CN110074372A

CN110074372A - A kind of hand squeezes jam and its preparation process

Info

Publication number: CN110074372A
Application number: CN201910448024.6A
Authority: CN
Inventors: 董海
Original assignee: Laiyang Haitel Food Co Ltd
Current assignee: Laiyang Haitel Food Co Ltd
Priority date: 2019-05-27
Filing date: 2019-05-27
Publication date: 2019-08-02

Abstract

The invention discloses a kind of hands to squeeze jam and its preparation process, by ingredient, boil sauce, hot filling, pasteurize, it is cooling, finished product step and be made, including fruit particle, fruit juice, white granulated sugar, pectin, tartaric acid and additive, and matched by following mass percent: the content of fruit particle is 20%~40%, the content of fruit juice is 7%~15%, the content of white granulated sugar is 5%~10%, the content of pectin is 0.2~0.5% and the content of additive is 1%~4%, fruit particle and fruit juice are by apple, orange, banana, mango, Chinese grooseberry, blueberry, strawberry and pineapple etc. are one or more, proportionally the mass percent of 1:1:1:1 mixes；Jam is made in the above method, it will not voluntarily volatilize, it will not be absorbed by other foods, to reach itself it is fresh-keeping in the case where, it also ensures that whole food is fresh-keeping for a long time, needs only to need to squeeze out when jam, avoid directly contacting with extraneous device, prevent using when pollute, facilitate consumer to carry and use.

Description

A kind of hand squeezes jam and its preparation process

Technical field

The present invention relates to a kind of hands to squeeze jam, in particular to a kind of hand squeezes jam and its preparation process.

Background technique

Human body needs protein, fat, carbohydrate, water, and the big nutrient of inorganic salts, food fiber etc. seven is rationally promoted Nutrition；Adjust trophic disturbance and the disease that causes, statisticallyd analyze according to medical expert, human diseases have 3/4ths or more be by Caused by improper diet.In diet " three high three shortages: i.e. high-fat, high protein, high-carbohydrate；It is deficient in vitamin, micro member Element, eatable cellulose are the basic reasons of mankind's disease.Endanger the big disease of the mankind three (apoplexy, coronary heart disease, cancer) now Just there is direct relation with diet." three high three shortages: cause lipoprotein in blood of human body, cholesterol, triglyceride contains in diet Excessively high, vitamin, microelement are measured, food fiber cellulose content deficiency is to cause apoplexy, coronary heart disease, the immediate cause of cancer.Cause This, studies dietary structure, balancing nutrients in body, is the basic of guarantee human health.Fruit has the health of human body very more Benefit, frequent edible fruits can prevent high-fat, and high protein high-carbohydrate, is deficient in vitamin, caused by eatable cellulose etc. Disease, and people usually are limited only to snack food, especially women to the edible of fruit；And male then seldom eats fruit, because The intake of this pure water fruit only leaned in daily life is far from being enough to needed by human body, and fruit sauce can then make up this and lack It falls into, and for the generally existing disadvantage of jam in the market, after uncapping, jam is then easy to change, digs jam with spoon, causes dirt Dye.

Summary of the invention

The purpose of the present invention is to provide a kind of hands to squeeze jam and its preparation process, have prevent using when pollute, it is convenient The advantages of consumer carries and uses, to solve the problems mentioned in the above background technology.

To achieve the above object, the invention provides the following technical scheme: a kind of hand squeezes jam, by ingredient, sauce, heat filling are boiled Dress, pasteurize, cooling, finished product step and be made, including fruit particle, fruit juice, white granulated sugar, pectin, tartaric acid and addition Agent, and matched by following mass percent: the content of fruit particle is 20%~40%, the content of fruit juice is 7% ~15%, the content of white granulated sugar is 5%~10%, the content of pectin is 0.2~0.5% and the content of additive be 1%~ 4%.

Further, the content of fruit particle is 35%, the content of fruit juice is 12%, the content of white granulated sugar is 8%, The content of pectin is 0.2% and the content of additive is 3%.

Further, fruit particle and fruit juice are a kind of or a variety of by apple, orange, banana and pineapple etc. Proportionally the mass percent of 1:1:1:1 mixes.

Further, additive by vitamin, acidulant, enzyme preparation and protein it is a kind of or a variety of proportionally 2: The mass percent of 1:1:2 mixes.

