CN107373554A - Can Instant Drinks loquat jam and preparation method thereof - Google Patents
Can Instant Drinks loquat jam and preparation method thereof Download PDFInfo
- Publication number
- CN107373554A CN107373554A CN201710706516.1A CN201710706516A CN107373554A CN 107373554 A CN107373554 A CN 107373554A CN 201710706516 A CN201710706516 A CN 201710706516A CN 107373554 A CN107373554 A CN 107373554A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- loquat
- pectin
- water
- 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
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
- A23L21/15—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to one kind can Instant Drinks loquat jam, contain following raw material：The parts by weight of loquat magma 0.4-0.8, sugared 0.15-0.55 parts by weight, the parts by weight of pectin 0.001-0.005, the parts by weight of vitamin C 0.0005-0.003, the parts by weight of citric acid 0.001-0.005, the parts by weight of water 0.004-0.034.The invention also discloses it is described can Instant Drinks loquat jam preparation method.The present invention is more preferable compared to traditional jams mouthfeel, nutritive value is higher, food additives are less, started jam can Instant Drinks into hot beverage precedent.
Description
Technical field
The present invention relates to can Instant Drinks loquat jam and preparation method thereof, belong to food processing field.
Background technology
Loquat alias：Reed tangerine, golden ball, Lu Zhi, Latin literary fame：Eriobotrya japonica(Thunb.)Lindl.Rose
Common vetch section, Eriobotrya, loquat originate in southeast China, and because leaf-shaped is like Chinese lute musical instrument and name, its flower can be used as medicine.
3~5 meters of the height of tree, leaf is big and grows, thick and have fine hair, in oblong, shape such as Chinese lute.Alias is called reed tangerine, reed
Branch, golden ball, scorching fruit, Jiao Zi.Loquat is different from most of fruit tree, and in autumn or early winter blooms, and fruit is ripe in spring to early summer,
It is all more early than other fruit, therefore be " solely standby seasonal pathogens,exopathogens person in fruit tree " by title.The flower of loquat is white or faint yellow, there is five pieces
Petal, about 2 centimetres of diameter, with five to ten into a branch of, it is the distinctive rare fruit of southern china that can be used as nectar source crop, quilt
It is described as " hat of fruit ".
Loquat-Shaped Cake has abundant nutritive value, and Traditional Chinese Medicine is usually used in treatment cough, polydipsia, so far existing thousand year calendar
History.Modern science and technology research find Loquat-Shaped Cake rich in cellulose, pectin, carrotene, malic acid, citric acid, potassium, phosphorus, iron,
Calcium and vitamin A, B, C.Loquat-Shaped Cake is sweet, sour, mild-natured, moistens the lung and relieve the cough, quenches the thirst and stomach, diuresis heat-clearing and other effects, for swallowing
The diseases such as dry polydipsia, consumptive lung disease cough, more phlegm uncomfortable in chest.
Existing common loquat drink on the market is all canned beverage, is directly drunk.But in the winter of cold weather,
And the old man and child that functions of intestines and stomach is bad, often need hot drink, however, at present, yet there are no can Instant Drinks loquat drink.If
Want to drink hot drink, it is common practice to：1. by beverage even packaging heating；The last 2. beverage pours out independent heating.But both ways
First, packaging heating easily produces toxicity or deleterious effect, but it is relatively inconvenient for operation to pour out heating.It is therefore it provides a kind of
Can Instant Drinks loquat jam be urgent problem to be solved.
The content of the invention
The technical problem to be solved in the present invention is to provide one kind can Instant Drinks loquat jam.
The present invention can Instant Drinks loquat jam, contain following raw material：
The parts by weight of loquat magma 0.4-0.8,
Sugared 0.15-0.55 parts by weight,
The parts by weight of pectin 0.001-0.005,
The parts by weight of vitamin C 0.0005-0.003,
The parts by weight of citric acid 0.001-0.005,
The parts by weight of water 0.004-0.034.
