CN108450860A - A kind of blueberry jam and preparation method thereof containing fruit - Google Patents
A kind of blueberry jam and preparation method thereof containing fruit Download PDFInfo
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- CN108450860A CN108450860A CN201611132381.4A CN201611132381A CN108450860A CN 108450860 A CN108450860 A CN 108450860A CN 201611132381 A CN201611132381 A CN 201611132381A CN 108450860 A CN108450860 A CN 108450860A
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 141
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000010987 pectin Nutrition 0.000 claims abstract description 34
- 229920001277 pectin Polymers 0.000 claims abstract description 34
- 239000001814 pectin Substances 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 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 27
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 23
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 22
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 22
- 235000011430 Malus pumila Nutrition 0.000 claims description 22
- 235000015103 Malus silvestris Nutrition 0.000 claims description 22
- 240000009088 Fragaria x ananassa Species 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 17
- 244000144730 Amygdalus persica Species 0.000 claims description 12
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 241000220324 Pyrus Species 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 3
- 239000000110 cooling liquid Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 241000220225 Malus Species 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 22
- 244000077233 Vaccinium uliginosum Species 0.000 description 16
- 235000021552 granulated sugar Nutrition 0.000 description 16
- 239000008187 granular material Substances 0.000 description 14
- 235000013339 cereals Nutrition 0.000 description 9
- 235000021016 apples Nutrition 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 244000307700 Fragaria vesca Species 0.000 description 1
- 244000283207 Indigofera tinctoria Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
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- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
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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
Abstract
The invention belongs to fruit process fields, and in particular to a kind of blueberry jam and preparation method thereof containing fruit.The jam is prepared by jam bottom material with fruit, and jam bottom material is prepared by the raw material including following parts by weight：55~65 parts of blueberry pulp, 40~50 parts of white sugar, 0.115~0.125 part of pectin, 0.245~0.255 part of citric acid；The dosage of fruit is 15~25 parts；The sugar content of fruit is 1 with the sugar content ratio of jam bottom material:0.9~1.3, water content is 20%~30%.Its production method is：By blueberry pulp and white sugar mixing and when to be heated to pol be 54%~56%, pectin solution and citric acid solution is added, continues to be heated to that fruit is added when pol is 59%~61%, continue tanning to semi-solid to get.The fruit being especially tailored is added in the jam, increases the desire to purchase of consumer so that it is with important application value.
Description
Technical field
The invention belongs to fruit process technical fields, and in particular to a kind of blueberry jam and preparation method thereof containing fruit.
Background technology
Present jam is usually to be made through the processes such as mashing, dispensing, candy, and consumer is usually to apply when using jam
It is put on bread, cake, wheaten food etc. above, also has in the application of cake and cake very much.Jam finished product base currently on the market
This is all the uniform type of pulp, is in trickling slowly, translucent, is substantially not visible the presence of pulp.Even if nominal now with some
Jam containing pulp also due to fruit is broken, and can't see pulp, seriously affect the image and taste of pulp jam, drop
Low desire to purchase of the consumer to it.The state of low-sugar jam is also such.
Invention content
In order to solve the above technical problem, the present invention provides a kind of blueberry jam containing fruit, by jam bottom material with
Fruit is prepared, and the jam bottom material is prepared by the raw material including following parts by weight：55~65 parts of blueberry pulp, white sugar
40~50 parts, 0.115~0.125 part of pectin, 0.245~0.255 part of citric acid；The dosage of the fruit is 15~25 parts；Its
In, the sugar content of the fruit is 1 with the sugar content ratio of jam bottom material:0.9~1.3, water content is 20%~30%.
The parts by weight are the unit of weights well known in the art such as μ g, mg, g, kg, or are its multiple, such as 1/100,1/10,
10 times, 100 times etc..
