CN110236161A - A kind of formula and preparation method thereof of sundae jam - Google Patents
A kind of formula and preparation method thereof of sundae jam Download PDFInfo
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- CN110236161A CN110236161A CN201910645431.6A CN201910645431A CN110236161A CN 110236161 A CN110236161 A CN 110236161A CN 201910645431 A CN201910645431 A CN 201910645431A CN 110236161 A CN110236161 A CN 110236161A
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- acid
- formula
- jam
- sundae
- preservative
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical fields of jam deep processing, specifically disclose a kind of formula of sundae jam, by weight, comprising: the pulp of 25-70%, the white granulated sugar of 10-50%, the compounding thickener of 2-10%, the acid of 0.05-0.6%, the acidity regulator of 0.1-0.6%, the preservative of 0.02-0.1%, 0.01-0.3% essence for food, surplus are water.The invention also discloses a kind of preparation methods for making above-mentioned sundae jam；Sundae jam of the invention, structural state is uniform, the anhydrous precipitation of sugar-free；Sweet tea acid is moderate, fine and smooth, soft；Bright color；It stores at normal temperature.
Description
Technical field
The invention belongs to the technical fields of jam deep processing, and in particular to the formula of sundae jam and its preparation side
Method.
Background technique
With the improvement of living standards, and increase of the people to health-nutrition value demand, contain fruit-like flavour ice river in Henan Province
Leaching gradually has been favored by people, but still directly can not dismissed and can be done by blender using fruit jam at present
At ice cream, to meet people in the diversified demand of life.In addition, traditional storage and transportation, marketing method must be in freezings (- 18
DEG C or less) storage and sale under state, it is extremely restricted the sale of product, it is at high cost, it is therefore desirable to pass through new formula
And production technology solves ice cream, sale and storage problem under normal temperature state.
Summary of the invention
To solve the above problems, the object of the present invention is to provide a kind of formula of sundae jam and its preparation sides
Method.
The formula of sundae jam provided by the invention, by weight, comprising: the pulp of 25-70%, 10-50%
White granulated sugar, the compounding thickener of 2-10%, the acid of 0.05-0.6%, the acidity regulator of 0.1-0.6%, 0.02-
0.1% preservative, 0.01-0.3% essence for food, surplus are water.
The present invention also provides a kind of preparation methods for making sundae jam, which comprises (1) before place
Reason: pulp being thawed, is cleaned up, and is slurried by colloid mill grinding；(2) boiling: will be with weight ratio meter 30-70% the step of
(1) fruit pulp is prepared, is added into steam copper, and the acidity regulator of 0.1-0.6% is added；(3) ingredient with mix: will
It is uniformly mixed with the white granulated sugar of weight ratio meter 10-50% with the thickener that compounds of weight ratio meter 2-10%, is stirred with part hot water
Mixing is mixed, is added in high speed shearing emulsification cylinder, emulsifying head is opened, shear time 5-10 minutes, homogeneous material is obtained, using three
Grade emulsification pump enters steam copper and mixes with fruit pulp obtained by step (2)；(4) it cooks: the mixed slurry that step (3) is prepared
It is cooked in steam copper, temperature reaches 85 DEG C, maintains the temperature at 85-95 DEG C of range, and temperature is kept for 5-10 minutes；(5) it ingredient: will walk
Suddenly (4) be prepared in mixed slurry be added with the preservative of the acid of weight ratio meter 0.05-0.6% and 0.02-0.1,
It stirs evenly；(6) filling: it is filling in bottle placer progress that shaped article is prepared in step (5)；(7) cooling: by step (6)
Shaping finished product after the tinning being prepared is cooling in cold water, and soaking time 30-40 minutes, body temperature reached 30 degree -40
Degree, from cooling pan shift transfer between, body moisture drain after etc. it is to be packaged.
Compared with prior art, present invention has the advantage that
Traditional ice cream needs to store under freezing conditions (- 18 DEG C), cold chain transportation, and packing instructions are high.And sundae
Jam, normal temperature storage are transported at room temperature, and are not limited by all kinds of packagings, and fruit nutrition value is high, and storage time is long.Sundae
Jam is the new type ice cream for freezing industry and bringing inexpensive high value.Sundae jam uses preceding stored refrigerated to 2-
After 10 degree, stirring is dismissed 4 minutes.Being poured on agglomeration in freezen protective 8 hours in vessel can eat, and simply and easily operate, rich
Rich mouthfeel is that people bring different embodiment.
