CN115606770A - Green plum jam capable of keeping pulp brittleness and processing technology thereof - Google Patents
Green plum jam capable of keeping pulp brittleness and processing technology thereof Download PDFInfo
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- CN115606770A CN115606770A CN202211209055.4A CN202211209055A CN115606770A CN 115606770 A CN115606770 A CN 115606770A CN 202211209055 A CN202211209055 A CN 202211209055A CN 115606770 A CN115606770 A CN 115606770A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 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
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 36
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 34
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 34
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 34
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 34
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 16
- 241000207199 Citrus Species 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000248349 Citrus limon Species 0.000 claims abstract description 16
- 239000001110 calcium chloride Substances 0.000 claims abstract description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 16
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 16
- 239000000835 fiber Substances 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000001509 sodium citrate Substances 0.000 claims abstract description 16
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000011148 calcium chloride Nutrition 0.000 claims abstract description 9
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 9
- 235000021018 plums Nutrition 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims description 27
- 238000001816 cooling Methods 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000007599 discharging Methods 0.000 claims description 12
- 229910052751 metal Inorganic materials 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 12
- 238000011033 desalting Methods 0.000 claims description 11
- 235000012907 honey Nutrition 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000005562 fading Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 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
- 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
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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)
Abstract
The invention discloses a green plum jam capable of keeping pulp brittleness and a processing technology thereof, the green plum jam is composed of salted crisp plums, green plum concentrated juice, citrus fiber, white granulated sugar, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence, and the green plum jam comprises the following components in parts by weight: 10-60 parts of salted crisp plums; 0.1-20 parts of green plum concentrated juice; 0.1-10 parts of citrus fiber; 10-50 parts of white granulated sugar; 0.1-5 parts of citric acid; 0.1-5 parts of DL-malic acid; 0.1-5 parts of sodium citrate; 0.1-0.5 parts of pectin; 0.01-0.05 part of calcium chloride; 0.01-0.05 part of potassium sorbate; 0.01-0.05 part of lemon yellow; 0.01-0.05 part of brilliant blue; 0.01-0.5 part of edible essence. The pickled crisp plum pulp is used as the raw material for production, the provided green plum jam is bright in color and luster, crisp in pulp texture and strong in chewing feeling, retains the unique flavor of the green plum, is low in pulp water loss rate and high in fullness, retains the unique flavor of the green plum, and meanwhile, the fruit grains can be used as taste additives, so that the application cost is saved.
Description
Technical Field
The invention relates to the technical field of jam, in particular to green plum jam capable of keeping pulp brittleness and a processing technology thereof.
Background
The jam is a method for preserving fruits for a long time by mixing fruits, sugar and an acidity regulator with gel substances, and the green plum jam is one kind of jam, but the existing green plum jam has high water loss rate, is not crisp in pulp texture and poor in chewing feeling, so that the market share is reduced, and the enterprise benefit is not met.
Disclosure of Invention
The invention aims to provide a green plum jam capable of keeping the brittleness of pulp and a processing technology thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the green plum jam capable of keeping pulp brittleness is composed of salted crisp plums, green plum concentrated juice, citrus fiber, white granulated sugar, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence, and comprises the following components in parts by weight: 10-60 parts of salted crisp plums; 0.1-20 parts of green plum concentrated juice; 0.1-10 parts of citrus fiber; 10-50 parts of white granulated sugar; 0.1-5 parts of citric acid; 0.1-5 parts of DL-malic acid; 0.1-5 parts of sodium citrate; 0.1-0.5 parts of pectin; 0.01-0.05 part of calcium chloride; 0.01-0.05 part of potassium sorbate; 0.01-0.05 part of lemon yellow; 0.01-0.05 part of brilliant blue; 0.01-0.5 part of edible essence.
A processing technology of green plum jam keeping crisp pulp comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a die with the following ratio of 1:3, carrying out salt removal treatment on the water in the stirring tank, and filtering out pulp by a rotor pump for later use;
(3) Mixing the qualified desalted and drained green plum pulp with white granulated sugar according to the weight ratio of 10:1, performing honey soaking for later use;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank for blending and boiling, simultaneously adding citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence according to parts by weight, and stirring while adding;
(5) And (3) sterilization: heating and sterilizing the green plum jam in the blending tank for 3min, and then discharging the green plum jam to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector.
Preferably, the salt fading ratio in the step (2) is as follows: salting the crisp plum: normal-temperature water =1:3, stirring for 20min each time, desalting for 4 times, and discharging opening of the rotor pump being 40%.
