CN105995811A - Seedless clausena lansium low-sugar jam and preparation method thereof - Google Patents
Seedless clausena lansium low-sugar jam and preparation method thereof Download PDFInfo
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- CN105995811A CN105995811A CN201610356860.8A CN201610356860A CN105995811A CN 105995811 A CN105995811 A CN 105995811A CN 201610356860 A CN201610356860 A CN 201610356860A CN 105995811 A CN105995811 A CN 105995811A
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- low
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- seedless
- sugar
- seedless wampee
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- 244000089795 Clausena lansium Species 0.000 title claims abstract description 101
- 235000008738 Clausena lansium Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000679 carrageenan Substances 0.000 claims abstract description 17
- 229920001525 carrageenan Polymers 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 17
- 229940113118 carrageenan Drugs 0.000 claims abstract description 17
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 53
- 238000000034 method Methods 0.000 claims description 28
- 238000002386 leaching Methods 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000004061 bleaching Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 238000010612 desalination reaction Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 239000004816 latex Substances 0.000 claims description 9
- 229920000126 latex Polymers 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 235000010265 sodium sulphite Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 229920001169 thermoplastic Polymers 0.000 claims description 6
- 239000004416 thermosoftening plastic Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 9
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 229960004793 sucrose Drugs 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 238000001303 quality assessment method Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- -1 phenol Amine Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides seedless clausena lansium low-sugar jam and a preparation method thereof. The seedless clausena lansium low-sugar jam comprises the following components in parts by weight: 10-40 parts of seedless clausena lansium peel pulp, 60-90 parts of meat mash, 0.1-0.5 part of carrageenan and 0.1-0.3 part of citric acid. According to the seedless clausena lansium low-sugar jam and the preparation method thereof provided by the invention, the seedless clausena lansium low-sugar jam has strong clausena lansium fragrance, is sour, sweet and tasty, uniform in texture, golden yellow and low in sugar, and is healthy and high-nutrition health jam; the preparation method of the jam is simple and low in cost, improves the use value and the economic benefits of seedless clausena lansium to a maximum limit and is suitable for being popularized in the market.
Description
Technical field
The present invention relates to field of food preparation, particularly relate to a kind of seedless wampee low-sugar jam and preparation method thereof.
Background technology
Seedless wampee is the biggest, delicious with its fruit, fresh without slag, color, thick to fly the feature such as seedless famous for meat, has higher medicinal and eats
By value, it is described as " fruit treasure, the king of Clausena lansium (Lour.) Skeels ".On medical value, Clausena lansium (Lour.) Skeels have help digestion, reduce phlegm, effect of regulating the flow of vital energy, cure mainly food
Long-pending do not change, septum pectorale pain, hernia distending pain, the disease such as phlegm retention cough with asthma.On edibility, Fructus clausenae lansii contains several amino acids, energy
Supplement human nutrition；Containing substantial amounts of acidic materials, improve the acidity of human gastric juice, alleviate distension pain；Containing new Cortex Cinnamomi phenol
Amine, flavone are made a mistake phenols etc., can resolving phlegm and relieving asthma, alleviate smooth muscle spasm.
Traditional jams is in order to obtain good gel state and keeping quality, and its sugar content is the most all up to 65%, this sugary
Measure high fruit jam not only mouthfeel the sweetest greasy, nor beneficially health.At present, effective method is not still had to utilize seedless
Clausena lansium (Lour.) Skeels preparation has the low-sugar jam of health care.
Therefore, prior art needs to improve further.
Summary of the invention
In view of the deficiencies in the prior art, the invention reside in a kind of seedless wampee low-sugar jam of offer and and preparation side thereof
Method, it is intended to solve currently without the effective Clausena lansium (Lour.) Skeels low-sugar jam utilizing seedless wampee preparation to have health care.
A kind of seedless wampee low-sugar jam, wherein, described seedless wampee low-sugar jam includes the component of following mass fraction:
Seedless wampee latex 10-40 part, meat slurry 60-90 part, carrageenan 0.1-0.5 part and citric acid 0.1-0.3 part.
Described seedless wampee low-sugar jam, wherein, described fruit jam also includes the sucrose of 20-30 part.
