CN105380191A - Preparation method for grape jam - Google Patents

Abstract

The invention relates to edible vinegar and specifically relates to a preparation method for grape jam. The preparation method comprises the following steps: removing the peel and seeds of the grape, thereby acquiring grape pulp; putting the grape pulp into a pulping machine and pulping into pulp, thereby acquiring the grape pulp; adding 1-2ml 0.5% calcium chloride solution, 1-1.5g tea polyphenol, 19-22g xylitol, 0.5-0.9g konjacmannan, 0.02-0.024g sodium sulfite and 0.015-0.02g catechinic acid into one liter of grape pulp; stirring for 20-30min in a thermostat water bath at 60-62 DEG C, wherein the stirring speed is at 80-100r/min; after stirring, putting into a homogenizer and homogenizing at 62-64 DEG C and under 25-30Mpa; after finishing homogenizing, putting into a pasteurizer, and keeping for 1-2min at 80-85 DEG C.

Description

A kind of preparation method of grape jam

Technical field

The present invention relates to food technology field, be specifically related to a kind of preparation method of grape jam.

Background technology

Jam is that the gelatinous mass be brewed into, is also jam, and making jam is a kind of method of preserving fruit for a long time after the mixing of fruit, sugar and acidity regulator.Be mainly used to be applied on bread or toast edible, no matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, all can be made into jam, current jam preparation method is all generally adopt to form with boiling more than 100 DEG C of temperature, and the nutrient element loss in process in fresh fruit is comparatively serious.

Summary of the invention

For solving the problem that in existing jam manufacturing process, fresh fruit nutrition leak is comparatively serious, the object of the present invention is to provide a kind of preparation method of preparation method of grape jam.

The technical solution used in the present invention is, a kind of preparation method of grape jam, and it is primary raw material with grape, makes through following steps:

Grape is removed pericarp, fruit seed, obtain grape berry, grape berry is put into pulper and breaks into slurries, obtain grape slurries, in every L grape slurries, add concentration is 0.5% liquid calcium chloride 1-2ml, Tea Polyphenols 1-1.5g, xylitol 19-22g, konjacmannan 0.5-0.9g, sodium sulfite 0.02-0.024g, catechin 0.015-0.02g, , 20-30min is stirred in 60-62 DEG C of thermostat water bath, stir speed (S.S.) is 80-100r/min, homogenizer is put at 62-64 DEG C after stirring, homogeneous under 25-30Mpa, put into pasteurization machine after homogeneous completes and keep 1-2min at 80-85 DEG C.

Manufacturing process of the present invention is simple, and nutritive loss is low, and the jam obtained is bluish yellow look, gives off a strong fragrance, and entrance is sour-sweet without bitter taste, and sauce body uniformity is soft as a form of gel, and smear is good; Sugar-free crystallization, separate out without juice, in jam, soluble solid content is greater than 52.35%%, and flavones content can reach 121mg/100g, and total phenol content can reach 1.45mg/g, and Vc content can reach 95.31mg/100g.

Detailed description of the invention

Embodiment 1: grape is removed pericarp, fruit seed, obtain grape berry, grape berry is put into pulper and breaks into slurries, obtain grape slurries, add in every L grape slurries concentration be 0.5% liquid calcium chloride 1ml, Tea Polyphenols 1g, xylitol 19g, konjacmannan 0.5g, sodium sulfite 0.02g, catechin 0.015g, 20min is stirred in 60 DEG C of thermostat water baths, stir speed (S.S.) is 80r/min, put into homogenizer after stirring at 62 DEG C, homogeneous under 25Mpa, put into pasteurization machine after homogeneous completes and keep 1min at 80 DEG C.

Embodiment 2: grape is removed pericarp, fruit seed, obtain grape berry, grape berry is put into pulper and breaks into slurries, obtain grape slurries, add in every L grape slurries concentration be 0.5% liquid calcium chloride 2ml, Tea Polyphenols 1.5g, xylitol 22g, konjacmannan 0.9g, sodium sulfite 0.024g, catechin 0.02g, 30min is stirred in 62 DEG C of thermostat water baths, stir speed (S.S.) is 100r/min, put into homogenizer after stirring at 64 DEG C, homogeneous under 30Mpa, put into pasteurization machine after homogeneous completes and keep 2min at 85 DEG C.

Embodiment 3: grape is removed pericarp, fruit seed, obtain grape berry, grape berry is put into pulper and breaks into slurries, obtain grape slurries, in every L grape slurries, add concentration is 0.5% liquid calcium chloride 1.5ml, Tea Polyphenols 1.2g, xylitol 20g, konjacmannan 0.7g, sodium sulfite 0.023g, catechin 0.017g, 25min is stirred in 61 DEG C of thermostat water baths, stir speed (S.S.) is 90r/min, put into homogenizer after stirring at 63 DEG C, homogeneous under 28Mpa, put into pasteurization machine after homogeneous completes and keep 1.5min at 83 DEG C.

Claims (1)

1. a preparation method for grape jam, is characterized in that, it is primary raw material with grape, makes through following steps:

Grape is removed pericarp, fruit seed, obtain grape berry, grape berry is put into pulper and breaks into slurries, obtain grape slurries, in every L grape slurries, add concentration is 0.5% liquid calcium chloride 1-2ml, Tea Polyphenols 1-1.5g, xylitol 19-22g, konjacmannan 0.5-0.9g, sodium sulfite 0.02-0.024g, catechin 0.015-0.02g, , 20-30min is stirred in 60-62 DEG C of thermostat water bath, stir speed (S.S.) is 80-100r/min, homogenizer is put at 62-64 DEG C after stirring, homogeneous under 25-30Mpa, put into pasteurization machine after homogeneous completes and keep 1-2min at 80-85 DEG C.