CN106616711A - Manufacturing method of fruit jam using aronia melanocarpa as raw material - Google Patents

Manufacturing method of fruit jam using aronia melanocarpa as raw material Download PDF

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Publication number
CN106616711A
CN106616711A CN201611262323.3A CN201611262323A CN106616711A CN 106616711 A CN106616711 A CN 106616711A CN 201611262323 A CN201611262323 A CN 201611262323A CN 106616711 A CN106616711 A CN 106616711A
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China
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fruit
black box
box tracing
puckery taste
jam
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CN201611262323.3A
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Chinese (zh)
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王凤舞
朴美子
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Qingdao Agricultural University
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Qingdao Agricultural University
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Priority to CN201611262323.3A priority Critical patent/CN106616711A/en
Publication of CN106616711A publication Critical patent/CN106616711A/en
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    • 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

Abstract

The present invention discloses a manufacturing method of a fruit jam using aronia melanocarpa as a raw material. The manufacturing method comprises the following steps: pretreating, astringency removing, crushing and slurry grinding, boiling and blending, heating and concentrating, canning, sterilizing, cooling, packaging and finished products of the fruit jam obtaining. The best astringency removing scheme is as follows: a concentration of baijiu is 40%, a mixing ratio of an astringency removing agent is 2:1, a temperature is 20 DEG C, and an astringency removing time is 25 min; then raw materials of an aronia melanocarpa fruit flesh raw slurry, white sugar, citric acids and a thickener at different proportions are used as the raw materials for fruit jam processing: 35% of the aronia melanocarpa fruit flesh raw slurry, 35% of the white sugar, 1.2% of the citric acids, and 0.4% of the thickener, and the fruit jam products receive the best evaluation under the recipe condition. By using the astringency removing treatment, soluble tannin content in the aronia melanocarpa is reduced, the astringent degree is allievated, and the manufacturing method solves the problem that the aronia melanocarpa is poor in edible property and improves the taste of the finished products of the fruit jam.

Description

A kind of method that jam is made as raw material with Black Box Tracing
Technical field
The present invention relates to a kind of preparation method of jam, and in particular to a kind of to make jam by raw material of Black Box Tracing Method, belong to food processing technology field.
Background technology
Black Box Tracing (Aronia melanocarpa) is the rose family (Rosaceae) gland rib Sorbus alnifloria (Aronia) category, It is perennial, belong to machaka, tree-like plexi is grown on Northeastern United States, is a kind of small berries fruit tree just risen, and has Edible, medicinal, gardens and ecological equivalence value, are a kind of broad-spectrum economic trees.Fruit is berry.Fruit is spherical in shape, purple Black pericarp, kermesinus pulp.China introduces for some time, has grasped quick breeding Black Box Tracing sapling Technology, planting technique has also tended to ripe, and planting area expands rapidly, and at present, the seeds have been enter into the promotion development stage.
Containing abundant bioactivator in Black Box Tracing fruit, for example：Anthocyanidin, polyphenol, flavones and β-Hu Radish element etc..Anthocyanidin, polyphenol are content highests in known plants in Black Box Tracing fruit, and anthocyanidin and flavones are main Effect be the health for maintaining human heart and body, polyphenol then plays huge effect in blood vessel structure and function is improved, And contribute to stimulating and improving the circulatory system.Additionally, being also enriched in flavone compound, hydroxycinnamic acid, nutgall in fruit The rare material such as acid, proves according to external correlation test, and the fruit juice of Black Box Tracing is for little Bai of the alleviation with high fat of blood The mouse state of an illness has greatly effect, can reduce the incidence of disease of angiocardiopathy；The various CBACs being rich in its pericarp Material all has special therapeutic effect to hypertension, cardiovascular and cerebrovascular disease；The Vc being rich in fruit and beta carotene have anti- Aging function.The vertical university research of Illinois, America is it has proven convenient that Black Box Tracing fruit contains treating cancer and heart disease Specific compound, also find in clinical application research, Black Box Tracing fruit can be used for the diet of diabetic and control Treat.
