CN110613112A - Passion fruit jam and preparation method thereof - Google Patents

Passion fruit jam and preparation method thereof Download PDF

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Publication number
CN110613112A
CN110613112A CN201911041661.8A CN201911041661A CN110613112A CN 110613112 A CN110613112 A CN 110613112A CN 201911041661 A CN201911041661 A CN 201911041661A CN 110613112 A CN110613112 A CN 110613112A
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Prior art keywords
parts
passion fruit
mango
weight
juice
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CN201911041661.8A
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Chinese (zh)
Inventor
吴国珍
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Individual
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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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses passion fruit jam and a preparation method thereof, wherein the passion fruit jam is prepared from the following raw materials in parts by weight: 20-30 parts of passion fruit; 20-30 parts of mango; 10-15 parts of fresh raspberry; 10-20 parts of high-purity fructose syrup; 7-9 parts of xylitol; the product is prepared by scientifically mixing passion fruit, mango and fresh raspberry, is convenient to eat, contains various vitamins required by human bodies, and has the effects of resisting bacteria, diminishing inflammation, reducing blood pressure and blood sugar, lubricating intestinal tracts, stimulating defecation, maintaining beauty, keeping young, controlling weight, enhancing immunity and the like.

Description

Passion fruit jam and preparation method thereof
Technical Field
The invention relates to the technical field of food and processing methods, in particular to passion fruit jam and a preparation method thereof.
Background
Along with the continuous improvement of the living standard of people, many people begin to like edible jam, at present, more jam produced on the market comprises blueberry jam, strawberry jam, lemon jam, apple jam and the like, the jam is sour, sweet and delicious, appetizes and engenders liquid, is very suitable for being matched with other food materials, enriches the taste and flavor of food, and is very popular and loved by people. However, the varieties of the jam on the market are single at present, and in order to keep the fresh of the jam longer and sell the jam better, a large amount of preservatives and pigments are added by some manufacturers, so that the jam is not beneficial to human bodies after being eaten for a long time, and therefore, the development of a novel jam which is novel and unique in taste and is not added with too many additives is one of the subjects which are popular in recent years.
Disclosure of Invention
The invention aims to provide passion fruit jam different from the existing formula for the market, and in order to achieve the aim, the technical scheme of the invention is as follows:
the passion fruit jam is characterized in that: the traditional Chinese medicine composition is prepared from the following raw materials in parts by weight:
20-30 parts of passion fruit;
20-30 parts of mango;
10-15 parts of fresh raspberry;
10-20 parts of high-purity fructose syrup;
7-9 parts of xylitol;
the preparation method of the passion fruit jam comprises the following steps:
weighing high-quality full passion fruit according to the weight parts, cutting the passion fruit into halves, taking pulp, putting the pulp into a juicer to juice for 5-10 minutes, putting the juice into a centrifuge for 7 minutes, and separating passion fruit juice for later use;
weighing high-quality mango according to the parts by weight, cleaning and peeling, cutting into squares of 1-2 cm, and avoiding cutting into cores to obtain mango pulp for later use;
weighing fresh raspberry according to the weight parts, removing impurities, cleaning with spring water, and pulping with a pulping machine for later use;
fourthly, the stepDecocting passion fruit juice, mango blocks and fresh raspberry sauce into paste, adding high-purity fructose syrup and xylitol prepared previously according to a certain proportion, dissolving with warm water, putting into a blending tank, and uniformly stirring;
and fifthly, homogenizing for 2-3 times in order to keep the finished product in a stable state. The homogenizing pressure is 25MPa, and the temperature of the feed liquid is controlled to be 70-75 ℃;
performing deoxidation treatment before filling to remove air and prevent the product from oxidative deterioration during storage, wherein the deoxidation vacuum degree is 0.087-0.093 Mpa;
seventhly, instantly sterilizing at high temperature (121 ℃ for 15-20 s), cooling to 60 ℃ after sterilization, filling by using a heat-resistant glass bottle, and labeling to obtain a finished product.
The raw material components selected by the invention have the following effects:
the passion fruit described above, passsiflora edulis Sims, [ alternative name ] eggplants, guava, passion fruit passion flower, punica granatum. The passion fruit contains 17 amino acids, is rich in 165 substances such as protein, fat, sugar, vitamins, calcium, phosphorus, iron, potassium, SOD enzyme, super fiber and the like which are beneficial to human bodies, is called as the king of VC (vitamin) in the fruit, and has unique taste. The efficacy of the passion fruit is as follows: firstly, the passion fruit contains rich vitamins, super-fibers, proteins and other elements which are very beneficial to a human body, has good taste and fragrance, can enhance the resistance of the human body and improve the immunity, and is particularly beneficial to the development and growth of the body when being eaten by children and pregnant women; secondly, the super-fiber contained in the passion fruit can enter very tiny parts in the intestines and stomach of a human body to carry out deep cleaning