CN107712759A - A kind of strawberry jam of resistance to baking - Google Patents
A kind of strawberry jam of resistance to baking Download PDFInfo
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- CN107712759A CN107712759A CN201711083409.4A CN201711083409A CN107712759A CN 107712759 A CN107712759 A CN 107712759A CN 201711083409 A CN201711083409 A CN 201711083409A CN 107712759 A CN107712759 A CN 107712759A
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- strawberry
- resistance
- strawberry jam
- jam
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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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
Abstract
The invention mainly relates to jam processing technique field, discloses a kind of strawberry jam of resistance to baking, is made up of following raw material：Strawberry, soyabean oligosaccharides, converted starch, salt, zinc albuminate, lactic acid bacteria；Sour and sweet palatability, it is nutritious, it is fine and smooth smooth, tend to smear out, high-temperature baking resistant, can be bakeed 15 minutes in 220 DEG C；Soyabean oligosaccharides are added after strawberry mashing and lactic acid bacteria is fermented, makes strawberry jam sour and sweet palatability, produces a large amount of micromolecule polypeptide compositions, can keep the fresh colour of strawberry jam, are suppressed miscellaneous bacteria propagation, are avoided the use of preservative, it is safe and healthy；Converted starch is added after fermentation, improve the viscosity of strawberry jam and resistance to baking, converted starch is to carry out frying by adding fat after heating starch, acetum is added to be gelatinized and be denatured, improve the transparency and heat-resisting quantity of starch, remaining salt and zinc albuminate are added after heating, enriches nutrition and the flavor of strawberry jam, improves the baking stability of strawberry jam.
Description
Technical field
The invention mainly relates to jam processing technique field, more particularly to a kind of strawberry jam of resistance to baking.
Background technology
Strawberry, delicious red tender, pulp succulence is nutritious containing special strong fruit aroma, rich in sugar, vitamin
And mineral matter, it can nourish the liver to improve visual acuity, promote gastrointestinal function, help digest, improve anaemia, anti-cancer and cancer-preventing, promote wound healing, clearly
Except toxin, skin care hair care, promote upgrowth and development of children.
Strawberry water content is higher, and the preservation and freshness time is extremely short, and jam is one of tartar sauce that people like, prepared by strawberry
Into jam more fresh fruit can be avoided to accumulate, improve strawberry added value, but presently commercially available strawberry jam contain it is more
Sugar and preservative, to health produce it is unfavorable, while for bakee when it is easily weak, deform baked product, to bakee produce
The moulding of product has an impact.
The content of the invention
The defects of in order to make up prior art, it is an object of the invention to provide a kind of strawberry jam of resistance to baking.
A kind of strawberry jam of resistance to baking, it is made up of the raw material of following parts by weight：Strawberry 87 ~ 89, soyabean oligosaccharides 11 ~ 13,
Converted starch 2 ~ 4, salt 0.3 ~ 0.5, zinc albuminate 0.04 ~ 0.06, lactic acid bacteria 2 ~ 4.
Described converted starch, starch is bakeed 30 ~ 40 minutes in 70 ~ 80 DEG C, adds the fat of starch weight 3 ~ 4%, in
100 ~ 105 DEG C are heated frying 7 ~ 9 minutes, are added acetum, are stirred, and insulation gelatinization 5 ~ 7 minutes, are carried after heating is boiled
The transparency and heat-resisting quantity of high starch, freeze-drying, it is 40 ~ 60 mesh to be ground to particle diameter, obtains converted starch.
Described fat, it is made up of the raw material of following parts by weight：Corn oil 32 ~ 34, orange oil 7 ~ 9, ω -3 unsaturated lipids
Fat acid 0.05 ~ 0.07.
Described acetum, addition are 50 ~ 60 times of starch weight, and pH is 4.6 ~ 4.9.
Described lactic acid bacteria, centrifuging and taking precipitates after re-activation, is Lactobacillus delbrueckii, Lactobacillus casei, Bulgaria
One or more of any combination in lactobacillus.
