardiovascular disease, neurodegenerative disorders and cancer have certain prevention effect, product not only delicious food but also keep healthy.
Chinese patent CN104543647A discloses a kind of deep process technology of fruit, is specially a kind of preparation method of jam, a kind of preparation method of Calophyllum Inophyllum L jam.This invention is reasonable in design, Calophyllum Inophyllum L jam nutritional labeling is unique, applicant is especially by Calophyllum Inophyllum L (70%), calophyllum inophyllum (20%) and Bin fruit (10%) coordinate a kind of Calophyllum Inophyllum L jam of formation, or Calophyllum Inophyllum L (50%), calophyllum inophyllum (20%), Bin fruit (20%) and large haw (10%) coordinate the another kind of Calophyllum Inophyllum L jam of formation, flavone component containing needed by human, special process through the method is processed, reduce additive amount more than 2/3, mixing adds the agreeable to the taste degree of jam, after utilizing the making beating of high rotating speed equipment and stirring, enhance the fresh-keeping of product self and antiseptic power.
Though jam still can keep exclusive natural flavour mountaineous of fresh fruit after high temperature bakes, sauce body is full influenza, fragrant and sweet pleasant, has the features such as long shelf-life, easily preservation.Infant eats jam can supplement calcium, phosphorus, and prevention rickets, can also increase hemochrome, have auxiliary curative effect to calcium deficiency anaemia.Contained abundant potassium energy dispelling fatigue, zinc can strengthen memory.But traditional jam, because the sweet greasy easy appetite affecting people of taste, causes appetite to decline.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of appetitive jam and preparation method thereof, this jam is not only nutritious, and has appetitive function.
The technical solution adopted in the present invention is:
A kind of appetitive jam, it is characterized in that, the component of this jam comprises the citric acid of the pineapple of 1-10 weight portion, the blueberry of 7-12 weight portion, the apple of 2-12 weight portion, the orange of 1-5 weight portion, the cherry of 3-12 weight portion, the sodium alginate of 1-3 weight portion and 0.1-1 weight portion.
Preferably, described jam also comprises the hawthorn of 4-8 part.
Preferably, described jam also comprises the pomegranate of 3-8 part.
Preferably, the water content of described jam is 12-36 % by weight, and sugar content is 50-65 % by weight.
Preferably, described jam also comprises the xanthans of the xylitol of 1-12 weight portion, the agar of 3-7 weight portion and 1-3 weight portion.
Preferably, the component of described jam comprises the citric acid of the pineapple of 2-7 weight portion, the blueberry of 9-12 weight portion, the apple of 5-10 weight portion, the orange of 2-5 weight portion, the cherry of 5-8 weight portion, the sodium alginate of 2-3 weight portion and 0.5-0.8 weight portion.
A kind of preparation method of appetitive jam, it is characterized in that, the method comprises: heat 1-8 hour in the pressure cooker after jam component being mixed according to the component proportion of jam of the present invention at 70-150 DEG C, pull an oar after being down to room temperature 1-4 hour, obtains described jam.
Preferably, the condition of described heating is: temperature is 100-120 DEG C, and the time is 2-6 hour.
Preferably, beater or stirred tank is adopted to carry out described making beating.
Preferably, described jam is through pasteurize process.
Beneficial effect of the present invention is: the present invention adopts the appetitive fruit such as pineapple, blueberry, apple, orange, hawthorn, cherry and pomegranate to prepare jam, the jam of preparation has not only nutritious, and there is appetitive effect, and the present invention prepares the method for jam simply, is easy to realize industrialization.
Detailed description of the invention
For making the object of this aspect, technical scheme and advantage clearly, be described in detail to the technical scheme of this aspect below.Obviously, described embodiment is only this aspect part embodiment, instead of whole embodiments.Based on the embodiment in this aspect, other embodiments all that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belong to the scope that this aspect is protected.
The invention provides a kind of appetitive jam, it is characterized in that, the component of this jam comprises the citric acid of the pineapple of 1-10 weight portion, the blueberry of 7-12 weight portion, the apple of 2-12 weight portion, the orange of 1-5 weight portion, the cherry of 3-12 weight portion, the sodium alginate of 1-3 weight portion and 0.1-1 weight portion; Preferably, the component of described jam comprises the citric acid of the pineapple of 2-7 weight portion, the blueberry of 9-12 weight portion, the apple of 5-10 weight portion, the orange of 2-5 weight portion, the cherry of 5-8 weight portion, the sodium alginate of 2-3 weight portion and 0.5-0.8 weight portion.
