CN107822035A - The preparation method of guava jam - Google Patents
The preparation method of guava jam Download PDFInfo
- Publication number
- CN107822035A CN107822035A CN201711149288.9A CN201711149288A CN107822035A CN 107822035 A CN107822035 A CN 107822035A CN 201711149288 A CN201711149288 A CN 201711149288A CN 107822035 A CN107822035 A CN 107822035A
- Authority
- CN
- China
- Prior art keywords
- guava
- pulp
- preparation
- jam
- added
- 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.)
- Pending
Links
- 241000508269 Psidium Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 8
- 239000006227 byproduct Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 2
- 235000014360 Punica granatum Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
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
-
- 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
- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The preparation method that the present invention provides guava jam, belongs to food processing technology field, including the step such as selects fruit, demucilage, squeeze, smash, pre-processing, seasoning, heating, dispensing.The present invention is by first by pulp and fruit juice separating, use the permeability for adding the method that salt is pickled to change guava pulp, more guava pulps are obtained by separating squeezing, increase the utilization rate of raw material, then white granulated sugar, plum powder and acetic acid are added and heating is seasoned and preservation, make the product that is produced of the present invention that there is the flavor different from conventionally produced guava sauce, and without using preservative, the market of guava byproduct can be opened up.
Description
Technical field
The invention belongs to food processing technology field, the preparation method for relating generally to guava jam.
Background technology
Guava is as a kind of adaptable tropical fruit (tree), and itself is rich in abundant nutritional ingredient, in vast south China
There is plantation in area, and guava is usually processed into beverage in addition to eating raw and sold, in order to increase the marketing channel of guava,
It is necessary that developing new processing method produces to obtain a greater variety of guava deep processed products, opens up new consumer group
Body.
The content of the invention
In view of the foregoing, it is necessary to the method for new guava processing is provided to expand the market of guava byproduct,
The technical solution adopted in the present invention is：The preparation method of guava jam, comprises the following steps：
S1, select fruit：Pick ripe, the micro- Huang in surface, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed into core, obtains guava pulp and with seed core；
S3, squeezing：Band seed core will be squeezed using squeezer, obtain guava pulp；
S4, smash:Guava pulp is smashed using mixer；
S5, pretreatment：Salt and S3 of the quality equivalent to guava pulp 0.7% are added in the guava pulp after smashing
The guava pulp that step obtains, is placed 3~4 hours in the cool after stirring；
S6, seasoning：To white granulated sugar, 3% smoked plum added by pretreated pulp equivalent to Fructus psidii guajavae immaturus meat quality 10%
Powder and 3% acetic acid, and stir, place 3~4 hours；
S7, heating：S6 step products therefroms slow fire is heated 20~30 minutes；
S8, packing；Carried out during by more than 75 DEG C of S7 steps products therefrom canned.
The invention has the advantages that：
The present invention is by first by pulp and fruit juice separating, using the permeability for adding the method that salt is pickled to change guava pulp,
Obtain more guava pulps by separating squeezing, increase the utilization rate of raw material, then add white granulated sugar, plum powder and
Acetic acid and heating is seasoned and preservation, and the product for being produced the present invention, which has, is different from conventionally produced kind stone
The flavor of pomegranate sauce, and without using preservative, the market of guava byproduct can be opened up.
Embodiment
Among a preferred embodiment of the present invention, the preparation method of guava jam comprises the following steps：
S1, select fruit：Pick ripe, the micro- Huang in surface, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed into core, obtains guava pulp and with seed core；
S3, squeezing：Band seed core will be squeezed using squeezer, obtain guava pulp；
S4, smash:Guava pulp is smashed using mixer；
S5, pretreatment：Salt and S3 of the quality equivalent to guava pulp 0.7% are added in the guava pulp after smashing
The guava pulp that step obtains, is placed 3~4 hours in the cool after stirring；
S6, seasoning：To white granulated sugar, 3% smoked plum added by pretreated pulp equivalent to Fructus psidii guajavae immaturus meat quality 10%
Powder and 3% acetic acid, and stir, place 3~4 hours；Preferably, can also be added equivalent to a kind stone in this step
The fresh capsicum minced of pomegranate pulp quality 5%, make the taste that disclosure satisfy that the crowd of liking hot and spicy food of this product；
S7, heating：S6 step products therefroms slow fire is heated 20~30 minutes；
S8, packing；Carried out during by more than 75 DEG C of S7 steps products therefrom canned.
Claims (2)
1. the preparation method of guava jam, it is characterised in that：The preparation method of the guava jam comprises the following steps：
S1, select fruit：Pick ripe, the micro- Huang in surface, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：Fresh fruit is removed into core, obtains guava pulp and with seed core；
S3, squeezing：Band seed core will be squeezed using squeezer, obtain guava pulp；
S4, smash:Guava pulp is smashed using mixer；
S5, pretreatment：Salt and S3 of the quality equivalent to guava pulp 0.7% are added in the guava pulp after smashing
The guava pulp that step obtains, is placed 3~4 hours in the cool after stirring；
S6, seasoning：To white granulated sugar, 3% smoked plum added by pretreated pulp equivalent to Fructus psidii guajavae immaturus meat quality 10%
Powder and 3% acetic acid, and stir, place 3~4 hours；
S7, heating：S6 step products therefroms slow fire is heated 20~30 minutes；
S8, packing；Carried out during by more than 75 DEG C of S7 steps products therefrom canned.
2. the preparation method of guava jam as claimed in claim 1, it is characterised in that：In step s 6, it is additionally added quite
In the fresh capsicum minced of Fructus psidii guajavae immaturus meat quality 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149288.9A CN107822035A (en) | 2017-11-18 | 2017-11-18 | The preparation method of guava jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149288.9A CN107822035A (en) | 2017-11-18 | 2017-11-18 | The preparation method of guava jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107822035A true CN107822035A (en) | 2018-03-23 |
Family
ID=61652042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711149288.9A Pending CN107822035A (en) | 2017-11-18 | 2017-11-18 | The preparation method of guava jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107822035A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931860A (en) * | 2014-04-19 | 2014-07-23 | 漳州科技职业学院 | Green-tea-containing guava candied fruit and preparation method thereof |
| CN105249366A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Preparation method of compound guava jam |
| CN106306627A (en) * | 2015-06-26 | 2017-01-11 | 姚克成 | Sugar-free apple jam and making method thereof |
| CN107006817A (en) * | 2017-03-27 | 2017-08-04 | 许昌学院 | A kind of preparation method of orange peel Kiwi berry compound nectar |
-
2017
- 2017-11-18 CN CN201711149288.9A patent/CN107822035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103931860A (en) * | 2014-04-19 | 2014-07-23 | 漳州科技职业学院 | Green-tea-containing guava candied fruit and preparation method thereof |
| CN106306627A (en) * | 2015-06-26 | 2017-01-11 | 姚克成 | Sugar-free apple jam and making method thereof |
| CN105249366A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Preparation method of compound guava jam |
| CN107006817A (en) * | 2017-03-27 | 2017-08-04 | 许昌学院 | A kind of preparation method of orange peel Kiwi berry compound nectar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 |
Application publication date: 20180323 |
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| WD01 | Invention patent application deemed withdrawn after publication |