Blueberry jam and preparation method thereof

Abstract

The invention discloses a blueberry jam and a preparation method thereof. The blueberry jam is characterized by comprising the following raw materials in percentage by weight: 69.65 to 79.82 percent of blueberry pulp, 20 to 30 percent of white granulated sugar, 0.03 percent of sodium citrate, 0.05 to 0.1 percent of malic acid, and 1 to 0.18 percent of acid resisting sodium carboxymethylcellulose, wherein the preparation process comprises the following steps: selecting and cleaning fresh blueberry to pulp so as to separate blueberry pulp; mixing blueberry pulp with the ingredients mentioned according to proportion; carrying out vacuum concentration to materials for 10 to 20 minutes to obtain soluble solid with the temperature of 30 to 35 degrees; and quickly increasing the temperature to 85 to 90 DEG C, then sealing after a jam jar is filled with the materials, placing the jam jar horizontally and keeping the temperature for 20 to 30 seconds, and cooling in time to obtain the product. The blueberry jam has the advantages that the specific form, real feeling and tastes of the natural blueberry are kept, the sugar degree is low, the coating performance is better, nutritional ingredients are rich, the taste is unique and the cost is low.

Description

technical field [0001] The invention relates to the technical field of blueberry processing, in particular to a blueberry jam and a preparation method thereof. Background technique [0002] Blueberry, also known as bilberry, is a plant of the genus Vaccininm L. in the family Rhododendronaceae. It is native to North America and is the fastest-growing third-generation fruit tree variety integrating nutrition and health care in recent years. The fruit is rich in nutrients, moderately sweet and sour, delicate in texture, refreshing in aroma, unique in flavor, high in calories, low in fat, and good in taste. In addition to conventional sugar, acid, and Vc, the fruit is also rich in minerals, VE, VA, VB, SOD, arbutin, protein, anthocyanins and other ingredients that are rare in fruits, and is rich in flavonoids. It is a highly nutritious health fruit. Because of its special health effects in preventing brain aging, enhancing heart function, improving eyesight, anti-cancer, softe...

AI Technical Summary

Problems solved by technology

[0003] The existing processing technology about blueberries is generally to squeeze blueberries to obtain blueberry juice for further processing, but the nutrient-rich and edible skin dregs are not fully utilized, which not only destroys the original shape and nutritional content of blueberries, but also reduces The utilization rate of blueberry raw materials has been reduced, and the environment has also been polluted, which greatly reduces the unique nutritional labeling, authenticity, local flavor and utilization rate of blueberry. Moreover, most of the blueberry products on the existing market are liquid blueberry drinks and blueberry wine. It is not outstanding, and the taste, flavor, and variety are relatively simple. Even if there are blueberry jam products, they are processed from fruit juice as raw materials. They are pureed products with high sugar content (soluble solids greater than 40%), which lack the original natural, authentic, and The characteristics of low sugar and nutrition do not meet the needs of modern consumption. Moreover, the existing blueberry sauce is generally prepared by steaming and concentrating at room temperature, and sterilizing at low temperature for a long time after filling. Great damage, and the prepared blueberry sauce has disadvantages such as caramelization and overcooked taste