Honey snow pear puree and production method thereof

A production method, Sydney's technology, applied in the field of food processing, can solve the problems of fruit jams such as lack of full taste, loss of nutritional value, and invisible pulp, etc., to achieve rich and mellow taste, clear and bright soup color, and ensure the effect of diversification

Active Publication Date: 2012-10-17
杭州博多工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are similar fruit jam products on the market, but due to the limitation of the production process, the nutritional value is often lost during the production process, and the taste of this kind of fruit jam is not full, the pulp is not visible, and the color is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Weigh the raw materials of formula quantity:

[0023] Fructose 23kg, Sydney diced 20kg, water 7.5kg, honey 3kg, glycine 0.05kg, edible salt 1kg, calcium chloride 0.08kg, sodium metabisulfite 0.01kg, VC 0.05kg, citric acid 0.1kg, carrageenan 0.03kg, xanthan gum 0.01kg, 0.05kg potassium sorbate, 0.12kg edible essence and 45kg white sugar;

[0024] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then preserve it at -10°C for 24 hours;

[0025] 3) The candied pear diced obtained in step 2) was heated to 70°C, and then added the formula amount of sodium metabisulfite, VC and white sugar accounting for 99% of the formula amount;

[0026] 4) White granulated sugar accounting for 1% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;

[0027] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 85°...

Embodiment 2

[0031] 1) Weigh the raw materials of formula quantity:

[0032] Fructose 18kg, Sydney diced 25kg, water 5.5kg, honey 5kg, glycine 0.02kg, edible salt 0.5kg, calcium chloride 0.06kg, sodium metabisulfite 0.03kg, VC 0.07kg, citric acid 0.05kg, carrageenan 0.01kg, xanthan Glue 0.03kg, potassium sorbate 0.03kg, food flavor 0.05kg and white sugar 45.65kg;

[0033] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then sugar-preserve at -20°C for 20 hours;

[0034] 3) Heat the candied Sydney diced obtained in step 2 to 60°C, then add the formula amount of sodium metabisulfite, VC and white sugar accounting for 95% of the formula amount;

[0035] 4) White granulated sugar accounting for 5% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;

[0036] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 90°C an...

Embodiment 3

[0040] 1) Weigh the raw materials of formula quantity:

[0041] Fructose 28kg, Sydney diced 15kg, water 9.5kg, honey 1kg, glycine 0.08kg, edible salt 3kg, calcium chloride 0.1kg, sodium metabisulfite 0.005kg, VC0.02kg, citric acid 0.3kg, carrageenan 0.06kg, xanthan gum 0.005kg, 0.07kg potassium sorbate, 0.3kg edible essence and 42.56kg white sugar;

[0042] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then candy at -12°C for 30 hours;

[0043] 3) Heat the candied Sydney diced obtained in step 2 to 65°C, and then add the formula amount of sodium metabisulfite, VC and white sugar accounting for 96% of the formula amount;

[0044] 4) White granulated sugar accounting for 4% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;

[0045] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 93°C and keep ...

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PUM

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Abstract

The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and whitesugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scentedteas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to honey pear puree and a production method thereof. Background technique [0002] At present, there are similar fruit jam products on the market, but due to the limitation of the production process, the nutritional value is often lost during the production process, and the taste of this kind of fruit jam is not full, the pulp is not visible, and the color is poor. Contents of the invention [0003] Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical scheme of honey pear puree and its production method. [0004] Described a kind of honey pear puree is characterized in that being made of the raw material of following percentage by weight: [0005] Fructose 18-28%, Sydney diced 15-25%, water 5.5-9.5%, honey 1-5%, glycine 0.02-0.08%, edible salt 0.5-3%, calcium chloride 0.06-0.1%, sodium metab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/09A23L1/212A23L2/39A23L19/00
Inventor 章振武汤智
Owner 杭州博多工贸有限公司
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