CN109043430A - A kind of preparation method of the mulberry jam of unique flavor - Google Patents

A kind of preparation method of the mulberry jam of unique flavor Download PDF

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Publication number
CN109043430A
CN109043430A CN201810937937.XA CN201810937937A CN109043430A CN 109043430 A CN109043430 A CN 109043430A CN 201810937937 A CN201810937937 A CN 201810937937A CN 109043430 A CN109043430 A CN 109043430A
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Prior art keywords
mulberries
parts
jam
weight
homogenization
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CN201810937937.XA
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郭俊强
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Jieshou Xinkang Family Farm
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Jieshou Xinkang Family Farm
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Priority to CN201810937937.XA priority Critical patent/CN109043430A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract

The invention discloses a kind of preparation methods of the mulberry jam of unique flavor, belong to food processing technology field, comprising the following steps: (1) mulberries pre-process；(2) homogenization；(3) clasmatosis is handled；(4) prepared by finished product jam.The mulberry jam unique flavor that the present invention is finally prepared, delicate mouthfeel have good edible value, have lowering blood pressure and blood fat and other effects, and long shelf-life, great market popularization value.

Description

A kind of preparation method of the mulberry jam of unique flavor
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of the mulberry jam of unique flavor.
Background technique
Mulberries, and make mulberry fruit, the ripening fruits of mulberry tree is the fruit ear of moraceae plants mulberry tree.Also known as mulberry fruit, mulberry sugarcane, mulberry Jujube, sorosis, mulberry steep youngster, black mulberry etc..Activated protein rich in, vitamin, amino acid, carrotene, mineral in mulberries fruit The compositions such as matter, resveratrol, anthocyanidin, nutrition are 5-6 times of apple, are 4 times of grape, have multiple efficacies, by medical field It is described as " the best health fruit of 21 century ".Often body immunity can be significantly improved by eating mulberries, had and delayed senescence, beautifying face and moistering lotion The effect of.
Mulberries are usually eaten raw, and moisture is easy to run off, not storage tolerance, can be realized for being processed into mulberry jam to pineapple raw material Comprehensive utilization, and convenient for storage, improve its economic value.It is more various for the processing and treating method of mulberry jam at present, but The mouthfeel of obtained mulberry jam is more single usual, and the shelf-life is short, can not show one's talent in numerous products.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of preparation method of the mulberry jam of unique flavor is provided. The mulberry jam unique flavor that the present invention is finally prepared, delicate mouthfeel have good edible value, have blood pressure lowering, drop blood Rouge and other effects, and long shelf-life, great market popularization value.
The present invention is achieved by the following technical solutions:
A kind of preparation method of the mulberry jam of unique flavor, comprising the following steps:
(1) mulberries pre-process:
Fresh mulberries are placed in soak and are impregnated, the control of temperature in soak is 40-44 DEG C, immersion treatment when Between be 7-9min；
(2) homogenization:
It a. is that 1:3.2-3.6 is added jointly in microjet high pressure homogenizer according to weight ratio by Calcium Ascorbate and tea polyphenols, so The purified water of 80-90 times of Calcium Ascorbate and tea polyphenols total weight parts is weighed afterwards, is added in microjet high pressure homogenizer；
B. the mulberries after immersion treatment in step (1) are gone to obstruct, then weighs corresponding parts by weight and stalk mulberries is gone to be placed in operation a Microjet high pressure homogenizer in carry out homogenization, the pressure in homogenizer is 120-130MPa, and the time of homogenization is 3-5min, then be filtered with layer 2-3 hospital gauze, it is spare to collect filtrate；
(3) clasmatosis is handled:
Filtrate obtained in step (2) is placed in progress clasmatosis processing in ultrasonic cell disruption instrument, supersonic cell is broken The operating pressure of broken instrument is 20-25MPa, and the time of break process is 8-10min；
(4) prepared by finished product jam:
A. the mulberries after homogenization in step (2) are placed in agitator tank, then add the red yeast rice of mulberries parts by weight 1-2% Mycin, the Talin of 2-3%, the cycloheptaamylose of 3-4%, 0.8-1% nisin, the temperature control in agitator tank is 46-52 DEG C, time of stir process is 40-50min, and stirring while carries out ultrasonication；
B. the mixture operated after stirring and evenly mixing in a is placed in x ray irradiation x instrument and carries out radiation treatment, the time of radiation treatment For 30-40min, the mode of radiation treatment is β ray, and the dosage of radiation treatment is 1.5-2.5Gy/min.
Further, soak in the step (1), is made of: 2-3 parts of edible salt, white black false hellebore following parts by weight of component 0.4-0.6 parts of alcohol, 3-5 parts of white wine, 1-3 parts of light-coloured vinegar, 60-70 parts of purified water.
Further, the parts by weight for removing stalk mulberries in step (2) the operation b in addition microjet high pressure homogenizer are 40-50 times of Calcium Ascorbate and tea polyphenols total weight parts.
Further, the frequency of ultrasonic wave is 28-32kHz in step (4) the operation a.
The present invention has done special improvement processing on the basis of the preparation method of existing mulberry jam, due to fresh Mulberries surface has a large amount of grieshoch, germ and worm's ovum etc., therefore mulberries is placed in soak carries out immersion treatment first, leaching The effect of sterilization, deinsectization can be played containing edible salt, resveratrol, white wine, light-coloured vinegar in bubble liquid, while surface can be removed Grieshoch, in addition it can remove part Free water in mulberries, keep the mouthfeel of mulberries more mellow under the action of osmotic pressure.Tightly Then it after mulberries being removed stalk, is added in the microjet high pressure homogenizer containing Calcium Ascorbate and tea polyphenols, penetrates high pressure is micro- Under the action of stream, high velocity impact, the higher-order of oscillation occurs, instantaneous pressure drop and intensive shear, tea polyphenols are combined closely with mulberries, even Biochemistry hair occurs in mulberries to answer, assigns mulberries lowering blood pressure and blood fat and other effects, mulberries are once broken, easily by air In dioxygen oxidation it is rotten, Calcium Ascorbate and tea polyphenols all have the function of anti-oxidation and antisepsis, effectively prevent mulberries rotten, Excellent basis is established for subsequent operation, extends the shelf-life of jam finished product, is filtered after homogenization with hospital gauze, The fibre structure and seed not readily dissolved is taken out, the mouthfeel of jam is refined.Then filtrate is placed in ultrasonic cell disruption instrument Clasmatosis processing is carried out, promotes the effective component in mulberries sufficiently to leach, refines the mouthfeel of mulberries, keeps jam nutrition balanced. The same monascin of mulberries, Talin, cycloheptaamylose, the nisin after clasmatosis are collectively disposed at agitator tank again It is interior, since the inner core of the tea polyphenols and mulberries that add when homogenization all has certain astringent taste, the mouthfeel of jam can be made At deleterious effect, monascin can be reduced oral cavity surface layer and generate a kind of constringent sense of touch, can be refined fruit with activating microcirculation and removing stasis medicinal The mouthfeel of sauce reduces the presence of astringent taste, Talin, cycloheptaamylose, streptococcus lactis so that jam eats more fine and smooth Element can play the role of thickening, emulsification, and can increase the sugariness of jam, carry out ultrasonication while agitating, Under the action of ultrasonic wave, molecular motion velocities are accelerated, and accelerate effect of each ingredient to mulberries in agitator tank, finally by mixture It is placed in irradiation instrument and carries out radiation treatment, the mode of radiation treatment is β ray, has certain bactericidal effect, further extends The shelf-life of jam, the β x ray irradiation x of doses can assign mulberries unique mouthfeel, and applicant sends out in a large amount of experiment It is existing, when the accumulated dose of β Irradiation is more than 100Gy, deleterious effect can be generated to flavor, therefore applicant is by the agent of irradiation Amount is set as between 45-100Gy.
The present invention has the advantage that compared with prior art
The mulberry jam unique flavor that the present invention is finally prepared, delicate mouthfeel, have good edible value, have blood pressure lowering, Reducing blood lipid and other effects, and long shelf-life, great market popularization value.
