Preparation method of baking type blueberry jam

A blueberry jam and blueberry technology, which is applied to the functions of food ingredients, food ingredients as thickeners, food heat treatment, etc., can solve the problems of air bubbles, water loss, collapse, etc., and achieve easy operation, simple production process, and beautiful color Effect

Inactive Publication Date: 2016-12-14
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to overcome the problem that the traditional jam easily occurs when it is baked at high temperature, such as collapse, stuffing, water loss, peeling, dry wrinkling, and generation of air bubbles, etc., which are not resistant to baking

Method used

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  • Preparation method of baking type blueberry jam
  • Preparation method of baking type blueberry jam
  • Preparation method of baking type blueberry jam

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preparation example Construction

[0034] A preparation method of baking type blueberry jam, comprising the following steps:

[0035] 1) Select fresh, ripe, suitable, moth-eaten, damage-free, rot-free, and mold-free blueberries, and remove the stems and surface impurities of the blueberries;

[0036] 2) Rinse the blueberry fruit with flowing water, rub it repeatedly with hands, then soak the blueberry fruit in salt water for 10-30 minutes, filter it out, wash it with clean water, and drain the water; 3) Use boiling water to scald the blueberry fruit to protect its color , the blanching time is 5-6min; the blueberries processed by boiling water are obtained;

[0037] 4) Weigh 300 parts by weight of blueberries treated with boiling water in step 3), 20-45 parts of modified starch, 50-100 parts of white sugar, 0.3-1 part of citric acid, 1-5 parts of pectin;

[0038] 5) boiling and dissolving the above-mentioned white granulated sugar with water; obtaining a syrup liquid; dissolving the above-mentioned citric aci...

Embodiment 1

[0156] (1) Select fresh, ripe, suitable, moth-eaten, damage-free, rot-free, and mold-free blueberries, and remove the stems and surface impurities of the blueberries.

[0157] (2) Rinse the blueberry fruit with running water and rub it with your hands repeatedly. Then soak the blueberry fruit in salt water for 20 minutes, filter it out, wash it with clean water, and drain the water.

[0158] (3) Carry out blanching and color protection to the blueberry fruit with boiling water, and the blanching time is 5-6 minutes.

[0159] (4) Each baking type blueberry jam sample selects 300g blueberries for use, selects phosphated corn starch for use, and the addition ratio is 10% (30g), adds 25% white granulated sugar (75g) as sweetener, 0.20% citric acid (0.6g ) as a sour agent, and 1% pectin (3g) as an auxiliary thickener, wherein, the processing methods of white granulated sugar, citric acid and thickener are as follows:

[0160] Preparation of syrup liquid: boil and dissolve granula...

Embodiment 2

[0169] (1) Select fresh, ripe, suitable, moth-eaten, damage-free, rot-free, and mold-free blueberries, and remove the stems and surface impurities of the blueberries.

[0170] (2) Rinse the blueberry fruit with running water and rub it with your hands repeatedly. Then soak the blueberry fruit in salt water for 20 minutes, filter it out, wash it with clean water, and drain the water.

[0171] (3) Carry out blanching to protect the color of the blueberry fruit with boiling water, and the blanching time is 3-8 minutes.

[0172] (4) each baking type blueberry jam sample selects 300g blueberry for use, selects acetylated phosphorylated cornstarch for use, and the addition ratio is 10% (30g), adds 25% white granulated sugar (75g) as sweetener, 0.20% citric acid ( 0.6g) as a sour agent, and 1% pectin (3g) as an auxiliary thickener, wherein, the handling matters of white granulated sugar, citric acid and thickener are as follows:

[0173] Preparation of syrup liquid: boil and dissol...

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Abstract

The invention discloses a preparation method of baking type blueberry jam. The method comprises the following steps of picking fresh and properly rape blueberry fruits without worm damage, damage, decay or mildew; removing fruit stems of blueberries and surface impurities; flushing by using flowing water; repeatedly scrubbing by hand; soaking the blueberry fruits by brine; after filtering, cleaning by clean water; draining moisture; performing hot boiling color protection on the blueberry fruits by boiling water; adding modified starch, white granulated sugar, citric acid and pectin; then, performing heating concentration and boiling; performing sterilization treatment. The baking type blueberry jam provided by the invention has good high-temperature resistant performance, and can resist baking resistance for more than 20min at the high temperature of 220 DEG C; when the baking type blueberry jam is used as sandwich filling or stuffing, phenomena of collapse, stuffing expansion, moisture loss and the like cannot occur; when the baking type blueberry jam is used for surface decoration, phenomena of surface peeling, dry drapes, air bubble generation and the like cannot occur; the baking intolerance problems that collapse, stuffing expansion, moisture loss, peeling, dry drapes, air bubble generation and the like can easily occur during the baking of the conventional jam are solved.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a method for preparing baked blueberry jam. Background technique [0002] The pulp of blueberry is delicate, sweet and sour, which is suitable for direct consumption and can also be made into products. At present, there are various kinds of processed products developed from blueberry fruit in various countries in the world. In terms of food processing, it is mainly used as an ingredient in pastry, candy, yogurt, jelly, ice cream, pie and other products. In addition, it is also processed into canned food, jam, fruit powder, candied fruit, fruit wine, concentrated fruit juice, fruit juice drinks, etc. Blueberry is a very nutritious berry. The fruit is rich in vitamins, anthocyanins, flavonoids and other antioxidant physiologically active substances. It has extremely high edible value and health value, and is known as the "king of berries". At present, blueberry has becom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00A23L29/212
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/21A23V2300/24A23V2250/5118A23V2200/242A23V2200/216
Inventor 范刚任婧楠张璐璐郭紫艳李佳佳章燕杨子玉潘思轶
Owner HUAZHONG AGRI UNIV
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