Recent year it is functional to Black Box Tracing research increase, but in terms of food development research still in rise Step section.With the continuous attention of the large-area popularization of Black Box Tracing and people to Black Box Tracing health care, Exploitation of the people to Black Box Tracing gradually increase, wherein being processed as fruit wine or fruit juice mostly.
Black Box Tracing fruit has abundant nutriment, with very strong health-care efficacy, but due to containing in its fruit There are a large amount of tannin, eat that fruit taste is sour and astringent raw, mouthfeel is not good, and masses are difficult to receive.It is domestic at present edible to Black Box Tracing Property Study on Problems it is still few, the present invention have studied its deastringent process of Black Box Tracing, can tentatively solve Black Box Tracing fruit The problem of real edibility difference；Jam of the innovative development of the present invention with Black Box Tracing fruit as raw material, by black fruit gland rib flower On the one hand the processing and utilization of Chinese catalpa extends again, can provide new approaches for other researchs of Black Box Tracing.
The content of the invention
The technical problem to be solved is to be directed to the deficiencies in the prior art, and provides one kind with black fruit gland Rib Sorbus alnifloria is the method that raw material makes jam, and by taking away the puckery taste the soluble tannin content reduced in Black Box Tracing is processed, Mitigate acerbity, solve the problems, such as that Black Box Tracing edibility is poor, improve the mouthfeel of finished product jam.
To achieve these goals, the present invention is adopted the following technical scheme that：
A kind of method for making jam as raw material with Black Box Tracing, flow chart as shown in figure 12, is comprised the following steps：
(1) pre-process：The Black Box Tracing fruit good using maturity, color and luster is attractive in appearance, fresh nothing is rotten is former as raw material Expect standby after chosen, cleaning；
(2) take away the puckery taste process：Black Box Tracing fruit impregnated in decolorising agent, using ultrasonically treated or constant temperature shaking side Method process, take away the puckery taste 5～25min of time in the case where temperature is for 20～50 DEG C；
(3) crushing and beating：Step (3) is taken away the puckery taste the sample blanching handled well 1 minute, be subsequently poured in beater, be beaten The hole diameter of sieve (perforated) plate of machine is 0.8mm or so, and beating obtains Black Box Tracing fruit slurries for 4 minutes or so；
(4) infusion allotment：The Black Box Tracing fruit slurries that step (4) is obtained in Vacuum cooker, infusion 20 Or so minute obtains Black Box Tracing fruit magma；By the Black Box Tracing fruit magma for obtaining and sweetener, thickener, Sour agent carries out mixing preparation Black Box Tracing fruit magma 10%-40%, sweetener 25%- according to following weight fraction 35%th, thickener 0.3-0.5%, acid 0.8%-1.2%, water complement to 100%；
(5) heating concentration：The deployed mixed liquor of step (4) is put in concentration pan, repeatedly stirring, concentrates 15～20 points Jam must be concentrated after clock；
(6) post-process：The concentration jam that step (5) is obtained obtains final product jam finished product Jing after tinning, sterilization, cooling and packaging.
In above-mentioned technical proposal, in step (2), described Black Box Tracing fruit is whole fruit or half fruit, preferably Half fruit.
In above-mentioned technical proposal, in step (2), described Black Box Tracing fruit and the weight ratio of deastringent agent is 1：10 ～1：15.
In above-mentioned technical proposal, in step (2), described deastringent agent is any one in white wine or fruit vinegar, or The two is with 1:1～1:5 weight is than the mixture that mixes；
Described deastringent agent is preferably white wine and fruit vinegar with 2:1 weight is than the mixture that mixes；
Described white wine is preferably the white wine that alcohol concentration is 40%；Described fruit vinegar is preferably the apple of concentration >=3.5% Fruit vinegar (white wine and fruit vinegar are commercially available prod).
In above-mentioned technical proposal, in step (2), the described mode of taking away the puckery taste is preferably constant temperature shaking method and processes.
In above-mentioned technical proposal, in step (2), described temperature of taking away the puckery taste is preferably 20 DEG C, and the time of taking away the puckery taste is preferably 20min。
In above-mentioned technical proposal, in step (4), described sweetener is white sugar, and described thickener is xanthans, described Sour agent be citric acid.
