CN107397174A - A kind of preparation method of flue jam - Google Patents
A kind of preparation method of flue jam Download PDFInfo
- Publication number
- CN107397174A CN107397174A CN201710624558.0A CN201710624558A CN107397174A CN 107397174 A CN107397174 A CN 107397174A CN 201710624558 A CN201710624558 A CN 201710624558A CN 107397174 A CN107397174 A CN 107397174A
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- Prior art keywords
- syrup
- dragon fruit
- pulp
- full
- preparation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention discloses a kind of preparation method of flue jam, it is characterised in that comprises the following steps：1）Raw material makes：Full maturity is selected, the fresh dragon fruit of the full mellow and full no insect pest in surface is raw material, and skin and flesh is separated and pulp is cut into 1~2cm cube meat, and cube meat is put into juice extractor and crushes, beat at a high speed, obtains dragon fruit pulp；2）Syrup makes white granulated sugar and water presses 3:1 mass ratio dissolves by heating；3）Sauce is boiled, the present invention can preferably preserve the nutritional ingredient of dragon fruit, and in good taste, simple to operate.
Description
Technical field
The present invention relates to a kind of jam technical field, specifically a kind of preparation method of flue jam.
Background technology
Dragon fruit is tropical fruit (tree), and taste is fragrant and sweet, has very high nutritive value, and main nutrient composition has protein, meals
Fiber, vitamin B2, vitamin B3, vitamin C, iron, phosphorus, calcium, magnesium, potassium etc. are eaten, there is fat-reducing, reduce cholesterol, prevention just
Secret, colorectal cancer, prevent vascular sclerosis, toxin expelling shield stomach and other effects.Dragon fruit can only be stored 7 to 11 days at normal temperatures, even in 5 DEG C
Low temperature, relative humidity 90% environment in can only also store 30 to 40 days, for further improve dragon fruit added value, market
On occurred dragon fruit being processed into the products such as jam, fruit juice, fruit wine, dragon fruit ferment.
Jam is the auxiliary material food that a kind of people are liked, jam can promote digestive juice secretion, whets the appetite, helps to disappear
The effect of change, as the improvement of people's living standards, safety, the natural, food of nutrition enjoy favor, existing jam is in order to protect
Jam good gel form and keeping quality are held, its sugared content is typically all up to 60~65%, causes mouthfeel excessively sweet,
Obesity is set to be hung back with diabetic, preparation method destroys the nutritional ingredient in dragon fruit raw material.
The content of the invention
, can be by dragon fruit it is an object of the invention to provide a kind of preparation method using dragon fruit as the jam of primary raw material
Nutritional ingredient preferably preserves, and in good taste, simple to operate.
The technical solution adopted in the present invention is：A kind of preparation method of flue jam is provided, comprised the following steps：
1）Raw material makes
Full maturity is selected, the fresh dragon fruit of the full mellow and full no insect pest in surface is raw material, and skin and flesh separates and pulp is cut into 1
~2cm cube meat, cube meat is put into juice extractor and crushes, beat at a high speed, obtains dragon fruit pulp；
2）Syrup makes
White granulated sugar and water are pressed 3:1 mass ratio dissolves by heating；
3）Boil sauce
The half of above-mentioned syrup is imported in pot and boiled, pulp is added and boils 30~35 minutes, then add remaining half syrup,
Continue to boil 30~35 minutes, the tinning that taken the dish out of the pot when syrup temperature is to 100~110 DEG C sealing, place into and 30~40 points are sterilized in boiling water
Clock, 30 DEG C are subsequently cooled to, storage preserves.
Preferably, described is cooled to 30 DEG C of speed coolings referred to 1~2 DEG C per hour.
The preparation method of flue jam of the present invention meets the ever-increasing demand of consumers in general so that the production of dragon fruit
Product are further expanded, and obtained jam can save the nutritional ingredient of dragon fruit well, have abundant nutrition, in good taste
The characteristics of.
Embodiment
Embodiment in detail below is described in detail to the present invention.
