CN107865364A - Blueberry aesthetic quality improves method and blueberry jam preparation method - Google Patents
Blueberry aesthetic quality improves method and blueberry jam preparation method Download PDFInfo
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- CN107865364A CN107865364A CN201711431268.0A CN201711431268A CN107865364A CN 107865364 A CN107865364 A CN 107865364A CN 201711431268 A CN201711431268 A CN 201711431268A CN 107865364 A CN107865364 A CN 107865364A
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- blueberry
- hot dipping
- medium temperature
- jam
- temperature hot
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a kind of blueberry aesthetic quality to improve method, comprises the following steps：Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；Cooling step, blueberry or the blueberry prepared food after the medium temperature hot dipping step is cooled to less than 30 DEG C；Wherein, the hot dipping temperature of the medium temperature hot dipping step is 70~80 DEG C, and the hot dipping time of the medium temperature hot dipping step is 3.0~5.0min.Above-mentioned blueberry aesthetic quality improves method, by to blueberry or blueberry prepared food with 70~80 DEG C of 3.0~5.0min of temperature conditionss medium temperature hot dipping, and less than 30 DEG C are cooled to after medium temperature hot dipping, the aesthetic quality of blueberry or blueberry prepared food can be significantly improved, optimize color, mouthfeel and the flavor of blueberry, blueberry fruit it is full, chewiness is good, so optimize by the blueberry after medium temperature hot dipping or blueberry prepared food quality.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of blueberry aesthetic quality improves method and blueberry jam
Preparation method.
Background technology
Blueberry category Ericaceae, cowberry platymiscium.Originating from North America, perennial shrub small berries fruit tree.Cause and effect is in fact in indigo plant
Color, therefore referred to as blueberry.Containing abundant nutritional ingredient in Blueberry, have prevent cranial nerve aging, protection eyesight, cardiac stimulant,
Function, the nutritional ingredients such as anticancer, softening blood vessel, enhancing human organism be immune are high.Wherein, because blueberry is rich in anthocyanidin, have and live
Change retina effect, eyesight can be strengthened, prevent eyeball fatigue and enjoy and gaze at, and the five of the World Food Programme's recommendation are big strong
One of Kang Shuiguo.
But in blueberry fresh fruit storage or in blueberry deep-processing process, often the color and luster of blueberry, mouthfeel, flavor are produced
Adverse effect, influences the aesthetic quality of blueberry, and the plumpness and chewiness of blueberry fruit are poor.Even if using to food effect compared with
When small ultra-high pressure sterilization technology sterilizes to blueberry, the color, mouthfeel and flavor of blueberry can be also influenceed.
The content of the invention
The present invention is for the problem of in blueberry storage or deep-processing process, blueberry aesthetic quality reduces, there is provided a kind of blueberry
Aesthetic quality improves method and blueberry jam preparation method.
A kind of blueberry aesthetic quality provided by the invention improves method, wherein, the blueberry aesthetic quality improves method bag
Include following steps：
Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
Cooling step, by blueberry or the blueberry prepared food after the medium temperature hot dipping step be cooled to 30 DEG C with
Under；
Wherein, the hot dipping temperature of the medium temperature hot dipping step is 70~80 DEG C, the hot dipping time of the medium temperature hot dipping step
For 3.0~5.0min.
In one of the embodiments, the cool time of the cooling step is 3.0~5.0min.
In one of the embodiments, the medium temperature hot dipping step and the cooling step are handled using duct type.
The present invention also provides a kind of blueberry jam preparation method, wherein, the blueberry jam preparation method includes following step
Suddenly：
Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
Cooling step, by blueberry or the blueberry prepared food after the medium temperature hot dipping step be cooled to 30 DEG C with
Under；
Stabilizing step, blueberry or the blueberry prepared food after the cooling step is mixed with stabilizer, be made
Blueberry jam intermediate product；
Thickening step, the blueberry jam intermediate product is mixed with thickener, blueberry jam subject to sterilization is made；
Ultra-high pressure sterilization step, the blueberry jam subject to sterilization is packed, carries out ultra-high pressure sterilization；
Wherein, the hot dipping temperature of the medium temperature hot dipping step is 70~80 DEG C, the hot dipping time of the medium temperature hot dipping step
For 3.0~5.0min；
The sterilization pressure of the ultra-high pressure sterilization step is 450.0~600.0MPa, and the ultra-high pressure sterilization step is gone out
The bacterium time is 3.0~10.0min.
