CN109619505A - A kind of low sugar hawthorn Chinese yam meets the preparation method of jam - Google Patents
A kind of low sugar hawthorn Chinese yam meets the preparation method of jam Download PDFInfo
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- CN109619505A CN109619505A CN201811576106.0A CN201811576106A CN109619505A CN 109619505 A CN109619505 A CN 109619505A CN 201811576106 A CN201811576106 A CN 201811576106A CN 109619505 A CN109619505 A CN 109619505A
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- chinese yam
- hawthorn
- preparation
- jam
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- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 47
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 47
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 47
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 47
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 34
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 34
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 34
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 34
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 34
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 34
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 34
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 34
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 34
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000346 sugar Nutrition 0.000 title claims abstract description 13
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 239000001110 calcium chloride Substances 0.000 claims abstract description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 239000000834 fixative Substances 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 229940043316 hawthorn preparation Drugs 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 10
- 239000003292 glue Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000002562 thickening agent Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000004090 dissolution Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 240000004528 Catalpa ovata Species 0.000 claims description 4
- 235000010005 Catalpa ovata Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 230000036760 body temperature Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 210000002966 serum Anatomy 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 210000001519 tissue Anatomy 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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
- A23L21/12—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method that low sugar hawthorn Chinese yam meets jam of the present invention is related to the preparation field of jam, meet the preparation method of jam more particularly to a kind of low sugar hawthorn Chinese yam, the following steps are included: prepared by Chinese yam mud, Chinese yam is cleaned, peeling, is placed in the composite color fixative being made of vitamin C, calcium chloride and salt mixed liquor, the boiling in steamer by Chinese yam, sufficiently softening, the water that Chinese yam weight 30% is added is beaten, and the Chinese yam pulp of even tissue is obtained, spare；Hawthorn preparation, selects no disease and pests harm, fresh Fructus Crataegi, cleans, goes to obstruct, after stoning, be placed in jacketed pan, the water of hawthorn weight 30% is added, boils 3min, sufficiently soften, juice is beaten together while hot, obtains quality exquisiteness, uniform hawthorn pulp；Manufacturing process of the present invention is simple, unique flavor, and form quality is good, and healthy nutritive value is high.
Description
Technical field
The present invention relates to the preparation fields of jam, and in particular to a kind of low sugar hawthorn Chinese yam meets the preparation method of jam.
Background technique
In recent years, the research in relation to hawthorn in terms of reducing blood lipid, anti-cerebral thrombosis and its mechanism of action is rich in low-methoxy fruit
Glue class, suitable for making jam.Chinese yam has invigorating spleen and reinforcing stomach, reduces the curative effects such as blood glucose.In recent years hawthorn, the utilization of medicine new product are wide
It is general, it is related to fermented product, beverage, medicine company, cosmetic field.Hawthorn Chinese yam jam not only can satisfy the desire to cuisines, but also can
To achieve the purpose that health care, therefore, develops a kind of low sugar hawthorn Chinese yam and meet the urgently to be resolved of jam.
Summary of the invention
It is an object of that present invention to provide a kind of manufacturing process is simple, unique flavor, form quality is good, and healthy nutritive value is high
A kind of low sugar hawthorn Chinese yam meet the preparation method of jam.
