CN104171781A - Low-sugar raspberry composite jam and preparation method thereof - Google Patents
Low-sugar raspberry composite jam and preparation method thereof Download PDFInfo
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- CN104171781A CN104171781A CN201410338442.7A CN201410338442A CN104171781A CN 104171781 A CN104171781 A CN 104171781A CN 201410338442 A CN201410338442 A CN 201410338442A CN 104171781 A CN104171781 A CN 104171781A
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- raspberry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- 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 belongs to the technical field of food, and particularly discloses low-sugar raspberry composite jam and a preparation method thereof. The low-sugar raspberry composite jam comprises the following components in parts by weight: 280-320 parts of black raspberry fruits, 90-110 parts of red raspberry fruits, 300-350 parts of carrots, 2-4 parts of red dates, 2-5 parts of medlar fruits, 3-6 parts of aloes, 1-5 parts of cherries, 150-200 parts of white granulated sugar, 4-6 parts of low methoxyl pectin, 0.5-1.0 part of CaCl2 and 0.10-0.20 part of xanthan gum. The preparation method comprises the steps of rinsing, pulping, blending, vacuum concentration, vacuum packaging and ultrahigh pressure sterilization. The low-sugar raspberry composite jam provided by the invention has the functions of resisting aging, beautifying, balancing blood pressure, improving eyesight, treating gastrointestinal diseases and preventing multiple cancers, tastes sweet and acidy, and is good for people of all ages; the preparation method utilizes techniques of low-temperature vacuum concentration and ultrahigh pressure sterilization, and therefore nutrient substances in the raw materials are protected from damage.
Description
Technical field
The present invention relates to food technology field, be specifically related to the compound jam of a kind of low sugar raspberry, also relate to its preparation method simultaneously.
Background technology
Raspberry is described as the king of third generation gold fruit in European and American developed countries, in China, raspberry is called as " raspberry ", uses traditionally as medicinal material.Its fruity of raspberry is sweet, can eat raw, in fruit, be rich in the multiple nutrients materials such as SOD, ellagic acid, anthocyanidin, salicylic acid, raspberry ketone, selenium, vitamin C, vitamin E, amino acid, there is anti-ageing, beauty treatment, flat blood pressure, improving eyesight, control gastrointestinal disease, the effect of prevention kinds cancer.Its nutritive value, far above general fruit, has become the important health food of developed country.Because fruit of raspberry belongs to berries, normal temperature is preserved and within 24 hours, is started to go bad, so needs a kind of harvesting can process the method for processing the same day, makes its preservation local flavor and nutrition so that storage and sale.
Existing conventional jam processing method all has the process of high temperature process, and high temperature process can be destroyed the nutriment in processing raw material, and the nutritive value of jam is reduced greatly.
Summary of the invention
The object of this invention is to provide the compound jam of a kind of low sugar raspberry, there is anti-ageing, beauty treatment, flat blood pressure, improving eyesight, control gastrointestinal disease, the effect of prevention kinds cancer, and sweet mouthfeel is good to eat, all-ages.
The present invention also aims to provide the preparation method of the compound jam of a kind of low sugar raspberry.
In order to realize above object, the technical solution adopted in the present invention is: the compound jam of a kind of low sugar raspberry, is made by the raw material of following parts by weight:
Preferably, the compound jam of low sugar raspberry is made by the raw material of following parts by weight:
A preparation method for the compound jam of low sugar raspberry, comprises the following steps:
(1) take respectively the raw material of following parts by weight: black raspberry fruit 280-320 part, red raspberry fruit 90-110 part, carrot 300-350 part, red date 2-4 part, matrimony vine 2-5 part, aloe 3-6 part, cherry 1-5 part, white granulated sugar 150-200 part, LM 4-6 part, CaCl
20.5-1.0 part, xanthans 0.10-0.20 part;
(2) black raspberry fruit is mixed with red raspberry fruit and carries out rinsing;
(3) carrot is cut into carrot block, puts into boiling water and precook, until soft rotten;
(4) by the good black raspberry of rinsing fruit, red raspberry fruit, the carrot block that step (3) is handled well is put into beater and is pulled an oar together with red date, matrimony vine, aloe, cherry, beats and stops when there is no obvious solid particle, makes mixed serum;
(5) CaCl
2water dissolves, and obtains calcium chloride solution, in described mixed serum, adds calcium chloride solution, stirs, then adds LM, continues to stir, and adds afterwards white granulated sugar and xanthans again, fully stirs, and obtains mixed liquor;
(6) mixed liquor is concentrated under vacuum, be concentrated in mixed liquor soluble solid weight content to 40%-45%;
(7) mixed liquor having concentrated is carried out to vacuum packaging with vacuum packaging bag, then put into the sterilization of ultra-high pressure sterilization equipment, make the compound jam of low sugar raspberry.
