CN107788472A - Tara vine jam process technology - Google Patents
Tara vine jam process technology Download PDFInfo
- Publication number
- CN107788472A CN107788472A CN201610784621.2A CN201610784621A CN107788472A CN 107788472 A CN107788472 A CN 107788472A CN 201610784621 A CN201610784621 A CN 201610784621A CN 107788472 A CN107788472 A CN 107788472A
- Authority
- CN
- China
- Prior art keywords
- fruit
- tara vine
- parts
- jam
- process technology
- 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
- 244000298800 Actinidia arguta Species 0.000 title claims abstract description 46
- 235000016416 Actinidia arguta Nutrition 0.000 title claims abstract description 46
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 34
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 28
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 14
- 239000011718 vitamin C Substances 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000002689 soil Substances 0.000 claims abstract description 4
- 230000008719 thickening Effects 0.000 claims abstract 2
- 244000298697 Actinidia deliciosa Species 0.000 claims description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 8
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000011511 Diospyros Nutrition 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims description 3
- 244000022372 Diospyros lotus Species 0.000 claims description 3
- 235000003333 Diospyros lotus Nutrition 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000012827 research and development Methods 0.000 description 2
- 241000219068 Actinidia Species 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000294142 Vascellum Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of process technology of fresh fruit jam, more particularly to tara vine jam process technology.The tara vine jam process technology ratio of weight and number is：35 parts of tara vine pulp, 13 parts of glucose syrup, 0.5 1.5 parts of white granulated sugar, 0.05 0.09 parts of vitamin C, specific making step are：Tara vine fruit is screened, removes the fruit to rot, tara vine fruit is cleaned, removes the debris such as the soil of residual carpopodium and fruit surface；Clean tara vine fruit, which is put into refiner, to be homogenized；Tara vine pulp, white granulated sugar, glucose syrup are added in concentration pan and are stirred concentration, thickening temperature is 80 DEG C or so；The pol of pulp is measured during concentration, stops concentration when pol reaches 75% or so；A small amount of vitamin C is now added, is stirred；Jam is filled into dry vial while hot after taking the dish out of the pot, and jam temperature is maintained at 70 80 DEG C or so, and the 30min that sterilizes is placed in 100 DEG C of vapours after sealing, outer packing is carried out after cooling.
Description
Technical field
The present invention relates to a kind of process technology of fresh fruit jam, more particularly to tara vine jam process technology.
Background technology
Tara vine also known as bower actinidia fruit, belong to the perennial fallen leaves climbing vine plant of Actinidiaceae Actinidia, mainly
22, China's Mainland province (area) and Taiwan Province are distributed in, in addition, Japanese some areas, Far-east Area of Russia are also distributed.
Tara vine fruit delicious flavour, unique flavor, sour and sweet palatability, rich in multivitamin, wherein vitamin C contains
Amount is up to 433mg/100g, is 2-3 times of Chinese gooseberry and Kiwifruit, is apple, orange, peach, pears, grape, watermelon
Deng more than ten times or even hundreds of times of Common Fruits, can be rated as " king of fruit ".Meanwhile fruit in containing fat, protein, calcium, phosphorus,
The various trace elements such as iron, magnesium, wherein calcium content are 576mg/kg, 9-10 times of reachable Chinese gooseberry and Kiwifruit.
Fruit also contains several amino acids, and various amino acid summations are 1215.89mg/100g.In addition, also contain in tara vine fruit
There is the nutritional ingredient such as abundant SOD and pectin, dietary fiber, there are a variety of medical health care functions.VP (Lu Ding) in fruit has
The effect of reducing blood pressure, long-term consumption have anti-oxidant, anti-aging, improve immunity of organisms and other effects.Seed oil-containing, it can extract
Linoleic acid plus linolenic acid, there is dredging vascellum function.