In above-mentioned technical proposal, in step (4), described Black Box Tracing fruit magma, sweetener, thickener, acid The weight fraction of agent is preferably Black Box Tracing fruit magma 35%, sweetener 30%, thickener 0.4%, sour agent 1%.
The present invention also provides a kind of jam being prepared from through said method.
The advantage of technical solution of the present invention is：
(1) Black Box Tracing is the rare tree for integrating edible, medicinal, gardens and ecological equivalence value.Its fruit Reality and its extract have special curative effect to cardiovascular and cerebrovascular diseases such as heart disease, hypertension, anthocyanidin in fruit, flavones, many Phenol is content highest in known plants.And contain great amount of soluble tannin in its fruit, it is sour and astringent to eat fruit taste raw, popular difficult To receive, process of taking away the puckery taste is carried out with edible white wine and/or fruit vinegar before its processing, reduce its tannin content, solved black The problem of fruit gland rib Sorbus alnifloria edibility difference.
(2) using vacuum cooking Black Box Tracing fruit, the reservation of flavones and phenols in fruit is not only contributed to, and Also the natural colour (the final anthocyanidin content of jam is 201-240mg/100g) of fruit is preferably saved, nutritive loss is subtracted To minimum.
(3) taste just, there is the fruit delicate fragrance of uniqueness, nutritious, main also to have anti-aging, prevents cardiovascular and cerebrovascular The health-care efficacy of disease.
Description of the drawings
Fig. 1 is tannin calibration curve；
Fig. 2：Black Box Tracing fruit state is to the influential effect figure that takes away the puckery taste in embodiment 1；
Fig. 3：Mode of taking away the puckery taste in embodiment 2 is to the influential effect that takes away the puckery taste；
Fig. 4：White wine concentration is to the influential effect that takes away the puckery taste in embodiment 3；
Fig. 5：The mixed proportion of white wine, fruit vinegar is to the influential effect that takes away the puckery taste in embodiment 4；
Fig. 6：The time is taken away the puckery taste in embodiment 6 to the influential effect that takes away the puckery taste；
Fig. 7：Temperature of taking away the puckery taste in embodiment 7 is to the influential effect that takes away the puckery taste；
Fig. 8：Impact of the Black Box Tracing fruit magma consumption to jam quality in embodiment 8；
Fig. 9：Impact of the sweetener consumption to jam quality in embodiment 9；
Figure 10：Impact of the sour agent consumption to jam quality in embodiment 10；
Figure 11：Impact of the thickener consumption to jam quality in embodiment 11；
Figure 12：The process chart of the inventive method.
Specific embodiment
The specific embodiment of technical solution of the present invention is described in detail below, but the present invention is not limited in following description Hold：
In following embodiments, material is：White sugar, citric acid, thickener are food-grade and are provided by laboratory；Eastern Gu apple Vinegar (concentration >=3.5%), Sichuan Lao Jiao wine (alcohol concentration 50%) are supermarket's purchase；Sodium tungstate, phosphomolybdic acid, phosphoric acid, acetic acid Sodium, potassium chloride, hydrochloric acid, ethanol, etc. reagent be analysis it is pure.
Key instrument：Electronic analytical balance：Ao Haosi international trades (Shanghai) Co., Ltd.；SB25-12DTD type ultrasonic waves Cleaning machine：NingBo XinZhi Biology Science Co., Ltd；UV-200 type ultraviolet-uisible spectrophotometers：You Nike (Shanghai) instrument Device Co., Ltd；QYC-200 type constant-temperature shaking incubators：Shanghai Fuma Experiment Equipment Co., Ltd.；Product contents squeeze compounding machine：Nine is positive Limited company；Electromagnetic oven：JiuYang Co., Ltd；Hand-held sugar amount refractometer；PH meter.
