CN105380236A - Compound low-methoxyl pectin and preparation method and application thereof - Google Patents
Compound low-methoxyl pectin and preparation method and application thereof Download PDFInfo
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- CN105380236A CN105380236A CN201510662453.5A CN201510662453A CN105380236A CN 105380236 A CN105380236 A CN 105380236A CN 201510662453 A CN201510662453 A CN 201510662453A CN 105380236 A CN105380236 A CN 105380236A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 150000001875 compounds Chemical class 0.000 title abstract 7
- 239000001814 pectin Substances 0.000 claims abstract description 119
- 235000010987 pectin Nutrition 0.000 claims abstract description 118
- 229920001277 pectin Polymers 0.000 claims abstract description 118
- 230000032050 esterification Effects 0.000 claims abstract description 7
- 238000005886 esterification reaction Methods 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims description 55
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 51
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 26
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 24
- 235000021552 granulated sugar Nutrition 0.000 claims description 22
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 15
- 239000001354 calcium citrate Substances 0.000 claims description 15
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 239000012043 crude product Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 238000013329 compounding Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 238000003756 stirring Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 4
- 238000011049 filling Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- AEMOLEFTQBMNLQ-DTEWXJGMSA-N D-Galacturonic acid Natural products O[C@@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-DTEWXJGMSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 1
- 235000019824 amidated pectin Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides compound low-methoxyl pectin. The compound low-methoxyl pectin is prepared from, by mass, 15-25 parts of pectin with the esterification degree of 32%-42% and 1-1.5 parts of sodium citrate; a gelatinous degree value of the compound low-methoxyl pectin ranges from 115 to 125, and a pH value of the compound low-methoxyl pectin ranges from 3.2 to 3.8. The invention further provides a preparation method of the compound low-methoxyl pectin. The preparation method comprises the three main steps of pectin compounding, pectin standardizing and pectin pH regulating. The invention further provides application of the compound low-methoxyl pectin in jam for baking.
Description
Technical field
The present invention relates to pectin preparation field, particularly relate to a kind of composite low-ester pectin and its preparation method and application.
Background technology
Pectin is a kind of natural polymer extracted from plant, is polymerized with α-Isosorbide-5-Nitrae glycosidic bond primarily of D-galacturonic acid.The relative molecular mass of pectin is up to 400000, and the corresponding degree of polymerization is more than 1000 units.Based on said structure feature, pectin has the ability well forming gel, and water soluble, almost dissolves completely in the water of 20 times, forms a kind of electronegative viscous colloidal solution, but is insoluble to ethanol, ether, acetone and other organic solvent.
Because of functions such as the excellent gel of pectin, thickening, stable and emulsifications, make it in the manufacture of jam, jelly, prevent cake from hardening, improve cheese quality, manufacture the aspects such as dried fruit juice, gel soft candy, frozen confection, salad tartar sauce, ice cream and Yoghourt and have a wide range of applications.Preparing jam is then the most traditional application of pectin, is also that maximum directions applied by pectin.
Cure jam (heat-resistingfruitjam, HRFJ) be that delicate mouthfeel, the outward appearance made with fresh fruit grain, really (meat) slurry or fruit juice are sparkling and crystal-clear, beautiful in colour, plasticity strong and nondiscolouring in the process of curing, indeformable, not spoiled class baking material, in sandwich, the fillings being widely used in bakery and incrustation.In recent years along with the fast development of domestic bakery industry, the demand of curing jam is more and more prosperous.Due to bakery processing characteristic, require that curing jam has good resistance to baking property, when baking under high temperature (150 ~ 250 DEG C), as not occurring when sandwich or fillings caving in, the phenomenon such as swollen filling, moisture loss, as not occurring the phenomenon such as surface peeling, shriveling, generation bubble during incrustation.And the jam that cures in the market is all generally produce with converted starch, there is the problem that this mouthfeel is bad and the shelf-life is short.
Summary of the invention
Object of the present invention provides a kind of composite low-ester pectin, and the composite low-ester pectin described in application can be prepared one and bake and bank up with earth with jam, solves in prior art and cures the problem that jam mouthfeel is bad, the shelf-life is short.
The invention provides a kind of composite low-ester pectin, comprise following component: pectin and natrium citricum, described pectin and the mass ratio of natrium citricum are (15 ~ 25): (1 ~ 1.5); The pH value of described composite low-ester pectin is 3.2 ~ 3.8.
Preferably, described pectin is esterification degree 32 ~ 42%;
Preferably, described composite low-ester pectin gelling angle value scope is 115 ~ 125;
Preferably, described composite low-ester pectin also comprises white granulated sugar;
Preferably, described composite low-ester pectin also comprises sodium carbonate;
Preferably, described natrium citricum and sodium carbonate are pressed powders.
