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

A technology of gelling agent and apricot, which is applied in the field of preparation of apricot jam, can solve the problems of environmental pollution and solvent residue, and achieve the effect of high gel strength, low cost and good stability

Active Publication Date: 2019-01-25
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1.1, flat apricot pretreatment

[0029] According to the number of parts by weight, 500 parts of apricot pulp were blanched in 90°C water for 10 minutes, then microwaved for 120 s, with a microwave power of 300W and a microwave frequency of 800MHz; the sensory evaluation criteria for apricot jam are shown in Table 1, with 10 participants Professionals formed a sensory evaluation team to conduct a comprehensive evaluation of the color, smell, taste, and organizational state of the jam. The impact of microwave treatment on the sensory score of the jam is shown in Table 2. The sensory score of the untreated jam was 68.44, while that of the microwave-treated The sensory score of jam is 80.73, indicating that microwave treatment can retain the color and flavor of raw materials to the greatest extent;

[0030] 1.2. Beating

[0031] Dehulling the pretreated flat apricot apricot meat in step 1.1, injecting the apricot skin into a refiner for beating, and retaining the apricot ...

Embodiment 2

[0039] 1.1, flat apricot pretreatment

[0040] In terms of parts by weight, 600 parts of flat apricot meat were blanched in water at 93°C for 7 minutes, then microwaved for 90 seconds, with a microwave power of 600W and a microwave frequency of 915MHz; as can be seen from Table 2, the sensory scores of jams without microwave treatment was 68.44, while the sensory score of microwave-treated jam was 80.97, indicating that microwave treatment can retain the color and flavor of raw materials to the greatest extent;

[0041] 1.2. Beating

[0042] Dehulling the pretreated flat apricot apricot meat in step 1.1, injecting the apricot skin into a refiner for beating, and retaining the apricot meat and apricot skin slurry;

[0043] 1.3. Concentration

[0044] The apricot flesh and apricot skin slurry are heated to 70°C for concentration, 150 parts of sorbitol and 2.4 parts of soybean seed coat pectin are put into the mixture and stirred slowly and uniformly, and the concentration is s...

Embodiment 3

[0050] 1.1, flat apricot pretreatment

[0051] In terms of parts by weight, 800 parts of flat apricot meat were blanched in water at 95°C for 8 minutes, then microwaved for 60 seconds, with a microwave power of 500W and a microwave frequency of 1350MHz; as can be seen from Table 2, the sensory scores of jams without microwave treatment was 68.44, while the sensory score of microwave-treated jam was 83.10, indicating that microwave treatment can retain the color and flavor of raw materials to the greatest extent;

[0052] 1.2. Beating

[0053] Dehulling the pretreated flat apricot apricot meat in step 1.1, injecting the apricot skin into a refiner for beating, and retaining the apricot meat and apricot skin slurry;

[0054] 1.3. Concentration

[0055] The apricot meat and apricot skin slurry are heated to 75°C for concentration, put into 200 parts of erythritol and 4.8 parts of soybean seed coat pectin and stir slowly and evenly, and stop concentration when the concentration ...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/10A23L29/231A23L29/30
CPCA23V2002/00A23V2250/5072
Inventor 刘贺朱丹实赵丽李君王胜男杨冰何余堂朱力杰马涛王勃
Owner BOHAI UNIV
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