In following embodiments, the assay method of tannin content is as follows：
The preparation of F-D (Folir-Denis) tannis determination method reagent：Sodium tungstate 25g is weighed, phosphomolybdic acid 5g is dissolved in In 200ml water, phosphatase 11 2.5ml is added, flow back 2h, be cooled to room temperature, and dilution is settled to 250ml；
The drafting of tannin calibration curve：Tannic acid 50mg is weighed, plus is distilled water dissolves and is transferred in 50ml volumetric flasks, and Scale is settled to, is mixed.10 times of distilled water diluting is used to be 0.1mg/ml standard liquids again；Absorption tannin standard liquid 0ml, 0.5ml, 1.0ml, 1.5ml, 2.0ml, 2.5ml, 3.0ml, 3.5ml, are respectively placed in the 50ml volumetric flasks for filling 30ml distilled water In；Plus F-D reagents 2.5ml and saturated sodium carbonate solution 5ml, it is diluted with water to 50ml.It is sufficiently mixed, and in ripple after 30min Mensuration absorbance value at long 650nm；
The preparation of testing sample：Take the Black Box Tracing fruit after taking away the puckery taste in right amount and be placed in grinding in mortar, weigh 3g and add Water is settled to 250ml, after 1h, filters, and after discarding initial 10ml filtrates, takes 2ml filtrates to be measured.
Tannin content is calculated as follows：
Tannin (mg/g)=p × VAlways×n/V×W
In formula：W for Black Box Tracing sample quality, g；VAlwaysFor the total volume of extract, ml；Inhale when V is by colorimetric The volume of extract, ml；P is tannin (0.1x), mg contained by the extract checked in from calibration curve (Fig. 1).
In following embodiments, the evaluation criterion of jam is as shown in the table：
The inventive method is explained in detail with reference to specific embodiment：
Embodiment 1：Black Box Tracing fruit state is to the influential effect that takes away the puckery taste
Black Box Tracing fruit is cut it is semi-processed, compare with the treatment effect of whole fruit determine take away the puckery taste when need The fruit state wanted.Using deastringent agent white wine (40%), fruit vinegar (3%), equal edible, later stage jam is not affected to process.At random Select the ripe intact Black Box Tracing fruit of four parts of equivalent, two parts are cut semi-processed, and another two parts keep fruit complete, take away the puckery taste Agent takes respectively 50ml, and (the weight ratio of fruit and deastringent agent is 1：10), ready fruit sample is respectively put in deastringent agent, Sealing is placed in constant temperature shaking instrument；20min is processed at 20 DEG C, preparation is taken out afterwards and is treated sample measuring liquid；If control, parallel three surveys It is fixed, impact of the Black Box Tracing fruit state to effect of taking away the puckery taste is investigated, as a result as shown in Figure 2：
Under the process respectively of two kinds of deastringent agents, half fruit state take away the puckery taste process effect than whole fruit state under effect of taking away the puckery taste Fruit will get well, and process under half fruit state, fruit contact with deastringent agent more completely, react more thorough, reaction speed and whole fruit shape The fruit of state is compared faster, soluble tannin dissolution it is slightly many, so from fruit state aspect select half fruit state taken away the puckery taste Process.
Embodiment 2：Mode take away the puckery taste to the influential effect that takes away the puckery taste
Processing mode of taking away the puckery taste have can select standings, blanching, constant temperature shake, it is ultrasonically treated.It is by commercially available alcohol concentration 50% white wine addition water makes the deastringent agent that alcohol concentration is 40%.
Fruit is cut to into half fruit, uniform quadrisection is often placed in the white wine of deastringent agent 40% and (fruit and takes away the puckery taste The weight ratio of agent is 1：10)；It is respectively adopted:Standing, ultrasonically treated (power 450w), constant temperature shaking processing mode, at 20 DEG C Process 20min；Blanching mode is partly will to be really put into blanching 1min in boiling water.If control, per group of parallel three measure.Investigation is taken away the puckery taste Impact of the processing mode to effect of taking away the puckery taste, is as a result shown in Fig. 3：
The effect of taking away the puckery taste that method processes is shaken using ultrasonically treated and constant temperature and is better than stewing process and blanching treatment, therefore not From standing and blanching method.It is ultrasonically treated process with constant temperature shaking compare two methods effect of taking away the puckery taste it is close, from the time and From the aspect of operating efficiency etc., from constant temperature shaking process of taking away the puckery taste is carried out.
