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Blueberry jam added with citrus peel and preparation method thereof

A technology for blueberry jam and a production method, which is applied in the directions of food preparation, food processing, food ultrasonic treatment, etc., can solve the problems of easy degradation and discoloration, reducing the health function and economic value of commodities, and achieves rich nutrition and taste, and better health care effect. , the effect of simple production method

Inactive Publication Date: 2014-12-03
ZHEJIANG LANMEI AGRI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the anthocyanins contained in blueberries have a variety of physiologically active functions such as promoting resynthesis of retinoids, anti-inflammation, improving immunity, scavenging free radicals, delaying aging and anti-cancer, but anthocyanins are easily damaged under light and heat conditions. Degradation and discoloration, reducing the health function and economic value of commodities
At present, studies have found that flavonoids, especially citrus high-methoxylated flavonoids, have obvious protective effects on anthocyanins, but there is no precedent for practical application in commercial products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: Sweet Orange Peel and Blueberry Jam

[0028] Powder the dried sweet orange peel with a high-speed pulverizer and pass through a 60-mesh sieve, weigh 5.0 kg of fine sweet orange peel powder, dry mix with 0.7 kg of citric acid, and 0.3 kg of malic acid, add 40 kg of hot water at 65°C to fully Stir, and place in an ultrasonic water bath and heat to 80°C, keep warm and pre-dissolve for 10 minutes. Then add 50.0kg of white granulated sugar and stir until completely dissolved, then heat, concentrate and evaporate to remove about 20kg of water.

[0029] Weigh 40.0kg of blueberry fruit, sort, wash, crush and beat, transfer to a steam jacketed pot for heating, add pre-dissolved sweet orange peel thick slurry, stir evenly, continue to concentrate until the soluble solid content of blueberry jam ≥ 65 °Brix will do.

[0030] Pour the prepared blueberry jam into a clean glass bottle with a capacity of 150g while it is still hot, screw the cap to seal it, and place it in...

Embodiment 2

[0031] Example 2: Ponkan Peel Blueberry Jam

[0032] Powder the dried ponkan peel with a high-speed pulverizer and pass through a 60-mesh sieve, weigh 10.0kg of fine ponkan peel powder, 0.7kg of citric acid, and 0.3kg of malic acid, dry mix them, add 50kg of hot water at 65°C and stir well , and placed in an ultrasonic water bath, heated to 80°C, and kept warm for 10 minutes to dissolve. Then add 50.0kg of white granulated sugar and stir until completely dissolved, then heat, concentrate and evaporate to remove about 30kg of water.

[0033] Weigh 40.0kg of blueberry fruit, sort, wash, crush and beat, transfer to a steam jacketed pot for heating, add pre-dissolved ponkan peel thick pulp, stir evenly, continue to keep warm and concentrate until the soluble solid content of blueberry jam is ≥ 65°Brix is ​​enough.

[0034] Pour the prepared blueberry jam into a clean glass bottle with a capacity of 150g while it is still hot, screw the cap to seal it, and place it in 85°C hot wa...

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PUM

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Abstract

The invention discloses blueberry jam added with citrus peel and a preparation method thereof. The blueberry jam comprises the following components in parts by weight: 5-10 parts of citrus peel, 40-50 parts of blueberry fruits, 45-55 parts of white granulated sugar, 25-80 parts of water, 0.5-1.0 part of citric acid and 0.1-1.0 part of malic acid. The blueberry jam added with citrus peel disclosed by the invention has the following beneficial effects: the nutrition and mouthfeel of the blueberry jam are enriched, so that the healthcare effect is better; an artificial thickening agent is not needed to be added, and natural pectin and the like in the citrus peel are utilized, so that the blueberry jam is thick and uniform, and convenient to coat for eating; thirdly, an ultrasonic device is adopted under an acid-deficient condition to assist pre-melting of the pectin, so that the dissolution rate and utilization rate of the pectin substance in citrus peel powder are improved; fourthly, the stability of blueberry anthocyanin is strengthened, flavone substances contained in the citrus peel can delay photolysis and thermal decomposition of the anthocyanin in a storage period, so that the value of goods is ensured; fifthly, the whole process is more energy-saving and environment-friendly, so that the cost is saved.

Description

【Technical field】 [0001] The invention relates to a fruit product and a processing method thereof, in particular to blueberry jam added with citrus peels and a processing method thereof. 【Background technique】 [0002] Citrus peel is a by-product left after citrus processing and fresh consumption, accounting for almost 25% or more of the weight of citrus fruit. It cannot be eaten directly because of its bitter taste, but its nutritional value is not lower than that of the pulp. Such as fat-soluble vitamins A and E, and water-soluble vitamin C are higher in the peel than in the pulp; flavonoids (such as: naringin, neohesperidin, etc.) and carotenoids with bioactive functions (such as: lutein, zeaxanthin, β-cryptoxanthin, etc.) also have the highest content in the peel. The most important thing is that the dried citrus peel contains 15% to 20% pectin, which is an essential substance for processing jam products. [0003] Blueberry is a nutrient-rich emerging fruit. It has th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/30A23L33/10
CPCA23L21/12A23L33/10A23V2002/00A23V2300/48A23V2300/24A23V2300/50A23V2250/032A23V2250/044
Inventor 曹雪丹周伟东方修贵戚行江赵凯
Owner ZHEJIANG LANMEI AGRI
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