Jam and preparation method thereof
A technology for jam and peel, applied in the field of jam and its preparation, can solve the problems of not meeting nutritional requirements, easily causing obesity, diabetes, dental caries and other diseases, and achieve the effect of unique flavor and rich nutrition
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[0022] The present invention also provides the preparation method of the jam described in the above scheme, comprising the following steps:
[0023] 1) placing navel orange orange peel in an aqueous solution of sodium polyphosphate, soaking and cleaning to obtain the first softened orange peel;
[0024] 2) Place the first softened orange peel in step 1) in NaHCO 3 In the aqueous solution, boil to obtain the second softened orange peel;
[0025] 3) placing the second softened orange peel in step 2) in an aqueous NaCl solution, and scrubbing to obtain the debittered orange peel;
[0026] 4) Mixing the debittered orange peel, xylitol, citric acid and water described in step 3), beating, and concentrating the orange peel pulp to obtain jam.
[0027] Preferably in the present invention, the navel orange peel raw material is first cleaned and shredded to obtain the navel orange peel; the navel orange peel is preferably Gannan navel orange peel; the width of the navel orange peel i...
Embodiment 1
[0035] Embodiment 1 A kind of preparation method of jam
[0036] 1) Choose authentic Gannan navel orange peel as raw material, wash the orange peel with clean water to remove impurities and residual pesticides, etc.; drain the cleaned orange peel and cut it into filaments with a width of 2-3 mm to obtain navel orange peel;
[0037] 2) placing navel orange peel in 0.1% sodium polyphosphate aqueous solution by mass, soaking at 20°C for 2 hours, rinsing with water for 20 minutes, to obtain the first softened orange peel;
[0038] 3) the preparation mass percentage composition is 1% NaHCO 3 An aqueous solution, after boiling, immerse the first softened orange peel with a mass ratio of 1:1, and cook at 100°C for 3 minutes to soften the orange peel, facilitate further removal of surface residues and pesticides on the orange peel, and obtain the second softened orange peel;
[0039] 4) Submerging the second softened orange peel in boiled salt water with a mass percentage of 5%, scr...
Embodiment 2
[0045] The taste and flavor of jams corresponding to different formulas were compared, and sensory evaluation was carried out on the jams of different formulas by indicators such as taste, texture, color, stability, and aroma. The sensory evaluation standards are shown in Table 1. The preparation method of jam is with embodiment 1.
[0046] Table 1 Scoring standard table of xylitol orange peel jam
[0047]
[0048]
[0049] Table 2 Recipe for Xylitol Orange Peel Jam
[0050]
[0051] Table 3 Sensory evaluation of xylitol orange peel jam
[0052]
[0053]
[0054] The experimental results in Table 3 show that the sensory score of the jam made by formula 4 is the highest, which is 93 points. The xylitol orange peel jam made according to this formula has the characteristics of sweet and sour taste and unique flavor.
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