CN107751971A - A kind of method for keeping fruit mouthfeel in jam or fruity sauce - Google Patents
A kind of method for keeping fruit mouthfeel in jam or fruity sauce Download PDFInfo
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- CN107751971A CN107751971A CN201610690965.7A CN201610690965A CN107751971A CN 107751971 A CN107751971 A CN 107751971A CN 201610690965 A CN201610690965 A CN 201610690965A CN 107751971 A CN107751971 A CN 107751971A
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- fruit
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- seed
- fruity sauce
- sauce
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 118
- 235000015067 sauces Nutrition 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 38
- 239000011241 protective layer Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000009835 boiling Methods 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 7
- 238000002845 discoloration Methods 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 description 14
- 235000014571 nuts Nutrition 0.000 description 12
- 239000002245 particle Substances 0.000 description 11
- 239000002994 raw material Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- -1 hydroxypropyl Chemical group 0.000 description 3
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 3
- 235000020234 walnut Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 244000292604 Salvia columbariae Species 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000012279 drainage procedure Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000005089 fruit drop Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of method for keeping fruit mouthfeel in jam or fruity sauce, this method, which is included in jam or fruity sauce, adds strange sub- seed to form gel protective layers on fruit surface.The strange addition of the sub- seed in jam or fruity sauce is 1% 12%.The present invention mainly forms gel protective layers to control fruit moisture to keep its mouthfeel by adding strange sub- seed in jam or fruity sauce on fruit surface.Present invention also offers the preparation-obtained jam of thus method or fruity sauce.
Description
Technical field
The present invention is on a kind of method for keeping fruit mouthfeel in jam or fruity sauce, mainly by adding in jam
Jia Qiya seeds form gel protective layers on fruit surface and keep its mouthfeel to control fruit moisture.
Background technology
Defined according to GB/T22474, jam (jam) refers to fruit, fruit juice or pulp and sugar etc. for primary raw material, through pre-
Processing, cook, be beaten the sauce shape products made of process such as (or broken), dispensing, concentration, packaging.Fruity sauce (fruit-flavor
Jam) refer to add or be added without fruit, fruit juice or pulp, using food additives such as thickener, flavoring essence, colouring agents, add
Sugared (or not sugaring), the sauce shape product being processed into through processes such as dispensing, cooking, concentration, packagings.
With the development in jam and fruity sauce market, to be supplied to the good chewing mouthfeel of consumer and intuitively vision
Consumption is experienced, and can add various food grains in many jam or fruity sauce, such as various fruit particles, vegetables fruit, also have
Indivedual addition nut granules, cereal-granules etc..These are included into edible of fruit, hard fruits and vegetables and/or cereal etc. in the present invention
The sauce shape product of grain is referred to as " jam " or " fruity sauce ", and food grain therein is referred to as " fruit ".
In these jam or fruity sauce with fruit, fruit is to stress low (the ripe even 4- of 6-7 of the ripening degree of selection mostly
5 is ripe), the big food grain of hardness, and the mouthfeel for the fruit that maturity is low, hardness is big is mostly hard and puckery.But if using into
The particle that ripe degree is high, hardness is low, particularly fruit particle, vegetable particles etc., its moisture is high, and meeting is because losing after being fabricated to jam
Dilutional hyponatremia and deform, fruit integrality can not be kept.In addition, in the market also rarely has nut fruit jam and cereal fruit jam,
Its reason may be primarily due to nut fruit and cereal fruit is fabricated to unmanageable fruit moisture after jam, and can not ensure
The brittleness and hardness of fruit.
Therefore, how to ensure fruit mouthfeel in jam or fruity sauce, be industry urgent problem to be solved, and keep fruit
Mouthfeel, its key made are to control the moisture content change of fruit small.
The content of the invention
It is to control its water to keep fruit special mouthfeel in jam or fruity sauce it is an object of the present invention to provide one kind
Divide the method for content.
Another object of the present invention is to provide the jam as made from methods described or fruity sauce.
On the one hand, the invention provides a kind of method for keeping fruit mouthfeel in jam or fruity sauce, this method to be included in
Strange sub- seed is added in jam or fruity sauce to form gel protective layers on fruit surface.
