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CN-122004435-A - Formula and preparation method of compound flower-flavored cranberry jam

CN122004435ACN 122004435 ACN122004435 ACN 122004435ACN-122004435-A

Abstract

The invention relates to the technical field of food processing, and discloses a compound flower-flavored cranberry jam and a preparation method thereof. The compound flower-fragrance cranberry jam comprises, by weight, 5-9 parts of cranberry, 5-9 parts of petals, 18-24 parts of deionized water, 16-24 parts of white granulated sugar, 0.04-0.06 part of edible salt, 0.4-0.7 part of acidity regulator, 0.01-0.02 part of colorant, 0.5-0.9 part of stabilizer and 0.05-0.07 part of preservative, wherein the petals are selected from one or more of rose, sweet osmanthus flower or jasmine petals. The preparation method comprises the steps of pretreatment, boiling, proportioning, canning and sterilization. The jam has the characteristics of coordinated flower fragrance and fruit fragrance, uniform tissue state and good storage stability, and is suitable for various food processing and eating scenes.

Inventors

  • DING JINTAO

Assignees

  • 商丘市冠领食品有限公司

Dates

Publication Date
20260512
Application Date
20260410

Claims (10)

  1. 1. The compound flower-flavored cranberry jam is characterized by comprising, by weight, 5-9 parts of cranberry, 5-9 parts of petals, 18-24 parts of deionized water, 16-24 parts of white granulated sugar, 0.04-0.06 part of edible salt, 0.4-0.7 part of an acidity regulator, 0.01-0.02 part of a colorant, 0.5-0.9 part of a stabilizer and 0.05-0.07 part of a preservative.
  2. 2. The compound flower cranberry jam of claim 1, wherein said petals are selected from one or more of roses, osmanthus flowers, jasmine petals containing flower fragrance.
  3. 3. The compound flower cranberry jam according to claim 1, wherein the acidity regulator is one or more selected from the group consisting of citric acid, sodium citrate, DL-malic acid and L-malic acid, and the ratio of the amount of the acidity regulator to the amount of the compound flower cranberry jam is (0.4-0.7%) to 1.
  4. 4. The compound flower cranberry jam according to claim 1, wherein the colorant is selected from one or more of amaranth, carmine and beet red, and the ratio of the amount of the colorant used to the amount of the compound flower cranberry jam is (0.01-0.02%) 1.
  5. 5. The compound flower cranberry jam of claim 1, wherein said stabilizing agent is selected from one or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, hydroxypropyl distarch phosphate.
  6. 6. The compound flower cranberry jam according to claim 1, wherein the preservative is one or more of potassium sorbate and disodium ethylenediamine tetraacetate, the preservative is selected from potassium sorbate and disodium ethylenediamine tetraacetate, and the ratio of the usage amount of the preservative to the usage amount of the compound flower cranberry jam is (0.05-0.07%) 1.
  7. 7. The preparation method of the compound flower-flavored cranberry jam is characterized by comprising the following steps of: S1, preprocessing, namely cleaning dried cranberries and petals, and draining water for later use; S2, boiling, namely mixing dried cranberries, petals, water and white granulated sugar, pulping, boiling while stirring to be boiling, and adding a colorant for color mixing treatment; S3, batching, namely adding a stabilizing agent into the fruit pulp, uniformly stirring, boiling again to boil, stirring while boiling, cooling, and adding an acidity regulator and a preservative to obtain the compound flower cranberry jam; s4, canning, namely putting the compound flower cranberry jam into a packaging can and sealing; and S5, sterilizing, namely sterilizing the compound flower cranberry jam after the packaging tank is sealed.
  8. 8. The method for preparing the compound flower-flavored cranberry jam according to claim 7, wherein the reaction condition in the step S1 is that cranberry dried and petals are washed at 10-30 ℃ for 1-5 min, and water is naturally drained after washing.
  9. 9. The preparation method of the compound flower cranberry jam according to claim 7, wherein the reaction condition of the step S2 is that cranberry is dried, petals, water and white granulated sugar are mixed and pulped, then heated and boiled under the condition of 85-100 ℃ and continuously stirred for 5-20 min in the boiling process until the fruit pulp reaches a boiling state, the reaction condition of the step S2 is that a colorant is added under the condition that the fruit pulp temperature is kept at 90-100 ℃ and mixed for 1-5 min at the stirring speed of 300-800 r/min to finish the color mixing treatment, the reaction condition of the step S3 is that a stabilizer is added under the condition that the fruit pulp temperature is 85-95 ℃ and reacted for 5-15 min under the continuous stirring condition to uniformly disperse the stabilizer, the mixture is continuously heated to 90-100 ℃ and kept for 2-10 min after the stabilizer is added, then cooled to 30-50 ℃ and the mixture is further added with a regulator and a preservative for 1-5 min.
  10. 10. The preparation method of the compound flower cranberry jam according to claim 7, wherein the reaction condition of the step S4 is that canning is carried out at the jam temperature of 40-60 ℃, the canning is carried out immediately after the canning, the reaction condition of the step S5 is that the sealed packaging can is sterilized at the temperature of 85-100 ℃ for 5-20 min.

