CN109511929A - A kind of kudzu-vine root powder navel orange jam and preparation method thereof - Google Patents
A kind of kudzu-vine root powder navel orange jam and preparation method thereof Download PDFInfo
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- CN109511929A CN109511929A CN201811341070.8A CN201811341070A CN109511929A CN 109511929 A CN109511929 A CN 109511929A CN 201811341070 A CN201811341070 A CN 201811341070A CN 109511929 A CN109511929 A CN 109511929A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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Abstract
The present invention discloses a kind of kudzu-vine root powder navel orange jam and preparation method thereof, the kudzu-vine root powder navel orange jam includes following components: Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar, wherein, the mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:(7~10), the quality of the kudzu-vine root powder, lemon juice and rock sugar corresponds to 5~15%, 3~6% and the 20~45% of the Peel of Navel Orange and the navel orange pulp gross mass.The kudzu-vine root powder navel orange jam that the present invention is made with Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar, golden yellow color, sweet and sour taste, delicate mouthfeel, with the distinctive fragrance of Peel of Navel Orange and the strong fruit flavor of navel orange pulp.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of kudzu-vine root powder navel orange jam and preparation method thereof.
Background technique
Navel orange, Rutaceae Citrus evergreen dungarunga, because cracking is in umbilical, navel orange of thus gaining the name at the top of its fruit.Navel orange
Sweet and sour taste, it is full of nutrition, contain all kinds of nutritions necessary to human body；Navel orange contains vitamin C and carrotene,
It can inhibit carcinogen to be formed, the smell that orange issues can refresh the mind.Navel orange is citrus breeding, because fresh food quality is excellent, element
There is the good reputation of " citrus treasure ", " king in fruit ", planting area is mainly distributed on the south north latitude 35-degree to the north of 35 ° of south latitude
Mainly there are the major production areas such as south jiangxi, Xiang Nan, osmanthus north and reservoir area of Three Gorges in more than 20 country in China, and wherein Ganzhou is that China is most suitable
One of the area of suitable navel orange plantation.However navel orange belongs to seasonal fruit, in addition to eating juicing raw, product type is less, and by navel
Orange, which is fabricated to navel orange jam, can significantly improve the added value of product of navel orange.
Jam is after the mixing of fruit, sugar and acidity regulator, and gelatinous mass made of tanning is also fruit sauce.Production
Jam is a kind of method for saving fruit for a long time, is mainly used to be applied on bread or toast and eats.No matter strawberry, blueberry,
The small-sized fruit such as grape, rose hip or Lee, orange, apple, peach etc. large size fruit cut it is small after, equally can be made into jam.Currently,
Jam all generally is made for Raw material processing using pulp, so, traditional navel orange jam is also using pulp as raw material, so that system
There is single flavor in the navel orange jam obtained.
Summary of the invention
The main object of the present invention is to propose a kind of kudzu-vine root powder navel orange jam and preparation method thereof, it is intended to improve navel orange jam
Flavor.
To achieve the above object, the present invention proposes a kind of kudzu-vine root powder navel orange jam, including following components:
Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar, wherein the Peel of Navel Orange and the navel orange pulp
Mass ratio is 1:(7~10), the quality of the kudzu-vine root powder, lemon juice and rock sugar corresponds to the Peel of Navel Orange and the navel orange pulp
5~15%, 3~6% and the 20~45% of gross mass.
Preferably, the mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:9.
Preferably, the quality of the kudzu-vine root powder is the 10% of the Peel of Navel Orange and the navel orange pulp gross mass.
Preferably, the quality of the lemon juice is the 5% of the Peel of Navel Orange and the navel orange pulp gross mass.
Preferably, the quality of the rock sugar is the 40% of the Peel of Navel Orange and the navel orange pulp gross mass.
Preferably, the mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:9, the kudzu-vine root powder, lemon juice and rock sugar
Quality correspond to 15%, 5% and the 40% of the Peel of Navel Orange and the navel orange pulp gross mass.
To achieve the above object, the present invention also proposes a kind of preparation method of kudzu-vine root powder navel orange jam as described above, packet
Include following steps:
Step S10, after the impurity for removing navel orange surface, Peel of Navel Orange is separated with navel orange pulp, and remove the Peel of Navel Orange
On white flesh, respectively obtain spare Peel of Navel Orange and navel orange pulp；
Step S20, the spare Peel of Navel Orange is put into and is heated to boiling in salt water, and under stiring cook 30~
Then 120s pulls Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
Step S30, the Peel of Navel Orange after the spare navel orange pulp and the rinsing is broken into navel orange pulp respectively
With navel orange latex；
Step S40, lemon juice is added after mixing the navel orange pulp with the navel orange latex, then high fire is heated to 80
~90 DEG C, the kudzu-vine root powder for adding rock sugar and being brewed with cold water is changed to small fire infusion and is stirred continuously, endures after addition
After boiling 30~50min, kudzu-vine root powder navel orange jam is obtained.