A kind of low sugar hawthorn Chinese yam of the present invention meets the preparation method of jam, comprising the following steps:
Chinese yam is cleaned, peeling, is placed in and is made of vitamin C, calcium chloride and salt mixed liquor by the first step, Chinese yam mud preparation
In composite color fixative, the boiling in steamer by Chinese yam sufficiently softens, and the water that Chinese yam weight 30% is added is beaten, and obtains tissue
Uniform Chinese yam pulp, it is spare；
Second step, hawthorn preparation, selects no disease and pests harm, fresh Fructus Crataegi, after cleaning, going stalk, stoning, is placed in jacketed pan
In, the water of hawthorn weight 30% is added, boils 3min, sufficiently softens, juice is beaten together while hot, and it is fine and smooth, uniform to obtain quality
Hawthorn pulp；
Third step mixes homogeneous, and Chinese yam pulp and hawthorn slurry are proportionally mixed, obtained using the further homogeneous micronization of homogenizer
The mixed serum of quality exquisiteness；
The syrup that warm water dissolution is configured to 75% is added in 4th step, auxiliary material allotment, white granulated sugar, and thickener heats water in water-bath
Dissolution, becomes uniform glue, for use；
Coagulator calcium chloride is added after auxiliary material allotment uniformly in 5th step, heating concentration, with Chinese catalpa lemon acid for adjusting pH to 3.5, starts true
Sky concentration, 70-80 degrees Celsius of temperature, pressure 0.06- 0.07Pa, time 20-25rnin；Sauce body boil after by white sand syrup points 3
Secondary addition is added thickener glue, potassium sorbate, stirs evenly when being concentrated into soluble solid content up to 40%, continues
It takes the dish out of the pot when being concentrated into soluble solid up to 42%；
6th step, filling, exhaust, sealing by vial cleaning, boil 15min sterilizing, the jam tinning while hot after concentration, 3
Packing is completed in 0min, sauce body temperature is maintained at 80 degrees Celsius or more, and filling to there are 2-3mm bottom clearance, 80 degrees Celsius or more add
It is sealed after thermal exhaust 10min.
7th step, sterilization, cooling, sterilization in open kettle, 100 degrees Celsius are boiled sterilization 20min；Segmentation is quickly cooled down, and is taken the photograph from 85
Family name's degree is to 60 degrees Celsius again to 40 degrees Celsius.
Preferably, color stabilizer by weight ratio be 0.1% vitamin C, 0.4% calcium chloride and 0.1% salt mixed liquor group
At.
Preferably, hawthorn and Chinese yam mud mass ratio are 50:50, the mass ratio of white granulated sugar additive amount is 30%, coagulator chlorine
Change calcium additive amount is 1.4g/kg, xanthan gum additive amount mass ratio is 0.4%.
Manufacturing process of the present invention is simple, unique flavor, and form quality is good, and healthy nutritive value is high.
Specific embodiment
Embodiment one:
A kind of low sugar hawthorn Chinese yam of the present invention meets the preparation method of jam, comprising the following steps:
Chinese yam is cleaned, peeling, is placed in and is made of vitamin C, calcium chloride and salt mixed liquor by the first step, Chinese yam mud preparation
In composite color fixative, the boiling in steamer by Chinese yam sufficiently softens, and the water that Chinese yam weight 30% is added is beaten, and obtains tissue
Uniform Chinese yam pulp, it is spare；
Second step, hawthorn preparation, selects no disease and pests harm, fresh Fructus Crataegi, after cleaning, going stalk, stoning, is placed in jacketed pan
In, the water of hawthorn weight 30% is added, boils 3min, sufficiently softens, juice is beaten together while hot, and it is fine and smooth, uniform to obtain quality
Hawthorn pulp；
Third step mixes homogeneous, and Chinese yam pulp and hawthorn slurry are proportionally mixed, obtained using the further homogeneous micronization of homogenizer
The mixed serum of quality exquisiteness；
The syrup that warm water dissolution is configured to 75% is added in 4th step, auxiliary material allotment, white granulated sugar, and thickener heats water in water-bath
Dissolution, becomes uniform glue, for use；
Coagulator calcium chloride is added after auxiliary material allotment uniformly in 5th step, heating concentration, with Chinese catalpa lemon acid for adjusting pH to 3.5, starts true
Sky concentration, 70-80 degrees Celsius of temperature, pressure 0.06- 0.07Pa, time 20-25rnin；Sauce body boil after by white sand syrup points 3
Secondary addition is added thickener glue, potassium sorbate, stirs evenly when being concentrated into soluble solid content up to 40%, continues
It takes the dish out of the pot when being concentrated into soluble solid up to 42%；
6th step, filling, exhaust, sealing by vial cleaning, boil 15min sterilizing, the jam tinning while hot after concentration, 3
Packing is completed in 0min, sauce body temperature is maintained at 80 degrees Celsius or more, and filling to there are 2-3mm bottom clearance, 80 degrees Celsius or more add
It is sealed after thermal exhaust 10min.
