CN110731485A - Preparation method of mango low-sugar jam - Google Patents
Preparation method of mango low-sugar jam Download PDFInfo
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- CN110731485A CN110731485A CN201911190178.6A CN201911190178A CN110731485A CN 110731485 A CN110731485 A CN 110731485A CN 201911190178 A CN201911190178 A CN 201911190178A CN 110731485 A CN110731485 A CN 110731485A
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- mango
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- sugar
- low
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- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 61
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 61
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 16
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 239000000230 xanthan gum Substances 0.000 claims abstract description 16
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 16
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 16
- 238000009924 canning Methods 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 238000004537 pulping Methods 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000000694 effects Effects 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002845 discoloration Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 11
- 235000008429 bread Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a preparation method of mango low-sugar jam, which belongs to the technical field of food processing, and comprises the following components, by weight, 50-100 parts of mango, 3-10 parts of white granulated sugar, 2-6 parts of salt, 0.1-1 part of citric acid, 0.1-1 part of xanthan gum, 0.1-1 part of D-sodium erythorbate and 0.1-1 part of sodium sulfite, wherein the mango is specifically used as a raw material, and the white granulated sugar, the citric acid, the xanthan gum, the D-sodium erythorbate, the salt and the sodium sulfite are used as auxiliary materials, and the mango low-sugar jam finished product is obtained by selecting, cleaning, peeling, pulping, blending, heating and concentrating, canning and sealing, sterilizing and cooling the auxiliary materials.
Description
Technical Field
The invention relates to a preparation method of mango low-sugar jam, and belongs to the field of food processing.
Background
Mango is a famous tropical and subtropical fruit, has rich yield in China and high content of minerals such as vitamins and the like, and is known as the king of the tropical fruit. Regular consumption of mango has the effects of benefiting stomach, quenching thirst and promoting urination.
The low-sugar mango jam is foods suitable for the old and the young, has unique flavor, good appearance and good storability, can be directly used for coating steamed bread and bread in families or restaurants, can also be used for making fillings of cakes, and can still allow people to eat the jam with mango fragrance in seasons without mangoes, so that the low-sugar mango jam has strong market competitiveness.
The mango low-sugar jam is developed by taking mango as a raw material and taking white granulated sugar, citric acid, xanthan gum, D-sodium erythorbate, salt and sodium sulfite as auxiliary materials, and provides a new idea for the development of mango products.
Disclosure of Invention
The invention aims to provide a preparation method of mango low-sugar jam, which specifically comprises the steps of taking mango as a raw material, taking white granulated sugar, citric acid, xanthan gum, D-sodium erythorbate, salt and sodium sulfite as auxiliary materials, selecting the raw materials, cleaning, peeling, stoning, pulping, blending, heating and concentrating, canning, sealing, sterilizing and cooling to obtain a mango low-sugar jam finished product.
In order to achieve the purpose, the invention adopts the technical scheme that:
mango low-sugar jam comprises the following components in parts by weight:
50-100 parts of mango, 3-10 parts of white granulated sugar, 2-6 parts of salt, 0.1-1 part of citric acid, 0.1-1 part of xanthan gum, 0.1-1 part of D-sodium erythorbate and 0.1-1 part of sodium sulfite.
mango low-sugar jam comprises the following components in parts by weight:
75 parts of mango, 8 parts of white granulated sugar, 4 parts of salt, 0.5 part of citric acid, 0.5 part of xanthan gum, 0.5 part of D-sodium erythorbate and 0.5 part of sodium sulfite.
The preparation method of mango low-sugar jam comprises the following steps:
(1) pretreatment of raw materials: selecting high-quality fresh mango without rot, repeatedly washing the surface of the mango with running water, removing dust and impurities, pouring the mango into hot water at the temperature of 85-100 ℃, blanching for 3 min, and removing peel and core;
(2) pulping: pulping the pulp in small high-speed tissue pulverizer for 3 min to obtain paste;
(3) color protection and batching: d-sodium erythorbate, salt and sodium sulfite are added for treatment to destroy the activity of enzyme and prevent or reduce the browning of mango pulp;
(4) heating and concentrating: heating mango pulp with stainless steel pot, boiling for 3 min to destroy enzyme activity and prevent discoloration and pectin hydrolysis, stirring continuously and preventing charring, and adding xanthan gum and citric acid until solid content is about 50%;
(5) canning and sealing: taking the jam out of the pot, and then packaging the jam for 20 min, wherein the minimum time is not more than 30 min, the temperature of the jam body is kept at 80-90 ℃, and the jam with a contaminated neck and a contaminated bottle mouth is wiped off in time during canning so as to prevent the bottle mouth from mildewing during storage;
(6) and (3) sterilization: the jam is an acidic food, and is sterilized at normal pressure, wherein the sterilization condition is 6min/100 ℃;
(7) and (3) cooling: after sterilization, the mixture is cooled in sections from 80 ℃ to 60 ℃ to 40 ℃, and finally cooled by cold water.
The invention has the following advantages:
the mango low-sugar jam prepared by the invention has the advantages of good jam body, fine texture, golden yellow color, strong mango fragrance, sour-sweet taste, rich nutrition and huge market potential.