A kind of resistance to preparation method for bakeing strawberry jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh strawberry without damage, cleans, stalk, mashing, obtains strawberry slurry；
（2）Soyabean oligosaccharides are added into strawberry slurry, stirs, accesses lactic acid bacteria, fermented 6 ~ 7 hours in 40 ~ 42 DEG C, make strawberry
Sauce sour and sweet palatability, a large amount of micromolecule polypeptide compositions are produced, the fresh colour of strawberry jam can be kept, suppressed miscellaneous bacteria propagation, avoid
The use of preservative, it is safe and healthy, obtain fermentation slurry；
（3）Converted starch is added in fermentation slurry, is well mixed, is gradually heated to 80 ~ 90 DEG C, is incubated 15 ~ 20 minutes, improves grass
The viscosity of certain kind of berries sauce and resistance to baking, add remaining raw material, are well mixed, and enrich nutrition and the flavor of strawberry jam, improve grass
The baking stability of certain kind of berries sauce, avoid deforming after bakeing, material must be heated；
（4）Heating is expected to carry out homogeneous in 62 ~ 64 DEG C, 25.6 ~ 27.3MPa, makes strawberry jam delicate mouthfeel, it is in stable condition, regardless of
Layer, obtains homogeneous material；
（5）Vacuum packaging, pasteurization, examine, obtain the strawberry jam of resistance to baking.
The step（3）Be gradually heated up, programming rate be 0.9 ~ 1.2 DEG C/min.
The resistance to eating method for bakeing strawberry jam, jam is added after blank is bakeed and bakeed, temperature≤220
DEG C, time≤15 minute.
It is an advantage of the invention that：The strawberry jam of resistance to baking provided by the invention, the smell of fruits is very sweet, sour and sweet palatability, nutritious,
It is fine and smooth smooth, tend to smear out, high-temperature baking resistant, can be bakeed 15 minutes in 220 DEG C, avoid the weak deformation of baked product；Strawberry beats
Soyabean oligosaccharides and lactic acid bacteria are added after slurry, is fermented in short-term, makes strawberry jam sour and sweet palatability, produce a large amount of micromolecule polypeptides into
Point, the fresh colour of strawberry jam can be kept, suppresses miscellaneous bacteria propagation, avoids the use of preservative, it is safe and healthy；Added after fermentation
Converted starch, gradually heated, improve the viscosity of strawberry jam and resistance to baking, converted starch is by being added after heating starch
Fat carries out frying, adds acetum and is gelatinized and is denatured, improves the transparency and heat-resisting quantity of starch, after heating again
Remaining salt and zinc albuminate are added, nutrition and the flavor of strawberry jam is enriched, improves the baking stability of strawberry jam, avoid bakeing
After deform；Homogeneous is finally carried out, makes strawberry jam delicate mouthfeel, it is in stable condition, it is not stratified.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of strawberry jam of resistance to baking, it is made up of the raw material of following parts by weight：Strawberry 87, soyabean oligosaccharides 11, converted starch 2,
Salt 0.3, zinc albuminate 0.04, lactic acid bacteria 2.
Described converted starch, starch is bakeed 30 minutes in 70 DEG C, the fat of starch weight 3% is added, adds in 100 DEG C
Propagandize system hotly 7 minutes, add acetum, stir, heating is incubated gelatinization 5 minutes after boiling, and improves the transparency of starch
And heat-resisting quantity, freeze-drying, it is 40 mesh to be ground to particle diameter, obtains converted starch.
Described fat, it is made up of the raw material of following parts by weight：Corn oil 32, orange oil 7, omega-3 unsaturated fatty acid
0.05。
Described acetum, addition are 50 times of starch weight, and pH is 4.6 ~ 4.9.
Described lactic acid bacteria, centrifuging and taking precipitates after re-activation, is Lactobacillus delbrueckii, Lactobacillus casei, Bulgaria
One or more of any combination in lactobacillus.
A kind of resistance to preparation method for bakeing strawberry jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh strawberry without damage, cleans, stalk, mashing, obtains strawberry slurry；
（2）Soyabean oligosaccharides are added into strawberry slurry, stirs, accesses lactic acid bacteria, fermented 6 hours in 40 DEG C, make strawberry jam sour
Comfortable mouth, a large amount of micromolecule polypeptide compositions are produced, the fresh colour of strawberry jam can be kept, suppressed miscellaneous bacteria propagation, avoid anti-corrosion
The use of agent, it is safe and healthy, obtain fermentation slurry；
（3）Converted starch is added in fermentation slurry, is well mixed, is gradually heated to 80 DEG C, programming rate is 0.9 DEG C/min, is protected
Temperature 15 minutes, improves the viscosity of strawberry jam and resistance to baking, adds remaining raw material, is well mixed, and enriches the battalion of strawberry jam
Foster and flavor, the baking stability of strawberry jam is improved, avoid deforming after bakeing, material must be heated；
（4）Heating is expected to carry out homogeneous in 62 DEG C, 25.6MPa, makes strawberry jam delicate mouthfeel, it is in stable condition, it is not stratified, obtain homogeneous
Material；
（5）Vacuum packaging, pasteurization, examine, obtain the strawberry jam of resistance to baking.