Described seedless wampee low-sugar jam, wherein, described seedless wampee low-sugar jam is by the component of following mass fraction
Composition: seedless wampee latex 30 parts, 70 parts of meat slurry, sucrose 25 parts, carrageenan 0.3 part and citric acid 0.1 part.
A kind of preparation method of seedless wampee low-sugar jam as above, wherein, described method is:
S1: the leaching bleaching liquor heated and boiled that first will configure, cool i.e. pours clean seedless wampee into 70-90 DEG C, stands 1-3h, enters
Row salt leaching processes；
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 0.5-2h in the water of flowing, carries out desalination；
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp；
S 4: first pulp is put in pot, thermoplastic, then ready syrup is the most repeatedly added, need after adding every time
Stirring prevents being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stir and continue
Continuous concentration, can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%；
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 5-10 minute, and sealing, after carrying out sterilization processing, first cools down
To 35-45 degree, it is then cooled to room temperature.
The preparation method of described seedless wampee low-sugar jam, wherein, the collocation method of described leaching bleaching liquor is: to preparing
10% saline in add a small amount of sodium sulfite.
The preparation method of described seedless wampee low-sugar jam, wherein, stands 2h in leaching bleaching liquor.
The preparation method of described seedless wampee low-sugar jam, wherein, described concentration time is 15-30min.
The preparation method of described seedless wampee low-sugar jam, wherein, described sealing temperature is 75-80 degree.
The preparation method of described seedless wampee low-sugar jam, wherein, described sterilization processing is: use sterilization in open kettle, only
The finished product sterilizing time of weight about 200g is at 100 DEG C, 15-20 minute.
Beneficial effect: the present invention provides a kind of seedless wampee low-sugar jam and preparation method thereof, described seedless wampee low sugar
Fruit jam, fruit jam has strong Clausena lansium (Lour.) Skeels fragrance, sweet and sour taste, homogeneous and in golden yellow, low sugar, is a kind of healthy, high
The health fruit jam of nutrition, the preparation method of described fruit jam is simple, low cost, and very big limit improves the use value of seedless wampee
And economic benefit, it is suitable for commercially promoting.
Detailed description of the invention
The present invention provides a kind of seedless wampee low-sugar jam and preparation method thereof, for making the purpose of the present invention, technical scheme
And effect is clearer, clear and definite, the present invention is described in more detail below.Should be appreciated that described herein being embodied as
Example only in order to explain the present invention, is not intended to limit the present invention.
The present invention provides a kind of seedless wampee low-sugar jam, and described seedless wampee low-sugar jam includes following mass fraction
Component:
Seedless wampee latex 10-40 part, meat slurry 60-90 part, carrageenan 0.1-0.5 part and citric acid 0.1-0.3 part.
In jam formulations, seedless wampee latex 10-40 part, during meat slurry 60-90 part, the fruit jam sensible quality of preparation is good.Skin
Slurry too much can cause fruit jam coarse mouthfeel, meat slurry that the Clausena lansium (Lour.) Skeels local flavor of fruit jam too much can be caused to reduce.
Owing to the cane sugar content of low-sugar jam is about 45%, under this sugar concentration, fruit jam can not produce good coagulating
Glue, and along with the reduction of sugar content, the moisture holding capacity of fruit jam gel declines, and fruit jam is easily dehydrated.Add in formula
0.1-0.5 part carrageenan, contributes to fruit jam and produces good gel, be difficult to dehydration.
During concentrating, the organic acid in fruit jam has certain loss, and the citric acid adding 0.1-0.3 part not only may be used
To strengthen the local flavor of product, it is also possible to suitably reduce the pH value of fruit jam, be favorably improved fruit jam keeping quality and organoleptic properties.
And add the sucrose of 20-30 part, the sweet mouthfeel that can make fruit jam is moderate, best results.
In preferred embodiment, described seedless wampee low-sugar jam is made up of the component of following mass fraction: seedless wampee skin
Starching 30 parts, seedless wampee meat starches 70 parts, sucrose 25 parts, carrageenan 0.3 part and citric acid 0.1 part.Fruit jam prepared by this formula
Fruity is the strongest, sour-sweet moderate, and golden yellow color and luster, sensory evaluation is the highest.
