CN108420030A - High temperature resistant matrimony vine jam and preparation method thereof - Google Patents
High temperature resistant matrimony vine jam and preparation method thereof Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- 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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Abstract
This application discloses a kind of high temperature resistant matrimony vine jam.The high temperature resistant fructus lycii sauce bag includes the raw material components of following parts by weight：80 100 parts of wolfberry fruit syrup, 10 30 parts of trehalose, 0.5 0.8 parts of pectin, 0.5 0.8 parts of sodium alginate, 0.8 1.5 parts of citric acid and 0.04 0.08 parts of calcium chloride.The technical issues of present application addresses matrimony vine jam non-refractories in the related technology.
Description
Technical field
This application involves food processing technology fields, in particular to a kind of high temperature resistant matrimony vine jam and its preparation side
Method.
Background technology
Matrimony vine has very high nutritive value, is a kind of good merchantable brand of dietotherapeutic, while because it is rich in β-carrotene, tool
There is chromatic colour, be processed into high-temperature baking resistant jam as the sandwich of bakery, fillings, incrustation and season all
It is splendid.
Matrimony vine itself is thermo-labile, is easy to that brown stain occurs in the case of a high temperature, and serious deterioration can also occur for smell, and dries
The processing of roasting food is exactly that jam is required to have higher resistance to baking, and the not brown stain, not spoiled during high-temperature baking,
It does not collapse and not quick-fried excessive；Secondly, the most baking jam in China be all improve its resistance to baking to add converted starch, but
It is starch to influence to bake the mouthfeel of jam, reduces the quality of jam.
The problem of for matrimony vine jam non-refractory in the related technology, currently no effective solution has been proposed.
Invention content
The main purpose of the application is to provide a kind of high temperature resistant matrimony vine jam and preparation method thereof, to solve matrimony vine jam
The problem of non-refractory.
To achieve the goals above, according to the one side of the application, a kind of high temperature resistant matrimony vine jam is provided.
It is included according to the high temperature resistant fructus lycii sauce bag of the application：80-100 parts of wolfberry fruit syrup, 10-30 parts of trehalose, 0.5-
0.8 part of pectin, 0.5-0.8 parts of sodium alginate, 0.8-1.5 parts of citric acid and 0.04-0.08 parts of calcium chloride.
As a kind of preferred proportioning, high temperature resistant fructus lycii sauce bag includes the raw material components of following parts by weight：Wolfberry fruit syrup 90
Part, 20 parts of trehalose, 0.65 part of pectin, 0.65 part of sodium alginate, 1 part of citric acid and 0.06 part of calcium chloride.
Further, the pectin is low methoxy pectin.
Further, the high temperature resistant matrimony vine jam further includes 35-55 parts of sucrose.
To achieve the goals above, according to the another aspect of the application, a kind of preparation of high temperature resistant matrimony vine jam is provided
Method.
Included the following steps according to the preparation method of the high temperature resistant matrimony vine jam of the application：
(1) pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(2) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 45-55%；
(3) wolfberry fruit syrup is added to heat in reactor and is concentrated, calcium chloride solution is added later, heating is concentrated into solid matter
Content reaches 50% or more, and the first mixed solution is added and continues heating and be concentrated into solid matter content to reach 65% or more, adds
Enter citric acid solution, stir evenly to obtain the final product.
Further, the preparation method of the wolfberry fruit syrup is：Fresh fructus lycii is started the cleaning processing, it will be new after cleaning
Fresh fructus lycii fruit is put into scald in 100 DEG C of water and boil 30-60 second, it is boiling hot boil after pick up to be transferred in beater and be beaten remove seed, obtain matrimony vine
Slurry.
Further, the preparation method of the wolfberry fruit syrup is：Dry wolfberry is put into 100 DEG C of water and is softened 2-5 minutes
Afterwards, by dry wolfberry and water according to mass ratio 1:3-5 carries out mixing crushing and beating, obtains wolfberry fruit syrup；
Further, the heating concentration process in the step (3) controls temperature at 85-95 DEG C.
Further, the heating concentration process of the step (3) by time control within 20-30 minutes.
Further, the pH value of the high temperature resistant matrimony vine jam is 3.3-3.7.
Further, further include sucrose in the preferably described step (3), reactor is added in the sucrose together with calcium chloride
In.