The invention provides the preparation method of the composite low-ester pectin described in technique scheme, comprise the following steps:
It is (15 ~ 25) by pectin and natrium citricum with mass ratio: the ratio mixing of (1 ~ 1.5);
Being normalized to gelling angle value to pectin is between 115-125;
Regulate between the pH value of pectin to 3.2-3.8.
Preferably, also comprise after described pectin standardization: the material after standardization is mixed with white granulated sugar, regulate pectin degree of gelation between 115-125.
Preferably, the pH value of described adjustment pectin, be by standardization after material mix with sodium carbonate, regulate the pH value of pectin between 3.2 ~ 3.8.
The present invention also provides a kind of composite low-ester pectin preparing the application of curing in jam.
Preferably, the component that jam comprises following mass content is cured described in:
Described composite low-ester pectin: 0.8-1.5wt%
Calcium citrate: 0.04-0.08wt%;
Fruit: 20-35wt%;
White granulated sugar: 44-52wt%;
Maltose: 20-24wt%;
The citric acid of surplus;
The mass volume ratio of described citric acid is 45-50%.
Preferably, the preparation method curing jam described in comprises the following steps:
1) by composite low-ester pectin and water mixing, 2-8wt% pectin solution is obtained;
2) by heating after fruit, white granulated sugar, maltose, calcium citrate solutions mixing, with step 1 after boiling) the composite low-ester pectin solution that obtains mix, and continuation is heated, and obtains curing jam crude product;
3) citric acid being 50% by mass volume ratio and step 2) described in jam crude product mix adjust ph and obtain curing jam finished product.
Preferably, cure the preparation method of jam, step 1 described in) in the temperature of water be 85 ~ 100 DEG C.
Know-why of the present invention: the present invention adds natrium citricum in the preparation process of composite low-ester pectin, carrys out the calcium ion in adjust ph and chelating systems by natrium citricum, overcomes prior art jam poor stability, the defect that the shelf-life is short.Problems existing in prior art jam preparation process: add natrium citricum complex operation, inconvenience when the later stage uses jam; It is bad that later stage adds the chelate effect of natrium citricum to calcium ion, poor stability.Add the composite low-ester pectin that with the addition of natrium citricum of the present invention curing in jam, such that the jam water retention property for preparing is good and high temperature resistance strong, thus enhance the stability of jam, Shelf-life.
Beneficial effect of the present invention: the present invention is by composite method, to obtain the composite composite low-ester pectin shelf-life be 24 months, with curing of preparing of described composite low-ester pectin, jam water retention property is good and high temperature resistance is strong, mouthfeel is good, the shelf-life reaches 12 months, extend the shelf life curing jam, improve the commodity value of product.
Detailed description of the invention
The invention provides a kind of composite low-ester pectin, comprise following component: pectin and natrium citricum, described pectin and the mass ratio of natrium citricum are (15 ~ 25): (1 ~ 1.5); The pH value range of described composite low-ester pectin is 3.2 ~ 3.8.
Preferably, the mass ratio of pectin and natrium citricum is 20:1;
Preferably, the pH value of described composite low-ester pectin is 3.5;
Described pectin obtains esterification degree preferably 32 ~ 42%, is more preferably 38%.
Described composite low-ester pectin gelling angle value scope is preferably 115 ~ 125; Be more preferably 120.
Preferably, described composite low-ester pectin also comprises white granulated sugar; Described composite low-ester pectin also comprises sodium carbonate; Described white granulated sugar is commercially available white granulated sugar commodity.
Preferably, described natrium citricum and sodium carbonate are pressed powder.Described natrium citricum and sodium carbonate are that commercially available analysis is pure.
The source of the present invention to described pectin does not have special restriction, adopts low-ester pectin well known to those skilled in the art, as being the commercial goods of low-ester pectin.
The invention provides the preparation method of the composite low-ester pectin described in technique scheme, comprise the following steps:
It is (15 ~ 25) by pectin and natrium citricum with mass ratio: the ratio mixing of (1 ~ 1.5);
Standardization is carried out to pectin;
Regulate between the pH value of pectin to 3.2-3.8;
Pectin and natrium citricum are (15 ~ 25) with mass ratio by the present invention: the ratio mixing of (1 ~ 1.5), and preferably, pectin and natrium citricum take mass ratio as the ratio mixing of 20:1;
The present invention carries out standardization to pectin, preferably, also comprises: mixed with white granulated sugar by the material after standardization after described pectin standardization, regulates pectin degree of gelation between 115-125, is more preferably 120.