Strange sub- seed is the little particle of brown/black that a kind of size is about 2-4mm or white/grey, has abundant battalion
Form point, be six times of salmon wherein containing 17.6% Omega-3；Complete high-quality protein containing 20 kinds of amino acid and
Various mineral matters, content are 6 times of milk；Containing 37.3% dietary fiber, soluble dietary fiber is full wheat bran content
12 times；ORAC 9800, it is three times of blueberry with abundant oxidation resistance.Strange sub- seed is the seed of chia, main
Originate in North America area such as Mexico south and Guatemala.European Union and north America region, allow strange sub- seed as raw-food material.
Inventor has found under study for action, can form layer of gel after strange sub- seed attached water on its surface, such multiple
Strange sub- seed particle, which is added in the jam or fruity sauce containing fruit, can form larger gel network, and form one on fruit surface
Layer protective layer so that the moisture relative constancy on fruit surface, reduce influence of the periphery solution concentration change to fruit, ensure that
The mouthfeel of fruit.
According to specific embodiments of the present invention, the addition of strange sub- seed is for the jam of the present invention or the quality of fruity sauce
With material impact, inventor has found under study for action, the adding too much of strange sub- seed used, can influence jam/fruity sauce
State；When addition is too low, it is difficult to effectively gel protective layers are formed on fruit surface, to maintaining fruit in jam/fruity sauce
The effect unobvious of grain mouthfeel.In the method for the present invention, the strange addition of the sub- seed in jam or fruity sauce is 1%-
12%, preferably 4%-10%.
Unless otherwise specified, heretofore described ratio and content are part by weight and content.
According to specific embodiments of the present invention, in method of the invention, the strange sub- seed is first to be soaked in 40-60 DEG C of water
It is then added to after bubble 2-3h in jam or fruity sauce.Inventor has found that strange sub- seed first soaks 2- in 40-60 DEG C of water under study for action
3h, the process are advantageous to the strange sub- dry seed attached water of seed and produce a certain amount of gel-like substance in strange sub- seed surface, be then added to afterwards
In jam or fruity sauce containing fruit, the working process such as boil by follow-up, effectively can form gel on fruit surface and protect
Sheath, fruit is set to keep good mouthfeel in shelf life.
According to specific embodiments of the present invention, in method of the invention, the fruit may be selected from the flesh of fruits, nut fruit
One or more in grain, cereal-granules.
According to specific embodiments of the present invention, in method of the invention, control the pH of jam or fruity sauce for 3.2~
6.0, preferably 4.0~6.0, more preferably 4.5~5.5.
According to specific embodiments of the present invention, in method of the invention, the sugar concentration for controlling jam or fruity sauce is
0-60%, preferred scheme 20-45%.
According to specific embodiments of the present invention, method of the invention includes：Fruit is added in liquid glucose, and is added advance
The strange sub- seed after 2-3h is soaked in 40-60 DEG C of water, heats up and boiling or boils, jam or fruity sauce is made.
The jam or fruity sauce of the present invention in the preparation, after adding strange sub- seed, " boiling ", " boiling " process of jam
Carried out with reference to the routine operation when jam or fruity sauce that are not added with strange sub- seed are prepared in art.According to the preferred of the present invention
Specific embodiment, add normal pressure after strange sub- seed and boil boiling 10-30min.
According to the specific embodiment of the present invention, when the fruit is the flesh of fruits, fruit can be added in liquid glucose
After grain, when fruit surface starts discoloration or the edge softening of part fruit, strange sub- seed is added, continues to boil 10-30min, is made
Obtain jam or fruity sauce.
According to another embodiment of the present invention, when the fruit is nut fruit, can by nut fruit with it is strange
Sub- seed is added in liquid glucose together, boils 10-30min, and jam or fruity sauce is made.
On the other hand, present invention also offers a kind of jam or fruity sauce, it is to prepare according to the method described in the present invention
Obtain.