The application provides a kind of high temperature resistant fructus lycii for the above problem present in the existing technology for making matrimony vine jam
Sauce and preparation method thereof, high-temperature baking resistant jam produced by the present invention is bright-colored, be in uniform red, sour and sweet palatability,
Matrimony vine taste is dense, improves heat resistance without using converted starch, mouthfeel is more tasty and more refreshing；Further, high temperature resistant produced by the present invention
Matrimony vine jam is baked, 20min or more can be toasted at a temperature of 250 DEG C, it is indeformable, non-discolouring and not spoiled, it is used as
Do not occur phenomena such as collapsing, quick-fried excessive and swollen filling when bread or sandwich cake；In addition, the present invention is added to part trehalose, improve
The sugariness of the heat resistance and water-retaining property of jam, trehalose only has 45% of sucrose or so, thus not when improving solid content
Sugariness can be made to increase substantially, secondly trehalose has more stable blood glucose level, improves the health value of jam, seaweed
Sugar can also improve the tasty and refreshing property of jam；In addition, the present invention is added to low methoxy pectin and sodium alginate, jam is further increased
Heat resistance, compared to converted starch, jam can be more preferably tasty and refreshing, the complete release that can also make that taste is better；And it adds a certain amount of
Calcium ion pectin and sodium alginate can be made to form strong thermoplasticity gel therewith, increase the heat resistance of jam.
Specific implementation mode
It, below will be to the skill in the embodiment of the present application in order to make those skilled in the art more fully understand application scheme
Art scheme is clearly and completely described, it is clear that and described embodiment is only the embodiment of the application part, without
It is whole embodiment.Based on the embodiment in the application, those of ordinary skill in the art are not before making creative work
The every other embodiment obtained is put, shall fall within the protection scope of the present application.
It should be noted that term " comprising " and " having " in the description and claims of this application and they
Any deformation, it is intended that cover and non-exclusive include.
It should be noted that in the absence of conflict, the features in the embodiments and the embodiments of the present application can phase
Mutually combination.The application is described in detail below in conjunction with embodiment.
Embodiment 1
A kind of high temperature resistant matrimony vine jam, includes the raw material components of following parts by weight：80 parts of wolfberry fruit syrup, 10 parts of sea
Algae sugar, 0.5 part of low methoxy pectin, 0.5 part of sodium alginate, 0.8 part of citric acid and 0.04 part of calcium chloride.
The preparation method of embodiment 1
(1) fresh fructus lycii is started the cleaning processing, the fresh fructus lycii after cleaning is put into scald in 100 DEG C of water and boils 30
Second, it scalds and picks up to be transferred in beater and be beaten remove seed after boiling, obtain wolfberry fruit syrup.
(2) low methoxy pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(3) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 45%；
(4) wolfberry fruit syrup is added in reactor, carries out heating concentration at a temperature of 85 DEG C, calcium chloride is added later, adds
Thermal concentration to solid matter content reaches 45% or more, be added later the first mixed solution and continue heating be concentrated into solid matter
Content reaches 65%, and the overall process for heating concentration is 20 minutes, and citric acid solution is added later, adjusts pH to 3.7, stirs evenly
To obtain the final product.
Embodiment 2
A kind of high temperature resistant matrimony vine jam, including 100 parts of the wolfberry fruit syrup of raw material components of following parts by weight, 30 parts of sea
Algae sugar, 0.8 part of low methoxy pectin, 0.8 part of sodium alginate, 1.5 parts of citric acid, 0.08 part of calcium chloride and 35 parts
Sucrose.
The preparation method of embodiment 2
(1) fresh fructus lycii is started the cleaning processing, the fresh fructus lycii after cleaning is put into scald in 100 DEG C of water and boils 60
Second, it scalds and picks up to be transferred in beater and be beaten remove seed after boiling, obtain wolfberry fruit syrup.
(2) low methoxy pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(3) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 50%；
(4) wolfberry fruit syrup is added in reactor, heating concentration is carried out at a temperature of 95 DEG C, calcium chloride and sugarcane are added later
Sugar, heating are concentrated into solid matter content and reach 50% or more, and the first mixed solution is added later and continues to heat to be concentrated into and consolidates
Body content of material reaches 65%, and the overall process for heating concentration is 30 minutes, and citric acid solution is added later, adjusts pH to 3.3, stirs
It mixes uniformly to obtain the final product.
Embodiment 3
A kind of high temperature resistant matrimony vine jam, includes the raw material components of following parts by weight：90 parts of wolfberry fruit syrup, 20 parts of trehalose,
0.65 part of low methoxy pectin, 0.65 part of sodium alginate, 1 part of citric acid, 0.06 part of calcium chloride and 55 sucrose.