Further, as priority scheme, the present invention can Instant Drinks loquat jam, be composed of the following raw materials by weight：
The parts by weight of loquat magma 0.4-0.8,
Sugared 0.15-0.55 parts by weight,
The parts by weight of pectin 0.001-0.005,
The parts by weight of vitamin C 0.0005-0.003,
The parts by weight of citric acid 0.001-0.005,
The parts by weight of water 0.004-0.034.
Specifically, it is made up of the raw material of following weight：
Loquat 0.4-0.8kg of magma,
0.15-0.55kg of sugar,
0.001-0.005kg of pectin,
0.0005-0.003kg of vitamin C,
0.001-0.005kg of citric acid,
0.004-0.034kg of water.
As further preferred scheme, the present invention can Instant Drinks loquat jam, contain following raw material：
The parts by weight of loquat magma 0.5-0.7,
Sugared 0.25-0.45 parts by weight,
The parts by weight of pectin 0.0015-0.0045,
The parts by weight of vitamin C 0.001-0.0025,
The parts by weight of citric acid 0.0015-0.0045,
The parts by weight of water 0.003-0.03.
Further, the present invention can Instant Drinks loquat jam, by being made up of following raw material：
The parts by weight of loquat magma 0.5-0.7,
Sugared 0.25-0.45 parts by weight,
The parts by weight of pectin 0.0015-0.0045,
The parts by weight of vitamin C 0.001-0.0025,
The parts by weight of citric acid 0.0015-0.0045,
The parts by weight of water 0.003-0.03.
It is made up of the raw material by following weight：
Loquat 0.5-0.7kg of magma,
0.25-0.45kg of sugar,
0.0015-0.0045kg of pectin,
0.001-0.0025kg of vitamin C,
0.0015-0.0045kg of citric acid,
0.003-0.03kg of water.
As most preferably scheme, the present invention can Instant Drinks loquat jam, contain following raw material：
The parts by weight of loquat magma 0.6,
Sugared 0.35 parts by weight,
The parts by weight of pectin 0.0045,
The parts by weight of vitamin C 0.002,
The parts by weight of citric acid 0.004,
The parts by weight of water 0.027.
The present invention can Instant Drinks loquat jam, further, be composed of the following raw materials by weight：
The parts by weight of loquat magma 0.6,
Sugared 0.35 parts by weight,
The parts by weight of pectin 0.0045,
The parts by weight of vitamin C 0.002,
The parts by weight of citric acid 0.004,
The parts by weight of water 0.027.
It is made up of the raw material of following weight：
Loquat magma 0.6kg,
Sugared 0.35kg,
Pectin 0.0045kg,
Vitamin C 0.002kg,
Citric acid 0.004kg,
Water 0.027kg.
Further, the sugar in above-mentioned formula can be the conventional food carbohydrates such as white granulated sugar or fructose syrup.
Wherein, pectin can keep the lasting mouthfeel of jam as stabilizer；Vitamin C is as antioxidant, in jam
In play antioxidation；Citric acid can adjust the acidity in jam.
Further, second goal of the invention of the invention be to provide it is above-mentioned can Instant Drinks loquat jam preparation method.
The present invention can Instant Drinks loquat jam preparation method, comprise the following steps：
A. pectin, water and sugar are premixed, then adds 60-90 DEG C of water to cross colloid mill, obtain pectin solution；
Wherein, dosage of pectin is dosage of pectin in formula, and sugared dosage is the 5-6% of total reducing sugar dosage, and premix adds water
14.3-14.5% and colloid mill water consumption excessively for total amount are 71.4-the 72.5% of total amount；
B. VC is dissolved in excess water, obtains VC solution；Wherein, VC dosages are VC total amounts in formula；
C. loquat magma first is added up into sugared dosage 33-67% to be well mixed, adds VC solution and pectin solution, 55-
65 DEG C, -0.1MPa is to being concentrated in vacuo 30-50min under -0.08Mpa；
D. surplus sugar is added to continue to concentrate 30-50min；
E. add citric acid to continue to concentrate, Citric Acid Dosage is total Citric Acid Dosage；
F. when solid content is that 50-60% addition pectin solution continues to concentrate；
G. when solid content is 55-65%, PH=3.0-4.0, >=80 DEG C of insulation 1min-5min sterilizations is warming up to, are produced
Can Instant Drinks loquat jam.
