CN107252072A - A kind of preparation method of butter fruit cherry jam - Google Patents
A kind of preparation method of butter fruit cherry jam Download PDFInfo
- Publication number
- CN107252072A CN107252072A CN201710564046.XA CN201710564046A CN107252072A CN 107252072 A CN107252072 A CN 107252072A CN 201710564046 A CN201710564046 A CN 201710564046A CN 107252072 A CN107252072 A CN 107252072A
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- Prior art keywords
- butter fruit
- cherry
- jam
- fruit cherry
- butter
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- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
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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)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of butter fruit cherry jam, use butter fruit cherry for primary raw material, butter fruit cherry is selected, cleaned, is beaten, ferment treatment, sugaring, concentration, it is canned, sterilizing, storage etc. step process.The butter fruit cherry jam finished product prepared using this method, by pectinase treatment, butter fruit cherry can be made to separate out more nutriments, make the nutritious nutritive value for also improving butter fruit cherry of jam, jam sour and sweet palatability, sticky appropriateness, can Energy benefit taste, anti-aging, nourishing the liver and kidney.
Description
Technical field
The present invention relates to a kind of preparation method of jam, more particularly, to a kind of preparation method of butter fruit cherry jam.
Background technology
Butter fruit cherry, butter fruit, deciduous tree, the fruit of butter fruit is a kind of nutritive value very high fruit, containing many
The elements such as sodium, potassium, magnesium, the calcium of vitamin, abundant aliphatic acid and protein and high content are planted, nutritive value can be equal to cream
U.S., or even have the laudatory title of " forest cream ", it is edible generally as fruit, it can also be made as dish and can.Cherry, is some
The general designation of prunus class plant, including the fruit such as cherry subgenus, sour cherry subgenus, laural cherry subgenus can be edible as fruit, appearance
Bright in colour, sparkling and crystal-clear beautiful, red such as agate, yellow such as congealed fat, fruit is more rich in sugar, protein, vitamin and calcium, iron, phosphorus, potassium etc.
Plant element.Existing butter fruit cherry is processed to the food such as jelly, preserved fruit, beverage or drink in addition to being eaten raw, but with butter
Fruit cherry is primary raw material, and the jam flavouring being processed into, in the market has no Related product.
The content of the invention
The technical problems to be solved by the invention are, using butter fruit cherry as raw material, using raw material pulping, ferment treatment, to add
Sugar, concentration, it is canned, sterilizing etc. step processing, the nutriment being sufficiently reserved in raw material there is provided one kind relieve summer heat cooling,
Antitoxic heart-soothing and sedative, moisten the lung and relieve the cough, the preparation method of the butter fruit cherry jam for removing toxic substances of promoting the production of body fluid, improve the economic valency of butter fruit cherry
Value.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of butter fruit cherry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Ripe, the butter fruit cherry of no disease and pests harm is selected, stripping and slicing is handled after cleaning（Cherry is also needed to
Core）, butter fruit cherry block is made, butter fruit cherry block is put into progress color retention 8min in 0.2% vitamin c solution, dimension
Raw element c solution, had both made jam color stability, the nutritional ingredient of jam is enriched again；
B, mashing：The water that 1-2 times of weight is added into the butter fruit cherry block after color protection carries out mashing processing, and butter fruit cherry is made
Peach pulp；
The water that 20kg is added into the mock-strawberry fruit after the butter fruit cherry block after 10kg color protections and 2kg color protections carries out mashing processing,
Butter fruit cherry pulp is made；
C, ferment treatment：0.05kg pectase is added into 10kg butter fruit cherry pulp, is well mixed, temperature control is 45
DEG C, the time is 4 hours, by the enzymolysis of pectase, butter fruit cherry is separated out more nutriments；
D, sugaring：1.2kg xylitol, using xylitol as sweetener, Bu Huizeng are added into the mixing pulp after ferment treatment
The content of high eater's blood glucose, suitable for patients with diabetes mellitus；
E, concentration：Into the pulp after sugaring, addition 2kg mangosteen juice, 20g gelatin, 3g potassium sorbate, are well mixed, system
Compound is obtained, compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 65%, stop concentration；
It is F, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
G, 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 butter fruit cherry jam finished product prepared using this method, by pectinase treatment, can make butter
Fruit cherry separates out more nutriments, makes the nutritious nutritive value for also improving butter fruit cherry of jam, jam is sour-sweet
Agreeable to the taste, sticky appropriateness, with Energy benefit taste, nourishing the liver and kidney, puckery essence, the health-care efficacy such as antidiarrheal, antioxygen anti-aging, protection liver.
