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A technology for mulberry fruit and jam, applied in the direction of food science and the like, can solve the problems of pure mulberry jam and the difficulty of preservation of mulberry, and achieve the effects of increasing appetite, flavor and aroma, and high nutritional value.
Inactive Publication Date: 2017-05-31
FANGCHENGGANG XINGHU ECOLOGICAL AGRI CO LTD
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Abstract
Description
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Problems solved by technology
Every year at the end of March and the beginning of April, there will be baskets of mulberries for sale in the market, but the mulberries are only on the market for a short period of 20 days. Mulberry is not easy to preserve. There are many mulberry wines on the market, but no pure mulberry jam.
Method used
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Embodiment 1
[0019] A preparation method of mulberry jam, comprising the following steps:
[0020] (1) select ripe, mulberry fruit without damage by diseases and insect pests, dry after cleaning;
[0021] (2) mulberry fruit is pulverized and filtered to obtain mulberry juice;
[0022] (3) Add 0.5% vitamin C solution to the mulberry juice and carry out color protection treatment for 10 minutes;
[0023] (4) Add 0.3g / L pectinase to the mulberry juice, mix well, and control the temperature at 45°C for 1 hour;
[0024] (5) Add 5g / L white sugar, 2g / L gelatin, 3g / L potassium sorbate to the mulberry juice after enzyme treatment, mix homogeneously, make mixture;
[0025] (6) Concentrating 10min in the vacuum concentrating pot that compound material is placed in 0.1Mpa vacuum degree, when sauce body soluble solids is 65%, stop concentrating;
[0026] (7) Canning when the temperature of the slurry drops to 85°C, and sealing immediately after filling;
[0027] (8) Put the canned jam jars into a s...
Embodiment 2
[0029] A preparation method of mulberry jam, comprising the following steps:
[0030] (1) select ripe, mulberry fruit without damage by diseases and insect pests, dry after cleaning;
[0031] (2) mulberry fruit is pulverized and filtered to obtain mulberry juice;
[0032] (3) Add 0.5% vitamin C solution to the mulberry juice and carry out color protection treatment for 10 minutes;
[0033] (4) Add 0.5g / L pectinase to the mulberry juice, mix evenly, control the temperature at 45°C for 3 hours;
[0034] (5) Add 8g / L white sugar, 3g / L gelatin, 5g / L potassium sorbate to the mulberry juice after enzyme treatment, mix evenly, make mixture;
[0035] (6) Concentrating 10min in the vacuum concentrating pot that compound material is placed in 0.1Mpa vacuum degree, when sauce body soluble solids is 65%, stop concentrating;
[0036] (7) Canning when the temperature of the slurry drops to 85°C, and sealing immediately after filling;
[0037] (8) Put the canned jam jars into a steriliza...
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Abstract
The invention relates to a method for preparing jam, in particular to a method for making mulberry jam. The method comprises the following steps: cleaning and airing mulberries; grinding and filtering to obtain mulberry juice; adding 0.5% of vitamin C solution into the mulberry juice , and performing color-protecting treatment for 10 minutes; adding pectinase into the mulberry juice, uniformly mixing, controlling the temperature at 45 DEG C for 1-3 hours; adding white sugar, gelatin and potassium sorbate into the mulberry juice subjected to enzyme treatment, and uniformly mixing so as to obtain a mixture; concentrating the mixture in a vacuum concentration pot with the vacuum degree of 0.1MPa for 10 minutes, and stopping concentrating when the soluble solid content of the jam is 65%; canning when the temperature of the juice is reduced to 85 DEG C, and immediately sealing after canning; sterilizing the canned jam pot for 15 minutes by using steam at 150 DEG C, and storing at a low temperature. The mulberry jam is easy to preserve, enriched in organic acids, amino acids and vitamins, high in nutritive value and aromatic in flavor, and has the effects of restoring consciousness, refreshing, eliminating fatigue, helping produce saliva, slaking thirst, improving appetite and the like.
Description
technical field [0001] The invention relates to a preparation method of jam, in particular to a preparation method of mulberry jam. Background technique [0002] Mulberry is the mature fruit of the mulberry tree. It tastes sweet and has a lot of juice. It is one of the fruits that are often eaten. Ripe mulberries are oily, sweet and sour, and are large, thick, purple in color, and full of sugar. Mulberry fruit has been a kind of diuretic, health care, and refreshing fresh fruit that people often use since ancient times. It is recorded in various medical classics such as "Compendium of Materia Medica" that mulberry is sweet and cold in nature, and has the functions of nourishing liver and kidney, promoting body fluid and moistening dryness, and black hair. According to the detection of modern medical equipment, the nutrients of every 100 grams of mulberries (purple, red) include 48 kcal of energy, 1.6 grams of protein, 0.4 grams of fat, 12.9 grams of carbohydrates, 3.3 grams ...
Claims
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Application Information
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