Preferably, in step slo: the navel orange is the south jiangxi navel orange that maturity is not less than 95%.
Preferably, step S10 is specifically included:
After navel orange surface wet, is all fallen off with the wax dirt that salt is rubbed to navel orange surface, then drains valve cutting again,
Peel of Navel Orange is separated with navel orange pulp, and removes the white flesh on the Peel of Navel Orange, respectively obtains spare Peel of Navel Orange and navel orange fruit
Meat.
Preferably, after the step s 40, further includes:
Step S50, in the vial after the boiled kudzu-vine root powder navel orange jam to be sub-packed in cleaning and sterilizing while hot simultaneously
The tinning sealing of jam is completed in sealing；
Step S60, the kudzu-vine root powder navel orange jam after sealing tinning is put into 15~25min of sterilization in boiling water bath and then takes out
It is cooled to room temperature.
In technical solution provided by the invention, it is made with Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar
Kudzu-vine root powder navel orange jam, golden yellow color, sweet and sour taste, delicate mouthfeel, with Peel of Navel Orange it is distinctive fragrance and navel orange pulp
Strong fruit flavor solves the problems, such as existing navel orange jam single flavor.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
Some embodiments of invention for those of ordinary skill in the art without creative efforts, can be with
Other relevant attached drawings are obtained according to these attached drawings.
Fig. 1 is the flow diagram of an embodiment of the preparation method of kudzu-vine root powder navel orange jam provided by the invention；
Fig. 2 is the flow diagram of another embodiment of the preparation method of kudzu-vine root powder navel orange jam provided by the invention.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
It is sufficiently sharp to solve the problems, such as that existing navel orange jam single flavor, the present invention propose a kind of kudzu-vine root powder navel orange jam
With the Peel of Navel Orange generated in navel orange jam process, Peel of Navel Orange is combined to be used as with navel orange pulp prepares navel orange jam
Raw material, then using kudzu-vine root powder as thickener, the navel orange jam being made is unique in taste, taste is long, with navel
The unique fragrant and strong navel orange pulp fruit flavor of orange peel.In an embodiment of kudzu-vine root powder navel orange jam provided by the invention
In, the kudzu-vine root powder navel orange jam includes following components: Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar, wherein
The mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:(7~10), the quality of the kudzu-vine root powder, lemon juice and rock sugar is corresponding
It is 5~15%, 3~6% and the 20~45% of the Peel of Navel Orange and the navel orange pulp gross mass.
The production of existing navel orange jam usually using navel orange pulp as raw material, and Peel of Navel Orange due to bitter and astringent taste it is heavier and by
Give up, but Peel of Navel Orange not only has unique fragrance, but also pigment rich in, pectin and vitamin A etc., has
Peel of Navel Orange is used to make navel orange jam together with navel orange pulp, not only make full use of by stomach invigorating, eliminating dampness and eliminating phlegm effect, the present invention
Raw material avoids wasting, and also helps the flavor for improving navel orange jam, while the pectin being rich in Peel of Navel Orange also helps
Increase the gelation of jam.Since Peel of Navel Orange has certain bitter taste, additive amount is too many, is easy so that jam obtained is because of band
There is bitter taste and poor taste, is unfavorable for the promotion of navel orange jam mouthfeel；And additive amount is very little, imitates to the promotion of navel orange jam flavor
Fruit is bad, in consideration of it, in the present embodiment, the mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:(7~10), it can be
This quality is than any ratio in range, within this range, made kudzu-vine root powder navel orange jam at golden yellow, sauce body uniformly and
Free-running property is good, adds with the unique fragrance of Peel of Navel Orange and the strong fruit flavor of navel orange pulp, eating mouth feel with navel orange pulp
The increase of dosage and bitter taste gradually weakens to entirely without bitter taste.Further, the Peel of Navel Orange and the navel orange pulp
Mass ratio is preferably 1:9, herein under addition proportion, eating mouth feel and the flavor of made navel orange jam it is further preferred that.
