CN106107763A - A kind of processing method stinging rose autumn pear fruit jam - Google Patents
A kind of processing method stinging rose autumn pear fruit jam Download PDFInfo
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- CN106107763A CN106107763A CN201610734948.9A CN201610734948A CN106107763A CN 106107763 A CN106107763 A CN 106107763A CN 201610734948 A CN201610734948 A CN 201610734948A CN 106107763 A CN106107763 A CN 106107763A
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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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of processing method stinging rose autumn pear fruit jam, described thorn rose autumn pear fruit jam uses rose hip, Jing-Qiu Pear to be primary raw material, through pretreatment of raw material, crushing and beating, ferment treatment, allotment, homogenizing, deaerate, concentrate, be homogenized, the step such as canned, sterilized storage processes.The present invention is evaporated moisture before raw material crushing and beating, reduce the moisture in raw material, improve the conversion of sugar in fresh feed, improve the mouthfeel of finished product thorn rose autumn pear jam finished product, raw slurry is carried out compound enzyme process, substantially increase the utilization ratio of raw material, fully separate out the active substance in raw material, improve the utilization ratio of raw material, repeatedly homogenizing is carried out before thorn rose autumn pear fruit jam concentrates, improve quality and the mouthfeel of thorn rose autumn pear fruit jam, sweet mouthfeel is agreeable to the taste, beans body thickness appropriateness, there is appetite strengthening, facilitating digestion, blood pressure lowering, the effects such as slow down aging.
Description
Technical field
The processing method that the present invention relates to a kind of fruit jam, especially relates to a kind of processing method stinging rose autumn pear fruit jam.
Background technology
Rose hip, has another name called Rosa bella, and nutritious dahurian rose fruit is worth height, containing flavonoid, organic acid, Coumarins, black alcohol, multiple
Olefines, Saponin, protein, saccharide, fatty oil, volatile oil and 17 kinds of aminoacid, containing 28 kinds of elements, wherein have rich
14 kinds of necessary trace element of human body such as the clearer and more definite zinc of rich biological activity, ferrum, selenium.Abundant nutritional labeling makes thorn rose
Fruit has the effects such as appetite strengthening, facilitating digestion, blood pressure lowering, slow down aging.
Jing-Qiu Pear, fruit is big, and outward appearance is golden yellow, sparkling and crystal-clear bright, and meat is white, crisp, tender, thin, juice multi-flavor is sweet, storage tolerance, has " south
Pears king " laudatory title.Gold autumn Pericarpium Pyri is thin, and core is little, and edible rate is up to 84.95%.Sarcocarp is pure white, the most easy to change after cutting, stone cell little and
Few, meat is delicate, and juice multi-flavor is sweet.Jing-Qiu Pear total sugar, vitamin C content are superior to Huanghua Pear and pear.
At present, rose hip, in addition to being eaten as wild fruit, is also processed to the products such as tea, beverage, fruit jelly, and Jing-Qiu Pear removes
Outside edible, not yet utilized by large-scale processing, such as the patent disclosure gold autumn melonidum of Application No. 201310718325.9
The brewage process of vinegar, raw material slag is discarded after raw material is squeezed the juice by it, causes the waste of raw material, causes the utilization rate of raw material relatively
Low.
Summary of the invention
The technical problem to be solved is with rose hip, Jing-Qiu Pear as raw material, it is provided that a kind of appetite strengthening, promotion
Digestion, blood pressure lowering, the processing method stinging rose autumn pear fruit jam of slow down aging, improve rose hip, Jing-Qiu Pear nutritive value and warp
The nutrient substance that Ji is worth, is sufficiently reserved in raw material, improves the utilization rate of raw material.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, be filtered dry moisture after cleaning, rose will be stung
Really, Jing-Qiu Pear enucleation stripping and slicing respectively prepare rose hip block, Jing-Qiu Pear block, take 10kg rose hip block, the mixing of 6kg Jing-Qiu Pear block all
Even, prepare mixing raw material, by mixing raw material put into sodium chloride concentration be 8%, sodium bicarbonate concentration be 0.9% mixed solution in soak
Bubble 30min, takes out after immersion and will carry out moisture evaporation, water content under 68 DEG C of constant temperatures in mixing raw material tiling drying plant
