CN104509761B - Stew pear syrup and preparation method thereof - Google Patents
Stew pear syrup and preparation method thereof Download PDFInfo
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- CN104509761B CN104509761B CN201410177182.XA CN201410177182A CN104509761B CN 104509761 B CN104509761 B CN 104509761B CN 201410177182 A CN201410177182 A CN 201410177182A CN 104509761 B CN104509761 B CN 104509761B
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- 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
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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a kind of stewed pear syrup and preparation method thereof, this is stewed pear syrup and is matched by following mass component：Concentrated pear juice：100 parts, Siraitia grosvenorii concentrate：9 13 parts, water：25 35 parts, by uniform pear syrup mixed above, 69 71Brix of Baume degrees is concentrated into by infusion, concentration technology, then through cooling down, sterilizing, cooling down, filtering, the concerned process steps processing such as filling then obtains the finished product that Baume degrees is 69 71Brix and stewes pear syrup.This stewes pear syrup and preparation method thereof, and the concentrated pear juice that inspissated juice industry is introduced in its formula replaces traditional pears fresh fruit as the raw material for stewing pear syrup, since concentrated pear juice can be with long-time storage so that it carries out stewing throughout the year being produced into order to possible of pear syrup；Concentrated pear juice has higher cycles of concentration in itself, therefore prolonged infusion concentration time is avoided during use；Concentrated pear juice is that its component is identical with pear juice using pears as a kind of inspissated juice made from raw material in itself, does not influence it as pear syrup raw material is stewed and uses, in good taste and beneficial to human body.
Description
Technical field
The present invention relates to a kind of stewed pear syrup and preparation method thereof.
Background technology
Traditional stewed pear syrup, its production method have two kinds, and one kind is using pears as raw material, after being squeezed the juice, in jacketed pan
After carrying out infusion concentration, obtained after adding the raw material sterilizations such as (or being not added with) sugar, Chinese medicine juice.Another kind is that pears are cut into block to add water
Squeeze the juice after infusion softening, be placed in jacketed pan and heat concentration, when closing on striking point, add (or being not added with) sugar, Chinese medicine juice etc.
After raw material sterilization.
According to above conventional method process, can cause two large-scale production bottlenecks, one be its using pears as raw material, its
Necessarily influenced be subject to season, could only be produced and processed in the season of pears listing and stew pear syrup, the other is the mistake of pear juice concentration
Journey is completed in jacketed pan, this causes the production cycle to be grown, and directly limit the yield of stewed pear syrup.
The content of the invention
In order to overcome drawbacks described above, the present invention provides a kind of stewed pear syrup and preparation method thereof, can mass produce in the four seasons,
And it is beneficial to human body, it is in good taste.
The present invention in order to solve its technical problem used by technical solution be：
A kind of production method of stewed pear syrup, comprises the following steps:
1. in terms of mass fraction, 100 parts of concentrated pear juice is taken, adds 20-35 parts of water, fully stirs evenly dilution, and make the ripple of pear juice
U.S. degree reaches 50-56Brix, and dilution is completed；
2. the pear juice after dilution is placed in jacketed pan, 90-95 DEG C is heated to, after keeping the temperature 30 minutes, then is cooled to
Less than 50 DEG C, infusion processing is completed, obtains stewing pear syrup semi-finished product；
3. 9-13 portions of Siraitia grosvenorii concentrates are added in stewed pear syrup semi-finished product after cooling, and stir evenly；
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, being concentrated into Baume degrees is
The stewed pear syrup of 69-71Brix；
5. the stewed pear syrup after concentration is subjected to sterilization processing：90-95 DEG C is heated to, is kept for 30 seconds, sterilization finishes postcooling
To less than 30 DEG C；
6. removing big granule foreign with strainer filtering, then it is filled in packaging material, so far obtains stewing pear syrup finished product.
Further as this hair is improved：
The step 1. in, in terms of mass fraction, add 30 parts of water.
The step 1. in, the Baume degrees of the pear juice after dilution reaches 52-54Brix.
The step 3. in, the Baume degrees of the Siraitia grosvenorii concentrate is 7-9Brix, and mass fraction is 11 parts.
The step 6. in, the filter opening size of the strainer is 240 mesh.
The present invention also provides a kind of stewed pear syrup, it is made by above-mentioned production method.
The beneficial effects of the invention are as follows：This stewes pear syrup and preparation method thereof, and inspissated juice industry is introduced in its formula
Concentrated pear juice replace raw material of traditional pears fresh fruit as stewed pear syrup, since concentrated pear juice can be with long-time storage so that its
Being produced into order to possible for stewed pear syrup is carried out throughout the year；Concentrated pear juice has higher cycles of concentration in itself, therefore during use
Avoid prolonged infusion concentration time；Concentrated pear juice is using pears as a kind of inspissated juice made from raw material, its component in itself
It is identical with pear juice, it is not influenced as pear syrup raw material is stewed uses.When using concentrated pear juice as raw material, due to its vacuum concentration
Technique productions, so itself is without stewed flavor of the pear syrup through infusion of tradition, therefore the present invention in process by its into
After the appropriate dilution of row, infusion temperature and time is strictly controlled using jacketed pan, after it is obtained infusion within the shortest time
Flavor, processing is into pear syrup is stewed by using (and unconventional jacketed pan heating concentration) is concentrated in vacuo for the pear juice after infusion, again
The more time has been saved, traditional fabrication is overcome by the selection of above raw material and the improvement of technique has stewed pear syrup and be limited by season
With the bottleneck of yield.
Embodiment
Embodiment 1:
A kind of production method of stewed pear syrup, is respectively adopted following steps：
1. taking 100 kilograms of concentrated pear juice, add about 35 kilograms of water, fully stir evenly dilution, concentrated pear juice is diluted to Baume degrees
For 54Brix.
2. the pear juice after dilution is placed in jacketed pan, 90 DEG C are heated to, after keeping the temperature 30 minutes, then is cooled to 50 DEG C
Hereinafter, infusion processing is completed, obtains stewing pear syrup semi-finished product.
3. about 11 kilograms of Siraitia grosvenorii concentrates are added stewed pear syrup semi-finished product after cooling, and stir evenly.
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, being concentrated into Baume degrees is
The stewed pear syrup of 70Brix.
5. the stewed pear syrup after concentration is subjected to sterilization processing：95 DEG C are heated to, is kept for 30 seconds, 30 is cooled to after sterilization
Below DEG C.
6. removing big granule foreign with the strainer filtering of 240 mesh, then it is filled in packaging material, so far obtains stewing pears
Cream.
The stewed pear syrup that above-described embodiment 1 obtains can directly be eaten, and be drunk after can also being added to the water dilution, while can add
Add and manufactured for beverage, cake.
Embodiment 2:
A kind of production method of stewed pear syrup, is respectively adopted following steps：
1. taking 100 kilograms of concentrated pear juice, add about 25 kilograms of water, fully stir evenly dilution, concentrated pear juice is diluted to Baume degrees
56Brix。
2. the pear juice after dilution is placed in jacketed pan, 95 DEG C are heated to, after keeping the temperature 30 minutes, then is cooled to 50 DEG C
Hereinafter, infusion processing is completed, obtains stewing pear syrup semi-finished product.
3. about 9 kilograms of Siraitia grosvenorii concentrates are added stewed pear syrup semi-finished product after cooling, and stir evenly.
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, being concentrated into Baume degrees is
The stewed pear syrup of 69Brix.
5. the stewed pear syrup after concentration is subjected to sterilization processing：93 DEG C are heated to, is kept for 30 seconds, 30 is cooled to after sterilization
Below DEG C.
6. removing big granule foreign with the strainer filtering of 240 mesh, then it is filled in packaging material, so far obtains stewing pears
Cream.
The stewed pear syrup that above-described embodiment 2 obtains can directly be eaten, and be drunk after can also being added to the water dilution, while can add
Add and manufactured for beverage, cake.
Embodiment 3:
A kind of production method of stewed pear syrup, is respectively adopted following steps：
1. taking 100 kilograms of concentrated pear juice, add about 30 kilograms of water, fully stir evenly dilution, concentrated pear juice is diluted to Baume degrees
54Brix。
2. the pear juice after dilution is placed in jacketed pan, 92 DEG C are heated to, after keeping the temperature 30 minutes, then is cooled to 50 DEG C
Hereinafter, infusion processing is completed, obtains stewing pear syrup semi-finished product.
3. about 13 kilograms of Siraitia grosvenorii concentrates are added stewed pear syrup semi-finished product after cooling, and stir evenly.
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, being concentrated into Baume degrees is
The stewed pear syrup of 71Brix.
5. the stewed pear syrup after concentration is subjected to sterilization processing：94 DEG C are heated to, is kept for 30 seconds, 30 is cooled to after sterilization
Below DEG C.
6. removing big granule foreign with the strainer filtering of 240 mesh, then it is filled in packaging material, so far obtains stewing pears
Cream.
The stewed pear syrup that above-described embodiment 3 obtains can directly be eaten, and be drunk after can also being added to the water dilution, while can add
Add and manufactured for beverage, cake.
Embodiment 4:
A kind of production method of stewed pear syrup, is respectively adopted following steps：
1. taking 100 kilograms of concentrated pear juice, add about 28 kilograms of water, fully stir evenly dilution, concentrated pear juice is diluted to Baume degrees
55Brix。
2. the pear juice after dilution is placed in jacketed pan, 91 DEG C are heated to, after keeping the temperature 30 minutes, then is cooled to 50 DEG C
Hereinafter, infusion processing is completed, obtains stewing pear syrup semi-finished product.
3. about 12 kilograms of Siraitia grosvenorii concentrates are added stewed pear syrup semi-finished product after cooling, and stir evenly.
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, being concentrated into Baume degrees is
The stewed pear syrup of 70Brix.
5. the stewed pear syrup after concentration is subjected to sterilization processing：92 DEG C are heated to, is kept for 30 seconds, 30 is cooled to after sterilization
Below DEG C.
6. removing big granule foreign with the strainer filtering of 240 mesh, then it is filled in packaging material, so far obtains stewing pears
Cream.
The stewed pear syrup that above-described embodiment 4 obtains can directly be eaten, and be drunk after can also being added to the water dilution, while can add
Add and manufactured for beverage, cake.
Claims (2)
1. a kind of production method of stewed pear syrup, it is characterised in that comprise the following steps:
1. in terms of mass fraction, 100 parts of concentrated pear juice is taken, adds 20-35 parts of water, fully stirs evenly dilution, and make the Baume degrees of pear juice
Reach 50-56Brix, dilution is completed；
2. the pear juice after dilution is placed in jacketed pan, 90-95 DEG C is heated to, after keeping the temperature 30 minutes, then is cooled to 50 DEG C
Hereinafter, infusion processing is completed, obtains stewing pear syrup semi-finished product；
3. 9-13 portions of Siraitia grosvenorii concentrates are added in stewed pear syrup semi-finished product after cooling, and stir evenly；
4. the stewed pear syrup that Siraitia grosvenorii concentrate is added by more than carries out vacuum concentration processing, it is 69- to be concentrated into Baume degrees
The stewed pear syrup of 71Brix；
5. the stewed pear syrup after concentration is subjected to sterilization processing：90-95 DEG C is heated to, is kept for 30 seconds, 30 is cooled to after sterilization
Below DEG C；
6. removing big granule foreign with strainer filtering, then it is filled in packaging material, so far obtains stewing pear syrup finished product；
Wherein：The step 1. in, in terms of mass fraction, add 30 parts of water, the Baume degrees of the pear juice after dilution reaches 52-
54Brix；The step 3. in, the Baume degrees of the Siraitia grosvenorii concentrate is 7-9Brix, and mass fraction is 11 parts；Described
Step 6. in, the filter opening size of the strainer is 240 mesh.
2. a kind of stewed pear syrup, is obtained as the production method described in claim 1.
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| CN201410177182.XA CN104509761B (en) | 2014-04-29 | 2014-04-29 | Stew pear syrup and preparation method thereof |
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| CN201410177182.XA CN104509761B (en) | 2014-04-29 | 2014-04-29 | Stew pear syrup and preparation method thereof |
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| CN104509761A CN104509761A (en) | 2015-04-15 |
| CN104509761B true CN104509761B (en) | 2018-05-15 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2621076C1 (en) * | 2016-10-31 | 2017-05-31 | Магомед Эминович Ахмедов | Tkemali, cherry plum, mirabelle and cornel compote production method |
| CN107183634B (en) * | 2017-05-17 | 2018-08-14 | 山东农业大学 | The initiative and application of the excellent processing quality new varieties of pears |
| CN109329828A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | Nine filter of one kind, nine refining fruit cream preparation process |
| CN109329829A (en) * | 2018-09-04 | 2019-02-15 | 姜方成 | A kind of fruit cream preparation process not adding preservative |
| CN110250469A (en) * | 2019-07-24 | 2019-09-20 | 漯河千鹤农业发展有限公司 | A kind of preparation method of pear syrup |
| CN112515163A (en) * | 2020-11-21 | 2021-03-19 | 袁鑫 | Preparation method of ginseng and mulberry pear syrup |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912133A (en) * | 2010-06-25 | 2010-12-15 | 山东银丰深海矿泉有限公司 | Mung bean and pear juice beverage and preparation method thereof |
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| CN103283902A (en) * | 2013-06-20 | 2013-09-11 | 桂林中族中药股份有限公司 | Grosvenor Momordica Leaf-containing ginger tea and preparation method thereof |
| CN103461870B (en) * | 2013-07-22 | 2014-12-17 | 浦江县李字头梨膏糖厂 | Pear syrup candy and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912133A (en) * | 2010-06-25 | 2010-12-15 | 山东银丰深海矿泉有限公司 | Mung bean and pear juice beverage and preparation method thereof |
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