CN111387457A - Apple and pear compound jam and preparation method thereof - Google Patents
Apple and pear compound jam and preparation method thereof Download PDFInfo
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- CN111387457A CN111387457A CN202010234127.5A CN202010234127A CN111387457A CN 111387457 A CN111387457 A CN 111387457A CN 202010234127 A CN202010234127 A CN 202010234127A CN 111387457 A CN111387457 A CN 111387457A
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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
- A23L21/12—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses an apple and pear compound jam and a preparation method thereof, wherein the compound jam comprises the following components in parts by weight: 30-70 parts of apples, 30-70 parts of pears, 25-40 parts of white granulated sugar, 0.2-0.4 part of citric acid and 0.3-0.6 part of pectin; the pear is selected from autumn pear, and the apple and the pear are subjected to cleaning, peeling, cutting, color protection and precooking before pulping. The jam is prepared by compounding two daily fruits of apple and pear as main raw materials, and the optimal formula is obtained by research of single-factor experiments and orthogonal experiments: the ratio of apple to pear is 5:5, the usage amounts of white granulated sugar, citric acid and pectin are 40%, 0.3% and 0.4% respectively. The apple pear composite jam obtained by the process method is yellow brown thick, has harmonious and uniform color, is sour, sweet and delicious, has pure flavor, fine and smooth taste and harmonious taste, and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an apple pear composite jam and a preparation method thereof.
Background
The apple is extremely rich in nutritive value, mild in taste and rich in vitamins such as vitamin A, vitamin B and vitamin C, and the supplement of vitamins is greatly facilitated when the apple is eaten more; also contains a large amount of trace elements such as calcium, phosphorus, potassium, iron and the like, and is a good product in the fruit; also contains carbohydrates necessary for human body such as saccharide, organic acid, pectin, and protein; additionally contains malic acid, tartaric acid, carotene, etc. The apple has many health care functions, and can enhance physical strength and disease resistance. The apple can balance electrolytes in a human body, and intestinal walls in the human body absorb trace elements such as iron, phosphorus and the like in the apple, so that the apple not only can tonify brain and nourish blood, but also can calm mind and sleep peacefully. In addition, the apple also has the effects of keeping blood sugar stable, reducing cholesterol, preventing and resisting cancer, promoting gastrointestinal peristalsis, losing weight, beautifying, and the like.
Pears are visually called by people: 'Gansu sweet dew in fruit, saint butter in medicine', therefore, the nutritive value is rich, and the health preserving value is very high. The raw and cooked food is good, and is suitable for both the old and the young. Li Shizhen records that "there are many pears, all of which are superior products, and can treat diseases. ' and definitely indicates that the pears can reduce heart fire, eliminate phlegm, moisten lung, relieve cough, dispel alcohol and detoxify. The modern traditional Chinese medicine clinical experience considers that the pear can clear away heat and toxic materials when eaten raw, and can nourish the five internal organs after being eaten after being processed such as boiling and the like. The pear has effects of treating common cold, cough, gastrointestinal diseases, and pulmonary diseases.
The varieties of the jam sold in the current market mainly comprise common single-taste jam, compound jam and low-sugar jam. The requirements of consumers on the jam gradually change, the common jam with single taste has single flavor and monotonous variety, and the requirements of people on the diversification of the tastes of sauces and the pursuit of people on the nutritive value cannot be met.
Disclosure of Invention
The invention aims to provide the apple and pear compound jam with richer mouthfeel.
In order to achieve the above purpose, the invention adopts the technical scheme that:
the apple pear composite jam comprises the following components in parts by weight:
30-70 parts of apples, 30-70 parts of pears, 25-40 parts of white granulated sugar, 0.2-0.4 part of citric acid and 0.3-0.6 part of pectin;
the pear is selected from autumn pear, and the apple and the pear are subjected to cleaning, peeling, cutting, color protection and precooking before pulping.
Preferably, the color protection process treatment process adopts 0.8-1.5% of salt solution for soaking treatment.