The present invention also provides for the preparation method of seedless wampee low-sugar jam as above, and described method is:
S1: the leaching bleaching liquor heated and boiled that first will configure, cool i.e. pours clean seedless wampee into 70-90 DEG C, stands 1-3h, enters
Row salt leaching processes.
Should select medium well, without rotting, without the wampee fruit of pest and disease damage.If the Maturity of fruit is too high, pectin content drops
Low, the gelling of fruit jam can be affected；If Maturity is too low, its fragrance and local flavor are not enough.
The process that Clausena lansium (Lour.) Skeels carries out salt leaching is mainly disruptive oxidation enzyme and pectinase activity, suppression enzymatic browning and pectin thing
Matter is degraded.Preferably, the collocation method of described leaching bleaching liquor is: add a small amount of sodium sulfite in 10% saline prepared.This
The effect of leaching bleaching liquor is best, can farthest suppress enzymatic browning and pectin substance degraded.
Leaching bleaching liquor is boiled process, makes solution dissolve fully, and solution can be sterilized.Treat that solution temperature is down to
When 70-90 DEG C, soak seedless wampee 1-3h, be both avoided that excessive temperature scorched Clausena lansium (Lour.) Skeels, and affected mouthfeel and the nutrient content of fruit jam,
Salt leaching process, suppression enzymatic browning and pectin substance degraded can be carried out again efficiently.Preferably, the time stood in leaching bleaching liquor
For 2h, efficiency is the highest.
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 0.5-2h in the water of flowing, carries out desalination.So process and make Clausena lansium (Lour.) Skeels desalination
To without saline taste.
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp.
S 4: first pulp is put in pot, thermoplastic, then ready syrup is the most repeatedly added, add every time
After need stirring to prevent being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stirring is all
Even continuation concentrates, and can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%.
Different sugaring mode fruit jam organoleptic qualities has important impact.Disposable addition method is simple to operate, but easily makes
Become sugar skewness in fruit jam, and then cause the phenomenon being charred, affect color and the local flavor of finished product.And divide and add several times
Sugar, stirs after adding every time, and the fruit jam obtained is yellow, moderately sour and sweet, and without being charred taste and abnormal flavour, in gluing shape, free-running property is good.
Preferably, described concentration time is 15-30min, so processes the fruit jam sensory modalities obtained preferable, is difficult to appearance
Be charred, color and luster good.Concentration time is long, the darkening of fruit jam, browning, easily produces and is charred phenomenon.Concentration time is the shortest, really
Beans concentration does not reaches.
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 5-10 minute, sealing, after carrying out sterilization processing, first
It is cooled to 35-45 degree, is then cooled to room temperature.
Preferably, described sealing temperature is 75-80 degree.Seal the most while hot in making tank and reach certain vacuum degree, be conducive to
Air-out.When fruit jam tinning, eck and bottleneck contamination fruit jam should be avoided, in order to avoid bottleneck is mouldy during Chu Cuning.
Wherein, described sterilization processing is: using sterilization in open kettle, the finished product sterilizing time of net weight about 200g is at 100 DEG C,
15-20 minute.The sterilization of the fruit jam so processed was thought preferably, and did not affect fruit jam quality.
For the preparation method of the more detailed description present invention, it is exemplified below several embodiment further description.
Embodiment 1
The present invention provides a kind of seedless wampee low-sugar jam, and described seedless wampee low-sugar jam includes the group of following mass fraction
Point:
Seedless wampee latex 30 parts, 70 parts of meat slurry, sucrose 25 parts, carrageenan 0.3 part and citric acid 0.1 part.
The present invention also provides for the preparation method of seedless wampee low-sugar jam as above, and described method is:
S1: the leaching bleaching liquor heated and boiled that first will configure, i.e. pours clean seedless wampee into for cool to 80 DEG C, stands 2h, carry out salt
Leaching processes；The collocation method of described leaching bleaching liquor is: add a small amount of sodium sulfite in 10% saline prepared；
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 1h in the water of flowing, carries out desalination；
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp；
S 4: first pulp is put in pot, thermoplastic, then by twice addition in batches of ready syrup, need after adding every time
Stirring prevents being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stir and continue
Continuous concentration, can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%, and concentration time is 20min；
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 8 minutes, and sealing temperature is 75 degree, carries out sterilization processing,
Using sterilization in open kettle, the finished product sterilizing time of net weight about 200g is at 100 DEG C, 15-20 minute.First it is cooled to 35 degree, then
It is cooled to room temperature.
