Psidium guajava-plantain compound jam and preparation method thereof

A technology of compound jam and guava, which is applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., can solve the problems of single taste, lack of health care, unfavorable preservation, etc., and achieve stable color and long shelf life , aromatic effect

Inactive Publication Date: 2014-04-16
徐黄毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most fruits are easy to rot and are not conducive to preservation, so people use fruits to make fruit juices, drinks, jams, etc. to increase the utilization value of fruits
But most of the jams sold on the market take single fresh fruit as the main raw material, add some sucrose, stabilizers and other processing to make jams, the jams mad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of guava plantain compound jam, by weight percentage, its component is:

[0024] Guava 48%, plantain 40%, xylitol 15%, citric acid 0.5%, β-cyclodextrin 0.02%, ascorbic acid 0.005%, stabilizer 0.25%.

[0025] Its preparation method is:

[0026] 1) Blanch the peeled plantains in hot water at 90°C for 4 minutes, put them in a beater with guavas, and make a pulp. Add citric acid and ascorbic acid according to the ratio, and adjust the pH to 3.3;

[0027] 2) Add xylitol, β-cyclodextrin and stabilizer to the fruit pulp according to the ratio, heat and concentrate until the solid content is 40%;

[0028] 3) Grind the concentrated fruit pulp in a grinding body for 4 minutes, put it in a can, and finally sterilize it in a water bath at a temperature of 97°C for 23 minutes, and then cool it down.

Embodiment 2

[0030] A kind of guava plantain compound jam, by weight percentage, its component is:

[0031] Guava 55%, plantain 40%, xylitol 10%, citric acid 1%, β-cyclodextrin 0.01%, ascorbic acid 0.001%, stabilizer 0.5%.

[0032] Its preparation method is:

[0033] 1) Blanch the peeled plantains in hot water at 95°C for 3 minutes, put them in a pulper with guavas, and make a pulp, add citric acid and ascorbic acid according to the ratio, and adjust the pH to 3.5;

[0034] 2) Add xylitol, β-cyclodextrin and stabilizer to the fruit pulp according to the ratio, heat and concentrate until the solid content is 35%;

[0035] 3) Grind the concentrated fruit pulp in a grinding body for 5 minutes, put it in a can, and finally sterilize it in a water bath at a temperature of 95°C for 15 minutes, and then cool it down.

Embodiment 3

[0037] A kind of guava plantain compound jam, by weight percentage, its component is:

[0038] Guava 47%, plantain 30%, xylitol 20%, citric acid 0.6%, β-cyclodextrin 0.005%, ascorbic acid 0.1%, stabilizer 0.25%.

[0039] Its preparation method is:

[0040] 1) Blanch the peeled plantains in hot water at 100°C for 5 minutes, put them in a pulper with guavas, and make a pulp, add citric acid and ascorbic acid according to the ratio, and adjust the pH to 3.0;

[0041] 2) Add xylitol, β-cyclodextrin and stabilizer to the fruit pulp according to the ratio, heat and concentrate until the solid content is 45%;

[0042] 3) Grind the concentrated pulp in a grinding body for 3 minutes, put it in a can, and finally sterilize it in a water bath at 100°C for 30 minutes, then cool it down.

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PUM

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Abstract

The invention discloses psidium guajava-plantain compound jam and a preparation method thereof. The compound jam contains the following raw materials in percentage by weight: 40%-55% of psidium guajava, 30%-50% of plantain, 10%-20% of xylitol, 0.01%-1% of citric acid, 0.005%-0.03% of beta-cyclodextrin, 0.001%-0.1% of ascorbic acid and 0.01%-0.5% of stabilizer. The preparation method comprises the following steps: (1) pulping the plantain and the psidium guajava so as to obtain pulp; (2) adding the xylitol, the beta-cyclodextrin and the stabilizer into the pulp according to the ratio, and heating to concentrate until the content of solids is 35%-45%; (3) homogenizing the concentrated jam, canning, sterilizing and cooling, thereby preparing the compound jam. The prepared compound jam is unique in flavor, rich in aroma, greasy in jam body, low in sugar content, rich in nutrition, stable in color and luster and long in shelf life, is tasty and has the effects of promoting production of body fluid to relieve summer-heat, reinforcing spleen to replenish Qi, strengthening stomach to promote digestion, and the like.

Description

technical field [0001] The invention relates to a preparation method of jam, in particular to a guava-plantain compound jam and a preparation method thereof. Background technique [0002] Guava (scientific name: Psidium guajava) is a tropical and subtropical fruit, commonly known as Guava, Nabazai or Bazi. Taiwan guava is a fruit tree of the myrtaceae guava family. The flesh is very soft, the gravy is rich, sweet and crisp, and the flavor is close to that between pears and Taiwan jujubes. It is rich in protein, fat, sugar, carotene, vitamin A, C and other nutrients and trace elements such as iron, calcium and magnesium. It has medicinal effects such as treating diabetes and lowering blood sugar. In addition to being eaten fresh, the fruit can also be processed into fruit juice, concentrated juice, fruit powder, jam, concentrated pulp, jelly, etc. It can be eaten by the general population, and is especially suitable for children in the growth and development period. It is...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/015A23L1/29A23L21/15A23L5/20A23L33/00
CPCA23L29/35A23L21/15A23L27/20A23L27/34A23L27/84A23L33/10A23V2002/00A23V2200/30A23V2200/318A23V2200/16A23V2250/032A23V2250/5112A23V2250/6422
Inventor 徐黄毅
Owner 徐黄毅
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