and toxin expelling, but does not damage the intestinal wall, so that the passion fruit wine has the effects of improving the absorption function of the human body and regulating the intestines and invigorating the stomach; thirdly, the passion fruit is put into the body, so that the digestion and absorption functions can be enhanced, the defecation of a human body is normal, and the intestinal tract is not blocked, so that the passion fruit is very good for relieving the constipation symptom; fourthly, the beauty-maintaining and young-keeping food not only contains rich nutrition, but also can bring people a feeling of satiety, thereby reducing the intake of other high-heat foods and being beneficial to improving the nutrition absorption structure of the human body, and particularly, Vc and the like contained in the beauty-maintaining and young-keeping food have the functions of maintaining beauty, keeping young and resisting aging. The passion fruit is sour, sweet and delicious in taste, has multiple effects, and is a fruit which is very popular among modern people and is nutritious. At present, a single passion fruit is mostly used as a raw material to prepare jam in the market, and a proper amount of mango and fresh raspberry are added to combine the essences of the three purely natural fruits together, so that the jam is fragrant and thick in taste, soft and fine in mouthfeel, free of preservative and pigment, and original in taste and flavor.
The mango is mangoPopular name of (Chinese plant will) [ (La)"Ding Zhi Ming (science name)Mangifera indicaL. [ ALSAL ] MAMENG, MOANGUO, SHIGUO, TANGGUO, MEICHANG, MEICHANGZI, and SHIGUO. The nutrition function is as follows: 1. the edible mango has the effects of clearing intestines and stomach and has certain antiemetic effect on carsickness and seasickness; 2. and (4) resisting cancer. According to the modern food therapy viewpoint, the mango contains a large amount of vitamin A, so that the mango has the effects of cancer prevention and cancer resistance; 3. beautifying the skin. Because the mango contains a large amount of vitamins, the mango can play a role in moistening skin after being eaten frequently; 4. can be used for preventing and treating hypertension and arteriosclerosis. The mango contains nutrients, vitamin C, minerals and the like, has the cancer prevention effect and also has the food therapy effect of preventing arteriosclerosis and hypertension; 5. can be used for preventing and treating constipation. The local mango contains a large amount of fibers, can promote defecation, and has certain benefits for preventing and treating constipation; 6. and (5) sterilizing. The extract of mango leaf can inhibit pyococcus, Escherichia coli, and Pseudomonas aeruginosa. It also has the effect of inhibiting influenza virus. Mango is one of the famous tropical fruits, contains sugar, protein and crude fiber, contains a particularly high content of carotene, a precursor of vitamin A, and is rare in all fruits. Secondly, the content of vitamin C is not low. Minerals, proteins, fats, carbohydrates, etc., are also the main nutritional components. Can be used for preparing fruit juice, jam, canned food, pickled vegetable, sour and spicy pickle, mango milk powder, preserved fruit, etc.
The fresh raspberry [ Latin school name ] mentioned aboveRubus corchorifolius L, f, also named raspberry, mountain flint, milk foam, seedling-spreading foam, March foam, dragon boat foam, barley foam, Dahurian thorn, thorn gourd, steamed bun spinach, Gaokowan, mountain foam. The fruit has sweet taste, contains sugar, malic acid, citric acid and vitamin C, and can be used for raw eating, jam preparation and wine brewing. The raspberry fruit is rich in nutrition, and various components contained in the raspberry fruit are easily absorbed by human bodies, and the raspberry fruit has the effects of promoting the absorption of the human bodies to other nutrient substances, improving metabolism and enhancing disease resistance. In 2014, Chinese experts predict the raspberry as a third-generation fruit, and the raspberry is considered to have an infinite development prospect.
The high purity fructose corn syrup (HFCS) is a nutritive (caloric) sweetener processed from corn as a raw material. It is widely used in carbonated, fruit juice, and sports drinks as well as snacks, syrups, jellies, and other sugar-containing products.
The xylitol is a natural plant sweetener extracted from plants, and can replace sucrose to prevent dental caries.
The invention has the beneficial effects that:
1. the raw materials are widely distributed and easily obtained, the passion fruit is widely distributed in warm and humid areas in south China, particularly in the Hainan area, the mango is produced in Yunnan, Guangxi, Guangdong, Fujian and Taiwan, the passion fruit is grown in hillside, valley or open-field forest with the altitude of 200 plus one year and 1350 meters, and the fresh raspberry is distributed in China except Gansu, Qinghai, Xinjiang and Tibet.
2. The selected fruit has high fruit juice content and high juice yield, is suitable for large-scale production, and has good nutritional value, medicinal value and edible value, so the economic benefit is good.
3. The three fruits added in the formula disclosed by the invention are high-nutritive-value fruits. The passion fruit contains rich vitamins, can enhance the immunity of a human body, improve the immunity, and also has the effects of refreshing, restoring consciousness, relaxing bowel, tonifying kidney, building body, expelling toxin and beautifying; has effects of relieving hangover, protecting liver, relieving fatigue, resisting inflammation, relieving inflammation, regulating blood sugar, preventing diabetes, strengthening bone, and relieving osteoporosis; the mango has the effects of clearing intestines and stomach, resisting bacteria, preventing and treating hypertension and resisting cancer; the fresh raspberry has the effects of resisting oxidation, resisting tumor, reducing blood sugar, reducing blood fat, resisting arrhythmia, resisting oxidation, reducing toxicity, resisting aging and the like.