Evaporate the 25% of mixing raw material weight,；
B. crushing and beating: to moisture evaporate after 10kg mixing raw material in add 6kg the selenium-rich water solution that concentration is 4%,
The sodium ascorbate of 0.3kg, persistently smashs 15min in the bruisher of 1000r/min to pieces, makes raw slurry；
C. ferment treatment: add in 10kg raw slurry the pectase of 0.2kg, the cellulase of 0.3kg, 2kg Flos Camelliae Japonicae rotten,
The peony pollen of 2kg, the Sucus Rosae Normalis of 1kg, mix homogeneously, it is 42 DEG C that temperature controls, and the time is 3.5h；
D. allotment: add 4kg high fructose syrup, the maltose alcohol of 2kg, the Nashi Pear of 2kg in the 10kg raw slurry after ferment treatment
Juice, the Fructus Crataegi juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg, the citric acid of 0.5kg, the malic acid of 0.5kg, the sodium citrate of 0.06kg,
The starch of 0.02kg, the potassium sorbate of 0.01kg, the carboxymethyl cellulose of 0.01kg, 0.01kg xanthan rubber powder mix, and stir
Mix uniformly, prepare mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 78 DEG C, and homogenization pressure is 45Mpa, homogenizing 2 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 106 kPas
18min, pours in vacuum decker by the mixed liquor after degassing, is that at 57 DEG C, circulation concentrates 60min in-0.4Mpa, temperature, dense
It is reduced to soluble solid content when reaching 72%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 8min, by golden for rose hip after grinding 3 times
Autumn pear concentrate carries out fill, and fill temperature is 88 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 30s of 126 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Beneficial effect: the present invention is evaporated moisture before raw material crushing and beating, the moisture reduced in raw material contains
Amount, improves the conversion of sugar in fresh feed, improves the mouthfeel of finished product thorn rose autumn pear jam finished product, carries out raw slurry multiple
Synthase processes, and substantially increases the utilization ratio of raw material, fully separates out the active substance in raw material, improves the utilization effect of raw material
Rate, carries out repeatedly homogenizing before thorn rose autumn pear fruit jam concentrates, and improves quality and the mouthfeel of thorn rose autumn pear fruit jam, and sweet mouthfeel is fitted
Mouth, beans body thickness appropriateness, has the effects such as appetite strengthening, facilitating digestion, blood pressure lowering, slow down aging.
Detailed description of the invention
Embodiment 1:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, be filtered dry moisture after cleaning, rose will be stung
Really, Jing-Qiu Pear enucleation stripping and slicing respectively prepare rose hip block, Jing-Qiu Pear block, take 10kg rose hip block, the mixing of 6kg Jing-Qiu Pear block all
Even, prepare mixing raw material, by mixing raw material put into sodium chloride concentration be 8%, sodium bicarbonate concentration be 0.9% mixed solution in soak
Bubble 30min, takes out after immersion and will carry out moisture evaporation, water content under 68 DEG C of constant temperatures in mixing raw material tiling drying plant
Evaporate the 25% of mixing raw material weight,；
B. crushing and beating: to moisture evaporate after 10kg mixing raw material in add 6kg the selenium-rich water solution that concentration is 4%,
The sodium ascorbate of 0.3kg, persistently smashs 15min in the bruisher of 1000r/min to pieces, makes raw slurry；
C. ferment treatment: add in 10kg raw slurry the pectase of 0.2kg, the cellulase of 0.3kg, 2kg Flos Camelliae Japonicae rotten,
The peony pollen of 2kg, the Sucus Rosae Normalis of 1kg, mix homogeneously, it is 42 DEG C that temperature controls, and the time is 3.5h；
D. allotment: add 4kg high fructose syrup, the maltose alcohol of 2kg, the Nashi Pear of 2kg in the 10kg raw slurry after ferment treatment
Juice, the Fructus Crataegi juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg, the citric acid of 0.5kg, the malic acid of 0.5kg, the sodium citrate of 0.06kg,
The starch of 0.02kg, the potassium sorbate of 0.01kg, the carboxymethyl cellulose of 0.01kg, 0.01kg xanthan rubber powder mix, and stir
Mix uniformly, prepare mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 78 DEG C, and homogenization pressure is 45Mpa, homogenizing 2 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 106 kPas
18min, pours in vacuum decker by the mixed liquor after degassing, is that at 57 DEG C, circulation concentrates 60min in-0.4Mpa, temperature, dense
It is reduced to soluble solid content when reaching 72%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 8min, by golden for rose hip after grinding 3 times
