Mango and passion fruit jam and preparation method thereof

The technology of passion fruit jam and passion fruit is applied in the field of food and beverage, which can solve the problems of restricting the circulation of mango commodities, perishable and deteriorating fresh fruit, etc., and achieve the effects of improving immunity, detoxifying and beautifying immunity, and reducing production costs.

Inactive Publication Date: 2015-12-23
谭强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The ripening period of mango is from May to September, and the fresh fruit is very easy to rot and deteriorate, which limits the commodity circulation of mango. In order t

Method used

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  • Mango and passion fruit jam and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] The preparation method of mango passion fruit jam of the present invention, it comprises the steps:

[0040] (1) Mango pretreatment: select 7 mature fruits, after peeling and removing the core, soak the pulp in a solution containing 5.0% salt for 5 minutes;

[0041] (2) Passion fruit freezing: place the passion fruit pulp at -18°C and freeze for 6 hours to make it completely frozen;

[0042] (3) Thawing and peeling: After thawing the frozen passion fruit at room temperature, remove the skin quickly;

[0043] (4) Color protection: put the passion fruit peeled off in a solution containing 5.0% salt for 2 to 5 minutes;

[0044] (5) Beating: beat 10 kg of mango pulp and set aside; cut 10 kg of peeled passion fruit and sieve out the seed kernels, collect the peel, pulp and juice, beat and homogenize for later use;

[0045](6) Mixing and cooking: Add the beaten mango pulp to the passion fruit pulp, add an appropriate amount of 6 kg of white sugar, adjust the pH to 6.5 with ...

Embodiment 2

[0048] The production method of mango passion fruit jam of the present invention, it comprises the steps:

[0049] (1) Mango treatment: pick 8 mature fruits, after peeling and removing the core, soak the pulp in 0.5% salt solution for 30 minutes;

[0050] (2) Passion fruit freezing: place the passion fruit pulp in a freezer at -4°C for 10 hours to make it completely frozen;

[0051] (3) Thawing and peeling: After thawing the frozen passion fruit at room temperature, remove the skin quickly;

[0052] (4) Color protection: Soak the passion fruit peeled off in 0.5% salt solution for 25-30 minutes;

[0053] (5) Beating: Dice 10 kg of mango flesh and set aside; cut 1 kg of peeled passion fruit and sift out the seeds, collect the peel, pulp, and juice, beat and homogenize for use;

[0054] (6) Mix and cook: Add the diced mango pulp to the passion fruit pulp, add 11 kg of fructose syrup, adjust the pH to 5 with lemon juice, boil and cook until the solid content rises to 45% , the ...

Embodiment 3

[0057] The production method of mango passion fruit jam of the present invention, it comprises the steps:

[0058] (1) Mango treatment: pick 8 ripe fruits, after peeling and removing cores, soak the pulp in 2% salt solution for 20 minutes;

[0059] (2) Passion fruit freezing: place the passion fruit in pulp at -20°C for 6 hours to make it completely frozen;

[0060] (3) Thawing and peeling: After thawing the frozen passion fruit at room temperature, remove the skin quickly;

[0061] (4) Color protection: Soak the passion fruit peeled off in 2% salt solution for 10-15 minutes;

[0062] (5) Beating: beat 1 kg of mango pulp and set aside; cut 10 kg of peeled passion fruit and sieve out the seed kernels, collect the peel, pulp, and juice, beat and homogenize for later use;

[0063] (6) Mixing and cooking: Add the beaten mango pulp to the passion fruit pulp, add 1 kg each of white sugar, malt syrup, fructose and glucose, adjust the pH to 4 with lemon juice, boil and cook until T...

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Abstract

The invention discloses mango and passion fruit jam and a preparation method thereof. The jam comprises raw materials as follows: 10 parts of mango pulp by weight, 1-100 parts of peeled passion fruits by weight, 4-110 parts of a sweetening agent by weight and 0.5-10 parts of an acidulant by weight. The preparation method of the jam comprises steps as follows: (1) mangoes are selected, peeled and subjected to color protection for use; (2) passion fruits are selected, washed, frozen, unfrozen, peeled and soaked for preservation; (3) the mangoes are pulped or diced, the passion fruits are pulped and homogenized for use, mango pulp or dices are added to passion fruit pulp, and boiling concentration, seasoning, sterile canning, degassing and cold storage are performed. Peels of the passion fruits are effectively removed with a simple physical method of freezing and thawing. The jam which contains no additive and is sour, sweet, delicious and rich in nutrition is prepared from the mango pulp or dices as well as remaining peels, pulp and juice of the passion fruits; the production method is simple, economical, environment-friendly, suitable for mass industrial production and lower in production cost.

Description

technical field [0001] The invention belongs to the technical field of food and beverage, and in particular relates to jam and a preparation method thereof. Background technique [0002] Passion fruit is also known as passion fruit and egg fruit. It belongs to the Passiflora family. And the reputation of "beverage monosodium glutamate". Passion fruit juice and peel are rich in mineral elements and 17 kinds of essential amino acids, as well as rich in vitamins, SOD and dietary fiber and other beneficial ingredients. It is known as the "king of juice" abroad, with high nutritional value and great development value . Passion fruit yields are high, especially the purple-red passion fruit. This variety produces about 900 kg of fresh fruit per mu in the first year, and more than 2,000 kg of fresh fruit per mu in the second year. [0003] The peel of passion fruit includes 3 layers of skin such as outer skin, middle skin and inner skin (such as figure 1 shown). The skin is th...

Claims

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Application Information

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IPC IPC(8): A23L1/064
Inventor 谭强
Owner 谭强
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