CN105394678A - Kiwi and litchi compound jam and preparation method thereof - Google Patents
Kiwi and litchi compound jam and preparation method thereof Download PDFInfo
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- CN105394678A CN105394678A CN201510891128.6A CN201510891128A CN105394678A CN 105394678 A CN105394678 A CN 105394678A CN 201510891128 A CN201510891128 A CN 201510891128A CN 105394678 A CN105394678 A CN 105394678A
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- mass parts
- lichee
- kiwi berry
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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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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to kiwi and litchi compound jam and a preparation method thereof. The jam comprises 0.5-3 mass parts of calcium chloride, 0.1-5 mass parts of citric acid, 0.1-1 mass part of konjac flour, 5-15 mass parts of sweetness additive, 15-25 mass parts of water and the balance kiwi and litchi. The mass ratio of the kiwi to the litchi is 1: (0.1-10). The kiwi and litchi compound jam has the advantages that according to the compound jam, not only can nutrient components in the kiwi be utilized effectively, but also the compound jam is suitable for being eaten by various people.
Description
Technical field
The present invention is specifically related to a kind of jam, more particularly, relates to a kind of Kiwi berry and lichee compound nectar and preparation method thereof.
Background technology
China's application area constantly expands, output rises year after year, price but constantly drops, especially characteristic fruit such as lichee, the longan etc. of Pearl River Delta are lost price advantage, drop to historical low level, develop fruit deep processing as can be seen here imperative, the development of jam just one of is the inevitable course.Jam take fresh fruit as major ingredient, through peeling, except core, protects the technical recipe deep processings such as look, sterilizing, guarantor's taste and form, and makes jam keep fresh fruit distinctive natural flavour mountaineous.
The manufacturing process of jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally.
General jam in the ratio of 1 part of pulp, moiety sugar make (sugar deal also can reduce by half, the equal maltose of another increase), sugar amount can suitably increase and decrease, sugar can make jam dense thick, and sugar is good anticorrisive agent, very few use sugar can make shortened shelf life, and as quantity of fructose is moderate, good jam of sterilizing can be guaranteed the quality more than 6 months.If the few fruit of water content as apple, pears etc. can add not a half part water; The pot boiling jam is preferably acidproof, can not boil as blueberry, hawthorn etc. with iron pan or aluminum pot, notices that boiling Shi Buting stirs, the most handy wood spoon; Glass preferably selected by the container containing jam, and dry with boiling water sterilization control in 5 ~ 10 minutes in advance after use; Ready-made jam will load container while hot, covers tightly lid, and back-off is placed, and drying in the air, bottleneck to normal temperature upward, deposit by best refrigerator cold-storage.
Chinese patent CN103988906A discloses a kind of containing jam flavored fermented milk and preparation method thereof, should be containing jam flavored fermented milk preparation method: raw milk mixes with sweetener and thickener by (1), homogeneous, sterilization, after cooling, inoculating lactic acid bacterium fermentation, obtains acidified milk; (2) edible portion of fruit obtains pulp after grinding, and adds white granulated sugar, stirring and dissolving, pasteurize, and after cooling, the fermentation of inoculation yeast bacterium, carries out pasteurize again after fermentation ends, obtain fermentation jam; (3) acidified milk and fermentation jam mix in proportion, and sterile filling, refrigeration, must contain jam flavored fermented milk.Of the present invention containing jam flavored fermented milk integrate sour, sweet, alcohol, perfume, wherein pulp is after saccharomycetes to make fermentation, produce the free amino acid and vitamin and mineral matter element that enrich, the polyphenol fermented in jam has very strong anti-oxidation function simultaneously, to cardiovascular disease, neurodegenerative disorders and cancer have certain prevention effect, product not only delicious food but also keep healthy.
Chinese patent CN104543647A discloses a kind of deep process technology of fruit, is specially a kind of preparation method of jam, a kind of preparation method of Calophyllum Inophyllum L jam.This invention is reasonable in design, Calophyllum Inophyllum L jam nutritional labeling is unique, applicant is especially by Calophyllum Inophyllum L (70%), calophyllum inophyllum (20%) and Bin fruit (10%) coordinate a kind of Calophyllum Inophyllum L jam of formation, or Calophyllum Inophyllum L (50%), calophyllum inophyllum (20%), Bin fruit (20%) and large haw (10%) coordinate the another kind of Calophyllum Inophyllum L jam of formation, flavone component containing needed by human, special process through the method is processed, reduce additive amount more than 2/3, mixing adds the agreeable to the taste degree of jam, after utilizing the making beating of high rotating speed equipment and stirring, enhance the fresh-keeping of product self and antiseptic power.