Kudzu-vine root powder is legume pueraria lobata Pueraria lobata (Willd.) Ohwi, sweet kudzu P.thomsonii
Benth. root tuber clear starch taken through water mill contains isoflavone compound, daidzein Puerarin, dimension life in kudzu-vine root powder
10 various trace elements such as the multiple nutritional components such as element, protein, daizeol and calcium needed by human, iron, zinc, phosphorus, wherein
Puerarin can reduce blood pressure, prevent and treat artery sclerosis, hypoglycemic etc., kudzu-vine root powder also have promote the production of body fluid to quench thirst, antibacterial and detoxicating, in adjusting
The effect of secretion is invigorant suitable for people of all ages, there is the good reputation of " thousand Nian Rencan ", and Peel of Navel Orange and navel is added in kudzu-vine root powder by the present invention
Kudzu-vine root powder navel orange jam is made in orange pulp, wherein kudzu-vine root powder can not only improve the flavor of navel orange jam, also improve jam
Nutritive value, meanwhile, kudzu-vine root powder can also play the role of increasing jam viscosity, substitute what existing jam manufacturing process used
Pectin in the food thickening agents, with Peel of Navel Orange such as pectin, gelatin is adjusted together as the jam viscosity during jam tanning
Agent, so that the navel orange jam of tanning has suitable viscosity, sauce body is uniform and free-running property is good, and eating mouth feel is fine and smooth.
The kudzu-vine root powder, if additive amount is very few, makes the sauce body viscosity of jam too low, leads to jam in addition
It is too dilute；And if additive amount is excessive, it can not only make jam excessively thick, can also make the eating mouth feel of jam more coarse,
And the original fragranced of Peel of Navel Orange and the original fruit flavor of navel orange pulp are covered, in consideration of it, in the present embodiment, the pueraria lobata
The quality of powder is the 5~15% of the Peel of Navel Orange and the navel orange pulp gross mass, is added in range herein, prepared pueraria lobata
Powder navel orange jam remains the fragrance of Peel of Navel Orange and navel orange pulp, and delicate mouthfeel, viscosity are moderate.Further, the Pueraria lobota
The quality of root powder is preferably the 10% of the Peel of Navel Orange and the navel orange pulp gross mass, under this additive amount, prepared Pueraria lobota
The eating mouth feel of root powder navel orange jam is more preferably.
Effect of the lemon juice in the kudzu-vine root powder navel orange jam is used as acidity regulator then to adjust sugar-acid ratio, to prevent
Only the mouthfeel of jam is too sweet, and additive amount is very few, then unobvious to the adjustment effect of jam sugar-acid ratio, and if additive amount
Excessively, and the mouthfeel of jam can be made sour and astringent, in consideration of it, in the present embodiment, the quality of the lemon juice is the Peel of Navel Orange
With the 3~6% of the navel orange pulp gross mass, within this range, the sweet mouthfeel of prepared kudzu-vine root powder navel orange jam is moderate.
Further, the quality of the lemon juice is the 5% of the Peel of Navel Orange and the navel orange pulp gross mass, under this additive amount,
The sour-sweet degree of prepared kudzu-vine root powder navel orange jam is more preferably.
The addition of rock sugar helps speed up the condensation of jam, it may have certain antisepsis is conducive to extend jam
Shelf-life, meanwhile, it is good sweetener that the sugariness of rock sugar is full, the sugariness of jam can be adjusted, to meet difference
Sugariness demand.The rock sugar is weaker to the regulating effect of jam sugariness if additive amount is very few in addition, and fruit is not achieved
Demand of the sauce to sugariness, and if additive amount is excessive, it is easy so that jam crosses sweet tea, and also masks the original fragrance of Peel of Navel Orange
Taste and the original fruit flavor of navel orange pulp, in consideration of it, in the present embodiment, the quality of the rock sugar is the Peel of Navel Orange and described
The 20~45% of navel orange pulp gross mass, within this range, the sour-sweet degree of prepared kudzu-vine root powder navel orange jam are moderate, and flavor
Retain preferable.Further, the quality of the rock sugar is the 40% of the Peel of Navel Orange and the navel orange pulp gross mass, is added herein
Under dosage, prepared kudzu-vine root powder navel orange jam sweet and sour taste, taste is better.
Above-mentioned Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, rock sugar and lemon juice are comprehensively considered to kudzu-vine root powder made of prepared
The influence of the flavor of navel orange jam, density, free-running property and eating mouth feel, in a preferred embodiment provided by the invention,
The mass ratio of the Peel of Navel Orange and the navel orange pulp is 1:9, and the quality of the kudzu-vine root powder, lemon juice and rock sugar corresponds to described
15%, 5% and the 40% of Peel of Navel Orange and the navel orange pulp gross mass, the wind of kudzu-vine root powder navel orange jam obtained under this proportion
Taste, density, free-running property and eating mouth feel reach best.
The kudzu-vine root powder navel orange jam that the present invention is made with Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar,
Golden yellow color, sweet and sour taste, delicate mouthfeel, sauce body is uniform and free-running property is good, with the distinctive fragrance of Peel of Navel Orange and navel orange fruit
The strong fruit flavor of meat, solves the problems, such as existing navel orange jam single flavor, while passing through the common of Peel of Navel Orange and kudzu-vine root powder
Addition, enriches the nutritive value of navel orange jam.
