CN116250620A - Preparation method of waxberry jam - Google Patents

Abstract

The invention relates to the technical field of waxberry jam, in particular to a preparation method of waxberry jam, which comprises the following steps: s1, screening; s2, sterilizing and cleaning; s3, waxberry treatment; s4, batching; s5, decocting jam; s6, canning, wherein the sweet additive in the S4 consists of the following components in parts by mass: 5 parts of fried rock candy, 2 parts of maltose, 5 parts of honey, 7 parts of white granulated sugar, 4 parts of vanilla powder, 7 parts of coarse brown sugar and 10 parts of purified water. The invention is completely prepared by adopting additive-free materials, reduces the intake of additives, adopts a spaced feeding mode to prepare, reduces the trace element loss in the materials, improves the color degree of the jam by sweet additives, and is seasoned, the particle feeling of the jam is improved by pulp and pulp separation without influencing the taste, the permeability and viscosity of the jam are improved by improving the concentration of the mixture, the waxberry is cleaned by sterilization and cleaning, and the completeness of removing pollutants is high.

Description

Preparation method of waxberry jam

Technical Field

The invention relates to the technical field of waxberry jam, in particular to a preparation method of waxberry jam.

Background

The waxberry has the effects of harmonizing stomach, promoting digestion, relieving summer-heat and stopping diarrhea, contains rich nutrients, can be processed into jam, can and the like besides fresh food, is an important raw material in food and brewing industry, and is a dessert prepared from waxberry, white sugar, maltose, lemon juice and the like.

Chinese patent discloses a red bayberry jam and a preparation method thereof, (grant publication No. CN 107581558A), the patent technology solves the problems that the common jam is easy to lose the flavor of fruits in raw materials and meanwhile, the jam is not easy to store for a long time, however, the red bayberry jam improves the storage time through fixation of chemical additives, the jam prepared by the method is harmful to the health due to excessive eating, materials are mixed in during the boiling process, trace elements are easy to be heated and lost, trace elements in the jam are lost, red bayberry is washed by clear water, the cleaning cleanliness is lower, and pollutants such as pesticides are not completely removed, so that the red bayberry jam is unfavorable for the safety of eating. Therefore, a person skilled in the art provides a preparation method of the waxberry jam, so as to solve the problems in the background art.

Disclosure of Invention

The invention aims to provide a preparation method of waxberry jam, which aims to solve the problems in the background technology.

In order to achieve the above purpose, the present invention provides the following technical solutions: a preparation method of waxberry jam comprises the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: taking 5 to 20 parts of pulp, 30 to 45 parts of fruit pulp, 3 to 9 parts of sweet additive, 1 to 4 parts of lemon juice, 5 to 20 parts of concentration improving mixture and 50 to 80 parts of purified water according to parts by mass for standby;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

As a further scheme of the invention: the sweet additive in the S4 consists of the following components in parts by mass: 5 parts of fried rock candy, 2 parts of maltose, 5 parts of honey, 7 parts of white granulated sugar, 4 parts of vanilla powder, 7 parts of coarse brown sugar and 10 parts of purified water.

As still further aspects of the invention: the concentration improving mixture in S4 consists of the following components in parts by mass: 5 parts of corn starch, 1 part of pectin, 1 part of agar, 0.5 part of crab apple gum, 4 parts of konjaku flour and 10 parts of purified water.

As still further aspects of the invention: the preparation steps of the sweet additive are as follows:

s411, taking out the rock sugar in parts by weight, placing the rock sugar in a frying pan, decocting the rock sugar with small fire, melting the rock sugar, foaming, adding purified water, and stirring;

s412, adding vanilla powder into the boiled water solution in S411, stirring, decocting for 10min, and mixing the vanilla powder into the water solution for continuous heating;

s413, sequentially adding maltose, white granulated sugar and coarse brown sugar, stirring, adding honey after melting, stopping heating, sealing and preserving heat for 30min;

s414, stopping the heat preservation operation, and naturally cooling and then filling for standby.

