CN116195728A - Production process of low-sucrose jam - Google Patents
Production process of low-sucrose jam Download PDFInfo
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- CN116195728A CN116195728A CN202111442418.4A CN202111442418A CN116195728A CN 116195728 A CN116195728 A CN 116195728A CN 202111442418 A CN202111442418 A CN 202111442418A CN 116195728 A CN116195728 A CN 116195728A
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- 239000005720 sucrose Substances 0.000 title claims abstract description 80
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 60
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 60
- 239000000463 material Substances 0.000 claims abstract description 32
- 150000007524 organic acids Chemical class 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 25
- 238000001514 detection method Methods 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 13
- 229910052751 metal Inorganic materials 0.000 claims abstract description 12
- 239000002184 metal Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 72
- 238000000034 method Methods 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 238000005406 washing Methods 0.000 claims description 44
- 239000002253 acid Substances 0.000 claims description 34
- 238000011010 flushing procedure Methods 0.000 claims description 31
- 238000004140 cleaning Methods 0.000 claims description 24
- 239000003513 alkali Substances 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 6
- 235000005985 organic acids Nutrition 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 15
- 238000004537 pulping Methods 0.000 abstract description 10
- 241000220324 Pyrus Species 0.000 description 14
- 235000014443 Pyrus communis Nutrition 0.000 description 12
- 235000009134 Myrica cerifera Nutrition 0.000 description 11
- 244000269152 Myrica pensylvanica Species 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 10
- 235000007270 Gaultheria hispida Nutrition 0.000 description 10
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 9
- 230000009849 deactivation Effects 0.000 description 8
- 238000003756 stirring Methods 0.000 description 7
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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)
Abstract
The invention provides a production process of low-sucrose jam. The production process of the low-sucrose jam comprises the steps of fruit selection, softening, pulping and filtering, material mixing, metal detection, sterilization, cooling, filling, packaging and warehousing, and is characterized in that the softening is carried out at 40-60 ℃, organic acid is added in the softening and material mixing respectively, and the total addition amount of the organic acid is 0.15-0.3% of the total weight of the low-sucrose jam. According to the technical scheme of the invention, the sucrose content of the jam can be obviously reduced, and even the sucrose content of the jam can be controlled below the detection limit, so that the effect of 0 sucrose is realized.
Description
Technical Field
The invention relates to the field of foods, in particular to a low-sucrose jam production process.
Background
With the increasing importance of consumers on health, the concept of sugar reduction and control is increasingly being mentioned by consumers. Especially frozen drinks are very popular in the consumer market, but their high calories, especially high sugar content, are a significant source of hesitation and even forego purchase when many consumers choose to purchase. Therefore, if the frozen drink can timely push out low-sucrose products, even 0-sucrose products, the frozen drink can greatly meet the demands of consumers, hugs new trends and occupies new markets. And the consumer's preference for the frozen beverage of fruit has not subsided, develop a low sucrose even 0 sucrose frozen beverage containing fruit is the direction that we urgent need to innovate.
The fruits contain natural sucrose, and how to meet the requirement of adding low sucrose and even 0 sucrose into frozen beverage is an industrial problem which needs to be solved urgently.
Disclosure of Invention
Technical problem to be solved
The conventional production process of the common jam mainly comprises the following two processes:
1. the jam production process comprises the following steps:
waxberry/pear selection, softening (softening at 40-60 ℃), pulping, filtering (passing through a pulping machine and a vibrating screen), material mixing (putting materials into a jacketed kettle, starting steam and stirring), metal detection, sterilization (130 ℃ for 50 minutes), cooling (0-10 ℃), filling, packaging and warehousing (refrigerating at 0-10 ℃).
2. The cleaning process of jam production equipment comprises the following steps:
pre-washing (200-400 s), alkaline washing (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water washing (600-1000 s), acid washing (60-80 ℃,1.0-2.0%,1000-1400 s) and final water washing (200-400 s).