In the specific embodiment of the present invention, the invention provides a kind of apple jam, its composition of raw materials is：Most probably
Ripe apple granule (particle diameter 3-5mm), fruit addition are >=25%, sugar content 25%~30%, sodium citrate 0.3%, hydroxypropyl
Base PASELLI EASYGEL 0.35%, remaining is that (strange addition of the sub- seed in jam or fruity sauce is 1%- for water and Qi Ya seeds
12%, preferably 4%-10%).
The preparation technology of the apple jam is：The screening → pretreatment → of fruit raw material fruit is added in liquid glucose, and addition is pre-
The strange sub- seed of processing, boiling, boil → sterilization → and cool down → finished product.
In the jam of the present invention or the preparation method of fruity sauce, the sieve of unspecified step such as fruit raw material fruit
Choosing, pretreatment, boiling, boil, sterilize, cooling down or filling etc., the routine operation that can refer to art is carried out.
According to the preferred embodiment of the present invention, due to the addition of strange sub- seed energy in the jam or fruity sauce of the present invention
Enough to form gel protective layers on fruit surface and keep fruit mouthfeel, control its moisture, the present invention is selecting fruits fruit
Maturity of a relatively high (such as 8-9 ripe), hardness relatively low raw material fruit may be selected during raw material fruit, its be fabricated to jam or
After fruity sauce, fruit remains to keep integrality, and can keep good mouthfeel in jam or fruity sauce shelf life.
According to the preferred embodiment of the present invention, due to the addition of strange sub- seed energy in the jam or fruity sauce of the present invention
Enough to form gel protective layers on fruit surface and keep fruit mouthfeel, control its moisture, the present invention is it is also an option that nut
Class fruit and/or cereals particle make jam or fruity sauce, such jam or fruity sauce, due to fruit surface as fruit
There are strange sub- seed gel protective layers, it can maintain moisture substantially without significant changes within the shelf-life, so as to keep fruit mouth
Sense, particularly can guarantee that the brittleness and hardness of nut fruit.
In summary, in the present invention, mainly by adding strange sub- seed in jam or fruity sauce with fruit surface shape
It is to control its moisture so as to preferably keep fruit special mouthfeel in jam or fruity sauce into gel protective layers.And then
The taste flavor of fruits jam or fruity sauce can be improved, can also develop nut fruit jam and cereal fruit jam, enrich production
Kind class.
Embodiment
In order to which technical characteristic, purpose and the beneficial effect of the present invention is more clearly understood, in conjunction with specific implementation
Example carries out described further below to technical scheme, it should be understood that these examples are merely to illustrate the present invention rather than limit
The scope of the present invention processed.
Embodiment 1
Testing jam formulations is：With 8 transparent apple fruits (particle diameter 3-5mm), fruit addition is 35%, sugar content
25%, sodium citrate 0.3%, hydroxypropyl PASELLI EASYGEL 0.35%, remaining is water and Qi Ya seeds.Finished product jam pH value is about
4.5。
Concrete technology flow process is：
1st, the screening of fruit raw material fruit：Raw material fruit is cleaned, rotten fruit, decayed fruit are rejected.
2nd, pre-process：
Raw material fruit is enucleated or removed the peel, and raw material is crossed and carries out processing of dicing according to the specification being pre-designed；
Strange sub- seed is first soaked into 2.5h in 50 DEG C of warm water, pulled out standby.
3rd, boiling, boil, sterilize：
First sugar and auxiliary material (hydroxypropyl PASELLI EASYGEL) etc. are premixed, is added in 50 DEG C of warm water and is prepared into liquid glucose.
Side is stirred, side mixing.Addition the flesh of fruits after mixing fully, the flesh of fruits surface starts discoloration or the edge of part fruit softens
When, strange sub- seed particle is added, continues to boil 20min.
4th, cool down：The sample for boiling completion is carried out to be cooled to room temperature.
Jam state made during strange sub- seed Different adding amount (in terms of the strange sub- dry seed weight of seed) is observed, and investigates jam
Fruit mouthfeel change under normal temperature preservation condition in different times in jam, is as a result recorded in table 1.
