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Method for processing blackberry fruit pulp with low sugar

A technology for berry jam and blackberry, applied in application, food preparation, food science and other directions, can solve the problems of high sweetness, high sugar content in jam, and high calorie, and achieve the effect of low sugar content, high pulp content, and guaranteeing stability.

Inactive Publication Date: 2008-02-27
INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the sugar content of jam is relatively high, and the sugar content is above 60%, with high sweetness and high calories.

Method used

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  • Method for processing blackberry fruit pulp with low sugar

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Effect test

Embodiment Construction

[0023] Take 100kg of quick-frozen fruit of the Boysen blackberry variety as an example, and produce 100kg of jam

[0024] (1) Heating and softening, beating and seed removal: combined operation of steam heating tunnel and beating and seed removal machine. Put the thawed blackberry quick-frozen fruit into the steam heating tunnel, control the conveying speed so that the temperature of the exported berries reaches about 80°C, and then directly add them to the beating and seeding machine to complete the separation of pulp and seeds. Generally, 75-80kg of seedless fruit pulp can be obtained, and the soluble solid content is 7.5-8.5%.

[0025] (2) Preparation of auxiliary materials: 38kg of sucrose, 250g of sodium citrate, 250g of potassium citrate, 500g of calcium lactate, and 400g of pectin. Make 75% syrup with sucrose; mix well sodium citrate, potassium citrate and pectin to make 20% solution.

[0026] (3) After injecting the puree into the thickening pot, add the syrup, carry...

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Abstract

The invention relates to a making method of low-sugar blackberry jam in the jam process technological field, which is characterized by the following: choosing flash-freezing or fresh blackberry with good color and flavor and high sugar acidity as raw material; choosing natural food additives; using modern process technique and unique dispense prescriptions; making the blackberry jam with low sugar content, beautiful in color and sour-sweet taste; having more dense scent of raspberry with stable quality. The invention has the merits of (1) the dispense prescriptions is formed through researching over many years and fits the needs of food with low sugar and high pulp content and mellowing taste for modern people, and (2) the invention utilizes the methods of vacuum concentration, homogeneity and degassing to reserve nutrient in high limit and retains the natural flavor of the blackberry and stability of the product.

Description

technical field [0001] The invention relates to the technical field of jam processing, and mainly relates to a method for processing low-sugar jam by using blackberry quick-frozen fruit or fresh fruit. Background technique [0002] Blackberry has been cultivated in European and American countries for more than 100 years, and it is one of the main types of widely cultivated small fruit trees. The Institute of Botany, Chinese Academy of Sciences, Jiangsu Province introduced blackberry to my country in 1986, and the planting area in the hilly area of ​​Nanjing has reached nearly 3000hm 2 , the annual output exceeds 15,000 tons. Blackberry berries are tender and juicy, bright in color and rich in nutrition, but they are not resistant to storage and transportation. At present, more than 90% of the fresh fruits in blackberry planting bases are processed into quick-frozen fruits. Jam products are processed from all the edible parts of the fruit. They are rich in nutrition and hav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/212A23L1/29A23L1/307A23L21/10A23L19/00A23L33/00A23L33/20
Inventor 闾连飞吴文龙佟海英李维林王小敏
Owner INST OF BOTANY JIANGSU PROVINCE & CHINESE ACADEMY OF SCI
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