CN107125674A - A kind of preparation method of mulberry jam - Google Patents
A kind of preparation method of mulberry jam Download PDFInfo
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- CN107125674A CN107125674A CN201710553963.8A CN201710553963A CN107125674A CN 107125674 A CN107125674 A CN 107125674A CN 201710553963 A CN201710553963 A CN 201710553963A CN 107125674 A CN107125674 A CN 107125674A
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- jam
- mulberry
- fruit
- mulberry fruit
- canned
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 56
- 240000000249 Morus alba Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 46
- 238000011282 treatment Methods 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000265 homogenisation Methods 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 230000006378 damage Effects 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 235000002710 Ilex cornuta Nutrition 0.000 claims description 5
- 241001310146 Ilex cornuta Species 0.000 claims description 5
- 241000830535 Ligustrum lucidum Species 0.000 claims description 5
- 241000218231 Moraceae Species 0.000 claims description 5
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 240000009088 Fragaria x ananassa Species 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 235000011034 Rubus glaucus Nutrition 0.000 description 5
- 244000235659 Rubus idaeus Species 0.000 description 5
- 235000009122 Rubus idaeus Nutrition 0.000 description 5
- 240000000851 Vaccinium corymbosum Species 0.000 description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 4
- 235000021014 blueberries Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004537 pulping Methods 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a kind of preparation method of mulberry jam, use mulberry fruit for primary raw material, selected, cleaned by mulberry fruit, is beaten, ferment treatment, dispensing, homogeneous, concentration, it is canned, sterilizing, storage etc. step process.The mulberry jam made using the present invention, pass through pectinase treatment, mulberry fruit can be made to separate out more nutriments, improve the utilization rate and nutritive value of mulberry fruit, by homogenization, rough mouthfeel in jam is eliminated, makes that jam sour and sweet palatability, sauce body be fine and smooth, sticky appropriateness, the enriching yin that can enrich blood, is promoted the production of body fluid to quench thirst.
Description
Technical field
The present invention relates to a kind of preparation method of jam, more particularly, to a kind of preparation method of mulberry jam.
Background technology
Mulberry fruit, also known as mulberry fruit, mulberry sugarcane, mulberry jujube, sorosis, mulberry bubble youngster, black mulberry etc..《Compendium of Materia Medica》Etc. a variety of medical ancient books and records
In have detailed elaboration to the medical value and usage of mulberry fruit, mulberry fruit is sweet in flavor and cold in property, with liver-kidney tonifying, fluid dryness, black hair
The effects such as improving eyesight.Sorosis be exactly the common people since time immemorial frequently with a kind of diuresis, health care, the fresh fruit relieved summer heat has note in Compendium of Materia Medica
Carry its special efficacy.Existing mulberry fruit is mainly incorporated as the fresh fruit that peasant likes and eaten, it is impossible to make full use of the nutrients of mulberry fruit
Matter and the economic value for improving mulberry fruit.Using mulberry fruit as primary raw material, the jam flavouring being processed into, in the market has no related production
Product.
The content of the invention
The technical problems to be solved by the invention be using mulberry fruit as raw material, using raw material pulping, ferment treatment, allotment, homogeneous,
The step such as concentration, canned, sterilizing is made, and the nutritional ingredient that this method can be sufficiently reserved in raw material has there is provided one kind
The preparation method of the mulberry jam of healthcare function such as there is promoting production of body fluid and nourishing the lung, expelling wind and removing dampness, astringe the lung to stop cough.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of mulberry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Maturation, the mulberry fruit of no disease and pests harm, Chinese holly fruit are selected, it is drained rear standby after cleaning.
B, pickle：Clean mulberries, add 250 grams of white sugar, well mixed to pickle 1 hour.
C, ferment treatment：0.05kg pectase is added into 10kg mulberry fruit pulps, is well mixed, temperature control is 45 DEG C,
Time is 4 hours, by the enzymolysis of pectase, mulberry fruit is separated out more nutriments；
D, allotment：1.2kg fructose, 0.6kg glossy privet fruit fruit juice, 0.1kg is added into the mulberry fruit pulp after 10kg ferment treatments
Concentration citric acid, 0.02kg gelatin be well mixed, be made mixed liquor；
E, homogeneous：By the mixed liquor after ferment treatment under 60 DEG C, 25Mpa pressure homogeneous, homogeneous 1 time, by homogenization, disappear
Except rough mouthfeel in jam, the quality of jam is improved；
F, concentration：Compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 60%, stop concentration, be concentrated in vacuo, reduce the destruction to sauce body nutritional ingredient；
It is G, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
H, sterilizing：Jam-jar after tinning is put into sterilization box, with 150 DEG C of wet sterilization 15min, then gradually cooled down,
Cryopreservation.
