CN101991069B

CN101991069B - Method for preparing Sinkiang bergamot pear paste with natural color

Info

Publication number: CN101991069B
Application number: CN2010102976602A
Authority: CN
Inventors: 钟进义; 李瑞琴; 李晓云
Original assignee: XINJIANG HAIRUISHENG BIO-ENGINEERING Co Ltd; Qingdao University
Current assignee: XINJIANG HAIRUISHENG BIO-ENGINEERING Co Ltd; Qingdao University
Priority date: 2010-09-30
Filing date: 2010-09-30
Publication date: 2013-08-21
Anticipated expiration: 2030-09-30
Also published as: CN101991069A

Abstract

The invention discloses a method for preparing Sinkiang bergamot pear paste with natural color, which comprises the following steps of: (1) washing and cutting Sinkiang bergamot pears; (2) soaking pear pieces at high temperature for a short time, and cutting off pear skin and pear kernels; (2) crushing into pear syrup, heating, boiling and concentrating into cooked pear syrup; (3) adjusting the sour and sweet degree of the cooked pear syrup to prepare an original pear paste; and (4) packaging, sterilizing and cooling to obtain the product. The Sinkiang bergamot pear paste prepared by using the method is colorless and translucent natural bergamot pear pulp color instead of yellowish-brown and other deep colors, the taste becomes more fine and smooth because of no skin dreg particles, and the treatment processes of precooking, dreg removal by filtering, color adjusting and the like of the traditional method are also simplified.

Description

The preparation method of a kind of natural colour Xinjiang bergamot pear cream

Technical field

The present invention relates to the preparation method of a kind of Xinjiang bergamot pear cream, specifically a kind of with fresh Xinjiang bergamot pear the pears skin and the organized enzyme deactivation in the pears nuclear tissue after get pears meat through making beating, boil the method for making the yellowish pink pear syrup of natural pears.

Background technology

The Xinjiang bergamot pear is one of Xinjiang region characteristic woods fruit of abounding with, and is the most representative with the bergamot pear that the Xinjiang Korla City produces.Xinjiang bergamot pear cream refers to that with the Xinjiang bergamot pear be the thick liquid bergamot pear goods that raw material is made.The color and luster of tradition pear syrup or pears jam products is yellowish-brown or the bronzing of the different depths, and the reason of color and luster formation also reacts relevant with the organized enzyme that pears skin and pears are examined in the tissue with the yellowish-brown that pears meat composition contacts the back generation except allocating with pigment.The processing method of pear syrup or pears jam products is to cut (or piece) into pieces after earlier pears being cleaned at present, placing pot to add suitable quantity of water again precooked about 20 minutes, adopt milling process acquisition pear juice or crush method to make the pears slurry then, make pear syrup or pears jam products finally by technologies such as filter cleaner, heating infusion, allotment composition and bottlings.Because what this method was used when precooking, cut, pressing juice processing such as (or making beating) is full pears (containing Pi Hehe), when filter cleaner, skin, nuclear all can not be removed totally, so in pressing processes such as juice (or making beating) and heating infusion, can form yellowish-brown gradually.This color and luster reaction of bergamot pear is very sensitive, can produce as long as have pears skin and the pears nuclear tissue of trace.Because the sensory properties of this color and luster is relatively poor, thus when formulated product, then need with pigment product color to be adjusted, and can only be adjusted to dark color.The product of Sheng Chaning not only loses natural impression in this way, and also can there be difference in the product color of different batches or time, especially in the pear syrup because of contain the pears skin, the pears nuclear particle is smooth inadequately, influences product quality.

Summary of the invention

Deficiency at the prior art existence, technical problem to be solved by this invention is, the preparation method of a kind of natural colour Xinjiang bergamot pear cream is provided, it is dark and be prone to that color and luster is inconsistent to wait deficiency to overcome pear syrup color that present method produces, and in the pear syrup because containing pears skin, the not good defective of pears nuclear particle mouthfeel.

For solveing the technical problem, the technical solution adopted in the present invention is, the preparation method of a kind of natural colour Xinjiang bergamot pear cream, and it comprises the following steps: that a. cleans cutting Xinjiang bergamot pear, short time high temperature soaks excision pears skin behind the pears piece, pears nuclear; B. be ground into the ripe pears slurry of living pears slurry back heating infusion simmer down to; C. allocate the sour-sweet degree of ripe pears slurry, make former pear syrup; D. make finished product after packing the sterilization cooling.

The preparation method of above-mentioned natural colour Xinjiang bergamot pear cream, its concrete grammar is:

A. the fresh Xinjiang bergamot pear of use amount is cleaned the back stripping and slicing, the pears piece was placed 100 ℃ of boiling water immersion treatment 2-4 minute, take out the pears piece and examine tissue and weighing pears meat weight with cutter excision pears skin and pears;

B. pears meat is placed pulverizer, living pears slurry is made in the drinking water pulverizing that adds 10-30% pears meat weight; Living pears slurry is heated to 100 ℃ of infusions concentrates 0.5-1.0 hour, with the water evaporates that adds, the volume that makes the pears volume of slurry return back to original pears meat slurry is ripe pears slurry;

C. adding sucrose and citric acid are adjusted sour-sweet degree in ripe pears slurry, and the sucrose consumption is the 10-20% of pears meat weight, and the citric acid consumption is that the concentration of 0.5-1.0% pears meat weight is 1% citric acid solution, continue heating and are former pear syrup in 10-15 minute;

D. former pear syrup is packed into through in the packing material that boils sterilization, and packing material sealed to be placed in the steamer took out in moise-heat sterilization 20-30 minute, place 70-80 ℃ and 40-50 ℃ of warm water to cool off step by step successively, place running water until room temperature at last, be natural colour Xinjiang bergamot pear cream finished product.

