CN106579198A - Easily preservable rosa roxburghii jam - Google Patents
Easily preservable rosa roxburghii jam Download PDFInfo
- Publication number
- CN106579198A CN106579198A CN201510683145.0A CN201510683145A CN106579198A CN 106579198 A CN106579198 A CN 106579198A CN 201510683145 A CN201510683145 A CN 201510683145A CN 106579198 A CN106579198 A CN 106579198A
- Authority
- CN
- China
- Prior art keywords
- rosa roxburghii
- jam
- pulp
- citric acid
- potassium sorbate
- 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
- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 43
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 42
- 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 33
- 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 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 10
- 239000003765 sweetening agent Substances 0.000 claims abstract description 10
- 239000002562 thickening agent Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 230000008719 thickening Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 3
- 201000006549 dyspepsia Diseases 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 206010006895 Cachexia Diseases 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 208000026500 emaciation Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000009469 supplementation Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004577 thatch Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses an easily preservable rosa roxburghii jam, which is composed of rosa roxburghii, a thickening agent, citric acid, a sweetening agent and potassium sorbate. Specifically, 1000g of rosa roxburghii jam includes the following components: 0.8-1.5% of the thickening agent, 0.5-1.8% of citric acid, 3-8% of the sweetening agent, 0.5-0.8% of potassium sorbate and the balance rosa roxburghii. The process consists of: rosa roxburghii raw material pretreatment, precooking, homogenizing, blending, homogenizing, concentration, filling, sterilization, and cooling, thus obtaining a finished product. The easily preservable rosa roxburghii jam obtained by the method provided by the invention can maximumly preserve nutrients in rosa roxburghii, has the efficacy of invigorating stomach, helping digestion, nourishing and strengthening, can be used for treatment of dyspepsia and flautulence, emaciation and supplementation of VC, and also has the characteristics of detoxification and beautifying, and easy preservation.
Description
Technical field
The present invention relates to a kind of jam, particularly a kind of Rosa roxburghii jam for being easy to preserve.
Background technology
Rosa roxburghii for rosaceous plant rosa roxburghii fruit, also known as thatch pears, oblonga, the little meat of close life on pericarp
Thorn.The mountain area on the ground such as Guizhou, Guangxi abounds with Rosa roxburghii, produces per year and is up to few hundred thousand tonnes of, and current Rosa roxburghii is with wild
Based on, have a small amount of introducing and planting, in Single Roxburgh Rose Fruit containing amino acid, vitamin, protein and calcium, potassium,
The mineral matters such as zinc, magnesium, selenium and superoxide dismutase SOD, VC content are high, per 100 grams of fresh fruits
In milligram containing VC841-3541, equivalent to 50 times of oranges and tangerines, 28 times of haw berry, the 10 of Kiwi berry
Times, the laudatory title with " king of vitamin C ".Single Roxburgh Rose Fruit have stomach invigorating, help digestion, nourish, it is strong
Effect, it is glutted to can be used to treating dyspepsia, becomes thin, and supplements VC, and the effect with toxin-expelling and face nourishing.
Due to many slags of Single Roxburgh Rose Fruit, appearance length is jagged, therefore seldom eats raw, more with Rosa roxburghii preserved fruit, Rosa roxburghii
The forms such as can, Rosa roxburghii preserved fruit, Roxburgh rose solid drink eat.And Rosa roxburghii jam has no document report.
The content of the invention
Present invention aim at there is provided it is a kind of be easy to preserve Rosa roxburghii jam, to avoid Rosa roxburghii in nutrition into
Divide loss, especially the excessive loss of wherein SOD and VC, extend storage period, improve product quality.
Technical scheme：It is a kind of be easy to preserve Rosa roxburghii jam, the Rosa roxburghii jam by Rosa roxburghii,
Thickener, citric acid, sweetener and potassium sorbate composition, wherein by taking 1000g Rosa roxburghii jam as an example, respectively
Component content is as follows：Thickener 0.8-1.5%, citric acid 0.5-1.8%, sweetener 3-8%, sorbic acid
Potassium 0.5-0.8%, balance of Rosa roxburghii；Its preparation technology flow process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Sweetener, thickener, citric acid and potassium sorbate are dissolved in in proportion a small amount of temperature
In water, in being then added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, whole
Individual cooling procedure control is completed in 5-10min.
The aforesaid Rosa roxburghii jam for being easy to preserve, the sweetener is white granulated sugar.
The aforesaid Rosa roxburghii jam for being easy to preserve, the thickener is in sodium alginate, pectin, starch
One or more.