Blueberry jam of the present invention containing fruit, the water content control of fruit is 20%~30% so that the fruit
It can be kept in jam bottom material complete, high-visible so that the blueberry jam carries the taste of corresponding fruit, enriches jam
Taste and color and luster increase the desire to purchase of consumer；Above-mentioned each material matching is appropriate, and jam bottom material and fruit containing sugar
It measures essentially identical, thus enhances jam mouthfeel and visual effect, improve jam overall quality.
Jam bottom material of the present invention, is preferably prepared by the raw material including following parts by weight：Blueberry pulp 58~62
Part, 43~47 parts of white sugar, 0.12 part of pectin, 0.25 part of citric acid.
Blueberry jam of the present invention, the sugar content of the fruit are 1 with the sugar content ratio of jam bottom material:0.9~
1.1；And/or the water content of the fruit is 23%~26%.
Blueberry jam of the present invention containing fruit provides a kind of production method of the fruit, i.e.,：By fruit fruit fourth
It is to boil 8~12min in 58%~62% and the liquid glucose containing citric acid, sugar is removed after cooling 11.5~12.5h to be put into pol
Liquid, then under the conditions of 57~63 DEG C dry 6~8h to get；Wherein, in the liquid glucose, the mass concentration of citric acid is
0.15%~0.25%；The fruit is preferably strawberry or yellow peach.
Blueberry jam of the present invention containing fruit, the production method for providing another fruit, i.e.,：By fruit fruit
Fourth, which is immersed in, to be evacuated in liquid, is 0.50~0.85kgf/cm in vacuum degree2Under the conditions of vacuumize 20~40min, removal evacuates liquid
It is to boil 8~12min in 58%~62% and the liquid glucose containing citric acid that the fruit fourth, which is put into pol, afterwards, cooling 11.5~
Liquid glucose is removed after 12.5h, then under the conditions of 57~63 DEG C dry 6~8h to get；Wherein, the evacuation liquid is ascorbic
Aqueous solution, and ascorbic mass concentration is 0.8%~1.2%；In the liquid glucose, the mass concentration of citric acid is 0.15%
~0.25%；The fruit is preferably apple or pears.
Both the above fruit production method, to fruit fourth carried out it is described under the conditions of drying process so that the fruit
Water content control is 20%~30% so that fruit osmophilic strain, heat-resisting ability enhancing, and also the addition of citric acid is suitable
Amount, while enhancing fruit mouthfeel, and original taste without influencing fruit fourth；Made from above two fruit production method
Fruit, non-breakable under hyperosmosis and high temperature and cracking, can possess certain integrality in jam manufacturing process, and
And remain the original taste of fruit and color and luster；Therefore with the jam of fruit making, not only mouthfeel is more preferable, and color and luster is more
Add bright-coloured, shape is more aesthetically pleasing.
Blueberry jam of the present invention containing fruit, the fruit fruit fourth is the cube structure of a length of 5~7mm of rib, excellent
Select a length of 6mm of rib；The fruit fourth of the size is more conducive to the making of fruit.
The present invention also provides a kind of production methods of above-mentioned blueberry jam comprising following steps：
(1) based on the white sugar total weight parts, take 1.3~1.7 parts of the white sugar and the pectin and water temperature be 40~
Pectin solution is made in 50 DEG C 1.8~2.2 parts of mixings of water；By the citric acid and water temperature be 40~50 DEG C water 0.49~
0.51 part of mixing, allows citric acid to be completely dissolved, and citric acid solution is made；
(2) it by the blueberry pulp and the remaining white sugar mixing and heats, so that pulp and white sugar mixture are concentrated into
When pol is 54%~56%, the pectin solution and citric acid solution is added, when to continue to be heated to pol be 59%~61%,
The fruit is added, stirs evenly, continues tanning to semi-solid to get the blueberry jam.
