CN106307293A - Processing technology of okra jam - Google Patents
Processing technology of okra jam Download PDFInfo
- Publication number
- CN106307293A CN106307293A CN201610706793.8A CN201610706793A CN106307293A CN 106307293 A CN106307293 A CN 106307293A CN 201610706793 A CN201610706793 A CN 201610706793A CN 106307293 A CN106307293 A CN 106307293A
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- China
- Prior art keywords
- okra
- raw material
- jam
- abelmoschus esculentus
- juice
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- 241001075517 Abelmoschus Species 0.000 title abstract 10
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 13
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 43
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 238000010009 beating Methods 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 240000000982 Malva neglecta Species 0.000 claims description 13
- 235000000060 Malva neglecta Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 238000003892 spreading Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000005855 radiation Effects 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 4
- 244000237956 Amaranthus retroflexus Species 0.000 claims description 2
- 235000013479 Amaranthus retroflexus Nutrition 0.000 claims description 2
- 244000149213 Cucurbita foetidissima Species 0.000 claims description 2
- 235000019093 Cucurbita foetidissima Nutrition 0.000 claims description 2
- 240000000249 Morus alba Species 0.000 claims description 2
- 235000008708 Morus alba Nutrition 0.000 claims description 2
- 241000192656 Nostoc Species 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
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- 235000015206 pear juice Nutrition 0.000 claims description 2
- 235000010265 sodium sulphite Nutrition 0.000 claims description 2
- 235000020416 water chestnut juice Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 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 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000025361 Ficus carica Species 0.000 description 1
- 235000008730 Ficus carica Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 244000004005 Nypa fruticans Species 0.000 description 1
- 235000005305 Nypa fruticans Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001633680 Polygonatum odoratum Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 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 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 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 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
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 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 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 235000005739 manihot Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 239000011719 vitamin A Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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- 229940045997 vitamin a Drugs 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 discloses a processing technology of okra jam. With okra as a main raw material, the processing technology comprises the steps of raw material pretreatment, pulping, enzyme treatment, dosing, homogenizing, concentration, filling, sterilization and the like. In the okra jam prepared by the technology, by adopting composite enzyme for treatment, the pectin layer between the okra cell layers can be decomposed, more nutrient substances can be separated out, and the utilization rate and nutritional value of the okra are improved; moreover, through twice steaming enzyme deactivation of the okra, the astringency in the okra can be removed, and the mouthfeel and quality of the okra jam are improved; and meanwhile, the okra jam has the healthcare functions of strengthening body and tonifying deficiency, protecting and nourishing stomach, improving human immunity and the like.
Description
Technical field
The present invention relates to the processing technique of a kind of fruit jam, especially relate to the processing technique of a kind of jam made of yellow mallow.
Background technology
Abelmoschus esculentus, another name Radix seu folium abelmoschi moschati, Flos abelmoschi manihot, swordweed etc., be the annual herbaceous plant of Malvaceae, and tender fruit contains abundant
The mineral element such as protein, free amino acid, vitamin A, vitamin C, vitamin E and phosphorus, ferrum, potassium, calcium, zinc, manganese and by fruit
The stickum of the composition such as glue and polysaccharide.There is promotion gastrointestinal peristalsis, prevent the health-care effects such as constipation, the resistance to of human body can be strengthened
Power；It addition, its low fat, low sugar, can be as diet food；Owing to containing zinc and selenium and other trace elements, human body anti-cancer can be strengthened
Anti-cancer ability；Rich in vitamin C, cardiovascular disease can be prevented to occur, improve immunity.Existing Abelmoschus esculentus is except by as a kind of food
Outside material, being also processed to food or the beverages such as beans, powder, tea, beverage, the patent such as Application No. 200510062136.6 discloses
A kind of jam made of yellow mallow, its method being stirred with the syrup boiled after using Abelmoschus esculentus to steam in pressure cooker, at this
In the course of processing of method, high pressure steaming is easily destroyed the nutritional labeling in Abelmoschus esculentus, causes the loss of raw material nutrient substance,
The Abelmoschus esculentus steamed directly stirs with syrup, it is impossible to by syrup well in Abelmoschus esculentus, reduce jam made of yellow mallow
Mouthfeel.
