CN109170720A - The preparation method of bean pear hawthorn jam - Google Patents
The preparation method of bean pear hawthorn jam Download PDFInfo
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- CN109170720A CN109170720A CN201811047350.8A CN201811047350A CN109170720A CN 109170720 A CN109170720 A CN 109170720A CN 201811047350 A CN201811047350 A CN 201811047350A CN 109170720 A CN109170720 A CN 109170720A
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- hawthorn
- bean pear
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- bean
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- 238000001704 evaporation Methods 0.000 claims description 8
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N Maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
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- 235000021014 blueberries Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000005138 cryopreservation Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
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- 239000001630 malic acid Substances 0.000 claims description 4
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- 239000000845 maltitol Substances 0.000 claims description 4
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- 238000005360 mashing Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
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- 210000001519 tissues Anatomy 0.000 claims description 4
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- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
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- 239000000463 material Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 5
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- HRXKRNGNAMMEHJ-UHFFFAOYSA-K Trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
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- 229920002581 Glucomannan Polymers 0.000 description 1
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Classifications
-
- 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
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of preparation methods of bean pear hawthorn jam, use bean pear, hawthorn for primary raw material, by bean pear, Pretreatment of Haw, crushing and beating, enzymatic treatment, allotment, concentration, homogeneous, canned, sterilized storage and etc. be process.The present invention is evaporated moisture before bean pear, hawthorn crushing and beating, reduce bean pear, the moisture content of hawthorn, improve fresh bean pear, in hawthorn sugar conversion, improve the mouthfeel of bean pear hawthorn jam finished product, compound enzymatic treatment is carried out to raw slurry, substantially increase the utilization efficiency of raw material, multiple homogeneous is carried out after the concentration of bean pear hawthorn jam, improve the quality and mouthfeel of bean pear hawthorn jam, sweet mouthfeel is agreeable to the taste, the sticky appropriateness of sauce body, can clearing heat and detoxicating, stomach strengthening and digestion promoting, moistening lung to arrest cough.
Description
Technical field
The present invention relates to a kind of preparation methods of jam, more particularly, to a kind of preparation method of bean pear hawthorn jam.
Background technique
Bean pear, alias deer pears, bird pears, wild pears etc., are the perennial deciduous trees of rosaceae pear, sour, sweet, puckery, cold in nature,
According to modern medical research has found that birchleaf pear be rich in needed by human body a variety of amino acid, vitamin, carrotene and microelement,
The sugar content of fruit reaches 15-20%, can make wine, and has the health-care effects such as clearing heat and detoxicating, stomach strengthening and digestion promoting, moistening lung to arrest cough.
Hawthorn, it is sweet in flavor, slightly warm in nature is sour, it is the distinctive dual-purpose of drug and fruit tree species in China.Due to the special mouthfeel and mouth of hawthorn
Sweet and sour has the effect of appetizing, so people are made into candied haws on a stick, or is more to processed, and haw flakes, or system is made
At haw jelly, product made of various hawthorn has the effect of appetizing plus sour-sweet taste, so being liked by people very much.Beans
Pears, hawthorn can be used as Chinese medicine and eat, bean pear, hawthorn are processed into jam product, realized to beans other than edible
The comprehensive utilization of pears, hawthorn, and convenient for storage, improve its economic value and nutritive value.
Summary of the invention
The technical problem to be solved by the present invention is to using bean pear, hawthorn as raw material, provide one kind relieve the effect of alcohol detoxicating, eliminate it is tired
The preparation method of labor, the bean pear hawthorn jam astringeed the lung to stop cough improves bean pear, hawthorn nutritive value and economic value.
