CN102349602A - Passion fruit and pear jam and preparation method thereof - Google Patents

Passion fruit and pear jam and preparation method thereof Download PDF

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Publication number
CN102349602A
CN102349602A CN2011103184855A CN201110318485A CN102349602A CN 102349602 A CN102349602 A CN 102349602A CN 2011103184855 A CN2011103184855 A CN 2011103184855A CN 201110318485 A CN201110318485 A CN 201110318485A CN 102349602 A CN102349602 A CN 102349602A
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Prior art keywords
parts
passion fruit
pears
maltose
weight
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CN2011103184855A
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Chinese (zh)
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刘俊奕
苏远芳
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刘俊奕
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Priority to CN2011103184855A priority Critical patent/CN102349602A/en
Publication of CN102349602A publication Critical patent/CN102349602A/en
Pending legal-status Critical Current

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Abstract

The invention discloses passion fruit and pear jam and a preparation method thereof. The passion fruit and pear jam is prepared by the following raw materials in part by weight: 600 to 800 parts of passion fruit, 300 to 400 parts of pears, 400 to 500 parts of water, 40 to 60 parts of lemon juice, 10 to 25 parts of jelly powder and 200 to 280 parts of maltose. The preparation method comprises the following steps that: 1) the passion fruit is washed and sliced to take out passion fruit meat; 2) pears are washed, peeled off, denucleated and sliced into blocks, pear blocks are arranged into a blender to be processed into pear paste; 3) lemons are washed and peeled off, seeds of the lemons are removed, and then the lemons are squeezed to obtain the lemon juice; 4) the passion fruit meat is placed into the water to be boiled, then the jelly powder and the maltose are added into the passion fruit meat to be cooked with slow fire under the stirring state until the jelly powder and the maltose are dissolved, then the pear paste and the lemon juice is added to be cooked with slow fire under the stirring state until the paste is in a thick state, and the paste is bottled and sealed to be stored in a refrigerator after being cooled to obtain the passion fruit and pear jam. The passion fruit and pear jam has strong fruity fragrance, is soft to taste, is appropriately sweet and sour and has functions on producing a refreshing effect to the mind, nourishing the skin, beautifying the feature and helping the digestion.