Beneficial effect：The mulberry jam made using the present invention, by pectinase treatment, can separate out mulberry fruit more
Nutriment, improves the utilization rate and nutritive value of mulberry fruit, by homogenization, eliminates rough mouthfeel in jam, makes fruit
Sauce sour and sweet palatability, sauce body are fine and smooth, sticky appropriateness, with relieving cough and asthma, expelling wind and removing dampness, the effect of improving a poor appetite etc..
Embodiment
Embodiment 1：
A kind of preparation method of mulberry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Maturation, the mulberry fruit of no disease and pests harm, strawberry, Chinese holly fruit are selected, it is drained rear standby after cleaning.
B, pickle：Clean mulberries, strawberry, add 250 grams of white sugar, well mixed to pickle 1 hour.
C, ferment treatment：0.05kg pectase is added into 10kg mulberry fruits, strawberry pulp, is well mixed, temperature control is
45 DEG C, the time is 4 hours, by the enzymolysis of pectase, mulberry fruit, strawberry is separated out more nutriments；
D, allotment：Added into the mulberry fruit after 10kg ferment treatments, strawberry pulp 1.2kg fructose, 0.6kg glossy privet fruit fruit juice,
0.1kg concentration citric acid, 0.02kg gelatin is well mixed, and mixed liquor is made；
E, homogeneous：By the mixed liquor after ferment treatment under 60 DEG C, 25Mpa pressure homogeneous, homogeneous 1 time, by homogenization, disappear
Except rough mouthfeel in jam, the quality of jam is improved；
F, concentration：Compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 60%, stop concentration, be concentrated in vacuo, reduce the destruction to sauce body nutritional ingredient；
It is G, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
H, sterilizing：Jam-jar after tinning is put into sterilization box, with 150 DEG C of wet sterilization 15min, then gradually cooled down,
Cryopreservation.
Embodiment 2：
A kind of preparation method of mulberry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Maturation, the mulberry fruit of no disease and pests harm, blueberry, Chinese holly fruit are selected, it is drained rear standby after cleaning.
B, pickle：Clean mulberries, blueberry, add 250 grams of white sugar, well mixed to pickle 1 hour.
C, ferment treatment：0.05kg pectase is added into 10kg mulberry fruits, blueberry pulp, is well mixed, temperature control is
45 DEG C, the time is 4 hours, by the enzymolysis of pectase, mulberry fruit is separated out more nutriments；
D, allotment：Added into the mulberry fruit after 10kg ferment treatments, blueberry pulp 1.2kg fructose, 0.6kg glossy privet fruit fruit juice,
0.1kg concentration citric acid, 0.02kg gelatin is well mixed, and mixed liquor is made；
E, homogeneous：By the mixed liquor after ferment treatment under 60 DEG C, 25Mpa pressure homogeneous, homogeneous 1 time, by homogenization, disappear
Except rough mouthfeel in jam, the quality of jam is improved；
F, concentration：Compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 60%, stop concentration, be concentrated in vacuo, reduce the destruction to sauce body nutritional ingredient；
It is G, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
H, sterilizing：Jam-jar after tinning is put into sterilization box, with 150 DEG C of wet sterilization 15min, then gradually cooled down,
Cryopreservation.
Embodiment 3：
A kind of preparation method of mulberry jam, it is characterised in that use following steps：
A, pretreatment of raw material：Maturation, the mulberry fruit of no disease and pests harm, raspberry, Chinese holly fruit are selected, it is drained rear standby after cleaning.
B, pickle：Clean mulberries, raspberry, add 250 grams of white sugar, well mixed to pickle 1 hour.