Influence of the strange sub- seed of the Different adding amount of table 1 to fruit grain mouthfeel in jam state and jam
Note：Working fluid viscosity ＜ 500mPa.s, slightly thick-thick liquid viscosity 500-1000mPa.S, very sticky-glue
Shape liquid viscosity is more than 1000mPa.S.
As shown in Table 1, the content of strange sub- seed is higher, bigger to the degree of protection of the flesh of fruits mouthfeel.But addition reaches
When 12% or bigger, the strange sub- seed in solution forms large stretch of gel, is boiling, in sterilization process, and partial material, which can paste to stick, is steaming
Saucepan wall, influences product special flavour.Therefore the addition of strange sub- seed is 1%-12%, preferably 2%-10% in jam, more preferably
For 4%-10%.
By the fruit in the jam that 60d is deposited during experiment using warm water washing 5min, drained the water by 100 mesh sieve
Divide and (continue 10min), then 3min are dried by 80 DEG C of wind-heat drying boxes.By the apple grain in above-mentioned numbering A-H jam sample
Weigh and find MH≥MG≈MF≈ME>MD>MC>MB>MA.It can therefore be concluded that when strange sub- seed content is higher in jam, in jam
Fruit particle moisture-holding capacity is bigger, and fruit mouthfeel is better.
Embodiment 2
With reference to embodiment 1, the walnut granule that apple granule has been changed into 4mm*4mm*4mm prepares jam；Jam sugar content
35%；Strange sub- seed first soaks 3h in 40 DEG C of warm water, pulls out standby.In jam preparation process, walnut fruit and Qi Ya seeds are together
Addition, boils 25min.Other are the same as embodiment 1.Finished product jam pH value about 5.5.
Jam state made during strange sub- seed Different adding amount (in terms of the strange sub- dry seed weight of seed) is observed, and investigates jam
Walnut fruit mouthfeel change under normal temperature preservation condition in different times in jam, is as a result recorded in table 2.
Influence of the strange sub- seed of the Different adding amount of table 2 to nut fruit mouthfeel in fruity sauce state and fruity sauce
As shown in Table 2, the content of strange sub- seed is higher, bigger to the degree of protection of nut fruit mouthfeel.But also can have
Effect prevents the Oxidation of Fat and Oils in nut fruit from producing rancidity.
Embodiment 3
The present embodiment mainly investigates the influence that jam sugar concentration forms gel with pH to strange sub- seed attached water.
PH is adjusted using citric acid-sodium citrate buffer solution (0.1mol/L), prepares the solution that strange sub- seed content is 4%
100g, it is put into 45 DEG C of water of 500g and stirs 1 minute, do not miss any corner, includes the bottom and both sides of container, will strange sub- seed
2-3h is soaked in present 40-60 DEG C of warm water.
After being sufficiently stirred, 30 seconds are stood, ensures that fruit drops to container bottom.Solution is gently poured into 100 mesh nets first
Sieve, then pours into strange sub- seed fruit.Mesh screen is gently rinsed with 45 DEG C of hot water, water is uniformly taken a walk in mesh screen, to eliminate sugar
The vestige of slurry residual.Mesh screen is gently rocked several seconds, to ensure that strange sub- seed is evenly distributed on mesh screen.Mesh screen is tilted into 45° angle
It is placed in the container of same diameter, allows water to be poured off completely in 5 minutes.Grid Edge in drainage procedure is absorbed with towel or blotting paper
The water of edge accumulation, will also keep dry and comfortable inside and outside mesh screen, not be stained with strange sub- seed fruit carefully., will after mesh screen blots water
Strange sub- seed is gently poured into beaker and (first weighed before using beaker, obtain M1) in container in mesh screen, by fruit and beaker
Weigh together, obtain M2.
Strange sub- seed attached water increment=M2-M1-4.
The influence of 3 different pH of table and various concentrations sugar juice to increment after strange sub- seed attached water
Note：PH7.2 is that pure water solution does not add buffer salt.
