CN110959828A - Plateau special raspberry jam and preparation method thereof - Google Patents
Plateau special raspberry jam and preparation method thereof Download PDFInfo
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- CN110959828A CN110959828A CN201911164036.2A CN201911164036A CN110959828A CN 110959828 A CN110959828 A CN 110959828A CN 201911164036 A CN201911164036 A CN 201911164036A CN 110959828 A CN110959828 A CN 110959828A
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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
- 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)
Abstract
The invention provides a raspberry jam with plateau characteristics, and relates to the field of jam food processing. The jam comprises the following raw materials in percentage by weight: 40-50% of wild raspberries, 20-25% of wild strawberries, 7-11% of morchella esculenta, 5-9% of paeonia rockii flowers, 2-7% of quinoa powder, 4-6% of lily starch and 4-8% of plateau all-flower honey. Compared with the prior art, the invention has the beneficial technical effects that: the jam prepared from various nutritious raw materials such as wild raspberries and wild strawberries has unique and sweet taste, is palatable in sour and sweet taste, is suitable for long-term eating, and is beneficial to improving the immunity of a human body and resisting fatigue.
Description
Technical Field
The invention relates to the field of jam food processing, in particular to a raspberry jam with plateau characteristics and a preparation method thereof.
Background
The jam is a gel substance prepared by mixing fruits, sugar and an acidity regulator and decocting at a temperature of over 100 ℃, and is also called fruit jam. The jam contains natural fruit acid, and has effects of promoting digestive juice secretion, stimulating appetite, and promoting digestion. The jam can also increase pigment, and has adjuvant therapeutic effect on iron deficiency anemia. The jam contains abundant potassium and zinc elements, and has effects of relieving fatigue and improving memory. The jam can be used for supplementing calcium and phosphorus, and preventing rickets.
Raspberries, also known as raspberries, mangosteen, crow's feet, crow gourd, etc., are diverse in variety and different in characteristics, including raspberries, blackberries, yellow raspberries, blueberries, etc., and the raspberries are polymerized berries, tender and juicy, bright in color, unique in taste, and have special aroma. Besides fresh food, the product can also be used for making fruit pulp, fruit juice, fruit wine, jelly, soft sweets, etc.; the raspberry can be processed into natural health food with bright color without adding pigment; the raspberry fruits have high nutritional value and medicinal value, are rich in nutritional ingredients such as amino acids, vitamins, sugar, organic acids and mineral substances, also contain medicinal ingredients such as flavone, ellagic acid and anthocyanin, have the effects of inhibiting cancer cells and resisting cardiovascular diseases, and contain anti-aging substances such as vitamin E, SOD and Y-aminobutyric acid which are higher than that of all cultivated fruits and other wild fruits. The traditional Chinese medicine holds that the traditional Chinese medicine has the effects of arresting seminal emission, tonifying kidney, supporting yang, improving eyesight, dispelling alcohol, quenching thirst, reducing phlegm and detoxifying, and is mainly used for treating kidney deficiency, spermatorrhea, drunkenness, erysipelas and other symptoms.
As the normal temperature storage of the fresh raspberry fruits generally can not reach 24 hours, the product and the method which ensure that the fresh raspberry fruits picked on the same day can be deeply processed in time are to be provided, and the fresh raspberry fruits are processed into green food which not only preserves the flavor and the nutritional ingredients of the original fresh raspberry fruits, but also is not added with any additive.
Disclosure of Invention
The invention aims to provide a raspberry jam with plateau characteristics and a preparation method thereof.
In view of the above, one of the technical solutions provided by the invention is a raspberry jam with plateau characteristics, which comprises the following raw materials in percentage by weight: 40-50% of wild raspberries, 20-25% of wild strawberries, 7-11% of morchella esculenta, 5-9% of paeonia rockii flowers, 2-7% of quinoa powder, 4-6% of lily starch and 4-8% of plateau all-flower honey.
Preferably, the plateau special raspberry jam consists of the following raw materials in percentage by weight: 45% of wild raspberry, 23% of wild strawberry, 9% of morchella esculenta, 7% of purple peony, 5% of quinoa powder, 5% of lily starch and 6% of plateau all-flower honey.