The resistance to eating method for bakeing strawberry jam, jam is added after blank is bakeed and bakeed, temperature≤220
DEG C, time≤15 minute.
Embodiment 2
A kind of strawberry jam of resistance to baking, it is made up of the raw material of following parts by weight：Strawberry 88, soyabean oligosaccharides 12, converted starch 3,
Salt 0.4, zinc albuminate 0.05, lactic acid bacteria 3.
Described converted starch, starch is bakeed 35 minutes in 75 DEG C, the fat of starch weight 3.5% is added, in 103 DEG C
Frying 8 minutes is heated, acetum is added, stirs, insulation gelatinization 6 minutes, improve the transparent of starch after heating is boiled
Degree and heat-resisting quantity, freeze-drying, it is 40 mesh to be ground to particle diameter, obtains converted starch.
Described fat, it is made up of the raw material of following parts by weight：Corn oil 33, orange oil 8, omega-3 unsaturated fatty acid
0.06。
Described acetum, addition are 55 times of starch weight, and pH is 4.6 ~ 4.9.
Described lactic acid bacteria, centrifuging and taking precipitates after re-activation, is Lactobacillus delbrueckii, Lactobacillus casei, Bulgaria
One or more of any combination in lactobacillus.
A kind of resistance to preparation method for bakeing strawberry jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh strawberry without damage, cleans, stalk, mashing, obtains strawberry slurry；
（2）Soyabean oligosaccharides are added into strawberry slurry, stirs, accesses lactic acid bacteria, fermented 6.5 hours in 41 DEG C, make strawberry jam
Sour and sweet palatability, a large amount of micromolecule polypeptide compositions are produced, the fresh colour of strawberry jam can be kept, suppressed miscellaneous bacteria propagation, avoid preventing
The use of rotten agent, it is safe and healthy, obtain fermentation slurry；
（3）Converted starch is added in fermentation slurry, is well mixed, is gradually heated to 85 DEG C, programming rate is 1.1 DEG C/min, is protected
Temperature 18 minutes, improves the viscosity of strawberry jam and resistance to baking, adds remaining raw material, is well mixed, and enriches the battalion of strawberry jam
Foster and flavor, the baking stability of strawberry jam is improved, avoid deforming after bakeing, material must be heated；
（4）Heating is expected to carry out homogeneous in 63 DEG C, 26.2MPa, makes strawberry jam delicate mouthfeel, it is in stable condition, it is not stratified, obtain homogeneous
Material；
（5）Vacuum packaging, pasteurization, examine, obtain the strawberry jam of resistance to baking.
The resistance to eating method for bakeing strawberry jam, jam is added after blank is bakeed and bakeed, temperature≤220
DEG C, time≤15 minute.
Embodiment 3
A kind of strawberry jam of resistance to baking, it is made up of the raw material of following parts by weight：Strawberry 89, soyabean oligosaccharides 13, converted starch 4,
Salt 0.5, zinc albuminate 0.06, lactic acid bacteria 4.
Described converted starch, starch is bakeed 40 minutes in 80 DEG C, the fat of starch weight 4% is added, adds in 105 DEG C
Propagandize system hotly 9 minutes, add acetum, stir, heating is incubated gelatinization 7 minutes after boiling, and improves the transparency of starch
And heat-resisting quantity, freeze-drying, it is 60 mesh to be ground to particle diameter, obtains converted starch.
Described fat, it is made up of the raw material of following parts by weight：Corn oil 34, orange oil 9, omega-3 unsaturated fatty acid
0.07。
Described acetum, addition are 60 times of starch weight, pH 4.9.
Described lactic acid bacteria, centrifuging and taking precipitates after re-activation, is Lactobacillus delbrueckii, Lactobacillus casei, Bulgaria
One or more of any combination in lactobacillus.
A kind of resistance to preparation method for bakeing strawberry jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh strawberry without damage, cleans, stalk, mashing, obtains strawberry slurry；
（2）Soyabean oligosaccharides are added into strawberry slurry, stirs, accesses lactic acid bacteria, fermented 7 hours in 42 DEG C, make strawberry jam sour
Comfortable mouth, a large amount of micromolecule polypeptide compositions are produced, the fresh colour of strawberry jam can be kept, suppressed miscellaneous bacteria propagation, avoid anti-corrosion
The use of agent, it is safe and healthy, obtain fermentation slurry；
（3）Converted starch is added in fermentation slurry, is well mixed, is gradually heated to 90 DEG C, programming rate is 1.2 DEG C/min, is protected
Temperature 20 minutes, improves the viscosity of strawberry jam and resistance to baking, adds remaining raw material, is well mixed, and enriches the battalion of strawberry jam
Foster and flavor, the baking stability of strawberry jam is improved, avoid deforming after bakeing, material must be heated；
（4）Heating is expected to carry out homogeneous in 64 DEG C, 27.3MPa, makes strawberry jam delicate mouthfeel, it is in stable condition, it is not stratified, obtain homogeneous
Material；
（5）Vacuum packaging, pasteurization, examine, obtain the strawberry jam of resistance to baking.
