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Method for making longan jam

A production method and technology of longan, applied in the food field, can solve the problems of waste, lack of health care, no longan jam, etc., and achieve the effect of maintaining nutritional flavor

Inactive Publication Date: 2013-08-07
马瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The jam on the market takes fresh fruit as the main raw material, and after peeling and removing the core, it is processed into jam. , and because the high sugar content of jam is not conducive to human digestion and absorption, it cannot satisfy consumers' desire for delicious food, and cannot achieve the purpose of health care
And there is no patent application for longan jam processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of longan jam, the steps are as follows:

[0021] 1) Weigh raw materials according to the following parts by weight: 200 parts of longan, 80 parts of sugar, 2 parts of citric acid;

[0022] 2) Wash the longan with warm boiling water at 20°C, and separate the pulp, core and peel;

[0023] 3) Crush the peel and core until the particle size is 1-3 mm, add an appropriate amount of hot water at 95°C and blanch for 15 seconds, then heat until the pectin is released to make a mixed fruit puree;

[0024] 4) Boil sugar and water at a temperature of 65°C to make a syrup with a concentration of 55%;

[0025] 5) Take the 50% by weight syrup prepared in step 4), add the pulp prepared in step 2), stir evenly, suck it into a vacuum tank, and soften it for 20 minutes under a vacuum of 650mmHg to obtain softened pulp;

[0026] 6) Mix the mixed fruit puree, softened pulp, citric acid and the remaining syrup, stir while heating, until boiling for 10 minutes,...

Embodiment 2

[0028] A kind of preparation method of longan jam, the steps are as follows:

[0029] 1) Weigh raw materials according to the following parts by weight: 100 parts of longan, 80 parts of sugar, 3 parts of citric acid;

[0030] 2) Wash the longan with warm water at 10°C, and separate the pulp, core and peel;

[0031] 3) Crush the peel and core until the particle size is 1-3 mm, add an appropriate amount of hot water at 95 ° C for 20 seconds, and then heat until the pectin is released to make a mixed fruit puree;

[0032] 4) Boil sugar and water at a temperature of 60°C to make a syrup with a concentration of 55%;

[0033] 5) Take the 60% by weight syrup prepared in step 4), add the pulp prepared in step 2), stir evenly, suck it into a vacuum tank, and soften it for 20 minutes under a vacuum of 600mmHg to obtain softened pulp;

[0034] 6) Mix the mixed fruit puree, softened pulp, citric acid and the remaining syrup, stir while heating, until boiling for 15 minutes, and the long...

Embodiment 3

[0036] A kind of preparation method of longan jam, the steps are as follows:

[0037] 1) Weigh the raw materials according to the following parts by weight: 200 parts of longan, 100 parts of sugar, and 1 part of citric acid;

[0038] 2) Wash the longan with warm boiling water at 20°C, and separate the pulp, core and peel;

[0039] 3) Crush the peel and core until the particle size is 1-3mm, add an appropriate amount of hot water at 100°C for 10 seconds, and then heat until the pectin is released to make a mixed fruit puree;

[0040] 4) Boil sugar and water at a temperature of 65°C to make a syrup with a concentration of 60%;

[0041] 5) Take the 40% by weight syrup prepared in step 4), add the pulp prepared in step 2), stir evenly, suck it into a vacuum tank, and soften it for 30 minutes under a vacuum of 650mmHg to obtain softened pulp;

[0042] 6) Mix the mixed fruit puree, softened pulp, citric acid and the remaining syrup, stir while heating, until boiling for 8 minutes,...

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Abstract

The invention discloses a method for making longan jam. The method comprises the following steps of: (1) weighing raw materials including 100-300 parts of longan, 50-100 parts of sugar and 1-3 parts of citric acid; (2) cleaning the longan, and separating the pulp, the kernels and the peels of the longan from one other; (3) crushing the peels and the kernels until the granularity of the crushed peels and kernels is in the range of 1-3 mm, adding appropriate hot water to the crushed peels and kernels for blanching, and then heating the blanched peels and kernels until pectin is released, thereby obtaining mixed fruit paste; (4) decocting the sugar and water at 60 to 70 DEG C to obtain syrup with the concentration in the range from 50% to 60%; (5) stirring appropriate syrup and the pulp evenly, absorbing the mixture in a vacuum tank, and softening the mixture to obtain softened pulp; and (6) mixing the mixed fruit paste, the softened pulp, the citric acid and the left syrup together and heating the mixture to be boiled for 8-15 minutes, thereby obtaining the longan jam. The longan jam is rich in aroma, low in sugar and delicious, and further has the effects of tonifying Yang and Qi, tonifying heart and spleen, nourishing blood for tranquilization, and beautifying and moisturizing skin.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of longan jam. Background technique [0002] Longan, also known as "longan", is a rare and precious specialty in the south subtropical zone of my country. Ripe fruits are harvested from June to July. Fresh longan is tender and tender, white in color, full of juice, sweet as honey, and is a popular seasonal fruit. After the pulp is dried, the color is dark brown, the flesh is flexible, and the sweetness is stronger. It is edible and often used as medicine. Longan is rich in nutrients such as sugar, protein and multivitamins. It has the effects of nourishing and strengthening the body, nourishing the heart and calming the nerves, nourishing blood and strengthening yang, nourishing the spleen and appetizing, and moisturizing and beautifying the skin. [0003] The jam on the market takes fresh fruit as the main raw material, and after peeling and remo...

Claims

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Application Information

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IPC IPC(8): A23L1/064A23L1/29A23L21/12A23L33/00
Inventor 马瑞
Owner 马瑞
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