As shown in Table 3, it is a discovery of the invention that increment is relevant with sugar juice concentration and pH after strange sub- seed attached water, sugar juice is worked as
When concentration≤40% and pH value of solution >=3.2, concentration is bigger, and attached water quality is bigger, but when sugar concentration >=40% or pH ＜ 3.2,
Attached water weightening will not increase and increase with sugar concentration.Therefore, if want using strange sub- seed surface gel fruit mouthfeel is played compared with
Good protective effect is, it is necessary to control the pH and sugar concentration of jam.
What is finally illustrated is：Above example is merely to illustrate the implementation process and feature of the present invention, and unrestricted is sent out
Bright technical scheme, although the present invention is described in detail with reference to above-described embodiment, one of ordinary skill in the art should
Work as understanding：The present invention can still be modified or equivalent substitution, without departing from the spirit and scope of the present invention any
Modification or local replacement, all should cover among protection scope of the present invention.
Claims (10)
1. a kind of method for keeping fruit mouthfeel in jam or fruity sauce, this method, which is included in jam or fruity sauce, adds strange Asia
Seed is with fruit surface formation gel protective layers.
2. according to the method for claim 1, wherein, the strange addition of the sub- seed in jam or fruity sauce is 1%-
12%.
3. according to the method for claim 1, wherein, the strange sub- seed is added again after first soaking 2-3h in 40-60 DEG C of water
It is added in jam or fruity sauce.
4. according to the method for claim 1, wherein, the fruit is in the flesh of fruits, nut fruit, cereal-granules
It is one or more.
5. the method according to claim 11, wherein, pH3.2~6.0 of control jam or fruity sauce, preferably 4.0~
6.0。
6. according to the method for claim 1, wherein, it is 0~60% to control the sugar concentration of jam or fruity sauce, is preferably
20-45%.
7. according to the method for claim 1, this method includes：
Add fruit in liquid glucose, and add and soak the strange sub- seed after 2-3h in 40-60 DEG C of water in advance, heat up and boiling or endure
System, jam or fruity sauce is made.
8. according to the method for claim 7, wherein, the fruit is the flesh of fruits, after adding the flesh of fruits in liquid glucose,
When fruit surface starts discoloration or the edge softening of part fruit, strange sub- seed is added, continues to boil 10-30min, jam is made
Or fruity sauce.
9. according to the method for claim 7, wherein, the fruit is nut fruit, by nut fruit together with strange sub- seed
It is added in liquid glucose, boils 10-30min, jam or fruity sauce is made.
10. a kind of jam or fruity sauce, it is prepared according to the method described in any one of claim 1~9.
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| CN201610690965.7A CN107751971B (en) | 2016-08-19 | 2016-08-19 | Method for keeping taste of fruit particles in jam or fruity jam |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113508837A (en) * | 2020-04-10 | 2021-10-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lactobacillus beverage containing naked algae powder and chia seed powder and preparation method thereof |
| CN116172180A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Zero-sucrose nut cereal fruit jam and preparation method and application thereof |
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| CN105558734A (en) * | 2016-01-25 | 2016-05-11 | 湖南农业大学 | Preparation method of chia seed beverage |
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|---|---|---|---|---|
| GB470753A (en) * | 1935-01-22 | 1937-08-16 | Robert Scott | Improvements in and relating to jam and marmalade |
| US20090181114A1 (en) * | 2008-01-11 | 2009-07-16 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Chia seed beverage and related method |
| KR20110106677A (en) * | 2010-03-23 | 2011-09-29 | 농업협동조합중앙회 | Method for preparing yoghurt containing chia seeds and the product obtained therefrom |
| CN103651840A (en) * | 2013-12-02 | 2014-03-26 | 光明乳业股份有限公司 | Meal replacement milk beverage and preparation method thereof |
| CN103844153A (en) * | 2014-03-04 | 2014-06-11 | 上海乐全食品有限公司 | Thickening agent, jam containing thickening agent and preparation methods of thickening agent and jam |
| CN105558734A (en) * | 2016-01-25 | 2016-05-11 | 湖南农业大学 | Preparation method of chia seed beverage |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113508837A (en) * | 2020-04-10 | 2021-10-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Lactobacillus beverage containing naked algae powder and chia seed powder and preparation method thereof |
| CN116172180A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Zero-sucrose nut cereal fruit jam and preparation method and application thereof |
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