Specific embodiment
Embodiment 1
A kind of preparation method of the mulberry jam of unique flavor, comprising the following steps:
(1) mulberries pre-process:
Fresh mulberries are placed in soak and are impregnated, the temperature control in soak is 40 DEG C, the time of immersion treatment For 7min；
(2) homogenization:
A. it is that 1:3.2 is added jointly in microjet high pressure homogenizer according to weight ratio by Calcium Ascorbate and tea polyphenols, then claims The purified water of Calcium Ascorbate and 80 times of tea polyphenols total weight parts is taken, is added in microjet high pressure homogenizer；
B. the mulberries after immersion treatment in step (1) are gone to obstruct, then weighs corresponding parts by weight and stalk mulberries is gone to be placed in operation a Microjet high pressure homogenizer in carry out homogenization, the pressure in homogenizer is 120MPa, and the time of homogenization is 3min, It is filtered again with 2 layers of hospital gauze, it is spare to collect filtrate；
(3) clasmatosis is handled:
Filtrate obtained in step (2) is placed in progress clasmatosis processing in ultrasonic cell disruption instrument, supersonic cell is broken The operating pressure of broken instrument is 20MPa, and the time of break process is 8min；
(4) prepared by finished product jam:
A. the mulberries after homogenization in step (2) are placed in agitator tank, then add the monascus of mulberries parts by weight 1% Element, 2% Talin, 3% cycloheptaamylose, 0.8% nisin, the temperature control in agitator tank is 46 DEG C, stirring The time of processing is 40min, and stirring while carries out ultrasonication；
B. the mixture operated after stirring and evenly mixing in a is placed in x ray irradiation x instrument and carries out radiation treatment, the time of radiation treatment For 30min, the mode of radiation treatment is β ray, and the dosage of radiation treatment is 1.5Gy/min.
Further, soak in the step (1), is made of: 2 parts of edible salt, resveratrol following parts by weight of component 0.4 part, 3 parts of white wine, 1 part of light-coloured vinegar, 60 parts of purified water.
Further, the parts by weight for removing stalk mulberries in step (2) the operation b in addition microjet high pressure homogenizer are 40 times of Calcium Ascorbate and tea polyphenols total weight parts.
Further, the frequency of ultrasonic wave is 28kHz in step (4) the operation a.
Embodiment 2
A kind of preparation method of the mulberry jam of unique flavor, comprising the following steps:
(1) mulberries pre-process:
Fresh mulberries are placed in soak and are impregnated, the temperature control in soak is 42 DEG C, the time of immersion treatment For 8min；
(2) homogenization:
A. it is that 1:3.4 is added jointly in microjet high pressure homogenizer according to weight ratio by Calcium Ascorbate and tea polyphenols, then claims The purified water of Calcium Ascorbate and 85 times of tea polyphenols total weight parts is taken, is added in microjet high pressure homogenizer；
B. the mulberries after immersion treatment in step (1) are gone to obstruct, then weighs corresponding parts by weight and stalk mulberries is gone to be placed in operation a Microjet high pressure homogenizer in carry out homogenization, the pressure in homogenizer is 125MPa, and the time of homogenization is 4min, It is filtered again with 2 layers of hospital gauze, it is spare to collect filtrate；
(3) clasmatosis is handled:
Filtrate obtained in step (2) is placed in progress clasmatosis processing in ultrasonic cell disruption instrument, supersonic cell is broken The operating pressure of broken instrument is 22.5MPa, and the time of break process is 9min；
(4) prepared by finished product jam:
A. the mulberries after homogenization in step (2) are placed in agitator tank, then add the red yeast rice of mulberries parts by weight 1.5% Mycin, 2.5% Talin, 3.5% cycloheptaamylose, 0.9% nisin, the temperature control in agitator tank is 49 DEG C, time of stir process is 45min, and stirring while carries out ultrasonication；
B. the mixture operated after stirring and evenly mixing in a is placed in x ray irradiation x instrument and carries out radiation treatment, the time of radiation treatment For 35min, the mode of radiation treatment is β ray, and the dosage of radiation treatment is 2Gy/min.
Further, soak in the step (1), is made of: 2-3 parts of edible salt, white black false hellebore following parts by weight of component 0.5 part of alcohol, 4 parts of white wine, 2 parts of light-coloured vinegar, 65 parts of purified water.