In one of the embodiments, the blueberry prepared food include freezing blueberry, by it is described freezing blueberry with it is cold
Freeze blueberry sugar mixing to thaw, the blueberry prepared food is made.
In one of the embodiments, the blueberry prepared food include it is described freezing blueberry parts by weight be
31.0~76.4, the parts by weight of the freezing blueberry sugar are 10.0~20.0.
In one of the embodiments, the stabilizer includes the colloid of 0.2~0.8 parts by weight, 0.4~3.2 parts by weight
Stabilizer sugar and 10.0~20.0 parts by weight water；
The configuration of the stabilizer comprises the following steps：
The colloid is mixed with the stabilizer with sugar；
The colloid is dissolved with the stabilizer with the mixture of sugar in more than 85 DEG C of the water, and is cooled to 30
It is standby below DEG C.
In one of the embodiments, the weight ratio of the colloid and stabilizer sugar is 1:2~1:4.
In one of the embodiments, the pre-gelatinized starch of the thickener including 1.0~5.0 parts by weight and 2.0~
The thickener sugar of 20.0 parts by weight.
In one of the embodiments, the weight ratio of the pre-gelatinized starch and thickener sugar is 1:2~1:4.
Above-mentioned blueberry aesthetic quality improves method, by blueberry or blueberry prepared food with 70~80 DEG C of temperature strip
Part medium temperature 3.0~5.0min of hot dipping, and less than 30 DEG C are cooled to after medium temperature hot dipping, blueberry or blueberry pre-add can be significantly improved
The aesthetic quality of processing food, optimizes the color, mouthfeel and flavor of blueberry, blueberry fruit it is full, chewiness is good, so optimize by
The quality of blueberry or blueberry prepared food after medium temperature hot dipping.
Above-mentioned blueberry jam preparation method, medium temperature hot dipping is carried out to blueberry/blueberry prepared food, cooperateed with to obtained fruit
Sauce carries out ultra-high pressure sterilization, sterilization process is further reduced on the basis of jam raw material aesthetic quality is improved blueberry jam is sought
Form point and the influence of flavor, so that the color of the blueberry jam finally prepared, mouthfeel, flavor and nutritional ingredient have
Improved, greatly improve the final product quality of blueberry jam.
Brief description of the drawings
The blueberry jam preparation method flow chart of Fig. 1 one embodiment of the invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below in conjunction with embodiment pair
The present invention is further described.It should be appreciated that embodiment described herein is only to explain the present invention, but simultaneously
It is not used in the restriction present invention.
The blueberry aesthetic quality of one embodiment of the invention improves method, comprises the following steps：
Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
Cooling step, the blueberry after medium temperature hot dipping step or blueberry prepared food are cooled to less than 30 DEG C；
Wherein, the hot dipping temperature of medium temperature hot dipping step is 70~80 DEG C, hot dipping time of medium temperature hot dipping step for 3.0~
5.0min。
The color burn of blueberry can be made by being traditionally considered that hot dipping, and flavor is dense.And hot dipping temperature is in 30~50 DEG C, heat
The time is soaked in more than 30min, and the crushing juice rate of blueberry is maximum, color and excellent in flavor, is mainly used in brewageing for blueberry fruit wine
In.However, found after the present inventor's research, when blueberry is used in blueberry jam, after this hot dipping method processing
Blueberry chewiness is poor, and the blueberry jam flavor thus prepared is poor.Found by substantial amounts of research, hot dipping temperature, hot dipping time
And chilling temperature can have an impact to the chewiness of blueberry or blueberry prepared food.The blueberry aesthetic quality of the present invention carries
High method, by blueberry or blueberry prepared food with 70~80 DEG C of temperature conditionss medium temperature 3.0~5.0min of hot dipping, and
Less than 30 DEG C are cooled to after medium temperature hot dipping, the aesthetic quality of blueberry or blueberry prepared food can be significantly improved, optimizes blueberry
Color, mouthfeel and flavor, full, the thin skin of blueberry fruit, chewiness is good, so optimize by the blueberry after medium temperature hot dipping or
The quality of blueberry prepared food.Further, blueberry aesthetic quality improves the nutriment that method does not interfere with blueberry, because
This can be widely used for blueberry or blueberry prepared food is improved in aesthetic quality, and the blueberry after processing or blueberry can be made pre-
Processed food is in granular form, and can be used for that fruit yogurt is medium, and chewiness is good, can improve the mouthfeel and quality of product.