The invention also provides a preparation method of the raspberry jam with plateau characteristics, which comprises the following steps:
⑴ raw Material preparation
After wild raspberries are harvested, immediately cleaning the wild raspberries with clear water, quickly immersing the wild raspberries in a soaking solution for treatment for 5-30min, draining the wild raspberries, and putting the wild raspberries into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; after wild strawberries are harvested, immediately cleaning the wild strawberries with clear water, then quickly immersing the wild strawberries in a soaking solution for treatment for 5-30min, draining the wild strawberries, and putting the wild strawberries into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; after the morchella is collected, immediately cleaning once with clear water, draining, and directly putting into a low-temperature warehouse at 4-8 ℃ for later use; after picking the red peony petals, quickly immersing the red peony petals in a soaking solution for treatment for 5-10min, draining, and putting the red peony petals into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; crushing quinoa, and sieving with a 60-100-mesh sieve to obtain quinoa powder for later use; the soaking solution is a mixed solution prepared from a sodium chloride solution with the mass concentration of 3-5%, a calcium chloride solution with the mass concentration of 2-3% and a vitamin E solution with the mass concentration of 0.01-0.02% according to the weight ratio of 1:1: 0.5;
⑵ raw material treatment
Putting wild raspberries and wild strawberries into a beater together for beating treatment, after beating, sieving by a sieve of 15-20 meshes, separating raspberry slurry and raspberry seeds, freeze-drying the raspberry seeds at a low temperature, crushing, sieving by a sieve of 60-100 meshes to obtain raspberry seed powder, freeze-drying morchella at a low temperature, crushing, sieving by a sieve of 60-100 meshes to obtain morchella powder, freeze-drying the paeonia rockii flowers at a low temperature, crushing, and sieving by a sieve of 60-100 meshes to obtain paeonia rockii flowers;
⑶ fermentation treatment
Mixing raspberry seed powder, morchella esculenta powder, purple peony flower powder, quinoa wheat powder and lily starch to obtain a pre-fermented material, adding the fermented material into a fermentation tank, adding water which is 3-5 times of the weight of the fermented material, inoculating activated lactobacillus plantarum bacterial liquid which is 3-5% of the weight of the pre-fermented material, fermenting at the constant temperature of 37 ℃ for 18-48 hours, filtering after fermentation is finished, and collecting filtrate to obtain fermentation liquor;
⑷ concentrated preparation
Adding fermentation liquor into raspberry juice, stirring, heating and concentrating to obtain concentrated juice, adding plateau all-flower honey into the concentrated juice, and stirring to obtain jam;
⑸ bottling and sterilizing
And (3) immediately filling after blending, wherein the filling temperature is 85-90 ℃, sterilizing at 120-125 ℃ after filling, wherein the sterilizing time is 5-8 min, cooling to room temperature, and storing at normal temperature.
Further, the mass percentage of the soluble solids contained in the concentrated slurry in the step ⑷ is not less than 60%.
Further, the heating concentration temperature in the step ⑷ is 75-115 ℃.
Further, the heating concentration time in the step ⑷ is 10-30 min.
Compared with the prior art, the invention has the beneficial technical effects that: the jam prepared from various raw materials rich in nutrition, such as wild raspberries, wild strawberries and the like, is unique and sweet in taste and is palatable in sour and sweet; the method retains and utilizes the beneficial components of Rubi fructus to the maximum extent, and the obtained product has good spreadability, and can improve immunity and resist fatigue after long-term consumption.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
Example 1
The plateau special raspberry jam comprises the following raw materials in percentage by weight: 40% of wild raspberry, 25% of wild strawberry, 11% of morchella esculenta, 9% of purple peony, 5% of quinoa powder, 5% of lily starch and 5% of plateau all-flower honey; the preparation method of the plateau special raspberry jam comprises the following steps: after wild raspberries are harvested, immediately cleaning the wild raspberries with clear water, quickly immersing the wild raspberries in a soaking solution for treatment for 20min, draining the wild raspberries, and putting the wild raspberries into a low-temperature storage at the temperature of-1 ℃ for later use; after wild strawberries are harvested, immediately cleaning the wild strawberries with clear water, quickly immersing the wild strawberries in a soaking solution for treatment for 10min, draining the wild strawberries, and putting the wild strawberries into a low-temperature storage at the temperature of-1 ℃ for later use; after the morchella is collected, cleaning once with clear water immediately, draining, and directly putting into a low-temperature warehouse at 4 ℃ for later use; rapidly immersing the petals of the paeonia suffruticosa into a soaking solution for treatment for 8min after picking, draining, and putting into a