At present, the research and development both at home and abroad to tara vine and its converted products do not have remarkable effect, and report is few, date-plum persimmon
The research and development of Kiwi berry jam process technology are still in the blank phase, be badly in need of a kind of manufacturing technology solve be maximally maintained it is soft
On the premise of the Kiwi berry nutritious composition of jujube, improve mouthfeel, make the suitable popular taste of product, while tara vine fruit can be reduced
In tangible storage due to fruit rot is rotten and caused by loss.
The content of the invention
For the drawbacks described above of prior art, tara vine jam process technology provided by the invention, solve most
On the premise of the holding tara vine nutritional ingredient of big degree, improve mouthfeel, make the suitable popular taste of product, while can subtract
Small tara vine fruit in storage due to fruit rot is rotten and caused by lose the problem of.
In order to achieve the above object, the present invention provides following technical scheme：
Tara vine jam process technology, it is characterised in that ratio of weight and number is：Tara vine pulp 3-5 parts, Portugal
Grape syrup 1-3 parts, white granulated sugar 0.5-1.5 parts, vitamin C 0.05-0.09 parts.
Wherein, ratio of weight and number is：3 parts of tara vine pulp, 1 part of glucose syrup, 1 part of white granulated sugar, vitamin C
0.05 part.
Wherein, ratio of weight and number is：5 parts of tara vine pulp, 2.5 parts of glucose syrup, 1.5 parts of white granulated sugar, vitamin C
0.09 part.
Wherein, concretely comprise the following steps：
Step 1：Tara vine fruit is screened, removes the fruit to rot, tara vine fruit is washed
Only, the debris such as the soil of residual carpopodium and fruit surface are removed；
Step 2：Clean tara vine fruit, which is put into refiner, to be homogenized；
Step 3：Tara vine pulp, white granulated sugar, glucose syrup are added in concentration pan and are stirred concentration, is concentrated
Temperature is 80 DEG C or so；
Step 4：The pol of pulp is measured during concentration, stops concentration when pol reaches 75% or so；
Step 5：A small amount of vitamin C is now added, is stirred；
Step 6：Jam is filled into dry vial while hot after taking the dish out of the pot, and jam temperature is maintained at 70-80 DEG C or so,
The 30min that sterilizes is placed in 100 DEG C of vapours after sealing, outer packing is carried out after cooling.
The beneficial effects of the invention are as follows：Tara vine jam process technology provided by the invention, keeps to greatest extent
Tara vine original nutritional ingredient, while improve mouthfeel, sour and sweet palatability, suitable population are extensive.
In order to be further understood that the feature of the present invention and technology contents, refer to below in connection with the detailed of the present invention
Explanation.
Embodiment
Further to illustrate the technological means and its effect of the invention taken, below in conjunction with being preferable to carry out for the present invention
Example is described in detail.
Tara vine jam process technology, it is characterised in that ratio of weight and number is：Tara vine pulp 3-5 parts, Portugal
Grape syrup 1-3 parts, white granulated sugar 0.5-1.5 parts, vitamin C 0.05-0.09 parts.
Further, ratio of weight and number is：3 parts of tara vine pulp, 1 part of glucose syrup, 1 part of white granulated sugar, vitamin C
0.05 part.
Further, ratio of weight and number is：5 parts of tara vine pulp, 2.5 parts of glucose syrup, 1.5 parts of white granulated sugar, dimension life
Plain 0.09 part of C.
Further, concretely comprise the following steps：
Step 1：Tara vine fruit is screened, removes the fruit to rot, tara vine fruit is washed
Only, the debris such as the soil of residual carpopodium and fruit surface are removed；
Step 2：Clean tara vine fruit, which is put into refiner, to be homogenized；
Step 3：Tara vine pulp, white granulated sugar, glucose syrup are added in concentration pan and are stirred concentration, is concentrated
Temperature is 80 DEG C or so；
Step 4：The pol of pulp is measured during concentration, stops concentration when pol reaches 75% or so；
Step 5：A small amount of vitamin C is now added, is stirred；
Step 6：Jam is filled into dry vial while hot after taking the dish out of the pot, and jam temperature is maintained at 70-80 DEG C or so,
The 30min that sterilizes is placed in 100 DEG C of vapours after sealing, outer packing is carried out after cooling.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention described should be defined by scope of the claims.