A kind of preparation method of bean pear hawthorn jam, which is characterized in that the preparation method uses following steps:
A, pretreatment of raw material: selecting fresh, complete, no disease and pests harm bean pear, hawthorn, emblic, prickly pear, gooseberry, cleaning
After be filtered dry moisture, by bean pear, hawthorn stoning stripping and slicing be made bean pear block, hawthorn block, emblic sub-block, cactus fruit block, gooseberry block, take
Bean pear block 11kg, hawthorn block 5kg, 2kg emblic sub-block, 2kg cactus fruit block, the gooseberry block of 2kg are uniformly mixed, and it is former that mixing is made
Material will carry out moisture evaporation in mixed raw material tiling drying equipment, and water content evaporates the 15% of mixed raw material weight；
B, crushing and beating: to moisture evaporation after 10kg mixed raw material in be added 15kg concentration be 70% honey solution,
Raw slurry is made in 1200r/min, tissue mashing 6min in the citric acid of 0.5kg；
C, enzymatic treatment: the pectase of 0.05kg, the cellulase of 0.005kg being added into 10kg raw slurry, is uniformly mixed, temperature
Degree control is 50 DEG C, and the time is 4.5 hours；
D, deploy: into the 10kg raw slurry after enzymatic treatment be added 3kg fructose syrup, the maltitol of 2kg, 1kg fructus arctii
Juice, 1kg carrot juice, the blueberry juice of 1kg, the blueberry juice of 1kg, the citric acid of 0.5kg, the malic acid of 0.2kg, 0.08kg lemon
Lemon acid sodium, the pectin of 0.03kg, the xanthan gum of 0.02kg, 0.01kg carragheen mixed, stir evenly, be made mixing fruit
Slurry；
E, it is concentrated: deployed mixing pulp is poured into vacuum decker, recycle concentration at being 65 DEG C in -0.6Mpa, temperature
When being concentrated into soluble solid content and reaching 78%, bean pear hawthorn concentrate is made in 45min；
F, homogeneous, canned: bean pear hawthorn concentrate being placed in colloid mill and grinds 10min, and bean pear hawthorn is concentrated after grinding 3 times
Object progress is filling, and filling temperature is 95 DEG C, seals immediately after tinning；
G, it sterilizes: the jam-jar after tinning being put into sterilization box, with 135 DEG C of wet sterilization 10min, is then gradually cooled down,
Bean pear hawthorn jam, cryopreservation is made.
The utility model has the advantages that the present invention is evaporated moisture before bean pear, hawthorn crushing and beating, bean pear, hawthorn are reduced
Moisture content, improve fresh bean pear, in hawthorn sugar conversion, improve the mouthfeel of bean pear hawthorn jam finished product, to raw material
Slurries carry out compound enzymatic treatment, substantially increase the utilization efficiency of raw material, carry out multiple homogeneous after the concentration of bean pear hawthorn jam,
Improve the quality and mouthfeel of bean pear hawthorn jam, sweet mouthfeel is agreeable to the taste, the sticky appropriateness of sauce body, can clearing heat and detoxicating, stomach strengthening and digestion promoting,
Moistening lung to arrest cough.
Specific embodiment
Embodiment 1:
A kind of preparation method of bean pear hawthorn jam, which is characterized in that the preparation method uses following steps:
A, pretreatment of raw material: selecting fresh, complete, no disease and pests harm bean pear, hawthorn, be filtered dry moisture after cleaning, by bean pear, hawthorn
It is enucleated stripping and slicing and bean pear block, hawthorn block is made, bean pear block 14kg, hawthorn block 6kg is taken to be uniformly mixed, mixed raw material is made, will mix
Moisture evaporation is carried out in raw material tiling drying equipment, water content evaporates the 12% of mixed raw material weight；
B, the deionized water of 10kg, the ascorbic acid of 0.1kg crushing and beating: are added into the 10kg mixed raw material after moisture evaporation
Raw slurry is made in 800r/min, tissue mashing 10min in sodium；
C, enzymatic treatment: the pectase of 0.02kg, the cellulase of 0.008kg being added into 10kg raw slurry, is uniformly mixed, temperature
Degree control is 45 DEG C, and the time is 4 hours；
D, deploy: into the 10kg raw slurry after enzymatic treatment be added 2kg fructose syrup, the maltitol of 1kg, 0.1kg lemon
Lemon acid, the malic acid of 0.08kg, the sodium citrate of 0.04kg, 0.01kg pectin mixed, stir evenly, be made mixing fruit
Slurry；
E, it is concentrated: deployed mixing pulp is poured into vacuum decker, recycle concentration at being 60 DEG C in -0.5Mpa, temperature
When being concentrated into soluble solid content and reaching 70%, bean pear hawthorn concentrate is made in 30min；
F, homogeneous, canned: bean pear hawthorn concentrate being placed in colloid mill and grinds 4min, and bean pear hawthorn is concentrated after grinding 3 times
Object progress is filling, and filling temperature is 80 DEG C, seals immediately after tinning；
G, it sterilizes: the jam-jar after tinning being put into sterilization box, with 150 DEG C of wet sterilization 3min, is then gradually cooled down, make
Obtain bean pear hawthorn jam, cryopreservation.