Embodiment 3：The concentration of white wine is to the influential effect that takes away the puckery taste
White wine that commercially available alcohol concentration is 50% addition water is configured to into respectively alcohol concentration for 10%, 20%, 30%, 40%th, 50% deastringent agent；Fruit is cut to into half fruit, is uniformly divided into five deciles, be often placed in deastringent agent and (fruit and take away the puckery taste The weight ratio of agent is 1：10)；Under conditions of constant temperature shaking, take away the puckery taste time 20min at 20 DEG C；If control, parallel three surveys It is fixed.Impact of the white wine change in concentration to effect of taking away the puckery taste is investigated, as a result as shown in Figure 4：
Taking away the puckery taste in experiment in white wine concentration, when white wine concentration is 40%, after Black Box Tracing fruit takes away the puckery taste Soluble tannin content has minimum point, it was demonstrated that at this concentration, the best results of taking away the puckery taste of fruit, soluble tannin content after taking away the puckery taste Residue reduce with the increase of white wine concentration, but after white wine increases to finite concentration, and increase with the increase of concentration Plus.The increase of white wine concentration can induce ADH enzymatic activitys quickly to increase, and expedite the emergence of acetaldehyde, promote soluble tannin to be condensed, when concentration is satisfied With increase is continued tannin can be suppressed to be condensed and dissolution, so as to have impact on effect of taking away the puckery taste.The effect therefore white wine concentration is taken away the puckery taste when being 40% Most preferably.
Embodiment 4：The mixed proportion of white wine and fruit vinegar is to the influential effect that takes away the puckery taste
The white wine addition water that commercially available alcohol concentration is 50% is made into the white wine that alcohol concentration is 40%, fruit vinegar and 40% White wine according to 1:1、1:2、1:3、1:4、1:5 weight ratio is well mixed and is prepared into deastringent agent；Fruit is cut to into half fruit, uniformly Be divided into five deciles, be often placed in deastringent agent (the weight ratio of fruit and deastringent agent be 1：10)；Under conditions of constant temperature shaking, Take away the puckery taste time 20min at 20 DEG C；If control, parallel three measure.Impact of the mixed proportion to effect of taking away the puckery taste is investigated, as a result such as Shown in Fig. 5：
When the mixed proportion of fruit vinegar and white wine is 1:When 2, the soluble tannin content remained after taking away the puckery taste is minimum, that is, effect of taking away the puckery taste Fruit is optimal, and when white wine content continues to increase in mixed solvent, remaining soluble tannin content increases therewith after taking away the puckery taste, effect of taking away the puckery taste Fruit is deteriorated.Think, when white wine content is excessive, soluble tannin condensation may be suppressed to be changed into insoluble reaction, Slow down tannin process in leaching.If mixed solvent carries out process of taking away the puckery taste, the fruit vinegar and white spirit mixed ratio that should be adopted is 1: 2。
Embodiment 5：White wine is with fruit vinegar using order to the influential effect that takes away the puckery taste
The white wine addition water that commercially available alcohol concentration is 50% is made into the white wine that alcohol concentration is 40%, fruit is cut to Half fruit, is uniformly divided into trisection, and being often placed in deastringent agent, (the weight ratio of fruit and deastringent agent is 1：10)；In constant temperature shaking Under conditions of, according to the form below is processed, process of taking away the puckery taste at 20 DEG C；If control, parallel three measure.Investigate the use of deastringent agent Impact of the order to effect of taking away the puckery taste.Parallel three surveys, as a result see the table below：
Being compared by table data to obtain, and in three kinds of occupation modes, mixed solvent is jointly processed by after 20min takes away the puckery taste soluble single Peaceful content is minimum, best results of taking away the puckery taste, and fruit vinegar can destroy the process of taking away the puckery taste that cell membrane accelerates ethanol in white wine in mixed solvent, It is more preferable compared with remaining two kinds of effect being used separately.4 understand that the using method of deastringent agent is defined as 40% white wine in conjunction with the embodiments It is 2 with the mixed proportion of fruit vinegar:1.