Summary of the invention
The technical problem to be solved is with Abelmoschus esculentus as raw material, use pretreatment of raw material, making beating, ferment treatment,
The steps such as dispensing, homogenizing, concentration, fill, sterilizing process, and this method can be sufficiently reserved the nutritional labeling in raw material,
There is provided a kind of and there is nutrient health, the processing technique of delicious jam made of yellow mallow of fine quality.
The present invention solves its technical problem and is adopted the technical scheme that:
The processing technique of a kind of jam made of yellow mallow, it is characterised in that employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, Amaranthus retroflexus, Fructus Cucurbitae moschatae tender leaf, Folium Eriobotryae tender leaf, with cutting after clean water,
Take 10kg Abelmoschus esculentus section, 3kg Herba Portulacae section, 2kg Fructus Cucurbitae moschatae tender leaf, 2kg Folium Eriobotryae tender leaf mix homogeneously prepared mixing raw material, will mixing
Raw material carries out steam beating, and the temperature that completes is 155 DEG C, and fixation time is 2min, and the heat radiation of spreading for cooling immediately after completing, after completing
Mixing raw material adds in the sodium sulfite solution of 0.2%, again carries out steam beating after standing 50min after taking-up clean water,
The temperature that completes is 140 DEG C, and fixation time is 1.5min, spreading for cooling heat radiation after completing；
B, making beating: add, in the mixing raw material after 10kg completes, citric acid solution, the Nostoc of 2kg that 5kg concentration is 12%
Juice, the mulberry juice of 1kg, the water chestnut juice of 1kg, the Nashi Pear juice of 1kg, carry out making beating process after mix homogeneously, makes Abelmoschus esculentus slurry；
C, ferment treatment: in 10kg Abelmoschus esculentus is starched, add the cellulase of the pectase of 0.06kg, 0.02kg, mix homogeneously, temperature
Degree control is 50 DEG C, and the time is 3 hours；
D, allotment: in the Abelmoschus esculentus slurry after 10kg ferment treatment, add the xylitol of 2kg, the calabazilla juice of 1kg, Du of 0.5kg
Sucus Pyri, the xanthan gum of 0.02kg, the carrageenan mix homogeneously of 0.01kg, prepare mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 72 DEG C, homogenizing, homogenizing 3 times under the pressure of 45Mpa；
F, concentration: in compound is placed in the vacuum concentration pan of 0.15Mpa vacuum, concentrate 20min, beans body soluble solid
When being 68%, stop concentrating；
G, canned: slurry temperature drops to when 62 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 12s of 145 DEG C, the most gradually cool down, low
Temperature storage.
Beneficial effect: the jam made of yellow mallow that this technique makes, uses compound enzyme to process, it is possible to make between Abelmoschus esculentus cellular layer
Pectin layer decompose, it is possible to separate out more nutrient substance, improve utilization rate and the nutritive value of Abelmoschus esculentus, it is possible to the yellow autumn
Certain herbaceous plants with big flowers carries out twice steam beating, it is possible to remove the astringent taste in Abelmoschus esculentus, improves mouthfeel and the quality of jam made of yellow mallow, the most yellow autumn
Certain herbaceous plants with big flowers fruit jam has kidney nourishing and strengthening, protects the health-care effect such as stomach nourishing the stomach, enhancing body immunity.
Detailed description of the invention
Embodiment 1:
A kind of processing technique of jam made of yellow mallow, it is characterised in that: described processing technique employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, carry out steam beating with cutting after clean water, and the temperature that completes is 130
DEG C, fixation time is 3min, the heat radiation of spreading for cooling immediately after completing, and the Abelmoschus esculentus section after completing adds the sulfurous acid solution of 0.1%
In, again carrying out steam beating after taking-up clean water after standing 50min, the temperature that completes is 120 DEG C, and fixation time is
2min, spreading for cooling heat radiation after completing；
B, making beating: it is the citric acid soln of 15% that the Abelmoschus esculentus section after 10kg completes adds 3kg concentration, carries out after mix homogeneously
Making beating processes, and makes Abelmoschus esculentus slurry；
C, ferment treatment: in 10kg Abelmoschus esculentus is starched, add the cellulase of the pectase of 0.04kg, 0.02kg, mix homogeneously, temperature
Degree control is 40 DEG C, and the time is 6 hours；
D, allotment: after 10kg ferment treatment Abelmoschus esculentus slurry in add the high fructose syrup of 1.5kg, the citric acid of 0.04kg,
The carrageenan mix homogeneously of 0.01kg, prepares mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 60 DEG C, homogenizing, homogenizing 2 times under the pressure of 40Mpa；
F, concentration: in compound is placed in the vacuum concentration pan of 0.05Mpa vacuum, concentrate 15min, beans body soluble solid
When being 60%, stop concentrating；
G, canned: slurry temperature drops to when 60 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 20s of 130 DEG C, the most gradually cool down, low
Temperature storage.