Using blueberry jam made from above-mentioned jam production method, not only contain homogenate type sauce body, but also be rich in complete fruit
Fruit, good mouthfeel, and anatomic shape；The production method does not destroy the original taste and color and luster of the flesh of fruits, does not have yet
The integrality of fruit is destroyed,
Preferably, the production method of the pectin solution is specially：The white sugar 1.3~1.7 is added in the pectin
Part, it is stirring evenly and then adding into 1.8~2.2 parts of the water that water temperature is 40~45 DEG C, after stirring 8~12min, 18~22min is stood, allows
Pectin dissolved well to get.
The above-mentioned technical proposal of the present invention has the advantages that：
1, the present invention adds the fruit grain being especially tailored in jam, and consumer can not only see when edible
See, eat, while the variation that brings of the fruit grain that can also experience different mouthfeels and taste and enjoyment considerably increase purchase
Desire.
2, fruit made from fruit production method of the present invention, non-breakable under hyperosmosis and high temperature and cracking,
Certain integrality can be possessed in jam manufacturing process, and remain the original taste of fruit and color and luster；Therefore institute is used
Stating the jam that fruit makes, not only mouthfeel is more preferable, and color and luster is more bright-coloured, and shape is more aesthetically pleasing so that indigo plant of the present invention
Certain kind of berries jam has important application value and vast market prospect.
Specific implementation mode
Embodiments of the present invention are described in further detail with reference to embodiment.Following embodiment is for illustrating this
Invention, but cannot be used for limiting the scope of the invention.
Blueberry pulp used in following embodiment of the present invention it is cleaned, broken by fresh Blueberry and filter off seed,
It is made after pericarp and impurity；The fresh Blueberry and strawberry in following embodiment, yellow peach, apple and pear and other fruits are equal
For commercial goods.Other raw materials used in following embodiment are commercial goods.
Embodiment 1
A kind of blueberry jam containing strawberry fruit is present embodiments provided, is prepared with strawberry fruit by jam bottom material,
Jam bottom material is prepared by the raw material of following parts by weight：Blueberry pulp 60kg, white granulated sugar 46.5kg, pectin 0.12kg, lemon
Sour 0.25kg, water 2.5kg；Strawberry fruit 20kg；The sugar content of strawberry fruit is 1 with the sugar content ratio of jam bottom material:1.
Wherein, the sugar content of strawberry fruit be 55%, water content 25%, production method is：Fresh strawberry is cleaned
Afterwards, it is cut into the square fruit fourth of a length of 6mm of rib, it is 60% and the liquid glucose containing citric acid that strawberry fruit fourth, which is then put into pol,
In, boil 10min, liquid glucose removed after cooling 12h, then under the conditions of 60 DEG C dry 7h to get；Wherein, in the liquid glucose, lemon
The mass concentration of lemon acid is 0.2%.
The present embodiment additionally provides a kind of production method of the blueberry jam comprising following steps：
(1) based on the white granulated sugar total weight parts 46.5kg, the white granulated sugar 1.5kg and pectin 0.12kg is taken to stir
After uniform, the water 2kg that water temperature is 45 DEG C is added, after stirring 10min, stands 20min, makes pectin dissolved well, obtained pectin molten
Liquid；The citric acid 0.25kg and water temperature the water 0.5kg for being 45 DEG C are stirred evenly, allows citric acid to be completely dissolved, lemon is made
Acid solution；
(2) the blueberry pulp 60kg and the remaining white granulated sugar 45kg mixing and are heated in steam-boiler, so that pulp
With white sugar mixture be concentrated into pol be 55% when, the pectin solution and citric acid solution is added, continue to be heated to pol be
When 60%, the strawberry fruit 20kg is added, stirs evenly, continues to boil to semi-solid to get described containing strawberry fruit
Blueberry jam.
To above-mentioned blueberry jam is packaged as finished product, then blueberry jam is distributed into bottle first, after capping, whole bottle is put into
10min is sterilized in 100 DEG C of boiling water, being packaged into case after cooling gets product blueberry jam.