Preferably, in step (3), carrot is cut into and is less than 1cm
3carrot block.
In step (6), when mixed liquor is concentrated under vacuum, temperature is controlled at 50-55 ℃, and pressure is controlled at 0.1-0.15MPa.
In step (7), during the sterilization of ultra-high pressure sterilization equipment, pressure 550-600MPa, temperature 50-55 ℃, sterilizing time is 20-25 minute.
The compound jam of low sugar raspberry provided by the invention, take black raspberry fruit, red raspberry fruit and carrot is primary raw material, have anti-ageing, beauty treatment, flat blood pressure, improving eyesight, control the effect of gastrointestinal disease, prevention kinds cancer, and sweet mouthfeel is good to eat, all-ages.Composite by plurality of raw materials of this compound jam, makes the functional more outstanding of flat blood pressure, improving eyesight, beauty treatment.
The preparation method of the compound jam of low sugar raspberry provided by the invention; in process, temperature is no more than 60 ℃; retained to greatest extent nutriment; in process, nutritive loss is few; utilize cryogenic vacuum to concentrate and Technology of Ultra-high Pressure Sterilization; guaranteed that product produces at a lower temperature, thereby guaranteed to the full extent the functional of the compound jam of low sugar raspberry, and protected nutriment not wherein to be destroyed.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
The compound jam of low sugar raspberry, is made by the raw material of following parts by weight:
The preparation method of the compound jam of low sugar raspberry, comprises the following steps:
(1) by above parts by weight, take raw material;
(2) black raspberry fruit is mixed with red raspberry fruit, carry out rinsing;
(3) carrot is cut into and is less than 1cm
3carrot block, put into boiling water and precook, until soft rotten;
(4) by the good black raspberry of rinsing fruit, red raspberry fruit, the carrot block that step (3) is handled well is put into beater and is pulled an oar together with red date, matrimony vine, aloe, cherry, beats and stops when there is no obvious solid particle, makes mixed serum;
(5) CaCl
2water dissolves, and makes the calcium chloride solution of 0.5g/ml, in mixed serum, adds calcium chloride solution, stirs, add again LM, continue to stir, afterwards white granulated sugar and xanthans are mixed, and then add in mixed serum, fully stir, obtain mixed liquor;
(6) mixed liquor is concentrated under vacuum, temperature is controlled at 55 ℃, and pressure is controlled at 0.1-0.15MPa, is concentrated into soluble solid weight content to 40% in mixed liquor;
(7) mixed liquor having concentrated is carried out to vacuum packaging with vacuum packaging bag, then put into the sterilization of ultra-high pressure sterilization equipment, pressure is controlled at 550-600MPa, temperature 50 C, and sterilizing time is 25 minutes, makes the compound jam of low sugar raspberry.
Embodiment 2
The compound jam of low sugar raspberry, is made by the raw material of following parts by weight:
The preparation method of the compound jam of low sugar raspberry, comprises the following steps:
(1) by above parts by weight, take raw material;
(2) black raspberry fruit is mixed with red raspberry fruit, carry out rinsing;
(3) carrot is cut into and is less than 1cm
3carrot block, put into boiling water and precook, until soft rotten;
(4) by the good black raspberry of rinsing fruit, red raspberry fruit, the carrot block that step (3) is handled well is put into beater and is pulled an oar together with red date, matrimony vine, aloe, cherry, beats and stops when there is no obvious solid particle, makes mixed serum;
(5) CaCl
2water dissolves, and makes the calcium chloride solution of 0.5g/ml, in mixed serum, adds calcium chloride solution, stirs, add again LM, continue to stir, afterwards white granulated sugar and xanthans are mixed, and then add in mixed serum, fully stir, obtain mixed liquor;
(6) mixed liquor is concentrated under vacuum, temperature is controlled at 50 ℃, and pressure is controlled at 0.1-0.15MPa, is concentrated into soluble solid weight content to 45% in mixed liquor;
(7) mixed liquor having concentrated is carried out to vacuum packaging with vacuum packaging bag, then put into the sterilization of ultra-high pressure sterilization equipment, pressure is controlled at 550-600MPa, 55 ℃ of temperature, and sterilizing time is 20 minutes, makes the compound jam of low sugar raspberry.
