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
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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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