Blueberry fruity sauce and preparation method thereof

A technology for jam and blueberry, applied in food ingredients as taste improver, food science, food preservation, etc., can solve problems such as darkening of jam, hard taste, and lumps, etc., to achieve a good visual sense of appearance , sweet and sour taste, long shelf life effect

Inactive Publication Date: 2020-02-11
上海赢创食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In these jams or jams with fruit granules, especially fruit granules, such as blueberry fruit granules, etc., have a high water content, and after being made into jams, they will be deformed due to excessive water loss, and the content of the jam cannot be well controlled. The pigment migration phenomenon of the jam will darken the color and taste of the jam, and in severe cases, it will become agglomerated, which not only affects the appearance and taste of the stuffing, but also affects the shelf life of the stuffed product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0044] The second aspect of the present invention provides a kind of preparation method of blueberry jam, the steps include:

[0045] (1) After dry mixing the compound thickener and white granulated sugar 1:(4-6), add it into hot water at 95°C, and keep stirring for 20 minutes;

[0046] (2) Then add concentrated apple juice, blueberry meat, remaining white sugar, and compound pigments to the solution in the previous step in sequence, keep warm at 90-95°C and stir until the pigments are completely dispersed;

[0047] (3) Then measure the pH value of the solution, add an acidity regulator to adjust the pH value to 3.80-3.90, keep warm at 90-95°C and stir at a speed of 450r / min until uniform;

[0048](4) Finally, raise the temperature to above 95°C, stir at a speed of 450r / min for 20-40min, measure the content of soluble solids, and finally hot-fill at 95°C, and boil in 95°C hot water for 10-20min.

[0049] As a preferred technical solution, the soluble solid content is 35.0-38....

Embodiment 1

[0052] Embodiment 1 provides a kind of blueberry jam, by weight percentage, comprises white granulated sugar 30%, apple juice 10%, blueberry pulp 4%, compound thickener 2%, acidity regulator 0.18%, coloring agent 0.03% %, water balance.

[0053] The compound thickener is a mixture of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium caseinate and 4-aminobutyric acid, and the hydroxypropyl distarch phosphate, acetylated distarch phosphate The mass ratio of starch phosphate, sodium caseinate and 4-aminobutyric acid is 2:2:1:1.

[0054] The acidity regulator is a citric acid solution with a mass fraction of 10%.

[0055] The coloring agent is obtained by compounding gardenia blue pigment and beet red pigment according to the mass ratio of 4:1.

[0056] The preparation method of described blueberry jam comprises:

[0057] (1) After dry mixing the compound thickener and white sugar at 1:5, add it to hot water at 95°C, and keep stirring for 20 minutes;

[0...

Embodiment 2

[0062] Embodiment 2 provides a kind of blueberry jam, by weight percentage, comprises white granulated sugar 25%, apple juice 15%, blueberry pulp 3%, compound thickener 1%, acidity regulator 0.16%, coloring agent 0.03% %, water balance.

[0063] The compound thickener is a mixture of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium caseinate and 4-aminobutyric acid, and the hydroxypropyl distarch phosphate, acetylated distarch phosphate The mass ratio of starch phosphate, sodium caseinate and 4-aminobutyric acid is 3:3:1:1.

[0064] The acidity regulator is a citric acid solution with a mass fraction of 10%.

[0065] The coloring agent is obtained by compounding gardenia blue pigment and beet red pigment according to the mass ratio of 4:1.

[0066] The preparation method of described blueberry jam is with embodiment 1.

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Abstract

The invention relates to the technical field of food processing, in particular to blueberry fruity sauce. The blueberry fruity sauce comprises the following components in percentages by weight: 25% to30% of white granulated sugar, 10% to 15% of apple juice, 3% to 4% of blueberry pulp, 1% to 2% of a compound thickener, 0.16% to 0.18% of an acidity regulator, 0.03% to 0.04% of a colorant and the balance of water. According to the blueberry fruity sauce provided by the invention, the blueberry fruity sauce prepared by adding a special thickening stabilizer and the acidity regulator has the advantages of long shelf life, good stability, delicious sour-sweet ratio and rich taste. The problem that the color of the blueberry sauce cannot be well controlled after the blueberry fruity sauce and flavor fermented milk in the market are filled is solved, so that the type of products has good visual appearance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blueberry jam and a preparation method thereof. Background technique [0002] With the development of the jam and jam market, in order to provide consumers with a good chewing taste and intuitive visual consumption experience, various edible particles are added to many jams or jams, such as various fruit particles, vegetable fruit particles etc., there are also individual additions of nut granules, grain granules, etc. Generally, these paste-like products containing edible particles such as fruits, nuts, vegetables and / or grains are collectively referred to as "jam" or "fruit jam", and the edible particles therein are called "fruit pieces". [0003] In these jams or jams with fruit granules, especially fruit granules, such as blueberry fruit granules, etc., have a high water content, and after being made into jams, they will be deformed due to excessive water loss, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/12A23L29/20A23L29/262A23L29/231A23L29/269A23L29/00A23L3/3562A23L3/3553A23L3/3526A23L3/3508A23L3/358
CPCA23L3/3508A23L3/3526A23L3/3553A23L3/3562A23L3/358A23L21/12A23L21/15A23L29/015A23L29/035A23L29/20A23L29/231A23L29/262A23L29/27A23V2002/00A23V2200/16A23V2200/14
Inventor 刘艳霞赵伟华张刚程炟汤坚
Owner 上海赢创食品发展有限公司
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