CN104543649A - Preparation method of honeydew melon contained jam - Google Patents

Abstract

The invention discloses a preparation method of honeydew melon contained jam. The preparation method is characterized by comprising steps as follows: (1), preparation of melon hydrolysate; (2) preparation of strawberry jam; (3), preparation of honey; (4) jam blending. According to the method, overhigh cellulose in waxberry pomace is hydrolyzed by cellulase, and rough taste of a final product is relieved. The jam prepared from honey and strawberry pulp doesn't contain any food additive, nutrient loss and denaturation of the product at the high temperature are avoided, the effective ingredients and activities of raw materials are stored to the greatest extent, and the jam has palatable sweet and sour taste, is suitable for people of all ages and has stable quality; the production process is simple, the cost is low, the period is short, and the preparation method is suitable for large-scale batch production.

Description

A kind of preparation method containing honeydew melon class jam

Technical field

The present invention relates to food processing field, particularly relate to a kind of preparation method containing honeydew melon class jam.

Background technology

"Hami" melon is a transformation of muskmelon.The laudatory title that "Hami" melon has " king in melon ", sugar content is about 15%.Come in every shape, unique flavor, some band creamy taste, have containing lemonene, but all taste sweet as honey, people attacked by strange perfume (or spice), enjoy great prestige both at home and abroad."Hami" melon is not only fond of eating, and nutritious, and medical value is high.

The fruit of pawpaw is rich in 17 kinds with upper amino acid and calcium, iron etc., also containing papain, carpaine etc., and pawpaw taste acid warm in nature, suppressing the hyperactive liver and easing the stomach, relaxing muscles and tendons network, muscles and bones of living is hypotensive.In pawpaw, ascorbic content is very high, is 48 times of apple.Pawpaw can eliminate the toxin such as body endoperoxide, purifies the blood, and has prevention effect to hepatosis and high fat of blood, high blood pressure.Pawpaw can balance in hormonal physiological metabolism that is balanced, that strengthen teenager and pregnant women's, moisturizing beauty treatment.

Strawberry cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be a kind of flowers and fruits of redness.Strawberry is the common name to rose family strawberry plants, belongs to herbaceos perennial.The outward appearance of strawberry is in heart-shaped, and delicious red tender, pulp succulence, containing special strong fruit aroma.Strawberry nutrition is worth high, and containing enriching vitamin C, effect of helpful digestion, meanwhile, strawberry can also consolidate gums, fresh breath, moist throat.Spring, the irascibility of people was often more vigorous, had some strawberry and can play inhibitory action.In addition, strawberry preferably eats after the meal, because it contains a large amount of pectin and cellulose, can promote gastrointestinal peristalsis, helps digest, improve constipation, the generation of prevention hemorrhoid, intestinal cancer.

The main component of honey is carbohydrate, and wherein 60% ~ 80% is the glucose that easily absorbs of human body and fructose, mainly as tonic food, medicinal and process preserved foods and brewage the use of mulse, also can make flavouring for sugar.Honey is a kind of wholefood, and honey is made up of the glucose of monosaccharide and fructose, can be directly absorbed by the body, and do not need the decomposition of enzyme.Honey be absorbed by the body contained monose easier than sucrose (Main Ingredients and Appearance of granulated sugar), do not need through digestion just can be absorbed by the body, to woman, children particularly old man have more excellent health functions, be thus called as " milk of old man ".

