Manufacturing method of blueberry large particle jam

A production method and blueberry technology, applied in food preparation, application, food science and other directions, can solve problems such as restricting the application of blueberry jam, and achieve the effect of good chewiness

Inactive Publication Date: 2015-01-28
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current blueberry jams are all homogenized jams, which are uniform, delicate and smooth. The products are suitable for spreading bread or as a sandwich for biscuits. However, there are no large blueberry fruit in the jam, which is difficult to satisfy consumers' pursuit of real fruit. It also restricts the application of blueberry jam in terminal products such as egg tarts, cakes, Western-style pastries, and ice cream.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Pretreatment of fresh blueberry fruit: wash and drain the blueberry with water, then separate them according to the ratio of 1:2 by weight, and use them to prepare large blueberry fruit and blueberry pulp respectively;

[0021] (2) Preparation of large blueberry fruit: immerse blueberries accounting for 1∕3 of the total weight in 2% calcium lactate solution, harden at room temperature for 4 hours, rinse the hardened blueberry fruit with running water for 10 minutes to remove adhesion Calcium lactate on the surface; then the blueberry fruit after the above treatment is placed in a blast drying oven at 70°C and dried to a water content of 10%, for subsequent use;

[0022] (3) Preparation of blueberry pulp pulp: place blueberries accounting for 2∕3 of the total weight in a tissue beater for 2 minutes to obtain blueberry whole fruit pulp pulp for later use;

[0023] (4) Preparation of large blueberry fruit jam: mix the large blueberry fruit of step (2) and the blueberry...

Embodiment 2

[0025] In this example, in step (2), the hardened blueberry fruit is dried to a moisture content of 30%. In step (4), the large blueberry fruit and the blueberry pulp are mixed in a ratio of 7:33 by weight, and the blueberry large fruit and blueberry pulp The total weight of pulp slurry is added with 60% white granulated sugar, 50% preserved fruit syrup, 0.5% pectin, 0.3% sodium alginate, 0.1% carrageenan and 0.2% citric acid. After mixing all the materials evenly, heat to 95°C and cook for 40 minutes, fill, cover, and sterilize in a water bath at 85°C for 20 minutes to prepare blueberry jam. The anthocyanin content of the jam measured by a spectrophotometer was 0.063 mg / g; the rest of the steps and processes were the same as in Example 1.

Embodiment 3

[0027] In this example, in step (2), the hardened blueberry fruit is dried to a moisture content of 50%. In step (4), large blueberry fruit and blueberry pulp are mixed in a ratio of 10:30 by weight, and the blueberry large fruit and blueberry pulp The total weight of pulp slurry is added with 60% white granulated sugar, 50% preserved fruit syrup, 0.5% pectin, 0.3% sodium alginate, 0.1% carrageenan and 0.2% citric acid. After mixing all the materials evenly, heat it to 100°C and cook for 20 minutes, fill it, cover it, and sterilize it in a water bath at 85°C for 20 minutes to make blueberry jam. The anthocyanin content of the jam measured by a spectrophotometer was 0.054 mg / g; the rest of the steps and processes were the same as in Example 1.

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PUM

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Abstract

The invention relates to the technical field of agricultural product processing, and specifically relates to a manufacturing method of a blueberry large particle jam. The preparation method comprises the following steps: (1) pre-treating fresh blueberry fruits; (2) preparing blueberry large particles; (3) preparing blueberry pulp; (4) preparing blueberry large particle jam. The fresh blueberry fruits are hardened and dried, so the prepared blueberry large particle is chewable, the intact shape of blueberry can be still maintained after sterilization, the anthocyanin content is high and is improved by 74% to 141% compared with that of conventional blueberry jam, and moreover the prepared blueberry jam is chewable and can fully meet the requirements of modern consumers on large particle jams. The technology is improved, the prepared blueberry large particle jam contains syrup and is rich in blueberry large particles, and the provided blueberry large particle jam can be used to manufacture downstream products such as egg tarts, cakes, western cookies, ice creams, and the like.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing large blueberry fruit jam. Background technique [0002] Blueberry fruit contains a large amount of anthocyanins, vitamin A, vitamin E, carotenoids, etc. Studies have shown that blueberry fruit has good health effects, such as protecting eyesight, softening blood vessels, and enhancing human immunity. Some specific compounds in blueberries have a strong inhibitory effect on the degenerative symptoms of brain function including Alzheimer's disease, and also have the effect of preventing urinary tract infection. Blueberry research mainly focuses on the breeding of varieties, the research and application of cultivation techniques, and the antioxidant activity of different blueberry varieties. In some countries in North America and Europe, extracting the physiologically active components of blueberries and developing a series of functio...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
CPCA23L33/00A23L21/12
Inventor 夏其乐陈剑兵邢建荣
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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