CN106616716A - Grape and physalis pubescens fruit compound fruit jam and preparation method thereof - Google Patents
Grape and physalis pubescens fruit compound fruit jam and preparation method thereof Download PDFInfo
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- CN106616716A CN106616716A CN201710040854.6A CN201710040854A CN106616716A CN 106616716 A CN106616716 A CN 106616716A CN 201710040854 A CN201710040854 A CN 201710040854A CN 106616716 A CN106616716 A CN 106616716A
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Abstract
The present invention provides grape and physalis pubescens fruit compound fruit jam and a preparation method thereof. The compound fruit jam comprises the following components in parts by mass: 70-90 parts of grapes, 10-30 parts of physalis pubescens fruits, 0.1-0.3 part of citric acid, 30-40 parts of white granulated sugar and 0.4-0.6 part of pectin. The compound fruit jam is processed by raw material selecting, pretreating, softening, heating and concentrating, canning, sealing, sterilizing and cooling. The product is purplish red, moderate in sweetness and sourness, delicate in mouthfeel, even in texture state, not layered in jam body, not dehydrated, in gel slurry shapes, and coordinated in smell, overcomes the shortness that ordinary jams are single in flavor and relatively poor in mouthfeel, and is simple in technology, easy in device obtaining, simple and convenient in operations, and easy to an industrial production.
Description
Technical field
The present invention relates to food-making technology field, and in particular to a kind of Fructus Vitis viniferae Physalis pubescens L. compound nectar and its preparation side
Method.
Background technology
Physalis pubescens L. another name is called foreign Miss, yellow Miss, Radix Ribis manschurici, pineapple sarcocarp, and it is a kind of annual or perennial grass
This plant, belongs to Solanaceae Physalis.The fruit of Physalis pubescens L. is oyster, maturation after reformed into it is faint yellow, it is rounded,
The outer place E for being expanded of fruit is surrounded, and Physalis pubescens L. thin skin succulence, taste is sour-sweet, bright in colour, nutritious.Containing vitamin, micro-
The aminoacid that secondary element, mineral and needed by human body are wanted.The Physalis pubescens L. that we often eat is mainly distributed on Heilongjiang Province, and its fruity will
Than southern each province plantation Physalis pubescens L. more preferably.The nutrition of Physalis pubescens L. is extremely enriched, and also with preferable medical value, can strengthen
People to the resistance of various diseases, heart disease can be prevented, skin, looks improving and the skin nourishing, slow down aging, removing heat-phlegm profit can also be protected
Pharynx, diuresis.Physalis pubescens L. is the new nourishing fruit of a kind of high nutrition, pure natural.
Physalis pubescens L. moderately sour and sweet, salubrious good to eat, for child, anemia of pregnant woman, elderly and infirm, Physalis pubescens L. is a kind of senior
Nutritional supplement, it can not only promote the production of body fluid appetizing, enough make one appetite strengthening, and Calyx seu fructus physaliss treatment laryngopharynx swelling and pain is also very effective in cure, moreover it is possible to
Treatment aplastic anemia.
Fructus Vitis viniferae another name is called the Fructus Sapindi Mukouossi, Jambul, mountain calabash, careless Herba Tubocapsici Anomali, the purple Fructus Pruni pseudocerasi of gift.Fructus Vitis viniferae belongs to bejuco, fruit
Real spherical or ellipse, there is the laudatory title of " brilliant jewel ".Fructus Vitis viniferae can be an extended family, and there are more than 8,000 kinds, only China in the whole world
The kind of Fructus Vitis viniferae just has kind more than 1,000, it is stated that be that China is brought on organizine Chou Zhi roads of holding high up of Han dynasty into, in the plantation history of China
Have as long as bimillennium.
The nutritive value of Fructus Vitis viniferae is very high, and the sarcocarp of Fructus Vitis viniferae is contained within the glucose and Fructose of 10%-25%, and it can have
There is hypoglycemic symptom in the preventing and treating baby of effect；Fructus Vitis viniferae is containing the fruit that compound ferrum element is most in all fruit.In Fructus Vitis viniferae
Natural sugar, trace element, organic acid can promote the metabolism of body, the development to nervous system and blood vessel is all beneficial
Place.Also contain organic acid in Fructus Vitis viniferae, contribute to human consumption, appropriate is edible, additionally it is possible to strengthening the spleen and nourishing the stomach, Jing often eats Fructus Vitis viniferae can be with
Building body.
With growth in the living standard, the dietary habit of people is also progressively changing, and some are of high nutritive value, save time and save trouble
Food start strong sales.Gradual fruit jam industry becomes new industry indispensable currently on the market, China's fruit jam yield
Rise year by year, the species of fruit jam is also increasingly enriched, with long shelf-life, advantage easy to maintain, it has very big development potentiality.
