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Processing method of pineapple (pineapple) jam

A processing method and jam technology, applied in the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve the problem of high sugar content in jam, and achieve the effect of rich aroma, low temperature and crisp taste

Pending Publication Date: 2022-03-04
GUANGDONG AIB POLYTECHNIC COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the invention provides a processing method of pineapple (pineapple) jam, which solves the problem of high sugar content in the jam

Method used

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  • Processing method of pineapple (pineapple) jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Such as figure 1 As shown, the embodiment of the present invention provides a kind of processing method of pineapple (pineapple) jam, takes each weight portion raw material according to following formula: 40 parts of pineapple grains, 10 parts of F55 fructose syrup, 10 parts of white granulated sugar, 5 parts of modified starch part, 35 parts of water, 0.1 part of pectin, 0.1 part of potassium sorbate, 0.0005 part of tartrazine, 0.0005 part of sunset yellow, 0.1 part of citric acid, 0.1 part of pineapple essence, 0.2 part of vitamin C, and its specific preparation method is as follows: Firstly, starch slurry and glue are prepared, then mixed jam is prepared, auxiliary materials are added to obtain finished jam, and finally the finished jam is sterilized and packaged.

[0024] The pineapple grain is to select mature pineapple without disease, peel and cut into pieces, the size of the pieces is 5mm, and the modified starch is hydroxypropyl distarch phosphate.

[0025] Th...

Embodiment 2

[0030] Weigh each raw material by weight according to the following formula: 50 parts of pineapple grains, 15 parts of F55 fructose syrup, 12 parts of white granulated sugar, 2 parts of modified starch, 21 parts of water, 0.8 parts of pectin, 0.05 parts of potassium sorbate, lemon yellow 0.001 part, 0.0008 part of sunset yellow, 0.5 part of citric acid, 0.4 part of pineapple essence, 0.8 part of vitamin C.

Embodiment 3

[0032] Weigh each raw material by weight according to the following formula: 58 parts of pineapple grains, 15 parts of F55 fructose syrup, 8 parts of white granulated sugar, 3 parts of modified starch, 16 parts of water, 1 part of pectin, 0.04 parts of potassium sorbate, lemon yellow 0.0005 parts, 0.0004 parts of sunset yellow, 0.8 parts of citric acid, 0.8 parts of pineapple essence, 1 part of vitamin C.

[0033] Extracting embodiment one to three of the present invention and traditional pineapple jam detection comparison form sees the following table (sampling is 100g):

[0034] Brix Cellulose Vitamin C (100g content) Embodiment one 25 1.4g 0.80g Embodiment two 32 1.7g 0.95g Embodiment Three 33 1.6g 1.50g Traditional Pineapple Jam 60-80 0.1g 30.00mg

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Abstract

The invention provides a processing method of pineapple (pineapple) jam, and relates to the technical field of jam production and preparation. The processing method of the pineapple (pineapple) jam comprises the following steps: weighing the following raw materials in parts by weight according to the following formula: 40 to 80 parts of pineapple granules, 5 to 25 parts of F55 high fructose corn syrup, 5 to 25 parts of white granulated sugar, 2 to 5 parts of modified starch, 25 to 35 parts of water, 0.1 to 1 part of pectin, 0.05 to 0.1 part of potassium sorbate, 0.0005 to 0.02 part of lemon yellow, 0.0005 to 0.005 part of sunset yellow, 0.1 to 1 part of citric acid, 0.1 to 0.5 part of pineapple essence and 0.2 to 1 part of vitamin C; the specific preparation method comprises the following steps: firstly preparing starch slurry and a glue solution, then preparing mixed jam, adding auxiliary materials to obtain finished jam, and finally sterilizing and packaging the finished jam. The pineapple jam can preserve nutritional ingredients in fruits to the maximum extent, is crisp and tasty in taste and rich in fragrance, is rich in vitamin C, has a relatively strong antioxidant function, ensures the bright color of the pineapple jam, and delays browning.

Description

technical field [0001] The invention relates to the field of jam production and preparation, in particular to a processing method of pineapple (pineapple) jam. Background technique [0002] A gelatinous mass mixed with fruit, sugar, and an acidity regulator to make jam is a way to preserve fruit for a long time. It is mainly used to spread on bread or toast. Regardless of small fruits such as strawberries, blueberries, grapes, roses, or large fruits such as plums, oranges, apples, and peaches, they can also be made into jam, but usually only one kind of fruit is used for preparation at the same time. Jam contains natural fruit acid, which can promote the secretion of digestive juice, enhance appetite and help digestion. Jam can also increase pigment, which has an auxiliary effect on iron deficiency anemia. Jam is rich in potassium and zinc, which can eliminate fatigue and enhance memory. Infants and young children eating jam can supplement calcium and phosphorus and prev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/41A23L33/15
CPCA23L21/12A23L5/41A23L33/15A23V2002/00A23V2200/324A23V2200/02A23V2200/048A23V2250/708A23V2250/032A23V2250/5072A23V2250/606A23V2250/61A23V2250/5118
Inventor 万俊张孝芹李磊刘雪梅黄皓璋赵炫李宝玉
Owner GUANGDONG AIB POLYTECHNIC COLLEGE
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