Description

Formula and preparation method of compound flower-flavored cranberry jam Technical Field The invention relates to the technical field of food processing, in particular to a compound flower-flavored cranberry jam and a preparation method thereof. Background Cranberry is a purple red spherical berry, has a sweet and sour palatable flavor, is rich in pectin and polyphenol substances, and has higher application value in the field of food processing. Because the cranberry has higher pectin content, the cranberry can form a relatively stable gel structure in the process of preparing the fruit jam, and the contained natural phenolic compounds have the effect of inhibiting the growth of microorganisms to a certain extent, and are beneficial to the storage and stability of the fruit jam product, the cranberry has been widely applied to various processing forms such as fruit powder, raw juice, concentrated juice, flavoring paste and the like. In the prior application, the cranberry jam is mostly used as an ingredient of bread, desserts and drinks, has bright color and outstanding flavor, and has good market acceptance. However, the existing cranberry jam products usually take single fruit flavor as a main component, have relatively limited flavor levels and relatively monotonous mouthfeel, and are difficult to meet the requirements of consumers on continuously improving compound flavor and sensory experience. In the jam processing process, if the formula and the process are controlled improperly, the problems of inconsistent flavor, prominent sour and astringent feel, uneven tissue state, insufficient storage stability and the like easily occur, thereby influencing the overall quality and the application range of the product. Therefore, on the basis of maintaining the original flavor characteristics of the cranberries, the jam has the characteristics of flower fragrance, coordinated mouthfeel and stable tissue through reasonable formula design and preparation process, and becomes a technical problem to be solved in the field. Disclosure of Invention In order to solve the problems that the prior cranberry jam product in the background art is single in flavor level, insufficient in taste harmony and to be improved in tissue state and storage stability, the invention aims to provide the compound flower-flavored cranberry jam and the preparation method thereof. The cranberry jam is prepared by compounding cranberry with petals with flower fragrance, and mixing water, white granulated sugar, edible salt, an acidity regulator, a colorant, a stabilizer and a preservative according to a certain weight ratio, and is prepared by the steps of pretreatment, boiling, proportioning, canning, sterilization and the like. The compound flower-flavored cranberry jam prepared by the invention has the advantages of coordinated flavor, obvious flower fragrance, stable tissue state and wide application scene. The aim of the invention can be achieved by the following technical scheme: the compound flower-fragrance cranberry jam comprises, by weight, 5-9 parts of cranberry, 5-9 parts of petals, 18-24 parts of deionized water, 16-24 parts of white granulated sugar, 0.04-0.06 part of edible salt, 0.4-0.7 part of an acidity regulator, 0.01-0.02 part of a colorant, 0.5-0.9 part of a stabilizer and 0.05-0.07 part of a preservative. Optionally, the petals are selected from one or more of flos Rosae Rugosae, flos Osmanthi Fragrantis, and flos Jasmini sambac petals containing floral fragrance. Optionally, the acidity regulator is one or more of citric acid, sodium citrate, DL-malic acid and L-malic acid, wherein the acidity regulator is citric acid and sodium citrate, and the ratio of the usage amount of the acidity regulator to the usage amount of the compound flower cranberry jam is (0.4-0.7%) 1. Optionally, the colorant is selected from one or more of amaranth, carmine and beet red, wherein the colorant is selected from amaranth and carmine, and the ratio of the usage amount of the colorant to the usage amount of the compound flower cranberry jam is (0.01-0.02%) 1. Optionally, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, xanthan gum, carrageenan, and hydroxypropyl distarch phosphate. Optionally, the preservative is one or more of potassium sorbate and disodium ethylenediamine tetraacetate, wherein the preservative is selected from potassium sorbate and disodium ethylenediamine tetraacetate, and the ratio of the usage amount of the preservative to the usage amount of the compound flower cranberry jam is (0.05-0.07%) 1. Optionally, the preparation method of the compound flower cranberry jam comprises the following steps: S1, preprocessing, namely cleaning dried cranberries and petals, and draining water for later use; S2, boiling, namely mixing dried cranberries, petals, water and white granulated sugar, pulping, boiling while stirring to be boiling, and adding a colorant for color mixing treatment; S3, batching, n