Making technology of Vaccinium fragile Franch fruit and hawthorn fruit jam
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A production process and technology of hawthorn jam, applied in the functions of food ingredients, food drying, food science and other directions, can solve problems such as poor taste, and achieve the effects of moderate viscosity, improved taste, and promotion of digestion.
Inactive Publication Date: 2018-12-14
彭常安
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[0003] At present, Wufanzi has high nutritional value, but it tastes sour, astringent, and has a bad taste. It is supplemented with hawthorn and processed into Wufanzi hawthorn jam to improve the taste of raw materials, and at the same time realize the rational use of raw materials and improve its health value.
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Embodiment 1
[0017] A kind of preparation technology of black rice and hawthorn jam, it is characterized in that, described preparation technology adopts the following steps:
[0018] ① Raw material pretreatment: select fresh, complete, and pest-free black rice, hawthorn, loquat, and crabapple fruit, wash and filter to dry the water, cut black rice and hawthorn into pieces to make black rice and hawthorn pieces, take Mix 10kg black rice pieces, 6kg hawthorn pieces, 2kg loquat pieces, and 1kg crabapple fruit pieces evenly to prepare mixed raw materials, and put the mixed raw materials into a mixed solution with a sodium chloride concentration of 11% and a sodium bicarbonate concentration of 0.7%. Soak for 40 minutes, take it out after soaking, place the mixed raw materials in a flat drying equipment, and evaporate the water at a constant temperature of 65°C. The water content evaporates to 27% of the weight of the mixed raw materials.
[0019] ② Crushing and beating: Add 7kg of 4% selenium-...
Embodiment 2
[0027] A kind of preparation technology of black rice and hawthorn jam, it is characterized in that, described preparation technology adopts the following steps:
[0028] ① Raw material pretreatment: select fresh, complete, pest-free black rice, hawthorn, papaya, soft pear, and avocado, wash and filter the water, and remove the core of black rice, hawthorn, papaya, soft pear, and avocado respectively Cut black rice pieces, hawthorn pieces, papaya pieces, Ruaner pear pieces, avocado pieces, take 11kg black rice pieces, 5kg hawthorn pieces, 3kg papaya pieces, 1kg Ruaner pear pieces, 1kg avocado pieces and mix evenly. Prepare the mixed raw material, put the mixed raw material into a sodium bisulfite solution with a mass fraction of 1.8% for color protection treatment for 10 minutes, rinse with water after soaking;
[0029] ② Crushing and beating: Add 7kg of honey solution with a concentration of 46% and 0.7kg of sodium ascorbate to 10kg of mixed raw materials after color protecti...
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Abstract
The invention discloses a making technology of Vaccinium fragile Franch fruit and hawthorn fruit jam. The Vaccinium fragile Franch fruit and hawthorn fruit jam is made by adopting Vaccinium fragile Franch fruits and hawthorn fruits as main raw materials through the steps of raw material pretreatment, crushing beating, enzyme treatment, blending, homogenization, degassing, concentrating, homogenization, canning, sterilization and storage. The raw materials are evaporated before being crushed and beaten to remove water, so the water content of the raw materials is reduced, the conversion of sugars in the fresh raw materials is improved, and the taste of the finished Vaccinium fragile Franch fruit and hawthorn fruit jam is improved; a raw material slurry is processed with a compound enzyme, so the utilization efficiency of the raw materials is greatly improved; active substances in the raw materials are fully extracted, so the utilization efficiency of the raw materials is greatly improved; and multi-time homogenization is carried out before the concentration of the Vaccinium fragile Franch fruit and hawthorn fruit jam, so the quality and the taste of the Vaccinium fragile Franch fruit and hawthorn fruit jam are improved, and the Vaccinium fragile Franch fruit and hawthorn fruit jam has sour-sweet and palatable taste and appropriate jam body viscosity, and has the efficacy of tranquilizing mind, relieving coughs and promoting digestion.
Description
technical field [0001] The invention relates to a production process of jam, in particular to a production process of black rice and hawthorn jam. Background technique [0002] Wufanzi, original name: Nanzhu, aliases: Dyeshu, Wufanshu, Mifanshu, Wufanye, Twister, etc., Rhododendronaceae, Vaccinium genus evergreen shrubs or small trees, racemes terminal and axillary, There are many flowers, rachis densely pubescent and sparsely glabrous; purple-black when ripe, outside usually pubescent and sparsely glabrous. Flowering period is June-July, fruit period is August-October, sweet and sour in taste, warm in nature, functions and indications: calming the nerves and relieving cough, mainly treating palpitations, restless nights, and chronic cough. [0003] At present, Wufanzi has high nutritional value, but it tastes sour, astringent, and has a bad taste. It is supplemented with hawthorn and processed into Wufanzi hawthorn jam to improve the taste of raw materials, and at the same...
Claims
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Application Information
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