Embodiment 6：The time take away the puckery taste to the influential effect that takes away the puckery taste
The white wine addition water that commercially available alcohol concentration is 50% is made into the white wine that alcohol concentration is 40%, fruit is cut to Half fruit, is uniformly divided into five deciles, and being often placed in deastringent agent, (the weight ratio of fruit and deastringent agent is 1：10)；In constant temperature shaking Under conditions of, take away the puckery taste respectively 5min, 10min, 15min, 20min, 25min at 20 DEG C；If control, parallel three measure.Examine Impact of the time of taking away the puckery taste to effect of taking away the puckery taste is examined, as a result as shown in Figure 6：
It will be appreciated from fig. 6 that taking away the puckery taste process in 20min, soluble tannin content has minimum point after taking away the puckery taste, taking away the puckery taste at this moment Preferably, as the increase soluble tannin content of process time is decreased, after reaching minimum point, process time continues effect Increase, soluble tannin content tends to be steady, think, because of fruit in remaining soluble tannin content with it is molten Agent reaches stable state, is not continuing to react, and leachable tannin reaches maximum.Therefore, take away the puckery taste process time it is true It is set to 20min.
Embodiment 7：Temperature take away the puckery taste to the influential effect that takes away the puckery taste
The white wine addition water that commercially available alcohol concentration is 50% is made into the white wine that alcohol concentration is 40%, fruit is cut to Half fruit, uniform quadrisection, being often placed in deastringent agent, (the weight ratio of fruit and deastringent agent is 1：10)；In constant temperature shaking Under conditions of, take away the puckery taste respectively 20min at 20 DEG C, 30 DEG C, 40 DEG C, 50 DEG C；If control, parallel three measure.Investigation is taken away the puckery taste temperature Impact of the degree to effect of taking away the puckery taste, as a result as shown in Figure 7：
As shown in Figure 7, with the rising of temperature of taking away the puckery taste, soluble tannin content is higher, and effect of taking away the puckery taste is poorer, at 20 DEG C Effect of taking away the puckery taste preferably, the effect that illustrate to take away the puckery taste with temperature of taking away the puckery taste in negative correlation, probably due to due to temperature rising, deastringent agent can be present Part is volatilized, and reduces solvent strength, and take away the puckery taste decreased effectiveness, while temperature is raised, is conducive to destruction cell membrane to make tannin and egg Connection sword between white matter disconnects, and makes to be more easily detected in extraction of the soluble tannin after, causes effect change of taking away the puckery taste Difference.Therefore temperature of taking away the puckery taste is defined as 20 DEG C.
From embodiment 1-7, the optimised process for taking away the puckery taste is half fruit, white wine concentration 40%, white wine and fruit vinegar mixed proportion 2:1st, constant temperature shaking under conditions of take away the puckery taste, the time 25min that takes away the puckery taste, 20 DEG C of temperature of taking away the puckery taste.
Embodiment 8：Impact of the Black Box Tracing fruit magma consumption to jam quality
A kind of method for making jam as raw material with Black Box Tracing, comprises the following steps：
(1) pre-process：The Black Box Tracing fruit good using maturity, color and luster is attractive in appearance, fresh nothing is rotten is former as raw material Expect standby after chosen, cleaning；
(2) take away the puckery taste process：Black Box Tracing fruit one is sliced into halves, in impregnated in deastringent agent, fruit and deastringent agent Weight ratio is 1：10；Deastringent agent is white wine and fruit vinegar according to 2:1 weight is than the mixture that mixes, the wherein alcohol of white wine Concentration is 40%；Take away the puckery taste 25min under conditions of constant temperature shaking, at 20 DEG C；
(3) crushing and beating：The sample blanching handled well taking away the puckery taste 1 minute, after pour in beater, the sieve plate hole of beater Footpath is 0.8mm or so, is beaten 4 minutes or so.
