CN104543648A - Jam with multiple nutrients and making method of jam - Google Patents

Abstract

The invention discloses a jam with multiple nutrients and a making method of the jam. The jam is characterized by comprising the following raw materials in parts by weight: 20-40 parts of honey, 50-70 parts of apples, 0.05-0.08 part of malic acid, 12-15 parts of strawberry pieces, 3-5 parts of pineapple juice, 3-6 parts of citric acid, 10-20 parts of white granulated sugar, 0.5-0.8 part of hydroxymethyl cellulose sodium, 1.2-1.5 parts of pectin, 4-6 parts of jelly powder, 0.03-0.05 percent of strawberry essence and 200-300 parts of water. A sour agent is adopted in the invention so that the product has a unique sour. The addition of the hydroxymethyl cellulose sodium and the pectin ensures that the product has a moderate viscosity and good flavor and taste, is delicious, and can not easily go bad. The nutritional ingredients of the raw materials are retained to the maximum degree, and any chemical additive is not included in the jam. The produced jam has the efficacies of increasing appetite, nourishing face, helping digestion and the like. The product is obtained by adopting a vacuum concentration process, and the original nutrients and flavor of the jam are better preserved.

Description

A kind of multielement nutrition jam and preparation method thereof

Technical field

The invention belongs to food technology field, be specifically related to a kind of multielement nutrition jam and preparation method thereof.

Background technology

Jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, rose hips, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally, when only making, the same time only uses a kind of fruit usually.

Vitamin C in apple is the healthy element of cardiovascular patron saint, cardiac.The sweet acid of its nature and flavor and put down, micro-salty, nontoxic, have promote the production of body fluid to quench thirst, beneficial spleen antidiarrheal, harmonizing stomach and lowering adverse Qi effect.The people eating more apple is low more than the people not eating or eat less apple probability of catching a cold.Air pollution is relatively serious, eats apple more and can improve respiratory system and PFT, and protection lung is from the impact of dust in air and flue dust.Colloid in apple and trace element chromium can keep the stable of blood sugar, so everybody healthy snack is not only by apple, and be that all want to control the requisite fruit of people of blood sugar, and it can also reduce cholesterol effectively.

Honey can improve the composition of blood, advance heart and brain and blood vessel function, thus usually take and have advantage very much in cardiovascular patient, honey has maintenance effects to liver, can advance liver cell regeneration, be configured with certain inhibition to fatty liver, edible honey energy agility makes up strength, eliminate tired out, build up one's resistance to disease; Honey also has the effect of sterilizing, and usually edible honey, not only without hindrance to tooth, can also play the effect of sterilization in oral cavity, and honey can cure the skin damage of moderate, and particularly scorch, during using honey as skin wound dressing, bacterium cannot grow up; Honey can also relax bowel (as long as natural seasoned true honey has the effect relaxed bowel).

Strawberry is rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, vitamin B1, B2, nicotinic acid and mineral calcium, magnesium, phosphorus, potassium, iron etc., these nutrients are to good facilitation of having grown, of great advantage to old man, children.Foreign scholar studies discovery, the active ingredient in strawberry, can suppress the growth of cancerous swelling.Every hectogram strawberry is containing vitamin C 50-100 milligram, higher more than 10 times than apple, grape.Scientific research confirmed already, and vitamin C can eliminate intercellular lax and tense situation, and make brain cell firm in structure, skin exquisiteness is flexible, has material impact to brain and intelligence development.Eat of strawberry after meal, decomposable asymmetric choice net food fat, favourable digestion.

Summary of the invention

The object of this invention is to provide health delicious, formula is comparatively simple, nutritional labeling is high, multielement nutrition jam of mouthfeel uniqueness and preparation method thereof.