The resistance to eating method for bakeing strawberry jam, jam is added after blank is bakeed and bakeed, temperature≤220
DEG C, time≤15 minute.
Comparative example 1
Soyabean oligosaccharides are changed to white granulated sugar, and remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Converted starch is changed to crosslinked starch, and remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Zinc albuminate is removed, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Remove lactic acid bacteria and step（2）, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
Step（3）In 0.9 DEG C/min be changed to 1.7 DEG C/min, remaining prepare and eating method, with embodiment 1.
Comparative example 6
Removal step（4）, remaining is prepared and eating method, with embodiment 1.
Comparative example 7
Existing commercially available new squad leader strawberry pulp paste.
The nutrition of embodiment and comparative example strawberry jam and flavor：
Ripe, complete, fresh strawberry is selected, the preparation method that the strawberry jam of embodiment and comparative example is respectively adopted prepares strawberry
Sauce, and 40 health volunteers are randomly choosed, the age is 18 ~ 60 years old, and subjective appreciation, every kind of product sense are carried out to each group strawberry jam
Need to be gargled with mineral water before official's evaluation, the nutrition of embodiment and comparative example strawberry jam and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example strawberry jam and flavor
| Project | Sugar/(%) | Protein/(%) | Flavor |
| Embodiment 1 | 20.54 | 6.11 | Fine and smooth smooth, sour and sweet palatability |
| Embodiment 2 | 21.03 | 5.76 | Fine and smooth smooth, sour and sweet palatability |
| Embodiment 3 | 20.61 | 5.89 | Fine and smooth smooth, sour and sweet palatability |
| Comparative example 1 | 31.14 | 5.75 | Too sweet tea |
| Comparative example 2 | 20.68 | 5.67 | It is too glutinous |
| Comparative example 3 | 20.64 | 1.46 | Fine and smooth smooth, sour and sweet palatability |
| Comparative example 4 | 20.75 | 1.52 | Too sweet tea, too glutinous |
| Comparative example 5 | 20.69 | 5.76 | It is too glutinous |
| Comparative example 6 | 21.02 | 5.84 | It is too glutinous |
| Comparative example 7 | 60.14 | 0.07 | Too sweet tea |
Show that the strawberry jam of resistance to baking of embodiment, sugared content is substantially low compared with comparative example from the result of table 1, protein content is bright
It is aobvious high compared with comparative example, fine and smooth smooth, sour and sweet palatability, illustrate resistance to baking strawberry jam provided by the invention have good nutrition with
Flavor.
The resistance to baking of embodiment and comparative example strawberry jam：
Example and the strawberry jam of comparative example are appropriate respectively, according to the side of " the resistance to research method, Xu Rongxiong etc. for bakeing jam "
Method, the resistance to baking of each group strawberry jam is detected, the results are shown in Table 2.
Table 2：The resistance to baking of embodiment and comparative example strawberry jam
| Project | Resistance to roasting degree/(%) | Dehydration rate/(%) | Operability |
| Embodiment 1 | 93.1 | 3.5 | It is easy to apply, sauce body smooth even |
| Embodiment 2 | 93.7 | 3.4 | It is easy to apply, sauce body smooth even |
| Embodiment 3 | 92.9 | 3.8 | It is easy to apply, sauce body smooth even |
| Comparative example 1 | 90.3 | 5.7 | Sauce body is uneven |
| Comparative example 2 | 72.5 | 7.3 | Hardly possible is smeared, and sauce body is uneven |
| Comparative example 3 | 75.3 | 9.6 | Sauce body is uneven |
| Comparative example 4 | 78.4 | 7.3 | Sauce body is uneven |
| Comparative example 5 | 80.7 | 6.4 | Sauce body is uneven |
| Comparative example 6 | 78.9 | 8.2 | Hardly possible is smeared, and sauce body is uneven |
| Comparative example 7 | 67.6 | 11.5 | Hardly possible is smeared, and sauce body is uneven |
Show from the result of table 2, the strawberry jam of resistance to baking of embodiment, resistance to roasting degree is substantially high compared with comparative example, dehydration rate substantially compared with
Comparative example is low, easy to apply, sauce body smooth even, illustrates that resistance to baking strawberry jam provided by the invention has good resistance to baking
Property.
