PREPARATION PROCESS FOR HIGH-QUALITY APPLE JAM

摘要

Provided is a preparation process for a high-quality apple jam, comprising the following steps: washing apples; cutting same into slices; crushing and pulping; injecting steam into the apples while crushing and pulping same, so that the temperature of the fruit pulp rapidly increases to 82-92°C in 1 minute to 3 minutes, then stopping the injection of steam and leaving to stand for 42-12 seconds; then using a coupled method of vacuum cooling and brine freezing conduction cooling to rapidly decrease the temperature, and rapidly cooling the temperature down to less than 40°C within 2-3 minutes; and then filtering to remove the kernels, carrying out multiple-effect low-temperature concentration, formulating, filling and sterilizing and cooling to obtain the product. The process uses the integration of crushing and pulping and enzyme deactivating by means of steaming, achieves excellent enzyme deactivating effects, and eliminates the enzymatic browning of polyphenol oxidases to a great extent. Ultra-fast cooling is immediately carried out after pulping and enzyme deactivation, thereby retaining the color, flavor and nutrients of apples to the utmost extent.