The preparation method of embodiment 3
(1) dry wolfberry is put into after softening 2 minutes in 100 DEG C of water, dry wolfberry is pulled out and with water according to mass ratio 1:3
Mixing crushing and beating is carried out, wolfberry fruit syrup is obtained；
(2) low methoxy pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(3) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 55%；
(4) wolfberry fruit syrup is added in reactor, heating concentration is carried out at a temperature of 95 DEG C, calcium chloride and sugarcane are added later
Sugar, heating are concentrated into solid matter content and reach 55%, the first mixed solution is added later and continues heating is concentrated into solids
Matter content reaches 70%, and the overall process for heating concentration is 25 minutes, and citric acid solution is added later, adjusts pH to 3.5, and stirring is equal
It is even to obtain the final product.
Embodiment 4
A kind of high temperature resistant matrimony vine jam, includes the raw material components of following parts by weight：90 parts of wolfberry fruit syrup, 20 parts of trehalose,
0.65 part of low methoxy pectin, 0.65 part of sodium alginate, 1 part of citric acid, 0.06 part of calcium chloride and 55 sucrose.
The preparation method of embodiment 4
(1) dry wolfberry is put into 100 DEG C of water and is softened after five minutes, dry wolfberry pulled out and with water according to mass ratio 1:3
Mixing crushing and beating is carried out, wolfberry fruit syrup is obtained；
(2) low methoxy pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(3) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 45%；
(4) wolfberry fruit syrup is added in reactor, heating concentration is carried out at a temperature of 90 DEG C, calcium chloride and sugarcane are added later
Sugar, heating are concentrated into solid matter content and reach 55%, the first mixed solution is added later and continues heating is concentrated into solids
Matter content reaches 70%, and the overall process for heating concentration is 25 minutes, and citric acid solution is added later, adjusts pH to 3.5, and stirring is equal
It is even to obtain the final product.
Comparative example 1
It is put into beater after the fresh fructus lycii of 10 parts by weight is cleaned, wolfberry fruit syrup is obtained after crushing and beating；By wolfberry fruit syrup,
White granulated sugar, citric acid and converted starch are put into reactor to be boiled at a temperature of 85 DEG C, after 1 hour, is concentrated into solid and is contained
Amount is 60%；Matrimony vine jam is obtained after sterilized processing.
Example 1 to embodiment 4 and comparative example 1 carries out resistance to roasting degree, flavor taste and appearance luster and is tested.
A, the test method of resistance to roasting degree is：30g jam is taken to fill up the shallow cup of stainless steel of a diameter of 5cm, after sizing
Jam taking-up is placed in oven, and the temperature up and down of oven is set to 250 DEG C, is heated 20 minutes.
The evaluation result of resistance to roasting degree is obtained by following formula to calculate：Resistance to roasting degree (%)=(2-S1/S0)×100
In formula：S0To bake the floor space of preceding jam, mm2；S1To bake the floor space of rear jam, mm2.Experience have shown that resistance to
Roasting degree >=85%, resistance to roasting property is good, and profile variation is small after jam is roasting, and surface does not have bubble, floor space to be basically unchanged；Resistance to roasting degree exists
Between 65%~85%, resistance to roasting property is preferable or part is resistance to roasting, has small part thawing after jam is roasting, and surface is smooth, slightly deforms, no
It is wandering；Resistance to roasting degree ＜ 60%, resistance to roasting property is poor or intolerant to baking, and bakes rear jam and caves in, scatters completely.
B, the test method of water-retaining property is：It accurately weighs a certain amount of jam and is placed in -20~-18 DEG C of refrigerators and freeze for 24 hours, take
2h is melted in the water-bath for going out jam at 30 DEG C, and the jam of defrosting is centrifuged 10min at 4400r/min with centrifuge, abandons supernatant
Liquid weighs sediment quality.
The evaluation result of water-retaining property is obtained by following formula to calculate：Water retention (%)=G2/G1 × 100
In formula：G1 is jam quality, g；G2 is sediment quality, g.
C, the test method of flavor, mouthfeel and color and luster is：10 experienced sensory testing personnel are chosen, with mouthfeel, wind
Taste and color and luster are index, are carried out respectively to embodiment 1 to the embodiment 4 and comparative example 1 being stored at room temperature down and after high-temperature baking
Marking.Standards of grading are shown in Table 1.
1 sensory evaluation standards of grading of table
In summary test mode, test result are as shown in table 2.