The invention also aims to provide a preparation method of the apple pear composite jam, which comprises the following steps:
(1) pretreatment of raw materials
Cleaning: selecting fresh apples and pears with moderate maturity, washing with clean running water for 2-3 times, washing for 1-3min each time, immediately taking out after washing and airing;
peeling and cutting: removing peel and stalk and pedicle of cleaned fructus Mali Pumilae and fructus Pyri, and cutting into 1-2cm pieces3Weighing the square blocks according to the weight part ratio;
color protection: putting the cut apples and pears into a prepared 0.8-1.5% salt solution in time for color protection treatment;
pre-cooking: taking out the color-protected apple pieces, placing into a stainless steel pot, adding water 15-25% of the mass of the apple pieces, and pre-boiling for 4-8min to soften the apple pieces; softening the color-protected pear blocks, adding water 10-20% of the mass of the pear blocks, and boiling for 3-5 min; the temperature rises quickly during softening until the pulp is boiled thoroughly;
(2) beating
Respectively taking out the pre-cooked apple blocks and pear blocks, and pulping while hot for 2-8min to avoid too long pulping time;
(3) concentrating
Mixing the pulped pulp, adding the pulped pulp into a stainless steel pot, adding weighed white granulated sugar, uniformly stirring, heating and concentrating, controlling the temperature at 100 ℃, continuously stirring in the process, continuously observing the concentration of solid matters in the sauce, and stopping concentrating when the concentration reaches 60-70% along with the gradual reduction of water;
adding citric acid and pectin weighed in advance before taking out the mixed fruit pulp, and uniformly stirring to obtain the jam;
(4) canning and sealing
Quickly filling the concentrated jam into a glass bottle after high-pressure sterilization, wherein the jam is not filled too much, a top gap of 2-4mm is reserved at the opening of the glass bottle, and sealing the glass bottle;
(5) sterilizing and cooling
Sterilizing in water bath for 15-25min, heating for 5-8min, and maintaining for 10-20min under boiling state;
sterilizing jam, cooling in 65-75 deg.C water for 10-15min, adjusting temperature to 50-55 deg.C, cooling for 10-15min, cooling with cold water to normal temperature, taking out, and blow-drying to obtain the final product.
Preferably, the concentration of the common salt solution in the step (1) is 1.0%.
Preferably, the temperature of the jam is not lower than 85 ℃ when the concentrated jam is canned in the step (4).
Preferably, the water bath sterilization conditions in the step (5): the time is controlled at 20min, the temperature rise time is 5min, and the boiling state is kept for 15 min.
The invention has the technical effects that:
according to the invention, the jam is prepared by taking two daily fruits of apples and pears as main raw materials in a compounding way, and the compound jam is prepared by optimizing the optimal formula of the apples and the pears in the compound jam, so that the requirement of pursuing food diversity by people is met; the mass ratio of the apples to the pears is greatly related to the taste and flavor of the product, and the experiments of the invention ensure that the ratio of the apples to the pears is proper through single-factor experiments of the mass ratio of the apples to the pears so as to coordinate the taste.
Meanwhile, the addition of sugar also improves the sour and sweet degree of the compound jam. The pulp of the apple and the autumn pear is very easy to oxidize, and the citric acid has good antioxidation effect. The addition of a proper amount of pectin can enhance the stability of the compound jam and improve the sensory quality of the jam.
The optimal formula of the apple Huangqiu pear jam is obtained through the research of a single-factor experiment and an orthogonal experiment, and comprises the following steps: the ratio of apple to pear is 5:5, the usage amounts of white granulated sugar, citric acid and pectin are 40%, 0.3% and 0.4% respectively. The apple pear composite jam obtained by the process method is yellow brown thick, has harmonious and uniform color, is sour, sweet and delicious, has pure flavor, fine and smooth taste and harmonious taste, and has wide market prospect.
Detailed Description
The present invention will be described in detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.
Example 1
Preparation of apple and pear compound jam
The basic formula of the raw material components is as follows: the mass ratio of the apples to the pears is (0.4-1.5): 1, adding 40% of white granulated sugar, 0.3% of citric acid and 0.4% of pectin.