Summary of the invention

The invention provides a kind of preparation method containing honeydew melon class jam, it is characterized in that, comprise the steps:

(1) melon hydrolyzate: "Hami" melon is become 3cm with pawpaw stripping and slicing ³be added to the water, wherein the weight ratio of water and melon pulp is 2: 1, regulates pH value to be 4-5 after stirring, add compound cellulose enzyme hydrolysis, wherein the addition of complex cellulase is the 0.3-0.5% of water and melon pulp gross weight, and hydrolysis temperature is 45-55 DEG C, and hydrolysis time is 2-3h;

(2) strawberries pulp: carried out selecting and rinsing by strawberry, getting 1/9 of described weight ratio, to be cut into volume be 2-3cm ³fruit grain, put into the making beating process that beater carries out 5-7min, control homogenization pressure is 30-40MPa, and homogenisation cycle 2 times, carries out homogeneous;

(3) honey slurry processed: water is placed in jacketed pan, and after water boiling, the pressure of jacketed pan is transferred to 0.1MPa, temperature controls at 50 DEG C, first white granulated sugar is added to the water by 1/2 of described weight ratio and dissolves, infusion 15 minutes, and then add the honey of 20%, stir and infusion 12-15min;

(4) jam is allocated: in honey slurry, add the food-grade citric acid of 0.005% and the agar of 0.3%, be uniformly mixed, add soaked liquid pectin, carry out stirring infusion 20-30min, the pressure keeping jacketed pan is 0.2MPa, and water is carry out degassed sterilizing 2 minutes under fluidized state condition, then temperature is adjusted to 42-45 DEG C, add melon hydrolyzate and strawberry pulp successively, carry out stirring infusion 25-30min, then stop heating, be cooled to room temperature, canned, adopt pudding cup to pack.

Complex cellulase is cellulase, hemicellulase and the zytase proportionally compound that forms of 1:2:1 in above-mentioned step (1).

The beneficial effect of the invention:

The method utilizing melon making jam provided by the invention, is hydrolyzed cellulose too high in waxberry dregs with cellulase, to reduce wherein cellulosic content, alleviates the rough mouthfeel of final products.The present invention selects honey, jam obtained by strawberry pulp, and the fragrant and sweet cunning of alcohol not only containing strawberry pulp, is rich in the compositions such as abundant carbohydrate, proteins,vitamins,minerals, nutritious.The jam of invention does not add any food additives, and avoids product at high temperature nutrition leak and sex change, saves the active ingredient of raw material and active and original color, smell and taste thereof to greatest extent, sour and sweet palatability, all-ages, steady quality; Rose strawberry jam production technology of the present invention is simple, and cost is low, and the cycle is short, is applicable to large-scale mass production.

Detailed description of the invention

Embodiment 1

Containing a preparation method for honeydew melon class jam, it is characterized in that, comprise the steps:

(1) melon hydrolyzate: "Hami" melon is become 3cm with pawpaw stripping and slicing ³be added to the water, wherein the weight ratio of water and melon pulp is 2: 1, pH value is regulated to be 4-5 after stirring, add the proportionally compound cellulose enzyme hydrolysis that forms of 1:2:1 of cellulase, hemicellulase and zytase, wherein the addition of complex cellulase is 0.3% of water and melon pulp gross weight, hydrolysis temperature is 45 DEG C, and hydrolysis time is 2-3h;

(2) strawberries pulp: carried out selecting and rinsing by strawberry, getting 1/9 of described weight ratio, to be cut into volume be 2cm ³fruit grain, put into the making beating process that beater carries out 5min, control homogenization pressure is 30MPa, and homogenisation cycle 2 times, carries out homogeneous;

(3) honey slurry processed: water is placed in jacketed pan, and after water boiling, the pressure of jacketed pan is transferred to 0.1MPa, temperature controls at 50 DEG C, first white granulated sugar is added to the water by 1/2 of described weight ratio and dissolves, infusion 15 minutes, and then add the honey of 20%, stir and infusion 12min;

(4) jam is allocated: in honey slurry, add the food-grade citric acid of 0.005% and the agar of 0.3%, be uniformly mixed, add soaked liquid pectin, carry out stirring infusion 20min, the pressure keeping jacketed pan is 0.2MPa, and water is carry out degassed sterilizing 2 minutes under fluidized state condition, then temperature is adjusted to 42 DEG C, add melon hydrolyzate and strawberry pulp successively, carry out stirring infusion 25min, then stop heating, be cooled to room temperature, canned, adopt pudding cup to pack.