The jam produced by the conventional common process has high sucrose content. The invention aims to remarkably reduce the sucrose content and even control the sucrose content below the detection limit so as to realize the purpose of 0 sucrose.
Technical proposal for solving the problems
The inventor finds that the time of the softening step can be reduced, the softening effect and the hydrolysis efficiency can be improved, the productivity can be saved, and the cost can be reduced by carrying out pressurization and acid mixing in the softening process.
In addition, it was found that by introducing ultrasonic techniques into the material mixing process, the hydrolysis reaction rate can be increased, improving efficiency over conventional methods that have been used only by controlling temperature, acid concentration and time.
In addition, it has been found that the residual amount of sucrose in the equipment piping can be effectively reduced by improving the equipment cleaning process.
Finally, the residual enzymes in the jam can be effectively deactivated by carrying out microwave enzyme deactivation treatment after filling, and the influence of the later enzymatic reaction on the product quality can be effectively avoided.
Specifically, according to one aspect of the present invention, there is provided a low-sucrose jam production process comprising a fruit selecting step, a softening step, a beating and filtering step, a material mixing step, a metal detecting step, a sterilizing step, a cooling step, a filling step, a packaging step, a warehousing step, characterized in that the softening step is a pressure softening at 40-60 ℃, and organic acids are added to the softening step and the material mixing step, respectively, and the total addition amount of the organic acids is 0.15-0.3% of the total weight of the low-sucrose jam.
Preferably, in the material mixing step, the material is heated and stirred at 85-95 ℃ for 30-50min, and subjected to ultrasonic treatment.
Preferably, in the material mixing step, the ultrasonic power is 350-450W.
Preferably, the packaging method further comprises a microwave enzyme deactivation treatment step, wherein the microwave enzyme deactivation treatment power is 0.1W, and the time is 8-15min.
Preferably, 25-35% of the total weight of the organic acids is added in the softening step, and the remaining organic acids are added in the material mixing step.
Preferably, the organic acid is citric acid, and the total addition amount of the citric acid is 0.2-0.25% of the total weight of the low-sucrose jam.
Preferably, the method further comprises a jam production equipment cleaning process, which comprises the following steps: the method comprises a pre-flushing step, a first alkaline washing step, a first intermediate water flushing step, a first acid washing step, a second intermediate water flushing step, a second alkaline washing step, a third intermediate water flushing step, a second acid washing step and a last water flushing step.
Preferably, the temperature of the alkaline washing step and the acid washing step is 60-80 ℃.
Preferably, in the alkaline washing step and the acid washing step, the concentration of the alkali liquor and the acid liquor is 1.0-2.0%.
Preferably, the pre-flushing time is 200-400s, the first alkaline cleaning condition is 60-80 ℃,1.0-2.0%,1000-1400s, the first intermediate water flushing time is 600-1000s, the first acid cleaning condition is 60-80 ℃,1.0-2.0%,1000-1400s, the second intermediate water flushing time is 200-400s, the second alkaline cleaning condition is 60-80 ℃,1.0-2.0%,1000-1400s, the third intermediate water flushing time is 600-1000s, the second acid cleaning condition is 60-80 ℃,1.0-2.0%,1000-1400s, and the last water flushing time is 200-400s.
Advantageous effects
According to the technical scheme of the invention, the sucrose content of the jam can be obviously reduced, and even the sucrose content of the jam can be controlled below the detection limit, so that the effect of 0 sucrose is realized.
Detailed Description
The technical solutions of the present invention will be clearly and completely described with reference to the following examples, which are only for illustrating the present invention and do not limit the scope of protection of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The raw materials and equipment used in the present invention are common raw materials and equipment in the art unless otherwise specified, and the methods used in the present invention are conventional methods in the art unless otherwise specified.
In the present invention,% means weight% unless otherwise specified.
