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Blueberry fruit jam free from chemical addition and preparation method of blueberry fruit jam

A blueberry jam, chemical technology, applied in the field of fruit processing, to achieve the effect of preventing damage, low pH value, good color

Inactive Publication Date: 2017-12-01
苏州鲜活饮品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various sweeteners, acidity additives, flavors, pigments, preservatives, stabilizers and other food additives are added to the traditional jam making. Although they meet the requirements of the national standard GB 2760, with the enhancement of consumers' health concept, such products will inevitably be eliminated

Method used

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  • Blueberry fruit jam free from chemical addition and preparation method of blueberry fruit jam

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preparation example Construction

[0030] The steps of the preparation method of the chemical-free blueberry jam of the present invention specifically include blueberry dicing step S1, low-acid low-temperature boiling concentration step S2, and high-temperature filling post-sterilization step S3, wherein:

[0031] The blueberry dicing step S1: dicing the blueberry frozen fruit after removing impurities. Preferably, the blueberries are diced in a frozen fruit state with a size of 3×3mm.

[0032] The low-acid low-temperature boiling concentration step S2: first prepare the compound concentrated fruit juice; then add the blueberry diced in the step S1 to the compound concentrated fruit juice, and heat at a constant temperature to obtain a mixture A; Add pre-weighed chia seeds to A, cook at constant temperature, concentrate to the preset sugar level, and obtain a mixture B. Specifically, the compound concentrated fruit juice is prepared by mixing cranberry concentrated juice and apple concentrated juice in a certa...

Embodiment 1

[0036] The blueberry jam of Example 1 of the present invention is composed of the following raw materials in terms of mass percentage: 48% blueberry, 48.5% compound concentrated fruit juice, and 3.5% chia seeds; wherein, 48.5% compound concentrated fruit juice accounts for the overall mass percentage of raw materials Composed of 46.5% apple juice concentrate and 2% cranberry juice concentrate.

[0037] The blueberry jam of the embodiment of the present invention 1 is made by following steps:

[0038] Blueberry dicing step S1: select the blueberry frozen fruit without impurities, and use a fruit and vegetable dicing machine to cut blueberry dices with a size of 3*3mm;

[0039] Low-acid low-temperature cooking concentration step S2: Mix 46.5% concentrated apple juice and 2% concentrated cranberry juice, heat and stir to 60°C to obtain compound concentrated fruit juice; add 48 % blueberry diced, heated and stirred at constant temperature to 60°C to obtain mixture A; add 3.5% chi...

Embodiment 2

[0043] The blueberry jam of Example 2 of the present invention is composed of the following raw materials in terms of mass percentage: 47% blueberry, 48.5% compound concentrated fruit juice, and 4.5% chia seeds; wherein, 48.5% compound concentrated fruit juice accounts for the overall mass percentage of raw materials Composed of 46.5% apple juice concentrate and 2% cranberry juice concentrate.

[0044] The blueberry jam of the embodiment of the present invention 2 is made by following steps:

[0045] Blueberry dicing step S1: select the blueberry frozen fruit without impurities, and use a fruit and vegetable dicing machine to cut blueberry dices with a size of 3*3mm;

[0046]Low-acid low-temperature cooking concentration step S2: Mix 46.5% concentrated apple juice and 2% concentrated cranberry juice, heat and stir to 60°C to obtain compound concentrated fruit juice; add 47 % diced blueberries, heated and stirred at a constant temperature to 60°C to obtain mixture A; add 4.5% ...

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Abstract

The invention provides blueberry fruit jam free from chemical addition and a preparation method of the blueberry fruit jam. The blueberry fruit jam comprises the following raw materials in percentage by mass of 47-48% of blueberry fruits, 47.5%-48.5% of compounding concentrated water fruit juice and 3.5%-5.0% of chia seeds. The preparation method specifically comprises the step of dicing the blueberry fruits, the step of performing low-acid low-temperature boiling and contraction, and the step of performing high-temperature filling and then performing sterilizing. The compounding concentrated water fruit juice is used for replacing white granulated sugar and an acidity adjusting agent, so that the sour and sweet feel of the jam is regulated, and the effect of regulating the color of finished products is achieved. The chia seeds are used for replacing colloid and starch, so that the stability and the consistency of the jam are guaranteed, and the nutrient value of the jam is increased.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a chemical-free blueberry jam and a preparation method thereof. Background technique [0002] Today, when additives, preservatives, and genetically modified foods are flying everywhere, consumers will prefer to choose natural, nutritious, and healthy foods when purchasing food. [0003] As the "king of berries", blueberries are often processed into various products, such as jam, because fresh fruits are not easy to store. Various sweeteners, acidity additives, flavors, pigments, preservatives, stabilizers and other food additives are added to the traditional jam making. Although they meet the requirements of the national standard GB 2760, with the enhancement of consumers' health concept, such products will inevitably be eliminated. At the same time, how to prevent the blueberry anthocyanins from being greatly degraded during the deep processing of blueberries, so that...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/00A23L21/15A23L33/00
Inventor 黄国晃王艳婷
Owner 苏州鲜活饮品股份有限公司
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