Processing method for storage-endurable cherry jam

Abstract

The invention discloses a processing method for a storage-endurable cherry jam. The processing method is characterized by comprising the following steps: (1) raw material processing, namely performingsterilization on cherries, then performing alkali soakage on the sterilized cherries in a sodium hydroxide solution, adding other raw materials into cherry pulp, and then pulping and stirring the rawmaterials; (2) heating soakage, namely performing soakage treatment on the mixed fruit pulp by use of a treating fluid; (3) low-temperature fermentation, namely adding mixed microbes into the soakedmixed fruit pulp, then performing low-temperature fermentation on the mixture in a fermentation tank, and then introducing carbon dioxide gas into the mixed fruit pulp; (4) steaming, namely concentrating the fermented mixed fruit pulp until the volume is half of the original volume, and then steaming the concentrated mixed fruit pulp in a steaming layer; and (5) sterilization packaging, namely drying the steamed mixed fruit pulp at a low temperature until the moisture content is 65%-70%, then performing high-temperature sterilization, and performing sterile packaging by se of an iron tank.

Description

technical field [0001] The invention belongs to the technical field of deep processing of cherries, and in particular relates to a processing method of storable cherry jam. Background technique [0002] Cherry is a tree of the genus Prunus, and its growth height can reach 2-6m. It usually grows in sunny areas with an altitude of 300-600. It is mainly distributed in the United States, Canada, Europe and other places. The main producing areas in China are Shandong, Anhui, Sichuan and other places. At present, it has become the main producing area of ​​cherries. Cherries are rich in citric acid, tartaric acid, carotene, vitamin C, iron and other nutrients. anemia, arthritis etc. The cherry fruit skin is thin, and it is easy to lose the fruit skin during storage and shrink, and the edible taste and freshness will decrease. Cherry jam can solve the problems of overcapacity and storage cost of cherries, and can also increase the added value of cherries. However, the jam has a s...

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Problems solved by technology

[0003] The present invention aims at the existing problems: the thin skin of the cherry fruit is not suitable for long-term transportation and long-term preservation, and the cost of refrigeration preservation method is high, which will cause a large economic burden for the grower; and the processing of cherry jam can solve the problem of cherry production capacity The problem of surplus and storage cost can also increase the added value of cherries. However, the jam has a single taste and poor softness, and the absorption and utilization rate of nutrients in cherry pulp is relatively low. During the heating process, the pulp components are prone to discoloration reactions. Thus affecting the quality and taste of jam; the processed jam needs to add preservatives to increase its shelf life, but preservatives will have a certain degree of impact on human health, and there are potential safety hazards

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