According to a preferred embodiment of the invention, the jam production process consists essentially of two processes:
1. the jam production process comprises the following steps:
fruit-selecting-softening (40-60 ℃ for pressure softening, adding a part of organic acid, wherein the total addition amount of the organic acid is 0.15-0.3% of the total weight of the jam), pulping, filtering (passing through a pulping machine and a vibrating screen), mixing materials (putting the materials into a pot, starting heating, ultrasonic and stirring, heating to 85-95 ℃, adding the rest of the organic acid, and ultrasonic power for 350-450W for 30-50 min), metal detection, sterilization (130 ℃ for 50 min), cooling (0-10 ℃), filling, microwave enzyme-inactivating treatment (0.1W, 8-15 min), packaging, and warehousing (0-10 ℃ for refrigeration).
2. The cleaning process of jam production equipment comprises the following steps:
pre-rinse (200-400 s), alkaline wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (600-1000 s), acid wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (200-400 s), alkaline wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (600-1000 s), acid wash (60-80 ℃,1.0-2.0%,1000-1400 s), last water rinse (200-400 s).
1. Selecting
The selection step is to pick out bad fruits and standardize the quality of jam. This step is a conventional process in the art.
2. Softening of
In the softening step, the fruits are quickly softened by controlling the temperature, acidity and other processes, so that the next pulping step is facilitated. According to the invention, the organic acid is added, so that the softening step time can be reduced, the softening effect and the hydrolysis efficiency are improved, the productivity is saved, and the cost is reduced. In order to improve the softening effect, the pressure may be appropriately increased to be higher than the atmospheric pressure, for example, 5 to 10 MPa.
Organic acids such as citric acid, lactic acid, and malic acid can be used in the present invention. Among these, citric acid is more efficient and less costly to hydrolyze, and thus citric acid is preferably used in the present invention.
In the invention, the total addition amount of the organic acid is 0.15-0.3% of the total weight of the low-sucrose jam. And, when the organic acid is added in two batches, that is, 25 to 35% of the total weight of the organic acid is added in the softening step, and the remaining organic acid is added in the material mixing step, the hydrolysis effect is more remarkable. Preferably, when the organic acid is citric acid and the total addition amount of citric acid is 0.2 to 0.25% of the total weight of the low-sucrose jam, the hydrolysis effect thereof is very remarkable.
3. Pulping and filtering
Through the steps of pulping and filtering, the fruit is fully pulped, impurities and foreign matters are removed, and the pulped fruit juice can be fully hydrolyzed by sucrose. This step is a conventional process in the art.
4. Material mixing
In the material mixing step, stirring is carried out by heating processes such as stewing or water bath heating, and the rest organic acid such as citric acid is added to accelerate the hydrolysis of sucrose.
In the present invention, an ultrasonic treatment process is introduced. The sucrose is hydrolyzed more thoroughly by matching with organic acid, heating and ultrasonic technology. Specifically, the materials are heated and stirred for 30-50min at 85-95 ℃, and the effect is very remarkable when the ultrasonic treatment is carried out. More preferably, the ultrasonic power is 350-450W.
5. Metal detection
The metal detection step is to eliminate the risk of mixing metal substances in the finished product. This step is a conventional process in the art, using conventional equipment.
6. Sterilization
The sterilization step is to eliminate the risk of microorganisms and reduce flavor and nutrient loss by adjusting parameters. This step is a conventional process in the art.
7. Cooling
The cooling step is to reduce the temperature of the finished product so as to facilitate the subsequent filling. This step is a conventional process in the art. Typically cooled to 0-10 ℃.
8. Filling
The filling step is to pack the jam into bags, so that subsequent microbial contamination is avoided. This step is a conventional process in the art.
9. Microwave enzyme-inactivating treatment
After filling, the residual enzymes in the jam can be effectively deactivated by carrying out microwave enzyme deactivation treatment, so that the influence of the later enzymatic reaction on the product quality is avoided. The power of the microwave enzyme deactivation treatment is 0.1W, and the microwave enzyme deactivation treatment time is 8-15min.