4. The product of the invention has the advantages of no toxic and side effect, and adopts the additives of purely natural plant food, the organic combination, the scientific preparation, zero pollution, zero addition of pigment-free essence and the like.
Detailed Description
Taking the following raw materials in parts by weight:
in the case of the example 1, the following examples are given,
20 parts of passion fruit;
20 parts of mango;
10 parts of fresh raspberry;
10 parts of high-purity fructose syrup;
7 parts of xylitol;
the preparation method of the passion fruit jam comprises the following steps:
weighing high-quality full passion fruit according to the weight parts, cutting the passion fruit into halves, taking pulp, putting the pulp into a juicer to juice for 5-10 minutes, putting the juice into a centrifuge for 7 minutes, and separating passion fruit juice for later use;
weighing high-quality mango according to the parts by weight, cleaning and peeling, cutting into squares of 1-2 cm, and avoiding cutting into cores to obtain mango pulp for later use;
weighing fresh raspberry according to the weight parts, removing impurities, cleaning with spring water, and pulping with a pulping machine for later use;
fourthly, the stepDecocting passion fruit juice, mango blocks and fresh raspberry sauce into paste, adding high-purity fructose syrup and xylitol prepared previously according to a certain proportion, dissolving with warm water, putting into a blending tank, and uniformly stirring;
and fifthly, homogenizing for 2-3 times in order to keep the finished product in a stable state. The homogenizing pressure is 25MPa, and the temperature of the feed liquid is controlled to be 70-75 ℃;
performing deoxidation treatment before filling to remove air and prevent the product from oxidative deterioration during storage, wherein the deoxidation vacuum degree is 0.087-0.093 Mpa;
seventhly, instantly sterilizing at high temperature (121 ℃ for 15-20 s), cooling to 60 ℃ after sterilization, filling by using a heat-resistant glass bottle, and labeling to obtain a finished product.
In the case of the example 2, the following examples are given,
taking the following raw materials in parts by weight:
25 parts of passion fruit;
25 parts of mango;
12 parts of fresh raspberry;
15 parts of high-purity fructose syrup;
8 parts of xylitol;
the preparation method of the passion fruit jam comprises the following steps:
weighing high-quality full passion fruit according to the weight parts, cutting the passion fruit into halves, taking pulp, putting the pulp into a juicer to juice for 5-10 minutes, putting the juice into a centrifuge for 7 minutes, and separating passion fruit juice for later use;
weighing high-quality mango according to the parts by weight, cleaning and peeling, cutting into squares of 1-2 cm, and avoiding cutting into cores to obtain mango pulp for later use;
weighing fresh raspberry according to the weight parts, removing impurities, cleaning with spring water, and pulping with a pulping machine for later use;
fourthly, the stepDecocting passion fruit juice, mango blocks and fresh raspberry sauce into paste, adding high-purity fructose syrup and xylitol prepared previously according to a certain proportion, dissolving with warm water, putting into a blending tank, and uniformly stirring;
and fifthly, homogenizing for 2-3 times in order to keep the finished product in a stable state. The homogenizing pressure is 25MPa, and the temperature of the feed liquid is controlled to be 70-75 ℃;
performing deoxidation treatment before filling to remove air and prevent the product from oxidative deterioration during storage, wherein the deoxidation vacuum degree is 0.087-0.093 Mpa;
seventhly, instantly sterilizing at high temperature (121 ℃ for 15-20 s), cooling to 60 ℃ after sterilization, filling by using a heat-resistant glass bottle, and labeling to obtain a finished product.
In the case of the example 3, the following examples are given,
taking the following raw materials in parts by weight:
30 parts of passion fruit;
30 parts of mango;
15 parts of fresh raspberry;
20 parts of high-purity fructose syrup;
9 parts of xylitol;
the preparation method of the passion fruit jam comprises the following steps:
weighing high-quality full passion fruit according to the weight parts, cutting the passion fruit into halves, taking pulp, putting the pulp into a juicer to juice for 5-10 minutes, putting the juice into a centrifuge for 7 minutes, and separating passion fruit juice for later use;
weighing high-quality mango according to the parts by weight, cleaning and peeling, cutting into squares of 1-2 cm, and avoiding cutting into cores to obtain mango pulp for later use;
weighing fresh raspberry according to the weight parts, removing impurities, cleaning with spring water, and pulping with a pulping machine for later use;
fourthly, the stepDecocting passion fruit juice, mango blocks and fresh raspberry sauce into paste, adding high-purity fructose syrup and xylitol prepared previously according to a certain proportion, dissolving with warm water, putting into a blending tank, and uniformly stirring;
and fifthly, homogenizing for 2-3 times in order to keep the finished product in a stable state. The homogenizing pressure is 25MPa, and the temperature of the feed liquid is controlled to be 70-75 ℃;
performing deoxidation treatment before filling to remove air and prevent the product from oxidative deterioration during storage, wherein the deoxidation vacuum degree is 0.087-0.093 Mpa;
seventhly, instantly sterilizing at high temperature (121 ℃ for 15-20 s), cooling to 60 ℃ after sterilization, filling by using a heat-resistant glass bottle, and labeling to obtain a finished product.

