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CN115428926B - Blueberry jam easy to smear and preparation method thereof - Google Patents

Blueberry jam easy to smear and preparation method thereof Download PDF

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Publication number
CN115428926B
CN115428926B CN202111172610.6A CN202111172610A CN115428926B CN 115428926 B CN115428926 B CN 115428926B CN 202111172610 A CN202111172610 A CN 202111172610A CN 115428926 B CN115428926 B CN 115428926B
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China
Prior art keywords
blueberry
mixture
blueberry jam
jam
modified starch
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CN202111172610.6A
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Chinese (zh)
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CN115428926A (en
Inventor
单忆萌
程炟
赵伟华
汤坚
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Shanghai Evonik Food Development Co ltd
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Shanghai Evonik Food Development Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention provides a blueberry jam easy to smear and a preparation method thereof, wherein the raw materials comprise, by weight, 19% -21% of white granulated sugar, 4% -8% of blueberry pulp, 1% -2% of a thickening agent, 0.03% -0.04% of a coloring agent, 0.16% -0.18% of an acidity regulator and the balance of water; the thickener comprises modified starch and xanthan gum, and the weight ratio is 1: (0.5-1). According to the blueberry jam, through specific component proportions and preparation steps, on one hand, the sugar degree of the blueberry jam is reduced, meanwhile, the smearing performance of the jam is improved, the stability of alternate cold storage and normal temperature in the jam storage process is improved, and the phenomena of dehydration and sponginess are reduced, so that the taste of the blueberry jam is ensured.