The present invention provides another technical solution, and a kind of hand squeezes the preparation process of jam, comprising the following steps:

S1: ingredient: 7~8 maturation of selection can be used is raw material without rotten, scab inferior fruit, and to ingredient standard It is standby, the fruit of selection is poured into different containers respectively according to the size of its diameter or volume, clear water is poured into and floods fruit Afterwards, 10~20min is placed, clear water is reused and rinses 2min；

S2: it boils sauce: after the decortication on surface and stoning processing, being poured into beater and break into fruit juice, then Pulp is poured into container and is constantly stirred, fruit particle is added, temperature is 80~100 DEG C, and the speed of container heating first increases After subtract, be fully dissolved out pectin, time control needs to put into a certain proportion of in 10~15min after the heated softening of pulp Ingredient, pectin, the ratio of acid are appropriate, and the solution that white granulated sugar used in ingredient, pectin, tartaric acid, additive are made into passed through It is poured into pulp after filter, granulated sugar is made into 70%~75% concentrated sugar slurry；

S3: hot filling: the solution that step 2 obtains, which pours into, is evaporated under reduced pressure concentration in vacuum kettle, reduce steam under vacuum conditions Shi Wendu is sent out, the temperature of solution is maintained at 75 DEG C or more, after its pol of the solution of concentration meets prescribed requirement, vacuum kettle is opened, And continue heating stirring and pour into bag, keep the temperature in bag at 70 DEG C or more, rapid lidstock after filling；

S4: pasteurize: bag being placed under 89 DEG C or more of boiling water or 100 DEG C of steam and is sterilized, and the time is 20~30 Minute；

S5: cooling: bag being placed into temperature as sub-sectional cooling in 5~10 DEG C of cold water to 30~40 DEG C of completions after sterilization；

S6: finished product: Film laminating apparatus carries out packed or bottled sealing, and packaged hand squeezes jam and transports warehousing by conveyer belt.

Further, for step S2, heating temperature, which is 80~100 DEG C, to evaporate portion with the activity of rapid damage enzyme Divide moisture.

Further, for step S2, heat the tool that pre-treatment is used to handle to clean up, steam sterilizing, drain Pulp could be poured into tool after moisture.

Further, for step S3, when vacuum kettle pressure reaches the charging of 60kPa Open valve, the temperature of jam is kept At 75 DEG C or more, in pot vacuum degree be 80~90kPa, 40~50 DEG C of temperature.

Compared with prior art, the beneficial effects of the present invention are:

This hand squeezes jam and preparation method thereof, and the jam produced according to the above method when in use, will not voluntarily volatilize, Will not be absorbed by other foods, thus reach itself it is fresh-keeping in the case where, also ensure that whole food is fresh-keeping for a long time, Need only to need to squeeze out when jam, avoid directly contacting with extraneous device, prevent using when pollute, facilitate consumer to carry and make With.

Specific embodiment

Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention carries out clear；Completely retouch It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments, based on the present invention In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts Example, shall fall within the protection scope of the present invention.

A kind of hand squeezes jam, by ingredient, boil sauce, hot filling, pasteurize, cooling, finished product step and be made, including fruit Particle, fruit juice, white granulated sugar, pectin, tartaric acid and additive, and matched by following mass percent: fruit particle Content is 20%~40%, the content of fruit juice is 7%~15%, the content of white granulated sugar is 5%~10%, the content of pectin Content for 0.2~0.5% and additive is 1%~4%, and the content of fruit particle is 35%, the content of fruit juice is 12%, the content of white granulated sugar is 8%, the content of pectin is 0.3% and the content of additive is 3%, fruit particle and fruit Normal juice is mixed by the one kind such as apple, orange, banana and pineapple or the mass percent of a variety of proportionally 1:1:1:1 It forms, additive is by vitamin, acidulant, enzyme preparation and protein are a kind of or the quality hundred of a variety of proportionally 2:1:1:2 Ratio is divided to mix.