Further, in order to ensure loquat jam mouthfeel, loquat jam is preferably subjected to sterilizing post processing, specific method
For：First by loquat jam is filling, spiral cover and water dip sterilization (>=80 DEG C, >=10min)；Then sub-sectional cooling >=10min, product
Temperature≤40 DEG C, coding, labeling, vanning, storage, produce commodity.
Wherein, loquat juice used is to be removed the peel, be enucleated by loquat, broken obtained in step c.
Preferably, the loquat juice preparation method is：Fresh loquat, flushing are first chosen, by loquat
Peeling, stoning, primary fragmentation simultaneously add color stabilizer；Until filling preservation is carried out in a sealed meter environment after primary fragmentation；Carry out
The passivation of enzymatic activity, second-time breakage are simultaneously stirred；Vacuum is extracted to the loquat slurry after stirring；It is sent into sterilizer to be preheated, then
It is sent into homogenizer and carries out homogeneous；Then it is sent into sterilizer and carries out ultra high temperature short time sterilization, is cooled down after sterilizing in sterilizer；
Bottle placer is finally sent into, carries out that saturated vapor high temperature protection is filling and sealing is put in storage with aluminum foil sack, is preserved under normal temperature.
Further, prepared by the loquat juice preserves technique with normal temperature, is completed by following steps：
A. intact, ripe fresh loquat is chosen；
B. the loquat chosen is cleaned, screened again；
C. by it is cleaned and again screen after loquat peeling, stoning, primary fragmentation, while primary fragmentation add dimension
Plain C is given birth to as color stabilizer, and until filling preservation, pulping process are carried out under hermetically sealed environment since this process；
D. by the loquat after primary fragmentation, slightly slurry is pumped into enzyme-removal equipment by screw rod transmission, and heating carries out the blunt of enzymatic activity
Change, heating-up temperature is 65~70 DEG C；
E. the thick slurry after enzyme deactivation is sent into fine grinding beater and carries out second-time breakage into starching and stir；
F. by after stirring pulp extract vacuum, to exclude the partial air in pulp tissue, its relative degree of vacuum for-
0.06MPa to -0.08MPa；
G. the loquat slurry after extraction vacuum is sent into sterilizer to be preheated, preheating temperature is 50~70 DEG C, is then fed into
Homogenizer, homogeneous is carried out under 20MPa pressure；
H. the loquat juice after homogeneous is sent into sterilizer and carries out ultra high temperature short time sterilization, carried out after sterilizing in sterilizer
Cooling, is cooled to 45~50 DEG C；
I. the loquat juice after cooling down is sent into bottle placer, and it is filling and close to carry out saturated vapor high temperature protection with aluminum foil sack
Envelope；
J. the loquat juice after perfusion sealing can be put in storage, and be preserved in normal temperature state, standby.
Loquat magma of the present invention can use conventional pulp preparation method to obtain, i.e., mix each component, stir, sterilize
Arrive.
Further, cleaning method is in the b step：The loquat chosen is rinsed using rapid flow water, and
Carry out pure water aeration floating washing three times；Screening technique is artificial screening.
Further, the color stabilizer addition dosage is：Per kilogram pulp adds 0.3g~0.9g color stabilizers.
Further, the cool time in the step h is within one minute.
Further, in the step h, the loquat juice after sterilization is cooled down, and cooling means is using strong in sterilizer
Make the method cooled down in short-term.