Description

Passion fruit the operatic circle sauce and preparation method thereof
Technical field
The invention belongs to food technology field, specifically is passion fruit the operatic circle sauce; The present invention also will disclose the preparation method of this passion fruit the operatic circle sauce.
Background technology
Jam is after fruit, sugar and acidity regulator are mixed, through boiling the gelatinous mass that obtains, also to be jam.Making jam is a kind of method of preserving fruit for a long time, and jam mainly is used for being applied on bread or the toast edible.Existing jam is of a great variety, taste also is not quite similar; For example publication number is: CN102028132A, denomination of invention are the Chinese invention patent application of " rose aloe water jam and preparation method thereof ", disclose a kind of rose aloe water jam and preparation method thereof.This rose aloe water jam consists of by mass fraction: 30~40 parts of apples; 30~45 parts of pears; 40~50 parts in peach, 50~60 parts in tomato, 15~20 parts of raisins; 20~25 parts of red dates; 10~15 parts of matrimony vines, 10~15 parts of Flos Rosae Rugosas pollens, 15~20 parts of aloes; 15~20 parts of white sugar, 5~8 parts of vinegar.Preparation method's step of rose aloe water jam is: will be ground into<apple, pears, peach, tomato, red date, matrimony vine, the aloe of the fritter of 2 * 2mm; With raisins, Flos Rosae Rugosas pollen, white sugar and vinegar; Boil 3~5h at 100~120 ℃; After cool to 80~90 ℃ and boil 2~3h, promptly make rose aloe water jam.Rose aloe water jam contains the nutritional labeling of various fruit, and has health-care efficacy, is the tasty and refreshing composite water jam of a kind of mouthfeel.But its composition of raw materials too complex, and boil through the high temperature of long time, some nutrition of fruit can be lost.In addition, do not see that passion fruit and pears are the jam of feedstock production at present yet.
Summary of the invention
That the technical problem that the present invention will solve provides is nutritious, the prescription simple, the passion fruit the operatic circle sauce of sweet and sour taste; The present invention also will disclose the preparation method of this passion fruit the operatic circle sauce.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
Passion fruit the operatic circle sauce is to be processed by following raw material in weight portion:
600~800 parts of passion fruits, 300~400 parts of pears, 400~500 parts in water, 40~60 parts of lemon juices, 10~25 parts of jelly powders, 200~280 parts of maltose.
The weight proportion of each raw material is preferably:
650~750 parts of passion fruits, 320~380 parts of pears, 420~480 parts in water, 45~55 parts of lemon juices, 15~22 parts of jelly powders, 220~270 parts of maltose.
The optimum weight proportioning of each raw material is:
700 parts of passion fruits, 350 parts of pears, 450 parts in water, 50 parts of lemon juices, 20 parts of jelly powders, 240 parts of maltose.
Said jelly powder can be selected the jelly powder of the various brands of selling on the market for use.
The preparation method of passion fruit the operatic circle sauce of the present invention comprises the steps:
1) get the fresh passion fruit of 600~800 weight portions and clean, cut, take out passion fruit meat, subsequent use;
2) get that 300~400 weight portion pears are cleaned, peeling, stoning, stripping and slicing, put into mixer, beat into pears mud;
3) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
4) getting passion fruit meat that step 1) obtains puts into 400~500 weight parts waters and boils; Then to wherein adding 10~25 weight portion jelly powders, 200~280 weight portion maltose; Little fire boils to jelly powder and maltose and dissolves fully under stirring; Again to wherein adding step 2) the pears mud that makes, the lemon juice that 40~60 weight portion step 3) make; Little fire boils to sauce and is thick under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Passion fruit the operatic circle sauce of the present invention is to form with feedstock production such as passion fruit collocation pears, lemon juices; The jam fruital of gained is strong, mouthfeel is soft, sour-sweet suiting; The various nutritions of raw material passion fruit, pears, lemon juice are farthest kept; And do not contain any chemical addition agent; Have produce refreshing effect to the mind, skin maintenance, help digest, effects such as preventing phlegm from forming and stopping coughing, relief of constipation, raising immune function of human body, be a kind of health, green, delicious wholefood.
The specific embodiment
With embodiment the present invention is described further below, but the present invention is not limited to these embodiment.
Below umber described in each embodiment be weight portion.
Embodiment 1
1) get 600 parts of fresh passion fruits and clean, cut, take out passion fruit meat, subsequent use;
2) get that 300 portions of pears are cleaned, peeling, stoning, stripping and slicing, put into mixer, beat into pears mud;
3) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
4) getting passion fruit meat that step 1) obtains puts into 400 water and boils; Pull out minister jelly powder, 200 portions of maltose to wherein adding 10 parts of commercially available sieve then; Little fire boils to jelly powder and maltose and dissolves fully under stirring; Again to wherein adding step 2) the pears mud that makes, 40 portions of lemon juices that step 3) makes; Little fire boils to sauce and is thick under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Embodiment 2
1) get 800 parts of fresh passion fruits and clean, cut, take out passion fruit meat, subsequent use;
2) get that 400 portions of pears are cleaned, peeling, stoning, stripping and slicing, put into mixer, beat into pears mud;
3) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
4) getting passion fruit meat that step 1) obtains puts into 500 parts of water and boils; Pull out minister jelly powder, 280 portions of maltose to wherein adding 25 parts of commercially available sieve then; Little fire boils to jelly powder and maltose and dissolves fully under stirring; Again to wherein adding step 2) the pears mud that makes, 60 portions of lemon juices that step 3) makes; Little fire boils to sauce and is thick under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
Embodiment 3
1) get 700 parts of fresh passion fruits and clean, cut, take out passion fruit meat, subsequent use;
2) get that 350 portions of pears are cleaned, peeling, stoning, stripping and slicing, put into mixer, beat into pears mud;
3) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
4) getting passion fruit meat that step 1) obtains puts into 450 parts of water and boils; Then to wherein adding 20 parts of commercially available nest, three flowers and fruits agars, 240 portions of maltose; Little fire boils to jelly powder and maltose and dissolves fully under stirring; Again to wherein adding step 2) the pears mud that makes, 50 portions of lemon juices that step 3) makes; Little fire boils to sauce and is thick under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.