Embodiment 2

Containing a preparation method for honeydew melon class jam, it is characterized in that, comprise the steps:

(1) melon hydrolyzate: "Hami" melon is become 3cm with pawpaw stripping and slicing ³be added to the water, wherein the weight ratio of water and melon pulp is 2: 1, pH value is regulated to be 4-5 after stirring, add the proportionally compound cellulose enzyme hydrolysis that forms of 1:2:1 of cellulase, hemicellulase and zytase, wherein the addition of complex cellulase is 0.5% of water and melon pulp gross weight, hydrolysis temperature is 55 DEG C, and hydrolysis time is 2-3h;

(2) strawberries pulp: carried out selecting and rinsing by strawberry, getting 1/9 of described weight ratio, to be cut into volume be 3cm ³fruit grain, put into the making beating process that beater carries out 7min, control homogenization pressure is 35MPa, and homogenisation cycle 2 times, carries out homogeneous;

(3) honey slurry processed: water is placed in jacketed pan, and after water boiling, the pressure of jacketed pan is transferred to 0.1MPa, temperature controls at 50 DEG C, first white granulated sugar is added to the water by 1/2 of described weight ratio and dissolves, infusion 15 minutes, and then add the honey of 20%, stir and infusion 15min;

(4) jam is allocated: in honey slurry, add the food-grade citric acid of 0.005% and the agar of 0.3%, be uniformly mixed, add soaked liquid pectin, carry out stirring infusion 30min, the pressure keeping jacketed pan is 0.2MPa, and water is carry out degassed sterilizing 2 minutes under fluidized state condition, then temperature is adjusted to 45 DEG C, add melon hydrolyzate and strawberry pulp successively, carry out stirring infusion 30min, then stop heating, be cooled to room temperature, canned, adopt pudding cup to pack.

Claims (2)

1., containing a preparation method for honeydew melon class jam, it is characterized in that, comprise the steps:

(1) melon hydrolyzate: "Hami" melon is become 3cm with pawpaw stripping and slicing ³be added to the water, wherein the weight ratio of water and melon pulp is 2: 1, regulates pH value to be 4-5 after stirring, add compound cellulose enzyme hydrolysis, wherein the addition of complex cellulase is the 0.3-0.5% of water and melon pulp gross weight, and hydrolysis temperature is 45-55 DEG C, and hydrolysis time is 2-3h;

(2) strawberries pulp: carried out selecting and rinsing by strawberry, getting 1/9 of described weight ratio, to be cut into volume be 2-3cm ³fruit grain, put into the making beating process that beater carries out 5-7min, control homogenization pressure is 30-40MPa, and homogenisation cycle 2 times, carries out homogeneous;

(3) honey slurry processed: water is placed in jacketed pan, and after water boiling, the pressure of jacketed pan is transferred to 0.1MPa, temperature controls at 50 DEG C, first white granulated sugar is added to the water by 1/2 of described weight ratio and dissolves, infusion 15 minutes, and then add the honey of 20%, stir and infusion 12-15min;

(4) jam is allocated: in honey slurry, add the food-grade citric acid of 0.005% and the agar of 0.3%, be uniformly mixed, add soaked liquid pectin, carry out stirring infusion 20-30min, the pressure keeping jacketed pan is 0.2MPa, and water is carry out degassed sterilizing 2 minutes under fluidized state condition, then temperature is adjusted to 42-45 DEG C, add melon hydrolyzate and strawberry pulp successively, carry out stirring infusion 25-30min, then stop heating, be cooled to room temperature, canned, adopt pudding cup to pack.

2. according to a kind of preparation method containing honeydew melon class jam described in claim 1, it is characterized in that, in described step (1), complex cellulase is cellulase, hemicellulase and the zytase proportionally compound that forms of 1:2:1.