CN107712771A - A kind of stubble pear jam - Google Patents
A kind of stubble pear jam Download PDFInfo
- Publication number
- CN107712771A CN107712771A CN201711061872.9A CN201711061872A CN107712771A CN 107712771 A CN107712771 A CN 107712771A CN 201711061872 A CN201711061872 A CN 201711061872A CN 107712771 A CN107712771 A CN 107712771A
- Authority
- CN
- China
- Prior art keywords
- stubble
- pears
- pear jam
- batch
- weight
- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
Abstract
The present invention discloses a kind of stubble pear jam, and it comprises the following steps：A, pretreatment of raw material：Select ripe, complete stubble pears to be cleaned, be beaten after centrifugal breaking；B, sodium citrate is added into magma and carries out color retention；C, fermentation activity dry ferment is taken, is inoculated into the treated stubble the operatic circle slurries of step B, is stirred, ferment at constant temperature 24 48 hours, obtain fermentation pulp；D, mixed to through adding honey, sorbic acid, maltodextrin, pectin in everfermentation pulp, obtain mixed liquor；E, it is mixed liquor is filling as being sterilized after being concentrated in vacuum concentration pan.Stubble pear jam of the present invention fully discharges a batch pears nutritional ingredient, improves the utilization rate of batch pears, and the stubble pear jam stability processed through the present invention is good, and sweet mouthfeel is agreeable to the taste, has the peculiar sour-sweet flavor of stubble pears.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of stubble pear jam.
Background technology
Stubble pears are nutritious, juice foot, but pericarp is more crisp, and bad storage, the deep process technology of stubble pears is less, lacks lifting
The product of stubble pears added value.
The content of the invention
It is an object of the invention to provide a kind of stubble pear jam, it is intended to provides a kind of stubble pears deep processed product for people.
Technical scheme is as follows：
A kind of stubble pear jam, it is characterised in that comprise the following steps：
A, pretreatment of raw material：Select ripe, complete stubble pears to be cleaned, be beaten after centrifugal breaking；
B, sodium citrate is added into magma and carries out color retention；
C, fermentation activity dry ferment is taken, is inoculated into the treated stubble the operatic circle slurries of step B, stirs, ferment at constant temperature 24-48 is small
When, obtain fermentation pulp；
D, mixed to through adding honey, sorbic acid, maltodextrin, pectin in everfermentation pulp, obtain mixed liquor；
E, it is mixed liquor is filling as being sterilized after being concentrated in vacuum concentration pan.
Described stubble pear jam, wherein, fermentation activity dry ferment uses the 30-35 DEG C of sterile warm water containing sugared 4-5% before using
Activate 15-25 minutes.
Described stubble pear jam, wherein, the sodium citrate accounts for the 0.8% of magma quality.
Described stubble pear jam, wherein, each group distribution ratio is in the step D：
Fermentation pulp 20-40 parts by weight；
Honey 5-8 parts by weight；
Sorbic acid 0.5-0.8 parts by weight；
Maltodextrin 0.5-0.8 parts by weight；
Pectin mixing 1-1.5 parts by weight.
Beneficial effect：The present invention provides a kind of stubble pear jam, and stubble pear jam of the present invention fully discharges a batch pears nutritional ingredient, carried
The high utilization rate of stubble pears, the stubble pear jam stability processed through the present invention is good, and sweet mouthfeel is agreeable to the taste, has stubble pears peculiar sour-sweet
Flavor.
Embodiment
The present invention provides a kind of stubble pear jam, to make the purpose of the present invention, technical scheme and effect clearer, clear and definite,
The present invention is described in more detail below.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention,
It is not intended to limit the present invention.
The present invention provides a kind of stubble pear jam, it is characterised in that comprises the following steps：
A, pretreatment of raw material：Select ripe, complete stubble pears to be cleaned, be beaten after centrifugal breaking；
B, sodium citrate is added into magma and carries out color retention；
C, fermentation activity dry ferment is taken, is inoculated into the treated stubble the operatic circle slurries of step B, stirs, ferment at constant temperature 24-48 is small
When, obtain fermentation pulp；
D, mixed to through adding honey, sorbic acid, maltodextrin, pectin in everfermentation pulp, obtain mixed liquor；
E, it is mixed liquor is filling as being sterilized after being concentrated in vacuum concentration pan.