Description

Blueberry jam easy to smear and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to IPC (industrial personal computer) classification number A23L21/12, and more particularly relates to a blueberry jam easy to paint and a preparation method thereof.
Background
The blueberry serving as a fruit with extremely high nutritive value has various unique effects, such as improving eyesight, enhancing cardiac function, resisting neural aging and the like, and becomes a choice of health food in daily life of consumers. Blueberry jam is favored by people because of its sweet and sour taste and convenience in carrying and storage.
The blueberry fruit particles in the blueberry jam are usually deformed due to excessive water loss, so that the taste and the color of the blueberry fruit particles are influenced, and even the shelf life of the blueberry fruit particles is shortened.
Disclosure of Invention
Aiming at the technical problems, the invention provides a blueberry jam easy to smear, which comprises, by weight, 19% -21% of white granulated sugar, 4% -8% of blueberry pulp, 1% -2% of a thickening agent, 0.03% -0.04% of a coloring agent, 0.16% -0.18% of an acidity regulator and the balance of water; the thickener comprises modified starch and xanthan gum, and the weight ratio is 1: (0.5-1).
In some embodiments, the blueberry pulp is pressed by a squeezer and sterilized to obtain a product with a water content of 5-10%.
In some embodiments, the modified starch and xanthan gum are present in a weight ratio of 1:0.75.
in some embodiments, the modified starch comprises at least one of hydroxypropyl distarch phosphate, acetylated distarch phosphate, sodium starch octenyl succinate.
Preferably, the modified starch comprises a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate in a weight ratio of 1: (1-1.4): (0.3-0.7).
More preferably, the modified starch comprises a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate in a weight ratio of 1:1.2:0.5.
in some embodiments, the thickener further comprises a low methoxy pectin in a weight ratio of 1: (1-2).
Preferably, the weight ratio of the low methoxy pectin to the modified starch is 1:1.5.
in some embodiments, the feedstock further comprises 10% -15% by weight apple juice.
Preferably, the raw material further comprises 12% by weight of apple juice.
More preferably, the apple juice is concentrated apple juice, and the solid content reaches 65-70%.
The source of apple juice in the present invention is not particularly limited and may be commercially available or may be prepared by any of the methods well known to those skilled in the art, including but not limited to the preparation steps including: cleaning, crushing, squeezing juice, filtering, sterilizing and concentrating.
In some embodiments, the feedstock further comprises 0.1 to 0.5 weight percent of an auxiliary agent.
Preferably, the raw materials comprise 0.3% by weight of auxiliaries.
In some embodiments, the adjunct comprises at least one of calcium lactate, calcium citrate, calcium chloride.
Preferably, the auxiliary agent is calcium lactate.
In some embodiments, the colorant is gardenia blue pigment.
In some embodiments, the acidity regulator is citric acid.
The applicant prepares a kind of blueberry jam in advance, make the shelf life of this blueberry jam longer, stability is good, and mouthfeel is abundant through the proportion of the composition, but the applicant feels that this blueberry jam has relatively high sugar degree and poor spreadability after a period of time, the applicant has improved on the original basis, nevertheless find the sugar degree reduces and can make the stability worsen in the course of improvement, the phenomenon of dehydration and sponginess appears easily in the course of storage, the applicant finds after a large number of researches that adopts the specific thickening agent to mix with certain proportion of auxiliary agent in this system again, especially the thickening agent includes modified starch, xanthan gum, low methoxy pectin, and the auxiliary agent is calcium lactate, can make the jam prepared have excellent stability and better spreadability while reducing sugar degree, the applicant considers that the possible reasons are that modified starch hydroxypropyl di-starch phosphate, acetylated di-starch phosphate form stable aggregation group through intertwining with dietary fiber in the concentrated apple juice, while sodium octenyl succinic acid starch is added to reduce the surface tension in the system, this system stability is promoted; on the other hand, certain low methoxy pectin is added to generate bridging effect with calcium lactate to form gel, so that the stability of the blueberry jam is further promoted, the spreadability of the blueberry jam is improved, and in addition, the organization feel of the gel is improved and the water separation phenomenon is reduced by adding the xanthan gum with a specific proportion into a system.
The invention also provides a preparation method of the easy-to-smear blueberry jam, which at least comprises the following steps:
(1) Uniformly mixing white granulated sugar and a thickener, adding the mixture into hot water, and uniformly stirring to obtain a mixture A;
(2) Adding blueberry pulp, apple juice, an auxiliary agent and a colorant into the mixture A, heating and stirring until the mixture A is uniformly mixed to obtain a mixture B;
(3) Adding an acidity regulator into the mixture B to regulate the pH value, stirring and mixing uniformly under the condition of heat preservation, heating to more than 95 ℃, stirring uniformly to obtain a soluble solid, and then carrying out hot canning and water boiling to obtain a blueberry jam finished product.
In some embodiments, the hot water in step (1) has a temperature of 90-95 ℃.
Preferably, the temperature of the hot water in the step (1) is 93 ℃.
In some embodiments, the temperature of heating in step (2) is 88-92 ℃.
Preferably, the temperature of heating in step (2) is 90 ℃.