Preferably, the formula of the candied food in the step (3) is as follows: the green plum pulp and the white granulated sugar are mixed according to the weight ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey dipping method comprises the following steps: every 45kg is 1 barrel, every 10kg of green plum pulp is paved with a layer of mixture of 1kg of white granulated sugar and potassium sorbate, the mixture is overlapped and paved evenly, meanwhile, the uppermost layer is the mixture of white granulated sugar and potassium sorbate, and the honey-pickling conditions are as follows: preserving at room temperature for 12 hr, refrigerating at-4 deg.C, and preserving for 15-30d.
Preferably, the boiling temperature in the step (4) is 75-95 ℃, and the boiling time is 5-20min.
Preferably, the sterilization temperature in the step (5) is 87 +/-2 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the salted crisp plum pulp is used as the raw material for production, the provided green plum jam is bright in color, clear and crisp in pulp texture, strong in chewing feeling, capable of keeping the unique flavor of the green plum, low in pulp water loss rate, high in fullness, capable of keeping the unique flavor of the green plum, and capable of saving application cost as fruit grains are used as taste additives.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
The green plum jam capable of keeping the pulp brittleness comprises the following components in parts by weight: 10 parts of salted crisp plum, 8 parts of green plum concentrated juice, 0.8 part of citrus fiber, 60 parts of white granulated sugar, 1 part of citric acid, 0.1 part of DL-malic acid, 0.2 part of sodium citrate, 0.25 part of pectin, 0.02 part of calcium chloride, 0.05 part of potassium sorbate, 0.0015 part of lemon yellow, 8978 parts of brilliant blue zxft 8978 parts, and 0.2 part of edible essence.
A processing technology of green plum jam with keeping crisp pulp comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a die with the following ratio of 1:3, desalting the water in the stirring tank, wherein the stirring time is 20min each time, the desalting times are 4 times, filtering out the pulp by a rotor pump for later use, and the opening of the rotor pump for discharging is 40%;
(3) The preserved plum pulp which is qualified in salt removal and drained is candied, and the candied formula is as follows: the green plum pulp and the white granulated sugar are mixed according to the ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey pickling method comprises the following steps: 1 barrel per 45kg, 1kg of white granulated sugar and potassium sorbate mixture is spread on each 10kg of green plum pulp, the green plum pulp is overlapped and spread uniformly, the uppermost layer is the white granulated sugar and potassium sorbate mixture, and the honey-soaking conditions are as follows: preserving at room temperature for 12h, refrigerating at-4 deg.C, and preserving for 20d;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank, blending and decocting to 80 ℃, keeping the temperature for 15min, simultaneously adding raw and auxiliary materials such as citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue, edible essence and the like according to a proportion, and stirring while adding;
(5) And (3) sterilization: heating the green plum jam in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and (3) filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector to obtain the green plum jam with the kept brittle pulp.
Example 2
The green plum jam capable of keeping the pulp brittleness comprises the following components in parts by weight: 20 parts of salted crisp plum, 6 parts of green plum concentrated juice, 0.7 part of citrus fiber, 50 parts of white granulated sugar, 0.6 part of citric acid, 0.6 part of DL-malic acid, 0.3 part of sodium citrate, 0.3 part of pectin, 0.03 part of calcium chloride, 0.05 part of potassium sorbate, 0.002 part of lemon yellow, 0.00018 part of brilliant blue and 0.3 part of edible essence.
A processing technology of green plum jam with keeping crisp pulp comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a die with the following ratio of 1:3, desalting the water in the stirring tank, wherein the stirring time is 20min each time, the desalting times are 4 times, filtering out the pulp by a rotor pump for later use, and the opening of the rotor pump for discharging is 40%;
(3) The preserved plum pulp which is qualified in salt removal and drained is candied, and the candied formula is as follows: the green plum pulp and the white granulated sugar are mixed according to the weight ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey pickling method comprises the following steps: every 45kg is 1 barrel, every 10kg of green plum pulp is paved with a layer of mixture of 1kg of white granulated sugar and potassium sorbate, the mixture is overlapped and paved evenly, the uppermost layer is the mixture of white granulated sugar and potassium sorbate, and the honey soaking conditions are as follows: preserving at room temperature for 12h, refrigerating at-4 deg.C, and preserving for 30d;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank, blending and decocting to 75 ℃, preserving heat for 20min, simultaneously adding raw and auxiliary materials such as citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue, edible essence and the like according to a proportion, and stirring while adding;
(5) And (3) sterilization: heating the green plum jam in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and (3) filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector to obtain the green plum jam with the kept crisp pulp.