Autumn pear concentrate carries out fill, and fill temperature is 88 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 30s of 126 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Embodiment 2:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, Fractus Eriobotryae, calophyllum inophyllum, Fructus Momordicae,
Be filtered dry moisture after cleaning, the enucleation stripping and slicing respectively of rose hip, Jing-Qiu Pear, Fractus Eriobotryae, calophyllum inophyllum, Fructus Momordicae is prepared rose hip block,
Jing-Qiu Pear block, Fractus Eriobotryae block, calophyllum inophyllum block, Fructus Momordicae block, take rose hip block 14kg, Jing-Qiu Pear block 6kg, Fractus Eriobotryae block 4kg, sea
Chinese bush cherry fruit block 2kg, Fructus Momordicae 1kg mix homogeneously, prepare mixing raw material, and mixing raw material is put into sodium chloride that concentration is 12% and dense
Degree be 1.8% sodium carbonate mixture in soak 50min, being tiled in drying plant by mixing raw material carries out moisture evaporation, aqueous
Amount evaporates the 21% of mixing raw material weight,；
B. crushing and beating: add the Fructus Crataegi juice that concentration is 85% of 12kg, 0.4kg in the 10kg mixing raw material after moisture evaporates
Sodium ascorbate, the bruisher of 1200r/min is persistently smashed to pieces 25min, makes raw slurry；
C. ferment treatment: add the pectase of 0.08kg, the cellulase of 0.14kg, the albumen of 0.1kg in 10kg raw slurry
Enzyme, 2kg wild grape juice, the open country of 2kg fall tomato juice, the lantern fruit juice of 1kg, 1kg ground ear juice, mix homogeneously, and it is 46 DEG C that temperature controls,
Time is 3h；
D. allotment: add 3.6kg maltose, the maltose alcohol of 2.5kg, the sand of 2.5kg in the 10kg raw slurry after ferment treatment
Sucus Pyri, the wolfberry juice of 1kg, the blueberry juice of 1kg, 1kg bean Sucus Pyri, the citric acid of 0.8kg, the malic acid of 0.4kg, the lemon of 0.08kg
Lemon acid sodium, the starch of 0.03kg, the potassium sorbate of 0.04kg, the carboxymethyl cellulose of 0.02kg, 0.02kg xanthan rubber powder are carried out
Mixing, stirs, and prepares mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 75 DEG C, and homogenization pressure is 50Mpa, homogenizing 3 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 112 kPas
15min, pours in vacuum decker by the mixed liquor after degassing, is that at 53 DEG C, circulation concentrates 50min in-0.7Mpa, temperature, dense
It is reduced to soluble solid content when reaching 68%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 10min, by golden for rose hip after grinding 2 times
Autumn pear concentrate carries out fill, and fill temperature is 86 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 20s of 129 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Embodiment 3:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, rose hip without pest and disease damage, Jing-Qiu Pear, birch-leaf pear, be filtered dry water after cleaning
Point, rose hip, Jing-Qiu Pear, birch-leaf pear, respectively enucleation stripping and slicing are prepared rose hip block, Jing-Qiu Pear block, birch-leaf pear block, block,
Take 10kg rose hip block, 4kg Jing-Qiu Pear block, 3kg birch-leaf pear block, 2kg block mix homogeneously, prepare mixing raw material, will mix former
Material is laid in drying plant, carries out moisture evaporation under the conditions of 45 DEG C, and water content evaporates the 20% of mixing raw material weight,；
B. crushing and beating: add the vitamin c solution that concentration is 3% of 5kg in the 10kg mixing raw material after moisture evaporates,
The bruisher of 1300r/min is persistently smashed to pieces 12min, makes raw slurry；
C. ferment treatment: add the pectase of 0.3kg, the cellulase of 0.35kg, the gruel of 3kg Bulbus Lilii, 2kg in 10kg raw slurry
Sucus Phyllanthi, the fiery spine juice of 1kg, 1kg gooseberry juice, mix homogeneously, temperature control be 47 DEG C, the time is 3h；
D. allotment: add 4kg fructose, the Rubus Parvifolius L. juice of 2kg, the Fructus Rubi juice of 2kg, 2kg in the 10kg raw slurry after ferment treatment
Sirikaya juice, the Cerasus humilis Bunge juice of 1kg, the Herba Tubocapsici Anomali fruit juice of 1kg, the malic acid of 0.8kg, the nipa palm acid sodium of 0.06kg, 0.02kg
Starch, the potassium sorbate of 0.01kg, the Rhizoma amorphophalli rubber powder of 0.02kg, 0.02kg xanthan rubber powder mix, and stir, and prepare mixed
Close liquid；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 72 DEG C, and homogenization pressure is 48Mpa, homogenizing 3 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 115 kPas