7th step, sterilization, cooling, sterilization in open kettle, 100 degrees Celsius are boiled sterilization 20min；Segmentation is quickly cooled down, and is taken the photograph from 85
Family name's degree is to 60 degrees Celsius again to 40 degrees Celsius.
Color stabilizer is that 0.1% vitamin C, 0.4% calcium chloride and 0.1% salt mixed liquor form by weight ratio.
Embodiment two:
A kind of low sugar hawthorn Chinese yam of the present invention meets the preparation method of jam, comprising the following steps:
Chinese yam is cleaned, peeling, is placed in and is made of vitamin C, calcium chloride and salt mixed liquor by the first step, Chinese yam mud preparation
In composite color fixative, the boiling in steamer by Chinese yam sufficiently softens, and the water that Chinese yam weight 30% is added is beaten, and obtains tissue
Uniform Chinese yam pulp, it is spare；
Second step, hawthorn preparation, selects no disease and pests harm, fresh Fructus Crataegi, after cleaning, going stalk, stoning, is placed in jacketed pan
In, the water of hawthorn weight 30% is added, boils 3min, sufficiently softens, juice is beaten together while hot, and it is fine and smooth, uniform to obtain quality
Hawthorn pulp；
Third step mixes homogeneous, and Chinese yam pulp and hawthorn slurry are proportionally mixed, obtained using the further homogeneous micronization of homogenizer
The mixed serum of quality exquisiteness；
The syrup that warm water dissolution is configured to 75% is added in 4th step, auxiliary material allotment, white granulated sugar, and thickener heats water in water-bath
Dissolution, becomes uniform glue, for use；
Coagulator calcium chloride is added after auxiliary material allotment uniformly in 5th step, heating concentration, with Chinese catalpa lemon acid for adjusting pH to 3.5, starts true
Sky concentration, 70-80 degrees Celsius of temperature, pressure 0.06- 0.07Pa, time 20-25rnin；Sauce body boil after by white sand syrup points 3
Secondary addition is added thickener glue, potassium sorbate, stirs evenly when being concentrated into soluble solid content up to 40%, continues
It takes the dish out of the pot when being concentrated into soluble solid up to 42%；
6th step, filling, exhaust, sealing by vial cleaning, boil 15min sterilizing, the jam tinning while hot after concentration, 3
Packing is completed in 0min, sauce body temperature is maintained at 80 degrees Celsius or more, and filling to there are 2-3mm bottom clearance, 80 degrees Celsius or more add
It is sealed after thermal exhaust 10min.
7th step, sterilization, cooling, sterilization in open kettle, 100 degrees Celsius are boiled sterilization 20min；Segmentation is quickly cooled down, and is taken the photograph from 85
Family name's degree is to 60 degrees Celsius again to 40 degrees Celsius.
Color stabilizer is that 0.1% vitamin C, 0.4% calcium chloride and 0.1% salt mixed liquor form by weight ratio.
Hawthorn and Chinese yam mud mass ratio are 50:50, the mass ratio of white granulated sugar additive amount is 30%, and coagulator calcium chloride adds
Dosage is 1.4g/kg, xanthan gum additive amount mass ratio is 0.4%.
Manufacturing process of the present invention is simple, unique flavor, and form quality is good, and healthy nutritive value is high.
Jam color produced by the present invention, fragrance, mouthfeel, fine texture compound nectar product.Nutritional ingredient and health
Index meets national standard.It is dense using vacuum preferably to save the Vitamin C content in hawthorn in compound nectar processing
The processing method of contracting；Add calcium chloride assists low methoxy pectin to form gel as bridged ion, while matching with xanthan gum
It closes, prevents sauce body dehydrating phenomena；Jam p H is dropped to 3.5, it is slowly uniform to be on the one hand conducive to gelation rate, guarantees gelinite
Retention ability, on the other hand acidic environment is provided, power sterilizing ability is improved, the order of addition of auxiliary material is first to add coagulator chlorination
Calcium, then pH to 3.5 is adjusted, it is eventually adding thickener, can guarantee that sauce body has preferable retentiveness in this way, it is existing to be not susceptible to dehydration
As.