Embodiment 2
A kind of blueberry jam of the fruit containing yellow peach is present embodiments provided, is prepared by jam bottom material and yellow peach fruit,
The jam bottom material is prepared by the raw material of following parts by weight：Blueberry pulp 62kg, white granulated sugar 47kg, pectin 0.12kg, lemon
Lemon acid 0.25kg, water 2.5kg；Yellow peach fruit 21kg；The sugar content of yellow peach fruit is 1 with the sugar content ratio of jam bottom material:
0.9。
Wherein, the sugar content of the yellow peach fruit be 53%, water content 30%, production method is：By fresh yellow peach
After cleaning, it is cut into the square fruit fourth of a length of 7mm of rib, it is 58% and the sugar containing citric acid that yellow peach fruit fourth, which is then put into pol,
In liquid, boil 12min, liquid glucose removed after cooling 12.5h, then under the conditions of 63 DEG C dry 8h to get；Wherein, the liquid glucose
In, the mass concentration of citric acid is 0.25%.
The present embodiment additionally provides a kind of production method of the blueberry jam comprising following steps：
(1) based on the white granulated sugar total weight parts 47kg, the white granulated sugar 1.5kg and pectin 0.12kg is taken to stir equal
After even, it is 40 DEG C of water 2kg that water temperature, which is added, after stirring 8min, stands 18min, allows pectin dissolved well, and pectin solution is made；
The citric acid 0.25kg and water temperature the water 0.5kg for being 42 DEG C are stirred evenly, allows citric acid to be completely dissolved, it is molten that citric acid is made
Liquid；
(2) the blueberry pulp 62kg and the remaining white granulated sugar 45.5kg mixing and are heated in steam-boiler, so that fruit
Slurry and white sugar mixture be concentrated into pol be 56% when, the pectin solution and citric acid solution is added, continues to be heated to pol
When being 61%, the yellow peach fruit 21kg is added, stirs evenly, continues tanning to semi-solid to get the fruit containing yellow peach
Blueberry jam.
Embodiment 3
A kind of blueberry jam containing apple granule is present embodiments provided, is prepared with apple granule by jam bottom material,
The jam bottom material is prepared by the raw material of following parts by weight：Blueberry pulp 58kg, white granulated sugar 45.5kg, pectin 0.125kg,
Citric acid 0.245kg, water 2.3kg；Apple granule 18kg；The sugar content of apple granule is 1 with the sugar content ratio of jam bottom material:
1.2。
Wherein, the sugar content of the apple granule be 53%, water content 26%, production method is：By fresh apple
After cleaning, it is cut into the square fruit fourth of a length of 5.5mm of rib, then Apples fourth is immersed in and is evacuated in liquid, is in vacuum degree
0.85kgf/cm2Under the conditions of vacuumize 35min, removal, which evacuates, to be put into pol by Apples fourth after liquid and is 62% and contains citric acid
Liquid glucose in, boil 10min, liquid glucose removed after cooling 12h, then under the conditions of 57 DEG C dry 6h to get.Wherein, the pumping
Empty liquid is ascorbic aqueous solution, and ascorbic mass concentration is 1.0%；In the liquid glucose, the mass concentration of citric acid
It is 0.25%.
The present embodiment additionally provides a kind of production method of the blueberry jam comprising following steps：
(1) based on the white granulated sugar total weight parts 45.5kg, the white granulated sugar 1.5kg is taken to be stirred with the pectin 0.125kg
After mixing uniformly, it is 47 DEG C of water 1.9kg that water temperature, which is added, after stirring 10min, stands 20min, allows pectin dissolved well, and fruit is made
Sol solution；The citric acid 0.245kg and water temperature the water 0.4kg for being 45 DEG C are stirred evenly, allows citric acid to be completely dissolved, is made
Citric acid solution；
(2) the blueberry pulp 58kg and the remaining white granulated sugar 44kg mixing and are heated in steam-boiler, so that pulp
With white sugar mixture be concentrated into pol be 54% when, the pectin solution and citric acid solution is added, continue to be heated to pol be
When 59%, the apple granule 18kg is added, stirs evenly, continues to boil to semi-solid to get described containing apple granule
Blueberry jam.