C, ferment treatment：0.05kg pectase is added into 10kg mulberry fruits, raspberry pulp, is well mixed, temperature control is
45 DEG C, the time is 4 hours, by the enzymolysis of pectase, mulberry fruit, raspberry is separated out more nutriments；
D, allotment：Added into the mulberry fruit after 10kg ferment treatments, raspberry pulp 1.2kg fructose, 0.6kg glossy privet fruit fruit juice,
0.1kg concentration citric acid, 0.02kg gelatin is well mixed, and mixed liquor is made；
E, homogeneous：By the mixed liquor after ferment treatment under 60 DEG C, 25Mpa pressure homogeneous, homogeneous 1 time, by homogenization, disappear
Except rough mouthfeel in jam, the quality of jam is improved；
F, concentration：Compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 60%, stop concentration, be concentrated in vacuo, reduce the destruction to sauce body nutritional ingredient；
It is G, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
H, sterilizing：Jam-jar after tinning is put into sterilization box, with 150 DEG C of wet sterilization 15min, then gradually cooled down,
Cryopreservation.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of mulberry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Maturation, the mulberry fruit of no disease and pests harm, Chinese holly fruit are selected, it is drained rear standby after cleaning；
B, pickle：Clean mulberries, add 250 grams of white sugar, well mixed to pickle 1 hour；
C, ferment treatment：0.05kg pectase is added into 10kg mulberry fruit pulps, is well mixed, temperature control is 45 DEG C, time
For 4 hours, by the enzymolysis of pectase, mulberry fruit is set to separate out more nutriments；
D, allotment：1.2kg fructose, 0.6kg glossy privet fruit fruit juice, 0.1kg is added into the mulberry fruit pulp after 10kg ferment treatments
Concentration citric acid, 0.02kg gelatin be well mixed, be made mixed liquor；
E, homogeneous：By the mixed liquor after ferment treatment under 60 DEG C, 25Mpa pressure homogeneous, homogeneous 1 time, by homogenization, disappear
Except rough mouthfeel in jam, the quality of jam is improved；
F, concentration：Compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 60%, stop concentration, be concentrated in vacuo, reduce the destruction to sauce body nutritional ingredient；
It is G, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
H, sterilizing：Jam-jar after tinning is put into sterilization box, with 150 DEG C of wet sterilization 15min, then gradually cooled down,
Cryopreservation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710553963.8A CN107125674A (en) | 2017-07-09 | 2017-07-09 | A kind of preparation method of mulberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710553963.8A CN107125674A (en) | 2017-07-09 | 2017-07-09 | A kind of preparation method of mulberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125674A true CN107125674A (en) | 2017-09-05 |
Family
ID=59738035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710553963.8A Withdrawn CN107125674A (en) | 2017-07-09 | 2017-07-09 | A kind of preparation method of mulberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125674A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618132A (en) * | 2018-05-16 | 2018-10-09 | 陇南师范高等专科学校 | A kind of mulberries hovenia polysaccharides health-care paste and preparation method thereof |
| CN109497499A (en) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | A kind of mulberries soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995263A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Processing method of mulberry-waxberry juice |
| CN106072255A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of processing method of Fructus Arctii Fructus Trichosanthis fruit jam |
| CN106136158A (en) * | 2016-07-06 | 2016-11-23 | 周兆平 | The processing technology of Semen Hoveniae (Fructus Hoveniae) mulberry jam |
| CN106174287A (en) * | 2016-08-21 | 2016-12-07 | 彭常安 | A kind of preparation technology of Fructus Elaeagni Angustifoliae Bulbus Lilii fruit jam |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
| CN106307351A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing method of rubus taiwanianus jam |
| CN106722607A (en) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | A kind of preparation method of mulberry jam |
-
2017
- 2017-07-09 CN CN201710553963.8A patent/CN107125674A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995263A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Processing method of mulberry-waxberry juice |
| CN106072255A (en) * | 2016-06-16 | 2016-11-09 | 吴蓓蓓 | A kind of processing method of Fructus Arctii Fructus Trichosanthis fruit jam |
| CN106136158A (en) * | 2016-07-06 | 2016-11-23 | 周兆平 | The processing technology of Semen Hoveniae (Fructus Hoveniae) mulberry jam |
| CN106174287A (en) * | 2016-08-21 | 2016-12-07 | 彭常安 | A kind of preparation technology of Fructus Elaeagni Angustifoliae Bulbus Lilii fruit jam |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
| CN106307351A (en) * | 2016-08-23 | 2017-01-11 | 彭常安 | Processing method of rubus taiwanianus jam |
| CN106722607A (en) * | 2016-12-04 | 2017-05-31 | 防城港市星湖生态农业有限公司 | A kind of preparation method of mulberry jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618132A (en) * | 2018-05-16 | 2018-10-09 | 陇南师范高等专科学校 | A kind of mulberries hovenia polysaccharides health-care paste and preparation method thereof |
| CN109497499A (en) * | 2018-12-28 | 2019-03-22 | 青岛灯塔味业有限公司 | A kind of mulberries soy sauce |
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Application publication date: 20170905 |