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Passion fruit and pear jam and preparation method thereof

A technology of passion fruit and pear jam, applied in the preparation of passion fruit and pear jam, in the field of passion fruit and pear jam, can solve the problems of no jam, complex raw material formula, loss of fruit nutrition, etc., to improve human immune function, soft taste, help effect of digestion

Inactive Publication Date: 2012-02-15
刘俊奕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its raw material formula is too complicated, and after too long time of high temperature cooking, some nutrients of the fruit will be lost
In addition, also do not see passion fruit and pear as the jam of raw material preparation at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Take 600 portions of fresh passion fruit, wash them, cut them open, take out the passion fruit pulp, and set aside;

[0022] 2) Take 300 parts of pears, wash them, peel them, remove the pits, cut them into pieces, put them in a blender, and beat them into pear puree;

[0023] 3) Wash fresh lemons, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0024] 4) Put the passion fruit pulp obtained in step 1) into 400°C water and boil, then add 10 parts of commercially available Robertson jelly powder and 200 parts of maltose therein, and cook over low heat under stirring until the jelly powder and maltose are completely dissolved, Then add the pear puree obtained in step 2) and 40 parts of lemon juice obtained in step 3), cook on low heat while stirring until the sauce is thick, bottle it and seal it, and put it in the refrigerator after cooling Save it in and get it.

Embodiment 2

[0026] 1) Take 800 parts of fresh passion fruit, wash them, cut them open, take out the passion fruit pulp, and set aside;

[0027] 2) Take 400 parts of pears, wash them, peel them, remove the pits, cut them into pieces, put them in a blender, and beat them into pear puree;

[0028] 3) Wash fresh lemons, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0029] 4) Put the passion fruit pulp obtained in step 1) into 500 parts of water and boil, then add 25 parts of commercially available Robertson jelly powder and 280 parts of maltose to it, and cook over low heat while stirring until the jelly powder and maltose are completely dissolved , then add the pear puree obtained in step 2) and 60 parts of lemon juice obtained in step 3) to it, cook on low heat under stirring until the sauce is thick, bottle it and seal it, and put it into the Store in the refrigerator, that is.

Embodiment 3

[0031] 1) Take 700 parts of fresh passion fruit, wash them, cut them open, take out the passion fruit pulp, and set aside;

[0032] 2) Take 350 parts of pears, wash them, peel them, remove the pits, cut them into pieces, put them in a blender, and beat them into pear puree;

[0033] 3) Wash fresh lemons, peel them, remove seeds, and squeeze the juice to obtain lemon juice;

[0034] 4) Put the passion fruit pulp obtained in step 1) into 450 parts of water and boil, then add 20 parts of commercially available Nestle Sanhua jelly powder and 240 parts of maltose to it, and cook over low heat while stirring until the jelly powder and maltose are completely dissolved , then add the pear puree obtained in step 2) and 50 parts of lemon juice obtained in step 3) to it, cook on low heat under stirring until the sauce is thick, bottle it and seal it, and put it into Store in the refrigerator, that is.

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PUM

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Abstract

The invention discloses passion fruit and pear jam and a preparation method thereof. The passion fruit and pear jam is prepared by the following raw materials in part by weight: 600 to 800 parts of passion fruit, 300 to 400 parts of pears, 400 to 500 parts of water, 40 to 60 parts of lemon juice, 10 to 25 parts of jelly powder and 200 to 280 parts of maltose. The preparation method comprises the following steps that: 1) the passion fruit is washed and sliced to take out passion fruit meat; 2) pears are washed, peeled off, denucleated and sliced into blocks, pear blocks are arranged into a blender to be processed into pear paste; 3) lemons are washed and peeled off, seeds of the lemons are removed, and then the lemons are squeezed to obtain the lemon juice; 4) the passion fruit meat is placed into the water to be boiled, then the jelly powder and the maltose are added into the passion fruit meat to be cooked with slow fire under the stirring state until the jelly powder and the maltose are dissolved, then the pear paste and the lemon juice is added to be cooked with slow fire under the stirring state until the paste is in a thick state, and the paste is bottled and sealed to be stored in a refrigerator after being cooled to obtain the passion fruit and pear jam. The passion fruit and pear jam has strong fruity fragrance, is soft to taste, is appropriately sweet and sour and has functions on producing a refreshing effect to the mind, nourishing the skin, beautifying the feature and helping the digestion.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular is passion fruit pear jam; the invention also discloses a preparation method of the passion fruit pear jam. Background technique [0002] Jam is a gel substance obtained by mixing fruit, sugar and an acidity regulator, and it is also called fruit jam. Making jam is a way to preserve fruit for a long time. Jam is mainly used to spread on bread or toast. There are many types of existing jams and different tastes. For example, the Chinese invention patent application with the publication number: CN102028132A and the title of invention "Rose Aloe Fruit Jam and Its Preparation Method" discloses a rose aloe fruit jam and its preparation method. This rose aloe fruit jam is composed of 30-40 parts of apples, 30-45 parts of pears, 40-50 parts of peaches, 50-60 parts of tomatoes, 15-20 parts of raisins, 20-25 parts of red dates, and 10 parts of wolfberry. ~15 parts, rose pollen 10~15 part...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 刘俊奕苏远芳
Owner 刘俊奕
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