Further, preparation it is a series of during, equipment, utensil, pipeline and pulp contact position use stainless steel
Material.
Beneficial effect of the present invention：
1. compared to traditional jams mouthfeel is more preferable, nutritive value is higher, food additives are less；
2. started jam can Instant Drinks into hot beverage precedent；
3. it compensate for wanting having a drink and be not suitable for drinking the vacancy of cold drink or ambient drink and (and ensure that same with beverage after Instant Drinks
Mouthfeel, the index such as color and luster).
Embodiment
The embodiment of the present invention is further described with reference to embodiment, therefore not limited the present invention
System is among described scope of embodiments.
Loquat juice in the embodiment of the present invention in step c, is completed by following steps：
A. intact, ripe fresh loquat is chosen；
B. the loquat chosen is cleaned, screened again；
C. by it is cleaned and again screen after loquat peeling, stoning, primary fragmentation, while primary fragmentation add dimension
Plain C is given birth to as color stabilizer, and until filling preservation, pulping process are carried out under hermetically sealed environment since this process；
D. by the loquat after primary fragmentation, slightly slurry is pumped into enzyme-removal equipment by screw rod transmission, and heating carries out the blunt of enzymatic activity
Change, heating-up temperature is 65 DEG C；
E. the thick slurry after enzyme deactivation is sent into fine grinding beater and carries out second-time breakage into starching and stir；
F. by after stirring pulp extract vacuum, to exclude the partial air in pulp tissue, its relative degree of vacuum for-
0.06MPa；
G. the loquat slurry after extraction vacuum is sent into sterilizer to be preheated, preheating temperature is 60 DEG C, is then fed into homogeneous
Machine, homogeneous is carried out under 20MPa pressure；
H. the loquat juice after homogeneous is sent into sterilizer and carries out ultra high temperature short time sterilization, carried out after sterilizing in sterilizer
Cooling, is cooled to 45 DEG C；
I. the loquat juice after cooling down is sent into bottle placer, and it is filling and close to carry out saturated vapor high temperature protection with aluminum foil sack
Envelope；
J. the loquat juice after perfusion sealing can be put in storage, and be preserved in normal temperature state, standby.
Embodiment 1
A. by 0.45kg pectin, 0.386kg water and 1.75kg sugar premix, then add 60 DEG C, 1.928kg water cross colloid mill, obtain
Pectin solution；
B. 0.2kg VC is dissolved in 0.386kg and obtains VC solution；
C. first add 11.55kg sugar well mixed 60kg loquat magma, add VC solution and pectin solution, 55 DEG C ,-
30min is concentrated in vacuo under 0.1MPa；
D. 21.7kg sugar is added to continue to concentrate 30min；
E. 0.4kg citric acids are added to continue to concentrate；
F. when solid content is that 50% addition pectin solution continues to concentrate；
G. when solid content is 55%, PH=3.0, >=80 DEG C of insulation 1min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 1
Embodiment 2
A. by 0.45kg pectin, 0.392g water and 2.1kg sugar premix, then add 90 DEG C, 1.958lkg water cross colloid mill, obtain fruit
Sol solution；
B. 0.2kg VC is dissolved in 0.35kg water, obtains VC solution；
C. first add 23.45kg sugar well mixed 60kg loquat magma, add VC solution and pectin solution, 65 DEG C ,-
50min is concentrated in vacuo under 0.08Mpa；
D. 9.45kg sugar is added to continue to concentrate 50min；
E. 0.4kg citric acids are added to continue to concentrate；
F. when solid content is that 60% addition pectin solution continues to concentrate；
G. when solid content is 65%, PH=4.0, >=80 DEG C of insulation 5min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 2
Embodiment 3
