CN105231416A - Method for making flavored pineapple jam - Google Patents
Method for making flavored pineapple jam Download PDFInfo
- Publication number
- CN105231416A CN105231416A CN201510689318.XA CN201510689318A CN105231416A CN 105231416 A CN105231416 A CN 105231416A CN 201510689318 A CN201510689318 A CN 201510689318A CN 105231416 A CN105231416 A CN 105231416A
- Authority
- CN
- China
- Prior art keywords
- pineapple
- jam
- boiling
- raw material
- pineapple jam
- Prior art date
- 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.)
- Pending
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000099147 Ananas comosus Species 0.000 title claims description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 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 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 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 description 2
- 244000288157 Passiflora edulis Species 0.000 claims description 2
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- KZNIFHPLKGYRTM-UHFFFAOYSA-N apigenin Chemical compound C1=CC(O)=CC=C1C1=CC(=O)C2=C(O)C=C(O)C=C2O1 KZNIFHPLKGYRTM-UHFFFAOYSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000011477 liquorice Nutrition 0.000 claims description 2
- 241000234671 Ananas Species 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 2
- 235000000235 Euphoria longan Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000035195 Peptidases Human genes 0.000 description 2
- 206010036392 Postmature baby Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- -1 fully stir Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000020151 honey milk drink Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- DCKVNWZUADLDEH-UHFFFAOYSA-N sec-butyl acetate Chemical compound CCC(C)OC(C)=O DCKVNWZUADLDEH-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a method for making flavored pineapple jam, which belongs to the processing field of food, and is characterized in that the method for making the flavored pineapple jam adopts processing flows of pretreating of raw materials, cutting, precooking, beating, fine grinding cooking, seasoning, bottling, sterilizing and finishing. The method for making the flavored pineapple jam has the beneficial effects that the method for making the flavored pineapple jam is of a pale yellow, fragrant and delicious, and has sweet flavor of pineapple. The flavored pineapple jam is rich in multivitamin, can promote digestion of intestines and stomachs, and has the effects of clearing summer-heat, promoting the production of body fluid to relieve thirst, losing weight and beautifying. The flavored pineapple jam is easy to store and convenient to carry, can be eaten all the year round, and is a green and healthy nutrient jam.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of local flavor pineapple jam.
Background technology
Pineapple shape is attractive in appearance, and pulp is golden yellow, and juice multi-flavor is sweet, vegetal pole horn of plenty.Containing abundant citric acid and protease in pineapple, can meat be softened, help digest and promote nutrient absorption.Pineapple is nutritious, and its composition comprises carbohydrate, protein, fat, vitamin A, B1, B2, proteolytic enzyme and calcium, phosphorus, iron, organic acid, niacin etc., especially the highest with Vitamin C content.
Study expression according to expert, proteolytic enzyme contained in pineapple can decomposing protein and aid digestion, for the modern of long-term edible too much meat and greasy food, is a kind of very suitable fruit.In addition, the tempting fragrance of pineapple is then from the acid butyl ester in its composition, has exciting salivary secretion and appetitive effect.Sweet, the micro-acid of pineapple taste, cold nature, has clearing away summerheat, promotes the production of body fluid to quench thirst, effect of diuresis, can be used for hindering that ruffian in heat, the hot polydipsia of body, abdomen is vexed, indigestion, difficult urination, the disease such as to feel dizzy.And in fruit juice, also containing a kind of with the similar ferment of gastric juice, can decomposition of protein, help digest.Delicious pineapple, this fruit not only can be lost weight, and has different effects to healthy.
Pineapple is eaten raw usually, and moisture easily runs off, not storage tolerance, for being processed into the comprehensive utilization that local flavor pineapple jam can realize pineapple raw material, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve pineapple not storage tolerance problem, a kind of preparation method of local flavor pineapple jam is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for local flavor pineapple jam, is characterized in that: the processing process adopting pretreatment of raw material → boiling → seasoning → bottling → sterilizing → finished product of cutting into slices → precook → pull an oar → refine, and concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the pineapple selected is ninety percent ripe;
B
,making beating, fine grinding: after pineapple section, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by pineapple sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add maltose, liquorice liquid, chamomile powder, rose paste and Passion Fruit Juice, fully stir, mix are 3.5 with malic acid adjustment pH;
E, bottling: local flavor pineapple jam is loaded in the bottle of having disinfected while hot, is cooled to 35 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 15 minutes by bottle, take out cooling, be finished product.
