Cha pear jam

A technology of pear jam and jam, applied in the direction of food science, etc., can solve the problems of poor storage, brittle skin, lack of added value of stubble pears, etc., and achieve the effect of good stability, improved utilization rate, and sweet and sour taste

Inactive Publication Date: 2018-02-23
佛山市三水区敏俊食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Stubble pears are rich in nutrition and have enough juice, but the skin is brittle and not easy to store. There are few deep processing technologies for stubble pears, and there is a lack of products to increase the added value of stubble pears

Method used

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Embodiment Construction

[0020] The present invention provides a stubble pear jam. In order to make the purpose, technical scheme and effect of the present invention clearer and clearer, the present invention will be further described in detail below. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0021] The present invention provides a kind of stubble pear jam, is characterized in that, comprises the following steps:

[0022] A. Raw material pretreatment: select mature and complete stubble pears for cleaning, centrifugal crushing and beating;

[0023] B, add sodium citrate to carry out color protection treatment in former pulp;

[0024] C. Get fermenting active dry yeast, inoculate it into the stubble pear pulp processed in step B, stir evenly, and ferment at constant temperature for 24-48 hours to obtain fermented pulp;

[0025] D. Add honey, sorbic acid, maltodextrin and pectin to the ferme...

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Abstract

The present invention discloses Cha pear jam. A method comprises the following steps: A. raw material pretreating: mature and complete Cha pears are selected, the selected Cha pears are washed, the washed Cha pears are centrifuged and crushed, and the crushed Cha pears are beat into slurry; B. sodium citrate is added into the original slurry to conduct a color protection treatment; C. fermentationactive dry yeasts are taken, the yeasts are inoculated into the Cha pear slurry treated in the step B, the materials are stirred uniformly, and the stirred materials are fermented at a constant temperature for 24-48 hours to obtain fermented fruit slurry; D, honey, sorbic acid, maltodextrin and pectin are added into the fermented fruit slurry to obtain mixed liquid; and E, the mixed liquid is concentrated in a vacuum concentration pot, the concentrated material is sterilized and the sterilized material is filled. The Cha pear jam fully releases nutrient components of the Cha pears and improves a utilization rate of the Cha pears. The processed Cha pear jam is good in stability, and palatable in in sourness and sweetness, and has a Cha pear specific in sour and sweet flavor.

Description

technical field [0001] The invention relates to the field of food, in particular to a stubble pear jam. Background technique [0002] Stubble pears are rich in nutrition and have sufficient juice, but the skin is brittle and difficult to store. There are few deep processing technologies for stubble pears, and there is a lack of products that increase the added value of stubble pears. Contents of the invention [0003] The purpose of the present invention is to provide a stubble pear jam, aiming to provide people with a stubble pear deep-processing product. [0004] Technical scheme of the present invention is as follows: [0005] A stubble pear jam is characterized in that it comprises the following steps: [0006] A. Raw material pretreatment: select mature and complete stubble pears for cleaning, centrifugal crushing and beating; [0007] B, add sodium citrate to carry out color protection treatment in former pulp; [0008] C. Get fermenting active dry yeast, inocula...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15
CPCA23L21/15
Inventor 周日敏
Owner 佛山市三水区敏俊食品有限公司
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