Grape and physalis pubescens fruit compound fruit jam and preparation method thereof

A technology of physalis and grape pulp, which is applied in the field of food manufacturing, can solve the problems of single flavor, poor taste, and no compound jam, etc., and achieve the effect of delicate taste, easy operation, and convenient industrial production

Inactive Publication Date: 2017-05-10
长春科技学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, common jams on the market have the disadvantages of single flavor a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention provides a grape phyllo compound jam and a preparation method thereof, comprising the steps of:

[0030] 1) Raw material selection: select 160g of grapes with complete ears, plump fruit grains, uniform grains, moderate maturity, fine and smooth skin, and firmness between the fruit stems and fruit grains; 40g of grapes with plump fruit and no rotten grains;

[0031] 2) Pretreatment: Cut off the stems of the grapes with scissors, then wash and drain, blanch in water at a temperature of 95°C for 10 seconds, pick up immediately, and let cool; after peeling off the grape skins and seeds, the grapes The pulp is beaten into grape pulp with a beater;

[0032] Peel off the physalis skin, wash, cut each into 4 to 8 pieces, and beat them into physalis pulp with a beater;

[0033] 3) Softening: Pour grape skins, grape seeds, cold boiled water and 70g white sugar into the pot, heat over medium-low heat and stir evenly. When the white sugar melts, turn to low heat and ...

Embodiment 2

[0044] The preparation method of this embodiment is the same as that of Example 1, except that the quality of each material is: 140 g of grapes, 60 g of physalis, 0.2 g of citric acid, 60 g of white granulated sugar, and 0.8 g of pectin.

Embodiment 3

[0046] The preparation method of this embodiment is the same as that of Example 1, except that the quality of each material is: 180 g of grapes, 20 g of phyllophyllum, 0.6 g of citric acid, 80 g of white granulated sugar, and 1.2 g of pectin.

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PUM

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Abstract

The present invention provides grape and physalis pubescens fruit compound fruit jam and a preparation method thereof. The compound fruit jam comprises the following components in parts by mass: 70-90 parts of grapes, 10-30 parts of physalis pubescens fruits, 0.1-0.3 part of citric acid, 30-40 parts of white granulated sugar and 0.4-0.6 part of pectin. The compound fruit jam is processed by raw material selecting, pretreating, softening, heating and concentrating, canning, sealing, sterilizing and cooling. The product is purplish red, moderate in sweetness and sourness, delicate in mouthfeel, even in texture state, not layered in jam body, not dehydrated, in gel slurry shapes, and coordinated in smell, overcomes the shortness that ordinary jams are single in flavor and relatively poor in mouthfeel, and is simple in technology, easy in device obtaining, simple and convenient in operations, and easy to an industrial production.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a grape phyllo compound jam and a preparation method thereof. Background technique [0002] Physalis alias is also called foreign girl, yellow girl, lantern fruit, and pineapple fruit. It is an annual or perennial herb and belongs to the genus Physalis of Solanaceae. The fruit of Physalis edulis is light yellow-green, and becomes light yellow when ripe, in a spherical shape. The fruit is surrounded by swollen peccaries. The skin of Physalis edulis is thin and juicy, the taste is sweet and sour, the color is bright, and the nutrition is rich. Contains vitamins, trace elements, minerals and amino acids needed by the human body. The physalis we often eat is mainly distributed in Heilongjiang Province, and its fruity taste is better than the physalis grown in southern provinces. The physalis is extremely rich in nutrition and has good medical value. It can enhance people's ...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/00
Inventor 尤丽新于晓霞胡楠楠秦凤贤姚刚尤丽霞亓伟华
Owner 长春科技学院
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