Pineapple is as eating raw, yellowish pink golden yellow, aromatic flavour, sweet and sour palatability, clear and melodious succulence.Pineapple fruit is except eating raw, multiplex with can processed, is extensively liked because it can keep original local flavor.Fabricated product pineapple tin is described as " international fruit can ", also can be made into multiple fabricated product, extensively by the welcome of consumer.Blueberry on average weighs 0.5 ~ 2.5g, maximum heavy 5g, and fruit colour is beautiful, pleasing, blue and by 1 layer of white fruit powder, pulp is fine and smooth, and seed is minimum, and edible rate is 100%, the light fragrance of tool, and sweet and sour palatability is eat good merchantable brand raw.
In Blueberry except the sugar of routine, acid and Vc, be rich in the mineral elements such as VE, VA, VB, SOD, ursin, protein, anthocyanin, dietary fibre and abundant K, Fe, Zn, Ca.According to small berries research institute of Jilin Agriculture University to 14 of overseas introduction blueberry variety analysis, in fruit, anthocyanin pigments content is up to 163mg/100g, fresh fruit VE content 9.3L|g/100g fresh fruit, be other fruit as apple, several times even tens times of grape.Total amino acid content 0.254%, the hawthorn abundanter than amino acid content is also high.
The nature and flavor of apple are gentle, containing abundant carbohydrate, vitamin and trace element, there are carbohydrate, organic acid, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, Cobastab, vitamin C and dietary fiber, another containing malic acid, tartaric acid, carrotene is that all vegetables and fruits Middle nutrition are worth closest to perfect one.
Orange is rich in vitamin C and citric acid, and the former has beautification function, and latter has the effect of dispelling fatigue; Inside orange, thin skin contains dietary fiber and pectin, can promote defaecation, and can reduce cholesterol; Hesperidin can strengthen the toughness of capillary, the coronary artery of hypotensive, expansion heart, therefore orange is prevention coronary heart disease and arteriosclerotic food; Research confirms, in fresh orange blossom, has the material " Nomilin " that a kind of active anticancer is very strong; it can make carcinogenic chemical decompose, and suppresses and block the growth of cancer cell, and the activity except toxenzyme in human body can be made to significantly improve; stop carcinogenic substance to nuclear damage, Protecting gene intact.
The content of cherry iron is higher, and in every hectogram cherry, iron-holder reaches 59 milligrams, occupy fruit first place.Vitamin A content is than grape, apple, many 4-5 times of orange.Carotene carotene content is than grape, apple, many 4 ~ 5 times of orange.In addition, also Cobastab, C and the mineral element such as calcium, phosphorus is contained in cherry.Every 100g moisture content 83g, protein 1.4g, fatty 0.3g, sugared 8g, carbohydrate 14.4g, heat 66 kilocalories, crude fibre 0.4g, ash content 0.5g, calcium 18mg, phosphorus 18mg, iron 5.9mg, carrotene 0.15mg, thiamine 0.04mg, riboflavin 0.08mg, Buddhist nun's theobromine 0.4mg, ascorbic acid 900mg, potassium 258mg, sodium 0.7mg, magnesium 10.6mg.
Hawthorn can help digestion long-pending, loose hemostasis, expelling tenia, and control meat Ji ， Disorder lump in the abdomen, phlegm and retained fluid, ruffian is full, acid regurgitation, rushes down dysentery, intestines wind, pain in the back, hernia postpartum abdominal pain in postpartum, lochiorrhagia, and children's's breast food is stagnated, food digesting stomach fortifying, and promoting the circulation of qi is fallen apart the stasis of blood., stomach alkane turgor stagnant for meat, rush down dysentery stomachache, hemostasis through closing, postpartum stasis blocking, trusted subordinate's shouting pain, hernia pain, hyperlipemia.
Pomegranate fruit is as many red jewels, and fruit grain sweet and sour taste succulence, is of high nutritive value, is rich in abundant fruit carbohydrate, good protein, easily absorbs fat etc., can supplement body energy and heat, but not increase body burden.Containing vitamin C and B family vitamin in fruit, the mineral matter such as organic acid, carbohydrate, protein, fat and calcium, phosphorus, potassium, can supplement trace element and nutritional labeling that human body lacks.Also be rich in abundant various acids, comprising organic acid, folic acid etc. has health-care efficacy to human body.Pomegranate not only nutrient constituents of fruit enrich, and leaf and fruit core all very valuable.Pomegranate contains multiple nutritional components: carbohydrate containing 17%, moisture content 79%, sugared 13-17%, and wherein ascorbic content than apple height 1-2 doubly, and the content of fat, protein is less, and fruit is fresh based on product.
According to the present invention, described jam also preferably includes the hawthorn of 4-8 part.
According to the present invention, described jam also preferably includes the pomegranate of 3-8 part.
According to the present invention, in order to increase the sugariness of jam, the water content of described jam is preferably 12-36 % by weight, and sugar content is preferably 50-65 % by weight.
