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Apple and pear composite jam and preparation method thereof

A technology of apple pear and jam, which is applied to the functions of food ingredients, sugar-containing food ingredients, and food ingredients as taste improvers, etc. It can solve the monotonous variety, single flavor of jam, and the pursuit of nutritional value that cannot meet diverse needs, etc. problem, to achieve the effect of taste coordination

Pending Publication Date: 2020-07-10
FUYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Consumers' requirements for jams are gradually changing. Ordinary single-taste jams have a single flavor and a relatively monotonous variety, which can no longer meet people's needs for diversified flavors of jams and the pursuit of nutritional value.

Method used

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  • Apple and pear composite jam and preparation method thereof
  • Apple and pear composite jam and preparation method thereof
  • Apple and pear composite jam and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Preparation of apple pear compound jam

[0037] The basic formula of raw material components: the mass ratio of apples and pears is (0.4-1.5): 1, the amount of white sugar added is 40% of the total amount of apple and pear pulp, and the amount of citric acid added is 0.3% of the total amount of apple and pear pulp %, the amount of pectin added is 0.4% of the total amount of apple and pear pulp.

[0038] Specific steps are as follows:

[0039] (1) Raw material pretreatment

[0040] Cleaning: Select fresh apples and pears with moderate maturity, rinse them with clean running water, wash them twice, and wash them for 2 minutes each time, remove them and dry them immediately after washing;

[0041] Peel and cut into pieces: Remove the peel and stalks of the washed apples and pears, then cut the apples and pears into 1cm 3 The left and right squares are weighed according to the weight ratio;

[0042] Color protection: Put the apples and pears cut into pieces in time ...

Embodiment 2

[0058] Embodiment 2 single factor experimental design

[0059] (1) Single factor experiment of the proportion of apples and pears

[0060]The mass ratio of apples and pears was changed, and the influence of the mass ratio of apples and pears on the quality of compound jam was studied based on the sensory evaluation standard. The mass ratio of apples to pears was 6:4, 5:5, 4:6, 3:7 for single factor experiments, and at the same time, according to the basic formula, 40% white sugar, 0.3% citric acid and 0.4% fruit pulp were added. glue. The total weight of pulp is 100g, 60g, 50g, 40g, 30g for apples, 40g, 50g, 60g, 70g for pears, 40g, 0.3g, 0.4g for sugar, citric acid, and pectin each time.

[0061] The effect of the mass ratio of apples and pears on jam is shown in Table 2.

[0062] Table 2 Ratio single factor experiment of apples and pears

[0063]

[0064] It can be seen from Table 2 that when the ratio of apples to pears is 6:4, the body of the jam is yellow and has n...

Embodiment 3

[0080] Embodiment 3 Orthogonal experimental design

[0081] On the basis of the above single factor experiment, further optimize the formula experiment. Designing apples and pears as main raw materials, and others as secondary raw materials, the main factors affecting the compound jam: apple: pear ratio, white sugar, citric acid, pectin, four factors and three levels of orthogonal experiments are carried out, and the sensory score is evaluation standard. The test factor levels are shown in Table 6. The contents of white sugar, citric acid and pectin in the table are the percentages (%) of the total mass of apple and pear pulp respectively.

[0082] Table 6 Orthogonal test factor level table

[0083]

[0084] Table 7 Orthogonal test results

[0085]

[0086]

[0087] From the experimental data in Table 7, it can be seen that the mass ratio of apples to pears, white sugar, citric acid and pectin all have an impact on the sensory quality of the compound jam, and the m...

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Abstract

The invention discloses apple and pear composite jam and a preparation method thereof. The composite jam is composed of the following components in parts by weight: 30-70 parts of apples, 30-70 partsof pears, 25-40 parts of white granulated sugar, 0.2-0.4 part of citric acid, and 0.3-0.6 part of pectin, wherein the pears are selected from yellow autumn pears, and the apples and the pears are subjected to the process of cleaning, peeling, cutting, color protection and pre-boiling before pulping. According to the method, two daily fruits including the apples and the pears are used as the main raw materials and compounded to prepare the jam, through the research of single factor experiments and orthogonal experiments, the following best formula is obtained: the ratio of the apples to the pears is 5:5, and the use amounts of the white granulated sugar, the citric acid and the pectin are 40%, 0.3% and 0.4% respectively; and the apple and pear composite jam obtained according to the processof the invention is yellow-brown and thick, coordinated in color, uniform, sweet and slightly sour, pure in flavor, fine in mouthfeel and coordinated in taste, and has broad market prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an apple-pear compound jam and a preparation method thereof. Background technique [0002] The nutritional value of apples is extremely rich, its nature and flavor are mild, and it is rich in vitamins, such as vitamin A, vitamin B, and vitamin C. Eating more apples has a great effect on vitamin supplementation; it also contains a large amount of trace elements calcium, phosphorus, potassium, Iron, etc., are good products in the fruit; it also contains carbohydrates, organic acids, pectin, protein and other carbohydrates necessary for the human body; it also contains malic acid, tartaric acid, carotene, etc. Apples have many health functions, such as enhancing physical strength and disease resistance. Apples can balance the electrolytes in the body. The intestinal wall in the human body absorbs trace elements such as iron and phosphorus in apples, which can no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/41A23L29/00A23L29/231A23L29/30
CPCA23L21/12A23L5/41A23L29/231A23L29/035A23L29/30A23V2002/00A23V2200/048A23V2200/14A23V2200/16A23V2250/032A23V2250/5072A23V2250/60
Inventor 刘生杰赵春丽张乐乐王彩虹李双芳季春燕
Owner FUYANG NORMAL UNIVERSITY
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