Detailed Description
The present invention is further illustrated in by the following examples, which are provided for the purpose of illustration only and are not intended to limit the scope of the invention.
Example 1
mango low-sugar jam comprises the following components in parts by weight:
50 parts of mango, 3 parts of white granulated sugar, 2 parts of salt, 0.1 part of citric acid, 0.1 part of xanthan gum, 0.1 part of D-sodium erythorbate and 0.1 part of sodium sulfite.
The preparation method of mango low-sugar jam comprises the following steps:
(1) pretreatment of raw materials: selecting high-quality fresh mango without rot, repeatedly washing the surface with running water, removing dust and impurities, pouring into hot water of 85 deg.C, blanching for 3 min, peeling, and removing core;
(2) pulping: pulping the pulp in small high-speed tissue pulverizer for 3 min to obtain paste;
(3) color protection and batching: d-sodium erythorbate, salt and sodium sulfite are added for treatment to destroy the activity of enzyme and prevent or reduce the browning of mango pulp;
(4) heating and concentrating: heating mango pulp with stainless steel pot, boiling for 3 min to destroy enzyme activity and prevent discoloration and pectin hydrolysis, stirring continuously and preventing charring, and adding xanthan gum and citric acid until solid content is about 50%;
(5) canning and sealing: taking the jam out of the pot, and then packaging the jam for 20 min, wherein the minimum time is not more than 30 min, the temperature of the jam body is kept at 80-90 ℃, and the jam with a contaminated neck and a contaminated bottle mouth is wiped off in time during canning so as to prevent the bottle mouth from mildewing during storage;
(6) and (3) sterilization: the jam is an acidic food, and is sterilized at normal pressure, wherein the sterilization condition is 6min/100 ℃;
(7) and (3) cooling: after sterilization, the mixture is cooled in sections from 80 ℃ to 60 ℃ to 40 ℃, and finally cooled by cold water.
Example 2
mango low-sugar jam comprises the following components in parts by weight:
100 parts of mango, 10 parts of white granulated sugar, 6 parts of salt, 1 part of citric acid, 1 part of xanthan gum, 1 part of D-sodium erythorbate and 1 part of sodium sulfite.
The preparation method of mango low-sugar jam comprises the following steps:
(1) pretreatment of raw materials: selecting high-quality fresh mango without rot, repeatedly washing the surface with running water, removing dust and impurities, pouring into 100 deg.C hot water, blanching for 3 min, peeling, and removing core;
(2) pulping: pulping the pulp in small high-speed tissue pulverizer for 3 min to obtain paste;
(3) color protection and batching: d-sodium erythorbate, salt and sodium sulfite are added for treatment to destroy the activity of enzyme and prevent or reduce the browning of mango pulp;
(4) heating and concentrating: heating mango pulp with stainless steel pot, boiling for 3 min to destroy enzyme activity and prevent discoloration and pectin hydrolysis, stirring continuously and preventing charring, and adding xanthan gum and citric acid until solid content is about 50%;
(5) canning and sealing: taking the jam out of the pot, and then packaging the jam for 20 min, wherein the minimum time is not more than 30 min, the temperature of the jam body is kept at 80-90 ℃, and the jam with a contaminated neck and a contaminated bottle mouth is wiped off in time during canning so as to prevent the bottle mouth from mildewing during storage;
(6) and (3) sterilization: the jam is an acidic food, and is sterilized at normal pressure, wherein the sterilization formula is 6min/100 ℃;
(7) and (3) cooling: after sterilization, the mixture is cooled in sections from 80 ℃ to 60 ℃ to 40 ℃, and finally cooled by cold water.
Example 3
mango low-sugar jam comprises the following components in parts by weight:
75 parts of mango, 8 parts of white granulated sugar, 4 parts of salt, 0.5 part of citric acid, 0.5 part of xanthan gum, 0.5 part of D-sodium erythorbate and 0.5 part of sodium sulfite.
The preparation method of mango low-sugar jam comprises the following steps:
(1) pretreatment of raw materials: selecting high-quality fresh mango without rot, repeatedly washing the surface with running water, removing dust and impurities, pouring into hot water of 90 deg.C, blanching for 3 min, peeling, and removing core;
(2) pulping: pulping the pulp in small high-speed tissue pulverizer for 3 min to obtain paste;
(3) color protection and batching: d-sodium erythorbate, salt and sodium sulfite are added for treatment to destroy the activity of enzyme and prevent or reduce the browning of mango pulp;
(4) heating and concentrating: heating mango pulp with stainless steel pot, boiling for 3 min to destroy enzyme activity and prevent discoloration and pectin hydrolysis, stirring continuously and preventing charring, and adding xanthan gum and citric acid until solid content is about 50%;
(5) canning and sealing: taking the jam out of the pot, and then packaging the jam for 20 min, wherein the minimum time is not more than 30 min, the temperature of the jam body is kept at 80-90 ℃, and the jam with a contaminated neck and a contaminated bottle mouth is wiped off in time during canning so as to prevent the bottle mouth from mildewing during storage;
(6) and (3) sterilization: the jam is an acidic food, and is sterilized at normal pressure, wherein the sterilization formula is 6min/100 ℃;
(7) and (3) cooling: after sterilization, the mixture is cooled in sections from 80 ℃ to 60 ℃ to 40 ℃, and finally cooled by cold water.
