Stewed pear syrup and preparation method thereof

Abstract

The invention discloses a stewed pear syrup and a preparation method thereof. The stewed pear syrup is prepared by using 100 parts by mass of a concentrated pear juice, 9-13 parts by mass of a Corsvenor Momordica Fruit concentrate and 25-35 parts by mass of water. The preparation method comprises the following steps: uniformly mixing above components to form a pear syrup, carrying out a boiling concentration process until the Baume degree is 69-71Brix, cooling, sterilizing, cooling, filtering, and filling to obtain a final product with the Baume degree of 69-71Brix, that is, the stewed pear syrup. The concentrated pear juice in the concentrated fruit juice industry is introduced to substitute traditional fresh pears as a raw material for the stewed pear syrup, and can be stored for a long time, so the stewed pear syrup can be produced at all seasons; the concentrated pear juice has high cycle of concentration, so a long boiling concentration time is avoided when in use; and the concentrated pear juice is a concentrated fruit juice prepared from pears, is same to the pear juice in components, has no influences on the use of the concentrated pear juice in the stewed pear syrup as a raw material, has good mouthfeel and is beneficial to the human body.

Description

technical field [0001] The invention relates to stewed pear paste and a preparation method thereof. Background technique [0002] There are two ways to make traditional stewed pear paste. One is to use pears as raw materials. After squeezing the juice, boil and concentrate in a sandwich pot, and then add (or not add) sugar, Chinese medicine juice and other raw materials to sterilize. And get. The other is to cut the pears into pieces, boil them with water to soften them, extract the juice, put them in a jacketed pot for heating and concentration, and add (or not add) sugar, traditional Chinese medicine juice and other raw materials after sterilization near the end of the concentration. [0003] Processing according to the above traditional methods will lead to two bottlenecks in large-scale production. One is that pears are used as raw materials, which must be affected by the seasons. Only in the season when pears are on the market can the stewed pear paste be produced and ...

AI Technical Summary

Problems solved by technology

[0003] Processing according to the above traditional methods will lead to two bottlenecks in large-scale production. One is that pears are used as raw materials, which must be affected by the seasons. Only in the season when pears are on the market can the stewed pear paste be produced and processed, and the other is concentrated pear juice. The process is completed in a sandwich pot, which leads to a long production cycle and directly limits the output of stewed pear paste