(4) infusion allotment：The Black Box Tracing fruit slurries that step (1) is obtained in Vacuum cooker, infusion 20 Or so minute obtains Black Box Tracing fruit magma；By the Black Box Tracing fruit magma for obtaining and sweetener, thickener, Sour agent carries out mixing preparation Black Box Tracing fruit magma 10% (20%, 30%, 35%, 40% according to following weight fraction Carry out respectively), white sugar 30%, xanthans 0.5%, citric acid 1.0%, water complement to 100%；
(5) heating concentration：Deployed mixed liquor is put in concentration pan, repeatedly stirring, concentration is obtained after 15～20 minutes Concentration jam；
(6) post-process：Jam finished product is obtained final product Jing after tinning, sterilization, cooling and packaging.
With subjective appreciation fraction as measurement index, shadow of the different Black Box Tracing fruit additions to sense organ is investigated Ring, as a result as shown in Figure 8：The organoleptic scores of jam first with the increase of Black Box Tracing fruit magma addition, are being added Best result is reached when measuring 35%, when fruit magma continues to add, organoleptic scores begin to decline, illustrate to continue to add fruit original Slurry, the mouthfeel for making jam slightly shows coarse, then the addition of fruit magma in acceptable maximum 35% or so.Therefore from nutrition From the aspect of sense organ two, the most suitable addition of Black Box Tracing fruit magma is 35%.
Embodiment 9：Impact of the sweetener consumption to jam quality
Method is substantially the same manner as Example 8, except that, in step (4), in the addition of Black Box Tracing fruit magma Amount 35%, xanthans consumption 0.5%, under conditions of citric acid 1.0%, carry out white sugar addition 20%, 25%, 30%, 35%, 40% single factor experiment, with subjective appreciation fraction as measurement index, investigates impact of the sugared consumption to jam subjective appreciation, such as schemes Shown in 9：As the fraction of the subjective appreciation of the increase jam of sugared consumption first increases, in sugared consumption 30%, organoleptic scores have most Big value, when sugared consumption continues to increase, organoleptic scores are presented downward trend.Appropriate addition sugar is illustrated, local flavor can be increased, adjust mouth Sense；But sugar is excessively added, effect can run counter to desire.Rational sugar addition between 25%-35%, therefore, black fruit gland rib flower The sugared consumption of Chinese catalpa jam is defined as 30%.
Embodiment 10：Impact of the sour agent consumption to jam quality
Method is substantially the same manner as Example 8, except that, in step (4), in the addition of Black Box Tracing fruit magma Amount 35%, white sugar consumption 30%, under conditions of xanthans consumption 0.5%, carry out Citric Acid Dosage 0.4%, 0.6%, 0.8%, 1%th, 1.2% single factor experiment, with subjective appreciation fraction as measurement index, investigates shadow of the sour consumption to jam subjective appreciation Ring.As shown in Figure 10：With the increase of Citric Acid Dosage, the fraction of the subjective appreciation of jam first increases, and is 1% in sour consumption When, organoleptic scores have maximum, and when Citric Acid Dosage continues to increase, organoleptic scores are presented downward trend.Illustrate to add lemon in right amount Lemon acid, can increase local flavor, adjust mouthfeel；But citric acid is excessively added, the sour-sweet imbalance of meeting affects mouthfeel.Rational citric acid Addition between 0.8%-1.2%, therefore, the Citric Acid Dosage of Black Box Tracing jam is defined as 1%.
Embodiment 11：Impact of the thickener consumption to jam quality
Method is substantially the same manner as Example 8, except that, in step (4), in the addition of Black Box Tracing fruit magma Amount 35%, white sugar consumption 30%, under conditions of Citric Acid Dosage 1%, carry out xanthans consumption 0.3%, 0.4%, 0.5%, 0.6%th, 0.7% single factor experiment, with subjective appreciation fraction as measurement index, investigates thickener consumption to jam subjective appreciation Impact.As shown in figure 11：With the increase of xanthans consumption, the fraction of the subjective appreciation of jam first increases, and uses in xanthans Measure for 1% when, organoleptic scores have maximum, when xanthans consumption continue increase, organoleptic scores present decline, jam structural state It is excessively sticky.Illustrate to add xanthans in right amount, jam structural state can be improved, adjust mouthfeel；But it is excessively used thickener, meeting Structural state is not good, affects mouthfeel.Rational xanthans addition between 0.3%-0.5%, therefore, Black Box Tracing fruit Thickener (xanthans) consumption of sauce is defined as 0.4%.