Embodiment
Embodiment 1：
A kind of preparation method of butter fruit cherry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Maturation, the butter fruit cherry of no disease and pests harm, good Ying Zi are selected, stripping and slicing is handled after cleaning（It is cherry, good
Ying Zi also needs to stoning）, butter fruit cherry is made, praises and answers sub-block, by butter fruit cherry, the good vitamin for answering sub-block to be put into 0.2%
Color retention 8min is carried out in c solution, vitamin c solution had both made jam color stability, the nutritional ingredient of jam is enriched again；
B, mashing：Mashing processing is carried out to the butter fruit cherry after color protection, the good water for answering 1-2 times of weight of addition in sub-block, is made
Butter fruit cherry pulp；
Beaten to the butter fruit cherry after 10kg color protections, the good water for answering addition 20kg in the mock-strawberry fruit after sub-block and 2kg color protections
Slurry processing, is made butter fruit cherry, praises and answer sub- pulp；
C, ferment treatment：To 10kg butter fruit cherry, praise and answer the pectase that 0.05kg is added in sub- pulp, be well mixed, temperature
Control as 45 DEG C, the time is 4 hours, by the enzymolysis of pectase, make butter fruit cherry, praise and sub should separate out more nutrients
Matter；
D, sugaring：1.2kg xylitol, using xylitol as sweetener, Bu Huizeng are added into the mixing pulp after ferment treatment
The content of high eater's blood glucose, suitable for patients with diabetes mellitus；
E, concentration：Into the pulp after sugaring, addition 2kg mangosteen juice, 20g gelatin, 3g potassium sorbate, are well mixed, system
Compound is obtained, compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 65%, stop concentration；
It is F, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
G, 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 butter fruit cherry jam, it is characterised in that carry out as follows：
A, pretreatment of raw material：Ripe, butter fruit cherry, the indigo fruit of no disease and pests harm are selected, stripping and slicing is handled after cleaning（Cherry is also needed
It is enucleated）, butter fruit cherry, indigo fruit block is made, butter fruit cherry, indigo fruit block are put into 0.2% vitamin c solution
Color retention 8min is carried out, vitamin c solution had both made jam color stability, the nutritional ingredient of jam is enriched again；
B, mashing：The water that 1-2 times of weight is added into the butter fruit cherry after color protection, indigo fruit block carries out mashing processing, is made
Butter fruit cherry, indigo fruit pulp；
The water for adding 20kg into the mock-strawberry fruit after the butter fruit cherry after 10kg color protections, indigo fruit block and 2kg color protections is beaten
Slurry processing, is made butter fruit cherry, indigo fruit pulp；
C, ferment treatment：0.05kg pectase is added into 10kg butter fruit cherry, indigo fruit pulp, is well mixed, temperature
Control as 45 DEG C, the time is 4 hours, by the enzymolysis of pectase, butter fruit cherry, indigo fruit is separated out more nutrients
Matter；
D, sugaring：1.2kg xylitol, using xylitol as sweetener, Bu Huizeng are added into the mixing pulp after ferment treatment
The content of high eater's blood glucose, suitable for patients with diabetes mellitus；
E, concentration：Into the pulp after sugaring, addition 2kg mangosteen juice, 20g gelatin, 3g potassium sorbate, are well mixed, system
Compound is obtained, compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 65%, stop concentration；
It is F, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
G, 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 butter fruit cherry jam, it is characterised in that use following steps：
A, pretreatment of raw material：Ripe, the butter fruit cherry of no disease and pests harm is selected, stripping and slicing is handled after cleaning（Cherry is also needed to
Core）, butter fruit cherry block is made, butter fruit cherry block is put into progress color retention 8min in 0.2% vitamin c solution, dimension
Raw element c solution, had both made jam color stability, the nutritional ingredient of jam is enriched again；
B, mashing：The water that 1-2 times of weight is added into the butter fruit cherry block after color protection carries out mashing processing, and butter fruit cherry is made
Peach pulp；