According to the present invention, described jam also preferably includes the xanthans of the xylitol of 1-12 weight portion, the agar of 3-7 weight portion and 1-3 weight portion.
Sodium alginate can in order to replace starch, gelatin makes ice-cream stabilizing agent, the formation of controlled ice making crystalline substance, improves ice cream mouthfeel, also the bland such as Absorbable organic halogens water ice, water ice, ice milk.Many dairy products, as cheese processed, Whipped cream, cream cheese etc. utilize the stabilization of sodium alginate can prevent company's viscosity of food and packing material, can be used as breast ornaments covering processed, it can be made to stablize constant and prevent royal icing from ftractureing.
Xylitol originates in Finland, that a kind of natural sweetener # of extracting from the plant materials such as silver birch, Oak Tree, corncob, bagasse is at occurring in nature, the widely dispersed of xylitol, be extensively present among various fruit, vegetables, cereal, but content is very low.The agricultural crops such as corncob, bagasse is carried out deep processing and obtained by commodity xylitol, it is a kind of natural, healthy sweetener, for the health of people, xylitol neither a kind of " thing from abroad ", and it is originally exactly the intermediate of the normal carbohydate metabolism of people's health.
Citric acid is a kind of important organic acid, has another name called citric acid, clear crystal, and normal containing a part crystallization water, odorless, has very strong tart flavour, soluble in water.Its calcium salt is than soluble in hot water in cold water, and this character is commonly used to qualification and separation of citric acid.Control suitable temperature during crystallization and can obtain anhydrous citric acid.In industry, grocery trade, cosmetic industry etc. has extremely many purposes.
Agar, formal name used at school agar-agar, English name (agar), have another name called agar (agar-agar), Hai Dongcai, agar, agar-agar, agar-agar, delicacy made from bird's nests essence, agel-agal, cold sky, large dish slice, it is the one of natural plant gum, the Eucheuma, agar, fragrant plant mentioned in ancient texts etc. of conventional marine products are made, for colourless, without the solid of solid shape, be dissolved in hot water.Be widely used in the food industry, be also commonly used for bacteria culture media.Why be agar, mainly make with the Eucheuma in Hainan or agar.
Xanthans is also known as yellow glue, xanthan gum, Xanthan Gum, it is a kind of monospore polysaccharide of generation of being fermented by false xanthomonas, be primary raw material by cabbage black rot xanthomonas campestris with carbohydrate, through aerobic fermentation biotechnology, cut off 1,6-glycosidic bond, after opening side chain, by the outer heteroglycan of the acid born of the same parents of the one of Isosorbide-5-Nitrae-be bonded to straight chain composition.Nineteen fifty-two is separated by the northern research institute in Pi Ao Lille, United States Department of Agriculture Illinois the Xanthomonas campestris pv. campestris obtained, and makes cabbage extract be converted into the outer heteroglycan of water miscible acid born of the same parents and obtain.Xanthans sends out liquor-saturated by carbohydrate through Xanthomonas campestris, the outer many pools of microorganism of born of the same parents of generation.Due to its large molecule special construction and colloid property, and there is several functions, can be used as emulsifying agent, stabilizing agent, gelling thickener, size, film forming agent etc., be widely used in all fields of national economy.
The present invention also provides a kind of preparation method of appetitive jam, it is characterized in that, the method comprises: at 70-150 DEG C after jam component being mixed according to the component proportion of jam of the present invention, 1-8 hour is heated in pressure cooker at being preferably 100-120 DEG C, preferred heating 2-6 hour, pull an oar after being down to room temperature 1-4 hour, obtains described jam.
According to the present invention, beater or stirred tank is preferably adopted to carry out described making beating.
According to the present invention, in order to local flavor and the preservation of jam, described jam is preferably through pasteurize process.
To further illustrate the present invention by embodiment below, but the present invention is not therefore subject to any restriction.
If no special instructions, instrument of the present invention and reagent are and are purchased, and the commodity of different brands do not affect concrete use.
The jam water content test of the embodiment of the present invention adopts boulton process to carry out, and sugar content adopts sugariness meter to measure.
Embodiment 1
By the citric acid of the cherry of the orange of the apple of the blueberry of the pineapple of 1 weight portion, 10 weight portions, 2 weight portions, 4 weight portions, 3 weight portions, the hawthorn of 5 parts, the sodium alginate of 1 weight portion and 0.8 weight portion, heat 6 hours in pressure cooker after mixing at 70 DEG C, pull an oar 2 hours after being down to room temperature, obtain jam 1.The water content of jam 1 is 13 % by weight, and sugar content is 55 % by weight.