Claims (4)

1. passion fruit the operatic circle sauce is characterized in that it being to be processed by following raw material in weight portion:
600~800 parts of passion fruits, 300~400 parts of pears, 400~500 parts in water, 40~60 parts of lemon juices, 10~25 parts of jelly powders, 200~280 parts of maltose.
2. passion fruit the operatic circle sauce according to claim 1 is characterized in that the weight proportion of each raw material is:
650~750 parts of passion fruits, 320~380 parts of pears, 420~480 parts in water, 45~55 parts of lemon juices, 15~22 parts of jelly powders, 220~270 parts of maltose.
3. passion fruit the operatic circle sauce according to claim 2 is characterized in that the weight proportion of each raw material is:
700 parts of passion fruits, 350 parts of pears, 450 parts in water, 50 parts of lemon juices, 20 parts of jelly powders, 240 parts of maltose.
4. the preparation method of passion fruit the operatic circle sauce comprises the steps:
1) get the fresh passion fruit of 600~800 weight portions and clean, cut, take out passion fruit meat, subsequent use;
2) get that 300~400 weight portion pears are cleaned, peeling, stoning, stripping and slicing, put into mixer, beat into pears mud;
3) get new lemon and clean, remove the peel, go seed, squeeze the juice, obtain lemon juice;
4) getting passion fruit meat that step 1) obtains puts into 400~500 weight parts waters and boils; Then to wherein adding 10~25 weight portion jelly powders, 200~280 weight portion maltose; Little fire boils to jelly powder and maltose and dissolves fully under stirring; Again to wherein adding step 2) the pears mud that makes, the lemon juice that 40~60 weight portion step 3) make; Little fire boils to sauce and is thick under stirring; The bottling sealing treats that putting into refrigerator after it cools off preserves, and promptly gets.
CN2011103184855A 2011-10-19 2011-10-19 Passion fruit and pear jam and preparation method thereof Pending CN102349602A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103184855A CN102349602A (en) 2011-10-19 2011-10-19 Passion fruit and pear jam and preparation method thereof

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Application Number Priority Date Filing Date Title
CN2011103184855A CN102349602A (en) 2011-10-19 2011-10-19 Passion fruit and pear jam and preparation method thereof

Publications (1)

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CN102349602A true CN102349602A (en) 2012-02-15

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103027284A (en) * 2013-01-15 2013-04-10 郑海鸿 Watermelon jam and preparation method thereof
CN103766855A (en) * 2012-10-25 2014-05-07 黄嘉欣 Chrysanthemum jam and preparation method thereof
CN103766682A (en) * 2012-10-25 2014-05-07 黄嘉欣 Multi-flavor jam and preparation method thereof
CN104256235A (en) * 2014-09-22 2015-01-07 胡本奎 Preparation method of bergamot pear health sauce
CN104273407A (en) * 2014-10-29 2015-01-14 苗娥 Nutritional jam and manufacturing method thereof
CN104686882A (en) * 2015-02-13 2015-06-10 高深 Passion fruit jelly and preparation method thereof
CN105192502A (en) * 2014-07-05 2015-12-30 彭常安 Passion fruit jam powder processing method
CN105192501A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits and blueberries as well as preparation method of jam
CN105192499A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, pineapples and bananas as well as preparation method of jam
CN105192493A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, apples and pears as well as preparation method of jam
CN105192500A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, grapes and roses as well as preparation method of jam
CN105266105A (en) * 2015-10-19 2016-01-27 桂林白石润东百香果开发有限公司 Passion fruit and kiwifruit jam and preparation method thereof
CN105475938A (en) * 2015-12-25 2016-04-13 张凯 Cheery and Lycium chinensis jam
CN106260816A (en) * 2015-05-18 2017-01-04 桂林裕鑫农业科技有限公司 A kind of sugar-free Passifolra edulis fruit jam and preparation method thereof
CN106307321A (en) * 2016-08-18 2017-01-11 江新祥 Cherry jam and preparation method thereof
CN107048262A (en) * 2017-06-20 2017-08-18 广西蒙山县纯香百香果专业合作社 A kind of passion fruit slurry and its processing method
CN107373549A (en) * 2017-08-22 2017-11-24 浦北县龙腾食品有限公司 A kind of production technology of passion fruit sauce
CN108077850A (en) * 2017-11-14 2018-05-29 广西博白县乾福真家庭农场 A kind of preparation method of passion fruit sauce

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Publication number Priority date Publication date Assignee Title
CN1084033A (en) * 1993-08-13 1994-03-23 广西亚热带作物研究所 Have papaya fruit juice, jam of flavour and preparation method thereof
CN101480235A (en) * 2009-01-20 2009-07-15 华南农业大学 Low-sugar lichee jam and preparation method thereof
CN201515674U (en) * 2009-10-28 2010-06-30 周冠旻 Passionflower further processing combined production line

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1084033A (en) * 1993-08-13 1994-03-23 广西亚热带作物研究所 Have papaya fruit juice, jam of flavour and preparation method thereof
CN101480235A (en) * 2009-01-20 2009-07-15 华南农业大学 Low-sugar lichee jam and preparation method thereof
CN201515674U (en) * 2009-10-28 2010-06-30 周冠旻 Passionflower further processing combined production line

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* Cited by examiner, † Cited by third party
Title
陈智毅等: "西番莲的加工利用研究", 《现代食品科技》 *

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103766855A (en) * 2012-10-25 2014-05-07 黄嘉欣 Chrysanthemum jam and preparation method thereof
CN103766682A (en) * 2012-10-25 2014-05-07 黄嘉欣 Multi-flavor jam and preparation method thereof
CN103027284A (en) * 2013-01-15 2013-04-10 郑海鸿 Watermelon jam and preparation method thereof
CN105192502A (en) * 2014-07-05 2015-12-30 彭常安 Passion fruit jam powder processing method
CN104256235A (en) * 2014-09-22 2015-01-07 胡本奎 Preparation method of bergamot pear health sauce
CN104273407A (en) * 2014-10-29 2015-01-14 苗娥 Nutritional jam and manufacturing method thereof
CN104686882A (en) * 2015-02-13 2015-06-10 高深 Passion fruit jelly and preparation method thereof
CN106260816A (en) * 2015-05-18 2017-01-04 桂林裕鑫农业科技有限公司 A kind of sugar-free Passifolra edulis fruit jam and preparation method thereof
CN105192501A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits and blueberries as well as preparation method of jam
CN105192499A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, pineapples and bananas as well as preparation method of jam
CN105192500A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, grapes and roses as well as preparation method of jam
CN105266105A (en) * 2015-10-19 2016-01-27 桂林白石润东百香果开发有限公司 Passion fruit and kiwifruit jam and preparation method thereof
CN105192493A (en) * 2015-10-19 2015-12-30 桂林白石润东百香果开发有限公司 Jam containing passion fruits, apples and pears as well as preparation method of jam
CN105475938A (en) * 2015-12-25 2016-04-13 张凯 Cheery and Lycium chinensis jam
CN106307321A (en) * 2016-08-18 2017-01-11 江新祥 Cherry jam and preparation method thereof
CN107048262A (en) * 2017-06-20 2017-08-18 广西蒙山县纯香百香果专业合作社 A kind of passion fruit slurry and its processing method
CN107373549A (en) * 2017-08-22 2017-11-24 浦北县龙腾食品有限公司 A kind of production technology of passion fruit sauce
CN108077850A (en) * 2017-11-14 2018-05-29 广西博白县乾福真家庭农场 A kind of preparation method of passion fruit sauce

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Application publication date: 20120215