Example 3
The green plum jam capable of keeping the pulp brittleness comprises the following components in parts by weight: 30 parts of salted crisp plum, 7 parts of green plum concentrated juice, 1 part of citrus fiber, 45 parts of white granulated sugar, 1.2 parts of citric acid, 0.1 part of DL-malic acid, 0.4 part of sodium citrate, 0.35 part of pectin, 0.035 part of calcium chloride, 0.05 part of potassium sorbate, 0.0008 part of lemon yellow, 0.00015 part of brilliant blue and 0.25 part of edible essence.
A processing technology of green plum jam with keeping crisp pulp comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a die with the following ratio of 1:3, desalting the water in the stirring tank, wherein the stirring time is 20min each time, the desalting times are 4 times, filtering out the pulp by a rotor pump for later use, and the opening of the rotor pump for discharging is 40%;
(3) The preserved plum pulp which is qualified in salt removal and drained is candied, and the candied formula is as follows: the green plum pulp and the white granulated sugar are mixed according to the weight ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey pickling method comprises the following steps: 1 barrel per 45kg, 1kg of white granulated sugar and potassium sorbate mixture is spread on each 10kg of green plum pulp, the green plum pulp is overlapped and spread uniformly, the uppermost layer is the white granulated sugar and potassium sorbate mixture, and the honey-soaking conditions are as follows: carrying out cold-storage and candying at-4 ℃ for 25d after 12h of candying at normal temperature;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank, blending, decocting to 90 deg.C, keeping the temperature for 10min, simultaneously adding raw and auxiliary materials such as citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence in proportion, and stirring while adding;
(5) And (3) sterilization: heating the green plum jam in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and (3) filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector to obtain the green plum jam with the kept brittle pulp.
Example 4
The green plum jam capable of keeping the pulp brittleness comprises the following components in parts by weight: 40 parts of salted crisp plum, 10 parts of green plum concentrated juice, 0.3 part of citrus fiber, 35 parts of white granulated sugar, 0.4 part of citric acid, 0.8 part of DL-malic acid, 0.1 part of sodium citrate, 0.4 part of pectin, 0.04 part of calcium chloride, 0.05 part of potassium sorbate, 0.0015 part of lemon yellow, 0.00018 part of brilliant blue and 0.18 part of edible essence.
A processing technology of green plum jam with keeping crisp pulp comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a die with the following ratio of 1:3, desalting the water in the stirring tank, wherein the stirring time is 20min each time, the desalting times are 4 times, filtering out the pulp by a rotor pump for later use, and the opening of the rotor pump for discharging is 40%;
(3) The preserved plum pulp which is qualified in salt removal and drained is candied, and the candied formula is as follows: the green plum pulp and the white granulated sugar are mixed according to the weight ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey pickling method comprises the following steps: 1 barrel per 45kg, 1kg of white granulated sugar and potassium sorbate mixture is spread on each 10kg of green plum pulp, the green plum pulp is overlapped and spread uniformly, the uppermost layer is the white granulated sugar and potassium sorbate mixture, and the honey-soaking conditions are as follows: preserving at room temperature for 12h, refrigerating at-4 deg.C, and preserving for 15d;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank, blending and decocting to 95 ℃, keeping the temperature for 5min, simultaneously adding raw and auxiliary materials such as citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue, edible essence and the like according to a proportion, and stirring while adding;
(5) And (3) sterilization: heating the green plum jam in the blending tank to 87 +/-2 ℃, sterilizing for 3min, and discharging to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and (3) filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector to obtain the green plum jam with the kept crisp pulp.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various 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 (6)
1. The green plum jam capable of keeping the flesh brittleness is characterized in that: the green plum jam consists of salted crisp plums, green plum concentrated juice, citrus fiber, white granulated sugar, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence, and comprises the following components in parts by weight: 10-60 parts of salted crisp plums; 0.1-20 parts of green plum concentrated juice; 0.1-10 parts of citrus fiber; 10-50 parts of white granulated sugar; 0.1-5 parts of citric acid; 0.1-5 parts of DL-malic acid; 0.1-5 parts of sodium citrate; 0.1-0.5 parts of pectin; 0.01-0.05 part of calcium chloride; 0.01-0.05 part of potassium sorbate; 0.01-0.05 part of lemon yellow; 0.01-0.05 part of brilliant blue; 0.01-0.5 part of edible essence.
