CN107535935A

CN107535935A - A kind of preparation method of pineapple jam

Info

Publication number: CN107535935A
Application number: CN201710897814.3A
Authority: CN
Inventors: 梁忠茂
Original assignee: GUANGXI JINGXI LIANGPENG FOOD Co Ltd
Current assignee: GUANGXI JINGXI LIANGPENG FOOD Co Ltd
Priority date: 2017-09-28
Filing date: 2017-09-28
Publication date: 2018-01-05

Abstract

The present invention provides a kind of preparation method of pineapple jam, relates generally to food processing field, comprises the following steps：S1, the pineapple that selection is ripe, surface is golden yellow；S2, cleaning peeling is carried out to pineapple, obtain pineapple pulp；S3, using mixer pineapple pulp, mangrove bark are beaten, obtain mixing pulp, and indwelling 30 minutes；S4, sugar, passion fruit fruit juice are added in pulp finished product filtrate, total acidity control is controlled at 58~61 ° in PH2.1~3.0, BRIX；S5, pulp finished product is put into pot and boiled, obtain jam；S6, jam is packaged；S7, by jam carry out cold anticyclone sterilizing.The present invention is handled protein and amine contained in mangrove bark using the bromelain contained by pineapple, can improve the utilization rate of nutriment contained by mangrove bark, is then added passion fruit slurry finished product and is carried out acid adjustment, pineapple jam can be made to preserve for a long time.

Description

A kind of preparation method of pineapple jam

Technical field

The invention belongs to food processing field, relates generally to a kind of preparation method of pineapple jam.

Background technology

The preservation time of pineapple is shorter, will start to go bad after shorter a period of time generally after maturation, in south Side area, the fruit ripe busy season, often occur fruit it is unsalable it is rotten in the ground the problem of, in order to avoid either reducing damage Lose, usual people can be by fruit process into agricultural byproducts, and it is exactly one of which solution to make jam.And make jam During, it will usually preservative is added, consumer is edible excessively to cause kidney burden too big.

For mango in processing, the tartaric acid, amino acid, various protein contained by mangrove bark are a lot, but due to stimulating Thing is more, it will usually is removed and gives up, causes the waste of resource.

The content of the invention

In view of the foregoing, it is necessary to a kind of preparation method of pineapple jam is provided, it is avoided that using preservative, utilized Mangrove bark, and make the shelf-life of jam tool one year above.

To reach above-mentioned purpose, the technical solution adopted in the present invention is：A kind of preparation method of pineapple jam, the spinach The preparation method of trailing plants jam comprises the following steps：S1, the pineapple that selection is ripe, surface is golden yellow；S2, using fruit washer to spinach Trailing plants is cleaned, and reuses Pineapple peeler peeling, obtains pineapple pulp；S3, using mixer to pineapple pulp, mangrove bark carry out Mashing, obtains mixing pulp, and indwelling 30 minutes；S4, sugar, passion fruit fruit juice are added in pulp is mixed, total acidity control is existed PH2.1~3.0, BRIX control obtain pulp finished product at 58~61 °；S5, pulp finished product is put into pot and boiled, treat pulp in pot into Product thicken, and bubble increases, you can from fire, obtain jam；S6, packed when jam is cooled to 80 DEG C using film class to jam It is packaged；S7, the jam after encapsulation is put into the progress cold anticyclone sterilizing of ultrahigh-pressure cold-sterilization equipment, sterilization pressure is not less than 600MPa。

Further, in S4 steps, the NaCl equivalent to pulp finished product gross mass 0.15% is added；Pass through addition It 0.15% NaCl, can further extend the shelf life, make the shelf-life of pineapple jam increase to from 12 months 18 months.

The invention has the advantages that：

By the present invention in that juice is taken with mixing pineapple and mangrove bark, using the bromelain contained by pineapple to contained in mangrove bark Protein and amine handled, the utilization rate of nutriment contained by mangrove bark can be improved, then add passion fruit slurry into Product carry out acid adjustment, make the shelf-life of pineapple jam produced by the invention pineapple jam can be made to preserve for a long time at least at 12 months.

Embodiment

Embodiment one：

Pineapple jam is made using following steps：

S1, the pineapple that selection is ripe, surface is golden yellow；

S2, using fruit washer pineapple is cleaned, reuse Pineapple peeler peeling, obtain pineapple pulp；

S3, using mixer pineapple pulp, mangrove bark are beaten, obtain mixing pulp, and indwelling 30 minutes, utilize spinach Contained bromelain decomposes to the amino acid contained by mangrove bark, protein etc. in trailing plants pulp, improves the absorption of nutrition Rate；Among the present embodiment, the mass ratio of mangrove bark and pineapple pulp is 1:4, it can both ensure histamine contained by jam Concentration can maximumlly utilize the nutriment in broken mangrove bark again in safe range.

S4, sugar, passion fruit fruit juice are added in pulp is mixed, total acidity is controlled in PH2.1~3.0, obtains pulp finished product； Preferably, total acidity, which controls, in PH2.4, can so make the holding time of jam and taste reach maximum balance；

S5, pulp finished product is put into pot and boiled, treat that the pulp finished product in pot thickens, and bubble increases, you can from fire, Obtain jam；

S6, jam is packaged using film class packaging when jam is cooled to 80 DEG C；Preferably, the film class is packaged as Composite membrane；

S7, the jam after encapsulation is put into the progress cold anticyclone sterilizing of ultrahigh-pressure cold-sterilization equipment, sterilization pressure is not less than 600MPa；

The shelf-life of the jam finished product of the present embodiment production is 12 months.

Embodiment two：

The step of with implementing one, is essentially identical, and difference is：

In S4 steps, the NaCl equivalent to pulp finished product gross mass 0.15% is added.

The shelf-life of the jam finished product of the present embodiment production is 18 months.

Claims

A kind of 1. preparation method of pineapple jam, it is characterised in that：The preparation method of the pineapple jam comprises the following steps：

S1, the pineapple that selection is ripe, surface is golden yellow；

S2, using fruit washer pineapple is cleaned, reuse Pineapple peeler peeling, obtain pineapple pulp；

S3, using mixer pineapple pulp, mangrove bark are beaten, obtain mixing pulp, and indwelling 30 minutes；

S4, sugar, passion fruit fruit juice are added in pulp is mixed, by total acidity control in PH2.1~3.0, BRIX controls 58~ 61 ° obtain pulp finished product；

S5, pulp finished product is put into pot and boiled, treat that the pulp finished product in pot thickens, and bubble increases, you can from fire, obtain fruit Sauce；

S6, jam is packaged using film class packaging when jam is cooled to 80 DEG C；

S7, the jam after encapsulation is put into the progress cold anticyclone sterilizing of ultrahigh-pressure cold-sterilization equipment, sterilization pressure is not less than 600MPa.
2. the preparation method of pineapple jam as claimed in claim 1, it is characterised in that：The filter screen is 100 mesh.
3. the preparation method of pineapple jam as claimed in claim 1, it is characterised in that：In S3 steps, mangrove bark and pineapple The mass ratio of pulp is 1:4.
4. the preparation method of pineapple jam as claimed in claim 1, it is characterised in that：In S4 steps, total acidity control exists PH2.4。
5. the preparation method of pineapple jam as claimed in claim 1, it is characterised in that：The film class is packaged as composite membrane.
6. the preparation method of pineapple jam as claimed in claim 1, it is characterised in that：In S4 steps, add equivalent to The NaCl of pulp finished product gross mass 0.15%.