10. Packaging arrangement
This step is a conventional process in the art.
11. Warehouse entry
This step is a conventional process. Typically refrigerated at 0-10 ℃.
12. Device cleaning
The equipment cleaning process is the only step of reducing the sucrose residue in the equipment pipeline. After the production of other common jams, a relatively high content of sucrose remains in the equipment, so that if a very low sucrose content is desired, even a 0 sucrose effect is desired, the equipment needs to be cleaned.
The common equipment cleaning process comprises the following steps:
pre-flushing, alkaline cleaning, intermediate water flushing, acid cleaning and final water flushing.
Wherein, alkali liquor and acid liquor adopt treating agents commonly used in the field, such as sodium hydroxide, concentrated nitric acid and the like. The concentration is generally 1.0-2.0%.
In the invention, a new equipment cleaning process is adopted:
pre-flushing, alkaline cleaning, intermediate water flushing, acid cleaning, intermediate water flushing, alkaline cleaning, intermediate water flushing, acid cleaning and final water flushing.
In the invention, the sucrose content is effectively reduced to a lower level by adding the process of intermediate water flushing, alkaline washing, intermediate water flushing and acid washing. Preferably, the temperature of the alkaline washing step and the acid washing step is 60-80 ℃.
Preferably, the equipment cleaning process of the invention is as follows:
pre-rinse (200-400 s), alkaline wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (600-1000 s), acid wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (200-400 s), alkaline wash (60-80 ℃,1.0-2.0%,1000-1400 s), intermediate water rinse (600-1000 s), acid wash (60-80 ℃,1.0-2.0%,1000-1400 s), last water rinse (200-400 s).
The present invention is further illustrated by the following examples and comparative examples.
Example 1
Pear/waxberry- & gt selection- & gt softening (50 ℃,10MPa pressurizing and softening, 1/3 citric acid, total citric acid amount is 0.25% of jam total weight- & gt beating and filtering (beating machine, vibrating screen) & gt mixing of materials (putting materials into a jacketed kettle with an ultrasonic generator built-in, heating, ultrasonic and stirring, temperature 95 ℃,2/3 citric acid, ultrasonic power 450W, time 50 min) & gt metal detection- & gt sterilization (130 ℃,50 min) & gt cooling (6 ℃) & gt filling- & gt microwave enzyme-inactivating treatment (0.1W, 10 min) & gt packaging- & gt warehousing (4 ℃ refrigeration)
The specific treatment process is described below.
Respectively selecting pear and waxberry; softening at 50deg.C under 10MPa, adding 1/3 of citric acid, pulping with a beater, and filtering with a vibrating screen; placing the materials into a jacketed kettle with an ultrasonic generator, adding residual citric acid, heating, applying 450W ultrasonic wave, and stirring at 95deg.C for 50min; performing metal detection by conventional equipment; performing ultra-high temperature sterilization at 130 ℃ for 50min; cooling to 6 ℃; filling; performing microwave enzyme deactivation treatment for 10min at the concentration of 0.1W; packaging; refrigerating at 4deg.C for storage. The total amount of citric acid is 0.25% of the total weight of the jam.
The sucrose content of the untreated pear is 1.7-1.9g/100g. The sucrose content of the pears treated in the manner of example 1 was below the detection limit of 0.24g/100g, reaching the zero sucrose standard. The sucrose content of the untreated waxberry is 0.3-0.5g/100g. The sucrose content of the waxberry treated in the manner of example 1 is below the detection limit of 0.24g/100g, and reaches the standard of zero sucrose.
