A kind of persimmon hawthorn jam and preparation method thereof

Abstract

The invention relates to the technical field of food processing and production, in particular to persimmon and hawthorn jam and a preparation method thereof. The persimmon and hawthorn jam includes the following raw material components in parts by weight: 150-170 parts of persimmon pulp, 30-50 parts of hawthorn, 100-300 parts of water, 40-60 parts of white sugar, auxiliary material 1: sodium D-isoascorbate 0.5-1.5 parts of tea polyphenols, 0.008-0.056 parts of tea polyphenols, 0.005-0.035 parts of disodium EDTA, 0.188-0.432 parts of β-carotene; excipients 2: 2-5 parts of sucrose esters, 1- 6 parts, 4-6 parts of dextran, 1-4 parts of fumaric acid, 3-6 parts of trehalose, 0.5-1 part of guar gum, 0.5-2 parts of tricalcium phosphate. The method comprises the following steps: pretreatment of persimmon and hawthorn, beating of persimmon and hawthorn, adding auxiliary materials, boiling, subpackaging and sterilization. The persimmon and hawthorn jam prepared by the process is bright in color, healthy and delicious, simple in process, high in nutritional value and less in food additives.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to persimmon and hawthorn jam and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, eating habits have gradually changed, and the intake of oil is increasing. More and more people are troubled by the problems of greasy and indigestion. Aiming at this problem, the present invention develops a solution The greasy persimmon and hawthorn jam that promotes digestion allows people to enjoy the deliciousness of high-fat food and stay away from the troubles of greasy indigestion. At the same time, with the development of the economy, the demand for jam in my country is also increasing. Exploitation has bright prospect, so the present invention selects to produce a kind of greasy jam. [0003] Persimmon originates in my country and has the largest output in my country, accounting for more than 70% of the world...

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Problems solved by technology

Patent CN104824622A reports a preparation method of pure persimmon jam, which retains the original flavor of persimmon, but the raw material is single and tasteless

Patent CN103027279A discloses a method for preparing persimmon jam by vacuum concentration, which avoids the loss of nutrition of persimmon jam by boiling at high temperature, but the cost is too high

Patent CN105192496A utilizes Aspergillus oryzae to ferment persimmon jam with rich and full aroma, but it takes a long time and the process is complicated

Patent CN105077193A compounded tangerine peel and persimmon, so that the jam has the effects of clearing away heat, reducing phlegm and relieving cough, but the long-term aging and boiling will cause serious browning of the jam

These studies on persimmon jam have less consideration for the complementarity of the properties and characteristics of the raw materials. While retaining the nutrition of the raw materials, the process is more complicated, the production cost is high, or the long-term cooking makes the browning of the jam serious, which affects the sensory quality.

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