Sensory quality assessment: the fruit jam made is carried out sensory evaluation in terms of color and luster, abnormal smells from the patient, quality and mouthfeel 4, comments
Calibration standard is shown in Table 1.
Table 1 product sensory evaluation criterion
| Color and luster (20 points) | Local flavor (20 points) | Quality (30 points) | Mouthfeel (30 points) |
| Sepia 6～10 points | Fragrant 6～10 points of sugar | Fine and smooth uniform, quickly scatter, secretion juice 16～20 points | Meta-acid or the sweetest, slightly fruity 16～20 points |
| Brown color 11～15 points | The delicate fragrance 11 of Clausena lansium (Lour.) Skeels～15 points | Fine and smooth uniformly middling speed is scattered, and does not secrete juice 21～25 points | Sour-sweet suitably, light 21～25 points of fruity |
| Golden yellow 16～20 points | The giving off a strong fragrance 15 of Clausena lansium (Lour.) Skeels～20 points | Fine and smooth uniformly slowly scatter, do not secrete juice 26～30 points | Sour-sweet suitably, strong 26～30 points of fruity |
Result: the fruit jam of preparation has strong Clausena lansium (Lour.) Skeels fragrance, sweet and sour taste, homogeneous and in golden yellow, comprehensive sense organ
Evaluating the highest, palatability is best, and sensory evaluation scores is 96 points.
Embodiment 2
The present invention provides a kind of seedless wampee low-sugar jam, and described seedless wampee low-sugar jam includes the group of following mass fraction
Point:
Seedless wampee latex 10 parts, 90 parts of meat slurry, carrageenan 0.5 part and citric acid 0.3 part, sucrose 20 parts.
The present invention also provides for the preparation method of seedless wampee low-sugar jam as above, and described method is:
S1: the leaching bleaching liquor heated and boiled that first will configure, i.e. pours clean seedless wampee into for cool to 70 DEG C, stands 3h, carry out salt
Leaching processes；The collocation method of described leaching bleaching liquor is: add a small amount of sodium sulfite in 10% saline prepared.
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 2h in the water of flowing, carries out desalination；
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp；
S 4: first pulp is put in pot, thermoplastic, then by twice addition in batches of ready syrup, need after adding every time
Stirring prevents being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stir and continue
Continuous concentration, can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%, and concentration time is 15min；
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 5 minutes, and sealing temperature is 80 degree, carries out sterilization processing,
Using sterilization in open kettle, the finished product sterilizing time of net weight about 200g is at 100 DEG C, 15 minutes.First it is cooled to 35 degree, then cools down
To room temperature.
Sensory quality assessment: evaluation methodology is same as in Example 1.
Assay: the fruit jam of preparation has strong Clausena lansium (Lour.) Skeels fragrance, taste meta-acid, homogeneous and in golden yellow,
Good palatability, sensory evaluation scores is 93 points.
Embodiment 3
The present invention provides a kind of seedless wampee low-sugar jam, and described seedless wampee low-sugar jam includes the group of following mass fraction
Point:
Seedless wampee latex 40 parts, 60 parts of meat slurry, carrageenan 0.1 part and citric acid 0.1 part, sucrose 20 parts.
The present invention also provides for the preparation method of seedless wampee low-sugar jam as above, and described method is:
S1: the leaching bleaching liquor heated and boiled that first will configure, i.e. pours clean seedless wampee into for cool to 90 DEG C, stands 1h, carry out salt
Leaching processes；The collocation method of described leaching bleaching liquor is: add a small amount of sodium sulfite in 10% saline prepared.
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 0.5h in the water of flowing, carries out desalination；
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp；
S 4: first pulp is put in pot, thermoplastic, then by twice addition in batches of ready syrup, need after adding every time
Stirring prevents being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stir and continue
Continuous concentration, can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%, and concentration time is 30min；
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 10 minutes, and sealing temperature is 75 degree, carries out sterilization processing,
Using sterilization in open kettle, the finished product sterilizing time of net weight about 200g is at 100 DEG C, 20 minutes.First it is cooled to 45 degree, the coldest
But to room temperature.