In some embodiments, the pH in step (3) ranges from 3.7 to 3.9.
The beneficial effects are that: according to the invention, a specific thickener and a certain proportion of auxiliary agents are adopted, particularly, the thickener comprises modified starch, xanthan gum and low methoxy pectin, and when the auxiliary agent is calcium lactate, the prepared blueberry jam has excellent stability and better spreadability while the sugar degree is reduced; and the organization sense of the gel is improved, and the water separation phenomenon is reduced.
Detailed Description
Example 1
On the one hand, the embodiment provides a blueberry jam easy to smear, which comprises the following raw materials, by weight, 20% of white granulated sugar, 6% of blueberry pulp, 1.5% of a thickening agent, 0.03% of gardenia blue pigment, 0.17% of citric acid, 12% of apple juice, 0.3% of calcium lactate and the balance of water; the thickener comprises modified starch, xanthan gum and low methoxyl pectin, and the weight ratio is 1:0.75:1.5.
the low methoxy pectin is purchased from Wuhan energy kernel pharmaceutical chemical Co.
The modified starch is a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate, and the weight ratio is 1:1.2:0.5.
another aspect of the present embodiment provides a method for preparing a spread blueberry jam, including the following steps:
(1) Uniformly mixing white granulated sugar and a thickener, adding the mixture into hot water at 93 ℃, and uniformly stirring to obtain a mixture A;
(2) Adding blueberry pulp, apple juice, calcium lactate and gardenia blue pigment into the mixture A, and stirring at 90 ℃ until the mixture A is uniformly mixed to obtain a mixture B;
(3) Adding citric acid into the mixture B to adjust the pH to 3.8, stirring and mixing uniformly under the condition of heat preservation, heating to 96 ℃, stirring uniformly to obtain soluble solid matters, and then carrying out hot canning and water boiling for 18min at 96 ℃ to obtain the blueberry jam finished product.
Example 2
On the one hand, the embodiment provides a blueberry jam easy to smear, which comprises the following raw materials, by weight, 19% of white granulated sugar, 4% of blueberry pulp, 4% of a thickening agent, 0.03% of gardenia blue pigment, 0.16% of citric acid, 10% of apple juice, 0.1% of calcium lactate and the balance of water; the thickener comprises modified starch, xanthan gum and low methoxyl pectin, and the weight ratio is 1:0.5:1.
the low methoxy pectin is purchased from Wuhan energy kernel pharmaceutical chemical Co.
The modified starch is a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate, and the weight ratio is 1:1:0.3.
another aspect of the present embodiment provides a method for preparing a spread blueberry jam, including the following steps:
(1) Uniformly mixing white granulated sugar and a thickener, adding the mixture into hot water at 90 ℃, and uniformly stirring to obtain a mixture A;
(2) Adding blueberry pulp, apple juice, calcium lactate and gardenia blue pigment into the mixture A, and stirring at 88 ℃ until the mixture A is uniformly mixed to obtain a mixture B;
(3) Adding citric acid into the mixture B to adjust the pH to 3.9, stirring and mixing uniformly under the condition of heat preservation, heating to 95 ℃, stirring uniformly to obtain soluble solid matters, and then carrying out hot canning and water boiling for 20min at 95 ℃ to obtain the blueberry jam finished product.
Example 3
In one aspect, the embodiment provides a blueberry jam easy to smear, which comprises, by weight, 21% of white granulated sugar, 8% of blueberry pulp, 2% of a thickener, 0.04% of gardenia blue pigment, 0.18% of citric acid, 15% of apple juice, 0.5% of calcium lactate and the balance of water; the thickener comprises modified starch, xanthan gum and low methoxyl pectin, and the weight ratio is 1:1:2.
the low methoxy pectin is purchased from Wuhan energy kernel pharmaceutical chemical Co.
The modified starch is a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate, and the weight ratio is 1:1.4:0.7.
another aspect of the present embodiment provides a method for preparing a spread blueberry jam, including the following steps:
(1) Uniformly mixing white granulated sugar and a thickener, adding the mixture into hot water at 95 ℃, and uniformly stirring to obtain a mixture A;
(2) Adding blueberry pulp, apple juice, calcium lactate and gardenia blue pigment into the mixture A, and stirring at 92 ℃ until the mixture A is uniformly mixed to obtain a mixture B;
(3) Adding citric acid into the mixture B to adjust the pH to 3.7, stirring and mixing uniformly under the condition of heat preservation, heating to 97 ℃, stirring uniformly to obtain soluble solid matters, and then carrying out hot canning and water boiling for 10min at 97 ℃ to obtain the blueberry jam finished product.
Example 4
The embodiment provides a blueberry jam easy to smear and a preparation method thereof, and the specific embodiment is the same as the embodiment 1, wherein the thickener does not contain modified starch.
Example 5
The embodiment provides a blueberry jam easy to smear and a preparation method thereof, and the specific embodiment is the same as the embodiment 1, wherein the raw materials do not contain calcium lactate.
Performance testing
1. Spreadability of
The jam prepared in examples 1-5 was evaluated for spreadability on sliced bread by 10 professionals in the field of technology, wherein the evaluation criteria are shown in table 1, scores were compiled after scoring by professionals, and the evaluation results are shown in table 2.
TABLE 1
2. Stability of
The blueberry jam prepared in examples 1 to 5 was placed in a refrigerator for 15 days at 2 ℃ to observe whether there is dehydration phenomenon, and taken out with a spoon to observe whether there is a change in the gel state of the jam, then placed at room temperature for 15 days to continuously observe the dehydration phenomenon and the gel state of the jam, and the results are recorded in table 2.
TABLE 2