Kiwi berry nutritious abundant, containing vitamin C, but be but partially cold, the inapplicable people had a delicate constitution takes, and is therefore difficult to promote on a large scale.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of Kiwi berry and lichee compound nectar and preparation method thereof, this compound nectar not only effectively can utilize the nutritional labeling in Kiwi berry, and applicable all groups eat.
The technical solution adopted in the present invention is:
A kind of Kiwi berry and lichee compound nectar, it is characterized in that, this jam comprises the calcium chloride of 0.5-3 mass parts, the citric acid of 0.1-5 mass parts, the konjaku flour of 0.1-1 mass parts, the sweetening agent of 5-15 mass parts, the water of 15-25 mass parts and the Kiwi berry of surplus and lichee; The mass ratio of wherein said Kiwi berry and lichee is 1:(0.1-10).
Preferably, described jam also comprises the low methylene pectin of 1-5 mass parts.
Preferably, described jam also comprises the jelly powder of 1-3 mass parts.
Preferably, described jam comprises the calcium chloride of 1-2 mass parts, the citric acid of 0.1-3 mass parts, the konjaku flour of 0.1-0.5 mass parts, the sweetening agent of 7-10 mass parts, the water of 20-25 mass parts and the Kiwi berry of surplus and lichee.
Preferably, in described jam, the mass ratio of Kiwi berry and lichee is 1:(0.5-5).
Preferably, described sweetening agent is at least one for being selected from white sugar, sucrose and xylitol.
The preparation method of a kind of Kiwi berry and lichee compound nectar, it is characterized in that, the method comprises: the mixing of the raw material for the preparation of compound nectar of the present invention to be carried out successively pulling an oar according to the formula of described Kiwi berry and lichee compound nectar, Vacuum Concentration and sterilization processing.
Preferably, adopt beater or mixer to carry out described making beating, the time of making beating is 1-6 hour.
Preferably, the condition of described Vacuum Concentration is: temperature is 50-70 DEG C, and pressure is 0.4-0.8 MPa.
Preferably, described sterilization processing is pasteurize process.
Beneficial effect of the present invention is: the present invention utilizes Kiwi berry and lichee to prepare jam, the beneficiating ingredient in fruit can not only be preserved, and Actinidia is in cold, lichee belongs to hot, be applicable to all groups after the two mixing to eat, in addition, the method that the present invention prepares jam is not only simply easy to industrialization, and safety non-pollution.
Detailed description of the invention
For making the object of this aspect, technical scheme and advantage clearly, be described in detail to the technical scheme of this aspect below.Obviously, described embodiment is only this aspect part embodiment, instead of whole embodiments.Based on the embodiment in this aspect, other embodiments all that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belong to the scope that this aspect is protected.
The invention provides a kind of Kiwi berry and lichee compound nectar, it is characterized in that, this jam comprises the calcium chloride of 0.5-3 mass parts, the citric acid of 0.1-5 mass parts, the konjaku flour of 0.1-1 mass parts, the sweetening agent of 5-15 mass parts, the water of 15-25 mass parts and the Kiwi berry of surplus and lichee; The mass ratio of wherein said Kiwi berry and lichee is 1:(0.1-10); Preferably, described jam comprises the calcium chloride of 1-2 mass parts, the citric acid of 0.1-3 mass parts, the konjaku flour of 0.1-0.5 mass parts, the sweetening agent of 7-10 mass parts, the water of 20-25 mass parts and the Kiwi berry of surplus and lichee.
Kiwi berry (ActinidiachinensisPlanch), also Chinese grooseberry is claimed, fox peach, Chinese gooseberry, carambola, wood, Mao Muguo, numb rattan fruit etc., fruit shape is generally ellipticity, early stage outward appearance is green and brown look, and in bronzing after ripe, epidermis covers dense fine hair, not edible is be the pulp of bright green and the seed of row's black or redness in it.Because of macaque eating, therefore named Kiwi berry; Also have saying to be because pericarp covers hair, macaque and gaining the name seemingly is that a kind of quality is fresh and tender, nutritious, the fruit of local flavor deliciousness.The quality of Kiwi berry is soft, sweet mouthfeel.Taste is described to the mixing of strawberry, banana, pineapple three.Kiwi berry is except containing the organic matters such as actinidine, proteolytic enzyme, tannin pectin and carbohydrate, and calcium, potassium, selenium, zinc, germanium etc. are micro-and outside needed by human body 17 seed amino acid, also contain abundant vitamin C, grape acid, fructose, citric acid, malic acid, fat.