Sensory quality assessment: evaluation methodology is same as in Example 1.
Assay: the fruit jam of preparation has strong Clausena lansium (Lour.) Skeels fragrance, sweet and sour taste, homogeneous and in golden yellow,
Good palatability, sensory evaluation scores is 89 points.
The present invention provides a kind of seedless wampee low-sugar jam and preparation method thereof, described seedless wampee low-sugar jam, fruit jam
There is strong Clausena lansium (Lour.) Skeels fragrance, sweet and sour taste, homogeneous and in golden yellow, low sugar, is a kind of healthy, health care of high nutrition
Type fruit jam, the preparation method of described fruit jam is simple, low cost, and very big limit improves the use value of seedless wampee and economic effect
Benefit, is suitable for commercially promoting.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can
To be improved according to the above description or to convert, all these modifications and variations all should belong to the guarantor of claims of the present invention
Protect scope.
Claims (9)
1. a seedless wampee low-sugar jam, it is characterised in that described seedless wampee low-sugar jam includes following mass fraction
Component: seedless wampee latex 10-40 part, meat slurry 60-90 part, carrageenan 0.1-0.5 part and citric acid 0.1-0.3 part.
Seedless wampee low-sugar jam the most according to claim 1, it is characterised in that described fruit jam also includes 20-30 part
Sucrose.
Seedless wampee low-sugar jam the most according to claim 1, it is characterised in that described seedless wampee low-sugar jam by with
The component composition of lower mass fraction: seedless wampee latex 30 parts, 70 parts of meat slurry, sucrose 25 parts, carrageenan 0.3 part and citric acid
0.1 part.
4. the preparation method of the seedless wampee low-sugar jam as according to any one of claim 1-3, it is characterised in that institute
The method of stating is:
S1: the leaching bleaching liquor heated and boiled that first will configure, cool i.e. pours clean seedless wampee into 70-90 DEG C, stands 1-3h, enters
Row salt leaching processes；
S2: pull Clausena lansium (Lour.) Skeels out, puts it into immersion 0.5-2h in the water of flowing, carries out desalination；
S3: the Clausena lansium (Lour.) Skeels after desalination is carried out skin and flesh separation, pulls an oar the most respectively, be mixed in proportion, obtains mixing pulp；
S4: first pulp is put in pot, thermoplastic, then ready syrup is the most repeatedly added, need after adding every time
Stirring prevents being charred, to be concentrated close to terminal time, be sequentially added into the carrageenan and citric acid dissolved in advance, stir and continue
Continuous concentration, can take the dish out of the pot when being concentrated to fruit jam soluble solid and reaching about 40-50%；
S5: fruit jam wants rapid tinning after taking the dish out of the pot, and the time controls at about 5-10 minute, and sealing, after carrying out sterilization processing, first cools down
To 35-45 degree, it is then cooled to room temperature.
The preparation method of seedless wampee low-sugar jam the most according to claim 4, it is characterised in that joining of described leaching bleaching liquor
The method of putting is: add a small amount of sodium sulfite in 10% saline prepared.
The preparation method of seedless wampee low-sugar jam the most according to claim 4, it is characterised in that stand in leaching bleaching liquor
2h。
The preparation method of seedless wampee low-sugar jam the most according to claim 4, it is characterised in that described concentration time is
15-30min。
The preparation method of seedless wampee low-sugar jam the most according to claim 4, it is characterised in that described sealing temperature is
75-80 degree.
The preparation method of seedless wampee low-sugar jam the most according to claim 4, it is characterised in that described sterilization processing
For: using sterilization in open kettle, the finished product sterilizing time of net weight about 200g is at 100 DEG C, 15-20 minute.
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| CN106562351A (en) * | 2016-11-12 | 2017-04-19 | 姚莉 | Method of making low-sugar jam |
| CN107822036A (en) * | 2017-11-18 | 2018-03-23 | 薛晓君 | The preparation method of Calusena lansium jam |
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Application publication date: 20161012 |