To above-mentioned blueberry jam is packaged as finished product, then blueberry jam is distributed into bottle first, after capping, whole bottle is put into
12min is sterilized in 100 DEG C of boiling water, being packaged into case after cooling gets product blueberry jam.
Embodiment 4
A kind of blueberry jam of the grain containing the operatic circle is present embodiments provided, is prepared by jam bottom material and the operatic circle grain, it is described
Jam bottom material is prepared by the raw material of following parts by weight：Blueberry pulp 60kg, white granulated sugar 45.5kg, pectin 0.12kg, lemon
Sour 0.25kg, water 2.5kg；The operatic circle grain 20kg；The sugar content of the operatic circle grain and the sugar content ratio of jam bottom material are 1:1.3.
Wherein, the sugar content of the operatic circle grain be 55%, water content 30%, production method is：Fresh pears are cleaned
Afterwards, it is cut into the square fruit fourth of a length of 6mm of rib, then the operatic circle fourth is immersed in and is evacuated in liquid, is 0.5kgf/cm in vacuum degree2
Under the conditions of vacuumize 25min, it is to be boiled in 60% and the liquid glucose containing citric acid that removal, which evacuates and the operatic circle fourth is put into pol after liquid,
Remove liquid glucose after 9min, cooling 11.5h, then under the conditions of 60 DEG C dry 6.5h to get.Wherein, the evacuation liquid is that dimension is given birth to
The aqueous solution of plain C, and ascorbic mass concentration is 1.2%；In the liquid glucose, the mass concentration of citric acid is 0.2%.
The present embodiment additionally provides a kind of production method of the blueberry jam comprising following steps：
(1) based on the white granulated sugar total weight parts 45.5kg, the white granulated sugar 1.5kg and pectin 0.12kg is taken to stir
After uniform, the water 2kg that water temperature is 43 DEG C is added, after stirring 9min, stands 20min, makes pectin dissolved well, obtained pectin molten
Liquid；The citric acid 0.25kg and water temperature the water 0.5kg for being 45 DEG C are stirred evenly, allows citric acid to be completely dissolved, lemon is made
Acid solution；
(2) the blueberry pulp 60kg and the remaining white granulated sugar 44kg mixing and are heated in steam-boiler, so that pulp
With white sugar mixture be concentrated into pol be 55% when, the pectin solution and citric acid solution is added, continue to be heated to pol be
When 61%, the operatic circle grain 20kg is added, stirs evenly, continues to boil to semi-solid the blueberry to get the grain containing the operatic circle
Jam.
Comparative example 1
It is basic with embodiment 1 that this comparative example provides a kind of blueberry jam containing strawberry fruit, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the strawberry fruit is：After fresh strawberry is cleaned,
Be cut into the square fruit fourth of a length of 6mm of rib to get.
Comparative example 2
It is basic with embodiment 1 that this comparative example provides a kind of blueberry jam containing strawberry fruit, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the strawberry fruit is：After fresh strawberry is cleaned,
It is cut into the square fruit fourth of a length of 6mm of rib, it is to be boiled in 60% and the liquid glucose containing citric acid that strawberry fruit fourth, which is then put into pol,
Boil 10min, after cooling 12h removal liquid glucose to get.Wherein, in the liquid glucose, the mass concentration of citric acid is 0.2%
Comparative example 3
It is basic with embodiment 1 that this comparative example provides a kind of blueberry jam containing strawberry fruit, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the strawberry fruit is：After fresh strawberry is cleaned,
Be cut into the square fruit fourth of a length of 6mm of rib, then under the conditions of 60 DEG C dry 7h to get.
Comparative example 4
It is basic with embodiment 3 that this comparative example provides a kind of blueberry jam containing apple granule, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the apple granule is：After fresh apple is cleaned,
Be cut into the square fruit fourth of a length of 5.5mm of rib to get.
