Preparing technology of high-quality apple jam

Abstract

The invention relates to a preparing technology of high-quality apple jam. Smashing pulping and steam enzyme deactivation are integrated, and ultrafast cooling is carried out immediately after pulping and enzyme deactivation, wherein ultrafast cooling is achieved in the mode that vacuum cooling and frozen saline water conducting cooling are coupled; in the whole technological process, parameters are strictly controlled, the quality of fruit raw materials is protected to the maximum degree, the heat action temperature is reduced, the heat action time is shortened, the enzyme deactivation effect is quite good, and the original luster, the original flavor and the original nutrients of apples are kept. The preparing technology includes the following steps of apple raw material quality control, coupling of smashing pulping and steam enzyme deactivation, ultrafast cooling, filtering separation, multi-effect low-temperature concentration, mixing, filling, sterilizing and rapid cooling. By means of the preparing technology, enzymatic browning of polyphenol oxidase is greatly eliminated, losses of nutrient ingredients such as sugar, protein, mineral substances and vitamins in apples are also effectively avoided, the high-quality apple jam quite good in color, aroma and taste is obtained accordingly, and quite-large market popularization value is achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation process of high-quality apple jam capable of maintaining the original color, flavor and nutrition of apples. Background technique [0002] The proverb "an apple a day keeps diseases away" is widely circulated in Western countries, which means that apples and their processed products have high nutritional value and health care. According to measurements, every 100g apple contains 6.5-11.2g of fructose, 2.5-3.5g of glucose, 1.0-5.2g of sucrose, trace elements zinc, calcium, phosphorus, iron, potassium, vitamin B1, vitamin B2, vitamin C and carotene , pectin and cellulose, etc. Scientific research results show that: pectin and tannic acid in apples have astringent effect, which can eliminate toxins and wastes in the intestines, organic acids can stimulate the intestinal wall and increase peristalsis; carbohydrates in apples mainly Composed of sugar...

AI Technical Summary

Problems solved by technology

However, the export of apples is about 1.5 million tons, accounting for only about 2% of the world's exports. The fresh fruit used for apple juice, canned food, and dehydrated products is 8 million tons, and the amount of fresh apples consumed in the domestic market is more than 23 million tons. Huge pressure on sales and prices, severely impacting growers' incomes

At the same time, because during the processing of apples, once the polyphenol oxidase is crushed, it will contact the substrate and immediately trigger the enzymatic browning reaction, which brings great difficulties to the processing and utilization of apples and product development. There has been no substantive breakthrough and progress in our country and even in the world

[0004] At present, most of the production processes of applesauce in the prior art are mainly boiled, such as patents CN201310488960.2 and CN201310633176.6. During the boiling process, the apples are heated for a long time, which seriously damages the original flavor and active ingredients of the apples. Sugar, protein, minerals, vitamins and other nutrients are seriously lost during boiling

And the patent CN201310488960.2 adopts steam precooking to cut into pieces or slice apples for processing, and add 0.2% citric acid to the precooking liquid to protect the color, and then beating and concentrating after precooking. Retention is improved, but apples are still heated for a long time during processing, and flavor loss is still relatively serious

[0005] From the analysis of existing patents and journal papers, it is not difficult to find that most of the literature or research focuses on the research of anti-browning agents for apple products, often ignoring the enzymatic browning of pulp during fruit crushing

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