The present invention also proposes a kind of preparation method of kudzu-vine root powder navel orange jam as described above, and wherein Peel of Navel Orange passes through salt water
Navel orange latex is broken into after cooking again, after then being mixed with navel orange pulp made of navel orange pulp, add kudzu-vine root powder, rock sugar with
And lemon juice carries out tanning and can be prepared by, Fig. 1 show a reality of the preparation method of kudzu-vine root powder navel orange jam provided by the invention
Apply example.Referring to Fig. 1, in the present embodiment, the preparation method of the kudzu-vine root powder navel orange jam the following steps are included:
Step S10, after the impurity for removing navel orange surface, Peel of Navel Orange is separated with navel orange pulp, and remove the Peel of Navel Orange
On white flesh, respectively obtain spare Peel of Navel Orange and navel orange pulp；
Select the navel orange of fresh, intact, homogeneous and abundant maturation, preferably south jiangxi navel orange, sweet, fruit flavor
Strong and moisture is sufficient, and maturity is 95% or more, and jam mouthfeel obtained is made to avoid lower due to navel orange maturity
It is sour and astringent.It carries out fresh-keeping since fresh navel orange generallys use waxing storage practice, containing a large amount of fresh-keeping waxes on Peel of Navel Orange, to fill
Divide the raw material for being used as preparation kudzu-vine root powder navel orange jam using Peel of Navel Orange, just needs to remove the wax impurity on navel orange surface first；
On the other hand, since the bitter taste of flesh white on Peel of Navel Orange is heavier, before Peel of Navel Orange is further processed, need
First remove the white flesh on the Peel of Navel Orange.In consideration of it, in the present embodiment, step S10 can be carried out in the following ways: by navel
After orange surface water-soaked, is all fallen off with the wax dirt that salt is rubbed to navel orange surface, then drain valve cutting again, by Peel of Navel Orange
It is separated with navel orange pulp, and removes the white flesh on the Peel of Navel Orange, respectively obtain spare Peel of Navel Orange and navel orange pulp.
Step S20, the spare Peel of Navel Orange is put into and is heated to boiling in salt water, and under stiring cook 30~
Then 120s pulls Peel of Navel Orange out and uses cold rinse；
It is put into salt water by the way that the Peel of Navel Orange after white flesh will be removed and is cooked, further to weaken the hardship of the Peel of Navel Orange
Astringent taste, wherein it is 8~12% saline solution that the salt water, which selects concentration, and more preferably concentration is 9% saline solution, is boiled
Peel of Navel Orange cold rinse is pulled out after the completion of system, in this way, when the Peel of Navel Orange after cooking is used to make kudzu-vine root powder navel orange jam, neither
The original fragrance of Peel of Navel Orange can be lost, the mouthfeel of jam will not be caused bitter.Preferably, the Peel of Navel Orange is put into salt water and adds
Brew time after hot child's boiling is preferably 60s.
Step S30, the Peel of Navel Orange after the spare navel orange pulp and the rinsing is broken into navel orange pulp respectively
With navel orange latex；
In the present embodiment, the Peel of Navel Orange after spare navel orange pulp and rinsing is broken into navel orange pulp and navel orange latex
It is carried out using juice extractor, wherein the spare navel orange pulp, which can be directly placed into juice extractor, is broken into navel orange jam, and institute
After Peel of Navel Orange after stating rinsing can be shredded first, places into juice extractor and smash, facilitate juice extractor and be sufficiently crushed Peel of Navel Orange
At navel orange latex.
Step S40, lemon juice is added after mixing the navel orange pulp and the navel orange latex, then high fire is heated to 80
~90 DEG C, the kudzu-vine root powder for adding rock sugar and being brewed with cold water is changed to small fire infusion and is stirred continuously, endures after addition
After boiling 30~50min, kudzu-vine root powder navel orange jam is obtained.
The kudzu-vine root powder brewed with cold water can be prepared in advance before step S40, can also be to navel orange fruit
Slurry, navel orange latex are synchronous during being heated with the mixture of lemon juice to carry out, and the Pueraria lobota brewed with cold water
For root powder in process for preparation, the mass ratio of kudzu-vine root powder and cold water is 1:(5~10), in this way, first kudzu-vine root powder is rushed with cold water
It after tune, is then added in the mixture of above-mentioned navel orange pulp, navel orange latex and lemon juice, facilitates the uniform mixed of kudzu-vine root powder
It closes and disperses, unevenly cause the jam viscosity of tanning uneven to avoid the dispersion due to kudzu-vine root powder, in tanning process
In be easy to appear part paste fall the problem of.Rock sugar is being added into the mixture of above-mentioned navel orange pulp, navel orange latex and lemon juice
With after the kudzu-vine root powder that was brewed with cold water, it is changed to small fire infusion, and be stirred continuously during infusion, it is burnt to avoid bottom
The phenomenon that, the water content of infusion to mixture reduce to mixture at it is thick (solid content in mixture be about 65% a left side
It is right), this process takes around 30~50min, is subject to and scoops up slip when infusion material is poured out with spoon, then it represents that infusion is complete
At obtaining kudzu-vine root powder navel orange jam.