low-temperature warehouse at the temperature of-1 ℃ for later use; crushing quinoa, and sieving with a 80-mesh sieve to obtain quinoa powder for later use; the soaking solution is a mixed solution prepared from a sodium chloride solution with the mass concentration of 4%, a calcium chloride solution with the mass concentration of 2.5% and a vitamin E solution with the mass concentration of 0.015% according to the weight ratio of 1:1: 0.5; putting wild raspberries and wild strawberries into a beater together for beating treatment, after beating, sieving with a 20-mesh sieve, separating raspberry slurry and raspberry seeds, freeze-drying the raspberry seeds at a low temperature, crushing, sieving with a 80-mesh sieve to obtain raspberry seed powder, freeze-drying morchella at a low temperature, crushing, sieving with a 80-mesh sieve to obtain morchella powder, freeze-drying the paeonia suffruticosa flowers at a low temperature, crushing, and sieving with a 80-mesh sieve to obtain paeonia suffruticosa pollen; mixing raspberry seed powder, morchella esculenta powder, purple peony flower powder, quinoa wheat powder and lily starch to obtain a pre-fermented material, adding the fermented material into a fermentation tank, adding water 4 times the weight of the fermented material, inoculating activated lactobacillus plantarum bacterial liquid 4% of the weight of the pre-fermented material, fermenting at the constant temperature of 37 ℃ for 36 hours, filtering after the fermentation is finished, and collecting filtrate to obtain fermentation liquid; adding fermentation liquor into raspberry slurry, stirring, heating and concentrating at 90 deg.C to obtain concentrated slurry, adding plateau honey, and stirring to obtain jam; immediately filling after blending, wherein the filling temperature is 85 ℃, sterilizing at 120 ℃ after filling, wherein the sterilizing time is 7min, cooling to room temperature, and storing at normal temperature; the mass percentage content of soluble solid contained in the concentrated serum is 68%.
Example 2
The plateau special raspberry jam comprises the following raw materials in percentage by weight: 45% of wild raspberry, 23% of wild strawberry, 9% of morchella esculenta, 7% of purple peony, 5% of quinoa powder, 5% of lily starch and 6% of plateau all-flower honey; the preparation method of the plateau special raspberry jam comprises the following steps: after wild raspberries are harvested, immediately cleaning the wild raspberries with clear water, quickly immersing the wild raspberries in a soaking solution for treatment for 20min, draining the wild raspberries, and putting the wild raspberries into a low-temperature storage at the temperature of-1 ℃ for later use; after wild strawberries are harvested, immediately cleaning the wild strawberries with clear water, quickly immersing the wild strawberries in a soaking solution for treatment for 10min, draining the wild strawberries, and putting the wild strawberries into a low-temperature storage at the temperature of-1 ℃ for later use; after the morchella is collected, cleaning once with clear water immediately, draining, and directly putting into a low-temperature warehouse at 4 ℃ for later use; rapidly immersing the petals of the paeonia suffruticosa into a soaking solution for treatment for 8min after picking, draining, and putting into a low-temperature warehouse at the temperature of-1 ℃ for later use; crushing quinoa, and sieving with a 80-mesh sieve to obtain quinoa powder for later use; the soaking solution is a mixed solution prepared from a sodium chloride solution with the mass concentration of 4%, a calcium chloride solution with the mass concentration of 2.5% and a vitamin E solution with the mass concentration of 0.015% according to the weight ratio of 1:1: 0.5; putting wild raspberries and wild strawberries into a beater together for beating treatment, after beating, sieving with a 20-mesh sieve, separating raspberry slurry and raspberry seeds, freeze-drying the raspberry seeds at a low temperature, crushing, sieving with a 80-mesh sieve to obtain raspberry seed powder, freeze-drying morchella at a low temperature, crushing, sieving with a 80-mesh sieve to obtain morchella powder, freeze-drying the paeonia suffruticosa flowers at a low temperature, crushing, and sieving with a 80-mesh sieve to obtain paeonia suffruticosa pollen; mixing raspberry seed powder, morchella esculenta powder, purple peony flower powder, quinoa wheat powder and lily starch to obtain a pre-fermented material, adding the fermented material into a fermentation tank, adding water 4 times the weight of the fermented material, inoculating activated lactobacillus plantarum bacterial liquid 4% of the weight of the pre-fermented material, fermenting at the constant temperature of 37 ℃ for 36 hours, filtering after the fermentation is finished, and collecting filtrate to obtain fermentation liquid; adding fermentation liquor into raspberry slurry, stirring, heating and concentrating at 90 deg.C to obtain concentrated slurry, adding plateau honey, and stirring to obtain jam; immediately filling after blending, wherein the filling temperature is 85 ℃, sterilizing at 120 ℃ after filling, wherein the sterilizing time is 7min, cooling to room temperature, and storing at normal temperature; the mass percentage content of soluble solid contained in the concentrated serum is 68%.