The water that 20kg is added into the mock-strawberry fruit after the butter fruit cherry block after 10kg color protections and 2kg color protections carries out mashing processing,
Butter fruit cherry pulp is made；
C, ferment treatment：0.05kg pectase is added into 10kg butter fruit cherry pulp, is well mixed, temperature control is 45
DEG C, the time is 4 hours, by the enzymolysis of pectase, butter fruit cherry is separated out more nutriments；
D, sugaring：1.2kg xylitol, using xylitol as sweetener, Bu Huizeng are added into the mixing pulp after ferment treatment
The content of high eater's blood glucose, suitable for patients with diabetes mellitus；
E, concentration：Into the pulp after sugaring, addition 2kg mangosteen juice, 20g gelatin, 3g potassium sorbate, are well mixed, system
Compound is obtained, compound is placed in the vacuum concentration pan of 0.1Mpa vacuums and concentrates 10min, sauce body soluble solid is
When 65%, stop concentration；
It is F, canned：Slurry temperature drop to it is canned at 85 DEG C, it is canned after seal immediately；
G, 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 |
|---|---|---|---|
| CN201710564046.XA CN107252072A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of butter fruit cherry jam |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710564046.XA CN107252072A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of butter fruit cherry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252072A true CN107252072A (en) | 2017-10-17 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710564046.XA Withdrawn CN107252072A (en) | 2017-07-12 | 2017-07-12 | A kind of preparation method of butter fruit cherry jam |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712493A (en) * | 2017-10-31 | 2018-02-23 | 格瑞果汁工业（天津）有限公司 | A kind of butter fruit composite beverage underflow and preparation method thereof |
| CN108354094A (en) * | 2018-01-26 | 2018-08-03 | 广西味之坊食品科技有限公司 | A kind of edible lily butter fruit composite beverage and preparation method thereof |
| CN108771153A (en) * | 2018-05-03 | 2018-11-09 | 广西南亚热带农业科学研究所 | A kind of preparation method of fresh-keeping grapefruit the operatic circle mud |
| CN109105839A (en) * | 2018-09-21 | 2019-01-01 | 北京爱果坊科技有限公司 | A kind of butter fruit jam preparation method |
Citations (5)
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|---|---|---|---|---|
| CN104664190A (en) * | 2015-02-09 | 2015-06-03 | 彭常安 | Quince jam processing method |
| CN104824499A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Preparation method of jam containing wax apples |
| CN105961929A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Fruit and vegetable beverage having effects of maintaining beauty and keeping young |
| CN106107804A (en) * | 2016-07-06 | 2016-11-16 | 周兆平 | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam |
| CN106360515A (en) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | Preparation method of calophyllum inophyllum fruit health jam |
-
2017
- 2017-07-12 CN CN201710564046.XA patent/CN107252072A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664190A (en) * | 2015-02-09 | 2015-06-03 | 彭常安 | Quince jam processing method |
| CN104824499A (en) * | 2015-05-16 | 2015-08-12 | 张俊辉 | Preparation method of jam containing wax apples |
| CN105961929A (en) * | 2016-05-09 | 2016-09-28 | 成都鲜美诚食品有限公司 | Fruit and vegetable beverage having effects of maintaining beauty and keeping young |
| CN106107804A (en) * | 2016-07-06 | 2016-11-16 | 周兆平 | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam |
| CN106360515A (en) * | 2016-09-29 | 2017-02-01 | 芜湖市三山区绿色食品产业协会 | Preparation method of calophyllum inophyllum fruit health jam |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712493A (en) * | 2017-10-31 | 2018-02-23 | 格瑞果汁工业（天津）有限公司 | A kind of butter fruit composite beverage underflow and preparation method thereof |
| CN108354094A (en) * | 2018-01-26 | 2018-08-03 | 广西味之坊食品科技有限公司 | A kind of edible lily butter fruit composite beverage and preparation method thereof |
| CN108771153A (en) * | 2018-05-03 | 2018-11-09 | 广西南亚热带农业科学研究所 | A kind of preparation method of fresh-keeping grapefruit the operatic circle mud |
| CN108771153B (en) * | 2018-05-03 | 2022-04-05 | 广西南亚热带农业科学研究所 | Preparation method of fresh-keeping grape and avocado puree |
| CN109105839A (en) * | 2018-09-21 | 2019-01-01 | 北京爱果坊科技有限公司 | A kind of butter fruit jam preparation method |
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Application publication date: 20171017 |