CN107373549A - A kind of production technology of passion fruit sauce - Google Patents
A kind of production technology of passion fruit sauce Download PDFInfo
- Publication number
- CN107373549A CN107373549A CN201710723867.3A CN201710723867A CN107373549A CN 107373549 A CN107373549 A CN 107373549A CN 201710723867 A CN201710723867 A CN 201710723867A CN 107373549 A CN107373549 A CN 107373549A
- Authority
- CN
- China
- Prior art keywords
- passion fruit
- slag
- carragheen
- production technology
- grinding
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
Abstract
The present invention relates to a kind of production technology of passion fruit sauce, belong to food processing field.It is main to include step：1) it is beaten after isolating passion fruit meat, Passion Fruit Juice and pomace is centrifuged out with 5000r/min rotating speed；2) passion fruit slag is dried to moisture content between 1%~5%, first passion fruit slag clayed into power with 1000W grinders, placed into second of grinding of progress in 2000W grinders after crossing 200 eye mesh screens, cross 350 eye mesh screens；3) Passion Fruit Juice, passion fruit slag, carragheen and sucrose are together boiled, passion fruit sauce is made, wherein, the mass ratio of Passion Fruit Juice and passion fruit powder is 4：1, carragheen and sucrose passion fruit powder in mass ratio：Carragheen：Sucrose=5：1.5~3：7~9 ratio adds.Present invention process is simple and easy, and energy consumption is low, popularization convenient to carry out；The passion fruit sauce delicate mouthfeel made by the technique, without any coarse composition, sweet and sour taste, can whet the appetite.
Description
Technical field
The invention mainly relates to a kind of manufacture field of jam, more particularly to a kind of production technology of passion fruit sauce.
Background technology
Passion fruit sweet and sour taste, it can promote the production of body fluid to quench thirst, refresh the mind；Can also reinforcing kidney and enhancing fitness, toxin-expelling and face nourishing, relieving alcoholism and protecting liver, disappear
Except fatigue, there are unique effects to preventing hypertension, hyperglycaemia and reduction cholesterol.Passion fruit can prevent canker sore, periodontal
Scorching and sphagitis, has certain therapeutic efficiency to colitis, enterogastritis, regulating blood sugar, helps prevention diabetes；In addition, often
Edible passion fruit can strong bone, osteoporosis of releiving, improve body immunity, prevention disease.Passion fruit contains 17 kinds of amino
165 kinds of acid, abundant protein, fat, sugar, vitamin, calcium, phosphorus, iron, potassium, SOD enzymes and superfluorescent fiber etc. is to human body beneficial to thing
Matter, more it is referred to as the king of the VC (vitamin) in fruit, has the unique taste.Because the crusty pancake and seed of passion fruit are tightly combined, it is difficult to point
From, therefore the passion fruit converted products (especially passion fruit sauce) that in the market is sold all is and the passion fruit containing passion fruit seed
Seed quality is hard, is not easy to chew, and very influences mouthfeel and is difficult to digest；In addition passion fruit seed is again fine containing soluble dietary
The human body beneficiating ingredient such as dimension, alkaloid, Flavonoid substances, should not be removed.
The content of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of production technology of passion fruit sauce.The technological operation is simply easy
OK, energy consumption is low, popularization convenient to carry out；The passion fruit sauce delicate mouthfeel made by the technique is sour-sweet without any coarse composition
It is tasty, it can whet the appetite.
The present invention is achieved by the following technical solutions：
A kind of production technology of passion fruit sauce, it is characterised in that production stage is as follows：
1) cut after passion fruit is cleaned, it is standby to isolate pulp；
2) passion fruit pulp is put into beater, is beaten 10~15min, is then transferred in centrifuge, centrifugation 5~
8min, it is standby to isolate Passion Fruit Juice, and retains passion fruit slag；
3) passion fruit slag obtained by step 2) is put into dryer, dried at 90~110 DEG C of temperature, until passion fruit slag
Moisture content is between 1%~5%；
4) the passion fruit slag after step 3) is dried is put into progress first time grinding in grinder, after grinding 13~18min
Cross 200 eye mesh screens；Passion fruit powder after sieving is placed again into grinder and carries out second and grinds, milling time is 20~
30min, then passion fruit powder is crossed into 350 eye mesh screens；
5) Passion Fruit Juice obtained by step 2), the passion fruit powder obtained by step 4) and a certain amount of water are together put into metal
In pot, carragheen and sucrose are added after being heated to 60~75 DEG C, fire is closed after boiling 10~20min；
6) treat that passion fruit sauce is cooled to room temperature, tinning after sterilization.
Particularly, the power of beater is 200~250W in the step 2), and the rotating speed of centrifuge is 5000r/min.
Particularly, in the step 4), the power of grinder is 1000W when grinding for the first time, is ground when grinding for the second time
The power of machine is 2000W.
Particularly, in the step 5), the mass ratio of Passion Fruit Juice and passion fruit powder is 4：1, the amount of added water is fragrant for hundred
1.5~2 times of fruit juice, carragheen and sucrose passion fruit powder in mass ratio：Carragheen：Sucrose=5：1.5~3：7~9 ratio
Add.