A. by 0.45kg pectin, 0.389kg water and sugared 1.75kg premix, then add 60 DEG C, 1.944kg water cross colloid mill, obtain
Pectin solution；
B. 0.2kg VC is dissolved in 0.367kg water, obtains VC solution；
C. first add 17.5kg sugar well mixed 60kg loquat magma, add VC solution and pectin solution, 60 DEG C ,-
40min is concentrated in vacuo under 0.09Mpa；
D. 17.325kg sugar is added to continue to concentrate 40min；
E. 0.4kg citric acids are added to continue to concentrate；
F. when solid content is that 55% addition pectin solution continues to concentrate；
G. when solid content is 60%, PH=3.5, >=80 DEG C of insulation 4min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 3
Embodiment 4
A. by 0.1kg pectin, 0.058kg water and 0.75kg sugar premix, then add 70 DEG C, 0.288kg water cross colloid mill, obtain fruit
Sol solution；(sugared total amount 15)
B. 0.5kg VC is dissolved in 0.054kg water, obtains VC solution；
C. first add 7.5kg sugar well mixed 40kg loquat magma, add VC solution and pectin solution, 60 DEG C ,-
40min is concentrated in vacuo under 0.09Mpa；
D. 6.75kg sugar is added to continue to concentrate 40min；
E. 0.1kg citric acids are added to continue to concentrate；
F. when solid content is that 55% addition pectin solution continues to concentrate；
G. when solid content is 60%, PH=3.5, >=80 DEG C of insulation 4min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 4
Embodiment 5
A. by 0.5kg pectin, 0.493kg water and 2.75kg sugar premix, then add 70 DEG C, 2.448kg water cross colloid mill, obtain fruit
Sol solution；
B. 0.5kg VC is dissolved in 0.459kg water, obtains VC solution；
C. first add 27.5kg sugar well mixed 80kg loquat magma, add VC solution and pectin solution, 60 DEG C ,-
40min is concentrated in vacuo under 0.09Mpa；
D. 24.75kg sugar is added to continue to concentrate 40min；
E. 0.5kg citric acids are added to continue to concentrate；
F. when solid content is that 55% addition pectin solution continues to concentrate；
G. when solid content is 60%, PH=3.5, >=80 DEG C of insulation 4min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 5
Embodiment 6
A. by 0.3kg pectin, 0.29kg water and 2kg sugar premix, then add 80 DEG C, 1.44kg water cross colloid mill, it is molten to obtain pectin
Liquid；
B. 0.5kg VC is dissolved in 0.27kg water, obtains VC solution；
C. first add 20kg sugar well mixed 70kg loquat magma, add VC solution and pectin solution, 60 DEG C ,-
40min is concentrated in vacuo under 0.09Mpa；
D. 18kg sugar is added to continue to concentrate 40min；
E. 0.3kg citric acids are added to continue to concentrate；
F. when solid content is that 55% addition pectin solution continues to concentrate；
G. when solid content is 60%, PH=3.5, >=80 DEG C of insulation 4min sterilizations are warming up to, producing can Instant Drinks Loquat-Shaped Cake
Sauce.
By obtain can Instant Drinks loquat jam detected according to GB/T22474, specific targets and result see the table below：
Table 6
Comparative example 1：
Fruit, fruit juice or pulp addition in different jam：
Table 7
| Traditional fruity sauce | Traditional jams | Can Instant Drinks loquat jam | |
| Fruit, fruit juice or pulp addition | ＜ 25% | 25-35% | 40-80% |
We have taken passages the list of ingredients of certain commercially available brand：
Table 8
It will be seen that in traditional fruity sauce and traditional jams, fruit content is relatively low, and the present invention can Instant Drinks Loquat-Shaped Cake
Fruit content is up to 40-80% in sauce.Therefore, the present invention can Instant Drinks loquat jam：
1st, need not add flavoring essence and pigment can equally reach equal fragrance and color and luster.
2nd, the natural pectin of itself is enriched in being formulated, and artificial addition pectin amount is few, and preferably ensure that can Instant Drinks Loquat-Shaped Cake
The accompanied with sticky and mobility of sauce.