10min, pours in vacuum decker by the mixed liquor after degassing, is that at 55 DEG C, circulation concentrates 40min in-0.8Mpa, temperature, dense
It is reduced to soluble solid content when reaching 72%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 6min, by golden for rose hip after grinding 4 times
Autumn pear concentrate carries out fill, and fill temperature is 85 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 18s of 129 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Embodiment 4:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, prickly-pear cactus, Nashi Pear, be filtered dry after cleaning
Moisture, prepares rose hip block, Jing-Qiu Pear block, prickly-pear cactus block, sand by the enucleation stripping and slicing respectively of rose hip, Jing-Qiu Pear, prickly-pear cactus, Nashi Pear
Pears block, takes 13kg rose hip block, 6kg Jing-Qiu Pear block, 3kg prickly-pear cactus block, 1kg Nashi Pear block mix homogeneously, prepares mixing raw material, will
Mixing raw material is put in the sodium sulfite solution that mass fraction is 1.2% and is carried out color retention 4min, rushes with clear water after immersion
Wash；
B. crushing and beating: add the Mel solution that concentration is 38% of 6kg, 0.3kg in the 10kg mixing raw material after color retention
Sodium ascorbate, the bruisher of 800r/min is persistently smashed to pieces 20min, makes raw slurry；
C. ferment treatment: add the cellulase of the pectase of 0.04kg, 0.01kg, mix homogeneously, temperature in 10kg raw slurry
Degree control is 50 DEG C, and the time is 2.5h；
D. allotment: add 3.7kg high fructose syrup, the maltose alcohol of 2.8kg, 2.5kg in the 10kg raw slurry after ferment treatment
Nashi Pear juice, the sub-juice of sheep milk of 2kg, the Fructus Arctii juice of 1kg, the Lycium ruthenicum Murr. juice of 1kg, 1kg lantern fruit juice, the malic acid of 0.6kg,
The sodium citrate of 0.06kg, the potassium sorbate of 0.01kg, the carboxymethyl cellulose of 0.01kg, 0.01kg xanthan rubber powder, 0.01kg
OK a karaoke club rubber powder mixes, and stirs, and prepares mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 51Mpa, homogenizing 4 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 113 kPas
9min, pours in vacuum decker by the mixed liquor after degassing, is that at 48 DEG C, circulation concentrates 70min in-0.9Mpa, temperature, dense
It is reduced to soluble solid content when reaching 72%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 7min, by golden for rose hip after grinding 5 times
Autumn pear concentrate carries out fill, and fill temperature is 82 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 12s of 130 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Embodiment 5:
A kind of processing method stinging rose autumn pear fruit jam, it is characterised in that described processing method employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, Passiflora edulis sims, Passifolra edulis, thorn bubble, clearly
It is filtered dry moisture after washing, rose hip, Jing-Qiu Pear, Passiflora edulis sims, Passifolra edulis, thorn are steeped enucleation stripping and slicing respectively and prepare rose hip block, gold autumn
Pears block, Passiflora edulis sims, Passifolra edulis, thorn steep, and take 10kg rose hip block, 4kg Jing-Qiu Pear block, 4kg Passiflora edulis sims, 2kg Passifolra edulis, 1kg thorn
Bubble mix homogeneously, prepares mixing raw material, will carry out moisture evaporation in mixing raw material tiling drying plant, and water content evaporates mixing
The 18% of raw material weight,；
B. crushing and beating: add the Mel solution that concentration is 52% of 8kg, 0.3kg in the 10kg mixing raw material after moisture evaporates
Vitamin C, in 1400r/min, tissue mashing 10min, make raw slurry；
C. ferment treatment: add in 10kg raw slurry the pectase of 0.27kg, the cellulase of 0.31kg, 2kg Flos Rosae Rugosae rotten,
The Stigma Croci of 2kg is rotten, the Flos Celosiae Cristatae of 1kg is rotten, 1kg Folium Eriobotryae is rotten, and mix homogeneously, it is 42 DEG C that temperature controls, and the time is 3.5h；
D. allotment: add 3.2kg high fructose syrup, the maltose alcohol of 2kg, the Pedicellus et Pericarpium Trapae of 2kg in the 10kg raw slurry after ferment treatment
Angle juice, the water chestnut juice of 1kg, the head juice of 1kg, the Clausena lansium (Lour.) Skeels fruit juice of 1kg, the Eugenia javanica Lam juice of 1kg, the malic acid of 0.8kg, 0.06kg
Sodium citrate, the potassium sorbate of 0.01kg, the carboxymethyl cellulose of 0.01kg, 0.01kg xanthan rubber powder, the Konjac glucomannan of 0.01kg
Powder mixes, and stirs, and prepares mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 70 DEG C, and homogenization pressure is 49Mpa, homogenizing 4 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 116 kPas