Example 3
The plateau special raspberry jam comprises the following raw materials in percentage by weight: 50% of wild raspberry, 20% of wild strawberry, 11% of morchella esculenta, 9% of purple peony, 2% of quinoa powder, 4% of lily starch and 4% of plateau all-flower honey; the preparation method of the plateau special raspberry jam comprises the following steps: after wild raspberries are harvested, immediately cleaning the wild raspberries with clear water, quickly immersing the wild raspberries in a soaking solution for treatment for 20min, draining the wild raspberries, and putting the wild raspberries into a low-temperature storage at the temperature of-1 ℃ for later use; after wild strawberries are harvested, immediately cleaning the wild strawberries with clear water, quickly immersing the wild strawberries in a soaking solution for treatment for 10min, draining the wild strawberries, and putting the wild strawberries into a low-temperature storage at the temperature of-1 ℃ for later use; after the morchella is collected, cleaning once with clear water immediately, draining, and directly putting into a low-temperature warehouse at 4 ℃ for later use; rapidly immersing the petals of the paeonia suffruticosa into a soaking solution for treatment for 8min after picking, draining, and putting into a low-temperature warehouse at the temperature of-1 ℃ for later use; crushing quinoa, and sieving with a 80-mesh sieve to obtain quinoa powder for later use; the soaking solution is a mixed solution prepared from a sodium chloride solution with the mass concentration of 4%, a calcium chloride solution with the mass concentration of 2.5% and a vitamin E solution with the mass concentration of 0.015% according to the weight ratio of 1:1: 0.5; putting wild raspberries and wild strawberries into a beater together for beating treatment, after beating, sieving with a 20-mesh sieve, separating raspberry slurry and raspberry seeds, freeze-drying the raspberry seeds at a low temperature, crushing, sieving with a 80-mesh sieve to obtain raspberry seed powder, freeze-drying morchella at a low temperature, crushing, sieving with a 80-mesh sieve to obtain morchella powder, freeze-drying the paeonia suffruticosa flowers at a low temperature, crushing, and sieving with a 80-mesh sieve to obtain paeonia suffruticosa pollen; mixing raspberry seed powder, morchella esculenta powder, purple peony flower powder, quinoa wheat powder and lily starch to obtain a pre-fermented material, adding the fermented material into a fermentation tank, adding water 4 times the weight of the fermented material, inoculating activated lactobacillus plantarum bacterial liquid 4% of the weight of the pre-fermented material, fermenting at the constant temperature of 37 ℃ for 36 hours, filtering after the fermentation is finished, and collecting filtrate to obtain fermentation liquid; adding fermentation liquor into raspberry slurry, stirring, heating and concentrating at 90 deg.C to obtain concentrated slurry, adding plateau honey, and stirring to obtain jam; immediately filling after blending, wherein the filling temperature is 85 ℃, sterilizing at 120 ℃ after filling, wherein the sterilizing time is 7min, cooling to room temperature, and storing at normal temperature; the mass percentage content of soluble solid contained in the concentrated serum is 68%.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (6)
1. The plateau special raspberry jam is characterized by comprising the following raw materials in percentage by weight: 40-50% of wild raspberries, 20-25% of wild strawberries, 7-11% of morchella esculenta, 5-9% of paeonia rockii flowers, 2-7% of quinoa powder, 4-6% of lily starch and 4-8% of plateau all-flower honey.
2. The plateau special raspberry jam as recited in claim 1, which is composed of the following raw materials by weight: 45% of wild raspberry, 23% of wild strawberry, 9% of morchella esculenta, 7% of purple peony, 5% of quinoa powder, 5% of lily starch and 6% of plateau all-flower honey.
