CN113875956A - Preservation method for improving jam quality - Google Patents
Preservation method for improving jam quality Download PDFInfo
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- CN113875956A CN113875956A CN202111256529.6A CN202111256529A CN113875956A CN 113875956 A CN113875956 A CN 113875956A CN 202111256529 A CN202111256529 A CN 202111256529A CN 113875956 A CN113875956 A CN 113875956A
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preservation method for improving jam quality, which comprises the steps of pouring fruit raw materials into flowing water, and washing off impurities on the surface; putting the cleaned fruit raw materials into a stainless steel pot, and pre-boiling to soften the tissues of the fruit raw materials; putting the softened fruit raw materials into a crusher for crushing, and then putting the crushed fruit raw materials into a beater for beating to obtain original fruit pulp; adding white granulated sugar, citric acid and a thickening agent into hot water in a proportioning cylinder, stirring and dissolving, and adding the original fruit pulp and mixing uniformly; loading the blended materials into a vacuum concentrator, circulating the materials in a concentrating tube by using a pump until the sugar degree of soluble solids reaches a predetermined range, closing a vacuum pump, breaking vacuum, continuing circulation, rapidly heating the jam, immediately taking the jam out of a pot, canning, and cooling; and (4) putting the filled fruit jam into a three-dimensional magnetic field auxiliary refrigerator for freezing treatment. The preservation mode of the invention can greatly retain the nutrient components of the fruit jam, effectively prolong the shelf life of the fruit jam and slow down the deterioration speed.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preservation method for improving the quality of jam.
Background
The jam is a gel substance prepared by mixing and decocting fruits, sugar and an acidity regulator, and is mainly used for being smeared on bread or toast for eating. The fruit jam can be prepared from small fruits such as strawberry, blueberry, and grape, or large fruits such as plum, orange, apple, and peach.
Blueberries are plants in the genus of Vaccinium in the family of Ericaceae, have fine and smooth fruit pulp and moderate sour and sweet tastes, contain anthocyanin, flavonoid and other nutrient substances, and increasingly become the favored fruits for consumers in recent years. The blueberry is rich in anthocyanin, low in sugar and fat and strong in oxidation resistance, so that the blueberry is listed as one of 5 kinds of health food for human by the international food and agriculture organization, and is called as 'fruit novelty and nobility'. The blueberry fruit is a small berry, has poor storability and short shelf life, and the development of the blueberry industry is limited to a certain degree. In order to solve the problem of short shelf life of fresh blueberries, the fresh blueberries are usually made into processed products for sale. However, the quality of the processed fruit product is influenced by many factors, such as the variety of raw materials, the fresh freezing treatment of the fruit, the addition of flavoring agents, the preservation mode and the like, which have great influence on the quality of the processed product.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a preservation method for improving the quality of fruit jam, which has simple process, can effectively improve the quality of fruit jam and prolong the preservation time.
In order to achieve the purpose, the invention provides the following technical scheme:
a preservation method for improving the quality of jam is characterized by comprising the following steps:
s1, fruit pretreatment: pouring the fruit raw materials into flowing water, and washing off impurities on the surface; the method comprises the following specific steps: selecting the fruits with good maturity, no rot and no plant diseases and insect pests. Pouring the fruit raw materials into flowing water, and washing out impurities such as silt on the surface. According to the invention, through early-stage screening, fruits with poor maturity, rottenness and insect pests are removed, and the quality of the fruit jam is effectively ensured.
S2, blanching: putting the cleaned fruit raw material in the step S1 into a stainless steel pot, and pre-boiling to soften the tissue of the fruit raw material; according to the invention, a stainless steel pot can be directly heated, fruit raw materials are put into the stainless steel pot to be stir-fried, or water is added into the stainless steel pot, and after heating, the fruit raw materials are put into hot water with the temperature of 70-80 ℃ to be boiled;
s3, pulping: putting the fruit raw materials softened in the step S2 into a crusher for crushing, and then putting the crushed fruit raw materials into a beater for beating to obtain original fruit pulp; in the invention, the fruit can be denucleated and then crushed.
