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Stewed pear paste and its preparation method

A production method, the technology of stewed pear paste, applied in the direction of food science, etc., can solve the problems of limiting the output of stewed pear paste, long production cycle, etc., achieve the effect of improving the bottleneck of season and production, overcoming the bottleneck of season and production, and saving time

Active Publication Date: 2018-05-15
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of stewed pear paste adopts the following steps respectively:

[0022] ①Take 100 kg of concentrated pear juice, add about 35 kg of water, stir well and dilute, and dilute the concentrated pear juice to a Baume degree of 54 Brix.

[0023] ②Put the diluted pear juice in a sandwich pot, heat it to 90°C, keep it warm for 30 minutes, then cool it down to below 50°C, complete the boiling process, and obtain the semi-finished product of stewed pear juice.

[0024] ③ Add about 11 kg of Luo Han Guo concentrate to the cooled semi-finished pear paste, and stir well.

[0025] 4. the stewed pear paste that has added Luo Han Guo concentrated solution above is carried out vacuum concentration process, and it is concentrated to the stewed pear paste that Baumé degree is 70Brix.

[0026] ⑤ Sterilize the concentrated stewed pear paste: heat it to 95°C, keep it for 30 seconds, and cool it to below 30°C after the sterilization is completed.

[0027] ⑥Filter with a 24...

Embodiment 2

[0030] A preparation method of stewed pear paste adopts the following steps respectively:

[0031] ① Take 100 kg of concentrated pear juice, add about 25 kg of water, stir well and dilute, and dilute the concentrated pear juice to Baume degree 56Brix.

[0032] ②Put the diluted pear juice in a sandwich pot, heat it to 95°C, keep it warm for 30 minutes, then cool it down to below 50°C, complete the boiling process, and obtain the semi-finished product of stewed pear juice.

[0033] ③ Add about 9 kg of Luo Han Guo concentrate to the cooled pear paste semi-finished product, and stir well.

[0034] 4. the above stewed pear paste that has added Luo Han Guo concentrated solution is carried out vacuum concentration process, and it is concentrated to the stewed pear paste that Baumé degree is 69Brix.

[0035] ⑤ Sterilize the concentrated stewed pear paste: heat it to 93°C, keep it for 30 seconds, and cool it to below 30°C after the sterilization is completed.

[0036] ⑥Filter with a ...

Embodiment 3

[0039] A preparation method of stewed pear paste adopts the following steps respectively:

[0040] ① Take 100 kg of concentrated pear juice, add about 30 kg of water, stir well to dilute, and dilute the concentrated pear juice to Baume degree 54Brix.

[0041] ②Put the diluted pear juice in a sandwich pot, heat it to 92°C, keep it warm for 30 minutes, then cool it down to below 50°C, complete the boiling process, and obtain the semi-finished product of stewed pear juice.

[0042] ③ Add about 13 kg of Luo Han Guo concentrated liquid to the cooled semi-finished stewed pear paste, and stir well.

[0043] 4. the stewed pear paste that has added Luo Han Guo concentrate is carried out vacuum concentration treatment, and it is concentrated to the stewed pear paste that the degree of Baume is 71Brix.

[0044] ⑤ Sterilize the concentrated stewed pear paste: heat to 94°C, keep for 30 seconds, and cool to below 30°C after sterilization.

[0045] ⑥Filter with a 240-mesh filter screen to ...

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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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15
CPCA23L21/15
Inventor 金花罗玫黄莹萍戴裕益
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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