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Manufacturing method of fruit jam using aronia melanocarpa as raw material

A technology of black berry arborum and jam, which is applied in the field of food processing, can solve the problems of poor edibility, etc., and achieve the effects of less nutritional loss, delaying aging, and positive taste

Inactive Publication Date: 2017-05-10
QINGDAO AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to aim at the deficiencies in the prior art, and to provide a method for making jam with Aronia nigruta as raw material, which reduces the soluble The content of tannin reduces the astringency, solves the problem of poor edible quality of arboria nigra, and improves the taste of the finished jam

Method used

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  • Manufacturing method of fruit jam using aronia melanocarpa as raw material
  • Manufacturing method of fruit jam using aronia melanocarpa as raw material
  • Manufacturing method of fruit jam using aronia melanocarpa as raw material

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0047] Preparation of the sample to be tested: Take an appropriate amount of de-astringent Aronia fruit and grind it in a mortar, weigh 3g and add water to 250ml, filter after 1h, discard the initial 10ml filtrate, and take 2ml filtrate to be tested.

[0048] Tannin content is calculated according to the following formula:

[0049] Tannin (mg / g) = p × V 总 ×n / V×W

[0050] In the formula: W is the mass of the Aronia sarana sample, g; V 总 For the total volume of the extract, ml; V is the volume of the extracted extract when colorimetric, ml; p is from the standard curve ( figure 1 ) The tannin (0.1x) contained in the extract obtained by checking, mg.

[0051] In following embodiment, the evaluation standard of jam is shown in the table below:

[0052]

Embodiment 1

[0054] Example 1: Influence of the state of the fruit of Aronia adenocarpus on the effect of removing astringency

[0055] Half-cut the fruits of Sorbus adenocarpus, and compare the treatment effects with the whole fruits to determine the fruit state required for deastringency. White wine (40%) and fruit vinegar (3%) are used as deastringent agents, both of which are edible and do not affect the jam processing in the later stage. Randomly select four equal parts of mature and complete Aronia sylvestris fruit, two parts are cut in half, and the other two parts keep the fruit intact, and the deastringent agent is taken 50ml respectively (the weight ratio of the fruit and the deastringent agent is 1:10 ), put the prepared fruit samples into the astringent-removing agent respectively, seal them and place them in a constant temperature shaker; treat them at 20°C for 20 minutes, and then take them out to prepare the sample solution to be tested; The effect of the fruit state of Aro...

Embodiment 2

[0057] Example 2: The influence of the way of removing astringent on the effect of removing astringent

[0058] The treatment methods for removing astringency include standing still, blanching, shaking at constant temperature, and ultrasonic treatment. It is 40% astringent removing agent that alcoholic strength is made by adding water that commercially available alcoholic strength is 50% liquor.

[0059] Cut the fruit into half fruit, and evenly divide it into four equal parts, and place each part in white wine with 40% deastringent agent (the weight ratio of fruit and deastringent agent is 1:10); (power 450w), constant temperature shaking treatment method, treatment at 20°C for 20 minutes; blanching method is to put half fruit in boiling water and blanching for 1 minute. A control was set up, and each group was measured three times in parallel. Investigate the effect of deastringent treatment methods on deastringent effect, the results are shown in image 3 :

[0060] The...

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Abstract

The present invention discloses a manufacturing method of a fruit jam using aronia melanocarpa as a raw material. The manufacturing method comprises the following steps: pretreating, astringency removing, crushing and slurry grinding, boiling and blending, heating and concentrating, canning, sterilizing, cooling, packaging and finished products of the fruit jam obtaining. The best astringency removing scheme is as follows: a concentration of baijiu is 40%, a mixing ratio of an astringency removing agent is 2:1, a temperature is 20 DEG C, and an astringency removing time is 25 min; then raw materials of an aronia melanocarpa fruit flesh raw slurry, white sugar, citric acids and a thickener at different proportions are used as the raw materials for fruit jam processing: 35% of the aronia melanocarpa fruit flesh raw slurry, 35% of the white sugar, 1.2% of the citric acids, and 0.4% of the thickener, and the fruit jam products receive the best evaluation under the recipe condition. By using the astringency removing treatment, soluble tannin content in the aronia melanocarpa is reduced, the astringent degree is allievated, and the manufacturing method solves the problem that the aronia melanocarpa is poor in edible property and improves the taste of the finished products of the fruit jam.

Description

technical field [0001] The invention relates to a method for making jam, in particular to a method for making jam with Aronia nigra as a raw material, and belongs to the technical field of food processing. Background technique [0002] Aronia melanocarpa (Aronia melanocarpa) belongs to Rosaceae (Rosaceae) Aronia genus. It is a perennial deciduous shrub with a bushy shape. It grows in the northeastern United States and is a small berry just emerging. Fruit tree has edible, medicinal, garden and ecological value, and is a kind of economic tree species with wide uses. The fruit is a berry. The fruit is spherical, with purple-black peel and dark red flesh. my country has introduced it for some time, and has mastered the technology of rapidly propagating Sorbus adenocarpus saplings. The planting technology has also become mature, and the planting area has expanded rapidly. At present, this tree species has entered the stage of promotion and development. [0003] The fruit of A...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L5/20A23L33/00
CPCA23V2002/00A23V2200/326
Inventor 王凤舞朴美子
Owner QINGDAO AGRI UNIV
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