Embodiment 3
The compound jam of low sugar raspberry, is made by the raw material of following parts by weight:
The preparation method of the compound jam of low sugar raspberry, comprises the following steps:
(1) by above parts by weight, take raw material;
(2) black raspberry fruit is mixed with red raspberry fruit, carry out rinsing;
(3) carrot is cut into and is less than 1cm
3carrot block, put into boiling water and precook, until soft rotten;
(4) by the good black raspberry of rinsing fruit, red raspberry fruit, the carrot block that step (3) is handled well is put into beater and is pulled an oar together with red date, matrimony vine, aloe, cherry, beats and stops when there is no obvious solid particle, makes mixed serum;
(5) CaCl
2water dissolves, and makes the calcium chloride solution of 0.5g/ml, in mixed serum, adds calcium chloride solution, stirs, add again LM, continue to stir, afterwards white granulated sugar and xanthans are mixed, and then add in mixed serum, fully stir, obtain mixed liquor;
(6) mixed liquor is concentrated under vacuum, temperature is controlled at 50 ℃, and pressure is controlled at 0.1-0.15MPa, is concentrated into soluble solid weight content to 45% in mixed liquor;
(7) mixed liquor having concentrated is carried out to vacuum packaging with vacuum packaging bag, then put into the sterilization of ultra-high pressure sterilization equipment, pressure is controlled at 550-600MPa, temperature 50 C, and sterilizing time is 20 minutes, makes the compound jam of low sugar raspberry.
The quality inspection of the compound jam of low sugar raspberry that embodiment 1-3 makes the results are shown in Table shown in 1-3.
Table 1 embodiment 1 low sugar raspberry composite fruit jam products quality inspection result
| Test item | Measurement unit | Specification requirement | Testing result | Conclusion |
| Soluble solid | 20 ℃ of refractive powers | ≥25 | 42 | Qualified |
| Total arsenic (As) | mg/kg | ≤0.5 | ＜0.5 | Qualified |
| Plumbous (Pb) | mg/kg | ≤1.0 | ＜1.0 | Qualified |
| Tin (Sn) | mg/kg | ≤250 | ＜250 | Qualified |
| Total clump count | cfu/g | ≤1500 | ＜1500 | Qualified |
| Coliform | MPN/100g | ≤30 | ＜30 | Qualified |
| Mold count | cfu/g | ≤100 | ＜100 | Qualified |
| Salmonella | cfu/g | Must not detect | Do not detect | Qualified |
| Shigella | cfu/g | Must not detect | Do not detect | Qualified |
| Staphylococcus aureus | cfu/g | Must not detect | Do not detect | Qualified |
Table 2 embodiment 2 low sugar raspberry composite fruit jam products quality inspection results
| Test item | Measurement unit | Specification requirement | Testing result | Conclusion |
| Soluble solid | 20 ℃ of refractive powers | ≥25 | 42 | Qualified |
| Total arsenic (As) | mg/kg | ≤0.5 | ＜0.5 | Qualified |
| Plumbous (Pb) | mg/kg | ≤1.0 | ＜1.0 | Qualified |
| Tin (Sn) | mg/kg | ≤250 | ＜250 | Qualified |
| Total clump count | cfu/g | ≤1500 | ＜1500 | Qualified |
| Coliform | MPN/100g | ≤30 | ＜30 | Qualified |
| Mold count | cfu/g | ≤100 | ＜100 | Qualified |
| Salmonella | cfu/g | Must not detect | Do not detect | Qualified |
| Shigella | cfu/g | Must not detect | Do not detect | Qualified |
| Staphylococcus aureus | cfu/g | Must not detect | Do not detect | Qualified |
Table 3 embodiment 3 low sugar raspberry composite fruit jam products quality inspection results
| Test item | Measurement unit | Specification requirement | Testing result | Conclusion |
| Soluble solid | 20 ℃ of refractive powers | ≥25 | 42 | Qualified |
| Total arsenic (As) | mg/kg | ≤0.5 | ＜0.5 | Qualified |
| Plumbous (Pb) | mg/kg | ≤1.0 | ＜1.0 | Qualified |
| Tin (Sn) | mg/kg | ≤250 | ＜250 | Qualified |
| Total clump count | cfu/g | ≤1500 | ＜1500 | Qualified |
| Coliform | MPN/100g | ≤30 | ＜30 | Qualified |
| Mold count | cfu/g | ≤100 | ＜100 | Qualified |
| Salmonella | cfu/g | Must not detect | Do not detect | Qualified |
| Shigella | cfu/g | Must not detect | Do not detect | Qualified |
| Staphylococcus aureus | cfu/g | Must not detect | Do not detect | Qualified |
Claims (6)
1. the compound jam of low sugar raspberry, is characterized in that, by the raw material of following parts by weight, is made:
2. the compound jam of low sugar raspberry according to claim 1, is characterized in that, by the raw material of following parts by weight, is made:
3. a preparation method for the compound jam of low sugar raspberry, is characterized in that, comprises the following steps:
(1) take respectively the raw material of following parts by weight: black raspberry fruit 280-320 part, red raspberry fruit 90-110 part, carrot 300-350 part, red date 2-4 part, matrimony vine 2-5 part, aloe 3-6 part, cherry 1-5 part, white granulated sugar 150-200 part, LM 4-6 part, CaCl
20.5-1.0 part, xanthans 0.10-0.20 part;
(2) black raspberry fruit is mixed with red raspberry fruit and carries out rinsing;
(3) carrot is cut into carrot block, puts into boiling water and precook, until soft rotten;
(4) by the good black raspberry of rinsing fruit, red raspberry fruit, the carrot block that step (3) is handled well is put into beater and is pulled an oar together with red date, matrimony vine, aloe, cherry, beats and stops when there is no obvious solid particle, makes mixed serum;
(5) CaCl
2water dissolves, and obtains calcium chloride solution, in described mixed serum, adds calcium chloride solution, stirs, then adds LM, continues to stir, and adds afterwards white granulated sugar and xanthans again, fully stirs, and obtains mixed liquor;
(6) mixed liquor is concentrated under vacuum, be concentrated in mixed liquor soluble solid weight content to 40%-45%;
(7) mixed liquor having concentrated is carried out to vacuum packaging with vacuum packaging bag, then put into the sterilization of ultra-high pressure sterilization equipment, make the compound jam of low sugar raspberry.
4. the preparation method of the compound jam of low sugar raspberry according to claim 3, is characterized in that, in step (3), carrot is cut into and is less than 1cm
3carrot block.
5. the preparation method of the compound jam of low sugar raspberry according to claim 3, is characterized in that, in step (6), when mixed liquor is concentrated under vacuum, temperature is controlled at 50-55 ℃, and pressure is controlled at 0.1-0.15MPa.
6. the preparation method of the compound jam of low sugar raspberry according to claim 3, is characterized in that, in step (7), and during the sterilization of ultra-high pressure sterilization equipment, pressure 550-600MPa, temperature 50-55 ℃, sterilizing time is 20-25 minute.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410338442.7A CN104171781A (en) | 2014-07-16 | 2014-07-16 | Low-sugar raspberry composite jam and preparation method thereof |
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| CN201410338442.7A CN104171781A (en) | 2014-07-16 | 2014-07-16 | Low-sugar raspberry composite jam and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905363A (en) * | 2015-06-08 | 2015-09-16 | 沈阳工学院 | Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam |
| CN105053763A (en) * | 2015-09-11 | 2015-11-18 | 漯河医学高等专科学校 | Jam for purging gut and expelling toxin |
| CN105767994A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Aging preventing large cherry jam |
| CN106036693A (en) * | 2016-06-22 | 2016-10-26 | 安徽金豪生态农业科技有限公司 | Nutritional and healthcare needle mushroom jelly capable of assisting in delaying senescence and preparation method thereof |
| CN106509753A (en) * | 2016-09-30 | 2017-03-22 | 华南农业大学 | Persea americana jam and preparation method thereof |
| CN108651928A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of compound health jam and preparation method thereof |
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| CN101129172A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | Method for processing blackberry fruit pulp with low sugar |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905363A (en) * | 2015-06-08 | 2015-09-16 | 沈阳工学院 | Method for synchronously preparing natural red raspberry juice and de-seeded red raspberry jam |
| CN105053763A (en) * | 2015-09-11 | 2015-11-18 | 漯河医学高等专科学校 | Jam for purging gut and expelling toxin |
| CN105767994A (en) * | 2016-03-14 | 2016-07-20 | 阜阳市颍州区金湖丰种植农民专业合作社 | Aging preventing large cherry jam |
| CN106036693A (en) * | 2016-06-22 | 2016-10-26 | 安徽金豪生态农业科技有限公司 | Nutritional and healthcare needle mushroom jelly capable of assisting in delaying senescence and preparation method thereof |
| CN106509753A (en) * | 2016-09-30 | 2017-03-22 | 华南农业大学 | Persea americana jam and preparation method thereof |
| CN108651928A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of compound health jam and preparation method thereof |
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Application publication date: 20141203 |
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