Mixed sweet potato jam production technology
Goji Berry ( [Goji" means [happy") , also called wolfberry, has been used for thousands of years by herbalists in China to protect the liver, help eyesight, boost immune function, improve circulation, and promote longevity and overall well being. It has only recently gained popularity in the west, it has become so polar, in fact, the Time Magazine recently named the Goji berry as [super-fruit" of the year. A big reason why Goji berries have quickly become a favorite nutritional supplement is that its impressive list of ingredients. The Goji berry, also called the wolfberry, is a bright purplish red or purple red berry that comes from a shrub that is native to China. In Asia, goji berries have been eaten for generation in the hope of living longer.
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Hawthorn mud: When selecting fruit, remove diseased fruit, rotten fruit, and worm fruit. Soak the fruit in water for 2 to 5 minutes and wash it 2 or 3 times. After pressing, put it into a pot and boil it for 2 to 3 minutes. After cooling, it is nucleated, beaten, and set aside.
Jujube mud: Remove the disease, rotten, and infested fruit when selecting the fruit, and wash it in water at 30-40°C for 2 or 3 times. According to the ratio of jujube and water 1:4 soaked at a constant temperature of 80 °C for 24 hours, to the core, smashed into mud, spare.
Strawberry pulp: When the fruit is selected, remove the rot, the second fruit, and the fruit pedicle. After cleaning, drain it, put it in a plastic bag, and store it in a freezer at a temperature of -18 to -12°C. Take out, thawed at room temperature, beaten with a pulper, and set aside.
Agar solution: Weigh the appropriate amount of agar, soak in warm water, wash and wok, heat and dissolve (add 15 to 20 times the amount of agar), filter to remove miscellaneous, spare.
Concentrated sugar solution: Weigh the appropriate amount of white sugar and mix it with 75% concentrated sugar solution.
Citric acid solution: Weigh the appropriate amount of crystalline citric acid, and add water to prepare a 50% solution.
2. Deployment. The specific ratio is shown in the table below. The raw and auxiliary materials in the table are the pulp, mud and liquid after the above treatment.
3. Concentrate. According to the amount of raw materials, the prepared ingredients will be placed in an open pot, boiled and concentrated. If you use concentrated equipment to concentrate, the effect is better. The concentration temperature was controlled at 100°C and stirring was carried out while preventing coking. The concentrated sugar liquid was added sequentially, and when the end of concentration was completed, the agar solution was added to continue heating, and citric acid was added to adjust the pH value to 3.0. A small amount of synthetic food coloring and flavoring agent was added to stop the heating.
4. Canning. In order to avoid the conversion of sugar and the degradation of pectin, the deterioration of color and flavor during the high temperature of jam, it is quickly filled, sterilized and cooled after concentration. Wash, sterilize, and drain the tank container. The temperature of the sauce body during canning is not lower than 85°C, and the temperature during sealing is above 80°C.
5. Sterilization and cooling. The jar was sterilized at 100°C for 5 to 10 minutes in a sterilization pot. After taking it out, cool rapidly to room temperature. Glass jars should be cooled step by step. Finished goods storage.
6. Product Requirements: According to the ingredients, the color of the product has light sauce color, sauce color and red sauce, glossy and uniform. It has a double fruit flavor typical of mixed jam, sweet and sour palatability, no scorching and other odors. The structure and morphology are slimy, no large fruit pieces, no crystals, no water penetration, suitable consistency, flowability when tilted, and good coating properties.
In the production process, the raw materials must not be in contact with metal ions such as copper and iron so as to avoid browning and substantial loss of vitamin C.
Project Raw Auxiliary Material Proportion Agar Product Indicator Product Name Product Name (%) Solids Quantity (%) pH Value Hawthorn Sweet Potato Sauce Hawthorn: Sweet Potato = 30:70 0.3 60 3.0
Jujube sweet potato sauce jujube: sweet potato = 25:75 0.4 60 3.0
Strawberries Sweet Potato Strawberries: Sweet Potato = 30:70 0.4 60 3.0
Multi-flavored sweet potato sauce salt: spicy powder: sweet potato = 0.6:0.1:99.3 0.35 60 3.0
Author unit: Agricultural Bureau of Weihui City, Henan Province