The method comprises the following specific steps:
(1) pretreatment of raw materials
Cleaning: selecting fresh apples and pears with moderate maturity, washing with clean running water for 2 times, washing for 2min each time, and immediately taking out and airing after washing;
peeling and cutting: removing peel and stalk and pedicle of cleaned fructus Mali Pumilae and fructus Pyri, and cutting into 1cm pieces3Weighing the left and right squares according to the weight part ratio;
color protection: putting the cut apples and pears into a prepared 1.0% salt solution in time for color protection treatment;
pre-cooking: fishing out the apple blocks subjected to color protection treatment, putting the apple blocks into a stainless steel pot, adding water accounting for 20% of the mass of the apple blocks, and pre-boiling for 5min to soften the apple blocks; softening the color-protected pear blocks, adding water 15% of the mass of the pear blocks, and boiling for 4 min; the temperature rises quickly during softening until the pulp is boiled thoroughly;
(2) beating
Respectively taking out the pre-cooked apple blocks and pear blocks, and pulping while hot for 3-5min to avoid too long pulping time;
(3) concentrating
Mixing the pulped pulp, adding the pulped pulp into a stainless steel pot, adding weighed white granulated sugar, uniformly stirring, heating and concentrating, controlling the temperature at 100 ℃, continuously stirring in the process, continuously observing the concentration of solid matters in the sauce, and stopping concentrating when the concentration reaches about 65% along with the gradual reduction of water;
adding citric acid and pectin weighed in advance before taking out the mixed fruit pulp, and uniformly stirring to obtain the jam;
(4) canning and sealing
Quickly filling the concentrated jam into a glass bottle after high-pressure sterilization, wherein the jam is not filled too much, a top gap of 3mm is reserved at the opening of the glass bottle, and sealing the glass bottle;
(5) sterilizing and cooling
Sterilizing in water bath for 20min, heating for 5min, and keeping boiling state for 15 min;
sterilizing jam, cooling in 70 deg.C water for 10min, adjusting temperature to 55 deg.C, maintaining for 10min, cooling in cold water to room temperature, taking out, and blow-drying to obtain the final product.
(II) sensory evaluation and criteria
The apple and pear compound jam is prepared according to the process, and sensory evaluation group members objectively perform percentage scoring on the tissue form, the appearance color, the acid sweetness and the taste of the apple and pear compound jam, wherein the sensory evaluation standards are shown in the following table 1.
TABLE 1 sensory evaluation criteria
Example 2 Single factor Experimental design
(1) Apple and pear ratio single factor experiment
The quality ratio of the apples to the pears is changed, and the influence of the quality ratio of the apples to the pears on the quality of the compound jam is researched based on sensory evaluation standards. The mass ratio of the apples to the pears is 6:4, 5:5, 4:6 and 3:7, and single-factor experiments are carried out, and meanwhile, 40% of white granulated sugar, 0.3% of citric acid and 0.4% of pectin are added according to the basic formula. The total weight of the pulp is 100g, 60g, 50g, 40g and 30g of apples are respectively taken as apples, 40g, 50g, 60g and 70g of pears are respectively taken as pears, and 40g, 0.3g and 0.4g of white granulated sugar, citric acid and pectin are respectively taken each time.
The effect of the quality ratio of apple and autumn pear on jam is shown in table 2.
TABLE 2 apple to pear ratio Single factor experiment
As can be seen from Table 2, when the ratio of apple to pear is 6:4, the jam has yellow body and no astringent feeling; when the ratio of the apples to the pears is 5:5, the jam is yellow brown, has no astringent feeling and has the best taste; when the ratio of the apples to the pears is 4:6, the jam is dark yellow brown, and has a rough mouthfeel and a little astringent feeling; when the ratio of the apples to the pears is 3:7, the jam is dark yellow brown, and has a rough mouthfeel and a granular feeling. In contrast, the optimal mass ratio of the apples to the pears is selected to be 5: 5.
(2) Single factor experiment of white granulated sugar usage
The use amount of white granulated sugar is continuously adjusted, and the influence of the white granulated sugar on the quality of the jam is researched based on sensory evaluation standards. Taking 20%, 30%, 40% and 50% of the total weight of apple and pear respectively as white granulated sugar, and performing single-factor experiments, namely taking 20g, 30g, 40g and 50g of white granulated sugar, respectively taking 50g of apple and pear respectively in each experiment, taking 0.3g of citric acid and taking 0.4g of pectin. The effect of the amount of white granulated sugar used is shown in table 3 below.
