1, material

Seabuckthorn fruit is about 300g.

Appropriate amount of rock sugar

2. Practice

Clean fresh sea buckthorn fruit and leave it for a while;

Turn on a small fire, add rock sugar and seabuckthorn fruit to the pot, stir-fry evenly until the sugar melts, cover the pot and cook until the juice is basically collected;

Open the lid and continue to stir fry for a while. After turning off the fire, put the jam in a small glass jar for a while and keep it in the refrigerator.

Boiled seabuckthorn jam can be used to eat bread and soak in water; Sweet and sour, very nutritious.

Method 2 of seabuckthorn jam:

1, ingredients

Fresh seabuckthorn pulp

Skli compound xylitol

Proper amount of citric acid

Agar moderate amount

Proper amount of low methoxyl pectin

Xanthan gum content

Carrageenan content

Proper amount of modified starch

Equal amount of gelatin

It's all food-grade moderation.

Step 2

Clean and treat raw materials before pulping. Take ripe seabuckthorn fruit without mildew and wash it with clear water. Beating Use a beater to beat the washed seabuckthorn fruit into coarse pulp, and then use a colloid mill to grind it into fine pulp.

Mixing and concentration

A certain amount of compound xylitol and vitamins were added to human serum, and the concentration conditions were 45-50℃, 65,438+00-65,438+03 kPa. After concentration, the soluble solid content of serum was 40%-45%. When the concentration is about to reach the design sugar content requirement, adjust the air pressure in the concentration tank to normal pressure, add artificial thickener (reserve a part of compound xylitol in advance and mix it evenly), and dissolve the blending agent, sour agent, etc. Use a small amount of warm water, and continue to concentrate to the design sugar content requirements.

Sterilization and hot filling

Quickly heat the concentrated sauce to 95℃, keep it, sterilize it, and when the temperature of the sauce is not lower than 85℃, pour it into a glass jar scalded with hot water in advance. In order not to affect the vacuum degree of the canned food, fill it properly when pouring the sauce. When the temperature is above 80℃, the unqualified products will be eliminated.

Because the packaging container of seabuckthorn jam is a glass jar, it should be cooled in stages immediately after sterilization and hot filling, so that the jar can be cooled to room temperature in a short time, and the water outside the jar can be dried to get the finished product.

3. Preventive measures

Effect of thickener on gel state of jam In the production of xylitol jam, the selection and use of thickener is the most critical process point. Because with the decrease of sugar content, the water holding capacity of jam gel decreases, and the sauce is easy to separate out water, which seriously affects the appearance of goods. The key to solve this problem is to choose suitable thickener and gel conditions. According to the experiment, the main factors affecting the sensory quality of seabuckthorn jam are seabuckthorn juice > xylitol > citric acid.

In the process of jam concentration, citric acid should not be added too early, but should be added at the end of concentration to increase the viscosity of jam.

Pectin should be added near the end of concentration to prevent pectin from being heated for a long time to affect the gelling effect and reduce the thickening effect. At the same time, adding pectin too early will make the viscosity of the slurry too large, which will affect the concentration progress.