Further, the parts by weight for removing stalk mulberries in step (2) the operation b in addition microjet high pressure homogenizer are 45 times of Calcium Ascorbate and tea polyphenols total weight parts.
Further, the frequency of ultrasonic wave is 30kHz in step (4) the operation a.
Embodiment 3
A kind of preparation method of the mulberry jam of unique flavor, comprising the following steps:
(1) mulberries pre-process:
Fresh mulberries are placed in soak and are impregnated, the temperature control in soak is 44 DEG C, the time of immersion treatment For 9min；
(2) homogenization:
A. it is that 1:3.6 is added jointly in microjet high pressure homogenizer according to weight ratio by Calcium Ascorbate and tea polyphenols, then claims The purified water of Calcium Ascorbate and 90 times of tea polyphenols total weight parts is taken, is added in microjet high pressure homogenizer；
B. the mulberries after immersion treatment in step (1) are gone to obstruct, then weighs corresponding parts by weight and stalk mulberries is gone to be placed in operation a Microjet high pressure homogenizer in carry out homogenization, the pressure in homogenizer is 130MPa, and the time of homogenization is 5min, It is filtered again with 3 layers of hospital gauze, it is spare to collect filtrate；
(3) clasmatosis is handled:
Filtrate obtained in step (2) is placed in progress clasmatosis processing in ultrasonic cell disruption instrument, supersonic cell is broken The operating pressure of broken instrument is 25MPa, and the time of break process is 10min；
(4) prepared by finished product jam:
A. the mulberries after homogenization in step (2) are placed in agitator tank, then add the monascus of mulberries parts by weight 2% Element, 3% Talin, 4% cycloheptaamylose, 1% nisin, the temperature control in agitator tank is 52 DEG C, at stirring The time of reason is 50min, and stirring while carries out ultrasonication；
B. the mixture operated after stirring and evenly mixing in a is placed in x ray irradiation x instrument and carries out radiation treatment, the time of radiation treatment For 40min, the mode of radiation treatment is β ray, and the dosage of radiation treatment is 2.5Gy/min.
Further, soak in the step (1), is made of: 3 parts of edible salt, resveratrol following parts by weight of component 0.6 part, 5 parts of white wine, 3 parts of light-coloured vinegar, 70 parts of purified water.
Further, the parts by weight for removing stalk mulberries in step (2) the operation b in addition microjet high pressure homogenizer are 50 times of Calcium Ascorbate and tea polyphenols total weight parts.
Further, the frequency of ultrasonic wave is 32kHz in step (4) the operation a.
Comparative example 1
This comparative example 1 compared with Example 2, saves the pretreated whole operation of step (1) mulberries, method step in addition to this It is rapid all the same.
Comparative example 2
This comparative example 2 compared with Example 2, saves the whole operation of step (2) homogenization, method and step in addition to this It is all the same.
Comparative example 3
This comparative example 3 compared with Example 2, saves the whole operation of step (3) clasmatosis processing, method in addition to this Step is all the same.
Comparative example 4
This comparative example 4 compared with Example 2, is saved the ultrasonication in step (4) finished product jam preparation manipulation a, is removed Furthermore method and step is all the same.
Comparative example 5
This comparative example 5 compared with Example 2, saves the whole operation of step (4) finished product jam preparation manipulation b, in addition to this Method and step it is all the same.
Control group
Application No. is a kind of mulberry jams and preparation method thereof containing tea polyphenols disclosed in 201710397093.X
In order to compare effect of the present invention, to above-described embodiment 2, comparative example 1, comparative example 2, comparative example 3, comparison The corresponding mulberry jam progress obtained of embodiment 4, comparative example 5, control group method manually foretastes evaluation and test, and the following table 1 is mouthfeel Evaluate and test score comparison:
Table 1
Note: mouth feel score described in upper table 1 is 100 points of systems, and specific mouthfeel evaluation and test experiment is to choose 300 people as experimenter, The corresponding mulberry jam of each group is successively tasted, is given a mark according to mouthfeel standard, last average.
By upper table 1 it can be seen that the mulberry jam unique flavor that the present invention is finally prepared, delicate mouthfeel, have food well With value, there is lowering blood pressure and blood fat and other effects, and long shelf-life, great market popularization value.