, can be instant after the completion of the tanning of the kudzu-vine root powder navel orange jam, it can also wire up in order to store,
In another embodiment of the preparation method of kudzu-vine root powder navel orange jam provided by the invention, referring to Fig. 2, in the kudzu-vine root powder navel orange
It further include tinning sealing and sterilization cooling treatment after the completion of jam tanning, specific processing step includes:
Step S50, in the vial after the boiled kudzu-vine root powder navel orange jam to be sub-packed in cleaning and sterilizing while hot simultaneously
The tinning sealing of jam is completed in sealing.
Just boiled kudzu-vine root powder navel orange jam is sub-packed in while hot in the glass jar scalded through boiling water, is infused in tinning
Meaning bottleneck cannot speckle with jam, and be reserved with the bottom clearance of 3~8mm, to prevent from bottle cap occur during subsequent sterilization or storage
The phenomenon that heaving, wait bottle after seal rapidly, sealing temperature be not less than 80 DEG C, to prevent the pollution of microorganism.Wherein, it uses
Suitable size can be selected according to actual needs in the glass jar of encapsulation jam, and preferably volume is in the present embodiment
The glass jar of 180mL, suitable size eat within the scheduled resting period in time behind jam Kaifeng convenient for consumer and finish,
It avoids wasting.
Step S60, the kudzu-vine root powder navel orange jam after sealing tinning is put into 15~25min of sterilization in boiling water bath, then takes
It is cooled to room temperature out.
After tinning encapsulation, then sterilization processing is carried out, boiling water bath sterilization processing is used in the present embodiment, compared to using high
The method of warm high pressure sterilization kettle, reduces the cost of sterilization processing, and bactericidal effect is equally able to satisfy food hygiene microorganism and refers to
Mark examination criteria.In boiling water bath after 15~25min of sterilization processing, then the sterilization processing 20min preferably in boiling water bath takes
It is cooled to room temperature out and can be obtained kudzu-vine root powder navel orange jam product, be preferably placed in refrigerating box and protect in subsequent storage
Hiding, the eating mouth feel of kudzu-vine root powder navel orange jam and taste is better, and the shelf-life is longer.
Kudzu-vine root powder navel orange jam obtained by the preparation method provided through the embodiment of the present invention, golden yellow color, it is sour-sweet can
Mouthful, delicate mouthfeel, sauce body is uniform and free-running property is good, with Peel of Navel Orange it is distinctive fragrance and the strong fruit flavor of navel orange pulp,
And nutritive value more horn of plenty.
Technical solution of the present invention is described in further detail below in conjunction with specific embodiments and the drawings, it should be understood that
Following embodiment is only used to explain the present invention, is not intended to limit the present invention.
Embodiment 1
(1) it chooses the south jiangxi navel orange that fresh, intact, homogeneous and maturity is 95% or more and (picks up from Jiangxi Province
Ganzhou City Ningdu County orchard), after navel orange surface wet, all fallen off with the wax dirt that salt is rubbed to navel orange surface, then
Valve cutting again is drained, Peel of Navel Orange is separated, and remove the white flesh on Peel of Navel Orange with navel orange pulp, respectively obtains Peel of Navel Orange and navel orange fruit
Meat, it is spare；
(2) Peel of Navel Orange is put into the saline solution that concentration is 8% and is heated to boiling, and cook 30s under stiring, then fished out
Peel of Navel Orange and the Peel of Navel Orange with cold rinse, after being rinsed out；
(3) Peel of Navel Orange after navel orange pulp and rinsing is put into juice extractor respectively and is broken into navel orange pulp and Peel of Navel Orange
Slurry, it is spare；
(4) navel orange latex and navel orange pulp is taken to have 100g (mass ratio of navel orange latex and navel orange pulp is 1:7), mixing altogether
Lemon juice 3g is added afterwards, then high fire is heated to 80 DEG C, add rock sugar 20g and the kudzu-vine root powder that was brewed with cold water (wherein
Contain kudzu-vine root powder 5g and cold water 50g), it is changed to small fire infusion after addition, is stirred continuously during infusion, infusion
After 30min, kudzu-vine root powder navel orange jam is obtained；
(5) glass jar scalded through boiling water is selected, will just boiled kudzu-vine root powder navel orange jam tinning while hot have been sealed, envelope
Mouthful temperature is not less than 80 DEG C, then the kudzu-vine root powder navel orange jam after tinning is sealed is put into boiling water bath and sterilizes 20min, then takes out
It is cooled to room temperature, is placed in preservation in refrigerating box.