Claims (7)
1. a kind of strawberry jam of resistance to baking, it is characterised in that be made up of the raw material of following parts by weight：Strawberry 87 ~ 89, soy oligosaccharides
Sugar 11 ~ 13, converted starch 2 ~ 4, salt 0.3 ~ 0.5, zinc albuminate 0.04 ~ 0.06, lactic acid bacteria 2 ~ 4；
Described converted starch, starch is bakeed 30 ~ 40 minutes in 70 ~ 80 DEG C, adds the fat of starch weight 3 ~ 4%, in 100 ~
105 DEG C are heated frying 7 ~ 9 minutes, are added acetum, are stirred, and insulation gelatinization 5 ~ 7 minutes after heating is boiled, freezing is done
Dry, it is 40 ~ 60 mesh to be ground to particle diameter, obtains converted starch.
2. the strawberry jam of resistance to baking according to claim 1, it is characterised in that described fat, by the original of following parts by weight
Material composition：Corn oil 32 ~ 34, orange oil 7 ~ 9, omega-3 unsaturated fatty acid 0.05 ~ 0.07.
3. the strawberry jam of resistance to baking according to claim 1, it is characterised in that described acetum, addition are starch
50 ~ 60 times of weight, pH are 4.6 ~ 4.9.
4. the strawberry jam of resistance to baking according to claim 1, it is characterised in that described lactic acid bacteria, after re-activation from
The heart takes precipitation, is one or more of any combination in Lactobacillus delbrueckii, Lactobacillus casei, lactobacillus bulgaricus.
5. a kind of preparation method for bakeing strawberry jam resistance to according to claim 1, it is characterised in that comprise the following steps：
（1）Selection is ripe, the complete, fresh strawberry without damage, cleans, stalk, mashing, obtains strawberry slurry；
（2）Soyabean oligosaccharides are added into strawberry slurry, stirs, accesses lactic acid bacteria, ferment 6 ~ 7 hours, must ferment in 40 ~ 42 DEG C
Slurry；
（3）Converted starch is added in fermentation slurry, is well mixed, is gradually heated to 80 ~ 90 DEG C, is incubated 15 ~ 20 minutes, is added surplus
Under raw material, be well mixed, material must be heated；
（4）Heating is expected to carry out homogeneous in 62 ~ 64 DEG C, 25.6 ~ 27.3MPa, obtains homogeneous material；
（5）Vacuum packaging, pasteurization, examine, obtain the strawberry jam of resistance to baking.
6. the resistance to preparation method for bakeing strawberry jam according to claim 5, it is characterised in that the step（3）It is gradual
Heating, programming rate are 0.9 ~ 1.2 DEG C/min.
7. any one of a kind of claim 1 ~ 6 resistance to eating method for bakeing strawberry jam, it is characterised in that add jam
Bakeed after blank is bakeed, temperature≤220 DEG C, time≤15 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711083409.4A CN107712759A (en) | 2017-11-07 | 2017-11-07 | A kind of strawberry jam of resistance to baking |
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| CN201711083409.4A CN107712759A (en) | 2017-11-07 | 2017-11-07 | A kind of strawberry jam of resistance to baking |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN114259030A (en) * | 2022-01-04 | 2022-04-01 | 江西智汇中药材种植有限公司 | Preparation method of orange fruit composite seasoning sauce |
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| CN105211843A (en) * | 2015-11-07 | 2016-01-06 | 安徽味仙食品有限公司 | A kind of children's tartar sauce and preparation method thereof |
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| CN107307387A (en) * | 2017-08-10 | 2017-11-03 | 合肥元政农林生态科技有限公司 | A kind of preparation method of spicy lotus rhizome sauce |
| CN107334049A (en) * | 2017-08-10 | 2017-11-10 | 合肥元政农林生态科技有限公司 | A kind of preparation method of sour-sweet tribute dish sauce |
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| CN101843306A (en) * | 2009-12-03 | 2010-09-29 | 广州合诚实业有限公司 | High-temperature baking resistant jam and preparation method and application thereof |
| CN105211843A (en) * | 2015-11-07 | 2016-01-06 | 安徽味仙食品有限公司 | A kind of children's tartar sauce and preparation method thereof |
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| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN114259030A (en) * | 2022-01-04 | 2022-04-01 | 江西智汇中药材种植有限公司 | Preparation method of orange fruit composite seasoning sauce |
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