CN103815221A - Preparation method of kiwi-fruit jam - Google Patents
Preparation method of kiwi-fruit jam Download PDFInfo
- Publication number
- CN103815221A CN103815221A CN201410071984.2A CN201410071984A CN103815221A CN 103815221 A CN103815221 A CN 103815221A CN 201410071984 A CN201410071984 A CN 201410071984A CN 103815221 A CN103815221 A CN 103815221A
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- Prior art keywords
- kiwi
- preparation
- juice
- fruit jam
- fruit
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 48
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 6
- 235000021028 berry Nutrition 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 4
- 206010038743 Restlessness Diseases 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000001754 anti-pyretic effect Effects 0.000 description 3
- 239000002221 antipyretic Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000006210 lotion Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000219066 Actinidiaceae Species 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a preparation method of kiwi-fruit jam. The preparation comprises following steps of: 1) peeling kiwi fruits, adding 1-2 times of water, squeezing, and filtering to obtain kiwi juice; and 2) adding the kiwi juice into a pot, based on the weight of the kiwi juice, adding 0.1-0.5% of table salt, 1-3% of lemon juice and 15-25% of maltose, heating to 80-90 DEG C, maintaining the temperature until the solid content is 30-40%, adding 15-25% of xylitol and 5-10% of wine, stirring uniformly, filling a can, sterilizing and cooling. The kiwi-fruit jam is sweet, sour and refreshing, is free of kiwi seeds, and is greenyellow and glossy. The kiwi-fruit jam has good flavor proper to the kiwi-fruit jam, and has functions of regulating middle energizer and flow of qi, beautifying, keeping young, promoting the production of body fluid, moistening dryness, relieving fever and restlessness, and the like.
Description
Technical field
The present invention relates to a kind of preparation method of fruit jam, be specifically related to a kind of preparation method of kiwi-fruit jam.
Background technology
Kiwi berry is the fruit of Actinidiaceae plant Kiwi berry.Kiwi berry is rich in vitamin, soluble dietary fiber and mineral matter, and it is nutritious.Have the king's of Vc laudatory title.Taste acid, sweet, cold in nature, there is regulating QI of the middle-JIAO, promote the production of body fluid and moisturize, the effects such as antipyretic relieving restlessness.
The jam of selling is in the market raw material mainly with fresh fruit greatly, add some sucrose, stabilizing agent etc. and be processed into jam, the jam of making has retained the nutritional labeling of pulp and juice, be unfavorable for that human body digests and assimilates but jam sugar content is higher, can not meet the desire of consumer to cuisines, do not reach the object of health care.The jam sweet and sour palatability of making of Kiwi berry, unique flavor, is the good merchantable brand of going with rice or bread.But how the Kiwi berry jam of selling on market is containing seed, and seed is sour and astringent, affects mouthfeel.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of kiwi-fruit jam, and the sweet acid of this kiwi-fruit jam is tasty and refreshing, is yellow green, glossy, there is the due excellent flavor of kiwi-fruit jam, there is regulating QI of the middle-JIAO, beautifying face and moistering lotion, promotes the production of body fluid and moisturizes, the effects such as antipyretic relieving restlessness.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A preparation method for kiwi-fruit jam, comprises the following steps:
1) by Kiwi berry peeling, add 1～2 times of water, squeezing, filtration, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 1～3% lemon juice and 15～25% the maltose of its weight 0.1～0.5%, be heated to 80～90 ℃ and maintenance, until solid content is 30～40%, add again 15～25% xylitol and 5～10% wine to stir and evenly mix, tinning, sterilization, cooling.
Preferably, described sterilization mode is the sterilization of water-bath continuous rolling, and its sterilization water temperature, time are respectively 95～100 ℃, 15～30 minutes.
Preferably, described wine is the one in rice wine, Eaux-De-Vie, and its alcohol content is 8～12%(v/v).
Preferably, described filter method is for being folded into 2～4 layers of filtration with gauze.
The invention has the advantages that: in raw material of the present invention, take Kiwi berry as primary raw material, be equipped with lemon juice, effectively adopted original fruital, acid, sweet taste, make the compound jam special taste making, but also add a small amount of wine, make the kiwi-fruit jam that makes cool and cold, warm and not scorching, give out strong aroma, improve the single local flavor of traditional jam, be more conducive to the object that human body more easily absorbs various nutritional labelings and discharges toxin, promote human body metabolism, it is sweetener that effect the present invention of enhancing human body immunity of organism adopts xylitol, effectively reduce the sugariness of jam, make the kiwi-fruit jam that makes sour-sweet moderate, without Kiwi berry seed, nutritious, color and luster is stable, long shelf-life, also there is regulating QI of the middle-JIAO, beautifying face and moistering lotion, promote the production of body fluid and moisturize, the effects such as antipyretic relieving restlessness.
The specific embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A preparation method for kiwi-fruit jam, the steps include:
1) by Kiwi berry peeling, add 2 times of water, squeezing, be folded into 3 layers of filtration with gauze, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 2% lemon juice and 20% the maltose of its weight 0.3%, be heated to 85 ℃ and maintenance, until solid content is 35%, adding 20% xylitol and 8% alcohol content is 10%(v/v again) rice wine stir and evenly mix, tinning, in 98 ℃ of water-bath continuous rollings sterilization 23 minutes, cooling.
Embodiment 2
A preparation method for kiwi-fruit jam, the steps include:
1) by Kiwi berry peeling, add 2 times of water, squeezing, be folded into 4 layers of filtration with gauze, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 2% lemon juice and 15% the maltose of its weight 0.5%, be heated to 90 ℃ and maintenance, until solid content is 36%, adding 25% xylitol and 7% alcohol content is 8%(v/v again) rice wine, Eaux-De-Vie stir and evenly mix, tinning, in 100 ℃ of water-bath continuous rollings sterilization 15 minutes, cooling.
Embodiment 3
A preparation method for kiwi-fruit jam, the steps include:
1) by Kiwi berry peeling, add 1 times of water, squeezing, be folded into 2 layers of filtration with gauze, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 1% lemon juice and 25% the maltose of its weight 0.3%, be heated to 80 ℃ and maintenance, until solid content is 40%, adding 22% xylitol and 5% alcohol content is 12%(v/v again) rice wine, Eaux-De-Vie stir and evenly mix, tinning, in 95 ℃ of water-bath continuous rollings sterilization 30 minutes, cooling.
Embodiment 4
A preparation method for kiwi-fruit jam, the steps include:
1) by Kiwi berry peeling, add 1 times of water, squeezing, be folded into 3 layers of filtration with gauze, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 3% lemon juice and 23% the maltose of its weight 0.1%, be heated to 85 ℃ and maintenance, until solid content is 30%, adding 15% xylitol and 10% alcohol content is 10%(v/v again) rice wine, Eaux-De-Vie stir and evenly mix, tinning, in 95 ℃ of water-bath continuous rollings sterilization 25 minutes, cooling.
Claims (4)
1. a preparation method for kiwi-fruit jam, is characterized in that, comprises the following steps:
1) by Kiwi berry peeling, add 1～2 times of water, squeezing, filtration, get kiwi-fruit juice;
2) kiwi-fruit juice is put into pot, and add salt, 1～3% lemon juice and 15～25% the maltose of its weight 0.1～0.5%, be heated to 80～90 ℃ and maintenance, until solid content is 30～40%, add again 15～25% xylitol and 5～10% wine to stir and evenly mix, tinning, sterilization, cooling.
2. preparation method according to claim 1, is characterized in that: described sterilization mode is the sterilization of water-bath continuous rolling, and its sterilization water temperature, time are respectively 95～100 ℃, 15～30 minutes.
3. preparation method according to claim 1, is characterized in that: described wine is the one in rice wine, Eaux-De-Vie, and its alcohol content is 8～12%(v/v).
4. preparation method according to claim 1, is characterized in that: described filter method is for being folded into 2～4 layers of filtration with gauze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071984.2A CN103815221A (en) | 2014-02-28 | 2014-02-28 | Preparation method of kiwi-fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410071984.2A CN103815221A (en) | 2014-02-28 | 2014-02-28 | Preparation method of kiwi-fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815221A true CN103815221A (en) | 2014-05-28 |
Family
ID=50750750
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410071984.2A Pending CN103815221A (en) | 2014-02-28 | 2014-02-28 | Preparation method of kiwi-fruit jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815221A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938888A (en) * | 2015-06-10 | 2015-09-30 | 安徽禾众农业科技有限公司 | Kiwi-fruit jam and preparation method thereof |
| CN105010915A (en) * | 2015-07-21 | 2015-11-04 | 江苏华桑食品科技有限公司 | Vitamin maintaining kiwi jam and manufacturing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744160A (en) * | 2008-12-11 | 2010-06-23 | 唐文锋 | Making method of flowery jam |
| CN103099083A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Preparation method of kiwifruit jam |
| CN103141730A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of papaya jam |
| CN103250933A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Apple and pineapple rice wine jam and preparation method thereof |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
-
2014
- 2014-02-28 CN CN201410071984.2A patent/CN103815221A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744160A (en) * | 2008-12-11 | 2010-06-23 | 唐文锋 | Making method of flowery jam |
| CN103099083A (en) * | 2011-11-12 | 2013-05-15 | 郭志惠 | Preparation method of kiwifruit jam |
| CN103141730A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of papaya jam |
| CN103250933A (en) * | 2013-04-16 | 2013-08-21 | 蚌埠市金旺食品有限公司 | Apple and pineapple rice wine jam and preparation method thereof |
| CN103652530A (en) * | 2013-12-02 | 2014-03-26 | 南通双和食品有限公司 | Kiwi fruit fruitcake and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938888A (en) * | 2015-06-10 | 2015-09-30 | 安徽禾众农业科技有限公司 | Kiwi-fruit jam and preparation method thereof |
| CN105010915A (en) * | 2015-07-21 | 2015-11-04 | 江苏华桑食品科技有限公司 | Vitamin maintaining kiwi jam and manufacturing method thereof |
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Application publication date: 20140528 |