As a kind of optional embodiment, the cool time of above-mentioned cooling step is 3.0~5.0min.Cooled down by limiting
The cool time of step, the blueberry after medium temperature hot dipping or blueberry is set to pre-process food and quickly cool down, the processing method of shock heating quenching
The time that blueberry or blueberry pretreatment food are between 30 DEG C to 70 DEG C can be shortened, reduce and be in blueberry under the temperature conditionss
Or in blueberry prepared food enzyme activity, and can avoid having a negative impact to chewiness.
As a kind of optional embodiment, medium temperature hot dipping step and cooling step are handled using duct type.Using pipeline
Formula processing mode, using the teaching of the invention it is possible to provide medium temperature hot dipping step and the efficiency of cooling step, effectively control medium temperature hot dipping time and cold
But the time, so as to accurately control the influence of medium temperature hot dipping and cooling to blueberry or blueberry prepared food.
Refer to shown in Fig. 1, the present invention additionally provides the blueberries of an embodiment based on blueberry aesthetic quality raising method
Sauced Preparation Method, in this embodiment, blueberry jam is prepared as raw material to freeze blueberry, is comprised the following steps：
S100, defrosting step, freezing blueberry is mixed into defrosting with freezing blueberry sugar, blueberry prepared food is made；
S200, medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
S300, cooling step, the blueberry after medium temperature hot dipping step or blueberry prepared food are cooled to less than 30 DEG C；
S400, stabilizing step, the blueberry after cooling step or blueberry prepared food are mixed with stabilizer, blueberry is made
Jam intermediate product；
S500, thickening step, the blueberry jam intermediate product is mixed with thickener, blueberry jam subject to sterilization is made；
S600, ultra-high pressure sterilization step, blueberry jam subject to sterilization is packed, carry out ultra-high pressure sterilization；
Wherein, the hot dipping temperature of medium temperature hot dipping step is 70~80 DEG C, hot dipping time of medium temperature hot dipping step for 3.0~
5.0min；
The sterilization pressure of ultra-high pressure sterilization step is 450.0~600.0MPa, and the sterilization time of ultra-high pressure sterilization step is
3.0~10.0min.
Traditionally, jam due to viscosity and mobility it is bad, its heat sterilization typically can not use juice moment in short-term
Sterilizing, jacketed pan can only be used to cook sterilizing, required time is longer than instantaneously sterilising in short-term a lot, therefore traditional heat sterilization is to fruit
Sauce quality and nutriment are respectively provided with tremendous influence.
Compared to it is traditional long when sterilizing easily cause the destruction of nutritional ingredient and color, mouthfeel, flavor etc. in blueberry
The reduction of aesthetic quality, the blueberry jam preparation method of the above embodiment of the present invention, in being carried out to blueberry/blueberry prepared food
Warm leaching, cooperates with and carries out ultra-high pressure sterilization to obtained jam, further dropped on the basis of jam raw material aesthetic quality is improved
Influence of the low sterilization process to blueberry jam nutritional ingredient and flavor, so that the color of the blueberry jam finally prepared, mouth
Sense, flavor and nutritional ingredient make moderate progress, and greatly improve the final product quality of blueberry jam.
Wherein, ultra-high pressure sterilization is a kind of nonthermal technology, the technology can under conditions of normal temperature by pressure and
The method of non-temperature kills microorganism, therefore can ensure nutrition and the mouthfeel of food.The present invention uses ultra-high pressure sterilization, can be with
Ensure the original nutriment of blueberry jam, color mouthfeel and flavor after sterilizing, guarantor of the blueberry jam in refrigeration can be made
The matter phase reaches more than 6 months.
In the above embodiment of the present invention, the raw material for preparing blueberry jam is blueberry prepared food, the blueberry preprocessing
Food includes freezing blueberry, and freezing blueberry is mixed into defrosting with freezing blueberry sugar, blueberry prepared food is made.In other realities
Apply in example, the raw material for preparing blueberry jam can also be blueberry fresh fruit.