As still further aspects of the invention: the preparation steps of the concentration improving mixture are as follows:

s421, taking out corn starch and konjaku flour according to the mass parts, and stirring for standby;

s422, taking out pectin, agar and crab apple gum in parts by weight, grinding and mixing for later use;

s423, placing purified water into a vessel, adding the mixture of pectin, agar and Chinese flowering crabapple gum into the purified water, stirring for 30min, adding the mixture of corn starch and konjaku flour, stirring for 30min;

s424, the prepared concentration improving mixture is filled for standby.

Compared with the prior art, the invention has the beneficial effects that:

1. the preparation method of the waxberry jam completely adopts no-additive materials for preparation, color mixing, seasoning, nutrition supplementing and additive intake reduction, is beneficial to body health after long-term eating, adopts a spaced feeding mode for preparation, has different adding time of different materials, reduces trace element loss in the materials, has the effect of supplementing trace elements after eating, increases color through stir-fried rock sugar in a sweet additive, improves the color degree of the jam, improves the taste of the jam through vanilla powder seasoning in the sweet additive, and has the effects of dispelling cold and activating blood through the complementation of white granulated sugar in a coarse brown sugar box in the sweet additive;

2. the granular sensation of the jam is improved through pulp and pulp separation without affecting the taste, pulp separated from the pulp serving as a main material of the jam is used as an auxiliary material of the jam, the pulp and pulp are added for boiling at different time, the pulp elasticity is kept, the pulp is filtered, the pulp fiber is prevented from being hardened in the eating process, the taste is smooth, the eating taste is further improved, the permeability and viscosity of the jam are increased through the concentration improvement mixture, and the eating experience of the jam is improved;

3. bacteria and insects on the waxberries are removed through soaking in the saline water, pollutants on the waxberries are removed through flour water, disinfection is carried out through drying Yang Meizi external lamps, the completeness of pollutant removal is high, cleanliness of the waxberries is guaranteed, and edible safety is facilitated.

Detailed Description

Example 1

A preparation method of waxberry jam comprises the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: taking 5 parts of pulp, 30 parts of fruit pulp, 3 parts of sweet additive, 1 part of lemon juice, 5 parts of concentration improving mixture and 50 parts of purified water according to parts by mass for standby;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

Example two

A preparation method of waxberry jam comprises the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: taking 10 parts of pulp, 35 parts of fruit pulp, 5 parts of sweet additive, 2 parts of lemon juice, 10 parts of concentration improving mixture and 60 parts of purified water for later use according to the parts by mass;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

Example III

A preparation method of waxberry jam comprises the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: 15 parts of pulp, 40 parts of fruit pulp, 7 parts of sweet additive, 3 parts of lemon juice, 15 parts of concentration improving mixture and 70 parts of purified water are taken out according to the parts by mass for standby;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

Example IV

A preparation method of waxberry jam comprises the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: taking 20 parts of pulp, 45 parts of fruits, 9 parts of sweet additive, 4 parts of lemon juice, 20 parts of concentration improving mixture and 80 parts of purified water for later use according to the parts by mass;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

The sweet additive in the first embodiment, the second embodiment, the third embodiment and the fourth embodiment comprises the following components in parts by mass: 5 parts of fried rock candy, 2 parts of maltose, 5 parts of honey, 7 parts of white granulated sugar, 4 parts of vanilla powder, 7 parts of coarse brown sugar and 10 parts of purified water, and the preparation steps of the sweet additive are as follows:

s411, taking out the rock sugar in parts by weight, placing the rock sugar in a frying pan, decocting the rock sugar with small fire, melting the rock sugar, foaming, adding purified water, and stirring;

s412, adding vanilla powder into the boiled water solution in S411, stirring, decocting for 10min, and mixing the vanilla powder into the water solution for continuous heating;

s413, sequentially adding maltose, white granulated sugar and coarse brown sugar, stirring, adding honey after melting, stopping heating, sealing and preserving heat for 30min;

s414, stopping the heat preservation operation, and naturally cooling and then filling for standby.