3rd, Loquat-Shaped Cake is rich in natural cellulose, pectin, carrotene, malic acid, citric acid, potassium, phosphorus, iron, calcium in being formulated
And vitamin A, the more traditional fruity sauce of B, C and jam enrich.
Claims (10)
1. one kind can Instant Drinks loquat jam, it is characterised in that contains following raw material：
The parts by weight of loquat magma 0.4-0.8,
Sugared 0.15-0.55 parts by weight,
The parts by weight of pectin 0.001-0.005,
The parts by weight of vitamin C 0.0005-0.003,
The parts by weight of citric acid 0.001-0.005,
The parts by weight of water 0.004-0.034.
2. according to claim 1 can Instant Drinks loquat jam, it is characterised in that is composed of the following raw materials by weight：
The parts by weight of loquat magma 0.4-0.8,
Sugared 0.15-0.55 parts by weight,
The parts by weight of pectin 0.001-0.005,
The parts by weight of vitamin C 0.0005-0.003,
The parts by weight of citric acid 0.001-0.005,
The parts by weight of water 0.004-0.034.
3. according to claim 3 can Instant Drinks loquat jam, it is characterised in that is made up of the raw material of following weight：
Loquat 0.4-0.8kg of magma,
0.15-0.55kg of sugar,
0.001-0.005kg of pectin,
0.0005-0.003kg of vitamin C,
0.001-0.005kg of citric acid,
0.004-0.034kg of water.
4. according to claim 1 can Instant Drinks loquat jam, it is characterised in that contains following raw material：
The parts by weight of loquat magma 0.5-0.7,
Sugared 0.25-0.45 parts by weight,
The parts by weight of pectin 0.0015-0.0045,
The parts by weight of vitamin C 0.001-0.0025,
The parts by weight of citric acid 0.0015-0.0045,
The parts by weight of water 0.003-0.03.
5. according to claim 4 can Instant Drinks loquat jam, it is characterised in that by being made up of following raw material：
The parts by weight of loquat magma 0.5-0.7,
Sugared 0.25-0.45 parts by weight,
The parts by weight of pectin 0.0015-0.0045,
The parts by weight of vitamin C 0.001-0.0025,
The parts by weight of citric acid 0.0015-0.0045,
The parts by weight of water 0.003-0.03.
6. according to claim 4 can Instant Drinks loquat jam, it is characterised in that is made up of the raw material by following weight：
Loquat 0.5-0.7kg of magma,
0.25-0.45kg of sugar,
0.0015-0.0045kg of pectin,
0.001-0.0025kg of vitamin C,
0.0015-0.0045kg of citric acid,
0.003-0.03kg of water.
7. according to claim 1 or 4 can Instant Drinks loquat jam, it is characterised in that contain following raw material：
The parts by weight of loquat magma 0.6,
Sugared 0.35 parts by weight,
The parts by weight of pectin 0.0045,
The parts by weight of vitamin C 0.002,
The parts by weight of citric acid 0.004,
The parts by weight of water 0.027.
8. according to claim 7 state can Instant Drinks loquat jam, it is characterised in that be composed of the following raw materials by weight：
The parts by weight of loquat magma 0.6,
Sugared 0.35 parts by weight,
The parts by weight of pectin 0.0045,
The parts by weight of vitamin C 0.002,
The parts by weight of citric acid 0.004,
The parts by weight of water 0.027.