Step 1: ingredient: can be used that the mature nothing of selection 7~8 is rotted, the inferior fruit of scab is raw material, and to matching Material prepares, and the fruit of selection is poured into different containers respectively according to the size of its diameter or volume, clear water is poured into and floods After fruit, 10~20min is placed, clear water is reused and rinses 2min；

Step 2: it boils sauce: after the decortication on surface and stoning processing, being poured into beater and break into fruit juice, Then pulp is poured into container and is constantly stirred, fruit particle is added, the tool that heating pre-treatment is used to handle will clean Completely, steam sterilizing could pour into pulp in tool after draining away the water, and heating temperature can be with rapid damage for 80~100 DEG C The activity of enzyme, evaporates partial moisture, and the speed of container heating first increases to be subtracted afterwards, is fully dissolved out pectin, and the time controls 10~ 15min needs to put into a certain proportion of ingredient, pectin, the ratio of acid are appropriate, institute in ingredient after the heated softening of pulp The solution that white granulated sugar, pectin, tartaric acid, additive are made into pours into pulp after filtering, and granulated sugar is made into 70%~75% Concentrated sugar slurry；

Step 3: hot filling: the solution that step 2 obtains, which pours into, is evaporated under reduced pressure concentration in vacuum kettle, drop under vacuum conditions Temperature when low evaporation, the temperature of solution are maintained at 75 DEG C or more, after its pol of the solution of concentration meets prescribed requirement, open vacuum Pot, when vacuum kettle pressure reaches the charging of 60kPa Open valve, the temperature of jam is maintained at 75 DEG C or more, and vacuum degree is 80 in pot ~90kPa, 40~50 DEG C of temperature, and continue heating stirring and pour into bag, keep the temperature in bag at 70 DEG C or more, it is filling to finish Rapid lidstock afterwards；

Step 4: pasteurize: bag being placed under 89 DEG C or more of boiling water or 100 DEG C of steam and is sterilized, the time 20 ~30 minutes；

Step 5: it is cooling: after sterilization by bag be placed into the cold water that temperature is 5~10 DEG C sub-sectional cooling to 30~40 DEG C it is complete At；

Step 6: finished product: Film laminating apparatus carries out packed or bottled sealing, and packaged hand squeezes jam and deposited by conveyer belt transport Library.

Embodiment one:

The preparation of marmalade:

Step 1: 130 grams of granulated sugar, lemon juice is random, salt is a little, and it is raw material, tangerine that the mature orange of selection 7~8, which can be used, After son pours into clear water and floods fruit, 10~20min is placed, clear water is reused and rinses 2min；

Step 2: it boils sauce: being cut in half after orange peeling, deseeding, orange peel chopping is spare, and orange is poured into beater Break into pulp, then pulp is poured into container and constantly stirred, white granulated sugar used in ingredient, lemon by 10~15min of time The solution that lemon juice, additive are made into pours into pulp after filtering, and orange peel boils 5 minutes, and subcooled water is filtered dry；

Step 3: hot filling: orange peel and pulp pour into and concentration are evaporated under reduced pressure in vacuum kettle, and the temperature of jam is maintained at 75 DEG C or more, heating stirring is poured into bag after 15 clocks are concentrated, rapid lidstock after filling；

Embodiment two:

The preparation of apple jam:

Step 1: preparation apple 1000g, 130 grams of granulated sugar, salt are a little, after apple pours into the clear water for putting salt and floods fruit, Place 10~20min；

Step 2: boil sauce: to eight pieces of hemisection after apples peeling, apple, which pours into, is evaporated under reduced pressure concentration in vacuum kettle, jam Temperature is maintained at 75 DEG C or more, and heating stirring is poured into beater after 15 clocks are concentrated；

Step 3: apple, which is poured into beater, breaks into pulp, then 10~15min of time pours into pulp in container And constantly stir, the solution that white granulated sugar used in ingredient, lemon juice, additive are made into pours into pulp after filtering, Hole diameter of sieve (perforated) plate selects the beater bottling of 0.7~1.0mm；

Embodiment three:

The preparation of pineapple jam:

Step 1: preferably selecting disease-free, maturity is eighty per cant green mature fruit, is cleaned, then be enucleated and peel, is cut into tap water Strip is spare, after pouring into the clear water for putting salt and flooding fruit, places 10~20min；

Step 2: it boils sauce: the pineapple spears cut or block is put into vessel, white granulated sugar is added to mix placement thoroughly 3~5 hours, Fruit, liquid are poured into saucepan, are boiled half an hour cooling, are stood under normal pressure after cooling；