Still optionally further, the parts by weight that above-mentioned blueberry prepared food includes freezing blueberry are 31.0~76.4, cold
The parts by weight for freezing blueberry sugar are 10.0~20.0.Alternatively, it can be white granulated sugar to freeze blueberry sugar.
Usually, in refrigerating process, the permeability enhancing of cell membrane, turgescence reduces blueberry, ultimately results in blueberry tissue damage
Wound, causes blueberry juice, and water content reduces.The present invention is prevented by when blueberry thaws, adding a certain amount of freezing blueberry sugar
Only blueberry oxidation stain in following process, and the water-holding capacity of blueberry can be improved, improve the mouthfeel of blueberry.
Still optionally further, freeze blueberry and mix to thaw with freezing blueberry sugar and thaw under refrigerated conditions, thaw
Time is 12~18h.By slow defrosting blueberry under refrigerated condition, the solution for making IC high and finally freezing first starts
Thaw, i.e., under osmotic pressure effect, Blueberry tissue resorption moisture reverts to original state, quality and crispness in drawing is tieed up
Hold.
As a kind of optional embodiment, stabilizer includes the colloids of 0.2~0.8 parts by weight, 0.4~3.2 parts by weight
The water of stabilizer sugar and 10.0~20.0 parts by weight.Alternatively, colloid can be that pectin, bean gum, Xanthan gum etc. can be used
In the edible glue of food processing.By adding stabilizer, the jam of preparation can be made thick, stably, be not easy to be layered, keep good
Outward appearance.
Alternatively, the collocation method of aforementioned stable agent comprises the following steps：
Colloid is mixed with stabilizer with sugar；
Colloid and stabilizer are dissolved with the mixture of sugar in more than 85 DEG C of water, and be cooled to less than 30 DEG C it is standby.
Add in more than 85 DEG C of water and dissolve after being mixed by colloid with stabilizer sugar, colloid is fully activated, so as to
Colloid is set to play preferably stablizing effect and thickening effect.
As a kind of optional embodiment, the weight ratio of colloid and stabilizer sugar is 1 in thickener:2~1:4.Colloid
And stabilizer is respectively provided with stabilization with sugar, and stabilizer sugar also has certain cohesive, colloid in the present embodiment
Weight ratio with stabilizer sugar is 1:2~1:4, the stabilization played to blueberry jam can be cooperateed with, improves blueberry jam
Heat endurance, photostability and weatherability, and blueberry jam can be prevented to be layered.Alternatively, stabilizer sugar can be with
It is white granulated sugar.
In one of the embodiments, thickener includes the pre-gelatinized starch and 2.0~20.0 of 1.0~5.0 parts by weight
The thickener sugar of parts by weight.Pre-gelatinized starch and thickener sugar all have viscous effect, and the thickener is sent out blueberry jam
Wave that thickening power effect is good, can reduce the dosage of thickener, and mouthfeel to blueberry jam, flavor effect are small.Alternatively,
Thickener sugar can be white granulated sugar.
In one of the embodiments, the weight ratio of pre-gelatinized starch and thickener sugar is 1:2~1:4.Work as pre-gelatinized
The weight ratio of starch and thickener sugar is 1:2~1:4, pre-gelatinized starch with sugar there is synergistic thickening to act on thickener, energy
Enough dosages for further reducing thickener.
Embodiment 1
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 5min under the conditions of 70 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 5min less than 30 DEG C.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 450MPa sterilizing 10min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Embodiment 2
76.4kg freezing blueberry is mixed with 20kg white granulated sugar, thaw 12h under refrigerated condition, and blueberry pre-add is made
Processing food.
By the blueberry prepared food to have thawed medium temperature hot dipping 3min under the conditions of 80 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 3min less than 30 DEG C.
0.8kg pectin is well mixed with 3.2kg white granulated sugar, about 85 DEG C of 20kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
5.0kg pre-gelatinized starch is mixed with 20kg white granulated sugar, adds in blueberry jam and intermediate product and mixes
Uniformly, blueberry jam subject to sterilization is made.450MPa sterilizing 10min 3min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Embodiment 3
53kg freezing blueberry is mixed with 15kg white granulated sugar, thaw 16h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 4min under the conditions of 75 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 4min less than 30 DEG C.