Embodiment 2
(1) it chooses the south jiangxi navel orange that fresh, intact, homogeneous and maturity is 95% or more and (picks up from Jiangxi Province
Ganzhou City Ningdu County orchard), after navel orange surface wet, all fallen off with the wax dirt that salt is rubbed to navel orange surface, then
Valve cutting again is drained, Peel of Navel Orange is separated, and remove the white flesh on Peel of Navel Orange with navel orange pulp, respectively obtains Peel of Navel Orange and navel orange fruit
Meat, it is spare；
(2) Peel of Navel Orange is put into the saline solution that concentration is 10% and is heated to boiling, and cook 60s under stiring, then
Pull Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
(3) Peel of Navel Orange after navel orange pulp and rinsing is put into juice extractor respectively and is broken into navel orange pulp and Peel of Navel Orange
Slurry, it is spare；
(4) navel orange latex and navel orange pulp is taken to have 100g (mass ratio of navel orange latex and navel orange pulp is 1:7), mixing altogether
Lemon juice 4g is added afterwards, then high fire is heated to 85 DEG C, add rock sugar 30g and the kudzu-vine root powder that was brewed with cold water (wherein
Contain kudzu-vine root powder 10g and cold water 80g), it is changed to small fire infusion after addition, is stirred continuously during infusion, infusion
After 35min, kudzu-vine root powder navel orange jam is obtained；
(5) glass jar scalded through boiling water is selected, will just boiled kudzu-vine root powder navel orange jam tinning while hot have been sealed, envelope
Mouthful temperature is not less than 80 DEG C, then the kudzu-vine root powder navel orange jam after tinning is sealed is put into boiling water bath and sterilizes 15min, then takes out
It is cooled to room temperature, is placed in preservation in refrigerating box.
Embodiment 3
(1) it chooses the south jiangxi navel orange that fresh, intact, homogeneous and maturity is 95% or more and (picks up from Jiangxi Province
Ganzhou City Ningdu County orchard), after navel orange surface wet, all fallen off with the wax dirt that salt is rubbed to navel orange surface, then
Valve cutting again is drained, Peel of Navel Orange is separated, and remove the white flesh on Peel of Navel Orange with navel orange pulp, respectively obtains Peel of Navel Orange and navel orange fruit
Meat, it is spare；
(2) Peel of Navel Orange is put into the saline solution that concentration is 12% and is heated to boiling, and cook 90s under stiring, then
Pull Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
(3) Peel of Navel Orange after navel orange pulp and rinsing is put into juice extractor respectively and is broken into navel orange pulp and Peel of Navel Orange
Slurry, it is spare；
(4) navel orange latex and navel orange pulp is taken to have 100g (mass ratio of navel orange latex and navel orange pulp is 1:7), mixing altogether
Lemon juice 5g is added afterwards, then high fire is heated to 90 DEG C, add rock sugar 40g and the kudzu-vine root powder that was brewed with cold water (wherein
Contain kudzu-vine root powder 15g and cold water 75g), it is changed to small fire infusion after addition, is stirred continuously during infusion, infusion
After 45min, kudzu-vine root powder navel orange jam is obtained；
(5) glass jar scalded through boiling water is selected, will just boiled kudzu-vine root powder navel orange jam tinning while hot have been sealed, envelope
Mouthful temperature is not less than 80 DEG C, then the kudzu-vine root powder navel orange jam after tinning is sealed is put into boiling water bath and sterilizes 20min, then takes out
It is cooled to room temperature, is placed in preservation in refrigerating box.
Embodiment 4
(1) it chooses the south jiangxi navel orange that fresh, intact, homogeneous and maturity is 95% or more and (picks up from Jiangxi Province
Ganzhou City Ningdu County orchard), after navel orange surface wet, all fallen off with the wax dirt that salt is rubbed to navel orange surface, then
Valve cutting again is drained, Peel of Navel Orange is separated, and remove the white flesh on Peel of Navel Orange with navel orange pulp, respectively obtains Peel of Navel Orange and navel orange fruit
Meat, it is spare；
(2) Peel of Navel Orange is put into the saline solution that concentration is 10% and is heated to boiling, and cook 120s under stiring, then
Pull Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
(3) Peel of Navel Orange after navel orange pulp and rinsing is put into juice extractor respectively and is broken into navel orange pulp and Peel of Navel Orange
Slurry, it is spare；
(4) navel orange latex and navel orange pulp is taken to have 100g (mass ratio of navel orange latex and navel orange pulp is 1:8), mixing altogether
Lemon juice 6g is added afterwards, then high fire is heated to 90 DEG C, add rock sugar 20g and the kudzu-vine root powder that was brewed with cold water (wherein
Contain kudzu-vine root powder 10g and cold water 60g), it is changed to small fire infusion after addition, is stirred continuously during infusion, infusion
After 50min, kudzu-vine root powder navel orange jam is obtained；
(5) glass jar scalded through boiling water is selected, will just boiled kudzu-vine root powder navel orange jam tinning while hot have been sealed, envelope
Mouthful temperature is not less than 80 DEG C, then the kudzu-vine root powder navel orange jam after tinning is sealed is put into boiling water bath and sterilizes 25min, then takes out
It is cooled to room temperature, is placed in preservation in refrigerating box.
