Pawpaw bergamot pear jam and preparation method thereof

Abstract

The invention discloses a pawpaw bergamot pear jam and a preparation method thereof. The pawpaw bergamot pear jam is prepared from the following raw materials in parts by weight: 300-400 parts of pawpaw, 300-400 parts of bergamot pears, 100-200 parts of malt sugar, 50-100 parts of white granulated sugar, 60-100 parts of lemon juice, 16-20 parts of jelly powder and 600-800 parts of drinking water, and is prepared through the processes of boiling, stewing and the like.

Description

technical field

[0001] The invention relates to a jam, in particular to a papaya and pear jam and a preparation method thereof. Background technique

[0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jam, but usually only one kind of fruit is used for preparation at the same time. I have never seen a product where papaya and pear are made into jam. Contents of the invention

[0003] The purpose of the present invention is to provide a papaya and pear jam and a preparation method thereof.

[0004] The purpose of the present invention is achieved through the following technical solutions:

[0005] A kind o...

Examples

Embodiment 1

[0018] A kind of papaya and pear jam is made from the following raw materials in parts by weight: 300 parts of papaya, 300 parts of fragrant pear, 100 parts of maltose, 50 parts of white sugar, 60 parts of lemon juice, 16 parts of jelly powder and 600 parts of drinking water.

[0019] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0020] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0021] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0022] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0023] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.

Embodiment 2

[0025] A papaya and pear jam is made from the following raw materials in parts by weight: 340 parts of papaya, 340 parts of fragrant pear, 140 parts of maltose, 70 parts of white sugar, 75 parts of lemon juice, 17 parts of jelly powder and 650 parts of drinking water.

[0026] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0027] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0028] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0029] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0030] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.

Embodiment 3

[0032] A papaya and pear jam is made from the following raw materials in parts by weight: 350 parts of papaya, 350 parts of fragrant pear, 150 parts of maltose, 75 parts of white sugar, 80 parts of lemon juice, 18 parts of jelly powder and 700 parts of drinking water.

[0033] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0034] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0035] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0036] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0037] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.

technical field

[0001] The invention relates to a jam, in particular to a papaya and pear jam and a preparation method thereof. Background technique

[0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jam, but usually only one kind of fruit is used for preparation at the same time. I have never seen a product where papaya and pear are made into jam. Contents of the invention

[0003] The purpose of the present invention is to provide a papaya and pear jam and a preparation method thereof.

[0004] The purpose of the present invention is achieved through the following technical solutions:

[0005] A kind o...

Examples

Embodiment 1

[0018] A kind of papaya and pear jam is made from the following raw materials in parts by weight: 300 parts of papaya, 300 parts of fragrant pear, 100 parts of maltose, 50 parts of white sugar, 60 parts of lemon juice, 16 parts of jelly powder and 600 parts of drinking water.

[0019] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0020] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0021] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0022] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0023] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.

Embodiment 2

[0025] A papaya and pear jam is made from the following raw materials in parts by weight: 340 parts of papaya, 340 parts of fragrant pear, 140 parts of maltose, 70 parts of white sugar, 75 parts of lemon juice, 17 parts of jelly powder and 650 parts of drinking water.

[0026] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0027] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0028] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0029] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0030] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.

Embodiment 3

[0032] A papaya and pear jam is made from the following raw materials in parts by weight: 350 parts of papaya, 350 parts of fragrant pear, 150 parts of maltose, 75 parts of white sugar, 80 parts of lemon juice, 18 parts of jelly powder and 700 parts of drinking water.

[0033] The preparation method of above-mentioned papaya fragrant pear jam, comprises the following steps:

[0034] 1) Peel the pears and papaya, remove the seeds, cut into cubes, and grind the papaya into a puree;

[0035] 2) Put the processed diced pears and papaya puree into an acid-resistant pot, add water and lemon juice and bring to a boil over medium heat, then add Sophora japonica and stir together;

[0036] 3) Turn to low heat and add maltose to continue cooking, stirring constantly while cooking;

[0037] 4) After the maltose is completely melted, add white sugar and jelly powder, continue to mix and cook until the sauce becomes thick, then bottle and seal to obtain the product.