Example 2
Pear/waxberry- & gt selection- & gt softening (50 ℃ C., 10MPa pressure softening, and adding 1/3 citric acid, the total amount of citric acid is 0.2% of the total weight of jam- & gt beating, filtering (beating machine, vibrating screen) & gt mixing of materials (putting the materials into a jacketed kettle with an ultrasonic generator built therein, starting heating, ultrasonic and stirring, temperature 85 ℃ C., adding the rest citric acid, ultrasonic power 350W, time 50 min) & gt metal detection- & gt sterilization (130 ℃ C., 50 min) & gt cooling (6 ℃ C. & gt filling- & gt microwave enzyme-inactivating treatment (0.1W, 10 min) & gt packaging- & gt warehousing (4 ℃ C. Refrigeration)
The specific treatment process is described below.
Respectively selecting pear and waxberry; softening at 50deg.C under 10MPa, adding 1/3 of citric acid, pulping with a beater, and filtering with a vibrating screen; placing the materials into a jacketed kettle with an ultrasonic generator, adding residual citric acid, heating, applying 350W ultrasonic wave, and stirring at 85deg.C for 50min; performing metal detection by conventional equipment; performing ultra-high temperature sterilization at 130 ℃ for 50min; cooling to 6 ℃; filling; performing microwave enzyme deactivation treatment for 10min at the concentration of 0.1W; packaging; refrigerating at 4deg.C for storage. The total amount of citric acid is 0.2% of the total weight of the jam.
The sucrose content of the untreated pear is 1.7-1.9g/100g. The sucrose content of the pears treated in the manner of example 2 was below the detection limit of 0.24g/100g, reaching the zero sucrose standard. The sucrose content of the untreated waxberry is 0.3-0.5g/100g. The sucrose content of the waxberry treated in the manner of example 2 is below the detection limit of 0.24g/100g, and reaches the standard of zero sucrose.
Example 3
The procedure of example 1 was repeated except that the temperature of the mixture was changed to 85℃and the ultrasonic power was 350W for 25 minutes.
As a result, the sucrose contents of pear and waxberry were 0.57g/100g and 0.26g/100g, respectively, and although they were also low in sucrose, they did not meet the zero sucrose standards of examples 1 and 2.
Example 4
The procedure of example 1 was repeated except that the temperature of the mixture was changed to 80℃and the ultrasonic power was 350W for 30 minutes.
As a result, the sucrose contents of pear and bayberry were 0.85g/100g and 0.35g/100g, respectively, and although they were also low in sucrose, they did not meet the zero sucrose standards of examples 1 and 2.
Comparative example 1
The procedure of example 2 was repeated except that the temperature of the mixture was changed to 75℃and the ultrasonic power was 450W for 50 minutes.
As a result, the sucrose contents of pear and waxberry were 1.1g/100g and 0.35g/100g, respectively. Since the temperature is lower than the range of the present invention, the effect of low sucrose cannot be well achieved.
Comparative example 2
The procedure of example 2 was repeated, except that the mixing step was changed to a temperature of 75℃and an ultrasonic power of 450W for 30 minutes, and the total amount of citric acid was 0.1% based on the total weight of the jam.
As a result, the sucrose contents of pear and waxberry were 1.2g/100g and 0.43g/100g, respectively. Since both the temperature and the amount of citric acid are lower than the range of the present invention, the effect of low sucrose cannot be well achieved.
The above is collated in table 1 below.
TABLE 1 jam production process
For the equipment after pear jam production according to the common jam production process, cleaning is carried out according to the process of table 2, and the residual content of sucrose in water at the last water flushing is detected, wherein specific data are shown in table 2.
TABLE 2 Equipment cleaning process
From the data in Table 2, it can be seen that when the temperature of the pickling and alkaline washing is lower than 60℃and only the intermediate water rinse is increased to alkaline washing to intermediate water rinse to pickling process, the residual sucrose content in the pipeline is reduced but the undetected 0 sucrose level cannot be reached. And when the cleaning process of the jam production equipment comprises the following steps: the method comprises a pre-flushing step, a first alkaline washing step, a first intermediate water flushing step, a first acid washing step, a second intermediate water flushing step, a second alkaline washing step, a third intermediate water flushing step, a second acid washing step and a last water flushing step, wherein when the temperature of the alkaline washing step and the acid washing step is 60-80 ℃, and the concentration of alkali liquor and acid liquor is 1.0-2.0%, the effect of 0 sucrose can be realized.
