Pineapple jam and making method thereof

A technology of pineapple jam and pineapple, applied in the direction of food science, can solve the problems of losing the flavor of the fruit, and the jam is not easy to store for a long time.

Inactive Publication Date: 2018-01-16
WUHU FUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide pineapple jam and its preparation method, which solves the problem that common jam is easy to lose the flavor of the fruit in the raw materials, and at the same time, the jam is not easy to store for a long time

Method used

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preparation example Construction

[0013] The invention provides a preparation method of pineapple jam. The preparation method comprises: chopping pineapple and kiwifruit into pieces and beating to obtain jam N; mixing jam N, granulated sugar, citric acid, salt, folic acid, color-protecting agent and sweet The mixture is mixed to obtain jam M; the jam M is boiled and concentrated, and then sealed in cans and sterilized to obtain pineapple jam.

[0014] In a preferred embodiment of the present invention, in order to further improve the mouthfeel of the prepared jam and preserve the flavor of the fruit in the raw materials, the amount of kiwi fruit is 10-20 parts by weight relative to 100 parts by weight of pineapple, so The consumption of the granulated sugar is 5-10 parts by weight, the consumption of the citric acid is 2-9 parts by weight, the consumption of the salt is 2-7 parts by weight, the consumption of the folic acid is 5-15 parts by weight, the The amount of the color-protecting agent is 1-2 parts by w...

Embodiment 1

[0021] 100g of pineapple and 14g of kiwifruit were cut into pieces and beaten to obtain jam N; mixed with jam N, 7g of sugar, 4g of citric acid, 4g of salt, 8g of folic acid, 1.2g of color-protecting agent and 2.5g of sweetener to obtain jam M; The jam M is subjected to a pulping and concentration treatment, and then canned, sealed and sterilized to obtain pineapple jam A1.

Embodiment 2

[0023] Cut 100g of pineapple and 16g of kiwifruit into pieces and beat to obtain jam N; mix jam N, 8g of sugar, 6g of citric acid, 5g of salt, 12g of folic acid, 1.6g of color-protecting agent and 3.5g of sweetener to obtain jam M; The jam M is subjected to the decoction and concentration treatment, then canned and sealed and sterilized to obtain the pineapple jam A2.

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PUM

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Abstract

The invention discloses a pineapple jam making method. The method comprises the following steps: cutting pineapple and Kiwi berry into dices and beating the fruit dices to obtain a jam N, mixing the jam N with granulated sugar, citric acid, salt, folic acid, a color protection agent and a sweetener to obtain a jam M; making a pulp of the jam M, performing concentration treatment, canning the pulpand sealing, and performing sterilization to obtain the pineapple jam. The pineapple jam solves the problems that the common jam easily loses the flavor of the fruits in the raw materials, and the jamcannot be easily preserved with long time.

Description

technical field [0001] The invention relates to jam preparation, in particular to pineapple jam and a preparation method thereof. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. Making jam is one way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Ordinary jams tend to lose the flavor of the fruit in the raw materials, and at the same time, jams are not easy to store for a long time. [0003] Therefore, to provide a kind of pineapple jam which does not lose the fruit flavor in the raw material and which can be stored for a long time and its preparation method is an urgent problem to be solved by the present invention. Contents of the invention [0004] The object of the present invention is to provide pineapple jam and a preparation method thereof, which solves the problem that common jams tend to lose the flavor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
Inventor 钟士宏
Owner WUHU FUYUAN FOOD
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