Beneficial effect: product of the present invention is light yellow, and delicate fragrance is good to eat, has the local flavor that pineapple is fresh and sweet; This product is rich in multivitamin, can promote gastrointestinal disturbances, there is clearing away summerheat, promote the production of body fluid to quench thirst, reduce weight beauty treatment effect.Being easy to storage, being convenient for carrying, throughout the year all edibles, is a kind of nourishing jam of green health.
Detailed description of the invention
Embodiment 1
:
A preparation method for local flavor pineapple jam, concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the pineapple selected is medium well, can not postmaturity, in case crude fibre is too many and affect outward appearance and the mouthfeel of local flavor pineapple jam; Longan is shelled and core, gets its pulp, clean and drain the water;
B
,making beating, fine grinding: after pineapple section, making beating, add fresh arillus longan, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by pineapple sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add protein sugar, honeysuckle powder, wolfberry juice, red date powder and malic acid, fully stir, mix are 2-3 with malic acid adjustment pH;
E, bottling: local flavor pineapple jam is loaded in the bottle of having disinfected while hot, is cooled to 60 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 25-30 minutes by bottle, take out cooling, be finished product.
Embodiment 2
:
A preparation method for local flavor pineapple jam, concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the pineapple selected is medium well, can not postmaturity, in case crude fibre is too many and affect outward appearance and the mouthfeel of local flavor pineapple jam;
B
,making beating, fine grinding: after pineapple section, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by pineapple sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add appropriate fructose, peppermint, tangerine peel powder, malic acid and citric acid, fully stir, mix are 2-3 with malic acid adjustment pH; Admix a little honey and condensed milk;
E, bottling: local flavor pineapple jam is loaded in the bottle of having disinfected while hot, is cooled to 60 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 25-30 minutes by bottle, take out cooling, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for local flavor pineapple jam, is characterized in that: the processing process adopting pretreatment of raw material → boiling → seasoning → bottling → sterilizing → finished product of cutting into slices → precook → pull an oar → refine, and concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the pineapple selected is ninety percent ripe;
B
,making beating, fine grinding: after pineapple section, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by pineapple sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add maltose, liquorice liquid, chamomile powder, rose paste and Passion Fruit Juice, fully stir, mix are 3.5 with malic acid adjustment pH;
E, bottling: local flavor pineapple jam is loaded in the bottle of having disinfected while hot, is cooled to 35 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 15 minutes by bottle, take out cooling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510689318.XA CN105231416A (en) | 2015-10-23 | 2015-10-23 | Method for making flavored pineapple jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510689318.XA CN105231416A (en) | 2015-10-23 | 2015-10-23 | Method for making flavored pineapple jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231416A true CN105231416A (en) | 2016-01-13 |
Family
ID=55029478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510689318.XA Pending CN105231416A (en) | 2015-10-23 | 2015-10-23 | Method for making flavored pineapple jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231416A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568301A (en) * | 2017-10-11 | 2018-01-12 | 安徽晟鑫农业科技发展有限公司 | A kind of pineapple taste moon cake of delicious health |
| CN110214914A (en) * | 2019-06-14 | 2019-09-10 | 新疆京洲和合生物科技开发有限公司 | A kind of Korla pear jam and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
-
2015
- 2015-10-23 CN CN201510689318.XA patent/CN105231416A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568301A (en) * | 2017-10-11 | 2018-01-12 | 安徽晟鑫农业科技发展有限公司 | A kind of pineapple taste moon cake of delicious health |
| CN110214914A (en) * | 2019-06-14 | 2019-09-10 | 新疆京洲和合生物科技开发有限公司 | A kind of Korla pear jam and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
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