Step 3: pineapple, which is poured into beater, breaks into pulp, then 10~15min of time pours into pulp in container And constantly stir, the solution that white granulated sugar used in ingredient, lemon juice, additive are made into pours into pulp after filtering, Hole diameter of sieve (perforated) plate selects the beater bottling of 0.7~1.0mm；

In conclusion this hand squeezes jam and preparation method thereof, the jam produced according to the above method when in use, will not be certainly Row volatilization, will not be absorbed by other foods, thus reach itself it is fresh-keeping in the case where, when also ensuring that whole food is long Between it is fresh-keeping, need only to need to squeeze out when jam, avoid directly contacting with extraneous device, prevent using when pollute, facilitate consumption Person carries and uses.

The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims

1. a kind of hand squeezes jam, it is characterised in that by ingredient, boil sauce, hot filling, pasteurize, cooling, finished product step and be made, It is matched including fruit particle, fruit juice, white granulated sugar, pectin, tartaric acid and additive, and by following mass percent: water The content of fruit granule is 20%~40%, the content of fruit juice is 7%~15%, the content of white granulated sugar is 5%~10%, fruit The content of glue is 0.2~0.5% and the content of additive is 1%~4%.

2. a kind of hand according to claim 1 squeezes jam, it is characterised in that: the content of fruit particle is that 35%, fruit is former The content of juice is 12%, the content of white granulated sugar is 8%, the content of pectin is 0.2% and the content of additive is 2%.

3. a kind of hand according to claim 1 squeezes jam, it is characterised in that: fruit particle and fruit juice are by apple The one kind such as fruit, orange, banana and pineapple or the mass percent of a variety of proportionally 1:1:1:1 mix.

4. a kind of hand according to claim 1 squeezes jam, it is characterised in that: additive is by vitamin, acidulant, enzyme preparation And protein one kind or the mass percent of a variety of proportionally 2:1:1:2 mix.

5. the preparation process that a kind of hand as described in claim 1 squeezes jam, which comprises the following steps:

S1: ingredient: 7~8 maturation of selection can be used is raw material without rotten, scab inferior fruit, and is prepared ingredient, by The fruit of selection pours into different containers respectively according to the size of its diameter or volume, after pouring into clear water and flooding fruit, puts 10~20min is set, clear water is reused and rinses 2min；

S2: it boils sauce: after the decortication on surface and stoning processing, being poured into beater and break into fruit juice, be subsequently poured into It stirs in container and constantly, fruit particle is added, temperature is 80~100 DEG C, and the speed of container heating first increases to be subtracted afterwards, makes pectin It being fully dissolved out, the time controls in 10~15min, after the heated softening of pulp, need to put into a certain proportion of ingredient, pectin, The ratio of acid is appropriate, and the solution that white granulated sugar used in ingredient, pectin, tartaric acid, additive are made into pours into fruit after filtering In slurry, granulated sugar is made into 70%~75% concentrated sugar slurry；

S3: hot filling: the solution that step 2 obtains, which pours into, is evaporated under reduced pressure concentration in vacuum kettle, when reducing evaporation under vacuum conditions Temperature, the temperature of solution are maintained at 75 DEG C or more, after its pol of the solution of concentration meets prescribed requirement, open vacuum kettle, and after Continuous heating stirring is poured into bag, keeps the temperature in bag at 70 DEG C or more, rapid lidstock after filling；

S4: pasteurize: bag being placed under 89 DEG C or more of boiling water or 100 DEG C of steam and is sterilized, and the time is 20~30 minutes；

6. the preparation process that a kind of hand as claimed in claim 5 squeezes jam, which is characterized in that be directed to step S2, heating temperature For 80~100 DEG C partial moisture can be evaporated with the activity of rapid damage enzyme.

7. the preparation process that a kind of hand as claimed in claim 5 squeezes jam, which is characterized in that be directed to step S2, place before heating Reason be used to the tool that handles to clean up, steam sterilizing, pulp could be poured into tool after draining away the water.

8. the preparation process that a kind of hand as claimed in claim 5 squeezes jam, which is characterized in that be directed to step S3, work as vacuum kettle Pressure reaches the charging of 60kPa Open valve, and the temperature of jam is maintained at 75 DEG C or more, and vacuum degree is 80~90kPa, temperature in pot 40~50 DEG C.