Low-sugar passion fruit full-fruit jam and preparation method thereof

A technology of passion fruit and jam, which is applied in the field of low-sugar whole passion fruit jam and its preparation, can solve the problems of insufficient stickiness of low-sugar jam, and achieve the effect of bright and attractive color, simple production process, and refreshing and unique taste

Inactive Publication Date: 2018-11-06
QINZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the defects of the prior art and the problem of insufficient viscosity of low-sugar jam, the present invention provides low-sugar whole passion fruit jam and a preparation method thereof. The obtained jam has bright and at

Method used

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  • Low-sugar passion fruit full-fruit jam and preparation method thereof
  • Low-sugar passion fruit full-fruit jam and preparation method thereof
  • Low-sugar passion fruit full-fruit jam and preparation method thereof

Examples

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Effect test

Embodiment 1

[0042] The preparation method of low-sugar passion fruit whole fruit jam comprises the following steps:

[0043] 1) Take purple passion fruit that is nine-ripe, plump and smooth, clean the sundries and soil with running water, cut off the fruit stalk, put it in 3% aqueous solution of sodium bicarbonate, rub the surface of the passion fruit with rough surface utensils, and make Most of the surface waxy layer is removed; the surface is cleaned by rolling and placed with 2% Na 2 CO 3Soak in water for 25 minutes, then rinse off the Na attached to the surface with clean water 2 CO 3 water;

[0044] 2) Blow dry the clear water on the surface of the passion fruit after rinsing, open the shell to get the juice in two parts, cut the shell crosswise into uniform pieces with a particle size of 1.5 cm, and blanch in boiling water for 50 seconds;

[0045] 3) After draining the blanched peel, quickly add room temperature water with a material-to-water ratio of 1:4.5, add 0.3% β-cyclodex...

Embodiment 2

[0053] The preparation method of low-sugar passion fruit whole fruit jam comprises the following steps:

[0054] 1) Take purple passion fruit that is nine-ripe, plump, and slightly shrinkage and wrinkled on the surface. After washing the sundries and soil with running water, cut off the fruit stalk, put it in 2% aqueous solution of baking soda, and rub the passion fruit with a rough surface utensil surface, to remove most of the surface waxy layer; after cleaning the surface by rolling, place 3% Na 2 CO 3 Soak in water for 15 minutes, then rinse off the Na attached to the surface with clean water 2 CO 3 water;

[0055] 2) Blow dry the clear water on the surface of the passion fruit after washing, open the shell to get the juice in two parts, cut the fruit shell crosswise into uniform pieces with a particle size of 2.0 cm, and blanch in boiling water for 60 seconds;

[0056] 3) After draining the blanched peel, quickly add room temperature water with a material-to-water rat...

Embodiment 3

[0064] The preparation method of low-sugar passion fruit whole fruit jam comprises the following steps:

[0065] 1) Take eight-ripe purple passion fruit with plump fruit body and slight shrinkage and wrinkles on the surface. After washing the sundries and soil with running water, cut off the fruit stalk, put it in 2% aqueous solution of baking soda, and rub the passion fruit with rough surface utensils surface, to remove most of the surface waxy layer; after cleaning the surface by rolling, place 3% Na 2 CO 3 Soak in water for 5 minutes, then use clean water to wash off the Na attached to the surface 2 CO 3 water;

[0066] 2) Blow dry the clear water on the surface of the passion fruit after rinsing, open the shell to get the juice in two parts, cut the shell crosswise into uniform pieces with a particle size of 2.5 cm, and blanch in boiling water for 80 seconds;

[0067] 3) After draining the blanched peel, quickly add room temperature water with a material-to-water ratio...

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Abstract

The invention discloses a low-sugar passion fruit full-fruit jam and a preparation method thereof. Passion fruit peel slurry and juice are mixed, blended, heated and concentrated, a sweetening agent and a thickening agent are added in batches to decoct required solid content, and then, the required solid content is canned, exhausted, sterilized, cooled and checked to obtain a finished product. Thejam used for processing has the advantages of variable shape, high adhesion and peculiar taste, and can be used as auxiliary food for processing products including stuffing jam, baked jam and the like; the smeared jam has the advantages of good taste and elasticity and aromatic flavor and is pliable and smooth. By use of the passion fruit full fruit, the additional value of the passion fruit is greatly increased, the waste of fruit peel resources is reduced, the research of the low-sugar passion fruit full-fruit jam refreshes the traditional concept of people for the jam, and the healthy newjam is provided.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to low-sugar whole passion fruit jam and a preparation method thereof. Background technique [0002] Passion fruit, also known as passion fruit, egg fruit, timing fruit, it is passion fruit belongs to Passifloraceae. Originated from the American continent, it abounds in tropical and subtropical regions, and later in South Africa, Australia, South America and various regions of the South Pacific, passion fruit is planted. Passion fruit has the reputation of "the king of juice", and has a unique strong and pleasant fruit aroma. The fruit is of high value. The juice is rich in amino acids, calcium, phosphorus, iron and other trace elements. Vitamins, carotene and other essential beneficial ingredients for the human body. Passion fruit peel is as rich in nutrients as fruit juice, accounting for 36-55% of the total fruit. It mainly contains fiber subs...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L21/12A23L5/20A23L33/10
CPCA23V2002/00A23L5/20A23L5/25A23L5/27A23L21/12A23L21/15A23L33/10A23V2250/1614A23V2200/30A23V2250/5112A23V2250/708A23V2250/1618A23V2250/5054A23V2250/5086A23V2250/507A23V2250/264A23V2250/254A23V2250/5072A23V2250/5036A23V2250/1578A23V2250/262
Inventor 付满宁桂圆黄海刘忠义覃媚覃家宁范和良薛海媚莫凤兰
Owner QINZHOU UNIV
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