CN114128858A - Processing method of pineapple (pineapple) jam - Google Patents
Processing method of pineapple (pineapple) jam Download PDFInfo
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- CN114128858A CN114128858A CN202111434462.0A CN202111434462A CN114128858A CN 114128858 A CN114128858 A CN 114128858A CN 202111434462 A CN202111434462 A CN 202111434462A CN 114128858 A CN114128858 A CN 114128858A
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Images
Classifications
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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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a processing method of pineapple (pineapple) jam, and relates to the technical field of jam production and preparation. The processing method of the pineapple (pineapple) jam comprises the following steps of weighing the raw materials in parts by weight: 40-80 parts of pineapple grains, 5-25 parts of F55 high fructose corn syrup, 5-25 parts of white granulated sugar, 2-5 parts of modified starch, 25-35 parts of water, 0.1-1 part of pectin, 0.05-0.1 part of potassium sorbate, 0.0005-0.02 part of lemon yellow, 0.0005-0.005 part of sunset yellow, 0.1-1 part of citric acid, 0.1-0.5 part of pineapple essence and 0.2-1 part of vitamin C, and the specific preparation method is as follows: firstly preparing starch slurry and glue solution, then preparing mixed jam, adding auxiliary materials to obtain the finished jam, and finally sterilizing and packaging the finished jam. The pineapple jam can preserve the nutritional ingredients in the fruits to the maximum extent, is crisp and tasty in taste and rich in fragrance, is rich in a large amount of vitamin C, has a strong antioxidant function, ensures the bright color of the pineapple jam, and delays browning.
Description
Technical Field
The invention relates to the field of jam production and preparation, in particular to a processing method of pineapple (pineapple) jam.
Background
A method for preserving fruits for a long period of time is to mix fruit, sugar and acidity regulator with gel material to make jam. The bread is mainly used for being smeared on bread or toast for eating. The jam can be prepared from small fruits such as strawberry, blueberry, grape and rose, or large fruits such as plum, orange, apple and peach after cutting, but only one fruit is usually used at the same time. The jam contains natural fruit acid, and has effects of promoting digestive juice secretion, stimulating appetite, and promoting digestion. The jam can also increase pigment, and has adjuvant therapeutic effect on iron deficiency anemia. The jam contains abundant potassium and zinc elements, and has effects of relieving fatigue and improving memory. The jam can be used for supplementing calcium and phosphorus, and preventing rickets.
Most of jam sold in the market is high-sugar jam, Br ix is between 60 and 80, and the high sugar content is unfavorable for health, so that the development of the low-sugar jam is imperative.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a processing method of pineapple (pineapple) jam, and solves the problem of high sugar content in the jam.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a processing method of pineapple (pineapple) jam comprises the following raw materials in parts by weight: 40-80 parts of pineapple grains, 5-25 parts of F55 high fructose corn syrup, 5-25 parts of white granulated sugar, 2-5 parts of modified starch, 25-35 parts of water, 0.1-1 part of pectin, 0.05-0.1 part of potassium sorbate, 0.0005-0.02 part of lemon yellow, 0.0005-0.005 part of sunset yellow, 0.1-1 part of citric acid, 0.1-0.5 part of pineapple essence and 0.2-1 part of vitamin C, and the specific preparation method is as follows: firstly preparing starch slurry and glue solution, then preparing mixed jam, adding auxiliary materials to obtain the finished jam, and finally sterilizing and packaging the finished jam.
Preferably, the pineapple grains are obtained by selecting ripe and non-pathological pineapples, peeling and cutting into grains, the size of each grain is 5-20mm, and the modified starch is hydroxypropyl distarch phosphate.
Preferably, the specific method for preparing the starch slurry and the glue solution is as follows: firstly, respectively pouring weighed modified starch and pectin into two stirring barrels, adding 12-15 parts of water into the stirring barrel of the modified starch, dispersing and stirring uniformly to obtain starch slurry, wherein the stirring temperature of the modified starch is 35-45 ℃, then pouring 12-15 parts of water into the stirring barrel of the pectin, stirring at 40-45 ℃, and stirring uniformly to obtain a glue solution.
Preferably, the specific method for preparing the mixed jam comprises the following steps: firstly, putting the prepared starch slurry and glue solution into a stirring cylinder, uniformly stirring, putting the weighed F55 high fructose corn syrup, white granulated sugar, potassium sorbate, lemon yellow and sunset yellow into a boiling pot, heating and stirring at low temperature, adding pineapple grains after uniformly stirring, heating and stirring at high temperature to obtain the mixed jam.
Preferably, the stirring temperature for heating and stirring at low temperature is 50-55 ℃, and the temperature environment for continuously heating to high temperature is 90-93 ℃.