Particularly, the method for disinfection of the step 6) is the group of one or both of ultraviolet sterilization and pasteurize
Close.
Beneficial effects of the present invention：
The production technology of passion fruit sauce provided by the invention, passion fruit meat is squeezed the juice after isolating passion fruit slag, it is fragrant by hundred
Pomace is dried, and powder is made after grinding to some extent twice, then powder is mixed with Passion Fruit Juice and boils to obtain hundred
Fragrant jam.This is simple for process, and energy consumption is low, popularization convenient to carry out；The passion fruit sauce delicate mouthfeel made by the technique, no
Containing any coarse composition, jam sweet and sour taste, can whet the appetite.
Embodiment
The present invention is further explained with reference to specific embodiment, but does not limit the present invention.
Embodiment 1
A kind of production technology of passion fruit sauce, it is characterised in that production stage is as follows：
1) cut after passion fruit is cleaned, it is standby to isolate pulp；
2) passion fruit pulp is put into 200W beaters, is beaten 10min, is then transferred in centrifuge, with rotating speed
5000r/min centrifuges 5min, and it is standby to isolate Passion Fruit Juice, and retains passion fruit slag；
3) passion fruit slag obtained by step 2) is put into dryer, dried at 90 DEG C of temperature, until passion fruit slag is aqueous
Rate is between 1%~5%；
4) the passion fruit slag after step 3) is dried is put into progress first time grinding in 1000W grinders, after grinding 13min
Cross 200 eye mesh screens；Passion fruit powder after sieving is placed again into 2000W grinders and carries out second of grinding, milling time is
20min, then passion fruit powder is crossed into 350 eye mesh screens；
5) Passion Fruit Juice obtained by step 2), the passion fruit powder obtained by step 4) and a certain amount of water are together put into metal
In pot, carragheen and sucrose are added after being heated to 60 DEG C, fire is closed after boiling 10min；The mass ratio of Passion Fruit Juice and passion fruit powder
For 4：1, the amount of added water is 1.5 times of Passion Fruit Juice, carragheen and sucrose passion fruit powder in mass ratio：Carragheen：Sucrose=
5：1.5：7 ratio adds.
6) treat that passion fruit sauce is cooled to room temperature, tinning after ultraviolet sterilization.
Embodiment 2
A kind of production technology of passion fruit sauce, it is characterised in that production stage is as follows：
1) cut after passion fruit is cleaned, it is standby to isolate pulp；
2) passion fruit pulp is put into 250W beaters, is beaten 15min, is then transferred in centrifuge, with rotating speed
5000r/min centrifuges 8min, and it is standby to isolate Passion Fruit Juice, and retains passion fruit slag；
3) passion fruit slag obtained by step 2) is put into dryer, dried at 110 DEG C of temperature, until passion fruit slag is aqueous
Rate is between 1%~5%；
4) the passion fruit slag after step 3) is dried is put into progress first time grinding in 1000W grinders, after grinding 18min
Cross 200 eye mesh screens；Passion fruit powder after sieving is placed again into 2000W grinders and carries out second of grinding, milling time is
30min, then passion fruit powder is crossed into 350 eye mesh screens；
5) Passion Fruit Juice obtained by step 2), the passion fruit powder obtained by step 4) and a certain amount of water are together put into metal
In pot, carragheen and sucrose are added after being heated to 75 DEG C, fire is closed after boiling 10~20min；The matter of Passion Fruit Juice and passion fruit powder
Amount is than being 4：1, the amount of added water is 1.5 times of Passion Fruit Juice, carragheen and sucrose passion fruit powder in mass ratio：Carragheen：Sugarcane
Sugar=5：3：9 ratio adds.
6) treat that passion fruit sauce is cooled to room temperature, tinning after pasteurize.
Embodiment 3
A kind of production technology of passion fruit sauce, it is characterised in that production stage is as follows：
1) cut after passion fruit is cleaned, it is standby to isolate pulp；
2) passion fruit pulp is put into 250W beaters, is beaten 12min, is then transferred in centrifuge, with rotating speed
5000r/min centrifuges 6min, and it is standby to isolate Passion Fruit Juice, and retains passion fruit slag；
3) passion fruit slag obtained by step 2) is put into dryer, dried at 105 DEG C of temperature, until passion fruit slag is aqueous
Rate is between 1%~5%；
4) the passion fruit slag after step 3) is dried is put into progress first time grinding in 1000W grinders, after grinding 15min
Cross 200 eye mesh screens；Passion fruit powder after sieving is placed again into 2000W grinders and carries out second of grinding, milling time is
25min, then passion fruit powder is crossed into 350 eye mesh screens；
5) Passion Fruit Juice obtained by step 2), the passion fruit powder obtained by step 4) and a certain amount of water are together put into metal
In pot, carragheen and sucrose are added after being heated to 70 DEG C, fire is closed after boiling 15min；The mass ratio of Passion Fruit Juice and passion fruit powder
For 4：1, the amount of added water is 1.5~2 times of Passion Fruit Juice, carragheen and sucrose passion fruit powder in mass ratio：Carragheen：Sucrose
=5：2：8 ratio adds.