The invention provides a kind of multielement nutrition jam and preparation method thereof, it is characterized in that, jam is made up of the following raw material with weight:

Honey 20-40 part, apple 50-70 part, malic acid 0. 05-0.08 part, strawberry block 12-15 part, pineapple juice 3-5 part, citric acid 3-6 part, white granulated sugar 10-20 part, sodium cellulose glycolate 0.5-0. 8 parts, pectin 1.2-1.5 part, jelly powder 4-6 part, strawberry essence 0.03-0.05%, water 200-300 part.

A preparation method for multielement nutrition jam, is characterized in that, comprises the steps:

(1) select fresh strawberry, clean, be broken into the 1/3-1/2 of whole fruit, get Fresh Lemon peeling, remove seed, squeeze the juice, obtain lemon juice;

(2) select maturation, have no mechanical damage, without corrupt pineapple, peeling, is cut into 3-4cm fritter, after squeezing the juice, filter with fruit juice strainer, gained melon juice is preserved stand-by under the cryogenic conditions of 0-4 DEG C,

(3) cleaned by apple, be cut into 4-5cm fritter, be placed in after steamer steams 10-15min, add in beater, add the water of 25-30%, making beating, gained capsule meat slag slurry is preserved stand-by under the cryogenic conditions of 0-4 DEG C;

(4) in cider, add malic acid regulate pH=5-6, add white granulated sugar, sodium cellulose glycolate, pectin mixes, load in vacuum decker, at-0.01 ~-0.03MPa, circulate at temperature 55-65 DEG C 35-45min,

(5) in cider, add honey, strawberry block, pineapple juice, regulate pH=4-5 with citric acid, be concentrated into soluble solid to 20-30%,

(6) jam concentrated is poured in bottle, add jelly powder, strawberry essence, sterilization 10-20 min at 85-95 DEG C of temperature, and be cooled to normal temperature in time.

The beneficial effect of the invention:

The present invention divides multielement nutrition jam to be prepared from raw materials such as honey collocation apple, strawberry, pineapple, lemon juices, citric acid and malic acid are as acid, product is made to have unique tart flavour and sour, sodium cellulose glycolate and pectin can make the viscosity of product moderate, tasty and refreshing as complex thickener, local flavor and mouthfeel good, also effectively prevent the elutriation phenomenon of strawberry jam product, thus final products are not perishable simultaneously.The jam particle of gained is fine and smooth and be evenly distributed, and does not scatter, delicate mouthfeel, moderately sour and sweet, and the various nutrition of raw material is farthest retained, and not containing any chemical addition agent, has to promote appetite, nourish the effect such as appearance, appetite-stimulating indigestion-relieving.This product adopts vacuum concentration process, saves the original nutrition of jam and local flavor preferably, avoids the boiling of general jam normal temperature and concentrates the nutrition that causes and destroy large and boil highly seasoned shortcoming.

Detailed description of the invention

Embodiment 1

A kind of multielement nutrition jam, it is characterized in that, be made up of the following raw material with weight: honey 20 parts, apple 50 parts, malic acid 0. 05 parts, strawberry block 12 parts, pineapple juice 3 parts, citric acid 3 parts, white granulated sugar 10 parts, sodium cellulose glycolate 0.5 part, pectin 1.2 parts, jelly powder 4 parts, strawberry essence 0.03%, 200 parts, water.

A preparation method for multielement nutrition jam, is characterized in that, comprises the steps:

(1) select fresh strawberry, clean, be broken into 1/3 of whole fruit, get Fresh Lemon peeling, remove seed, squeeze the juice, obtain lemon juice;

(2) select maturation, have no mechanical damage, without corrupt pineapple, peeling, is cut into 3-4cm fritter, after squeezing the juice, filter with fruit juice strainer, gained melon juice is preserved stand-by under the cryogenic conditions of 0-4 DEG C,

(3) cleaned by apple, be cut into 4cm fritter, be placed in after steamer steams 10min, add in beater, add the water of 25%, making beating, gained capsule meat slag slurry is preserved stand-by under the cryogenic conditions of 0-4 DEG C;

(4) in cider, add malic acid regulate pH=5-6, add white granulated sugar, sodium cellulose glycolate, pectin mixes, load in vacuum decker, at-0.01MPa, circulate at temperature 55 DEG C 45min,

(5) in cider, add honey, strawberry block, pineapple juice, regulate pH=4-5 with citric acid, be concentrated into soluble solid to 20%,

(6) jam concentrated is poured in bottle, add jelly powder, strawberry essence, sterilization 20 min at 85 DEG C of temperature, and be cooled to normal temperature in time.