Embodiment 2:
A kind of preparation method of bean pear hawthorn jam, it is characterised in that: the preparation method uses following steps:
A, pretreatment of raw material: fresh, complete, no disease and pests harm bean pear, hawthorn, lily, Wen Quince, Rosa roxburghii Tratt are selected, is filtered dry after cleaning
Moisture, by bean pear, hawthorn stoning stripping and slicing be made bean pear block, hawthorn block, lily Kuai, Wen Quince block, Rosa roxburghii Tratt block, take bean pear block 12kg,
Hawthorn block 6kg, 2kg lily block, 2kg Wen Quince block, the Rosa roxburghii Tratt block of 2kg are uniformly mixed, and mixed raw material is made, mixed raw material is tiled
Moisture evaporation is carried out in drying equipment, water content evaporates the 18% of mixed raw material weight；
B, crushing and beating: to moisture evaporation after 10kg mixed raw material in be added 12kg concentration be 80% honey solution,
Raw slurry is made in 1500r/min, tissue mashing 15min in the vitamin c of 0.5kg；
C, enzymatic treatment: the pectase of 0.06kg, the cellulase of 0.08kg being added into 10kg raw slurry, is uniformly mixed, temperature
Degree control is 52 DEG C, and the time is 3 hours；
D, it deploys: the water chestnut of 4kg fructose syrup, the maltitol of 3kg, 1kg being added into the 10kg raw slurry after enzymatic treatment
Juice, 1kg mango juice, the Ficus carica juice of 1kg, the raspberry juice of 1kg, the Passion Fruit Juice of 1kg, the Malus spectabilis fruit juice of 1kg, 0.6kg lemon
The konjac glucomannan of lemon acid, the malic acid of 0.3kg, the sodium citrate of 0.1kg, the pectin of 0.05kg, the xanthan gum of 0.02kg, 0.01kg
It is mixed, is stirred evenly, mixing pulp is made；
E, it is concentrated: deployed mixing pulp is poured into vacuum decker, recycle concentration at being 70 DEG C in -0.2Mpa, temperature
When being concentrated into soluble solid content and reaching 80%, bean pear hawthorn concentrate is made in 50min；
F, homogeneous, canned: bean pear hawthorn concentrate being placed in colloid mill and grinds 12min, and bean pear hawthorn is concentrated after grinding 4 times
Object progress is filling, and filling temperature is 78 DEG C, seals immediately after tinning；
G, it sterilizes: the jam-jar after tinning being put into sterilization box, with 145 DEG C of wet sterilization 8min, is then gradually cooled down, make
Obtain bean pear hawthorn jam, cryopreservation.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of preparation method of bean pear hawthorn jam, which is characterized in that the preparation method uses following steps:
A, pretreatment of raw material: selecting fresh, complete, no disease and pests harm bean pear, hawthorn, emblic, prickly pear, gooseberry, cleaning
After be filtered dry moisture, by bean pear, hawthorn stoning stripping and slicing be made bean pear block, hawthorn block, emblic sub-block, cactus fruit block, gooseberry block, take
Bean pear block 11kg, hawthorn block 5kg, 2kg emblic sub-block, 2kg cactus fruit block, the gooseberry block of 2kg are uniformly mixed, and it is former that mixing is made
Material will carry out moisture evaporation in mixed raw material tiling drying equipment, and water content evaporates the 15% of mixed raw material weight；
B, crushing and beating: to moisture evaporation after 10kg mixed raw material in be added 15kg concentration be 70% honey solution,
Raw slurry is made in 1200r/min, tissue mashing 6min in the citric acid of 0.5kg；
C, enzymatic treatment: the pectase of 0.05kg, the cellulase of 0.005kg being added into 10kg raw slurry, is uniformly mixed, temperature
Degree control is 50 DEG C, and the time is 4.5 hours；
D, deploy: into the 10kg raw slurry after enzymatic treatment be added 3kg fructose syrup, the maltitol of 2kg, 1kg fructus arctii
Juice, 1kg carrot juice, the blueberry juice of 1kg, the blueberry juice of 1kg, the citric acid of 0.5kg, the malic acid of 0.2kg, 0.08kg lemon
Lemon acid sodium, the pectin of 0.03kg, the xanthan gum of 0.02kg, 0.01kg carragheen mixed, stir evenly, be made mixing fruit
Slurry；
E, it is concentrated: deployed mixing pulp is poured into vacuum decker, recycle concentration at being 65 DEG C in -0.6Mpa, temperature
When being concentrated into soluble solid content and reaching 78%, bean pear hawthorn concentrate is made in 45min；
F, homogeneous, canned: bean pear hawthorn concentrate being placed in colloid mill and grinds 10min, and bean pear hawthorn is concentrated after grinding 3 times
Object progress is filling, and filling temperature is 95 DEG C, seals immediately after tinning；
G, it sterilizes: the jam-jar after tinning being put into sterilization box, with 135 DEG C of wet sterilization 10min, is then gradually cooled down,
Bean pear hawthorn jam, cryopreservation is made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109601935A (en) * | 2019-01-31 | 2019-04-12 | 江苏中农科食品工程有限公司 | A kind of production method of selenium-rich dragon fruit jam |
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Application publication date: 20190111 |