2 test result of table
| Subject | Resistance to roasting degree | Water retention | Mouthfeel | Flavor | Color and luster |
| Embodiment 1 | 97.4% | 98.2% | 27 points | 26 points | 28 points |
| Embodiment 2 | 97.9% | 98.7% | 27 points | 27 points | 25 points |
| Embodiment 3 | 98.5% | 99.1% | 28 points | 27 points | 28 points |
| Embodiment 4 | 98.8% | 99.2% | 28 points | 29 points | 28 points |
| Comparative example 1 | 40% | 70% | 17 points | 13 points | 16 points |
From table 2 it can be seen that the matrimony vine jam of present invention volume after high-temperature baking does not change substantially, and it is right
The jam of ratio 1 caves in completely, and volume change is very big, does not have any heat-resisting ability, while the present invention substantially
Water retention be far above comparative example 1.In the test of mouthfeel, flavor and color and luster, performance of the invention is also better than comparative example 1.
The foregoing is merely the preferred embodiments of the application, are not intended to limit this application, for the skill of this field
For art personnel, the application can have various modifications and variations.Within the spirit and principles of this application, any made by repair
Change, equivalent replacement, improvement etc., should be included within the protection domain of the application.
Claims (10)
1. a kind of high temperature resistant matrimony vine jam, which is characterized in that include the raw material components of following parts by weight：80-100 parts of matrimony vine
Slurry, 10-30 parts of trehalose, 0.5-0.8 parts of pectin, 0.5-0.8 parts of sodium alginate, 0.8-1.5 parts of citric acid and
0.04-0.08 parts of calcium chloride.
2. high temperature resistant matrimony vine jam according to claim 1, which is characterized in that the raw material group including following parts by weight
Point：0.06 part of 90 parts of wolfberry fruit syrup, 20 parts of trehalose, 0.65 part of pectin, 0.65 part of sodium alginate, 1 part of citric acid and calcium chloride.
3. high temperature resistant matrimony vine jam according to claim 1, which is characterized in that the pectin is low methoxy pectin.
4. high temperature resistant matrimony vine jam according to claim 1, which is characterized in that further include 35-55 parts of sucrose.
5. a kind of preparation method of high temperature resistant matrimony vine jam, which is characterized in that include the following steps：
(1) pectin, sodium alginate and trehalose are mixed and stirred for uniformly, obtaining the first mixed solution；
(2) a small amount of hot water dissolving is added into calcium chloride, water is added to adjust the mass fraction of citric acid solution to 45-55%；
(3) wolfberry fruit syrup is added to heat in reactor and is concentrated, calcium chloride solution is added later, heating is concentrated into solid matter content
Reach 50% or more, the first mixed solution is added and continues heating and be concentrated into solid matter content to reach 65% or more, lemon is added
Lemon acid solution, stirs evenly to obtain the final product.
6. the preparation method of high temperature resistant matrimony vine jam according to claim 5, which is characterized in that the preparation of the wolfberry fruit syrup
Method is：Fresh fructus lycii is started the cleaning processing, the fresh fructus lycii after cleaning is put into scald in 100 DEG C of water and boils 30-60
Second, it scalds and picks up to be transferred in beater and be beaten remove seed after boiling, obtain wolfberry fruit syrup.
7. the preparation method of high temperature resistant matrimony vine jam according to claim 5, which is characterized in that the preparation of the wolfberry fruit syrup
Method is：Dry wolfberry is put into after softening 2-5 minutes in 100 DEG C of water, dry wolfberry is pulled out and with water according to mass ratio 1:3-5
Mixing crushing and beating is carried out, wolfberry fruit syrup is obtained.
8. the preparation method of high temperature resistant matrimony vine jam according to claim 5, which is characterized in that in the step (3)
Concentration process is heated to control temperature at 85-95 DEG C.
9. the preparation method of high temperature resistant matrimony vine jam according to claim 5, which is characterized in that the step (3) adds
Thermal concentration process is by time control within 20-30 minutes.
10. the preparation method of high temperature resistant matrimony vine jam according to claim 5, which is characterized in that the high temperature resistant matrimony vine
The pH value of jam is 3.3-3.7.
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| CN110522007A (en) * | 2019-09-24 | 2019-12-03 | 江南大学 | A kind of preparation method of low-oil morel mushroom flavor sauce and product thereof |
| CN110522007B (en) * | 2019-09-24 | 2023-05-05 | 江南大学 | A kind of preparation method and product of low-oil morel flavor sauce |
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Application publication date: 20180821 |