0.4kg pectin is well mixed with 0.8kg white granulated sugar, about 87 DEG C of 15kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
3.0kg pre-gelatinized starch is mixed with 6kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 500MPa sterilizing 8min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Embodiment 4
40kg freezing blueberry is mixed with 13kg white granulated sugar, thaw 15h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 4min under the conditions of 73 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 3.5min less than 30 DEG C.
0.8kg pectin is well mixed with 2.4kg white granulated sugar, about 90 DEG C of 16kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
2.0kg pre-gelatinized starch is mixed with 8.0kg white granulated sugar, adds in blueberry jam and intermediate product and mixes
Uniformly, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 550MPa sterilizing 6min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Embodiment 5
60kg freezing blueberry is mixed with 18kg white granulated sugar, thaw 13h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 3.5min under the conditions of 78 DEG C in a manner of the hot dipping of duct type,
It is cooled to afterwards in 4.5min less than 30 DEG C.
0.6kg pectin is well mixed with 2.4kg white granulated sugar, about 88 DEG C of 17kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
4.0kg pre-gelatinized starch is mixed with 12kg white granulated sugar, adds in blueberry jam and intermediate product and mixes
Uniformly, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 580MPa sterilizing 7.0min are thought under normal temperature, pressure release, refrigeration, blueberries are made
Sauce finished product.
Comparative example 1
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 450MPa sterilizing 10min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Comparative example 2
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 15min under the conditions of 90 DEG C in a manner of the hot dipping of duct type,
It is cooled to afterwards in 5min less than 30 DEG C.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 450MPa sterilizing 10min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Comparative example 3
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 5min under the conditions of 70 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 20min less than 30 DEG C.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 100 DEG C of boiling sterilization 30min, is cooled to normal temperature, is refrigerated, blueberry jam is made
Finished product.
Comparative example 4
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 100 DEG C of boiling sterilization 15min, is cooled to normal temperature, is refrigerated, blueberry jam is made
Finished product.
Comparative example 5
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 15min under the conditions of 90 DEG C in a manner of the hot dipping of duct type,
It is cooled to afterwards in 5min less than 30 DEG C.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 100 DEG C of boiling sterilization 15min, is cooled to normal temperature, is refrigerated, blueberry jam is made
Finished product.
Comparative example 6
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 15min under the conditions of 50 DEG C in a manner of the hot dipping of duct type,
It is cooled to afterwards in 5min less than 30 DEG C.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 450MPa sterilizing 10min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.
Comparative example 7
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 15min under the conditions of 50 DEG C in a manner of the hot dipping of duct type,
It is cooled to afterwards in 5min less than 30 DEG C.
0.2kg pectin is well mixed with 0.4kg white granulated sugar, about 87 DEG C of 10kg temperature is slowly added under stirring condition
Water in dissolve, fully dissolving after be cooled to less than 30 DEG C, be made stabilizer it is standby.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 100 DEG C of boiling sterilization 15min, is cooled to normal temperature, is refrigerated, blueberry jam is made
Finished product.
Comparative example 8
31kg freezing blueberry is mixed with 10kg white granulated sugar, thaw 18h under refrigerated condition, and blueberry preprocessing is made
Food.
By the blueberry prepared food to have thawed medium temperature hot dipping 5min under the conditions of 70 DEG C in a manner of the hot dipping of duct type, it
It is cooled to afterwards in 20min less than 30 DEG C.
Stabilizer is added in the blueberry prepared food after cooling under agitation, is made among blueberry jam and produces
Thing.
1.0kg pre-gelatinized starch is mixed with 2kg white granulated sugar, adds in blueberry jam and intermediate product and mixes equal
It is even, blueberry jam subject to sterilization is made.
Blueberry jam subject to sterilization is packed, 450MPa sterilizing 10min are thought under normal temperature, pressure release, refrigeration, blueberry jam are made
Finished product.The aesthetic quality of embodiment 1 to 5 and comparative example 1 to 8 is determined, measurement result please be shown in Table 1.