Claims (7)

1. The blueberry jam easy to smear is characterized by comprising, by weight, 19% -21% of white granulated sugar, 4% -8% of blueberry pulp, 1% -2% of a thickening agent, 0.03% -0.04% of a coloring agent, 0.16% -0.18% of an acidity regulator and the balance of water; the thickener comprises modified starch and xanthan gum, and the weight ratio is 1: (0.5-1);
the raw materials also comprise 0.3 weight percent of auxiliary agent;
the auxiliary agent comprises at least one of calcium lactate, calcium citrate and calcium chloride;
the modified starch comprises a combination of hydroxypropyl distarch phosphate, acetylated distarch phosphate and sodium starch octenyl succinate in a weight ratio of 1: (1-1.4): (0.3-0.7);
the thickener also comprises low methoxyl pectin, and the weight ratio of the low methoxyl pectin to the modified starch is 1: (1-2).
2. The spreadable blueberry jam of claim 1, wherein the weight ratio of modified starch to xanthan gum is 1:0.75.
3. the spreadable blueberry jam of claim 1, wherein the raw material further comprises 10% -15% by weight apple juice.
4. A method of preparing a spread blueberry jam according to any one of claims 1 to 3, comprising at least the steps of:
(1) Uniformly mixing white granulated sugar and a thickener, adding the mixture into hot water, and uniformly stirring to obtain a mixture A;
(2) Adding blueberry pulp, apple juice, an auxiliary agent and a colorant into the mixture A, heating and stirring until the mixture A is uniformly mixed to obtain a mixture B;
(3) Adding an acidity regulator into the mixture B to regulate the pH value, stirring and mixing uniformly under the condition of heat preservation, heating to more than 95 ℃, stirring uniformly to obtain a soluble solid, and then carrying out hot canning and water boiling to obtain a blueberry jam finished product.
5. The method for preparing a spread blueberry jam according to claim 4, wherein the hot water in the step (1) has a temperature of 90-95 ℃.
6. The method for preparing a spread blueberry jam according to claim 4, wherein the heating temperature in the step (2) is 88-92 ℃.
7. The method of claim 4, wherein the pH in step (3) is in the range of 3.7-3.9.
CN202111172610.6A 2021-10-08 2021-10-08 Blueberry jam easy to smear and preparation method thereof Active CN115428926B (en)

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CN115428926B true CN115428926B (en) 2024-03-29

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150082872A (en) * 2014-01-08 2015-07-16 재단법인 베리앤바이오식품연구소 Jam including Rubus occidentalis, mulberry and blueberry and Manufacturing Method Thereof
CN105595275A (en) * 2016-01-22 2016-05-25 陈昊哲 Making technology for blueberry jam
CN107865365A (en) * 2017-11-06 2018-04-03 吴绍玲 Blueberry jam and preparation method thereof
KR20180075328A (en) * 2016-12-26 2018-07-04 고창군 Blueberry jam composition with antioxidant activity and manufacturing method the same
KR20190014864A (en) * 2017-08-04 2019-02-13 농업회사법인 베리베리코리아 주식회사 Blueberry raw jam and the preparing process thereof
CN110771841A (en) * 2019-11-17 2020-02-11 上海赢创食品发展有限公司 Blueberry fruity sauce and preparation method thereof
CN112841585A (en) * 2020-12-28 2021-05-28 湖南省森林植物园 Composition for preparing blueberry jam, blueberry jam and preparation method of blueberry jam

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150082872A (en) * 2014-01-08 2015-07-16 재단법인 베리앤바이오식품연구소 Jam including Rubus occidentalis, mulberry and blueberry and Manufacturing Method Thereof
CN105595275A (en) * 2016-01-22 2016-05-25 陈昊哲 Making technology for blueberry jam
KR20180075328A (en) * 2016-12-26 2018-07-04 고창군 Blueberry jam composition with antioxidant activity and manufacturing method the same
KR20190014864A (en) * 2017-08-04 2019-02-13 농업회사법인 베리베리코리아 주식회사 Blueberry raw jam and the preparing process thereof
CN107865365A (en) * 2017-11-06 2018-04-03 吴绍玲 Blueberry jam and preparation method thereof
CN110771841A (en) * 2019-11-17 2020-02-11 上海赢创食品发展有限公司 Blueberry fruity sauce and preparation method thereof
CN112841585A (en) * 2020-12-28 2021-05-28 湖南省森林植物园 Composition for preparing blueberry jam, blueberry jam and preparation method of blueberry jam

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