Embodiment 2:
A kind of processing technique of jam made of yellow mallow, it is characterised in that: described processing technique employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, carry out steam beating with cutting after clean water, and the temperature that completes is 140
DEG C, fixation time is 2min, the heat radiation of spreading for cooling immediately after completing, and the Abelmoschus esculentus section after completing adds the sulfurous acid solution of 0.15%
In, again carrying out steam beating after taking-up clean water after standing 40min, the temperature that completes is 125 DEG C, and fixation time is
1.5min, spreading for cooling heat radiation after completing；
B, making beating: Abelmoschus esculentus section after 10kg completes add citric acid soln that 3.5kg concentration is 15%, the Fructus Citri Limoniae juice of 2kg,
The wolfberry juice of 1kg, the Ficus carica juice of 1kg, carry out making beating process after mix homogeneously, makes Abelmoschus esculentus slurry；
C, ferment treatment: in 10kg Abelmoschus esculentus is starched, add the cellulase of the pectase of 0.045kg, 0.025kg, mix homogeneously,
It is 43 DEG C that temperature controls, and the time is 5 hours；
D, allotment: the Abelmoschus esculentus slurry after 10kg ferment treatment adds the maltose of 1.5kg, the Fructus Trichosanthis juice of 1kg, 0.5kg climing more
Fructus Citri tangerinae fruit juice, the citric acid of 0.06kg, the carrageenan mix homogeneously of 0.012kg, prepare mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 65 DEG C, homogenizing, homogenizing 3 times under the pressure of 35Mpa；
F, concentration: in compound is placed in the vacuum concentration pan of 0.08Mpa vacuum, concentrate 13min, beans body soluble solid
When being 63%, stop concentrating；
G, canned: slurry temperature drops to when 63 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 18s of 135 DEG C, the most gradually cool down, low
Temperature storage.
Embodiment 3:
A kind of processing technique of jam made of yellow mallow, it is characterised in that: described processing technique employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, Herba Portulacae, with cutting after clean water, take 10kg Abelmoschus esculentus section and 5kg
Herba Portulacae section mix homogeneously prepares mixing raw material, and mixing raw material is carried out steam beating, and the temperature that completes is 150 DEG C, fixation time
For 2min, the heat radiation of spreading for cooling immediately after completing, the mixing raw material after completing adds in the sodium ascorbate solution of 2%, stands
Again carrying out steam beating after 40min after taking-up clean water, the temperature that completes is 130 DEG C, and fixation time is 1min, after completing
Spreading for cooling is dispelled the heat；
B, making beating: add, in the mixing raw material after 10kg completes, citric acid solution, the Fructus Momordicae of 2kg that 4kg concentration is 13%
Juice, the blueberry juice of 1kg, the polygonatum odoratum juice of 1kg, carry out making beating process after mix homogeneously, makes Abelmoschus esculentus slurry；
C, ferment treatment: in 10kg Abelmoschus esculentus is starched, add the cellulase of the pectase of 0.05kg, 0.03kg, mix homogeneously, temperature
Degree control is 45 DEG C, and the time is 4 hours；
D, allotment: in the Abelmoschus esculentus slurry after 10kg ferment treatment, add the fructose of 2kg, the Radix Dauci Sativae juice of 1kg, the nipa palm of 0.5kg
Juice, the citric acid of 0.06kg, the gelatin of 0.016kg, the Konjac glucomannan mix homogeneously of 0.01kg, prepare mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 70 DEG C, homogenizing, homogenizing 4 times under the pressure of 30Mpa；
F, concentration: concentrating 10min in compound is placed in the vacuum concentration pan of 0.1Mpa vacuum, beans body soluble solid is
When 65%, stop concentrating；
G, canned: slurry temperature drops to when 65 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 15s of 140 DEG C, the most gradually cool down, low
Temperature storage.