Embodiment 5
(1) it chooses the south jiangxi navel orange that fresh, intact, homogeneous and maturity is 95% or more and (picks up from Jiangxi Province
Ganzhou City Ningdu County orchard), after navel orange surface wet, all fallen off with the wax dirt that salt is rubbed to navel orange surface, then
Valve cutting again is drained, Peel of Navel Orange is separated, and remove the white flesh on Peel of Navel Orange with navel orange pulp, respectively obtains Peel of Navel Orange and navel orange fruit
Meat, it is spare；
(2) Peel of Navel Orange is put into the saline solution that concentration is 10% and is heated to boiling, and cook 60s under stiring, then
Pull Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
(3) Peel of Navel Orange after navel orange pulp and rinsing is put into juice extractor respectively and is broken into navel orange pulp and Peel of Navel Orange
Slurry, it is spare；
(4) navel orange latex and navel orange pulp is taken to have 100g (mass ratio of navel orange latex and navel orange pulp is 1:8), mixing altogether
Lemon juice 5g is added afterwards, then high fire is heated to 90 DEG C, add rock sugar 30g and the kudzu-vine root powder that was brewed with cold water (wherein
Contain kudzu-vine root powder 15g and cold water 120g), it is changed to small fire infusion after addition, is stirred continuously during infusion, infusion
After 40min, kudzu-vine root powder navel orange jam is obtained；
(5) glass jar scalded through boiling water is selected, will just boiled kudzu-vine root powder navel orange jam tinning while hot have been sealed, envelope
Mouthful temperature is not less than 80 DEG C, then the kudzu-vine root powder navel orange jam after tinning is sealed is put into boiling water bath and sterilizes 20min, then takes out
It is cooled to room temperature, is placed in preservation in refrigerating box.
Embodiment 6
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:8, the quality of rock sugar
For 40g, the quality of kudzu-vine root powder is 5g.
Embodiment 7
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:9, the quality of rock sugar
For 20g, the quality of kudzu-vine root powder is 15g.
Embodiment 8
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:9, the quality of rock sugar
For 30g, the quality of kudzu-vine root powder is 5g.
Embodiment 9
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:9, the quality of rock sugar
For 40g, the quality of kudzu-vine root powder is 10g.
Embodiment 10
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:9, the quality of rock sugar
For 40g, the quality of kudzu-vine root powder is 15g.
Embodiment 11
Step with embodiment 5, the difference is that, the mass ratio of navel orange jam and navel orange latex is 1:10, the matter of rock sugar
Amount is 45g, and the quality of kudzu-vine root powder is 15g.
According to the regulation of GB 7098-2015 " national food safety standard tinned food ", above-described embodiment 1 to 11 is detected
Prepared kudzu-vine root powder navel orange fruit wine microorganism limitation, specifically according to GB4789.26-2013 " food microbiological examination business
Steriling test " sample is kept the temperature and is detected, meet commercial sterilization requirement.
With commercially available navel orange jam (with navel orange pulp preparation, do not contain Peel of Navel Orange) as a comparison case, to above-described embodiment 1 to
The kudzu-vine root powder navel orange jam of 11 preparations and the navel orange jam of comparative example carry out subjective appreciation, method are as follows: 30 people groups pair of tissue
Color, structural state and the flavor taste of jam finished product score, and (Na, Xu Manfa are defended in reference to evaluation criterion as shown in table 1
" utilizing the technical study of lactobacillus-fermented production navel orange jam " modern food science and technology of table, 2012,06:667-669), evaluation
The results are shown in Table 2.
1 sensory evaluation criteria of table
2 Analyses Methods for Sensory Evaluation Results of table
By above-mentioned sensory score result it is found that compared to comparative example commercially available navel orange jam, the embodiment of the present invention preparation
Kudzu-vine root powder navel orange jam improves the flavor taste of navel orange jam by the addition of kudzu-vine root powder and Peel of Navel Orange, solves existing navel
The single problem of orange jam mouthfeel, prepared kudzu-vine root powder navel orange jam golden yellow color, sweet and sour taste, free-running property is good, viscosity is suitable
In, delicate mouthfeel, the faint scent of existing Peel of Navel Orange, and have strong navel orange pulp fruit flavor, wherein when Peel of Navel Orange and navel orange pulp
Mass ratio be 1:9, the additive amount of rock sugar, kudzu-vine root powder and lemon juice be respectively Peel of Navel Orange and navel orange pulp gross mass 40%,
When 15% and 5%, the flavor taste of prepared kudzu-vine root powder navel orange jam is best.