However, the common fruit jam on market haves the shortcomings that local flavor is single, mouthfeel is poor, and there are no what is made by Fructus Vitis viniferae and Physalis pubescens L.
Compound nectar.
The content of the invention
It is an object of the invention to provide a kind of Fructus Vitis viniferae Physalis pubescens L. compound nectar and preparation method thereof, using Fructus Vitis viniferae and Physalis pubescens L.
For raw material, add appropriate amount of auxiliary materials, Jing pickles, softens, heat the working procedure processing such as concentration, sterilization forms, and product is aubergine, sour-sweet
Appropriateness, delicate mouthfeel, fruit jam structural state is uniform, and sauce body is not stratified, is not dehydrated, and is gel pulpous state, and abnormal smells from the patient is coordinated.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of Fructus Vitis viniferae Physalis pubescens L. compound nectar, including following component and its mass fraction：70～90 parts of Fructus Vitis viniferae, Physalis pubescens L. 10～30
Part, 0.1～0.3 part of citric acid, 30～40 parts of white sugar, 0.4～0.6 part of pectin.
According to above scheme, including following component and its mass fraction：80 parts of Fructus Vitis viniferae, 20 parts of Physalis pubescens L., citric acid 0.2
Part, 35 parts of white sugar, 0.5 part of pectin.
A kind of preparation method of Fructus Vitis viniferae Physalis pubescens L. compound nectar, comprises the steps：
1) material choice：Choose that fruit ear is complete, fruit grain is full, and granule is uniform, and Maturity is moderate, and crust is careful smooth, carpopodium and
Solid Fructus Vitis viniferae between fruit grain；The Physalis pubescens L. of completely filled fruit, the granule that do not rot；
2) pretreatment：The base of a fruit head of Fructus Vitis viniferae is cut with shears, is then cleaned and is drained, be put into burn 10s in the water that temperature is 95 DEG C,
Pick up immediately, cool；After peeling off Pericarpium Vitis viniferae and Semen Vitis viniferae, grape berry beater is broken into into grape slurry；
Physalis pubescens L. crust is peelled off, cleaned, each is cut into 4～8 pieces, with beater Physalis pubescens L. slurry is broken into；
3) soften：Pericarpium Vitis viniferae, Semen Vitis viniferae, cold boiling water and white sugar are poured in pot, small fire is heated and stirred in use, plus
When heat to white sugar dissolves, then change small fire, continue to cook, until juice is in aubergine, dragged for Semen Vitis viniferae and Pericarpium Vitis viniferae with strainer
Go out, and in the decoction extruding twice-cooked stir-frying in Pericarpium Vitis viniferae, finally pour grape slurry, Physalis pubescens L. slurry, citric acid, pectin in pot into together
Infusion；
4) heating concentration：The puckery juice of compound pulp is removed after boiling, is heated while stirring, when temperature reaches 103 DEG C, switched to
Small fire, is then further continued for infusion, till solid content is more than 60% in the pulp, that is, obtains fruit jam；
5) it is canned：After fruit jam heating concentration, it is fitted in 30min in tank, tightens lid；
6) seal：The tank that will be equipped with fruit jam is inverted while hot, makes in tank in semi-vacuum state；
7) sterilize：To be sterilized in the fruit jam high-pressure steam sterilizing pan of canning sealing；
8) cool down：By the In Shade placement 3-7d of fruit jam after sterilization, cold room cold preservation is placed into, got product.
According to above scheme, the temperature during sterilization is 112 DEG C, and sterilizing time is 10min.
Fructus Vitis viniferae used by the present invention be kyoto grape, its feature is that adaptability is especially strong, its disease-resistant, cold performance compared with
Good, fruit is very full, it uniform in size, and the color of skin is atropurpureuss when ripe, and peel is thick, and its sarcocarp is not only soft,
And sour-sweet delicious, fruit juice is more.
The invention has the beneficial effects as follows：
1) it is sour-sweet suitable the invention provides a kind of NEW TYPE OF COMPOSITE fruit jam with Fructus Vitis viniferae and Physalis pubescens L. as raw material, product is aubergine
Degree, delicate mouthfeel, fruit jam structural state is uniform, and sauce body is not stratified, is not dehydrated, and is gel pulpous state, and abnormal smells from the patient is coordinated, and overcomes common
Fruit jam local flavor is single, the shortcoming that mouthfeel is poor；
2) raw material output of the invention is big, wide material sources, while the effectively utilizes for Fructus Vitis viniferae provide a reliable selection way
Footpath；
3) preparation method process is simple of the invention, equipment be easy to get, it is easy to operate, be easy to industrialized production.
Specific embodiment
Technical scheme is illustrated with reference to embodiment.