Embodiment 2
By the citric acid of the cherry of the orange of the apple of the blueberry of the pineapple of 10 weight portions, 8 weight portions, 12 weight portions, 3 weight portions, 12 weight portions, the sodium alginate of 3 weight portions and 0.5 weight portion, heat 3 hours in pressure cooker after mixing at 150 DEG C, pull an oar 4 hours after being down to room temperature, obtain jam 2.The water content of jam 2 is 25 % by weight, and sugar content is 65 % by weight.
Embodiment 3
By the citric acid of the cherry of the orange of the apple of the blueberry of the pineapple of 5 weight portions, 12 weight portions, 5 weight portions, 5 weight portions, 7 weight portions, the pomegranate of 6 parts, the sodium alginate of 2 weight portions and 1 weight portion, heat 8 hours in pressure cooker after mixing at 90 DEG C, pull an oar 1 hour after being down to room temperature, obtain jam 3.The water content of jam 3 is 30 % by weight, and sugar content is 65 % by weight.
Embodiment 4
By the cherry of the orange of the apple of the blueberry of the pineapple of 7 weight portions, 7 weight portions, 10 weight portions, 1 weight portion, 5 weight portions, 3 parts pomegranate, the xylitol of 7 weight portions, the agar of 4 weight portions, the xanthans of 2 weight portions, the sodium alginate of 2 weight portions and 0.1 weight portion citric acid, heat 1 hour in pressure cooker after mixing at 1-0 DEG C, pull an oar 3 hours after being down to room temperature, obtain jam 4.The water content of jam 4 is 15 % by weight, and sugar content is 50 % by weight.
Jam compound National Standard of the People's Republic of China GB/T22474-2008 prepared by the embodiment of the present invention, and assign to from the one-tenth of jam, jam of the present invention has appetitive function.
Claims (10)
1. an appetitive jam, it is characterized in that, the component of this jam comprises the citric acid of the pineapple of 1-10 weight portion, the blueberry of 7-12 weight portion, the apple of 2-12 weight portion, the orange of 1-5 weight portion, the cherry of 3-12 weight portion, the sodium alginate of 1-3 weight portion and 0.1-1 weight portion.
2. appetitive jam according to claim 1, is characterized in that, described jam also comprises the hawthorn of 4-8 part.
3. appetitive jam according to claim 1, is characterized in that, described jam also comprises the pomegranate of 3-8 part.
4. appetitive jam according to claim 1, is characterized in that, the water content of described jam is 12-36 % by weight, and sugar content is 50-65 % by weight.
5. appetitive jam according to claim 1, is characterized in that, described jam also comprises the xanthans of the xylitol of 1-12 weight portion, the agar of 3-7 weight portion and 1-3 weight portion.
6. appetitive jam according to claim 1, it is characterized in that, the component of described jam comprises the citric acid of the pineapple of 2-7 weight portion, the blueberry of 9-12 weight portion, the apple of 5-10 weight portion, the orange of 2-5 weight portion, the cherry of 5-8 weight portion, the sodium alginate of 2-3 weight portion and 0.5-0.8 weight portion.
7. the preparation method of an appetitive jam, it is characterized in that, the method comprises: heat 1-8 hour in the pressure cooker after jam component being mixed according to the component proportion of the jam in claim 1-6 described in any one at 70-150 DEG C, pull an oar after being down to room temperature 1-4 hour, obtains described jam.
8. the preparation method of appetitive jam according to claim 1, is characterized in that, the condition of described heating is: temperature is 100-120 DEG C, and the time is 2-6 hour.
9. the preparation method of appetitive jam according to claim 1, is characterized in that, adopts beater or stirred tank to carry out described making beating.
10. the preparation method of appetitive jam according to claim 1, is characterized in that, described jam is through pasteurize process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890352.3A CN105410804A (en) | 2015-12-05 | 2015-12-05 | Appetizing jam and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890352.3A CN105410804A (en) | 2015-12-05 | 2015-12-05 | Appetizing jam and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105410804A true CN105410804A (en) | 2016-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510890352.3A Pending CN105410804A (en) | 2015-12-05 | 2015-12-05 | Appetizing jam and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN109077268A (en) * | 2018-08-31 | 2018-12-25 | 湖南艾达伦科技有限公司 | A kind of compound puree of Momordica grosvenori red dates and preparation method thereof |
-
2015
- 2015-12-05 CN CN201510890352.3A patent/CN105410804A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751903A (en) * | 2017-11-30 | 2018-03-06 | 黄河三角洲京博化工研究院有限公司 | A kind of preparation method of fermented type Malus spectabilis jam |
| CN109077268A (en) * | 2018-08-31 | 2018-12-25 | 湖南艾达伦科技有限公司 | A kind of compound puree of Momordica grosvenori red dates and preparation method thereof |
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Application publication date: 20160323 |