Preferably, the specific steps of adding the auxiliary materials are as follows: adding the mixed fruit into a boiling pot, heating, continuously stirring until starch is gelatinized, measuring, heating to 90-93 ℃, preserving heat for 20-30 minutes, adding citric acid after heat preservation is finished, cooling to 80-82 ℃, adding pineapple essence, finally adding vitamin C, and uniformly stirring to obtain the finished pineapple jam.
Preferably, the specific steps of sterilizing and packaging the finished jam are as follows: sterilizing the glass jar at high temperature, quantitatively adding the pineapple jam into the glass jar after sterilization, and vacuum packaging through a sealing cover.
Preferably, after the finished jam is sterilized and packaged, sampling detection is required to detect the sugar content of the jam and the type and content of microorganisms in the jam.
(III) advantageous effects
The invention provides a processing method of pineapple (pineapple) jam. The method has the following beneficial effects:
1. compared with the traditional jam process, the pineapple jam process has the advantages that the boiling temperature is low, the time is short, the traditional jam is boiled at the temperature of 105 ℃ for 1-2 hours, the time is short, the temperature is low, energy can be saved, meanwhile, the nutrient components in fruits can be favorably reserved, the process is suitable for industrial production, and the prepared pineapple jam is bright in color, rich in fragrance, crisp in taste and suitable for being applied to bread smearing, cake filling and table serving.
2. The sourness and sweetness of the pineapple jam can be adjusted by adjusting the addition amounts of white granulated sugar, high fructose corn syrup and citric acid; according to the maturity and the fragrance of the pineapple raw materials, the adding amount of the essence is adjusted, and the pineapple grains can be cut into cubes with the size of 5-20mm according to the needs, so that the pineapple grains are suitable for the preference of consumers.
3. The vitamin C has an antioxidant function, can delay browning of the pineapple jam and can enhance the immunity of the organism.
Drawings
Fig. 1 is a schematic structural diagram of a processing method of pineapple (pineapple) jam of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
as shown in fig. 1, an embodiment of the invention provides a processing method of pineapple (pineapple) jam, which comprises the following raw materials in parts by weight: 40 parts of pineapple grains, 10 parts of F55 fructose-glucose syrup, 10 parts of white granulated sugar, 5 parts of modified starch, 35 parts of water, 0.1 part of pectin, 0.1 part of potassium sorbate, 0.0005 part of lemon yellow, 0.0005 part of sunset yellow, 0.1 part of citric acid, 0.1 part of pineapple essence and 0.2 part of vitamin C, and the specific preparation method is as follows: firstly preparing starch slurry and glue solution, then preparing mixed jam, adding auxiliary materials to obtain the finished jam, and finally sterilizing and packaging the finished jam.
The pineapple grains are obtained by selecting ripe and non-pathological pineapples, peeling and cutting into grains, wherein the size of each grain is 5mm, and the modified starch is hydroxypropyl distarch phosphate.
The specific method for preparing the starch slurry and the glue solution is as follows: firstly, respectively pouring weighed modified starch and pectin into two stirring barrels, adding 15 parts of water into the stirring barrel of the modified starch, dispersing and stirring uniformly to obtain starch slurry, wherein the stirring temperature of the modified starch is 35 ℃, then pouring 20 parts of water into the stirring barrel of the pectin, stirring at 40 ℃, and stirring uniformly to obtain glue solution.
The specific method for preparing the mixed jam comprises the following steps: firstly, putting the prepared starch slurry and glue solution into a stirring cylinder, stirring uniformly, then putting the weighed F55 high fructose corn syrup, white granulated sugar, potassium sorbate, lemon yellow and sunset yellow into a boiling pot, heating and stirring at low temperature, adding pineapple grains after stirring uniformly, heating and stirring at high temperature to obtain mixed jam, heating and stirring at low temperature to 50 ℃, and continuously heating to high temperature environment of 93 ℃.
The specific steps of adding the auxiliary materials are as follows: adding the mixed fruit into a boiling pot, heating, continuously stirring until starch is gelatinized, measuring, heating to 90 ℃, keeping the temperature for 20 minutes, adding citric acid after the temperature is kept, cooling to 80 ℃, adding pineapple essence, finally adding vitamin C, and uniformly stirring to obtain the finished pineapple jam.
The specific steps of sterilizing and packaging the finished jam are as follows: sterilizing the glass jar at high temperature, quantitatively adding the finished pineapple jam into the glass jar after sterilization, carrying out vacuum packaging through a sealing cover, carrying out sampling detection after the finished pineapple jam is sterilized and packaged, and detecting the sugar content of the pineapple jam and the type and content of microorganisms in the pineapple jam.