Wherein, with the 30-35 DEG C of sterile warm water activation 15-25 minute containing sugared 4-5% before fermentation activity dry ferment uses.
In preferred embodiment, the sodium citrate accounts for the 0.8% of magma quality.
Specifically, each group distribution ratio is in the step D：
Fermentation pulp 20-40 parts by weight；
Honey 5-8 parts by weight；
Sorbic acid 0.5-0.8 parts by weight；
Maltodextrin 0.5-0.8 parts by weight；
Pectin mixing 1-1.5 parts by weight.
The present invention provides a kind of stubble pear jam, and stubble pear jam of the present invention fully discharges a batch pears nutritional ingredient, improves a batch pears
Utilization rate, good through the stubble pear jam stability processed of the present invention, sweet mouthfeel is agreeable to the taste, has the peculiar sour-sweet flavor of stubble pears.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can
To be improved or converted according to the above description, all these modifications and variations should all belong to the guarantor of appended claims of the present invention
Protect scope.
Claims (4)
1. a kind of batch pear jam, it is characterised in that comprise the following steps：
A, pretreatment of raw material：Select ripe, complete stubble pears to be cleaned, be beaten after centrifugal breaking；
B, sodium citrate is added into magma and carries out color retention；
C, fermentation activity dry ferment is taken, is inoculated into the treated stubble the operatic circle slurries of step B, stirs, ferment at constant temperature 24-48 is small
When, obtain fermentation pulp；
D, mixed to through adding honey, sorbic acid, maltodextrin, pectin in everfermentation pulp, obtain mixed liquor；
E, it is mixed liquor is filling as being sterilized after being concentrated in vacuum concentration pan.
2. according to claim 1 batch of pear jam, it is characterised in that contained before fermentation activity dry ferment use with 30-35 DEG C
Sugared 4-5% sterile warm water activation 15-25 minutes.
3. according to claim 1 batch of pear jam, it is characterised in that the sodium citrate accounts for the 0.8% of magma quality.
4. according to claim 1 batch of pear jam, it is characterised in that each group distribution ratio is in the step D：
Fermentation pulp 20-40 parts by weight；
Honey 5-8 parts by weight；
Sorbic acid 0.5-0.8 parts by weight；
Maltodextrin 0.5-0.8 parts by weight；
Pectin mixing 1-1.5 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061872.9A CN107712771A (en) | 2017-11-02 | 2017-11-02 | A kind of stubble pear jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711061872.9A CN107712771A (en) | 2017-11-02 | 2017-11-02 | A kind of stubble pear jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712771A true CN107712771A (en) | 2018-02-23 |
Family
ID=61221210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711061872.9A Pending CN107712771A (en) | 2017-11-02 | 2017-11-02 | A kind of stubble pear jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712771A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919655A (en) * | 2012-11-26 | 2013-02-13 | 山东福田科技集团有限公司 | L-arabinose composite jam with fever clearing and lung moistening functions |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
| CN107259465A (en) * | 2017-08-15 | 2017-10-20 | 广西下火堂甜品管理有限公司 | A kind of processing method of clausenae lansium jam |
-
2017
- 2017-11-02 CN CN201711061872.9A patent/CN107712771A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919655A (en) * | 2012-11-26 | 2013-02-13 | 山东福田科技集团有限公司 | L-arabinose composite jam with fever clearing and lung moistening functions |
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
| CN104738374A (en) * | 2014-12-31 | 2015-07-01 | 黄龙 | Passion fruit jam and production method thereof |
| CN107259465A (en) * | 2017-08-15 | 2017-10-20 | 广西下火堂甜品管理有限公司 | A kind of processing method of clausenae lansium jam |
Non-Patent Citations (1)
| Title |
|---|
| 无: "莱阳梨有妙处", 《走向世界》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180223 |