Claims (4)
1. tara vine jam process technology, it is characterised in that ratio of weight and number is：Tara vine pulp 3-5 parts, grape
Syrup 1-3 parts, white granulated sugar 0.5-1.5 parts, vitamin C 0.05-0.09 parts.
2. tara vine jam process technology according to claim 1, it is characterised in that ratio of weight and number is：Date-plum persimmon
3 parts of mashed fruit of kiwi fruit, 1 part of glucose syrup, 1 part of white granulated sugar, 0.05 part of vitamin C.
3. tara vine jam process technology according to claim 1, it is characterised in that ratio of weight and number is：Date-plum persimmon
5 parts of mashed fruit of kiwi fruit, 2.5 parts of glucose syrup, 1.5 parts of white granulated sugar, 0.09 part of vitamin C.
4. tara vine jam process technology according to claim 1, it is characterised in that concretely comprise the following steps：
Step 1：Tara vine fruit is screened, removes the fruit to rot, tara vine fruit is cleaned,
Remove the debris such as the soil of residual carpopodium and fruit surface；
Step 2：Clean tara vine fruit, which is put into refiner, to be homogenized；
Step 3：Tara vine pulp, white granulated sugar, glucose syrup are added in concentration pan and are stirred concentration, thickening temperature
For 80 DEG C or so；
Step 4：The pol of pulp is measured during concentration, stops concentration when pol reaches 75% or so；
Step 5：A small amount of vitamin C is now added, is stirred；
Step 6：Jam is filled into dry vial while hot after taking the dish out of the pot, and jam temperature is maintained at 70-80 DEG C or so, sealing
After be placed in 100 DEG C of vapours the 30min that sterilizes, carry out outer packing after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784621.2A CN107788472A (en) | 2016-08-30 | 2016-08-30 | Tara vine jam process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610784621.2A CN107788472A (en) | 2016-08-30 | 2016-08-30 | Tara vine jam process technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788472A true CN107788472A (en) | 2018-03-13 |
Family
ID=61529497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610784621.2A Pending CN107788472A (en) | 2016-08-30 | 2016-08-30 | Tara vine jam process technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788472A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184608A (en) * | 1997-12-18 | 1998-06-17 | 姚智勇 | Method for removing seeds before making preserved carambola or carambola jam |
| CN101467643A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Kiwi berry jam, fruit juice beverage |
| CN101731336A (en) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing marmalade and making method thereof |
| CN101744160A (en) * | 2008-12-11 | 2010-06-23 | 唐文锋 | Making method of flowery jam |
| CN102002456A (en) * | 2010-11-23 | 2011-04-06 | 张德高 | Chinese gooseberry fruit wine and brewing method thereof |
-
2016
- 2016-08-30 CN CN201610784621.2A patent/CN107788472A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184608A (en) * | 1997-12-18 | 1998-06-17 | 姚智勇 | Method for removing seeds before making preserved carambola or carambola jam |
| CN101467643A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Kiwi berry jam, fruit juice beverage |
| CN101744160A (en) * | 2008-12-11 | 2010-06-23 | 唐文锋 | Making method of flowery jam |
| CN101731336A (en) * | 2009-12-28 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Yoghourt containing marmalade and making method thereof |
| CN102002456A (en) * | 2010-11-23 | 2011-04-06 | 张德高 | Chinese gooseberry fruit wine and brewing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 邵信儒等: "长白山野生软枣猕猴桃果酱的研制", 《现代食品科技》 * |
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| 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: 20180313 |
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| RJ01 | Rejection of invention patent application after publication |