Specific embodiment
Formulation Example 1
In the present embodiment, the formula of sundae jam, by weight, comprising: the pulp of 25-70%, 10-50%'s
White granulated sugar, the compounding thickener of 2-10%, the acid of 0.05-0.6%, the acidity regulator of 0.1-0.6%, 0.02-0.1%
Preservative, 0.01-0.3% essence for food, surplus is water.
Wherein, the preservative includes potassium sorbate；The acid includes citric acid；The acidity regulator includes lemon
Lemon acid sodium.
The compounding thickener includes that hydroxypropyl methyl cellulose, pectin, gelatin, casein sodium, lactic acid fatty acid are sweet
Grease, Yi Jidan, diglycerine fatty acid ester, stearoyl lactate, propylene glycol alginate, edible glucose.
Formulation Example 2
In the present embodiment, preferred embodiment are as follows: described to be formulated by weight, the pulp including 40-60%, 10-
30% white granulated sugar, the compounding thickener of 2-5%, the acid of 0.05-0.5%, the acidity regulator of 0.1-0.6%, 0.02-
0.1% preservative, 0.01-0.3% essence for food, surplus are water.
Formulation Example 3
Compared to embodiment 1 and embodiment 2, in the present embodiment, the proportion of each raw material optimizes the most, and the formula is by weight
Than including 50% pulp, 20% white granulated sugar, 5% compounding thickener, 0.5% acid, 0.3% tart flavour adjusting
Agent, 0.1% preservative, 0.2% essence for food, surplus are water.
Preparation method embodiment 1:
In the present invention, the preparation method of sundae jam includes:
(1) pre-treatment: pulp is thawed, and is cleaned up, and is slurried by colloid mill grinding；
(2) boiling: will be prepared fruit pulp with (1) the step of weight ratio meter 30-70%, be added into steam copper, and
The acidity regulator of 0.1-0.6% is added；
(3) ingredient is with mixing: will compound thickening with weight ratio meter 2-10% with the white granulated sugar of weight ratio meter 10-50%
Agent is uniformly mixed, and is mixed, is added in high speed shearing emulsification cylinder with part hot water stirs, and emulsifying head, shear time 5-10 are opened
Minute, homogeneous material is obtained, enters steam copper using three-level emulsification pump and is mixed with fruit pulp obtained by step (2)；
Illustratively, in this step, shear time is 10 minutes.
(4) cook: the mixed slurry that step (3) is prepared is cooked in steam copper, and temperature reaches 85 DEG C, keeps temperature
In 85-95 DEG C of range, temperature is kept for 5-10 minutes；
Illustratively, in this step, 90 DEG C~92 DEG C are maintained the temperature at；Boiling the material time is 5-6 minutes.
(5) ingredient: step (4) is prepared in mixed slurry and is added and with the acid of weight ratio meter 0.05-0.6%
With the preservative of 0.02-0.1, stir evenly；
(6) filling: it is filling in bottle placer progress that shaped article is prepared in step (5)；
(7) cooling: the shaping finished product after the tinning that step (6) is prepared is cooling in cold water, soaking time 30-40
Minute, body temperature reach 30 degree -40 degree, from cooling pan transfer transfer between, body moisture drain after etc. it is to be packaged.
It should be noted that further including packaging and storage, step (7) being prepared after the completion of above-mentioned steps (7)
Finished product is packed, and then stores the finished product of packaging at normal temperature.
Sundae jam prepared by the present invention, structural state is uniform, the anhydrous precipitation of sugar-free；Sweet tea acid is moderate, fine and smooth,
It is soft；Bright color；It stores at normal temperature, after the preceding stored refrigerated degree to 2-10, stirring is dismissed 4 minutes.It is poured in vessel
Agglomeration in freezen protective 8 hours can be eaten.
The above, part specific embodiment only of the invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, all
It is covered by the protection scope of the present invention.