From embodiment 8-11,35% Black Box Tracing flesh puree, sugared addition are that 35%, citric acid adds It is 0.4% to measure as 1.2%, thickener addition, and water complements to 100%, the jam product evaluation obtained under this formulation condition It is best.
Examples detailed above is technology design to illustrate the invention and technical characterstic, can not limit the present invention's with this Protection domain.Equivalent transformation or modification that all essence of the invention is done, all should cover in protection scope of the present invention Within.

Claims (10)

1. it is a kind of with Black Box Tracing as raw material make jam method, it is characterised in that comprise the following steps：
(1) pre-process：The Black Box Tracing fruit good using maturity, color and luster is attractive in appearance, fresh nothing is rotten is used as raw material, raw material Jing It is standby after selection, cleaning；
(2) take away the puckery taste process：Black Box Tracing fruit impregnated in decolorising agent, at ultrasonically treated or constant temperature shaking method Reason, take away the puckery taste 5～25min of time in the case where temperature is for 20～50 DEG C；
(3) crushing and beating：Step (3) is taken away the puckery taste the sample blanching handled well 1 minute, then poured into afterwards in beater, beater Hole diameter of sieve (perforated) plate be 0.8mm, beating 4 minutes after Black Box Tracing fruit slurries；
(4) infusion allotment：The Black Box Tracing fruit slurries that step (4) is obtained in Vacuum cooker, infusion 20 minutes Obtain Black Box Tracing fruit magma；By the Black Box Tracing fruit magma for obtaining and sweetener, thickener, sour agent according to Following weight fraction carries out mixing preparation Black Box Tracing fruit magma 10%-40%, sweetener 25%-35%, thickener 0.3-0.5%, acid 0.8%-1.2%, water complement to 100%；
(5) heating concentration：The deployed mixed liquor of step (4) is put in concentration pan, repeatedly stirring, after concentrating 15～20 minutes Jam must be concentrated；
(6) post-process：The concentration jam that step (5) is obtained obtains final product jam finished product Jing after tinning, sterilization, cooling and packaging.
2. method according to claim 1, it is characterised in that in step (2), described Black Box Tracing fruit is whole Fruit or half fruit.
3. method according to claim 2, it is characterised in that in step (2), described Black Box Tracing fruit is half Really.
4. method according to claim 1, it is characterised in that in step (2), described Black Box Tracing fruit with it is de- The weight ratio of astringent is 1：10～1：15.
5. method according to claim 1, it is characterised in that in step (2), described deastringent agent is white wine or fruit vinegar In any one, or the two is with 1:1～1:5 weight is than the mixture that mixes；Described white wine is alcohol concentration For 40% white wine；Described fruit vinegar is the apple vinegar of concentration >=3.5%.
6. method according to claim 4, it is characterised in that described deastringent agent is white wine and fruit vinegar with 2:1 weight Than the mixture for mixing.
7. method according to claim 1, it is characterised in that in step (2), described takes away the puckery taste mode for constant temperature shaking side Method process.
8. method according to claim 1, it is characterised in that in step (2), described takes away the puckery taste temperature for 20 DEG C, takes away the puckery taste Time is 20min.
9. method according to claim 1, it is characterised in that in step (4), described sweetener is white sugar, described Thickener is xanthans, and described sour agent is citric acid.
10. method according to claim 1, it is characterised in that in step (4), described Black Box Tracing fruit is former Slurry, sweetener, thickener, the weight fraction of sour agent are Black Box Tracing fruit magma 35%, sweetener 30%, thickener 0.4%th, sour agent 1%.
CN201611262323.3A 2016-12-31 2016-12-31 Manufacturing method of fruit jam using aronia melanocarpa as raw material Pending CN106616711A (en)

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