9. any one of claim 1-8 can Instant Drinks loquat jam preparation method, it is characterised in that include following step
Suddenly：
A. pectin, water and sugar are premixed, then adds 60-90 DEG C of water to cross colloid mill, obtain pectin solution；
Wherein, dosage of pectin is dosage of pectin in formula, and sugared dosage is the 5-6% of total reducing sugar dosage, and premix addition water is total
14.3-the 14.5% of amount is 71.4-the 72.5% of total amount with colloid mill water consumption excessively；
B. VC is dissolved in excess water, obtains VC solution；Wherein, VC dosages are VC total amounts in formula；
C. loquat magma first is added up into sugared dosage 33-67% to be well mixed, VC solution and pectin solution is added, 55-65
DEG C, -0.1MPa is to being concentrated in vacuo 30-50min under -0.08Mpa；
D. surplus sugar is added to continue to concentrate 30-50min；
E. add citric acid to continue to concentrate, Citric Acid Dosage is total Citric Acid Dosage；
F. when solid content is that 50-60% addition pectin solution continues to concentrate；
G. when solid content is 55-65%, PH=3.0-4.0, >=80 DEG C of insulation 1min-5min sterilizations are warming up to, producing to rush
Drink loquat jam.
10. described in claim 9 can Instant Drinks loquat jam preparation method, it is characterised in that loquat is former in the step c
The preparation method of slurry is：
A. intact, ripe fresh loquat is chosen；
B. the loquat chosen is cleaned, screened again；
C. by it is cleaned and again screen after loquat peeling, stoning, primary fragmentation, add vitamin while primary fragmentation
C is as color stabilizer, and until filling preservation, pulping process are carried out under hermetically sealed environment since this process；
D. by the loquat after primary fragmentation, slightly slurry is pumped into enzyme-removal equipment by screw rod transmission, and heating carries out the passivation of enzymatic activity,
Heating-up temperature is 65~70 DEG C；
E. the thick slurry after enzyme deactivation is sent into fine grinding beater and carries out second-time breakage into starching and stir；
F. by after stirring pulp extract vacuum, to exclude the partial air in pulp tissue, its relative degree of vacuum for-
0.06MPa to -0.08MPa；
G. the loquat slurry after extraction vacuum is sent into sterilizer to be preheated, preheating temperature is 50~70 DEG C, is then fed into homogeneous
Machine, homogeneous is carried out under 20MPa pressure；
H. the loquat juice after homogeneous is sent into sterilizer and carries out ultra high temperature short time sterilization, carried out after sterilizing in sterilizer cold
But, 45~50 DEG C are cooled to；
I. cool down after loquat juice be sent into bottle placer, with aluminum foil sack carries out saturated vapor high temperature protection it is filling and seal；
J. the loquat juice after perfusion sealing can be put in storage, and be preserved in normal temperature state, standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710706516.1A CN107373554A (en) | 2017-08-17 | 2017-08-17 | Can Instant Drinks loquat jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710706516.1A CN107373554A (en) | 2017-08-17 | 2017-08-17 | Can Instant Drinks loquat jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373554A true CN107373554A (en) | 2017-11-24 |
Family
ID=60353634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710706516.1A Pending CN107373554A (en) | 2017-08-17 | 2017-08-17 | Can Instant Drinks loquat jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373554A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098599A (en) * | 1993-12-28 | 1995-02-15 | 符祥远 | Hill gooseberry's jam, fruit drink |
| CN1706288A (en) * | 2004-06-10 | 2005-12-14 | 李辉吉 | Loquat juice and its production process and application |
| CN103250932A (en) * | 2013-06-05 | 2013-08-21 | 陈茹均 | Loquat jam with effects of moistening lung and relieving cough |