Claims (8)
1. a kind of formula of sundae jam, which is characterized in that the formula is by weight, comprising: the fruit of 25-70%
The tart flavour of meat, the white granulated sugar of 10-50%, the compounding thickener of 2-10%, the acid of 0.05-0.6%, 0.1-0.6% is adjusted
Agent, the preservative of 0.02-0.1%, 0.01-0.3% essence for food, surplus are water.
2. formula as described in claim 1, which is characterized in that described to be formulated by weight, the pulp including 40-60%, 10-
30% white granulated sugar, the compounding thickener of 2-5%, the acid of 0.05-0.5%, the acidity regulator of 0.1-0.6%, 0.02-
0.1% preservative, 0.01-0.3% essence for food, surplus are water.
3. formula as described in claim 1, which is characterized in that the formula by weight, including 50% pulp, 20%
White granulated sugar, 5% compounding thickener, 0.5% acid, 0.3% acidity regulator, 0.1% preservative, 0.2% food
Product essence, surplus are water.
4. formula as described in any one of claims 1 to 3, which is characterized in that the preservative includes potassium sorbate；The acid
Taste agent includes citric acid；The acidity regulator includes sodium citrate.
5. formula as claimed in claim 4, which is characterized in that the compounding thickener includes hydroxypropyl methyl cellulose, fruit
Glue, gelatin, casein sodium, lactic acid fatty glyceride, Yi Jidan, diglycerine fatty acid ester, stearoyl lactate, alginic acid
Propylene glycol ester, edible glucose.
6. a kind of preparation method of sundae jam, which is characterized in that the described method includes:
(1) pre-treatment: pulp is thawed, and is cleaned up, and is slurried by colloid mill grinding；
(2) boiling: will be prepared fruit pulp with (1) the step of weight ratio meter 30-70%, be added into steam copper, and be added
The acidity regulator of 0.1-0.6%；
(3) ingredient is with mixing: will be mixed with the white granulated sugar of weight ratio meter 10-50% with the thickener that compounds of weight ratio meter 2-10%
It closes uniformly, mixes, be added in high speed shearing emulsification cylinder with part hot water stirs, unlatching emulsifying head, shear time 5-10 minutes,
Homogeneous material is obtained, enters steam copper using three-level emulsification pump and is mixed with fruit pulp obtained by step (2)；
(4) cook: the mixed slurry that step (3) is prepared is cooked in steam copper, and temperature reaches 85 DEG C, maintains the temperature at
85-95 DEG C of range, temperature are kept for 5-10 minutes；
(5) ingredient: step (4) is prepared in mixed slurry be added with the acid of weight ratio meter 0.05-0.6% and
The preservative of 0.02-0.1, stirs evenly；
(6) filling: it is filling in bottle placer progress that shaped article is prepared in step (5)；
(7) cooling: the shaping finished product after the tinning that step (6) is prepared is cooling in cold water, and soaking time 30-40 points
Clock, body temperature reach 30 degree -40 degree, from cooling pan transfer transfer between, body moisture drain after etc. it is to be packaged.
7. preparation method as claimed in claim 6, which is characterized in that shear time is 10 minutes in the step (3).
8. preparation method as claimed in claim 7, which is characterized in that in the step (4), maintain the temperature at 90 DEG C~92
℃；Boiling the material time is 5-6 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910645431.6A CN110236161A (en) | 2019-07-17 | 2019-07-17 | A kind of formula and preparation method thereof of sundae jam |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910645431.6A CN110236161A (en) | 2019-07-17 | 2019-07-17 | A kind of formula and preparation method thereof of sundae jam |
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| CN110236161A true CN110236161A (en) | 2019-09-17 |
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| CN201910645431.6A Pending CN110236161A (en) | 2019-07-17 | 2019-07-17 | A kind of formula and preparation method thereof of sundae jam |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951481A (en) * | 2021-11-09 | 2022-01-21 | 中山市福德利得食品科技有限公司 | Flower jam capable of being puffed, and preparation method and application thereof |
-
2019
- 2019-07-17 CN CN201910645431.6A patent/CN110236161A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951481A (en) * | 2021-11-09 | 2022-01-21 | 中山市福德利得食品科技有限公司 | Flower jam capable of being puffed, and preparation method and application thereof |
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Application publication date: 20190917 |