Claims (2)

1. A passion fruit jam and a preparation method thereof are characterized in that: the traditional Chinese medicine composition is prepared from the following raw materials in parts by weight:
20-30 parts of passion fruit;
20-30 parts of mango;
10-15 parts of fresh raspberry;
10-20 parts of high-purity fructose syrup;
7-9 parts of xylitol.
2. The passion fruit jam according to claim 1, characterized in that: the preparation method comprises the following steps:
weighing high-quality full passion fruit according to the weight parts, cutting the passion fruit into halves, taking pulp, putting the pulp into a juicer to juice for 5-10 minutes, putting the juice into a centrifuge for 7 minutes, and separating passion fruit juice for later use;
weighing high-quality mango according to the parts by weight, cleaning and peeling, cutting into squares of 1-2 cm, and avoiding cutting into cores to obtain mango pulp for later use;
weighing fresh raspberry according to the weight parts, removing impurities, cleaning with spring water, and pulping with a pulping machine for later use;
fourthly, the stepDecocting passion fruit juice, mango blocks and fresh raspberry sauce into paste, adding high-purity fructose syrup and xylitol prepared previously according to a certain proportion, dissolving with warm water, putting into a blending tank, and uniformly stirring;
in order to keep the finished product in a stable state, homogenizing for 2-3 times at 25MPa, and preferably controlling the temperature of the feed liquid at 70-75 ℃;
performing deoxidation treatment before filling to remove air and prevent the product from oxidative deterioration during storage, wherein the deoxidation vacuum degree is 0.087-0.093 Mpa;
seventhly, instantly sterilizing at high temperature (121 ℃ for 15-20 s), cooling to 60 ℃ after sterilization, filling by using a heat-resistant glass bottle, and labeling to obtain a finished product.
CN201911041661.8A 2019-10-30 2019-10-30 Passion fruit jam and preparation method thereof Withdrawn CN110613112A (en)

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CN201911041661.8A CN110613112A (en) 2019-10-30 2019-10-30 Passion fruit jam and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201911041661.8A CN110613112A (en) 2019-10-30 2019-10-30 Passion fruit jam and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110613112A true CN110613112A (en) 2019-12-27

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CN201911041661.8A Withdrawn CN110613112A (en) 2019-10-30 2019-10-30 Passion fruit jam and preparation method thereof

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794429A (en) * 2022-03-29 2022-07-29 钟炜铁 Pure natural passion fruit jam and production method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114794429A (en) * 2022-03-29 2022-07-29 钟炜铁 Pure natural passion fruit jam and production method thereof

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Application publication date: 20191227

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