Embodiment 2

A kind of multielement nutrition jam, it is characterized in that, be made up of the following raw material with weight: honey 30 parts, apple 50 parts, malic acid 0.08 part, strawberry block 15 parts, pineapple juice 5 parts, citric acid 5 parts, white granulated sugar 15 parts, sodium cellulose glycolate 0.6 part, pectin 1.5 parts, jelly powder 5 parts, strawberry essence 0.05%, 300 parts, water.

A preparation method for multielement nutrition jam, is characterized in that, comprises the steps:

(1) select fresh strawberry, clean, be broken into 1/2 of whole fruit, get Fresh Lemon peeling, remove seed, squeeze the juice, obtain lemon juice;

(2) select maturation, have no mechanical damage, without corrupt pineapple, peeling, is cut into 4cm fritter, after squeezing the juice, filter with fruit juice strainer, gained melon juice is preserved stand-by under the cryogenic conditions of 0-4 DEG C,

(3) cleaned by apple, be cut into 5cm fritter, be placed in after steamer steams 15min, add in beater, add the water of 30%, making beating, gained capsule meat slag slurry is preserved stand-by under the cryogenic conditions of 0-4 DEG C;

(4) in cider, add malic acid regulate pH=5-6, add white granulated sugar, sodium cellulose glycolate, pectin mixes, load in vacuum decker, at-0.03MPa, circulate at temperature 65 DEG C 35min,

(5) in cider, add honey, strawberry block, pineapple juice, regulate pH=4-5 with citric acid, be concentrated into soluble solid to 30%,

(6) jam concentrated is poured in bottle, add jelly powder, strawberry essence, sterilization 10 min at 95 DEG C of temperature, and be cooled to normal temperature in time.

Claims (2)

1. a multielement nutrition jam, is characterized in that, is made up of the following raw material with weight:

Honey 20-40 part, apple 50-70 part, malic acid 0. 05-0.08 part, strawberry block 12-15 part, pineapple juice 3-5 part, citric acid 3-6 part, white granulated sugar 10-20 part, sodium cellulose glycolate 0.5-0. 8 parts, pectin 1.2-1.5 part, jelly powder 4-6 part, strawberry essence 0.03-0.05%, water 200-300 part.

2. a preparation method for multielement nutrition jam, is characterized in that, comprises the steps:

(1) select fresh strawberry, clean, be broken into the 1/3-1/2 of whole fruit, get Fresh Lemon peeling, remove seed, squeeze the juice, obtain lemon juice;

(2) select maturation, have no mechanical damage, without corrupt pineapple, peeling, is cut into 3-4cm fritter, after squeezing the juice, filter with fruit juice strainer, gained melon juice is preserved stand-by under the cryogenic conditions of 0-4 DEG C,

(3) cleaned by apple, be cut into 4-5cm fritter, be placed in after steamer steams 10-15min, add in beater, add the water of 25-30%, making beating, gained capsule meat slag slurry is preserved stand-by under the cryogenic conditions of 0-4 DEG C;

(4) in cider, add malic acid regulate pH=5-6, add white granulated sugar, sodium cellulose glycolate, pectin mixes, load in vacuum decker, at-0.01 ~-0.03MPa, circulate at temperature 55-65 DEG C 35-45min,

(5) in cider, add honey, strawberry block, pineapple juice, regulate pH=4-5 with citric acid, be concentrated into soluble solid to 20-30%,

(6) jam concentrated is poured in bottle, add jelly powder, strawberry essence, sterilization 10-20 min at 85-95 DEG C of temperature, and be cooled to normal temperature in time.