S4, blending: adding white granulated sugar, citric acid and a thickening agent into hot water in a mixing tank, stirring and dissolving, and adding the raw fruit pulp obtained in the step S3 to mix uniformly; according to the acidity and taste requirements of the jam, the characteristics of the thickener are combined, high-fat pectin is selected as the thickener of the fruit jam, the required high-fat pectin and white granulated sugar are fully mixed, and then the mixture is slowly added into continuously stirred hot water at 70 ℃ until the high-fat pectin is fully dissolved, and then the mixture is added into a dosing cylinder.
S5, concentration: filling the prepared material in the step S4 into a vacuum concentration machine, enabling the material to flow and circulate in a concentration pipe by a pump until the sugar degree of the soluble solid reaches a preset range, closing the vacuum pump, breaking the vacuum, continuing circulation, rapidly heating the jam, immediately taking the jam out of a pot, canning the jam, and cooling the jam to obtain canned fruit jam; the soluble solid in the present invention refers to a generic term of all compounds dissolved in water in liquid or fluid food. Including sugars, acids, vitamins, minerals, and the like. The sugar degree is a unit indicating the concentration of a solid matter in a sugar solution, generally expressed in brix, and means the number of dissolved grams of a solid matter contained in 100 grams of a sugar solution.
S6, freezing: and (5) putting the filling water jam obtained in the step (S5) into a three-dimensional magnetic field auxiliary refrigerator for freezing treatment. The method adopts the three-dimensional magnetic field to assist the freezing, so that the transformation of non-freezable water in the fruit jam into freezable water can be inhibited, and the freezing point of the fruit jam is lowered. The application of the magnetic field is more beneficial to the fruit jam to rapidly pass through the largest ice crystal generation zone, the phase transition time is shortened, and small ice crystals are formed. The fruit jam frozen and stored in the magnetic field environment has lower melting stewed effect, shortens the damage time of ice crystals to the fruit jam in the thawing process, is beneficial to maintaining the moisture of the fruit jam, and achieves the effects of improving the freezing stability and the storage characteristic of the fruit jam.
In the freezing storage of the fruit jam, the three-dimensional magnetic field reduces the water fluidity integrally, weakens the aggregation of small molecules to the surface of the ice crystal, inhibits the growth of the ice crystal, inhibits the combination of water and jam water and the conversion of water which is not easy to flow into free water, and is beneficial to the long-time storage of the fruit jam. In addition, the application of the three-dimensional magnetic field in the freezing process can keep the content of soluble solid in the frozen fruit jam and ensure that cells are relatively complete and nutrient components are not lost.
As another improvement of the preservation method for improving the quality of the jam, the precooking time in the step S2 is 1-2 min. The invention has proper pre-cooking time, and effectively retains the nutrient components of the fruit while ensuring the fruit tissue to be softened.
As another improvement of the preservation method for improving the quality of the jam, in the step S3, the fruit is pulped and then screened by a screen with the aperture of 1.2-1.5 mm. In the invention, cellulase can be added to saccharify and hydrolyze the fruit residues obtained after filtration, so as to increase the content of reducing sugar and anthocyanin in the feed liquid and further improve the utilization rate of the raw materials. The adding amount of cellulase is 40 FPU/g pomace, the initial pH4.8, the enzymolysis temperature is 50 degrees centigrade, the enzymolysis time lasts 24h, under the condition, the reducing sugar content in the enzymatic hydrolysate of the pomace reaches 14.21 g/L, and the anthocyanin concentration is 0.35 g/L.