Claims (5)
1, mango low-sugar jam is characterized by comprising the following components in parts by weight:
50-100 parts of mango, 3-10 parts of white granulated sugar, 2-6 parts of salt, 0.1-1 part of citric acid, 0.1-1 part of xanthan gum, 0.1-1 part of D-sodium erythorbate and 0.1-1 part of sodium sulfite.
2, mango low-sugar jam, which is characterized by comprising the following components in parts by weight:
75 parts of mango, 8 parts of white granulated sugar, 4 parts of salt, 0.5 part of citric acid, 0.5 part of xanthan gum, 0.5 part of D-sodium erythorbate and 0.5 part of sodium sulfite.
3, preparation method of mango low-sugar jam, which is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting high-quality fresh mango without rot, repeatedly washing the surface of the mango with running water, removing dust and impurities, pouring the mango into hot water at the temperature of 85-100 ℃, blanching for 3 min, and removing peel and core;
(2) pulping: pulping the pulp in small high-speed tissue pulverizer for 3 min to obtain paste;
(3) color protection and batching: d-sodium erythorbate, salt and sodium sulfite are added for treatment to destroy the activity of enzyme and prevent or reduce the browning of mango pulp;
(4) heating and concentrating: heating mango pulp with stainless steel pot, boiling for 3 min to destroy enzyme activity and prevent discoloration and pectin hydrolysis, stirring continuously and preventing charring, and adding xanthan gum and citric acid until solid content is about 50%;
(5) canning and sealing: taking the jam out of the pot, and then packaging the jam for 20 min, wherein the minimum time is not more than 30 min, the temperature of the jam body is kept at 80-90 ℃, and the jam with a contaminated neck and a contaminated bottle mouth is wiped off in time during canning so as to prevent the bottle mouth from mildewing during storage;
(6) and (3) sterilization: the jam is an acidic food, and is sterilized under normal pressure;
(7) and (3) cooling: after sterilization, the mixture is cooled in sections from 80 ℃ to 60 ℃ to 40 ℃, and finally cooled by cold water.
4. The preparation method of mango low-sugar jam according to claim 3, characterized in that the sterilization conditions in the step (6) are 100 ℃ and 6 min.
5. The method for preparing mango low-sugar jam according to claim 3, wherein the segmented cooling in step (7) is performed from 80 ℃ to 60 ℃ and then to 40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911190178.6A CN110731485A (en) | 2019-11-28 | 2019-11-28 | Preparation method of mango low-sugar jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911190178.6A CN110731485A (en) | 2019-11-28 | 2019-11-28 | Preparation method of mango low-sugar jam |
Publications (1)
| Publication Number | Publication Date |
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| CN110731485A true CN110731485A (en) | 2020-01-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911190178.6A Pending CN110731485A (en) | 2019-11-28 | 2019-11-28 | Preparation method of mango low-sugar jam |
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| Country | Link |
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| CN (1) | CN110731485A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228171A (en) * | 2011-07-14 | 2011-11-02 | 广东省生宝种养有限公司 | Functional papaya sauce and preparation method thereof |
| CN106690195A (en) * | 2016-11-30 | 2017-05-24 | 漳州科技职业学院 | Black tea flavor pineapple mango low-sugar jam and preparation method thereof |
| CN107373547A (en) * | 2017-08-18 | 2017-11-24 | 百色学院 | A kind of Mango Low-sugar jam and preparation method thereof |
| CN107822034A (en) * | 2017-10-31 | 2018-03-23 | 格瑞果汁工业（天津）有限公司 | A kind of Chilled Mango Sago Cream with Pomelo compound nectar and preparation method thereof |
| CN108719900A (en) * | 2018-04-26 | 2018-11-02 | 东北农业大学 | A kind of new modified dietary fiber is used as the jam production method of thickener |
-
2019
- 2019-11-28 CN CN201911190178.6A patent/CN110731485A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228171A (en) * | 2011-07-14 | 2011-11-02 | 广东省生宝种养有限公司 | Functional papaya sauce and preparation method thereof |
| CN106690195A (en) * | 2016-11-30 | 2017-05-24 | 漳州科技职业学院 | Black tea flavor pineapple mango low-sugar jam and preparation method thereof |
| CN107373547A (en) * | 2017-08-18 | 2017-11-24 | 百色学院 | A kind of Mango Low-sugar jam and preparation method thereof |
| CN107822034A (en) * | 2017-10-31 | 2018-03-23 | 格瑞果汁工业（天津）有限公司 | A kind of Chilled Mango Sago Cream with Pomelo compound nectar and preparation method thereof |
| CN108719900A (en) * | 2018-04-26 | 2018-11-02 | 东北农业大学 | A kind of new modified dietary fiber is used as the jam production method of thickener |
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Application publication date: 20200131 |
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