Preparation method of lemon and yellow peach jam, and jam thereof

Abstract

The invention discloses a preparation method of a lemon and yellow peach jam, and the jam thereof. The preparation method of the lemon and yellow peach jam comprises the following steps of: weighing yellow peach pulp, lemon juice, high fructose syrup, white granulated sugar, a stabilizer, water, tartrazine pigment, potassium sorbate and yellow peach essence; dividing the yellow peach pulp into twosets according to the weight ratio of 3:2, wherein the part, which is 3/5 of the total weight of the yellow peach pulp, is the first set, juicing the first set of yellow peach pulp to obtain yellow peach syrup, and mixing with the lemon juice, the white granulated sugar and the high fructose syrup to obtain a mixture A; mixing the stabilizer, the tartrazine pigment, the potassium sorbate, the yellow peach essence and the mixture A to obtain a mixture B; putting the second set of yellow peach pulp in soybean protein membrane solution to immerse, taking out, and performing air drying; then, cutting into pieces, putting the cut yellow peaches in new soybean protein membrane solution to immerse again, taking out, and performing air drying to obtain a mixture C; and, putting the mixture C intothe mixture B, stirring, and filling to obtain the finished product. The preparation method in the invention has the advantage of preventing oxidation of yellow peach grains during processing.

Description

technical field [0001] The invention relates to the field of jam, more specifically, it relates to a preparation method of lemon yellow peach jam and the jam. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. [0003] In the prior art, a patent application document with application publication number CN106722597A discloses a carambola jam, which includes the following formula components in parts by weight: 16-18 parts by weight of carambola, 1-4 parts of table salt, 4-9 parts of Angelica dahurica, white 7-10 parts of granulated sugar, 4-7 parts of starch, 7-9 parts of glucose, 3-7 parts of maltose, 1-3 parts of white vinegar, and 6-8 parts of egg yolk. A preparation method of carambola jam comprises the following steps: weighing raw materials according to the above weight, washing and peeling carambola, soaking in water for 1 hour, taking out, and beat...

AI Technical Summary

Problems solved by technology

[0006] Existing blueberry jam containing fruit grains contains fruit pulp, such as apples, carambola and pears, etc., but the fruit pulp is the pulp after ripening. During the ripening process, some nutrients in the fruit will be lost. Lost, and will soften the dietary fiber in the fruit, so using cooked fruit as fruit pieces in the jam will make the jam less chewy

[0007] If uncooked fruit is used as the fruit in the jam, although the chewing feeling of the jam is guaranteed, in the process of making the fruit, the fruit is generally processed in batches, cleaned in batches, peeled, divided and then Standby; after peeling and cutting like apples with better chewing feeling, carambola and pears, the phenolic substances in the cells will combine with the oxygen in the air under the action of phenolase to produce a large amount of quinones, resulting in fruit Oxidation, which affects the appearance quality of jam

[0008] Therefore, the chewing feeling of the jam will be worse if the ripe fruit is used as the fruit grains in the jam; the fruit grains in the jam made with unripe fruit will cause the problem of fruit oxidation, thereby affecting the appearance quality of the jam

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