As another improvement of the preservation method for improving the quality of the jam, the white food is preserved in the step S4Boiling granulated sugar in water for 8-12min, filtering the syrup with 200 mesh filter cloth, removing impurities in the sugar solution, and making into 60% -70% sugar solution; citric acid was made into a 50% solution. Citric Acid (CA), also known as citric acid, having a molecular formula C6H8O7It is an important organic acid, colorless crystal, odorless, strong sour taste, easy to dissolve in water, and is a natural preservative and food additive.
As another improvement of the preservation method for improving the quality of the jam, the thickener in the step S4 is high-fat pectin. Pectin is a natural polymer, has good gelation and emulsion stabilization effects, and can be used as thickener and stabilizer for jam and jelly, and yolk, sauce, and essential oil.
As another improvement of the preservation method for improving the quality of the jam, in the step S4, the addition amount of the white granulated sugar accounts for 45-55% of the total weight, the addition amount of the citric acid accounts for 0.4-0.8% of the total weight, and the addition amount of the high-fat pectin accounts for 0.1-0.5% of the total weight. The fruit jam has high quality due to the proper addition amount, and the storage time of the fruit jam is effectively prolonged.
As another improvement of the preservation method for improving the quality of the jam, the vacuum degree of the vacuum concentrator in the step S5 is set to be 0.1-0.3MPa, and the temperature is set to be 45-65 ℃.
As another improvement of the preservation method for improving the quality of the jam, the jam is heated to 75-85 ℃ in the step S5 for 20-40min in a circulating way.
As another improvement of the preservation method for improving the quality of the jam according to the present invention, the soluble solids are concentrated to 50-55 ° Brix in step S5.
As another improvement of the preservation method for improving the jam quality, the condition of the three-dimensional magnetic field auxiliary refrigerator in the step S6 is set to alternate 1-3mt and the temperature is 2-6 ℃.
The jam disclosed by the invention is one of blueberry jam, strawberry jam, grape jam, plum jam, orange jam, apple jam and peach jam.
Compared with the prior art, the invention has the beneficial effects that: according to the fruit jam preservation mode, the nutritional ingredients of the fruit jam are reserved to a large extent, the quality guarantee period of the fruit jam is effectively prolonged, and the deterioration speed is slowed down.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preservation method for improving the quality of jam comprises the following steps:
s1, fruit pretreatment: pouring the fruit raw materials into flowing water, and washing off impurities on the surface;
s2, blanching: putting the cleaned fruit raw material in the step S1 into a stainless steel pot, and pre-boiling for 1min to soften the tissue of the fruit raw material;
s3, pulping: crushing the fruit raw materials softened in the step S2 in a crusher, pulping the crushed fruit raw materials in a pulping machine, and sieving the pulped fruit with a sieve with the aperture of 1.2mm to obtain original fruit pulp;
s4, blending: adding white granulated sugar, citric acid and high-fat pectin into hot water in a mixing tank, stirring and dissolving, and adding the original fruit pulp obtained in the step S3 and uniformly mixing; boiling white sugar in water for 8min, filtering the syrup with 200 mesh filter cloth, removing impurities in the sugar solution, and making into 60% sugar solution; citric acid was made into a 50% solution. The addition amount of the white granulated sugar accounts for 45% of the total weight, the addition amount of the citric acid accounts for 0.4% of the total weight, and the addition amount of the high-fat pectin accounts for 0.1% of the total weight.
S5, concentration: filling the prepared material in the step S4 into a vacuum concentration machine, circulating the material in a concentration pipe for 20min by using a pump until the sugar degree of a soluble solid is 50 Brix, closing the vacuum pump, breaking the vacuum, continuing circulation, rapidly heating the jam to 75 ℃, immediately taking out of the pot and canning, and cooling to obtain canned fruit jam; the vacuum degree of the vacuum concentrator is set to be 0.1MPa, and the temperature is 45 ℃.
S6, freezing: and (4) putting the filling water jam in the step (S5) into a three-dimensional magnetic field auxiliary refrigerator, and performing freezing treatment under the conditions of alternating 1mt and 2 ℃.