Comparative example 5
It is basic with embodiment 3 that this comparative example provides a kind of blueberry jam containing apple granule, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the apple granule is：After fresh apple is cleaned,
It is cut into the square fruit fourth of a length of 5.5mm of rib, then Apples fourth is immersed in and is evacuated in liquid, is 0.85kgf/ in vacuum degree
cm2Under the conditions of vacuumize 35min, removal evacuate after liquid to get.
Comparative example 6
It is basic with embodiment 3 that this comparative example provides a kind of blueberry jam containing apple granule, raw material and preparation method
Identical, something in common repeats no more, and difference place is：The production method of the apple granule is：After fresh apple is cleaned,
It is cut into the square fruit fourth of a length of 5.5mm of rib, then Apples fourth is immersed in and is evacuated in liquid, is 0.85kgf/ in vacuum degree
cm2Under the conditions of vacuumize 35min, after removal evacuates liquid, it is 62% and the liquid glucose containing citric acid that Apples fourth, which is put into pol,
In, boil 10min, after cooling 12h removal liquid glucose to get；Wherein, in the liquid glucose, the mass concentration of citric acid is 0.25%.
Comparative example 7
It is basic with embodiment 3 that this comparative example provides a kind of blueberry jam containing apple granule, raw material and preparation method
Identical, something in common repeats no more, and difference place is：After fresh apple is cleaned, it is cut into the square fruit of a length of 5.5mm of rib
Then Apples fourth is immersed in and evacuates in liquid by fourth, be 0.85kgf/cm in vacuum degree2Under the conditions of vacuumize 35min, removal is taken out
After empty liquid, under the conditions of 57 DEG C dry 6h to get.
Separately sampled after Examples 1 to 4 and 1~7 blueberry jam of comparative example are placed for 24 hours at 3 DEG C, statistics is various
The complete fruit quantity contained in blueberry jam unit volume, and the mouthfeel of more various blueberry jams；The results are shown in table below.
| Fruit quantity (a/L) | Mouthfeel | |
| Embodiment 1 | 51 | It is good |
| Embodiment 2 | 63 | It is good |
| Embodiment 3 | 67 | It is good |
| Embodiment 4 | 64 | It is good |
| Comparative example 1 | 2 | Generally |
| Comparative example 2 | 12 | Generally |
| Comparative example 3 | 35 | Difference |
| Comparative example 4 | 8 | Generally |
| Comparative example 5 | 15 | Generally |
| Comparative example 6 | 26 | Generally |
| Comparative example 7 | 40 | Difference |
The embodiment of the present invention provides for the sake of example and description, and is not exhaustively or by this to send out
It is bright to be limited to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Choosing
It is and to make those skilled in the art to more preferably illustrate the principle of the present invention and practical application to select and describe embodiment
It will be appreciated that various embodiments with various modifications of the present invention to design suitable for special-purpose.
Claims (10)
1. a kind of blueberry jam containing fruit, which is characterized in that be prepared with fruit by jam bottom material, the jam bottom material by
Raw material including following parts by weight is prepared：55~65 parts of blueberry pulp, 40~50 parts of white sugar, pectin 0.115~0.125
Part, 0.245~0.255 part of citric acid；The dosage of the fruit is 15~25 parts；Wherein, the sugar content and jam of the fruit
The sugar content ratio of bottom material is 1:0.9~1.3, the water content of the fruit is 20%~30%.
2. the blueberry jam containing fruit according to claim 1, which is characterized in that the jam bottom material is by including following weight
The raw material of part is prepared：58~62 parts of blueberry pulp, 43~47 parts of white sugar, 0.12 part of pectin, 0.25 part of citric acid.
3. the blueberry jam according to claim 1 or claim 2 containing fruit, which is characterized in that the sugar content and jam of the fruit
The sugar content ratio of bottom material is 1:0.9~1.1；And/or the water content of the fruit is 23%~26%.