The preparation method of above-mentioned natural colour Xinjiang bergamot pear cream, its step a. described with the Xinjiang bergamot pear clean the back stripping and slicing for vertically to being cut into four, and the pears piece was placed 100 ℃ of boiling water immersion treatment 2-4 minute.

The preparation method of natural colour of the present invention Xinjiang bergamot pear cream, earlier the Xinjiang bergamot pear is carried out the short time high temperature immersion treatment with 100 ℃ of boiling water, make the organized enzyme inactivation in pears skin and the pears nuclear, again with cutter with pears skin and pears nuclear tissue remove clean after, pull an oar again and processing such as infusion.Use the Xinjiang bergamot pear cream of method preparation of the present invention, its outward appearance is not dark color and lusters such as yellowish-brown, but be colourless translucent natural bergamot pear yellowish pink, and and it is more fine and smooth because not containing skin solid impurity particle mouthfeel, also simplified treatment process such as the precooking of existing method, filter cleaner and color and luster allotment.

The specific embodiment

The present invention is described in more detail below in conjunction with embodiment.

Embodiment 1

1. get 3 of fresh Xinjiang bergamot pears, each all with fruit knife vertically to being cut into four;

2. the pears piece is placed the pot that fills 1000ml boiling water to continue to add heat soaking 3 minutes;

3. get the pears piece and examine with fruit knife excision pears skin and pears, taking by weighing weight with electronic scale is 100g pears meat;

4. pears meat is shredded in the rearmounted pulverizer, add running water 20ml making beating, make the living pears slurry of about 120ml;

5. whole living pears slurries are placed the beaker of 250ml, be heated to 100 ℃ of infusions 40 minutes, transpiring moisture makes volume reduce 20ml, obtains the ripe pears slurry of 100ml;

6. the sucrose solution 20ml of adding 50% and 1% citric acid solution 0.5ml in ripe pears slurry continue 100 ℃ of infusions 10 minutes, obtain former pear syrup;

7. former pear syrup is packed into through in the vial that boils sterilization and seal, be placed in the steamer moise-heat sterilization again 20 minutes;

8. the vial that will sterilize places 70 ℃ of water to keep earlier 5 minutes, places 40 ℃ of water to keep again 5 minutes, places running water to make temperature be down to room temperature at last, is bottled natural colour Xinjiang bergamot pear cream.

Embodiment 2

2. the pears piece is placed the pot that fills 1000ml boiling water to continue to add heat soaking 2 minutes;

4. pears meat is shredded in the rearmounted pulverizer, add running water 10ml making beating, make the living pears slurry of about 110ml;

5. whole living pears slurries are placed the beaker of 250ml, be heated to 100 ℃ of infusions 30 minutes, transpiring moisture makes volume reduce 10ml, obtains the ripe pears slurry of 100ml;

6. the sucrose solution 40ml of adding 50% and 1% citric acid solution 1.0ml in ripe pears slurry continue 100 ℃ of infusions 15 minutes, obtain former pear syrup;

7. former pear syrup is packed into through in the vial that boils sterilization and seal, be placed in the steamer moise-heat sterilization again 30 minutes;

8. the vial that will sterilize places 80 ℃ of water to keep earlier 5 minutes, places 50 ℃ of water to keep again 5 minutes, places running water to make temperature be down to room temperature at last, is bottled natural colour Xinjiang bergamot pear cream.

Embodiment 3

1. get 3 of fresh Xinjiang bergamot pears, each all vertically half-and-half is cut into four with fruit knife;

2. the pears piece is placed the pot that fills 1000ml boiling water to continue to add heat soaking 4 minutes;

4. pears meat is shredded in the rearmounted pulverizer, add running water 30ml making beating, make the living pears slurry of about 130ml;

5. whole living pears slurries are placed the beaker of 250ml, be heated to 100 ℃ of infusions 1 hour, transpiring moisture makes volume reduce 30ml, obtains the ripe pears slurry of 100ml;

6. the sucrose solution 30ml of adding 50% and 1% citric acid solution 0.8ml in ripe pears slurry continue 100 ℃ of infusions 13 minutes, obtain former pear syrup;

7. former pear syrup is packed into through in the packaging bag of boiling sterilization and seal, be placed in the steamer moise-heat sterilization again 25 minutes;

8. the packaging bag that will sterilize places 75 ℃ of water to keep earlier 5 minutes, places 45 ℃ of water to keep again 5 minutes, places running water to make temperature be down to room temperature at last, is packed natural colour Xinjiang bergamot pear cream.

Claims

1. the preparation method of a natural colour Xinjiang bergamot pear cream, its concrete grammar is:

B. pears meat is placed pulverizer, living pears slurry is made in the drinking water pulverizing that adds 10-30% pears meat weight; Living pears slurry is heated to 100 ℃ of infusions concentrates 0.5-1.0 hour, with the water evaporates that adds, make the pears volume of slurry recover living pears volume of slurry and be ripe pears slurry;

2. the preparation method of natural colour according to claim 1 Xinjiang bergamot pear cream, it is characterized in that: its step a is described to clean the back stripping and slicing with the Xinjiang bergamot pear, and it is for vertically to being cut into four.