From the above examples and comparative examples, it is known that when the softening step is pressure-softening at 40 to 60 ℃ and the organic acid is added in the softening step and the material mixing step, respectively, the material is heated and stirred at 85 to 95 ℃ for 30 to 50 minutes in the material mixing step and the ultrasonic treatment is performed with ultrasonic power of 350 to 450W, even the sucrose amount of the jam can be controlled to be below the detection limit, achieving the 0 sucrose effect. In addition, the effect of 0 sucrose can be realized by adding an intermediate water rinse, alkali wash, intermediate water rinse and acid wash process to the equipment cleaning process for producing the common jam, wherein the temperature of the alkali wash step and the acid wash step is 60-80 ℃ and the concentration of the alkali liquor and the acid liquor is 1.0-2.0%.
Possibility of industrial application
According to the present invention, it is possible to easily achieve the production of low-sucrose jam, even 0-sucrose jam. The invention can develop ideas for 0 sucrose products added with fruit raw materials, especially can develop innovative product fields in frozen beverage markets, and has higher market value.
Claims (10)
1. The production process of the low-sucrose jam comprises the steps of fruit selection, softening, beating and filtering, material mixing, metal detection, sterilization, cooling, filling, packaging and warehousing, and is characterized in that the softening is carried out at 40-60 ℃, organic acid is added in the softening and material mixing respectively, and the total addition amount of the organic acid is 0.15-0.3% of the total weight of the low-sucrose jam.
2. The process for producing low sucrose jam according to claim 1, wherein in the step of mixing the materials, the materials are heated and stirred at 85-95 ℃ for 30-50min, and subjected to ultrasonic treatment.
3. The process for producing low sucrose jam according to claim 2, wherein in the step of mixing the materials, the ultrasonic power is 350 to 450W.
4. The process for producing low-sucrose jam according to claim 1, further comprising a step of microwave enzyme-inactivating treatment having a power of 0.1W for 8-15min between the filling step and the packaging step.
5. The process for producing low sucrose jam according to claim 1, wherein the organic acid is added in an amount of 25 to 35% by weight based on the total weight of all the organic acids in the softening step, and the remaining organic acid is added in the material mixing step.
6. The process for producing the low-sucrose jam according to claim 1, wherein the organic acid is citric acid, and the total addition amount of the citric acid is 0.2-0.25% of the total weight of the low-sucrose jam.
7. The low sucrose jam production process as in any one of claims 1 to 6 further comprising a jam production facility cleaning process comprising the steps of: the method comprises a pre-flushing step, a first alkaline washing step, a first intermediate water flushing step, a first acid washing step, a second intermediate water flushing step, a second alkaline washing step, a third intermediate water flushing step, a second acid washing step and a last water flushing step.
8. The process for producing low sucrose jam according to claim 7, wherein the temperature of the alkaline washing step and the acid washing step is 60 to 80 ℃.
9. The process for producing low sucrose jam according to claim 7, wherein the alkali and acid solutions in the alkali washing step and the acid washing step have a concentration of 1.0 to 2.0%.
10. The process for producing low sucrose jam according to claim 7, wherein the pre-washing time is 200-400s, the first alkaline washing condition is 60-80 ℃,1.0-2.0%,1000-1400s, the first intermediate water washing time is 600-1000s, the first acid washing condition is 60-80 ℃,1.0-2.0%,1000-1400s, the second intermediate water washing time is 200-400s, the second alkaline washing condition is 60-80 ℃,1.0-2.0%,1000-1400s, the third intermediate water washing time is 600-1000s, the second acid washing condition is 60-80 ℃,1.0-2.0%,1000-1400s, and the last water washing time is 200-400s.
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