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Korla pear jam and preparation method thereof

A Korla fragrant pear and fragrant pear jam technology is applied in the directions of food ingredients as taste improvers, food ingredients containing natural extracts, food extraction, etc., to achieve the effects of increasing shelf life, facilitating large-scale production and improving taste

Inactive Publication Date: 2019-09-10
新疆京洲和合生物科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the above problems in the prior art, the invention provides a Korla pear jam and a preparation method thereof. The jam of the present invention does not add chemical preservatives, which is healthy for the human body and can be eaten with confidence. The joint effect with the pulp of Korla pear solves the problem of bitterness after heating, improves the taste of jam, and retains the original taste and nutrients of Korla pear to the greatest extent

Method used

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  • Korla pear jam and preparation method thereof

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Effect test

Embodiment 1

[0032] A kind of Korla fragrant pear jam of the present embodiment comprises the following raw materials: 90kg of Korla fragrant pear pulp, 2kg of lemon juice, 3kg of passion fruit juice, 7kg of honey and 35kg of water.

[0033] The preparation method of the Korla fragrant pear jam of the present embodiment may further comprise the steps:

[0034] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0035] (2) adding Korla fragrant pear pulp into water for beating to obtain Korla fragrant pear pulp;

[0036] (3) heating the Korla fragrant pear pulp to 40°C for 80 minutes, then adding honey and stirring evenly to obtain a mixed pulp;

[0037] (4) The mixed fruit pulp is subjected to high-temperature boiling treatment. The temperature of high-temperature boiling is 90°C, and the boiling time is 8h. After cooling down to 30°C, lemon juice and passion fruit juice are added, and then heated and concentrated. The temperature is 65°C,...

Embodiment 2

[0040] A kind of Korla fragrant pear jam of the present embodiment comprises the following raw materials: 93kg of Korla fragrant pear pulp, 3kg of lemon juice, 3.5kg of passion fruit juice, 8kg of honey and 36kg of water.

[0041] The preparation method of the Korla fragrant pear jam of the present embodiment may further comprise the steps:

[0042] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0043] (2) adding Korla fragrant pear pulp into water for beating to obtain Korla fragrant pear pulp;

[0044] (3) Heating the Korla fragrant pear pulp to 43°C for 75 minutes, then adding honey and stirring evenly to obtain a mixed pulp;

[0045] (4) The mixed fruit pulp is subjected to high-temperature boiling treatment. The temperature of high-temperature boiling is 93°C, and the boiling time is 7.5h. After cooling down to 33°C, add lemon juice and passion fruit juice, and then heat and concentrate. The temperature is 68 ℃, the ...

Embodiment 3

[0048] A kind of Korla fragrant pear jam of the present embodiment comprises the following raw materials: 95kg of Korla fragrant pear pulp, 4kg of lemon juice, 4kg of passion fruit juice, 8.5kg of honey and 37kg of water.

[0049] The preparation method of the Korla fragrant pear jam of the present embodiment may further comprise the steps:

[0050] (1) take by weighing respectively according to the weight of each raw material for subsequent use;

[0051] (2) adding Korla fragrant pear pulp into water for beating to obtain Korla fragrant pear pulp;

[0052] (3) Heating the Korla fragrant pear pulp to 45°C for 70 minutes, then adding honey and stirring evenly to obtain a mixed pulp;

[0053](4) The mixed fruit pulp is subjected to high-temperature boiling treatment. The temperature of high-temperature boiling is 100° C., and the boiling time is 7 hours. After cooling down to 35° C., lemon juice and passion fruit juice are added, and then heated and concentrated. The temperatu...

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Abstract

The invention relates to a korla pear jam and a preparation method thereof. The korla pear jam comprises, by weight, 90-100 parts of korla pear pulp, 2-6 parts of lemon juice, 3-5 parts of passion juice, 7-10 parts of honey and 35-40 parts of water. No chemical preservatives are added in the korla pear jam, the korla pear jam is health to the human body and can be eaten safely; the combined actionof the lemon juice, the passion juice and the korla pear pulp solves the bitterness problem caused by heating, the taste of the jam is improved, and the original flavor and nutritional ingredients ofkorla pears can be retained to the greatest extent. According to the preparation method of the korla pear jam, the temperature, the stirring speed and other conditions in the preparation process canbe strictly controlled, the loss of nutrients is reduced, meanwhile the shelf life of the jam is increased, the preparation method is simple, the operability is high, and large-scale production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to Korla fragrant pear jam and a preparation method thereof. Background technique [0002] Korla Fragrant Pear, a specialty product of the Xinjiang Uygur Autonomous Region, a product of China's National Geographical Indication, Korla Fragrant Pear has a pleasing color, sweet and smooth taste, rich aroma, thin skin and fine meat, crisp and refreshing, juicy and less slag, it breaks when it falls, and melts in your mouth , durable storage, rich nutrition and other characteristics, known as "treasures among pears" and "prince among fruits". Because of the unique status and important influence of Korla fragrant pears in economic development and social life, Korla City is also proudly called "Pear City" by the local people. [0003] Korla fragrant pears have high nutritional value, containing 14% of sugar, amino acids, vitamins, and various carbohydrates, and 86% of water juice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L21/10
CPCA23L21/12A23L21/15A23L21/10A23V2002/00A23V2200/16A23V2250/21A23V2300/14
Inventor 卓雍皓
Owner 新疆京洲和合生物科技开发有限公司
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