Example two:
weighing the following raw materials in parts by weight: 50 parts of pineapple grains, 15 parts of F55 high fructose corn syrup, 12 parts of white granulated sugar, 2 parts of modified starch, 21 parts of water, 0.8 part of pectin, 0.05 part of potassium sorbate, 0.001 part of lemon yellow, 0.0008 part of sunset yellow, 0.5 part of citric acid, 0.4 part of pineapple essence and 0.8 part of vitamin C.
Example three:
weighing the following raw materials in parts by weight: 58 parts of pineapple grains, 15 parts of F55 fructose-glucose syrup, 8 parts of white granulated sugar, 3 parts of modified starch, 16 parts of water, 1 part of pectin, 0.04 part of potassium sorbate, 0.0005 part of lemon yellow, 0.0004 part of sunset yellow, 0.8 part of citric acid, 0.8 part of pineapple essence and 1 parts of vitamin C.
The comparative tables for the tests on the first to third examples of the present invention and the conventional pineapple jam are shown in the following table (sampling 100 g):
| Brix | cellulose, process for producing the same, and process for producing the same | Vitamin C (100g content) | |
| Example one | 25 | 1.4g | 0.80g |
| Example two | 32 | 1.7g | 0.95g |
| EXAMPLE III | 33 | 1.6g | 1.50g |
| Traditional pineapple jam | 60-80 | 0.1g | 30.00mg |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. A processing method of pineapple (pineapple) jam is characterized in that the pineapple (pineapple) jam is prepared by weighing the following raw materials in parts by weight: 40-80 parts of pineapple grains, 5-25 parts of F55 high fructose corn syrup, 5-25 parts of white granulated sugar, 2-5 parts of modified starch, 25-35 parts of water, 0.1-1 part of pectin, 0.05-0.1 part of potassium sorbate, 0.0005-0.02 part of lemon yellow, 0.0005-0.005 part of sunset yellow, 0.1-1 part of citric acid, 0.1-0.5 part of pineapple essence and 0.2-1 part of vitamin C, and the specific preparation method is as follows: firstly preparing starch slurry and glue solution, then preparing mixed jam, adding auxiliary materials to obtain the finished jam, and finally sterilizing and packaging the finished jam.
2. The processing method of pineapple (pineapple) jam as claimed in claim 1, wherein the pineapple particles are ripe and non-diseased pineapples, the pineapple particles are peeled and cut into granules with the size of 5mm-20mm, and the modified starch is hydroxypropyl distarch phosphate.
3. The processing method of pineapple (pineapple) jam as claimed in claim 1, wherein the specific method for preparing the starch slurry and the glue solution is as follows: firstly, respectively pouring weighed modified starch and pectin into two stirring barrels, adding 12-15 parts of water into the stirring barrel of the modified starch, dispersing and stirring uniformly to obtain starch slurry, wherein the stirring temperature of the modified starch is 35-45 ℃, then pouring 12-20 parts of water into the stirring barrel of the pectin, stirring at 40-45 ℃, and stirring uniformly to obtain a glue solution.
4. The processing method of pineapple (pineapple) jam as claimed in claim 1, wherein the specific method for preparing the mixed jam is as follows: firstly, putting the prepared starch slurry and glue solution into a stirring cylinder, uniformly stirring, putting the weighed F55 high fructose corn syrup, white granulated sugar, potassium sorbate, lemon yellow and sunset yellow into a boiling pot, heating and stirring at low temperature, adding pineapple grains after uniformly stirring, heating and stirring at high temperature to obtain the mixed jam.
5. The processing method of pineapple (pineapple) jam as claimed in claim 4, wherein the stirring temperature for heating and stirring at low temperature is 50-55 ℃, and the temperature environment for continuously heating to high temperature is 90-93 ℃.
6. The processing method of pineapple (pineapple) jam according to claim 1, characterized by comprising the following specific steps of adding auxiliary materials: adding the mixed fruit into a boiling pot, heating, continuously stirring until starch is gelatinized, measuring, heating to 90-93 ℃, preserving heat for 20-30 minutes, adding citric acid after heat preservation is finished, cooling to 80-82 ℃, adding pineapple essence, finally adding vitamin C, and uniformly stirring to obtain the finished pineapple jam.
7. The processing method of pineapple (pineapple) jam as claimed in claim 1, wherein the sterilization and packaging of the finished product jam comprises the following specific steps: sterilizing the glass jar at high temperature, quantitatively adding the pineapple jam into the glass jar after sterilization, and vacuum packaging through a sealing cover.
8. The processing method of pineapple (pineapple) jam as claimed in claim 1, wherein the finished product jam is sterilized and packaged, and then is subjected to sampling detection to detect the sugar content of the jam and the type and content of microorganisms in the jam.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152981A (en) * | 2022-06-06 | 2022-10-11 | 河南英的食品有限公司 | Fresh orange sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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