| CN103947917A (en) * | 2014-05-16 | 2014-07-30 | 上海奕方农业科技股份有限公司 | Composite flower and fruit brewing jam |
| CN104026424A (en) * | 2014-05-23 | 2014-09-10 | 福建省闽中有机食品有限公司 | Concentrated type low-sugar loquat jam |
| CN104783272A (en) * | 2015-03-21 | 2015-07-22 | 四川福仁缘农业开发有限公司 | Preparation process and room-temperature preservation process of loquat pulp |
| CN105942386A (en) * | 2016-06-22 | 2016-09-21 | 南京泽朗生物科技有限公司 | Avocado jam and preparation method thereof |
| CN106234883A (en) * | 2016-10-21 | 2016-12-21 | 四川福仁缘农业开发有限公司 | Folium Eriobotryae primary pulp drink |
-
2017
- 2017-08-17 CN CN201710706516.1A patent/CN107373554A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1098599A (en) * | 1993-12-28 | 1995-02-15 | 符祥远 | Hill gooseberry's jam, fruit drink |
| CN1706288A (en) * | 2004-06-10 | 2005-12-14 | 李辉吉 | Loquat juice and its production process and application |
| CN103250932A (en) * | 2013-06-05 | 2013-08-21 | 陈茹均 | Loquat jam with effects of moistening lung and relieving cough |
| CN103947917A (en) * | 2014-05-16 | 2014-07-30 | 上海奕方农业科技股份有限公司 | Composite flower and fruit brewing jam |
| CN104026424A (en) * | 2014-05-23 | 2014-09-10 | 福建省闽中有机食品有限公司 | Concentrated type low-sugar loquat jam |
| CN104783272A (en) * | 2015-03-21 | 2015-07-22 | 四川福仁缘农业开发有限公司 | Preparation process and room-temperature preservation process of loquat pulp |
| CN105942386A (en) * | 2016-06-22 | 2016-09-21 | 南京泽朗生物科技有限公司 | Avocado jam and preparation method thereof |
| CN106234883A (en) * | 2016-10-21 | 2016-12-21 | 四川福仁缘农业开发有限公司 | Folium Eriobotryae primary pulp drink |
Non-Patent Citations (3)
| Title |
|---|
| 潘叙恩等: "雪梨枇杷低糖果酱的研制", 《现代食品科技》 * |
| 荣瑞芬等: "《果品加工技术》", 31 January 2001, 贵州科技出版社 * |
| 许秀忠，刘希蝶: "枇杷酱的加工技术", 《福建农业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104115982B (en) | A kind of health care preserved fruit and manufacture craft thereof | |
| CN104824499A (en) | Preparation method of jam containing wax apples | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| CN104509925A (en) | Peony tea vinegar drink and preparation method thereof | |
| CN105454941A (en) | Kiwi fruit and banana compound juice | |
| CN104059845A (en) | Manufacturing method of fructus broussonetiae fruit vinegar | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN102273693A (en) | Strawberry pulp juice beverage and preparation method thereof | |
| CN102599571B (en) | Albizzia julibrissin fruit juice beverage, albizzia julibrissin fruit and orange compound juice beverage and preparation methods for albizzia julibrissin fruit juice beverage and albizzia julibrissin fruit and orange compound juice beverage | |
| CN102871173A (en) | Formula for pumpkin juice beverage | |
| CN105613740B (en) | A kind of brown lactic acid bacteria beverage and its production method containing pueraria lobata | |
| CN107432390A (en) | A kind of honey fruit beverage | |
| CN103932339A (en) | Functional beverage capable of improving digestive system and production method thereof | |
| CN103598365A (en) | Balsam pear and green tea beverage and preparation method thereof | |
| CN110613111A (en) | Pitaya and blueberry jam and preparation method thereof | |
| CN104938889A (en) | Novel lucid ganoderma tomato strawberry jam for relieving depression emotions and method for preparing the same | |
| CN108157718A (en) | A kind of mulse | |
| CN107495050A (en) | A kind of mulse | |
| CN107373554A (en) | Can Instant Drinks loquat jam and preparation method thereof | |
| CN107647226A (en) | A kind of preparation method of fruits and vegetables sour milk beverage | |
| CN113317471A (en) | Low-sugar edible fungus and hawthorn jam and preparation method thereof | |
| CN102232589A (en) | Strawberry pulp and juice and acetic acid drink and preparation method thereof | |
| CN106234883A (en) | Folium Eriobotryae primary pulp drink | |
| CN105941625A (en) | Fermented milk-containing Chinese yam beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |
|
| RJ01 | Rejection of invention patent application after publication |