Claims (3)
1. the preparation method that a kind of low sugar hawthorn Chinese yam meets jam, which comprises the following steps:
Chinese yam is cleaned, peeling, is placed in and is made of vitamin C, calcium chloride and salt mixed liquor by the first step, Chinese yam mud preparation
In composite color fixative, the boiling in steamer by Chinese yam sufficiently softens, and the water that Chinese yam weight 30% is added is beaten, and obtains tissue
Uniform Chinese yam pulp, it is spare；
Second step, hawthorn preparation, selects no disease and pests harm, fresh Fructus Crataegi, after cleaning, going stalk, stoning, is placed in jacketed pan
In, the water of hawthorn weight 30% is added, boils 3min, sufficiently softens, juice is beaten together while hot, and it is fine and smooth, uniform to obtain quality
Hawthorn pulp；
Third step mixes homogeneous, and Chinese yam pulp and hawthorn slurry are proportionally mixed, obtained using the further homogeneous micronization of homogenizer
The mixed serum of quality exquisiteness；
The syrup that warm water dissolution is configured to 75% is added in 4th step, auxiliary material allotment, white granulated sugar, and thickener heats water in water-bath
Dissolution, becomes uniform glue, for use；
Coagulator calcium chloride is added after auxiliary material allotment uniformly in 5th step, heating concentration, with Chinese catalpa lemon acid for adjusting pH to 3.5, starts true
Sky concentration, 70-80 degrees Celsius of temperature, pressure 0.06- 0.07Pa, time 20-25rnin；Sauce body boil after by white sand syrup points 3
Secondary addition is added thickener glue, potassium sorbate, stirs evenly when being concentrated into soluble solid content up to 40%, continues
It takes the dish out of the pot when being concentrated into soluble solid up to 42%；
6th step, filling, exhaust, sealing by vial cleaning, boil 15min sterilizing, the jam tinning while hot after concentration, 3
Packing is completed in 0min, sauce body temperature is maintained at 80 degrees Celsius or more, and filling to there are 2-3mm bottom clearance, 80 degrees Celsius or more add
It is sealed after thermal exhaust 10min；
7th step, sterilization, cooling, sterilization in open kettle, 100 degrees Celsius are boiled sterilization 20min；Segmentation is quickly cooled down, from 85 degrees Celsius
To 60 degrees Celsius again to 40 degrees Celsius.
2. a kind of low sugar hawthorn Chinese yam meets the preparation method of jam as described in claim 1, which is characterized in that the color stabilizer
It is that 0.1% vitamin C, 0.4% calcium chloride and 0.1% salt mixed liquor form by weight ratio.
3. a kind of low sugar hawthorn Chinese yam meets the preparation method of jam as described in claim 1, which is characterized in that the hawthorn
With Chinese yam mud mass ratio be 50:50, the mass ratio of white granulated sugar additive amount is 30%, coagulator calcium chloride additive amount be 1.4g/kg,
Xanthan gum additive amount mass ratio is 0.4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576106.0A CN109619505A (en) | 2018-12-22 | 2018-12-22 | A kind of low sugar hawthorn Chinese yam meets the preparation method of jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811576106.0A CN109619505A (en) | 2018-12-22 | 2018-12-22 | A kind of low sugar hawthorn Chinese yam meets the preparation method of jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109619505A true CN109619505A (en) | 2019-04-16 |
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ID=66076582
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811576106.0A Pending CN109619505A (en) | 2018-12-22 | 2018-12-22 | A kind of low sugar hawthorn Chinese yam meets the preparation method of jam |
Country Status (1)
| Country | Link |
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| CN (1) | CN109619505A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264822A (en) * | 2020-03-31 | 2020-06-12 | 蚌埠学院 | Physalis alkekengi and hawthorn compound jam and preparation method thereof |
-
2018
- 2018-12-22 CN CN201811576106.0A patent/CN109619505A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264822A (en) * | 2020-03-31 | 2020-06-12 | 蚌埠学院 | Physalis alkekengi and hawthorn compound jam and preparation method thereof |
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Application publication date: 20190416 |