The aesthetic quality's measurement result of table 1
| Embodiment is numbered | Color | Flavor | Mouthfeel |
| Embodiment 1 | Jewel purple | Taste is dense | Full grains, thin skin, chewiness are good |
| Embodiment 2 | Jewel purple | Taste is dense | Full grains, thin skin, chewiness are good |
| Embodiment 3 | Jewel purple | Taste is dense | Full grains, thin skin, chewiness are good |
| Embodiment 4 | Jewel purple | Taste is dense | Full grains, thin skin, chewiness are good |
| Embodiment 5 | Jewel purple | Taste is dense | Full grains, thin skin, chewiness are good |
| Comparative example 1 | Lavender | It is lightly seasoned | Particle is not full, skin depth, and chewiness is poor |
| Comparative example 2 | Darkviolet | Taste is dense | Full grains, soft and soggy rotten, chewiness is general |
| Comparative example 3 | Darkviolet | Taste is dense | Full grains, soft and soggy rotten, chewiness is general |
| Comparative example 4 | Darkviolet | Taste is dense | Full grains, soft and soggy rotten, chewiness is general |
| Comparative example 5 | Darkviolet | Taste is dense | Full grains, soft and soggy rotten, chewiness is general |
| Comparative example 6 | Jewel purple | Taste is dense | Particle is not full, skin depth, and chewiness is poor |
| Comparative example 7 | Darkviolet | Taste is dense | Full grains, soft and soggy rotten, chewiness is general |
| Comparative example 8 | Jewel purple | Taste is dense | Full grains, soft and soggy, chewiness is general |
Can be seen that comparative example 1 from the measurement result of table 1 is without the blueberry jam of hot dipping processing, in lavender, taste
Light, particle is not full, skin depth, and chewiness is poor；Comparative example 2 to comparative example 5 and comparative example 7 is through 90 DEG C of hot dipping processing or through height
The blueberry jam of temperature sterilizing, particle is although full, but soft and soggy rotten, and chewiness is general or poor；Comparative example 6 is through 50 DEG C of hot dippings
The blueberry jam of processing, though being in jewel purple, taste is dense, and particle is not full, skin depth, and chewiness is poor；Sent out from measurement result
Existing, cool time is longer, i.e. the relatively low situation of cooldown rate can also influence chewiness, cause chewiness to reduce；Comparative example 8 is warp
The blueberry jam of 70~80 DEG C of hot dipping processing, but because cool time is longer, adverse effect is also generated to chewiness, is caused
Chewiness is poor.Embodiment 1 to 5 is the blueberry jam through 70~80 DEG C of hot dipping processing, and in jewel purple, taste is dense, full grains,
Thin skin, chewiness is good, and aesthetic quality significantly improves.In addition, after refrigeration in 6 months, the blueberry jam color of embodiment 1 to 5 becomes
Change very small.
The content of microorganisms of embodiment 1 to 5 and comparative example 1 to 8 is determined respectively, and measurement result please be shown in Table 2.
The content of microorganisms of table 2
Can be seen that ultra-high pressure sterilization from the measurement result of table 2 can reach and the sterilizing of traditional high-temperature sterilization identical
Effect, it can be applied in the sterilization process of blueberry jam.
Embodiment 1 to 5 and the nutriment vitamin C of comparative example 1 to 8 and the Retention of anthocyanidin are determined respectively, are surveyed
Determining result please be shown in Table 3.
The nutriment Retention of table 3
Vitamin C and anthocyanidin are nutriments and present-color material important in blueberry, but are easier to be destroyed.
Ultra-high pressure sterilization is can be seen that from the measurement result of table 3 to retain compared to high-temperature sterilization, vitamin C Retention and anthocyanidin
Rate is higher, further relates to effectively reduce the destruction of nutriment in blueberry jam using ultra-high pressure sterilization, keeps blueberry
The nutrient composition content of jam；And from table 3 it can be seen that the blueberry jam vitamin C and flower that are handled by medium temperature hot dipping
Blue or green plain Retention is all significantly higher than the Retention of vitamin C and anthocyanidin in the blueberry jam of 90 DEG C of high temperature hot dippings；It is and right
Than embodiment 1 to 5 and comparative example 8 as can be seen that cool time is longer after medium temperature hot dipping, it can also reduce and life is tieed up in blueberry jam
Plain C and anthocyanidin Retention.
Flavor components limonene, terpinolene and the ethyl acetate of embodiment 1 to 5 and comparative example 1 to 8 are determined respectively,
Measurement result please be shown in Table 4.