The present invention regulates the pH of pectin, preferably, the pH value of described adjustment pectin be by standardization after material mix with sodium carbonate, regulate the pH value of pectin between 3.2 ~ 3.8, be more preferably 3.5.
The present invention also provides a kind of composite low-ester pectin preparing the application of curing in jam.
Preferably, the component that jam comprises following mass content is cured described in:
Described composite low-ester pectin: 0.8-1.5wt%;
Fruit: 20-35wt%;
Calcium citrate: 0.04-0.08wt%;
White granulated sugar: 44-52wt%;
Maltose: 20-24wt%;
The citric acid of surplus;
The mass volume ratio of described citric acid is 45-50%.
In the present invention, described in cure the composite low-ester pectin that jam comprises 0.8-1.5wt%, be more preferably 1.2wt%;
Describedly cure the fruit that jam preferably includes 20-35wt%, be more preferably 30wt%.Described fruit, preferably-20 DEG C of frozen fruits of freezing 1-2 days, the kind of fruit is yellow peach, strawberry, sweet orange, apple etc.;
Describedly cure the calcium citrate that jam preferably includes 0.04-0.08wt%, be more preferably 0.06wt%;
Describedly cure the white granulated sugar that jam preferably includes 44-52wt%; Be more preferably 48wt%;
Describedly cure the maltose that jam preferably includes 20-24wt%, be more preferably 22wt%;
The citric acid of surplus; Preferably, the mass volume ratio of described citric acid is 45-50%, is more preferably 50%.
Preferably, the preparation method curing jam described in comprises the following steps:
1) by composite low-ester pectin and water mixing, 2-8wt% pectin solution is obtained;
2) by heating after fruit, white granulated sugar, maltose, calcium citrate solutions mixing, with step 1 after boiling) the composite low-ester pectin solution that obtains mix, and continuation is heated, and obtains curing jam crude product;
3) citric acid being 45-50% by mass volume ratio and step 2) described in jam crude product mix between adjust ph to 3.0-3.8 and obtain curing jam finished product.
Preferably, cure the preparation method of jam, step 1 described in) in the temperature of water be 85 ~ 100 DEG C.
In the present invention, the kind of the present invention to described water does not have special restriction, adopts drinking water well known to those skilled in the art; In an embodiment of the present invention, described water is specially pure water.
Below in conjunction with embodiment, amidated pectin provided by the invention and its preparation method and application is described in detail, but they can not be interpreted as limiting the scope of the present invention.
The preparation 1 of the composite low-ester pectin of embodiment 1
1) by the low-ester pectin of esterification angle value 38 and natrium citricum with mass ratio be the ratio mixing of 20:1;
2) being normalized to gelling angle value to pectin is 120, if gelling angle value is not 120, adds white granulated sugar and is adjusted to 120.
3) regulate the pH value to 3.5 of pectin with sodium carbonate, obtain composite low-ester pectin.
The preparation 2 of the composite low-ester pectin of embodiment 2
1) by the low-ester pectin of esterification angle value 32 and natrium citricum with mass ratio be the ratio mixing of 18:1;
2) being normalized to gelling angle value to pectin is 118, if gelling angle value is not 118, adds white granulated sugar and is adjusted to 118.
3) regulate the pH value to 3.8 of pectin with sodium carbonate, obtain composite low-ester pectin.
The preparation 3 of the composite low-ester pectin of embodiment 3
1) by the low-ester pectin of esterification angle value 42 and natrium citricum with mass ratio be the ratio mixing of 15:1.5;
2) being normalized to gelling angle value to pectin is 122, if gelling angle value is not 122, adds white granulated sugar and is adjusted to 122.
3) regulate the pH value to 3.2 of pectin with sodium carbonate, obtain composite low-ester pectin.
Embodiment 4 cures the preparation 1 of jam
Make 1Kg and cure jam, cure the quality ratio of components of each component of jam:
Composite low-ester pectin 1.2wt%
Calcium citrate 0.06wt%
Frozen fruit 30wt%
White granulated sugar 48wt%
Maltose 24wt%
The citric acid of surplus;
The mass volume ratio of described citric acid is 45%.
Cure the preparation method of jam
1) weigh the pectin getting requirement in the balance, be dissolved in by mixer high-speed stirred in the pure water of appropriate 90 DEG C, be mixed with the pectin solution of 4wt%.
2) weigh the calcium citrate getting requirement in the balance, add dissolved in purified water, dispersion, make calcium citrate solutions.
3) mixture made by mixed freezing fruit, white granulated sugar and maltose, adds calcium citrate solutions and stir evenly before heating, heats it and add pectin solution to boiling, continues to stir 0.5-1h.
