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Wolfberry jam and preparation method thereof

A technology of wolfberry jam and wolfberry fruit, which is applied in the directions of food preparation, food science, sugary food ingredients, etc., can solve the problems of wolfberry jam without the natural fruit flavor of wolfberry and poor taste.

Active Publication Date: 2014-08-27
格尔木云朵枸杞科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional method of making wolfberry jam is simply to cook the dried fruit of wolfberry at high temperature (generally greater than 100°C). The wolfberry jam made in this way does not have the natural fruity flavor of wolfberry, and the taste is not good

Method used

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  • Wolfberry jam and preparation method thereof
  • Wolfberry jam and preparation method thereof
  • Wolfberry jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for preparing wolfberry jam, which is prepared by using the following formula: by weight, it includes 400-600 parts of wolfberry fruit, 250-500 parts of white sugar, 5-9 parts of gelling agent, and 4-11 parts of citric acid; , The gelling agent is high-fat pectin or amidated pectin;

[0034] The preparation method of wolfberry jam includes the following steps:

[0035] Step 101: crushing the wolfberry fruit into a slurry to obtain a first slurry;

[0036] Step 102: Using water to prepare a 40-60% citric acid solution by weight percentage;

[0037] Step 103: adding white granulated sugar and gelling agent to the first slurry, and heating and concentrating at 80-95°C until the sugar content of the solution reaches more than 30% to obtain a concentrated sauce;

[0038] Step 104: Add a citric acid solution to the concentrated sauce until the pH value of the concentrated sauce reaches 2.8-3.8 to obtain wolfberry jam.

[0039] The wolfberry fruit used above can be dried wolfbe...

Embodiment 2

[0066] A wolfberry jam, which can be prepared by any of the above-mentioned preparation methods of wolfberry jam, and can also achieve corresponding technical effects.

Embodiment 3

[0068] A kind of wolfberry jam, raw material composition: 500 grams of fresh wolfberry fruit, 500 grams of white sugar, 4-6 grams of high-fat pectin, and 10-15 grams of citric acid. The preparation method is:

[0069] (1) Mix 94% white granulated sugar into a 70% sugar solution; mix pectin with 6% white granulated sugar and prepare a solution, keeping it at 70°C; prepare a 50% solution of citric acid;

[0070] (2) Crushing the fresh wolfberry fruit to pulp to obtain the first pulp;

[0071] (3) Put the first slurry into a container for heating and concentration. The concentration temperature is controlled at 80-95℃. When the sugar content is between 25% and 30%, add the white sugar solution and stir continuously. When the sugar content reaches 40 %-55%, add the mixed solution of pectin and white sugar, and add concentration while stirring. When the sugar content reaches 65% or above, stop the concentration, add citric acid solution to adjust the acid until the pH is 2.9-3.3.

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Abstract

The invention relates to the field of jam, in particular to wolfberry jam and a preparation method of the wolfberry jam. According to the preparation method of the wolfberry jam, the wolfberry jam comprises, by weight, 400-600 parts of wolfberry fruits, 250-500 parts of white granulated sugar, 5-9 parts of gelatinizing agents and 4-11 parts of citric acid, wherein the gelatinizing agents are high-fat pectin or amidated pectin. The preparation method of the wolfberry jam comprises the following steps that the wolfberry fruits are crushed into pulp to obtain first pulp; by weight, the citric acid is prepared to be a citric acid solution with water of 40 percent-60 percent; the white granulated sugar and the gelatinizing agents are added into the first pulp, the solution is heated at 80 DEG C-95 DEG C for concentration until the sugar degree of the solution reaches more than 30 percent, and then concentrated jam is obtained; the citric acid solution is added into the concentrated jam until the pH value of the concentrated jam reaches 2.8-3.8, and then the wolfberry jam is obtained. The wolfberry jam prepared through the preparation method has natural fruit flavor of the wolfberry fruits, and is good in taste and long in shelf life.

Description

Technical field [0001] The invention relates to the field of jam, in particular to a wolfberry jam and a preparation method thereof. Background technique [0002] Lycium barbarum is rich in nutrients and a variety of biologically active ingredients that regulate the physiological functions of the human body. As one of the same types of medicine and food, Lycium barbarum is rich in nutrients and has the effects of nourishing yin and kidney, softening blood vessels, nourishing hair, and nourishing skin. As a health food. At present, Chinese wolfberry is grown on a large scale in Xinjiang, Qinghai, Gansu and Ningxia. There are many ways to eat wolfberry, and making jam of wolfberry is one of them. As a kind of food, wolfberry jam is rich in nutrition, unique in flavor and convenient to eat. It has a large consumer market at home and abroad. [0003] The traditional way of making goji berry jam is simply to boil dried goji berry fruits at high temperature (generally greater than 100°...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/0524A23L21/10A23L21/15A23L29/231
CPCA23L21/10A23L21/15A23L29/231A23L29/244A23L29/30A23V2002/00A23V2250/5066A23V2250/61A23V2250/032A23V2250/628A23V2250/5072
Inventor 张凤萍陈刚
Owner 格尔木云朵枸杞科技有限责任公司
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