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Fruit jam and its preparation method

A fruit and jam technology, applied in food preparation, application, food science and other directions, can solve the problems of inconvenient transportation to other places, cumbersome preparation process, reduced nutritional value, etc., to improve product taste, scientific and reasonable preparation technology, nutrition small loss effect

Inactive Publication Date: 2012-05-23
陈新明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Their medicinal value is very high. At present, these fruits are mainly grown in Hainan, and it is not convenient to transport these fresh fruits to other places. Some manufacturers make them into juice to make them easy to store and transport
There are some records of processing these fruits separately in the prior art; it is convenient to transport and store after being made into beverages, but the pulp of the fruits is filtered out in the juice, which greatly reduces the nutritional value, and vitamin C is selected in the color protection solution. The storage time is short, which brings difficulties to production, and the preparation process is cumbersome, and this solution will cause the product itself to lose more nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: The preparation raw material of product: altogether 90 parts of pineapple, papaya and kiwi fruit, 90 parts of xylitol and 0.1 part of pectin;

[0016] Preparation method: wash the selected pineapple, papaya and kiwi first, then peel them and cut them into 3-4mm thick slices; The weight concentration that sodium chloride is prepared is respectively 0.3%, 0.2%, 0.5% mixed solution), the total amount of color-protecting liquid is 2 times of the amount of fruit, soaks in the color-protecting liquid for 2 hours and takes out the fruit slices, and water Wash off the color protection solution and break it into 3-4mm particles; use a beater to pulp, then add 0.1 part of syrup and pectin with a concentration of 75% prepared by 90 parts of xylitol and water to the prepared slurry, After mixing and mixing thoroughly, put it into a stainless steel double-layer pot, heat it with slow fire, stir and concentrate to make the solid content reach 60%, then add citric acid w...

Embodiment 2

[0017] Embodiment 2: Preparation raw materials: a total of 100 parts of pineapple, papaya and kiwi fruit, 0.08 parts of vitamins, 90 parts of xylitol and 0.2 parts of pectin.

[0018] The preparation method of fruit jam: first wash the selected pineapple, papaya and kiwi; then peel and cut into slices; and sodium chloride 0.5% mixed solution), the total amount of the color-protecting solution is twice the amount of the fruit, soak in the color-protecting solution for 3 hours, take out the fruit slices, wash off the color-protecting solution with water, and then break it into 2-3mm granules; use a beater to pulp, and then add 0.2 parts of syrup and pectin with a concentration of 75% prepared by 90 parts of xylitol and water to the prepared slurry, mix and mix thoroughly, and put it into a stainless steel double-layer pot. Heat, stir and concentrate to make the solid content reach 66%, then add citric acid with a concentration of 50% to the pot, adjust the pH value to 3, then pu...

Embodiment 3

[0019] Example 3: Preparation of raw materials: 85 parts of pineapple, papaya and kiwi fruit, 70 parts of sucrose and 0.3 part of pectin; prepared according to the method of Example 2.

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PUM

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Abstract

The invention discloses fruit jam and its preparation method. The fruit jam is a viscous liquid containing suspending pulp particles and is prepared by 80-100 parts of pineapples, pawpaws and kiwi fruits totally, 70-100 parts of a sweetener, and 0.1-0.3 part of a stabilizing agent. Containing fruit pulp particles, the fruit jam provided in the invention has sufficient nutrition, natural component, small nutrition loss in itself, and completely reserved natural nutritional components of fruits, as well as convenience for carrying and storage. The obtained product has fine and scented mouthfeel. Thus, a new type of deep processing product is added for pineapples, pawpaws and kiwi fruits. Also, the designed preparation technology of the invention is scientific and reasonable, and can guarantee product quality. A color protection liquid employed in the preparation process has the characteristics of easily available materials, simple preparation process and convenient production.

Description

technical field [0001] The invention relates to a food, in particular to a fruit jam and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] The pulp of the fruit contains a variety of nutrients necessary for the human body; especially pineapple, papaya and kiwi fruit, which are rich in amino acids, vitamins, protein, calcium, potassium, zinc, magnesium, selenium and other minerals and trace elements, and kiwi fruit It is rich in fructo-oligosaccharides. Fructose-oligosaccharides will not cause blood sugar and blood insulin to rise, and can prevent constipation, diarrhea, cool and anneal, clear away heat and detoxify, and can also suppress and fight cancer. Their medicinal value is very high. At present, these fruits are mainly grown in Hainan, and it is not convenient to transport these fresh fruits to other places. Some manufacturers make them into juice to make them easy to store and transport. There are some r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L21/12
Inventor 陈新明
Owner 陈新明
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