Example 2
A preservation method for improving the quality of jam comprises the following steps:
s1, fruit pretreatment: pouring the fruit raw materials into flowing water, and washing off impurities on the surface;
s2, blanching: putting the cleaned fruit raw material in the step S1 into a stainless steel pot, and pre-boiling for 1-2min to soften the fruit raw material;
s3, pulping: crushing the fruit raw materials softened in the step S2 in a crusher, pulping the crushed fruit raw materials in a pulping machine, and sieving the pulped fruit with a sieve with the aperture of 1.5mm to obtain original fruit pulp;
s4, blending: adding white granulated sugar, citric acid and high-fat pectin into hot water in a mixing tank, stirring and dissolving, and adding the original fruit pulp obtained in the step S3 and uniformly mixing; boiling white sugar in water for 12min, filtering the syrup with 200 mesh filter cloth, removing impurities in sugar solution, and making into 70% sugar solution; citric acid was made into a 50% solution. The addition amount of the white granulated sugar accounts for 55% of the total weight, the addition amount of the citric acid accounts for 0.8% of the total weight, and the addition amount of the high-fat pectin accounts for 0.5% of the total weight.
S5, concentration: filling the prepared material in the step S4 into a vacuum concentration machine, circulating the material in a concentration pipe for 20-40min by using a pump until the sugar degree of a soluble solid is 55 Brix, closing the vacuum pump, breaking the vacuum, continuing circulation, rapidly heating the jam to 85 ℃, immediately taking out of the pot and canning, and cooling to obtain canned fruit jam; the vacuum degree of the vacuum concentrator is set to be 0.3MPa, and the temperature is 65 ℃.
S6, freezing: and (4) putting the filling water jam in the step (S5) into a three-dimensional magnetic field auxiliary refrigerator, and performing freezing treatment under the conditions of alternating 3mt and 6 ℃.
Example 3
A preservation method for improving the quality of jam comprises the following steps:
s1, fruit pretreatment: pouring the fruit raw materials into flowing water, and washing off impurities on the surface;
s2, blanching: putting the cleaned fruit raw material in the step S1 into a stainless steel pot, and pre-boiling for 1.5min to soften the tissue of the fruit raw material;
s3, pulping: crushing the fruit raw materials softened in the step S2 in a crusher, pulping the crushed fruit raw materials in a pulping machine, and sieving the pulped fruit with a sieve with the aperture of 1.3mm to obtain original fruit pulp;
s4, blending: adding white granulated sugar, citric acid and high-fat pectin into hot water in a mixing tank, stirring and dissolving, and adding the original fruit pulp obtained in the step S3 and uniformly mixing; adding water into white granulated sugar, boiling for 10min, filtering the syrup with 200 mesh filter cloth, removing impurities in the sugar solution, and preparing 65% sugar solution; citric acid was made into a 50% solution. The addition amount of the white granulated sugar accounts for 50% of the total weight, the addition amount of the citric acid accounts for 0.6% of the total weight, and the addition amount of the high-fat pectin accounts for 0.3% of the total weight.
S5, concentration: filling the prepared material in the step S4 into a vacuum concentration machine, circulating the material in a concentration pipe for 20-40min by using a pump until the sugar degree of a soluble solid is 53 Brix, closing the vacuum pump, breaking the vacuum, continuing circulation, rapidly heating the jam to 80 ℃, immediately taking out of the pot and canning, and cooling to obtain canned fruit jam; the vacuum degree of the vacuum concentrator is set to be 0.2MPa, and the temperature is 50 ℃.
S6, freezing: and (4) putting the filling water jam in the step S5 into a three-dimensional magnetic field auxiliary refrigerator, and performing freezing treatment under the conditions of alternating 2mt and 4 ℃.
Comparative example 1
The three-dimensional magnetic field assisted freezer placed at 4 ℃ in step S6 in example 3 was changed to a 4 ℃ normal refrigerator. The rest is the same as embodiment 1.