8min, pours in vacuum decker by the mixed liquor after degassing, is that at 47 DEG C, circulation concentrates 80min in-1.1Mpa, temperature, dense
It is reduced to soluble solid content when reaching 68%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 5min, by golden for rose hip after grinding 4 times
Autumn pear concentrate carries out fill, and fill temperature is 83 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 10s of 135 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method stinging rose autumn pear fruit jam, it is characterised in that employing following steps:
A. pretreatment of raw material: select fresh, complete, the rose hip without pest and disease damage, Jing-Qiu Pear, be filtered dry moisture after cleaning, rose will be stung
Really, Jing-Qiu Pear enucleation stripping and slicing respectively prepare rose hip block, Jing-Qiu Pear block, take 10kg rose hip block, the mixing of 6kg Jing-Qiu Pear block all
Even, prepare mixing raw material, by mixing raw material put into sodium chloride concentration be 8%, sodium bicarbonate concentration be 0.9% mixed solution in soak
Bubble 30min, takes out after immersion and will carry out moisture evaporation, water content under 68 DEG C of constant temperatures in mixing raw material tiling drying plant
Evaporate the 25% of mixing raw material weight,；
B. crushing and beating: to moisture evaporate after 10kg mixing raw material in add 6kg the selenium-rich water solution that concentration is 4%,
The sodium ascorbate of 0.3kg, persistently smashs 15min in the bruisher of 1000r/min to pieces, makes raw slurry；
C. ferment treatment: add in 10kg raw slurry the pectase of 0.2kg, the cellulase of 0.3kg, 2kg Flos Camelliae Japonicae rotten,
The peony pollen of 2kg, the Sucus Rosae Normalis of 1kg, mix homogeneously, it is 42 DEG C that temperature controls, and the time is 3.5h；
D. allotment: add 4kg high fructose syrup, the maltose alcohol of 2kg, the Nashi Pear of 2kg in the 10kg raw slurry after ferment treatment
Juice, the Fructus Crataegi juice of 1kg, the Succus Rhizoma Dioscoreae of 1kg, the citric acid of 0.5kg, the malic acid of 0.5kg, the sodium citrate of 0.06kg,
The starch of 0.02kg, the potassium sorbate of 0.01kg, the carboxymethyl cellulose of 0.01kg, 0.01kg xanthan rubber powder mix, and stir
Mix uniformly, prepare mixed liquor；
E. homogenizing: being processed by mixed liquor homogenizing, temperature is 78 DEG C, and homogenization pressure is 45Mpa, homogenizing 2 times；
F. deaerate, concentrate: the mixed liquor after homogenizing uses vacuum degassing machine degassing, and vacuum is de-gassed at 106 kPas
18min, pours in vacuum decker by the mixed liquor after degassing, is that at 57 DEG C, circulation concentrates 60min in-0.4Mpa, temperature, dense
It is reduced to soluble solid content when reaching 72%, prepares thorn rose autumn pear concentrate；
G. homogenate, canned: rose hip Jing-Qiu Pear concentrate to be placed in colloid mill grinding 8min, by golden for rose hip after grinding 3 times
Autumn pear concentrate carries out fill, and fill temperature is 88 DEG C, seals immediately after tinning；
H. sterilizing: the jam-jar after tinning is put into sterilization box, with the wet sterilization 30s of 126 DEG C, the most gradually cools down, system
Rose autumn pear fruit jam, cryopreservation must be stung.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432448A (en) * | 2017-07-28 | 2017-12-05 | 宇琪 | The manufacture craft of papaw mock-strawberry jam |
| CN107467589A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of green plum ginseng fruit health-care jam |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484978A (en) * | 2002-09-27 | 2004-03-31 | 天津市工业微生物研究所 | A series of food containing date and chestnut and production method |
| CN104855756A (en) * | 2015-06-09 | 2015-08-26 | 彭常安 | Method for processing smoked plum and gingko jam |
-
2016
- 2016-08-28 CN CN201610734948.9A patent/CN106107763A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484978A (en) * | 2002-09-27 | 2004-03-31 | 天津市工业微生物研究所 | A series of food containing date and chestnut and production method |
| CN104855756A (en) * | 2015-06-09 | 2015-08-26 | 彭常安 | Method for processing smoked plum and gingko jam |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107432448A (en) * | 2017-07-28 | 2017-12-05 | 宇琪 | The manufacture craft of papaw mock-strawberry jam |
| CN107467589A (en) * | 2017-08-01 | 2017-12-15 | 李春生 | The processing method of green plum ginseng fruit health-care jam |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
| CN107712766A (en) * | 2017-11-30 | 2018-02-23 | 韦俊超 | A kind of preparation method of lichee dragon fruit compound nectar |
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