The product of the present invention has advantages below：
(1) with stomach invigorating, help digestion, nourish, strong effect, can be used for treat dyspepsia it is glutted, disappear
It is thin, supplement VC, and the effect with toxin-expelling and face nourishing；
(2) product nutrient component damages are few, and the holding time is extended；
(3) preparation process is simple, it is workable, it is easy to batch production；
(4) present invention improves the anti-corrosive properties of jam also by the potassium sorbate that addition is appropriate, is more easy to
In preservation.
Specific embodiment
With reference to embodiment, the present invention is further illustrated, but is not intended as what the present invention was limited
Foundation.
Embodiments of the invention：
A kind of Rosa roxburghii jam for being easy to preserve, fills a prescription as follows：
It is made up of Rosa roxburghii, starch, citric acid, white granulated sugar and potassium sorbate, wherein with 1000g Single Roxburgh Rose Fruits
As a example by sauce, each component content is as follows：Starch 1.5%, citric acid 1.6%, white granulated sugar 6%, potassium sorbate
0.6%th, balance of Rosa roxburghii.
Its preparation technology flow process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：White granulated sugar, starch, citric acid and potassium sorbate are dissolved in in proportion a small amount of warm water
In, in being then added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, whole
Individual cooling procedure control is completed in 5-10min.
Claims (3)
1. it is a kind of be easy to preserve Rosa roxburghii jam, it is characterised in that：The Rosa roxburghii jam by Rosa roxburghii, thickener,
Citric acid, sweetener and potassium sorbate composition, wherein by taking 1000g Rosa roxburghii jam as an example, each component content
It is as follows：Thickener 0.8-1.5%, citric acid 0.5-1.8%, sweetener 3-8%, potassium sorbate 0.5-0.8%,
Balance of Rosa roxburghii；Its preparation technology flow process is as follows：
(1) pretreatment of raw material：By Single Roxburgh Rose Fruit cleaning, deburring, cut remove seed, cleaned again
Obtain Rosa roxburghii pulp；
(2) precook：The Rosa roxburghii pulp for taking step (1) boils 4-6min in boiling water, and material-water ratio is 1：
2；
(3) it is homogenized：The pulp of Jing steps (2) process is beaten while hot together with water, then Jing colloid mills
Wear into fine and smooth pulp；
(4) allocate：Sweetener, thickener, citric acid and potassium sorbate are dissolved in in proportion a small amount of temperature
In water, in being then added to the pulp that step (3) is obtained；
(5) homogeneous：Pulp deployed in step (4) is entered with the pressure of 35MPa in homogenizer
Row homogeneous, makes jam mouthfeel finer and smoother；
(6) concentrate：Jam after homogeneous is concentrated using vacuum concentrate methool, thickening temperature is：
Temperature 50-65 DEG C, be concentrated into soluble solid content for 30-60% when, stop concentration；
(7) filling, sterilizing：Concentration is filling while hot after terminating, and is container from sterile glass vials, fills
Steam sterilizing is adopted after the completion of dress, the time is 10min；
(8) cool down：Divide three-level cooling, 70 DEG C -50 DEG C -30 DEG C, tank temperature final temperature is 30 DEG C, whole
Individual cooling procedure control is completed in 5-10min.
2. the Rosa roxburghii jam for preserving is easy to as claimed in claim 1, it is characterised in that：The sweetener is white
Granulated sugar.
3. the Rosa roxburghii jam for preserving is easy to as claimed in claim 1, it is characterised in that：The thickener is sea
One or more in mosanom, pectin, starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510683145.0A CN106579198A (en) | 2015-10-20 | 2015-10-20 | Easily preservable rosa roxburghii jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510683145.0A CN106579198A (en) | 2015-10-20 | 2015-10-20 | Easily preservable rosa roxburghii jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579198A true CN106579198A (en) | 2017-04-26 |
Family
ID=58555046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510683145.0A Pending CN106579198A (en) | 2015-10-20 | 2015-10-20 | Easily preservable rosa roxburghii jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579198A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170731A (en) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii longan-jujube jam and preparation method thereof |
| CN110623118A (en) * | 2019-10-21 | 2019-12-31 | 浙江忠诚生物科技有限公司 | Method for preparing roxburgh rose and grapefruit fruit tea and jam |
-
2015
- 2015-10-20 CN CN201510683145.0A patent/CN106579198A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170731A (en) * | 2018-10-23 | 2019-01-11 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii longan-jujube jam and preparation method thereof |
| CN110623118A (en) * | 2019-10-21 | 2019-12-31 | 浙江忠诚生物科技有限公司 | Method for preparing roxburgh rose and grapefruit fruit tea and jam |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |