CN105029142A - Snow pear-osmanthus fragrans jam as well as preparation method and application thereof - Google Patents
Snow pear-osmanthus fragrans jam as well as preparation method and application thereof Download PDFInfo
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- CN105029142A CN105029142A CN201510448234.7A CN201510448234A CN105029142A CN 105029142 A CN105029142 A CN 105029142A CN 201510448234 A CN201510448234 A CN 201510448234A CN 105029142 A CN105029142 A CN 105029142A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 133
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 80
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 80
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 75
- 239000003205 fragrance Substances 0.000 claims abstract description 28
- 241000220324 Pyrus Species 0.000 claims abstract description 27
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 25
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 25
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 25
- 239000001630 malic acid Substances 0.000 claims abstract description 25
- 235000011090 malic acid Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 235000019082 Osmanthus Nutrition 0.000 claims description 80
- 241000333181 Osmanthus Species 0.000 claims description 80
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 24
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 24
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 244000131522 Citrus pyriformis Species 0.000 claims description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 16
- -1 hydroxypropyl Chemical group 0.000 claims description 16
- 239000004302 potassium sorbate Substances 0.000 claims description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims description 16
- 229940069338 potassium sorbate Drugs 0.000 claims description 16
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 6
- 239000004299 sodium benzoate Substances 0.000 claims description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000001632 sodium acetate Substances 0.000 claims description 4
- 235000017281 sodium acetate Nutrition 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 7
- 206010011224 Cough Diseases 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021433 fructose syrup Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000007787 solid Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 244000269722 Thea sinensis Species 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 238000004026 adhesive bonding Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
Classifications
-
- 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
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- Confectionery (AREA)
Abstract
The invention discloses snow pear-osmanthus fragrans jam which is prepared from the following raw materials in percentage by weight: 30-40% of snow pears, 20-30% of high fructose syrup, 10-20% of water, 20-30% of white granulated sugar, 0.6-0.8% of osmanthus fragrans, 3-10% of a thickener, 0.2-0.8% of citric acid, 0.2-0.8% of malic acid, 0.05-0.5% of sodium citrate, 0.01-0.1% of a preservative, 0.001-0.01% of a pigment, 0.1-0.8% of pear essence and 0.1-0.8% of osmanthus fragrans essence, wherein the ratio of the snow pears to the osmanthus fragrans is 50:1. The invention further discloses a preparation method and application of the snow pear-osmanthus fragrans jam. During preparation, the snow pears with health efficacy is added for being matched with the fresh osmanthus fragrans, so that the snow pear-osmanthus fragrans jam is bright in color and lustre, fresh in fragrance, fine in taste, sour and sweet, and delicious; through scientific compatibility of the snow pears, the osmanthus fragrans and other raw materials, not only are the double fragrant tastes of the snow pears and the osmanthus fragrans kept, but also the tastes and the efficacy of the osmanthus fragrans and the snow pears are perfectly combined; meanwhile, the health function of moistening the lung to arrest cough is improved. Therefore, the snow pear-osmanthus fragrans jam has high values of nutrition and health, and serves as environment-friendly, healthy and natural food with a novel taste.
Description
Technical field
The present invention relates to food technology field, particularly snow pear osmanthus jam and its preparation method and application.
Background technology
Snow pear, the tender Bai Ruxue of meat.Record according to Compendium of Material Medica, " pears person, also, its property is fluently descending for profit." it medicinally can be controlled wind-heat, moistening lung, the cool heart, dissolving phlegm, fall fire, removing toxic substances.Medical research proves, pears taste is sweet cold in nature, tool promote the production of body fluid moisturize, effect of clearing heat and eliminating phlegm, nourishing blood and promoting granulation; There is again the effect reduced blood pressure with replenishing the vital essence and removing heat.
Sweet osmanthus, yellowish white, has loose cold broken knot, effect of preventing phlegm from forming and stopping coughing.
Jam, sweet and sour taste, being the instant food of western-style food, picnic, travelling at home, is also one of sandwich raw material of the food such as cake, bread, candy, ice cream.The jam such as sweet-scented osmanthus sauce are had to occur in the market, but it is sweet osmanthus taste mainly, there is not yet the main food with snow pear and sweet osmanthus with health care, mix through certain ratio, produce the report of mixed jam, and it has the double tastes of snow pear and sweet osmanthus concurrently simultaneously; And existing making jam technique need through the high temperature of long period boil or high/low temperature exchange boil, some nutrition of fruit can be lost and affect taste.
Summary of the invention
Technical problem to be solved by this invention be to provide nutritious, fill a prescription simple, pure and fresh tasty and refreshing, sour-sweet moderate and the snow pear osmanthus jam of the health-care effect that moistens the lung and relieve the cough can be strengthened, it is with snow pear and sweet osmanthus double tastes, also solves the unbalance problem causing taste not good of prior art raw material adding proportion.Present invention also offers preparation method and the application of this snow pear osmanthus jam.
Technical problem to be solved by this invention is achieved by the following technical programs:
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 30 ~ 40%, HFCS 20 ~ 30%, water 10 ~ 20%, white granulated sugar 20 ~ 30%, sweet osmanthus 0.6 ~ 0.8%, thickener 3 ~ 10%, citric acid 0.2 ~ 0.8%, malic acid 0.2 ~ 0.8%, natrium citricum 0.05 ~ 0.5%, anticorrisive agent 0.01 ~ 0.1%, pigment 0.001 ~ 0.01%, pear essence 0.1 ~ 0.8%, osmanthus flower fragrance 0.1 ~ 0.8%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
Preferably, described anticorrisive agent is any one in potassium sorbate, Sodium Benzoate and dehydro sodium acetate.Described pigment is lemon yellow or sunset yellow.Described thickener is any one in hydroxypropyl PASELLI EASYGEL, sodium carboxymethylcellulose, xanthans, pectin.
Snow pear osmanthus jam is preferably made up of the raw material of following weight percentage: snow pear 32%, HFCS 20%, water 20%, white granulated sugar 20%, sweet osmanthus 0.64%, hydroxypropyl PASELLI EASYGEL 5.36%, citric acid 0.8%, malic acid 0.2%, natrium citricum 0.05%, potassium sorbate 0.01%, lemon yellow 0.001%, pear essence 0.639%, osmanthus flower fragrance 0.3%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
Snow pear osmanthus jam is preferably made up of the raw material of following weight percentage: snow pear 31%, HFCS 26%, water 10%, white granulated sugar 21%, sweet osmanthus 0.62%, hydroxypropyl PASELLI EASYGEL 10%, citric acid 0.53%, malic acid 0.58%, natrium citricum 0.05%, potassium sorbate 0.019%, lemon yellow 0.001%, pear essence 0.1%, osmanthus flower fragrance 0.1%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
A preparation method for above-mentioned snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get 30 ~ 40% percentage by weight snow pears, 20 ~ 30% percentage by weight HFCSs, 20 ~ 30% percentage by weight white granulated sugars, 0.6 ~ 0.8% percentage by weight sweet osmanthus add in tank together, wherein snow pear and sweet osmanthus are added in the ratio of 50:1; Then add in tank after using 10 ~ 20% percentage by weight water to be dissolved by 3 ~ 10% percentage by weight thickeners, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, again 0.2 ~ 0.8% percentage by weight citric acid, 0.2 ~ 0.8% percentage by weight malic acid, 0.05 ~ 0.5% percentage by weight natrium citricum, 0.01 ~ 0.1% percentage by weight anticorrisive agent, 0.001 ~ 0.01% percentage by weight pigment, 0.1 ~ 0.8% percentage by weight pear essence, 0.1 ~ 0.8% percentage by weight osmanthus flower fragrance are added in tank successively, stir, mixing speed is 100rpm/min, time 10min, pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
A kind of above-mentioned snow pear osmanthus jam in the field of curing, Yoghourt field, catering field, confectionery area application.
Snow pear osmanthus jam prepared by the present invention can be applied in the field of curing, and as curing fillings, can give fine and smooth mouthfeel and distinctive local flavor.
Snow pear osmanthus jam prepared by the present invention can be applied in Yoghourt field, can add in Yoghourt by snow pear osmanthus jam, edible after stirring, and makes Yoghourt mouthfeel better, peculiar flavour and local flavor is full.
Snow pear osmanthus jam prepared by the present invention can be applied in catering field, can snow pear osmanthus jam be added in milk tea, after milk tea is made, add snow pear osmanthus jam, drink after stirring, in taffy local flavor, indistinctly have the distinctive taste of burst snow pear and sweet osmanthus.
Snow pear osmanthus jam prepared by the present invention can be applied in confectionery area, using snow pear osmanthus jam as candy centre, can enrich mouthfeel and the local flavor of candy.
The present invention has following beneficial effect:
The jam that the present invention produces adds the snow pear with health-care efficacy when making, and fresh sweet osmanthus of arranging in pairs or groups, make this jam bright color, fragrance be pure and fresh, mouthfeel is soft, sweet and sour taste, the scientific compatibility of raw material snow pear and sweet osmanthus, both snow pear sweet osmanthus double tastes had been remained, make again sweet osmanthus and snow pear mouthfeel and effect perfect adaptation, improve the health-care effect moistened the lung and relieve the cough simultaneously.The less employing high temperature of snow pear osmanthus jam preparation method of the present invention boils for a long time or high/low temperature exchange boils, and can retain its nutritional labeling preferably, make its healthy nutritive value high, be a kind of novel taste wholefood of green health.This snow pear osmanthus jam can be applied in multiple field of food, as added in Yoghourt, edible after stirring; Can add in milk tea, Instant Drinks together with milk tea; As candy centre, mouthfeel and the flavour of candy can be enriched.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be described in detail, and embodiment is only the preferred embodiment of the present invention, is not limitation of the invention.
Embodiment 1
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 40%, HFCS 20%, water 10%, white granulated sugar 24%, sweet osmanthus 0.8%, hydroxypropyl PASELLI EASYGEL 3.2%, citric acid 0.2%, malic acid 0.25%, natrium citricum 0.5%, potassium sorbate 0.1%, lemon yellow 0.01%, pear essence 0.14%, osmanthus flower fragrance 0.8%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then hydroxypropyl PASELLI EASYGEL being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, potassium sorbate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Embodiment 2
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 20%, HFCS 30%, water 13%, white granulated sugar 21%, sweet osmanthus 0.6%, sodium carboxymethylcellulose 3%, citric acid 0.2%, malic acid 0.6%, natrium citricum 0.245%, Sodium Benzoate 0.05%, lemon yellow 0.005%, pear essence 0.8%, osmanthus flower fragrance 0.5%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then sodium carboxymethylcellulose being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, Sodium Benzoate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Embodiment 3
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 32%, HFCS 20%, water 20%, white granulated sugar 20%, sweet osmanthus 0.64%, hydroxypropyl PASELLI EASYGEL 5.36%, citric acid 0.8%, malic acid 0.2%, natrium citricum 0.05%, potassium sorbate 0.01%, lemon yellow 0.001%, pear essence 0.639%, osmanthus flower fragrance 0.3%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then hydroxypropyl PASELLI EASYGEL being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, potassium sorbate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Embodiment 4
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 30%, HFCS 24%, water 10%, white granulated sugar 30%, sweet osmanthus 0.6%, xanthans 3%, citric acid 0.6%, malic acid 0.8%, natrium citricum 0.139%, dehydro sodium acetate 0.01%, sunset yellow 0.001%, pear essence 0.75%, osmanthus flower fragrance 0.1%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then xanthans being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, dehydro sodium acetate, sunset yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Embodiment 5
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 36%, HFCS 21%, water 16%, white granulated sugar 22%, sweet osmanthus 0.72%, pectin 3%, citric acid 0.48%, malic acid 0.239%, natrium citricum 0.35%, Sodium Benzoate 0.01%, lemon yellow 0.001%, pear essence 0.1%, osmanthus flower fragrance 0.1%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, then add after pectolysis in tank with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, Sodium Benzoate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Embodiment 6
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 31%, HFCS 26%, water 10%, white granulated sugar 21%, sweet osmanthus 0.62%, hydroxypropyl PASELLI EASYGEL 10%, citric acid 0.53%, malic acid 0.58%, natrium citricum 0.05%, potassium sorbate 0.019%, lemon yellow 0.001%, pear essence 0.1%, osmanthus flower fragrance 0.1%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then hydroxypropyl PASELLI EASYGEL being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, potassium sorbate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Comparative example 1
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 33%, HFCS 20%, water 20%, white granulated sugar 20%, sweet osmanthus 0.6%, hydroxypropyl PASELLI EASYGEL 4.4%, citric acid 0.8%, malic acid 0.2%, natrium citricum 0.05%, potassium sorbate 0.01%, lemon yellow 0.001%, pear essence 0.639%, osmanthus flower fragrance 0.3%, and wherein the ratio of snow pear and sweet osmanthus is 55:1.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then hydroxypropyl PASELLI EASYGEL being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, potassium sorbate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Comparative example 2
A kind of snow pear osmanthus jam, it is made up of the raw material of following weight percentage: snow pear 35%, HFCS 20%, water 18%, white granulated sugar 20%, sweet osmanthus 1.4%, hydroxypropyl PASELLI EASYGEL 4%, citric acid 0.8%, malic acid 0.2%, natrium citricum 0.05%, potassium sorbate 0.01%, lemon yellow 0.001%, pear essence 0.139%, osmanthus flower fragrance 0.4%, and wherein the ratio of snow pear and sweet osmanthus is 50:2.
The preparation method of this snow pear osmanthus jam, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get snow pear, HFCS, white granulated sugar, sweet osmanthus to add together in tank, add in tank after then hydroxypropyl PASELLI EASYGEL being dissolved with water, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, then citric acid, malic acid, natrium citricum, potassium sorbate, lemon yellow, pear essence, osmanthus flower fragrance are added successively in tank, stir, mixing speed is 100rpm/min, time 10min, and pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
In gained snow pear osmanthus jam, soluble solid content controls 60 ± 2%.
Trial test mode: the snow pear osmanthus jam of embodiment and comparative example gained is evaluated and tested by the present invention, evaluating method is equally applicable to the jam of other taste and type, adopt the mode of blank marking, 10 are invited to judge the expert of experience by jam and 50 ordinary consumer form criticism group, evaluation score is carried out to 10 indexs such as the color and luster of product, smell and flavour, form and tissues, adopt hundred-mark system point system, mark is higher, represent the best features of getting over product, Analyses Methods for Sensory Evaluation Results sees the following form.
| Project | Best features | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | Comparative example 1 | Comparative example 2 |
| Color and luster | Golden yellow, bright color, overall uniformity | 98 | 95 | 96 | 98 | 97 | 97 | 96 | 97 |
| Smell and flavour | There is snow pear and sweet osmanthus double tastes | 97 | 97 | 99 | 98 | 98 | 99 | 85 | 86 |
| Form | Gluing shape, without phenomenons such as layering, bleed, crystallization and impurity | 95 | 95 | 94 | 95 | 96 | 94 | 95 | 94 |
| Tissue | Delicate mouthfeel, without granular sensation | 90 | 90 | 91 | 89 | 88 | 92 | 90 | 89 |
| Sour-sweet degree | Sour-sweet moderate | 95 | 96 | 95 | 95 | 97 | 95 | 96 | 95 |
As can be seen from the above table, the snow pear osmanthus jam of various embodiments of the present invention is in golden yellow, and color and luster is beautiful, overall uniformity, in gluing shape, sour-sweet moderate, has pure snow pear flavor and sweet osmanthus fragrance, is subject to liking of most people.And the snow pear osmanthus jam of comparative example due to the blend proportion of snow pear and sweet osmanthus unbalance, a side on the high side masks the taste of the opposing party, cause single taste, therefore the blend proportion of snow pear and sweet osmanthus is the key factor obtaining pure snow pear flavor and sweet osmanthus fragrance double tastes.
The above embodiment only have expressed embodiments of the present invention; it describes comparatively concrete and detailed; but therefore can not be interpreted as the restriction to the scope of the claims of the present invention; in every case the technical scheme adopting the form of equivalent replacement or equivalent transformation to obtain, all should drop within protection scope of the present invention.
Claims (8)
1. snow pear osmanthus jam, it is made up of the raw material of following weight percentage:
Snow pear 30 ~ 40%, HFCS 20 ~ 30%, water 10 ~ 20%, white granulated sugar 20 ~ 30%, sweet osmanthus 0.6 ~ 0.8%, thickener 3 ~ 10%, citric acid 0.2 ~ 0.8%, malic acid 0.2 ~ 0.8%, natrium citricum 0.05 ~ 0.5%, anticorrisive agent 0.01 ~ 0.1%, pigment 0.001 ~ 0.01%, pear essence 0.1 ~ 0.8%, osmanthus flower fragrance 0.1 ~ 0.8%; Wherein, the ratio of snow pear and sweet osmanthus is 50:1.
2. snow pear osmanthus jam according to claim 1, is characterized in that, described anticorrisive agent is any one in potassium sorbate, Sodium Benzoate and dehydro sodium acetate.
3. snow pear osmanthus jam according to claim 1, is characterized in that, described pigment is lemon yellow or sunset yellow.
4. snow pear osmanthus jam according to claim 1, is characterized in that, described thickener is any one in hydroxypropyl PASELLI EASYGEL, sodium carboxymethylcellulose, xanthans, pectin.
5. snow pear osmanthus jam according to claim 1, is characterized in that, is made up of the raw material of following weight percentage:
Snow pear 32%, HFCS 20%, water 20%, white granulated sugar 20%, sweet osmanthus 0.64%, hydroxypropyl PASELLI EASYGEL 5.36%, citric acid 0.8%, malic acid 0.2%, natrium citricum 0.05%, potassium sorbate 0.01%, lemon yellow 0.001%, pear essence 0.639%, osmanthus flower fragrance 0.3%.
6. snow pear osmanthus jam according to claim 1, is characterized in that, is made up of the raw material of following weight percentage:
Snow pear 31%, HFCS 26%, water 10%, white granulated sugar 21%, sweet osmanthus 0.62%, hydroxypropyl PASELLI EASYGEL 10%, citric acid 0.53%, malic acid 0.58%, natrium citricum 0.05%, potassium sorbate 0.019%, lemon yellow 0.001%, pear essence 0.1%, osmanthus flower fragrance 0.1%.
7. a preparation method for snow pear osmanthus jam as claimed in claim 1, comprises the following steps:
1) snow pear pretreatment: get fresh snow pear peeling stoning, dice after cleaning up for subsequent use;
2) sweet osmanthus pretreatment: get sweet osmanthus carry out picking and clean dry for subsequent use;
3) get 30 ~ 40% percentage by weight snow pears, 20 ~ 30% percentage by weight HFCSs, 20 ~ 30% percentage by weight white granulated sugars, 0.6 ~ 0.8% percentage by weight sweet osmanthus add in tank together, wherein snow pear and sweet osmanthus are added in the ratio of 50:1; Then add in tank after using 10 ~ 20% percentage by weight water to be dissolved by 3 ~ 10% percentage by weight thickeners, and heat 95 DEG C and carry out pasteurization 10min;
4) after sterilizing, again 0.2 ~ 0.8% percentage by weight citric acid, 0.2 ~ 0.8% percentage by weight malic acid, 0.05 ~ 0.5% percentage by weight natrium citricum, 0.01 ~ 0.1% percentage by weight anticorrisive agent, 0.001 ~ 0.01% percentage by weight pigment, 0.1 ~ 0.8% percentage by weight pear essence, 0.1 ~ 0.8% percentage by weight osmanthus flower fragrance are added in tank successively, stir, mixing speed is 100rpm/min, time 10min, pH value controls 3 ~ 4;
5) in gnotobasis, filling and sealing is carried out.
8. a snow pear osmanthus jam according to claim 1 in the field of curing, Yoghourt field, catering field, confectionery area application.
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| CN107223706A (en) * | 2017-07-19 | 2017-10-03 | 江苏润普食品科技股份有限公司 | A kind of less salt pickled radish Compositional antiseptic agent |
| CN107822034A (en) * | 2017-10-31 | 2018-03-23 | 格瑞果汁工业（天津）有限公司 | A kind of Chilled Mango Sago Cream with Pomelo compound nectar and preparation method thereof |
| CN108740658A (en) * | 2018-06-12 | 2018-11-06 | 广州市糖匠食品有限公司 | A kind of rock sugar sweet osmanthus snow pear puree and preparation method thereof |
| CN108783345A (en) * | 2018-06-28 | 2018-11-13 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii chrysanthemum medlar jam and preparation method thereof |
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| CN108740658A (en) * | 2018-06-12 | 2018-11-06 | 广州市糖匠食品有限公司 | A kind of rock sugar sweet osmanthus snow pear puree and preparation method thereof |
| CN108783341A (en) * | 2018-06-12 | 2018-11-13 | 广州市糖匠食品有限公司 | A kind of the tea sauce formulation and production technology of the chrysanthemum medlar pyrus nivalis flavor of heat-clearing improving eyesight |
| CN108783345A (en) * | 2018-06-28 | 2018-11-13 | 湖南艾达伦科技有限公司 | A kind of Siraitia grosvenorii chrysanthemum medlar jam and preparation method thereof |
| CN108902844A (en) * | 2018-06-28 | 2018-11-30 | 湖南艾达伦科技有限公司 | A kind of sweet osmanthus pyrus nivalis composite flavor tea sauce and preparation method thereof |
| CN110638016A (en) * | 2019-10-16 | 2020-01-03 | 杭州美特醇香食品有限公司 | Jam with sweet osmanthus fermented glutinous rice flavor and preparation method thereof |
| CN112493446A (en) * | 2020-12-08 | 2021-03-16 | 广东志造生物科技有限公司 | Green and healthy sweet sauce for baking and application thereof |
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| CN113892613A (en) * | 2021-10-29 | 2022-01-07 | 格瑞果汁工业（天津）有限公司 | Rose-long honeydew melon jam and preparation method thereof |
| CN113951481A (en) * | 2021-11-09 | 2022-01-21 | 中山市福德利得食品科技有限公司 | Flower jam capable of being puffed, and preparation method and application thereof |
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Address after: 511330 Guangzhou City, Zengcheng province stone beach town Industrial Park Ping Ling Industrial Zone Applicant after: Erect high food Limited by Share Ltd Address before: 511330 Guangzhou City, Zengcheng province stone beach town Industrial Park Ping Ling Industrial Zone Applicant before: Guangdong Li Gao Food Co., Ltd |
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Application publication date: 20151111 |