The concentration improving mixture in the first, second, third and fourth embodiments consists of the following components in parts by mass: the preparation method of the concentration improving mixture comprises the following steps of 5 parts of corn starch, 1 part of pectin, 1 part of agar, 0.5 part of crab apple gum, 4 parts of konjak flour and 10 parts of purified water:

s421, taking out corn starch and konjaku flour according to the mass parts, and stirring for standby;

s422, taking out pectin, agar and crab apple gum in parts by weight, grinding and mixing for later use;

s423, placing purified water into a vessel, adding the mixture of pectin, agar and Chinese flowering crabapple gum into the purified water, stirring for 30min, adding the mixture of corn starch and konjaku flour, stirring for 30min;

s424, the prepared concentration improving mixture is filled for standby.

The waxberry jam prepared by the invention is selected as the first embodiment, the second embodiment, the third embodiment and the fourth embodiment, and the waxberry jam prepared by the patent publication and the preparation method thereof (publication day: 2018.01.16, publication number: CN 107581558A) are selected as the comparison examples, and the manual quality assessment scoring is carried out respectively;

20 passersby are selected as the commentators, 10 adults and 10 children respectively, and the taste, the pulp elasticity, the color and the sweetness are evaluated respectively, and the judgment standards are as follows:

the taste takes the personal preference degree of the commentators after tasting various jams as a judgment, and the more the preference score is, the more the score is, the score range is 1-10 points;

the pulp elasticity takes the sense of the various jams tasted by a commentator as a judgment, the higher the sense elasticity is, the higher the score is, and the score range is 1-10 points;

the color takes the visual brightness of the various jams watched by the commentator as the judgment, the more bright red the color is, the higher the score is, and the score range is 1-10 minutes;

the sweetness is judged by taking the taste of various jams after tasting by a commentator, the sweetness score is higher as the taste is higher, and the score range is 1-10 points;

the waxberry jams prepared in the first embodiment, the second embodiment, the third embodiment, the fourth embodiment and the comparative example are respectively taken out 20 parts, 10 g of the waxberry jams are taken out, the mouth is rinsed after one waxberry jam is eaten, the next tasting of the waxberry jam is carried out after 3 minutes, the scoring is carried out in a table corresponding to the waxberry jam in time after the tasting, the scoring is summarized, and the sum of the scoring is taken as comparative data, wherein the specific situation is shown in the table.

Table-waxberry jam scoring comparison table

According to the table one, the taste scores of the first embodiment, the second embodiment, the third embodiment and the fourth embodiment are higher than those of the first comparative embodiment, the taste of the waxberry jam prepared by the invention is better than that of the waxberry jam in the market, the pulp elasticity scores of the first embodiment, the second embodiment, the third embodiment and the fourth embodiment are higher than those of the first comparative embodiment, the pulp elasticity of the waxberry jam prepared by the invention is better than that of the first comparative embodiment, the sweetness scores of the first embodiment, the second embodiment, the third embodiment and the fourth embodiment are higher than those of the first comparative embodiment, the sweetness of the waxberry jam prepared by the invention is better than that of the first comparative embodiment, the edible experience of the jam is improved according to the taste, the pulp elasticity and the sweetness, the color score of the first embodiment, the second embodiment, the third embodiment and the fourth embodiment is not great than that of the first comparative embodiment, the jam prepared by the fourth embodiment does not contain additives such as pigments, the waxberry intake is reduced, the color of the waxberry jam is not reduced, and the eating quality is good for long term health.

The foregoing description is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical solution of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.

