Prunus humilis bunge jam and preparation method thereof
A technology for jam and calcium fruit, applied in the field of calcium jam and its preparation, can solve the problems of affecting the edible taste and high acidity of the jam, and achieve the effects of improving the taste and color, soft taste and reducing the acidity
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[0029] The embodiment of the present invention also provides a kind of preparation method of calcium fruit jam as described above, comprising the following steps:
[0030] 1) cleaning the calcium fruit, and then beating to obtain the calcium fruit pulp;
[0031] 2) Add fructose and pectinase into the calcium fruit pulp, and stir in a stainless steel emulsification tank for 10-15 minutes to obtain a pulp mixture;
[0032] 3) compounding Corynebacterium glutamicum and Corynebacterium rex in parts by weight to obtain a starter;
[0033] 4) inoculating the starter into the pulp mixture and fermenting at 15-25°C for 20-30 days;
[0034] 5) concentrating the fermented fruit pulp mixture in vacuum for 6-8 hours, so that the soluble solids can reach 60%-70%; to prepare concentrated jam;
[0035] 6) Filling and sealing the concentrated jam, packaging it and then sterilizing it to obtain the calcium fruit jam.
[0036] In the embodiment of the present invention, in the step 1), a wat...
Embodiment 1
[0042] Take 120g of Calamari, clean it, and then beat it through a water bladder press to obtain Calcantha pulp; add 40g of fructose and 10g of pectinase into the Calcantha pulp, and stir in a stainless steel emulsification tank at 120r / min for 15min , to obtain a fruit pulp mixture; take 1g of Corynebacterium glutamicum and 1g of Corynebacterium rex to prepare a starter; inoculate the starter into the fruit pulp mixture, and ferment for 30 days at 25°C; ferment The final pulp mixture was concentrated in vacuum for 8 hours, with a vacuum degree of -0.05Mpa and a temperature of 55°C, so that the soluble solids reached 70%, and concentrated jam was obtained; the concentrated jam was filled and sealed, and pasteurized after packaging Sterilize to get the calcium fruit jam.
Embodiment 2
[0044] Take 120g of Calamari, clean it, and then beat it through a water bladder press to obtain Calcantha pulp; add 40g of fructose and 10g of pectinase into the Calcantha pulp, and stir in a stainless steel emulsification tank at 120r / min for 15min , to obtain a pulp mixture; take 2g of Corynebacterium glutamicum and 1g of Corynebacterium rex and compound it to obtain a starter; inoculate the starter into the pulp mixture, and ferment for 30 days at 25°C; ferment The final pulp mixture was concentrated in vacuum for 8 hours, with a vacuum degree of -0.05Mpa and a temperature of 55°C, so that the soluble solids reached 70%, and concentrated jam was obtained; the concentrated jam was filled and sealed, and pasteurized after packaging Sterilize to get the calcium fruit jam.
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