The above is only a preferred embodiment of the present invention, is not intended to limit the scope of the invention, for this field
For technical staff, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any
Modification, equivalent replacement, improvement etc. should all be included within the scope of the present invention.
Claims (10)
1. a kind of kudzu-vine root powder navel orange jam, which is characterized in that including following components:
Peel of Navel Orange, navel orange pulp, kudzu-vine root powder, lemon juice and rock sugar, wherein the quality of the Peel of Navel Orange and the navel orange pulp
Than for 1:(7~10), the quality of the kudzu-vine root powder, lemon juice and rock sugar corresponds to the Peel of Navel Orange and the total matter of navel orange pulp
5~15%, 3~6% and the 20~45% of amount.
2. kudzu-vine root powder navel orange jam as described in claim 1, which is characterized in that the matter of the Peel of Navel Orange and the navel orange pulp
Amount is than being 1:9.
3. kudzu-vine root powder navel orange jam as described in claim 1, which is characterized in that the quality of the kudzu-vine root powder is the Peel of Navel Orange
With the 10% of the navel orange pulp gross mass.
4. kudzu-vine root powder navel orange jam as described in claim 1, which is characterized in that the quality of the lemon juice is the Peel of Navel Orange
With the 5% of the navel orange pulp gross mass.
5. kudzu-vine root powder navel orange jam as described in claim 1, which is characterized in that the quality of the rock sugar be the Peel of Navel Orange and
The 40% of the navel orange pulp gross mass.
6. kudzu-vine root powder navel orange jam as described in claim 1, which is characterized in that the matter of the Peel of Navel Orange and the navel orange pulp
For amount than being 1:9, the quality of the kudzu-vine root powder, lemon juice and rock sugar corresponds to the Peel of Navel Orange and the navel orange pulp gross mass
15%, 5% and 40%.
7. a kind of preparation method of kudzu-vine root powder navel orange jam as described in claim 1, which comprises the following steps:
Step S10, after the impurity for removing navel orange surface, Peel of Navel Orange is separated with navel orange pulp, and removes on the Peel of Navel Orange
White flesh respectively obtains spare Peel of Navel Orange and navel orange pulp；
Step S20, the spare Peel of Navel Orange is put into and is heated to boiling in salt water, and cook 30~120s under stiring, so
After pull Peel of Navel Orange out and the Peel of Navel Orange with cold rinse, after being rinsed；
Step S30, the Peel of Navel Orange after the spare navel orange pulp and the rinsing is broken into navel orange pulp and navel respectively
Orange peel slurry；
Step S40, lemon juice is added after mixing the navel orange pulp with the navel orange latex, then high fire is heated to 80~90
DEG C, the kudzu-vine root powder for adding rock sugar and being brewed with cold water is changed to small fire infusion and is stirred continuously after addition, infusion 30
After~50min, kudzu-vine root powder navel orange jam is obtained.
8. the preparation method of kudzu-vine root powder navel orange jam as claimed in claim 7, which is characterized in that in step slo: the navel
Orange is the south jiangxi navel orange that maturity is not less than 95%.
9. the preparation method of kudzu-vine root powder navel orange jam as claimed in claim 7, which is characterized in that step S10 is specifically included:
After navel orange surface wet, is all fallen off with the wax dirt that salt is rubbed to navel orange surface, then drain valve cutting again, by navel
Orange peel is separated with navel orange pulp, and removes the white flesh on the Peel of Navel Orange, respectively obtains spare Peel of Navel Orange and navel orange pulp.
10. the preparation method of kudzu-vine root powder navel orange jam as claimed in claim 7, which is characterized in that after the step s 40, also
Include:
Step S50, it in the vial after the boiled kudzu-vine root powder navel orange jam to be sub-packed in cleaning and sterilizing while hot and seals,
Complete the tinning sealing of jam；
Step S60, the kudzu-vine root powder navel orange jam after sealing tinning is put into 15~25min of sterilization in boiling water bath, then takes out cold
But to room temperature.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224891A (en) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | Sugar alcohol honey apple jam and preparation method thereof |
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
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2018
- 2018-11-12 CN CN201811341070.8A patent/CN109511929A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224891A (en) * | 2011-06-01 | 2011-10-26 | 安徽鸿汇食品（集团）有限公司 | Sugar alcohol honey apple jam and preparation method thereof |
| CN102524617A (en) * | 2012-01-31 | 2012-07-04 | 华南理工大学 | Navel orange peel jam and processing method thereof |
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Application publication date: 20190326 |