The contained abundant sugared part of lichee has makeup energy, the symptoms such as god is tired; Litchi meat is containing abundant vitamin C and protein; Lichee has abundant vitamin, can promote the blood circulation of fine vascular, prevents the generation of freckle, makes skin more smooth.
Citric acid is a kind of important organic acid, has another name called citric acid, clear crystal, and normal containing a part crystallization water, odorless, has very strong tart flavour, soluble in water.Its calcium salt is than soluble in hot water in cold water, and this character is commonly used to qualification and separation of citric acid.Control suitable temperature during crystallization and can obtain anhydrous citric acid.In industry, grocery trade, cosmetic industry etc. has extremely many purposes.
Konjaku, it is a kind of radicant, is glucomannan again.China's cultivated area is very wide.Perennial Araeceae draft plant, raw konjaku can be slightly poisonous.Widely, konjaku is extended familys to purposes, the whole world nearly hundreds of, China just has more than 30 to plant.Through the research of nearly more than ten years, konjaku is made konjaku powder.The food adopting konjaku to make has hundreds of kind.And prove that it has the multiple functions such as lipopenicillinase, hypoglycemic, anti-cancer, defaecation after deliberation.Konjaku contains glucomannan, is a kind of macromolecular compound, has very strong water imbibition, and after water suction, the inflatable 80-100 of volume doubly, easy digested absorption after food.And cholesterol and bile acid can be adsorbed, to reducing blood pressure, reducing cardiovascular disease outbreak has certain effectiveness.Konjaku is also containing soluble dietary fiber, and this fiber raises very effective to suppression postprandial blood sugar, thus konjaku powder and goods thereof are all the desirable antihypelipidemic foodstuffs of diabetic.Pancreas islet burden can be alleviated after application.Konjaku has multiple disease-prevention health function, and often edible konjak food is of great benefit to health.The traditional way of konjaku makes konjak tofu.In the grocery store of Japan, Korea S, just have konjaku flour to sell at present, one bag of land plaster joined by general one bag of konjaku.Make konjak tofu at home by housewife, eat as the conventional dish of family.
According to the present invention, described jam also preferably includes the low methylene pectin of 1-5 mass parts.
According to the present invention, described jam also preferably includes the jelly powder of 1-3 mass parts.
According to the present invention, in described jam, the mass ratio of Kiwi berry and lichee is preferably 1:(0.5-5).
According to the present invention, it is at least one that described sweetening agent is preferably selected from white sugar, sucrose and xylitol.
The present invention also provides the preparation method of a kind of Kiwi berry and lichee compound nectar, it is characterized in that, the method comprises: the present invention carried out successively pulling an oar for the preparation of the raw material mixing of compound nectar according to the formula of described Kiwi berry and lichee compound nectar, Vacuum Concentration and sterilization processing.
According to the present invention, beater or mixer can be adopted to carry out described making beating, and the time of making beating is preferably 1-6 hour.
According to the present invention, the condition of described Vacuum Concentration is preferably: temperature is 50-70 DEG C, and pressure is 0.4-0.8 MPa.
According to the present invention, described sterilization processing is preferably pasteurize process.
To further illustrate the present invention by embodiment below, but the present invention is not therefore subject to any restriction.
If no special instructions, instrument of the present invention and reagent are and are purchased, and the commodity of different brands do not affect concrete use.
Embodiment 1
By the konjaku flour of the low methylene pectin of the citric acid of the calcium chloride of 0.5 mass parts, 5 mass parts, 1 mass parts, 1 mass parts, the white sugar of 7 mass parts, the water of 18 mass parts and surplus mass ratio be the Kiwi berry of 1:0.1 and lichee mixing adopt successively beater carry out making beating 3 hours, (temperature is 70 DEG C to Vacuum Concentration, pressure is 0.5 MPa) and pasteurize process, obtain compound nectar 1.
Embodiment 2
By the jelly powder of the sucrose of the konjaku flour of the citric acid of the calcium chloride of 3 mass parts, 3 mass parts, 0.1 mass parts, 10 mass parts, 1-3 mass parts, the water of 20 mass parts and surplus mass ratio be the Kiwi berry of 1:1 and lichee mixing adopt successively beater carry out making beating 4 hours, (temperature is 50 DEG C to Vacuum Concentration, pressure is 0.6 MPa) and pasteurize process, obtain compound nectar 2.