Comparative example 2
A method for preparing flavored fruit nutritional jam comprises
S1, raw material pretreatment: selecting ripe fruits without diseases and insect pests, washing, blanching in water of 80 deg.C for 2min, blanching, draining, and blanching to improve flavor of jam;
s2, pulping: taking 8kg of blanched fruits and 2kg of cleaned black-thorn eggplants, uniformly mixing, and pulping to prepare fruit pulp;
s3, enzyme treatment: taking 10kg of fruit pulp, adding 0.05kg of pectinase, 0.08kg of cellulase and 0.05kg of amylase, uniformly mixing, controlling the temperature to be 50 ℃ and the time to be 4 hours, and separating out more nutrient substances after enzymolysis;
s4, adding sugar: adding 0.8kg of fructose and 0.04kg of citric acid into the fruit pulp after enzyme treatment, and taking the fructose as a sweetening agent, so that the content of blood sugar of a user cannot be increased, and the fruit pulp is suitable for being eaten by diabetics;
s5, concentration: stirring the fruit pulp added with fructose uniformly, pouring while stirring in a pot, heating and concentrating with strong fire, and taking out the fruit pulp when the concentration is 60% of solid;
s6, canning: canning the slurry when the temperature of the slurry is reduced to 85 ℃, and immediately sealing after canning;
s7, sterilization: keeping the canned fruit pulp in boiling water for 10min, gradually cooling, and storing at low temperature.
Wherein examples 1-3 and comparative examples 1-2 are jams of the same fruit. To further verify the effectiveness of the preservation method of the present invention, the following measurements were made:
and (3) determining the content of anthocyanin: pH differential method: weighing about 3g of jam, adding 30mL of HCI-methanol extract with volume fraction of 1% (material-liquid ratio of 1: 10), heating in water bath at 40 deg.C for 1 h, stirring once every 10min, and repeatedly extracting for 4 times. Vacuum concentrating (45 deg.C) to remove methanol, diluting with 1% HCI-H2O to 50 mL volume, diluting the obtained extractive solution to a certain concentration, and collecting one mL for determination.
Two 10 mL volumetric flasks were each charged with 1 mL of fruit raw material extract (or juice) and the volume was adjusted with pH 1.0 buffer [0.2 mol/L KCl: 0.2 mol/L HCI = 25: 67(V/V) ] and pH 4.5 buffer [1 mol/L NaAc: 1 mol/LHCI: H20= 100: 60: 90(V/V/V) ], and the mixture was allowed to stand in a refrigerator for 2H to measure absorbance at 520 nm and 700 nm, respectively. The total anthocyanin content (TAcy) was calculated as follows (results are calculated as cyanidin-3-glucoside):
TAcy(mg/100g)= 
×100
wherein V is the total volume (m) of the extracting solution, m is the sampling amount (g), 26900 is the molar extinction coefficient of cyanidin-3-glucoside, and 449.2 is the molar relative molecular mass of the cyanidin-3-glucoside.
The determination of (1): the determination is carried out by high performance liquid chromatography in GB 5009.86-2016 (determination of ascorbic acid in food).
And (3) determining the texture of the fruit jam: the texture characteristic test adopts a TAXT-Plus type texture analyzer to test, SMSP/6 (a cylindrical probe with the diameter of 6 mm) is selected, the test mode is texture analysis, the parameters are set as that the probe speed before the test is 2mm/s, the test process speed is 1mm/s, the compression deformation of the test is 15 percent, the test speed is 1mm/s, 3 bottles of jam are selected for each treatment to test, and evaluation parameters of the texture condition of the jam, namely the hardness, the consistency and the viscosity, can be obtained according to a force-displacement curve graph.
Determination of the total number of colonies: the determination is carried out according to the method of national standard GB 4789.2-2016 (determination of total number of bacterial colonies for food microbiology test).