6) treat that passion fruit sauce is cooled to room temperature, tinning after ultraviolet sterilization combination pasteurize.
Claims (5)
1. a kind of production technology of passion fruit sauce, it is characterised in that production stage is as follows：
1) cut after passion fruit is cleaned, it is standby to isolate pulp；
2) passion fruit pulp is put into beater, is beaten 10~15min, is then transferred in centrifuge, centrifuge 5~8min, point
It is standby to separate out Passion Fruit Juice, and retains passion fruit slag；
3) passion fruit slag obtained by step 2) is put into dryer, dried at 90~110 DEG C of temperature, until passion fruit slag is aqueous
Rate is between 1%~5%；
4) the passion fruit slag after step 3) is dried is put into progress first time grinding in grinder, and 200 are crossed after grinding 13~18min
Eye mesh screen；Passion fruit powder after sieving is placed again into grinder and carries out second of grinding, milling time is 20~30min,
Passion fruit powder is crossed into 350 eye mesh screens again；
5) Passion Fruit Juice obtained by step 2), the passion fruit powder obtained by step 4) and a certain amount of water are together put into metal pan
In, carragheen and sucrose are added after being heated to 60~75 DEG C, fire is closed after boiling 10~20min；
6) treat that passion fruit sauce is cooled to room temperature, tinning after sterilization.
A kind of 2. production technology of passion fruit sauce according to claim 1, it is characterised in that beater in the step 2)
Power be 200~250W, the rotating speed of centrifuge is 5000r/min.
A kind of 3. production technology of passion fruit sauce according to claim 1, it is characterised in that in the step 4), first
The power of grinder is 1000W during secondary grinding, and the power of grinder is 2000W when grinding for the second time.
4. the production technology of a kind of passion fruit sauce according to claim 1, it is characterised in that in the step 5), hundred is fragrant
The mass ratio of fruit juice and passion fruit powder is 4：1, the amount of added water is 1.5~2 times of Passion Fruit Juice, and carragheen and sucrose press quality
Than passion fruit powder：Carragheen：Sucrose=5：1.5~3：7~9 ratio adds.
A kind of 5. production technology of passion fruit sauce according to claim 1, it is characterised in that the sterilization side of the step 6)
Method is the combination of one or both of ultraviolet sterilization and pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723867.3A CN107373549A (en) | 2017-08-22 | 2017-08-22 | A kind of production technology of passion fruit sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710723867.3A CN107373549A (en) | 2017-08-22 | 2017-08-22 | A kind of production technology of passion fruit sauce |
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| Publication Number | Publication Date |
|---|---|
| CN107373549A true CN107373549A (en) | 2017-11-24 |
Family
ID=60353744
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710723867.3A Pending CN107373549A (en) | 2017-08-22 | 2017-08-22 | A kind of production technology of passion fruit sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719901A (en) * | 2018-04-30 | 2018-11-02 | 贵州省山地资源研究所 | A kind of no seed passion fruit jam |
| CN108740912A (en) * | 2018-06-14 | 2018-11-06 | 钦州学院 | Full fruit jam of low sugar passion fruit and preparation method thereof |
| CN109043400A (en) * | 2018-07-24 | 2018-12-21 | 天峨县平昌生态农业有限公司 | A kind of preparation process of passion fruit powder |
| CN111184052A (en) * | 2020-01-19 | 2020-05-22 | 广西科技大学 | Preparation method of passion fruit stuffing |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN105010918A (en) * | 2015-07-31 | 2015-11-04 | 谭强 | Passion fruit jam and preparation method thereof |
| CN105211682A (en) * | 2014-07-05 | 2016-01-06 | 彭常安 | A kind of processing method of passion fruit jam powder |
| CN105410551A (en) * | 2015-11-27 | 2016-03-23 | 华南农业大学 | Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake |
-
2017
- 2017-08-22 CN CN201710723867.3A patent/CN107373549A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
| CN105211682A (en) * | 2014-07-05 | 2016-01-06 | 彭常安 | A kind of processing method of passion fruit jam powder |
| CN105010918A (en) * | 2015-07-31 | 2015-11-04 | 谭强 | Passion fruit jam and preparation method thereof |
| CN105410551A (en) * | 2015-11-27 | 2016-03-23 | 华南农业大学 | Passiflora caerulea fruit skin pulp and preparation method thereof and application in the production of high-quality fruit cake |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719901A (en) * | 2018-04-30 | 2018-11-02 | 贵州省山地资源研究所 | A kind of no seed passion fruit jam |
| CN108740912A (en) * | 2018-06-14 | 2018-11-06 | 钦州学院 | Full fruit jam of low sugar passion fruit and preparation method thereof |
| CN109043400A (en) * | 2018-07-24 | 2018-12-21 | 天峨县平昌生态农业有限公司 | A kind of preparation process of passion fruit powder |
| CN111184052A (en) * | 2020-01-19 | 2020-05-22 | 广西科技大学 | Preparation method of passion fruit stuffing |
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Application publication date: 20171124 |