Embodiment 3
By the xylitol of the konjaku flour of the citric acid of the calcium chloride of 1.5 mass parts, 1 mass parts, 0.4 mass parts, 15 mass parts, the water of 25 mass parts and surplus mass ratio be the Kiwi berry of 1:5 and lichee mixing adopt successively beater carry out making beating 6 hours, (temperature is 55 DEG C to Vacuum Concentration, pressure is 0.8 MPa) and pasteurize process, obtain compound nectar 3.
Embodiment 4
By the white sugar of the konjaku flour of the citric acid of the calcium chloride of 2 mass parts, 0.1 mass parts, 0.7 mass parts, 5 mass parts, the water of 15 mass parts and surplus mass ratio be the Kiwi berry of 1:10 and lichee mixing adopt successively beater carry out making beating 1 hour, (temperature is 60 DEG C to Vacuum Concentration, pressure is 0.4 MPa) and pasteurize process, obtain compound nectar 4.
Test case 1-4
The compound nectar of embodiment 1-4 gained, compound nectar, compound nectar and compound nectar are supplied to respectively 3-75 year between crowd eat, there is no and occur diarrhoea or the situation such as to get angry.Jam compound National Standard of the People's Republic of China GB/T22474-2008 prepared by the embodiment of the present invention, from test case, compound nectar of the present invention is applicable to all groups and eats.
Claims (10)
1. a Kiwi berry and lichee compound nectar, it is characterized in that, this jam comprises the calcium chloride of 0.5-3 mass parts, the citric acid of 0.1-5 mass parts, the konjaku flour of 0.1-1 mass parts, the sweetening agent of 5-15 mass parts, the water of 15-25 mass parts and the Kiwi berry of surplus and lichee; The mass ratio of wherein said Kiwi berry and lichee is 1:(0.1-10).
2. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, described jam also comprises the low methylene pectin of 1-5 mass parts.
3. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, described jam also comprises the jelly powder of 1-3 mass parts.
4. Kiwi berry according to claim 1 and lichee compound nectar, it is characterized in that, described jam comprises the calcium chloride of 1-2 mass parts, the citric acid of 0.1-3 mass parts, the konjaku flour of 0.1-0.5 mass parts, the sweetening agent of 7-10 mass parts, the water of 20-25 mass parts and the Kiwi berry of surplus and lichee.
5. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, in described jam, the mass ratio of Kiwi berry and lichee is 1:(0.5-5).
6. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, described sweetening agent is at least one for being selected from white sugar, sucrose and xylitol.
7. the preparation method of a Kiwi berry and lichee compound nectar, it is characterized in that, the method comprises: any one in claim 1-6 carried out successively pulling an oar for the preparation of the raw material mixing of compound nectar according to the formula of described Kiwi berry and lichee compound nectar, Vacuum Concentration and sterilization processing.
8. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, adopt beater or mixer to carry out described making beating, the time of making beating is 1-6 hour.
9. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, the condition of described Vacuum Concentration is: temperature is 50-70 DEG C, and pressure is 0.4-0.8 MPa.
10. Kiwi berry according to claim 1 and lichee compound nectar, is characterized in that, described sterilization processing is pasteurize process.
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| CN201510891128.6A CN105394678A (en) | 2015-12-05 | 2015-12-05 | Kiwi and litchi compound jam and preparation method thereof |
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| CN201510891128.6A CN105394678A (en) | 2015-12-05 | 2015-12-05 | Kiwi and litchi compound jam and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
| CN110089707A (en) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | A kind of nourishing jam and preparation method thereof containing water-soluble lutein |
| CN116172177A (en) * | 2022-11-29 | 2023-05-30 | 陕西科技大学 | Low-sugar osmanthus fragrans-kiwi fruit compound flower and fruit sauce and preparation method thereof |
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| CN102461770A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Fruit jam and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN106858486A (en) * | 2016-12-19 | 2017-06-20 | 华南农业大学 | A kind of roasting-type composite litchi jam filler and its preparation method and application |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
| CN110089707A (en) * | 2019-05-21 | 2019-08-06 | 华南理工大学 | A kind of nourishing jam and preparation method thereof containing water-soluble lutein |
| CN116172177A (en) * | 2022-11-29 | 2023-05-30 | 陕西科技大学 | Low-sugar osmanthus fragrans-kiwi fruit compound flower and fruit sauce and preparation method thereof |
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