Claims (4)

1. a kind of preparation method of the mulberry jam of unique flavor, which comprises the following steps:
(1) mulberries pre-process:
Fresh mulberries are placed in soak and are impregnated, the control of temperature in soak is 40-44 DEG C, immersion treatment when Between be 7-9min；
(2) homogenization:
It a. is that 1:3.2-3.6 is added jointly in microjet high pressure homogenizer according to weight ratio by Calcium Ascorbate and tea polyphenols, so The purified water of 80-90 times of Calcium Ascorbate and tea polyphenols total weight parts is weighed afterwards, is added in microjet high pressure homogenizer；
B. the mulberries after immersion treatment in step (1) are gone to obstruct, then weighs corresponding parts by weight and stalk mulberries is gone to be placed in operation a Microjet high pressure homogenizer in carry out homogenization, the pressure in homogenizer is 120-130MPa, and the time of homogenization is 3-5min, then be filtered with layer 2-3 hospital gauze, it is spare to collect filtrate；
(3) clasmatosis is handled:
Filtrate obtained in step (2) is placed in progress clasmatosis processing in ultrasonic cell disruption instrument, supersonic cell is broken The operating pressure of broken instrument is 20-25MPa, and the time of break process is 8-10min；
(4) prepared by finished product jam:
A. the mulberries after homogenization in step (2) are placed in agitator tank, then add the red yeast rice of mulberries parts by weight 1-2% Mycin, the Talin of 2-3%, the cycloheptaamylose of 3-4%, 0.8-1% nisin, the temperature control in agitator tank is 46-52 DEG C, time of stir process is 40-50min, and stirring while carries out ultrasonication；
B. the mixture operated after stirring and evenly mixing in a is placed in x ray irradiation x instrument and carries out radiation treatment, the time of radiation treatment For 30-40min, the mode of radiation treatment is β ray, and the dosage of radiation treatment is 1.5-2.5Gy/min.
2. a kind of preparation method of the mulberry jam of unique flavor according to claim 1, which is characterized in that the step (1) soak in is made of following parts by weight of component: 2-3 parts of edible salt, 0.4-0.6 parts of resveratrol, 3-5 parts of white wine, light-coloured vinegar 1-3 parts, 60-70 parts of purified water.
3. a kind of preparation method of the mulberry jam of unique flavor according to claim 1, which is characterized in that the step (2) operating the parts by weight for removing stalk mulberries being added in microjet high pressure homogenizer in b is Calcium Ascorbate and tea polyphenols total weight 40-50 times of part.
4. a kind of preparation method of the mulberry jam of unique flavor according to claim 1, which is characterized in that the step (4) frequency for operating ultrasonic wave in a is 28-32kHz.
CN201810937937.XA 2018-08-17 2018-08-17 A kind of preparation method of the mulberry jam of unique flavor Withdrawn CN109043430A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113796475A (en) * 2020-06-11 2021-12-17 内蒙古伊利实业集团股份有限公司 Method for improving flavor of fruit and vegetable juice by using micro-jet technology
CN114223867A (en) * 2021-12-15 2022-03-25 刘彦宏 Jam freeze-dried powder

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113796475A (en) * 2020-06-11 2021-12-17 内蒙古伊利实业集团股份有限公司 Method for improving flavor of fruit and vegetable juice by using micro-jet technology
CN113796475B (en) * 2020-06-11 2022-08-16 内蒙古伊利实业集团股份有限公司 Method for improving flavor of fruit and vegetable juice by using micro-jet technology
CN114223867A (en) * 2021-12-15 2022-03-25 刘彦宏 Jam freeze-dried powder

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Application publication date: 20181221