Embodiment 4:
A kind of processing technique of jam made of yellow mallow, it is characterised in that: described processing technique employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, carry out steam beating with cutting after clean water, and the temperature that completes is 130-
150 DEG C, fixation time is 2-3min, the heat radiation of spreading for cooling immediately after completing, and the Abelmoschus esculentus section after completing adds the Asia of 0.1-0.2%
In sulfuric acid solution, again carrying out steam beating after standing 30-50min after taking-up clean water, the temperature that completes is 120-130
DEG C, fixation time is 1-2min, spreading for cooling heat radiation after completing；
B, making beating: it is the citric acid soln of 10-15% that the Abelmoschus esculentus section after completing adds its weight 30-40% concentration, mixing is all
Carry out making beating process after even, make Abelmoschus esculentus slurry；
C, ferment treatment: add the cellulase of the pectase of its weight 0.4-0.5%, 0.2-0.3% in Abelmoschus esculentus is starched, mixing is all
Even, temperature controls as 40-45 DEG C, and the time is 4-6 hour；
D, allotment: after ferment treatment Abelmoschus esculentus slurry in add the high fructose syrup of its weight 15-20%, the citric acid of 0.4-0.8%,
The carrageenan mix homogeneously of 0.1-0.2%, prepares mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 60-70 DEG C, homogenizing, homogenizing 2-4 time under the pressure of 30-40Mpa；
F, concentration: in compound is placed in the vacuum concentration pan of 0.05-0.1Mpa vacuum, concentrate 10-15min, beans body solubility
When solid content is 60-65%, stop concentrating；
G, canned: slurry temperature drops to when 60-65 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 15-20s of 130-140 DEG C, the most gradually
Cooling, cryopreservation.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing technique of a jam made of yellow mallow, it is characterised in that employing following steps:
A, pretreatment of raw material: choose fresh Abelmoschus esculentus, Amaranthus retroflexus, Fructus Cucurbitae moschatae tender leaf, Folium Eriobotryae tender leaf, with cutting after clean water,
Take 10kg Abelmoschus esculentus section, 3kg Herba Portulacae section, 2kg Fructus Cucurbitae moschatae tender leaf, 2kg Folium Eriobotryae tender leaf mix homogeneously prepared mixing raw material, will mixing
Raw material carries out steam beating, and the temperature that completes is 155 DEG C, and fixation time is 2min, and the heat radiation of spreading for cooling immediately after completing, after completing
Mixing raw material adds in the sodium sulfite solution of 0.2%, again carries out steam beating after standing 50min after taking-up clean water,
The temperature that completes is 140 DEG C, and fixation time is 1.5min, spreading for cooling heat radiation after completing；
B, making beating: add, in the mixing raw material after 10kg completes, citric acid solution, the Nostoc of 2kg that 5kg concentration is 12%
Juice, the mulberry juice of 1kg, the water chestnut juice of 1kg, the Nashi Pear juice of 1kg, carry out making beating process after mix homogeneously, makes Abelmoschus esculentus slurry；
C, ferment treatment: in 10kg Abelmoschus esculentus is starched, add the cellulase of the pectase of 0.06kg, 0.02kg, mix homogeneously, temperature
Degree control is 50 DEG C, and the time is 3 hours；
D, allotment: in the Abelmoschus esculentus slurry after 10kg ferment treatment, add the xylitol of 2kg, the calabazilla juice of 1kg, Du of 0.5kg
Sucus Pyri, the xanthan gum of 0.02kg, the carrageenan mix homogeneously of 0.01kg, prepare mixed liquor；
E, homogenizing: by the mixed liquor after ferment treatment at 72 DEG C, homogenizing, homogenizing 3 times under the pressure of 45Mpa；
F, concentration: in compound is placed in the vacuum concentration pan of 0.15Mpa vacuum, concentrate 20min, beans body soluble solid
When being 68%, stop concentrating；
G, canned: slurry temperature drops to when 62 DEG C canned, canned after seal immediately；
H, sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 12s of 145 DEG C, the most gradually cool down, low
Temperature storage.
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| CN107334026A (en) * | 2017-08-26 | 2017-11-10 | 安徽阜南常晖食品有限公司 | A kind of clearing away summerheat gumbo corn juice beverage |
| CN107467589A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of green plum ginseng fruit health-care jam |
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