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Low-sugar banana-pineapple compound jam and manufacture method thereof

A production method and technology of compound jam, which is applied in the field of food processing, can solve the problems of low-sugar banana-pineapple compound jam processing technology, etc., and achieve the effects of overcoming dietary risks, improving sensory quality, and increasing nutrition

Active Publication Date: 2010-12-22
HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no relevant report on the processing technology of low-sugar banana-pineapple compound jam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Choose 300kg of 8 ripe bananas and 300kg of 9 ripe pineapples, remove the visible dirt on the skin of the bananas and pineapples, peel and cut them into pieces: immediately after peeling the bananas, put them into the color-protecting solution containing 0.2% citric acid and 0.01% ascorbic acid, soak at room temperature for 30 Minutes; pineapple peeled and soaked in 4% sodium chloride solution for 30 minutes; bananas and pineapple fruits were blanched in boiling water at 100°C for 7 minutes and 2 minutes after color protection, cooled in ice water for 15 minutes, and then placed in In the beater, add 0.3kg citric acid and 0.3kg ascorbic acid at the same time, after beating for 4 minutes, add 150kg xylitol and 0.25kg xanthan gum to the pulp, heat it in a microwave oven for 5 minutes, and then put it in a colloid mill for grinding 4 minutes, grind 3 times, fill directly, exhaust until the center temperature reaches 72°C, then manually seal, open the can at a vacuum of 0.05...

Embodiment 2

[0026] Choose 250kg of 7 ripe bananas, 50kg of 9 ripe pineapples, remove the visible dirt on the skin of the bananas and pineapples, peel and cut them into pieces: immediately put the bananas into the color protection solution containing 0.5% citric acid and 0.01% ascorbic acid after peeling, soak at room temperature for 20 Minutes; pineapple is peeled and soaked in 4% sodium chloride solution for 30 minutes; banana and pineapple fruit are blanched in boiling water at 100°C for 8 minutes and 1 minute respectively after color protection, cooled in ice water for 15 minutes, and then placed in beating In the machine, add 0.2kg citric acid and 0.15kg ascorbic acid at the same time, after beating for 5 minutes, add 100kg xylitol and 0.1kg xanthan gum to the fruit pulp, heat it in a microwave oven for 5 minutes, then put it in a colloid mill and grind it for 4 Minutes, grind 3 times and fill directly, ventilate until the center temperature reaches 72°C, then manually seal, open the c...

Embodiment 3

[0028] Choose 320kg of 7 ripe bananas, 100kg of 9 ripe pineapples, remove the visible dirt on the skin of the bananas and pineapples, peel and cut them: immediately put the bananas into the color protection solution containing 0.5% citric acid and 0.01% ascorbic acid after peeling, soak at room temperature for 20 Minutes; pineapple is peeled and soaked in 4% sodium chloride solution for 30 minutes; banana and pineapple fruit are blanched in boiling water at 100°C for 7 minutes and 3 minutes respectively after color protection, cooled in ice water for 15 minutes, and then placed in beating In the machine, add 0.5kg citric acid and 0.3kg ascorbic acid at the same time, after beating for 8 minutes, add 120 xylitol and 0.3kg xanthan gum to the pulp, heat it in a microwave oven for 8 minutes, and then put it in a colloid mill for grinding 5 minutes, grind 3 times, fill directly, exhaust until the center temperature reaches 72°C, then manually seal, open the can at a vacuum of 0.05Mp...

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PUM

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Abstract

The invention belongs to the food processing field, in particular to a low-sugar banana-pineapple compound jam and a manufacture method thereof. The low-sugar banana-pineapple compound jam is prepared from the following raw materials: bananas, pineapples, xylitol, Xanthan gum, citric acid and ascorbic acid through the steps of selecting, protecting colors, pulping, concentrating, homogenating, canning and sterilizing, the content of soluble solids is between 25 percent and 40 percent, and the total sugar content is lower than 65 percent. The invention has wide resources and low cost because defective bananas and pineapples are used as main raw materials, effectively and remarkably lowers the sweetness of the jam because the xylitol is adopted as a sweetener, greatly improves the jam flavor without adding any essence, has the advantages of low sugar, white color, rich nutrition, good taste, simple process, simple and convenient operation, easy control, low cost, environmental protection, easy industrialized production, and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a jam and a preparation method thereof, in particular to a low-sugar banana-pineapple compound jam prepared from bananas and pineapples as main raw materials and a preparation method thereof. Background technique [0002] Banana (Musa accminata Colla) is an important tropical fruit and one of the important crops in tropical and subtropical developing countries. At present, bananas are grown in about 126 countries (regions) in the world, and the Food and Agriculture Organization of the United Nations (FAO) has listed bananas as "the fourth largest food crop". According to FAO statistics, in 2008, my country's banana harvested area was nearly 311,100 hectares, with a total output of more than 8.04 million tons, ranking second in the world, accounting for 8.86% of the world's total banana output, with an output value of more than 16 billion yuan, accounting for more than half of the tro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L1/025A23L21/10A23L5/30A23L33/00
Inventor 盛占武赵勇鄯晋晓金志强马蔚红高锦合
Owner HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
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