Embodiment 1
The preparation method of flue jam of the present invention, comprises the following steps：
1）Raw material makes
Full maturity is selected, the fresh dragon fruit of the full mellow and full no insect pest in surface is raw material, and skin and flesh separates and pulp is cut into 1
~2cm cube meat, cube meat is put into juice extractor and crushes, beat at a high speed, obtains dragon fruit pulp；
2）Syrup makes
300kg white granulated sugar and 100kg water is taken, will both Hybrid Heating dissolvings；
3）Boil sauce
The half of above-mentioned syrup is imported in pot and boiled, pulp is added and boils 30 minutes, then add remaining half syrup, continue
Boil 35 minutes, the tinning that taken the dish out of the pot when syrup temperature is to 100 DEG C sealing, place into and sterilized in boiling water 30~40 minutes, then with per small
When 1~2 DEG C of speed be cooled to 30 DEG C, storage preserves.
Embodiment 2
The preparation method of flue jam, comprises the following steps：
1）Raw material makes
Full maturity is selected, the fresh dragon fruit of the full mellow and full no insect pest in surface is raw material, and skin and flesh separates and pulp is cut into 1
~2cm cube meat, cube meat is put into juice extractor and crushes, beat at a high speed, obtains dragon fruit pulp；
2）Syrup makes
600kg white granulated sugar and 200kg water is taken, will both Hybrid Heating dissolvings；
3）Boil sauce
The half of above-mentioned syrup is imported in pot and boiled, pulp is added and boils 35 minutes, then add remaining half syrup, continue
Boil 30 minutes, the tinning that taken the dish out of the pot when syrup temperature is to 110 DEG C sealing, place into boiling water and sterilize 40 minutes, then with 2 DEG C per hour
Speed be cooled to 30 DEG C, storage preserves.
Embodiments of the invention are described in detail above, but the content is only presently preferred embodiments of the present invention,
It is not to be regarded as the practical range for limiting the present invention.All equivalent changes made according to the scope of the invention and improvement etc., all should
Still belong within this patent covering scope.
Claims (2)
1. a kind of preparation method of flue jam, it is characterised in that comprise the following steps：
1）Raw material makes
Full maturity is selected, the fresh dragon fruit of the full mellow and full no insect pest in surface is raw material, and skin and flesh separates and pulp is cut into 1
~2cm cube meat, cube meat is put into juice extractor and crushes, beat at a high speed, obtains dragon fruit pulp；
2）Syrup makes
White granulated sugar and water are pressed 3:1 mass ratio dissolves by heating；
3）Boil sauce
The half of above-mentioned syrup is imported in pot and boiled, pulp is added and boils 30~35 minutes, then add remaining half syrup,
Continue to boil 30~35 minutes, the tinning that taken the dish out of the pot when syrup temperature is to 100~110 DEG C sealing, place into and 30~40 points are sterilized in boiling water
Clock, 30 DEG C are subsequently cooled to, storage preserves.
2. the preparation method of flue jam according to claim 1, it is characterised in that：It is described be cooled to 30 DEG C refer to
1~2 DEG C of speed cooling per hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710624558.0A CN107397174A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of flue jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710624558.0A CN107397174A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of flue jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107397174A true CN107397174A (en) | 2017-11-28 |
Family
ID=60402425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710624558.0A Pending CN107397174A (en) | 2017-07-27 | 2017-07-27 | A kind of preparation method of flue jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107397174A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259157A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of production method of dragon fruit jam |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
| CN105495490A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added jam and preparation method thereof |
| CN105795411A (en) * | 2016-04-07 | 2016-07-27 | 浙江米果果生态农业集团有限公司 | Dragon fruit jam production process |
-
2017
- 2017-07-27 CN CN201710624558.0A patent/CN107397174A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104247900A (en) * | 2014-09-17 | 2014-12-31 | 南宁振企农业科技开发有限公司 | Dragon fruit jam and preparation method thereof |
| CN105495490A (en) * | 2015-12-09 | 2016-04-20 | 广东省农业科学院蚕业与农产品加工研究所 | Whole pitaya utilization high value-added jam and preparation method thereof |
| CN105795411A (en) * | 2016-04-07 | 2016-07-27 | 浙江米果果生态农业集团有限公司 | Dragon fruit jam production process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259157A (en) * | 2018-10-18 | 2019-01-25 | 海南北纬十八度食品加工有限公司 | A kind of production method of dragon fruit jam |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171128 |
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| RJ01 | Rejection of invention patent application after publication |