CN110338384A - A kind of preparation method of pear syrup - Google Patents
A kind of preparation method of pear syrup Download PDFInfo
- Publication number
- CN110338384A CN110338384A CN201810286284.3A CN201810286284A CN110338384A CN 110338384 A CN110338384 A CN 110338384A CN 201810286284 A CN201810286284 A CN 201810286284A CN 110338384 A CN110338384 A CN 110338384A
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- China
- Prior art keywords
- pears
- pear
- juice
- pear syrup
- preparation
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- 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
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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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of pear syrup, comprising the following steps: a, plucks pears；B, pears are washed；C, peeling, the separation of core meat；D, juicing filtering；E, it produces.The pear syrup that this preparation method modulates is scientific and reasonable, without any additive, is free from side effects, mouthfeel more preferably, is easier to be absorbed by the body, and target user's range is wider.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of preparation method of pear syrup.
Background technique
Pears are a kind of fruit with Chinese medicine effect, have moistening lung clear dry, relieving cough and reducing sputum, nourishing blood and promoting granulation at medicinal aspect
Effect, is had shown that by hospital's research.With a long history with the pear syrup that pears make, the pear syrup made is fragrant and sweet and micro-strip flavour of a drug,
Deep to be liked by masses, still, traditional pear syrup mouthfeel is not appropriate for taking with the crowd of diabetes, hypertension, hyperlipidemia compared with sweet tea
With the scope of application is narrow, researches and develops a kind of mouthfeel more preferably therefore, it is necessary to invent, and sugariness is lower, the scope of application is wider, secondary makees
With smaller pear syrup.Summary of the invention
Present invention seek to address that drawbacks described above, provides a kind of preparation method of pear syrup, pear syrup mouthfeel color provided by the invention
More preferably, suitable for people of all ages, it is easier to be rapidly absorbed by a human, the wider array of effect of the scope of application.
In order to overcome defect present in background technique, the technical solution adopted by the present invention to solve the technical problems is: a kind of
The preparation method of pear syrup, it is characterised in that: the following steps are included:
A, pears to be plucked: picking fresh pears out of ecological park, pear needs to gather within picking two days, classify later,
The pears of surface fracture, deformity are removed；
B, pears are washed: the pear gathered being put into salt water and is cleaned, pear static 30min in salt water was carried out every ten minutes
Once turn；
C, peeling, the separation of core meat: washed pears are first subjected to manual peeling, the separation of core meat is then carried out, pears meat is individually divided
It separates out to be put into hot room and carry out high-temperature sterilization；
D, juicing filtering: the pears meat in step c being taken out to be put into large-scale juice extractor and is squeezed the juice, and juice is carried out by strainer
Filtered juice, is then put into stainless-steel pan and is heated at high temperature by filtering, and high fire infusion 4 hours, heating was simultaneously juice
The foam removal on surface is clean, then is stewed 2 hours with small fire, is continuously agitated while small fire stews, prevents from being stained with to the bottom of a pan and endure
Paste has boiled to sticky sense, takes out cooling；
E, it produces: the pear syrup cooled down in Step d progress is canned, finished product pear syrup is obtained after packaging.
In a preferred embodiment of the present invention, the ratio of above-mentioned salt water is light salt brine, and the ratio of salt and water is 1:10,
The salt water energy of this ratio effectively removes the pesticide residue on pear surface.
In a preferred embodiment of the present invention, the material of above-mentioned pressure cooker is copper, and this material heating effect is significant.
The beneficial effects of the present invention are: it is scientific and reasonable to modulate the pear syrup come by this preparation method, without any additive,
It is free from side effects, mouthfeel more preferably, is easier to absorb, and target user's range is wider.
Specific embodiment
A kind of preparation method of pear syrup, comprising the following steps:
A, 100 jin of fresh tender pears are picked out of ecological park, pear needs gather within shedding two days, and what is gathered is laggard
Row classification, removes the pears of surface fracture, deformity.
B, the pear gathered is put into salt water and is cleaned, the concentration of salt water is 10%, and temperature is 25 DEG C, and pear is in salt water
In static 30min, once turned every 10min.
C, washed pears are first subjected to manual peeling, then carry out the separation of core meat, pears meat is individually separated and is put into
Hot room carries out high-temperature sterilization, and the temperature setting of hot room high-temperature sterilization is 140 DEG C.
D, the pears meat in step c being taken out to be put into large-scale juice extractor and is squeezed the juice, juice is filtered by strainer,
Then filtered juice is put into copper stainless-steel pan to be heated at high temperature, high fire infusion 4 hours, heating is simultaneously juice table
The foam removal in face is clean, then is stewed 2 hours with small fire, is continuously agitated while small fire stews, prevents from being stained with to the bottom of a pan and endure paste,
Sticky sense has been boiled to, cooling is taken out；
E, the pear syrup cooled down in Step d progress is canned, it is that one bottle of progress is filling by 60g, finished product pear syrup is obtained after packaging.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or is replaced on an equal basis, without departing from the objective and range of technical solution of the present invention, should all cover at this
In the scope of the claims of invention.
Claims (3)
1. a kind of preparation method of pear syrup, it is characterised in that: the following steps are included:
A, pears to be plucked: picking fresh pears out of ecological park, pear needs to gather within picking two days, classify later,
The pears of surface fracture, deformity are removed；
B, pears are washed: the pear gathered being put into salt water and is cleaned, pear static 30min in salt water was carried out every ten minutes
Once turn；
C, peeling, the separation of core meat: washed pears are first subjected to manual peeling, the separation of core meat is then carried out, pears meat is individually divided
It separates out to be put into hot room and carry out high-temperature sterilization；
D, juicing filtering: the pears meat in step c being taken out to be put into large-scale juice extractor and is squeezed the juice, and juice is carried out by strainer
Filtered juice, is then put into stainless-steel pan and is heated at high temperature by filtering, and high fire infusion 4 hours, heating was simultaneously juice
The foam removal on surface is clean, then is stewed 2 hours with small fire, is continuously agitated while small fire stews, prevents from being stained with to the bottom of a pan and endure
Paste has boiled to sticky sense, takes out cooling；
E, it produces: the pear syrup cooled down in Step d progress is canned, finished product pear syrup is obtained after packaging.
2. a kind of preparation method of pear syrup according to claim 1, it is characterised in that: the ratio of above-mentioned salt water is light salt brine,
The ratio of salt and water is 1:10.
3. a kind of preparation method of pear syrup according to claim 1, it is characterised in that: the matter of above-mentioned stainless steel is copper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810286284.3A CN110338384A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of pear syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810286284.3A CN110338384A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of pear syrup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338384A true CN110338384A (en) | 2019-10-18 |
Family
ID=68172588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810286284.3A Pending CN110338384A (en) | 2018-04-03 | 2018-04-03 | A kind of preparation method of pear syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110338384A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642720A (en) * | 2020-07-29 | 2020-09-11 | 巢湖学院 | Preparation method of red yeast rice pear paste with optimized color and flavor |
-
2018
- 2018-04-03 CN CN201810286284.3A patent/CN110338384A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111642720A (en) * | 2020-07-29 | 2020-09-11 | 巢湖学院 | Preparation method of red yeast rice pear paste with optimized color and flavor |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191018 |