Passion fruit jam powder processing method
A processing method, passion fruit technology, applied in the field of jam powder processing, to achieve the effect of maintaining natural flavor and stable color
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0017] Embodiment 1: A processing method of passion fruit jam powder, characterized in that the following steps are adopted:
[0018] A. Raw material pretreatment: select mature, disease-free passion fruit, remove the rotten part, wash and cut into passion fruit pieces, put the passion fruit pieces in a 0.1% sulfurous acid solution, soak for 60 minutes, and rinse after soaking The remaining sulfur is treated with sulfurous acid solution to stabilize the pink color of the finished jam;
[0019] B. Beating: Add 20kg of water to 10kg of pretreated passion fruit mass for beating to make passion fruit pulp;
[0020] C. Enzyme treatment: Add 0.02 kg of pectinase and 0.006 kg of cellulase to 10 kg of passion fruit pulp, mix well, and control the temperature at 40°C for 6 hours;
[0021] D. Blending: Add 1kg of xylitol, 0.05kg of citric acid, and 0.01kg of gelatin to 10kg of enzyme-treated passion fruit pulp and mix well to prepare a mixture;
[0022] E. Homogenization: Homogenize the mixed li...
Embodiment 2
[0027] Embodiment 2: A processing method of passion fruit jam powder, characterized in that the following steps are adopted:
[0028] A. Raw material pretreatment: select mature, disease-free passion fruit and lily, remove the rotten part, clean and cut into passion fruit blocks and lily blocks, mix 9kg passion fruit blocks and 1kg lily blocks evenly and put them into 0.15% sub Soak in sulfuric acid solution for 50 minutes. After soaking, the residual sulfur is removed by rinsing, and the color protection of sulfurous acid solution is used to make the finished jam stable in pink color;
[0029] B. Beating: Add 25kg of water to the 10kg pretreated raw material block for beating treatment to make passion fruit pulp;
[0030] C. Enzyme treatment: Add 0.25 kg of pectinase and 0.007 kg of cellulase to 10 kg of passion fruit pulp, mix well, and control the temperature at 45°C for 5 hours;
[0031] D. Blending: Add 1.3 kg of xylitol, 2 kg of strawberry juice, 0.08 kg of citric acid, and 0.01...
Embodiment 3
[0037] Embodiment 3: A processing method of passion fruit jam powder, characterized in that the following steps are adopted:
[0038] A. Raw material pretreatment: select mature, disease-free passion fruit, figs, and emblica, remove the rotten parts, and cut into passion fruit blocks, fig blocks, and emblica blocks after washing. Combine 7kg passion fruit blocks, 2kg fig blocks and 1kg After the emblica seeds are mixed evenly, they are put into 0.2% sulfurous acid solution and soaked for 40 minutes. After soaking, the residual sulfur is removed by rinsing, and the color of the sulfurous acid solution is protected to make the finished jam stable in pink color;
[0039] B. Beating: 30kg of water is added to 10kg of pretreated raw fruit pieces to be beaten to make passion fruit pulp;
[0040] C. Enzyme treatment: Add 0.3 kg of pectinase, 0.008 kg of cellulase, and 0.005 kg of protease to 10 kg of passion fruit pulp, mix well, and control the temperature at 50°C for 4 hours;
[0041] D. B...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More