4. according to the blueberry jam containing fruit described in any one of claims 1 to 3, which is characterized in that the fruit is using as follows
Method is made：It is to boil 8~12min in 58%~62% and the liquid glucose containing citric acid that fruit fruit fourth, which is put into pol, cooling
Liquid glucose is removed after 11.5~12.5h, then under the conditions of 57~63 DEG C dry 6~8h to get；Wherein, lemon in the liquid glucose
The mass concentration of acid is 0.15%~0.25%.
5. the blueberry jam containing fruit according to claim 4, which is characterized in that the fruit is strawberry or yellow peach.
6. according to the blueberry jam containing fruit described in any one of claims 1 to 3, which is characterized in that the fruit is using as follows
Method is made：Fruit fruit fourth is immersed in and is evacuated in liquid, is 0.50~0.85kgf/cm in vacuum degree2Under the conditions of vacuumize 20~
40min, it is in 58%~62% and the liquid glucose containing citric acid that removal, which evacuates and the fruit fourth is put into pol after liquid, boil 8~
Remove liquid glucose after 12min, cooling 11.5~12.5h, then under the conditions of 57~63 DEG C dry 6~8h to get；
Wherein, the evacuation liquid is ascorbic aqueous solution, and ascorbic mass concentration is 0.8%~1.2%；The sugar
In liquid, the mass concentration of citric acid is 0.15%~0.25%.
7. the blueberry jam containing fruit according to claim 6, which is characterized in that the fruit is apple or pears.
8. according to the blueberry jam containing fruit described in any one of claim 4~7, which is characterized in that the fruit fruit fourth is
The cube structure of a length of 5~7mm of rib.
9. a kind of method making any one of claim 1~8 blueberry jam, which is characterized in that include the following steps：
(1) based on the white sugar total weight parts, it is 40~50 DEG C to take 1.3~1.7 parts of the white sugar and the pectin and water temperature
1.8~2.2 parts of mixings of water, be made pectin solution；0.49~0.51 part of water for being 40~50 DEG C by the citric acid and water temperature
Citric acid solution is made in mixing；
(2) by the blueberry pulp and the remaining white sugar mixing and when to be heated to pol be 54%~56%, the fruit is added
Sol solution and citric acid solution are added the fruit, stir evenly, continue to endure when to continue to be heated to pol be 59%~61%
System is to semi-solid to get the blueberry jam.
10. method according to claim 9, which is characterized in that the production method of the pectin solution is specially：In the fruit
1.3~1.7 parts of the white sugar is added in glue, it is 40~45 DEG C of 1.8~2.2 parts of water to be stirring evenly and then adding into water temperature, stirring 8~
After 12min, stand 18~22min to get.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222530A (en) * | 2013-04-02 | 2013-07-31 | 沈阳农业大学 | Blueberry preserved fruit and preparation method thereof |
| CN103719748A (en) * | 2012-10-11 | 2014-04-16 | 河北科技师范学院 | Prunus humilis can |
| CN104256232A (en) * | 2014-09-10 | 2015-01-07 | 伊春市忠芝大山王酒业有限公司 | Stewing process of blueberry jam |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
-
2016
- 2016-12-09 CN CN201611132381.4A patent/CN108450860A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719748A (en) * | 2012-10-11 | 2014-04-16 | 河北科技师范学院 | Prunus humilis can |
| CN103222530A (en) * | 2013-04-02 | 2013-07-31 | 沈阳农业大学 | Blueberry preserved fruit and preparation method thereof |
| CN104304853A (en) * | 2014-08-29 | 2015-01-28 | 浙江省农业科学院 | Manufacturing method of blueberry large particle jam |
| CN104256232A (en) * | 2014-09-10 | 2015-01-07 | 伊春市忠芝大山王酒业有限公司 | Stewing process of blueberry jam |
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