2. A processing technology of green plum jam keeping crisp pulp is characterized in that: the processing technology comprises the following steps:
(1) Selecting raw materials: selecting the salted crisp plum flesh, and removing impurities such as kernels, fruit bases, leaves and the like;
(2) Pretreatment of raw materials: dicing the salted crisp plum flesh, wherein the size of the salted crisp plum flesh is 5 × 5cm, and dicing the salted crisp plum flesh by using a dicing die with the following ratio of 1:3, desalting the water in the stirring tank, and filtering out pulp by a rotor pump for later use;
(3) Mixing the qualified desalted green plum pulp and the white granulated sugar according to the ratio of 10:1, performing honey soaking for later use;
(4) Blending and boiling: adding the candied green plum pulp, white granulated sugar and green plum concentrated juice into a blending tank for blending and boiling, simultaneously adding citrus fiber, citric acid, DL-malic acid, sodium citrate, pectin, calcium chloride, potassium sorbate, lemon yellow, brilliant blue and edible essence according to parts by weight, and stirring while adding;
(5) And (3) sterilization: heating and sterilizing the green plum jam in the blending tank for 3min, and then discharging the green plum jam to a cooling tank;
(6) And (3) cooling: cooling the sterilized green plum jam to 50 +/-5 ℃;
(7) Pipeline formula metal detector: and (4) filling and sealing the cooled mixed beverage after passing through a pipeline type metal detector.
3. The processing technology of the green plum jam keeping the pulp brittleness as claimed in claim 1, wherein the processing technology comprises the following steps: the salt fading ratio in the step (2) is as follows: salting the crisp plum: normal-temperature water =1:3, stirring for 20min each time, desalting for 4 times, and discharging opening of the rotor pump being 40%.
4. The processing technology of the green plum jam keeping the pulp brittleness as claimed in claim 1, wherein the processing technology comprises the following steps: the formula of the candied food in the step (3) is as follows: the green plum pulp and the white granulated sugar are mixed according to the ratio of 10:1, and simultaneously adding 0.05 percent of potassium sorbate, wherein the honey soaking method comprises the following steps: every 45kg is 1 barrel, every 10kg of green plum pulp is paved with a layer of mixture of 1kg of white granulated sugar and potassium sorbate, the mixture is overlapped and paved evenly, meanwhile, the uppermost layer is the mixture of white granulated sugar and potassium sorbate, and the honey-pickling conditions are as follows: preserving at room temperature for 12 hr, refrigerating at-4 deg.C, and preserving for 15-30d.
5. The processing technology of the green plum jam capable of keeping pulp brittleness according to claim 1, wherein the processing technology comprises the following steps: the boiling temperature in the step (4) is 75-95 ℃, and the boiling time is 5-20min.
6. The processing technology of the green plum jam keeping the pulp brittleness as claimed in claim 1, wherein the processing technology comprises the following steps: the sterilization temperature in the step (5) is 87 +/-2 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211209055.4A CN115606770A (en) | 2022-09-30 | 2022-09-30 | Green plum jam capable of keeping pulp brittleness and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211209055.4A CN115606770A (en) | 2022-09-30 | 2022-09-30 | Green plum jam capable of keeping pulp brittleness and processing technology thereof |
Publications (1)
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| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
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| CN107772360A (en) * | 2016-08-26 | 2018-03-09 | 天长市地震办公室 | A kind of heath jam |
| CN109222025A (en) * | 2018-10-29 | 2019-01-18 | 大理州丰圆果仁有限公司 | A kind of Green plum jam and preparation method thereof |
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| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
| CN103947917A (en) * | 2014-05-16 | 2014-07-30 | 上海奕方农业科技股份有限公司 | Composite flower and fruit brewing jam |
| CN107772360A (en) * | 2016-08-26 | 2018-03-09 | 天长市地震办公室 | A kind of heath jam |
| CN106722593A (en) * | 2016-11-30 | 2017-05-31 | 漳州科技职业学院 | A kind of low sugar green tea Green plum jam and preparation method thereof |
| CN109222025A (en) * | 2018-10-29 | 2019-01-18 | 大理州丰圆果仁有限公司 | A kind of Green plum jam and preparation method thereof |
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