4) appropriate mass volume ratio 45% citric acid adjust ph to 3.5 is added.
5) filling after stirring, sterilization, cooling.
Embodiment 5 cures the preparation 2 of jam
Make 1Kg and cure jam, cure the quality ratio of components of each component of jam:
Composite low-ester pectin 0.8%
Calcium citrate 0.04%
Frozen fruit 35%
White granulated sugar 38%
Maltose 20%
The citric acid of surplus;
The mass volume ratio of described citric acid is 50%.
Cure the preparation method of jam
1) weigh the pectin getting requirement in the balance, be mixed with the pectin solution of 8% with colloid mill.
2) weigh the calcium citrate getting requirement in the balance, add suitable quantity of water and dissolve, disperse, make calcium citrate solutions.
3) mixed freezing fruit, white granulated sugar and syrup make mixture, add calcium citrate solutions and stir evenly before heating, heat it and add pectin solution to boiling, continue to stir.
4) appropriate 50% citric acid adjust ph to 3.8 is added.
5) filling after stirring, sterilization, cooling.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a composite low-ester pectin, is characterized in that, comprises following component: pectin and natrium citricum;
Described pectin and the mass ratio of natrium citricum are (15 ~ 25): (1 ~ 1.5);
The pH value of described composite low-ester pectin is 3.2 ~ 3.8.
2. the composite low-ester pectin of one according to claim 1, is characterized in that, the esterification degree of described pectin is 32 ~ 42%; Described composite low-ester pectin gelling angle value is 115 ~ 125; Described natrium citricum is pressed powder.
3. composite low-ester pectin according to claim 1 and 2, is characterized in that, also comprise sodium carbonate, and described sodium carbonate is pressed powder.
4. composite low-ester pectin according to claim 1 and 2, is characterized in that, also comprise white granulated sugar.
5. a preparation method for composite low-ester pectin, is characterized in that, comprises the following steps:
It is (15 ~ 25) by pectin and natrium citricum with mass ratio: the ratio mixing of (1 ~ 1.5);
Standardization is carried out to pectin;
After adjustment criteria, the pH value of pectin is 3.2 ~ 3.8.
6. the preparation method of composite low-ester pectin according to claim 5, is characterized in that, also comprises after described standardization: mixed with white granulated sugar by the material after standardization, regulates pectin degree of gelation between 115-125.
7. the preparation method of composite low-ester pectin according to claim 5, is characterized in that, the pH value of pectin after described adjustment criteria, be by standardization after material mix with sodium carbonate, regulate the pH value of pectin between 3.2 ~ 3.8.
8. the composite low-ester pectin that described in the composite low-ester pectin described in Claims 1 to 4 any one or claim 5-7, preparation method obtains is preparing the application of curing in jam.
9. application according to claim 8, is characterized in that, described in cure the component that jam comprises following mass content:
Composite low-ester pectin: 0.8-1.5wt%
Calcium citrate: 0.04-0.08wt%;
Fruit: 20-35wt%;
White granulated sugar: 44-52wt%;
Maltose: 20-24wt%;
The citric acid of surplus;
The mass volume ratio of described citric acid is 45-50%;
The pH value of described jam is 3.0-3.8.
10. application according to claim 8, is characterized in that, described in cure jam preparation method comprise the following steps:
1) by composite low-ester pectin and water mixing, the composite low-ester pectin solution of 2-8wt% is obtained;
2) by heating after the mixing of fruit, white granulated sugar, maltose and calcium citrate solutions, with step 1 after boiling) the composite low-ester pectin solution that obtains mix, and continuation is heated, and obtains curing jam crude product;
3) citric acid being 50% by mass volume ratio and step 2) described in jam crude product mix adjust ph, obtain curing jam finished product;
Described step 1) in the temperature of water be 85 ~ 100 DEG C.
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| CN111602804A (en) * | 2020-05-25 | 2020-09-01 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| CN114631588A (en) * | 2022-04-02 | 2022-06-17 | 河北科技大学 | Low-sugar hawthorn cake and preparation method thereof |
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| CN111602804A (en) * | 2020-05-25 | 2020-09-01 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| CN111602804B (en) * | 2020-05-25 | 2022-06-14 | 华中农业大学 | Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof |
| CN114631588A (en) * | 2022-04-02 | 2022-06-17 | 河北科技大学 | Low-sugar hawthorn cake and preparation method thereof |
| CN114631588B (en) * | 2022-04-02 | 2023-11-24 | 河北科技大学 | Low-sugar haw jelly and preparation method thereof |
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