CN109864277A

CN109864277A - A kind of preparation method of additive-free jam

Info

Publication number: CN109864277A
Application number: CN201711253631.4A
Authority: CN
Inventors: 朱玉佩
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-12-02
Filing date: 2017-12-02
Publication date: 2019-06-11

Abstract

The present invention discloses a kind of preparation method of additive-free jam, comprising the following steps: Step 1: choosing the fruit of fresh mature, cleans up, removes the peel after draining away the water, obtain pulp raw material；Step 2: the pulp raw material cutting that step 1 is obtained is blocking, it is subsequently placed in beater and is beaten, be sieved after mashing, obtain pulp slurries；Step 3: sugar material, lemon juice are added into pulp slurries, are stirred evenly after the completion of being added, stand 2-10h under the conditions of 30-50 DEG C, be then added in drying equipment, is concentrated into paste under the conditions of being no more than 60 DEG C；Step 4: jam semi-finished product are cooled to 20-26 DEG C, after sealed package, radiation sterilizing is carried out with gamma-rays, irradiation is completed, that is, completes the preparation of jam.Jam prepared by the present invention has preferable mouthfeel, flavor and color, and the content of the heat-sensitive materials such as vitamin is high in jam, and manufacturing process does not add food additives, and pure natural pulp jam nutritive value is abundant.

Description

A kind of preparation method of additive-free jam

Technical field

The invention belongs to food processing technology fields, relate generally to a kind of preparation method of additive-free jam.

Background technique

Jam is to allow fruit smashing at paste to have broken pulp, and sugaring cooks sauce body product made of concentration, feature It is high sugar, peracid, product is thick but not greasy, the fragrance with raw material.There are many fruit that can make jam: apple, pineapple, Kiwi berry, Mulberries, strawberry, yellow peach, hawthorn, fructus lycii etc. all may be selected as raw material.Can also the mixing of several raw materials can be made into assorted fruit product.It is existing The jam production method method that mostly uses high temperature to boil jam is concentrated, and then reach the jam of high-quality mouthfeel.Pass through The jam that this method obtains has the advantages that holding time is long, and product is sticky, and mouthfeel is moderate.But to the nutrition in fruit raw material at Divide destruction larger, the destruction of especially certain trophism heat-sensitive materials is extremely serious, such as vitamin, anthocyanidin.It is concentrated and dried logical Often due to making food various chemistry, physical change occur by high temperature tanning, it is more likely to occur brown stain, shape or flavor etc. Variation, and the loss of inherent nutritional ingredient, and the temperature and time for carrying out technique is to destroy to material extremely serious, is passed through The high temperature jam that tanning obtains for a long time is extremely serious to the destruction of the nutriment in fruit, especially vitamin, it is difficult to protect Stay the nutriment in food.In addition the material made does not have any food additives, is more healthy and pure natural pulp Jam.

Summary of the invention

The purpose of the present invention is destroy extremely for the technique for preparing jam in the prior art to the nutriment in fruit Serious problem, provides a kind of preparation method of additive-free jam, the jam of this method preparation have preferable mouthfeel, flavor and Color, the content of the heat-sensitive materials such as vitamin is high in jam, and nutritive value is abundant.

The present invention realize above-mentioned purpose the technical solution adopted is that: a kind of preparation method of additive-free jam, including with Lower step:

Step 1: choosing the fruit of fresh mature, cleans up, removed the peel after draining away the water, obtain pulp raw material, it is spare；

Step 2: the pulp raw material cutting that step 1 is obtained is blocking, it is subsequently placed in beater and is beaten, mistake after mashing Sieve, obtains pulp slurries, spare；

Step 3: sugar material, lemon juice are added into the pulp slurries that step 2 obtains, wherein the quality of every kind of material is matched Than being stirred evenly after the completion of being added, standing 2- under the conditions of 30-50 DEG C for pulp slurries 75%, sugar material 25%, lemon 5% 10h is then added in drying equipment, is concentrated into paste under the conditions of being no more than 60 DEG C to get to jam semi-finished product, spare；

Step 4: the jam semi-finished product that step 3 obtains are cooled to 20-26 DEG C, after bottled sealing, carried out with gamma-rays Radiation sterilizing irradiates 3-5h, and radiation is completed, that is, completes the preparation of jam.

Drying equipment described in step 3 is micro-wave oven, and control temperature degree is 55-60 DEG C in drying process, and 20min- is concentrated Carry out to be concentrated to paste after 40min, concentration terminates.

The fruit is one of apple, pineapple, Kiwi berry, mulberries, strawberry, yellow peach, hawthorn, fructus lycii or several Kind.

Sugar material described in step 2 is white granulated sugar or malt sugar.

Beneficial effects of the present invention

It is concentrated when the present invention prepares jam using the moisture in the dry slurries of cryogenic conditions, and uses radiation sterilizing, Obtained jam has preferable mouthfeel, flavor and color, it is often more important that low temperature is concentrated and dried to the trophism contained in pulp The damage of heat-sensitive substance is preferably minimized, and greatly improves containing for the trophism heat-sensitive materials such as vitamin in jam, anthocyanidin Amount, improves the nutritive value of jam.Compared with prior art high temperature boils cooked jam for a long time, not only product quality More preferably, due to not needing high temperature, the part energy is also saved, cost is reduced, is more energy-saving and environmentally friendly.

Specific embodiment

A kind of preparation method of additive-free jam, comprising the following steps:

Sugar material described in step 2 is white granulated sugar or malt sugar.

Below in conjunction with specific embodiment, the present invention will be further described:

Embodiment 1:

Step 1: choosing the apple and yellow peach of fresh mature, cleans up, is removed the peel after draining away the water, obtain pulp raw material, It is spare；

Sugar material described in step 2 is white granulated sugar or malt sugar.

Claims

1. a kind of preparation method of additive-free jam, it is characterised in that: the following steps are included:

Step 2: the pulp raw material cutting that step 1 is obtained is blocking, it is subsequently placed in beater and is beaten, be sieved after mashing, obtain It is spare to pulp slurries；

Step 3: sugar material, lemon juice are added into the pulp slurries that step 2 obtains, wherein the quality proportioning of every kind of material is Pulp slurries 75%, sugar material 25%, lemon 5% stir evenly after the completion of being added, 2-10h are stood under the conditions of 30-50 DEG C, so After be added in drying equipment, be concentrated into paste under the conditions of being no more than 60 DEG C to get to jam semi-finished product, it is spare；

Step 4: the jam semi-finished product that step 3 obtains are cooled to 20-26 DEG C, after bottled sealing, irradiated with gamma-rays Sterilization irradiates 3-5h, and radiation is completed, that is, completes the preparation of jam.

2. a kind of preparation method of additive-free jam as described in claim 1, it is characterised in that: vacuum described in step 3 Drying equipment is micro-wave oven, and control temperature degree is 55-60 DEG C in drying process, be concentrated after 20min-40min carry out it is to be concentrated extremely Paste, concentration terminate.

3. a kind of preparation method of additive-free jam as described in claim 1, it is characterised in that: the fruit is apple One of fruit, pineapple, Kiwi berry, mulberries, strawberry, yellow peach, hawthorn, fructus lycii are several.

4. a kind of preparation method of additive-free jam as described in claim 1, it is characterised in that: sugar material described in step 2 For white granulated sugar or malt sugar.