Embodiment 1：
The present invention provides a kind of Fructus Vitis viniferae Physalis pubescens L. compound nectar and preparation method thereof, comprises the steps：
1) material choice：Choose that fruit ear is complete, fruit grain is full, and granule is uniform, and Maturity is moderate, and crust is careful smooth, carpopodium and
Fructus Vitis viniferae 160g solid between fruit grain；Physalis pubescens L. 40g of completely filled fruit, the granule that do not rot；
2) pretreatment：The base of a fruit head of Fructus Vitis viniferae is cut with shears, is then cleaned and is drained, be put into burn 10s in the water that temperature is 95 DEG C,
Pick up immediately, cool；After peeling off Pericarpium Vitis viniferae and Semen Vitis viniferae, grape berry beater is broken into into grape slurry；
Physalis pubescens L. crust is peelled off, cleaned, each is cut into 4～8 pieces, with beater Physalis pubescens L. slurry is broken into；
3) soften：Pericarpium Vitis viniferae, Semen Vitis viniferae, cold boiling water and 70g white sugars are poured in pot, small fire is heated and stirred in use
It is even, when being heated to white sugar and dissolving, then change small fire, continue to cook, until juice is in aubergine, with strainer by Semen Vitis viniferae and Fructus Vitis viniferae
Skin is pulled out, and in the decoction extruding twice-cooked stir-frying in Pericarpium Vitis viniferae, is finally fallen grape slurry, Physalis pubescens L. slurry, 0.4g citric acids, 1g pectin
Enter infusion together in pot；
4) heating concentration：The puckery juice of compound pulp is removed after boiling, is heated while stirring, when temperature reaches 103 DEG C, switched to
Small fire, is then further continued for infusion, till solid content is more than 60% in the pulp, that is, obtains fruit jam；
5) it is canned：After fruit jam heating concentration, it is fitted in 30min in tank, tightens lid；
6) seal：The tank that will be equipped with fruit jam is inverted while hot, makes in tank in semi-vacuum state；
7) sterilize：By in the fruit jam high-pressure steam sterilizing pan of canning sealing, under conditions of temperature is for 112 DEG C, sterilize 10min；
8) cool down：By the In Shade placement 5d of fruit jam after sterilization, cold room cold preservation is placed into, got product.
The quality index of the present embodiment product is：
Organoleptic indicator：Aubergine, it is glossy；Mouthfeel is suitable, sour-sweet moderate, has obvious Fructus Vitis viniferae fragrance and Physalis pubescens L. distinctive clear
New fruital；Gel, uniformly, sauce body is not stratified, is not dehydrated.
Physical and chemical index：Soluble solid (20 ° of refractometers) 66%-69%, Vitamin C content is 64.83mg/100g,
PH is 3.73～3.82, and sugared content is 49%.
Microbiological indicator：Total plate count is 36cfu/g；Escherichia coli are 0MPN/100g；Pathogenic bacterium do not detect.
Embodiment 2：
With embodiment 1, difference is the quality of each material to the preparation method of the present embodiment：Fructus Vitis viniferae 140g, Physalis pubescens L. 60g,
Citric acid 0.2g, white sugar 60g, pectin 0.8g.
Embodiment 3：
With embodiment 1, difference is the quality of each material to the preparation method of the present embodiment：Fructus Vitis viniferae 180g, Physalis pubescens L. 20g,
Citric acid 0.6g, white sugar 80g, pectin 1.2g.
Above example only to illustrative and not limiting technical scheme, although above-described embodiment enters to the present invention
Detailed description is gone, the person skilled of this area should be understood：The present invention can be modified or be replaced on an equal basis, but
Any modification and local without departing from spirit and scope of the invention is replaced and all should covered in scope of the presently claimed invention.
Claims (4)
1. a kind of Fructus Vitis viniferae Physalis pubescens L. compound nectar, it is characterised in that including following component and its mass fraction：Fructus Vitis viniferae 70～90
Part, 10～30 parts of Physalis pubescens L., 0.1～0.3 part of citric acid, 30～40 parts of white sugar, 0.4～0.6 part of pectin.
2. Fructus Vitis viniferae Physalis pubescens L. compound nectar according to claim 1, it is characterised in that including following component and its mass parts
Number：80 parts of Fructus Vitis viniferae, 20 parts of Physalis pubescens L., 0.2 part of citric acid, 35 parts of white sugar, 0.5 part of pectin.