3. A method for preparing the plateau specialty raspberry jam as claimed in claim 1 or 2, comprising the steps of:
⑴ raw Material preparation
After wild raspberries are harvested, immediately cleaning the wild raspberries with clear water, quickly immersing the wild raspberries in a soaking solution for treatment for 5-30min, draining the wild raspberries, and putting the wild raspberries into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; after wild strawberries are harvested, immediately cleaning the wild strawberries with clear water, then quickly immersing the wild strawberries in a soaking solution for treatment for 5-30min, draining the wild strawberries, and putting the wild strawberries into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; after the morchella is collected, immediately cleaning once with clear water, draining, and directly putting into a low-temperature warehouse at 4-8 ℃ for later use; after picking the red peony petals, quickly immersing the red peony petals in a soaking solution for treatment for 5-10min, draining, and putting the red peony petals into a low-temperature warehouse at the temperature of-1-4 ℃ for later use; crushing quinoa, and sieving with a 60-100-mesh sieve to obtain quinoa powder for later use; the soaking solution is a mixed solution prepared from a sodium chloride solution with the mass concentration of 3-5%, a calcium chloride solution with the mass concentration of 2-3% and a vitamin E solution with the mass concentration of 0.01-0.02% according to the weight ratio of 1:1: 0.5;
⑵ raw material treatment
Putting wild raspberries and wild strawberries into a beater together for beating treatment, after beating, sieving by a sieve of 15-20 meshes, separating raspberry slurry and raspberry seeds, freeze-drying the raspberry seeds at a low temperature, crushing, sieving by a sieve of 60-100 meshes to obtain raspberry seed powder, freeze-drying morchella at a low temperature, crushing, sieving by a sieve of 60-100 meshes to obtain morchella powder, freeze-drying the paeonia rockii flowers at a low temperature, crushing, and sieving by a sieve of 60-100 meshes to obtain paeonia rockii flowers;
⑶ fermentation treatment
Mixing raspberry seed powder, morchella esculenta powder, purple peony flower powder, quinoa wheat powder and lily starch to obtain a pre-fermented material, adding the fermented material into a fermentation tank, adding water which is 3-5 times of the weight of the fermented material, inoculating activated lactobacillus plantarum bacterial liquid which accounts for 3-5% of the weight of the pre-fermented material, fermenting at the constant temperature of 37 ℃ for 18-48 hours, filtering after fermentation is finished, and collecting filtrate to obtain fermentation liquor;
⑷ concentrated preparation
Adding fermentation liquor into raspberry juice, stirring, heating and concentrating to obtain concentrated juice, adding plateau all-flower honey into the concentrated juice, and stirring to obtain jam;
⑸ bottling and sterilizing
And (3) immediately filling after blending, wherein the filling temperature is 85-90 ℃, sterilizing at 120-125 ℃ after filling, wherein the sterilizing time is 5-8 min, cooling to room temperature, and storing at normal temperature.
4. The method of claim 3 wherein said concentrated slurry of step ⑷ comprises soluble solids in an amount of at least 60% by weight.
5. The method according to claim 3, wherein the concentration temperature by heating in step ⑷ is 75 to 115 ℃.
6. The method according to claim 3, wherein the heating concentration time in step ⑷ is 10-30 min.
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| JP2006223177A (en) * | 2005-02-17 | 2006-08-31 | Tsuguyasu Sakamoto | Strawberry jam, edible dish, and strawberry confectionery |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN108450912A (en) * | 2018-03-26 | 2018-08-28 | 安徽师范大学 | A kind of fermentation tree peony sauce and its production method |
| CN110169429A (en) * | 2019-06-12 | 2019-08-27 | 王国保 | A kind of formula and preparation method thereof of the plateau coarse cereal cake rich in raspberry hickory chick |
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2019
- 2019-11-25 CN CN201911164036.2A patent/CN110959828A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006223177A (en) * | 2005-02-17 | 2006-08-31 | Tsuguyasu Sakamoto | Strawberry jam, edible dish, and strawberry confectionery |
| CN101223945A (en) * | 2008-01-31 | 2008-07-23 | 辛秀兰 | Rose and bramble jam and preparing method thereof |
| CN108450912A (en) * | 2018-03-26 | 2018-08-28 | 安徽师范大学 | A kind of fermentation tree peony sauce and its production method |
| CN110169429A (en) * | 2019-06-12 | 2019-08-27 | 王国保 | A kind of formula and preparation method thereof of the plateau coarse cereal cake rich in raspberry hickory chick |
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