Browning degree: the method is characterized in that a colorimeter is adopted to measure L, A and B, wherein the colorimetric values represent colors of an object, namely color space coordinates of the colors, and any color has a unique coordinate value, wherein L represents brightness (black and white), A represents red and green, and B represents yellow and blue, the value L represents the browning degree of fruits, and the smaller the value L is, the larger the browning degree of the fruits is.
Sensory measurement method: the flavor score range was set to 1-9 points, 1 point = very disliked; 5 points = neither liked nor disliked; 9 points = very much like
The test results are given in the following table:
as can be seen from the table, the fruit jam preserved by the magnetic field is superior to the common refrigerator in terms of nutrient content, texture, colony count and flavor in a certain refrigeration time. Can effectively reduce the loss of nutrients of the fruit jam, effectively prevent the deterioration of the fruit jam during preservation and prolong the shelf life.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A preservation method for improving the quality of jam is characterized by comprising the following steps:
s1, fruit pretreatment: pouring the fruit raw materials into flowing water, and washing off impurities on the surface;
s2, blanching: putting the cleaned fruit raw material in the step S1 into a stainless steel pot, and pre-boiling to soften the tissue of the fruit raw material;
s3, pulping: putting the fruit raw materials softened in the step S2 into a crusher for crushing, and then putting the crushed fruit raw materials into a beater for beating to obtain original fruit pulp;
s4, blending: adding white granulated sugar, citric acid and a thickening agent into hot water in a mixing tank, stirring and dissolving, and adding the raw fruit pulp obtained in the step S3 to mix uniformly;
s5, concentration: filling the prepared material in the step S4 into a vacuum concentration machine, enabling the material to flow and circulate in a concentration pipe by a pump until the sugar degree of the soluble solid reaches a preset range, closing the vacuum pump, breaking the vacuum, continuing circulation, rapidly heating the jam, immediately taking the jam out of a pot, canning the jam, and cooling the jam to obtain canned fruit jam;
s6, freezing: and (5) putting the filling water jam obtained in the step (S5) into a three-dimensional magnetic field auxiliary refrigerator for freezing treatment.
2. A preservation method for improving the quality of fruit jam according to claim 1, wherein the blanching time in step S2 is 1-2 min.
3. A preservation method for improving the quality of jam according to claim 1, characterized in that the fruit is pulped and screened by a screen with a 1.2-1.5mm aperture in step S3.
4. The preservation method for improving the quality of the jam according to claim 1, characterized in that in the step S4, white granulated sugar is added with water and boiled for 8-12min, the syrup is filtered through 200-mesh filter cloth, impurities in sugar solution are removed, and 60% -70% sugar solution is prepared; citric acid was made into a 50% solution.
5. The preservation method for improving the quality of the jam according to claim 4, wherein the thickener is high-fat pectin in step S4.
6. The preservation method for improving the quality of the jam according to claim 5, wherein in the step S4, the addition amount of the white granulated sugar is 45-55% of the total weight, the addition amount of the citric acid is 0.4-0.8% of the total weight, and the addition amount of the high-fat pectin is 0.1-0.5% of the total weight.
7. A preservation method for improving the quality of fruit jam according to claim 1, characterized in that the vacuum degree of the vacuum concentrator is set to 0.1-0.3MPa and the temperature is set to 45-65 ℃ in step S5.
8. A preservation method for improving the quality of fruit jam according to claim 1 or 7, characterized in that the fruit jam is heated to 75-85 ℃ in step S5 for 20-40 min.
9. A preservation process for improving the quality of fruit jam according to claim 8, characterized in that the soluble solids in step S5 are concentrated to 50-55 ° Brix.
10. A preservation method for improving the quality of jam according to claim 1, characterized in that the condition of the three-dimensional magnetic field assisted refrigerator in step S6 is set to alternate 1-3mt at 2-6 ℃.
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