The flavor components Retention of table 4
Limonene, terpinolene, ethyl acetate are blueberry main flavor compositions, measure limonene, terpinolene, acetic acid second
Ester can draw the flavor variations degree of blueberry jam indirectly.The lemon of embodiment 1 to 5 is can be seen that from the measurement result of table 4
Alkene, terpinolene, the Retention of ethyl acetate are significantly higher than the limonene of comparative example 1 to 7, terpinolene, ethyl acetate and deposited
Stay rate.
Comprehensive Correlation embodiment 1 to 5 and comparative example 1 to comparative example 8 said determination result it can be found that by medium temperature
Hot dipping and be quickly cooled to less than 30 DEG C blueberry jam color, mouthfeel, the Retention of flavor and nutriment it is comprehensive
Can be optimal.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
1. a kind of blueberry aesthetic quality improves method, it is characterised in that the blueberry aesthetic quality, which improves method, includes following step
Suddenly：
Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
Cooling step, blueberry or the blueberry prepared food after the medium temperature hot dipping step is cooled to less than 30 DEG C；
Wherein, the hot dipping temperature of the medium temperature hot dipping step is 70~80 DEG C, and the hot dipping time of the medium temperature hot dipping step is 3.0
~5.0min.
2. blueberry aesthetic quality according to claim 1 improves method, it is characterised in that during the cooling of the cooling step
Between be 3.0~5.0min.
3. blueberry aesthetic quality according to claim 1 improves method, it is characterised in that the medium temperature hot dipping step and
The cooling step is handled using duct type.
4. a kind of blueberry jam preparation method, it is characterised in that the blueberry jam preparation method comprises the following steps：
Medium temperature hot dipping step, medium temperature hot dipping is carried out to blueberry or blueberry prepared food；
Cooling step, blueberry or the blueberry prepared food after the medium temperature hot dipping step is cooled to less than 30 DEG C；
Stabilizing step, blueberry or the blueberry prepared food after the cooling step is mixed with stabilizer, blueberry is made
Jam intermediate product；
Thickening step, the blueberry jam intermediate product is mixed with thickener, blueberry jam subject to sterilization is made；
Ultra-high pressure sterilization step, the blueberry jam subject to sterilization is packed, carries out ultra-high pressure sterilization；
Wherein, the hot dipping temperature of the medium temperature hot dipping step is 70~80 DEG C, and the hot dipping time of the medium temperature hot dipping step is 3.0
~5.0min；
The sterilization pressure of the ultra-high pressure sterilization step is 450.0~600.0MPa, during the sterilizing of the ultra-high pressure sterilization step
Between be 3.0~10.0min.
5. blueberry jam preparation method according to claim 4, it is characterised in that the blueberry prepared food includes cold
Freeze blueberry, the freezing blueberry is mixed into defrosting with freezing blueberry sugar, the blueberry prepared food is made.
6. blueberry jam preparation method according to claim 5, it is characterised in that the blueberry prepared food includes
The parts by weight of the freezing blueberry are 31.0~76.4, and the parts by weight of the freezing blueberry sugar are 10.0~20.0.
7. the blueberry jam preparation method according to claim 4 to 6 any one, it is characterised in that the stabilizer bag
Include the colloid, the stabilizer sugar of 0.4~3.2 parts by weight and the water of 10.0~20.0 parts by weight of 0.2~0.8 parts by weight；
The configuration of the stabilizer comprises the following steps：
The colloid is mixed with the stabilizer with sugar；
The colloid and the stabilizer are dissolved with the mixture of sugar in more than 85 DEG C of the water, and be cooled to 30 DEG C with
Under it is standby.
8. blueberry jam preparation method according to claim 7, it is characterised in that the colloid and stabilizer sugar
Weight ratio be 1:2~1:4.
9. the blueberry jam preparation method according to claim 4 to 6 any one, it is characterised in that the thickener bag
Include the pre-gelatinized starch of 1.0~5.0 parts by weight and the thickener sugar of 2.0~20.0 parts by weight.
10. blueberry jam preparation method according to claim 9, it is characterised in that the pre-gelatinized starch and the increasing
The thick dose of weight ratio with sugar is 1:2~1:4.
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Cited By (1)
| 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 |
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| CN105076931A (en) * | 2015-09-09 | 2015-11-25 | 安徽科技学院 | Blueberry and carrot less-sugar compound jam 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 |
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