Claims (5)

1. The preparation method of the waxberry jam is characterized by comprising the following steps:

s1, screening: selecting waxberries with consistent size, dry fruit surfaces and bright red color, and removing leaves and stems on the waxberries for later use;

s2, sterilizing and cleaning: the method comprises the following steps:

s201, adding salt into warm water, stirring to prepare brine, storing the brine in a vessel, placing the brine into a heat-preserving steamer, keeping the temperature of the brine at 30 ℃, adding waxberry into the brine, soaking for 20-30 min, sterilizing and expelling parasites;

s202, adding flour into clear water, stirring and mixing, flushing and taking out waxberry soaked in the saline water, pouring the waxberry soaked in the clear water added with the flour, soaking for 20-30 min, and removing dirty matters;

s203, washing the soaked waxberries with clear water, and draining water for later use;

s204, drying Yang Meishang the adhered water solution, wherein the drying temperature is 55-60 ℃, sterilizing the waxberry by an ultraviolet lamp for 10-15 min, and taking out the treated waxberry for later use;

s3, waxberry treatment: manually cutting off the cores in the waxberries, collecting the pulps for later use, cutting off the outer ends of the pulps for later use, crushing and grinding the inner ends of the pulps, filtering out hardened pulp fibers after crushing and grinding, and discarding the pulp for later use;

s4, proportioning: taking 5 to 20 parts of pulp, 30 to 45 parts of fruit pulp, 3 to 9 parts of sweet additive, 1 to 4 parts of lemon juice, 5 to 20 parts of concentration improving mixture and 50 to 80 parts of purified water according to parts by mass for standby;

s5, decocting jam: adding purified water into a jam decocting pot for heating, adding fruit pulp and sweet additive after boiling water, decocting for 20-30 min, adding the outer end of pulp, continuously decocting for 10-15 min, adding the concentration-improving mixture, decocting for 3-5 min, adding lemon juice when the temperature is reduced to 65-70 ℃, mixing, filling the mixture, and cooling the decocted jam for later use;

s6, canning: the glass jar is scalded by boiled water, the glass jar is inverted for airing moisture, jam is put into the glass jar for storage and is put into a refrigerating chamber for refrigeration.

2. The preparation method of the waxberry jam according to claim 1, wherein the sweet additive in S4 consists of the following components in parts by mass: 5 parts of fried rock candy, 2 parts of maltose, 5 parts of honey, 7 parts of white granulated sugar, 4 parts of vanilla powder, 7 parts of coarse brown sugar and 10 parts of purified water.

3. The preparation method of the waxberry jam according to claim 1, wherein the concentration improving mixture in S4 consists of the following components in parts by mass: 5 parts of corn starch, 1 part of pectin, 1 part of agar, 0.5 part of crab apple gum, 4 parts of konjaku flour and 10 parts of purified water.

4. The method for preparing the waxberry jam according to claim 2, wherein the sweet additive is prepared by the following steps:

s411, taking out the rock sugar in parts by weight, placing the rock sugar in a frying pan, decocting the rock sugar with small fire, melting the rock sugar, foaming, adding purified water, and stirring;

s412, adding vanilla powder into the boiled water solution in S411, stirring, decocting for 10min, and mixing the vanilla powder into the water solution for continuous heating;

s413, sequentially adding maltose, white granulated sugar and coarse brown sugar, stirring, adding honey after melting, stopping heating, sealing and preserving heat for 30min;

s414, stopping the heat preservation operation, and naturally cooling and then filling for standby.

5. A method for preparing a bayberry jam according to claim 3, wherein the concentration-improving mixture is prepared by the steps of:

s421, taking out corn starch and konjaku flour according to the mass parts, and stirring for standby;

s422, taking out pectin, agar and crab apple gum in parts by weight, grinding and mixing for later use;

s423, placing purified water into a vessel, adding the mixture of pectin, agar and Chinese flowering crabapple gum into the purified water, stirring for 30min, adding the mixture of corn starch and konjaku flour, stirring for 30min;

s424, the prepared concentration improving mixture is filled for standby.