3. a kind of preparation method of Fructus Vitis viniferae Physalis pubescens L. compound nectar, it is characterised in that comprise the steps：
1) material choice：Choose that fruit ear is complete, fruit grain is full, and granule is uniform, and Maturity is moderate, and crust is careful smooth, carpopodium and
Solid Fructus Vitis viniferae between fruit grain；The Physalis pubescens L. of completely filled fruit, the granule that do not rot；
2) pretreatment：The base of a fruit head of Fructus Vitis viniferae is cut with shears, is then cleaned and is drained, be put into burn 10s in the water that temperature is 95 DEG C,
Pick up immediately, cool；After peeling off Pericarpium Vitis viniferae and Semen Vitis viniferae, grape berry beater is broken into into grape slurry；
Physalis pubescens L. crust is peelled off, cleaned, each is cut into 4～8 pieces, with beater Physalis pubescens L. slurry is broken into；
3) soften：Pericarpium Vitis viniferae, Semen Vitis viniferae, cold boiling water and white sugar are poured in pot, small fire is heated and stirred in use, plus
When heat to white sugar dissolves, then change small fire, continue to cook, until juice is in aubergine, dragged for Semen Vitis viniferae and Pericarpium Vitis viniferae with strainer
Go out, and in the decoction extruding twice-cooked stir-frying in Pericarpium Vitis viniferae, finally pour grape slurry, Physalis pubescens L. slurry, citric acid, pectin in pot into together
Infusion；
4) heating concentration：The puckery juice of compound pulp is removed after boiling, is heated while stirring, when temperature reaches 103 DEG C, switched to
Small fire, is then further continued for infusion, till solid content is more than 60% in the pulp, that is, obtains fruit jam；
5) it is canned：After fruit jam heating concentration, it is fitted in 30min in tank, tightens lid；
6) seal：The tank that will be equipped with fruit jam is inverted while hot, makes in tank in semi-vacuum state；
7) sterilize：To be sterilized in the fruit jam high-pressure steam sterilizing pan of canning sealing；
8) cool down：By the In Shade placement 3-7d of fruit jam after sterilization, cold room cold preservation is placed into, got product.
4. the preparation method of Fructus Vitis viniferae Physalis pubescens L. compound nectar according to claim 3, it is characterised in that during the sterilization
Temperature is 112 DEG C, and sterilizing time is 10min.
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| CN201710040854.6A CN106616716A (en) | 2017-01-20 | 2017-01-20 | Grape and physalis pubescens fruit compound fruit jam and preparation method thereof |
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| CN201710040854.6A CN106616716A (en) | 2017-01-20 | 2017-01-20 | Grape and physalis pubescens fruit compound fruit jam and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373543A (en) * | 2017-07-25 | 2017-11-24 | 新疆比巴哈农牧科技有限公司 | A kind of fig fruit jam and its preparation method and application |
| CN108294267A (en) * | 2018-01-19 | 2018-07-20 | 长春科技学院 | A kind of orange peel tomato compound nectar and preparation method thereof |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
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| CN103931979A (en) * | 2014-04-04 | 2014-07-23 | 周萍萍 | Grape jelly |
| CN105053765A (en) * | 2015-08-26 | 2015-11-18 | 西华大学 | Compound kiwi fruit jam and preparation method thereof |
| CN105076931A (en) * | 2015-09-09 | 2015-11-25 | 安徽科技学院 | Blueberry and carrot less-sugar compound jam and preparation method thereof |
| CN105361069A (en) * | 2015-12-02 | 2016-03-02 | 上海大学 | Composite mulberry and raspberry health-care jam and preparation method thereof |
| CN105995792A (en) * | 2016-06-03 | 2016-10-12 | 句容市朝花夕拾家庭农场 | Grape jam and preparation method of grape jam |
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2017
- 2017-01-20 CN CN201710040854.6A patent/CN106616716A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931979A (en) * | 2014-04-04 | 2014-07-23 | 周萍萍 | Grape jelly |
| CN105053765A (en) * | 2015-08-26 | 2015-11-18 | 西华大学 | Compound kiwi fruit jam and preparation method thereof |
| CN105076931A (en) * | 2015-09-09 | 2015-11-25 | 安徽科技学院 | Blueberry and carrot less-sugar compound jam and preparation method thereof |
| CN105361069A (en) * | 2015-12-02 | 2016-03-02 | 上海大学 | Composite mulberry and raspberry health-care jam and preparation method thereof |
| CN105995792A (en) * | 2016-06-03 | 2016-10-12 | 句容市朝花夕拾家庭农场 | Grape jam and preparation method of grape jam |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373543A (en) * | 2017-07-25 | 2017-11-24 | 新疆比巴哈农牧科技有限公司 | A kind of fig fruit jam and its preparation method and application |
| CN108294267A (en) * | 2018-01-19 | 2018-07-20 | 长春科技学院 | A kind of orange peel tomato compound nectar and preparation method thereof |
| CN113261656A (en) * | 2021-05-11 | 2021-08-17 | 甘肃农业大学 | Young-hairy muscadine and snake dragon-bead compound jam and preparation method thereof |
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