The preparation method of flat apricot jam using soybean seed coat pectin as gelling agent

Abstract

The invention discloses a method for manufacturing flat apricot jam by the aid of soybean coat pectin used as gel. The method includes steps of blanching flat apricot flesh in water at the temperature of 90-95 DEG and then processing the flat apricot flesh by the aid of microwave; peeling the preprocessed flat apricot flesh, injecting apricot peel in a grinder to mash the apricot peel and keeping the apricot flesh and apricot peel fluid; heating and concentrating the apricot flesh and the apricot peel fluid, slowly and uniformly stirring sweetening agents and the soybean coat pectin in the apricot flesh and the apricot peel fluid and stopping concentrating the apricot flesh and the apricot peel fluid when the concentration percentage reaches 50%-70% to obtain finished products; filling bottles with the finished products, exhausting air from the bottles under the condition of the temperature of 90-100 DEG C for 10-25 min and then sealing the bottles; sterilizing the filled flat apricot jam under the condition of the temperature of 80-100 DEG C for 10-25 min or sterilizing the flat apricot jam under the condition of the temperature of 135-140 DEG C for 2-15 s and cooling the flat apricot jam to obtain finished products. The method has the advantages that production processes are simple, and industrial production is easy to implement; colors and flavor of raw materials can be reserved to the greatest extent owing to microwave heating and color protecting; the soybean coat pectin is used as the gel and is high in gel strength, good in stability and low in cost, and the jam manufactured by the aid of the method is brownish yellow, has mellow aroma, is moderately sweet and sour and is uniform in texture.

Description

technical field [0001] The invention belongs to the field of jam, and in particular relates to a preparation method of apricot jam using soybean seed coat pectin as a gelling agent. Background technique: [0002] Apricot (Prunus armeniaca L.) is a plant of the genus Apricot in the family Rosaceae, and flat apricot is the general name of fine sweet almond varieties such as Longwangmao, Yishongfeng, Baiyubian, Beishandabian and so on. The fruits and ribs of these varieties are flat and round, and the kernels are fat and flat, so they are collectively called "big flat apricots". Apricot apricot has strong adaptability and can grow on barren hills and hills where other tree species are not easy to grow. It has the characteristics of drought resistance, cold resistance, barren resistance, and high temperature resistance. It is a unique economic forest tree species in my country. The flat apricot is big, the pulp is thin, the fruit juice is few, the fiber is many, the taste is so...

AI Technical Summary

Problems solved by technology

The jam is made by soaking dried apricots in sodium sulfite solution for 7-8 hours to make the surface brown. Although the finished product has a good appearance quality, there are solvent residues and it causes environmental pollution.

Images