TABLE 3 Single-factor experiment of white granulated sugar usage
As can be seen from Table 3, when the using amount is 20%, the jam tastes sour; when added to 30%, the jam tastes sour and slightly sweet; when the using amount is 40%, the taste is moderate, delicious and tasty, and the taste is optimal; when the using amount is 50%, the jam tastes sweet. Therefore, the addition amount of the compound was 40%, which was the optimum amount for the present experiment.
(3) Citric acid usage single factor experiment
The use amount of citric acid is changed, and the influence of the citric acid on the sensory quality of the compound jam is researched by taking a sensory evaluation standard as a basis. The citric acid is 0.2%, 0.3%, 0.4% and 0.5% of the total weight of the pulp and is used for single factor experiment. In the experiment, 0.2g, 0.3g, 0.4g and 0.5g of citric acid are respectively taken as the raw materials, 50g of apple meat and pear meat are respectively taken as the raw materials in each experiment, and 40g and 0.4g of white granulated sugar and pectin are respectively taken as the raw materials. The effect of citric acid usage on jam is shown in table 4 below.
TABLE 4 citric acid usage Single factor experiment
As can be seen from table 4, when the amount of the jam is 0.2%, the jam tastes sweet and has a slightly sour taste; when the using amount is 0.3%, the jam has moderate sour and sweet taste, delicious taste and good flavor; when the using amount is 0.4%, the taste is sour and has slight sweet taste; when the using amount is 0.5%, the jam is sour and even covers sweet taste. Therefore, when the amount of the catalyst is 0.3%, the amount is the optimum amount for the experiment.
(4) Pectin usage single factor experiment
The usage amount of pectin is changed continuously, and the influence of the pectin on the quality of the compound jam is researched by taking a sensory evaluation standard as a basis. Taking pectin 0.3%, 0.4%, 0.5% and 0.6% of the total weight of pulp as a single factor determination experiment. In the experiment, 0.3g, 0.4g, 0.5g and 0.6g of pectin are respectively taken, 50g of apple meat and pear meat are respectively taken in each experiment, 40g of white granulated sugar is taken in this time, and 0.3g of citric acid is correspondingly taken. The effect of pectin usage on the jam is shown in table 5.
TABLE 5 pectin usage Single factor experiment
As can be seen from Table 5, when the pectin is used in an amount of 0.3%, the jam has a somewhat dilute jam body and a relatively high fluidity; when the using amount of the jam is 0.4%, the jam has the best tissue state, fine and smooth taste, uniform jam body and flowing capability; when the using amount of the sauce is 0.5%, the sauce is thick and has poor fluidity; when the amount is 0.6%, the jam is almost solidified and does not flow. Therefore, the optimal amount of pectin used in this experiment was 0.4%.
Example 3 orthogonal experimental design
And further optimizing a formula experiment on the basis of the single-factor experiment. The apple and pear are used as main raw materials, and other raw materials are used as auxiliary raw materials, so that the main factors influencing the compound jam are designed: and carrying out four-factor three-level orthogonal test on the apple-pear ratio, the white granulated sugar, the citric acid and the pectin, and taking sensory score as an evaluation standard. The test factor levels are shown in table 6, wherein the contents of white granulated sugar, citric acid and pectin are respectively the percentage contents (%) of the total mass of the apple and pear pulps.
TABLE 6 orthogonal test factor horizon
TABLE 7 results of orthogonal experiments
As can be seen from the experimental data in Table 7, the mass ratio of apple to pear, the white granulated sugar, the citric acid and the pectin are four factors of the composite jamThe sensory quality is influenced, wherein the most significant influence is the mass ratio of the apple and the pear. From the data of range analysis, the sequence of the influence on the composite jam is as follows: the mass ratio of the apple to the pear is more than the dosage of the white granulated sugar, more than the dosage of the pectin and more than the dosage of the citric acid. The optimal combination of the apple pear composite jam is A2B3C1D2Namely, the mass ratio of the apple to the pear is 5:5, the usage amounts of the white granulated sugar, the citric acid and the pectin are respectively 50%, 0.2% and 0.4%, and the highest score of the sensory score reaches 81 points.
Example 4 validation experiment
As can be seen from the single factor test results and the orthogonal test results in Table 7, the optimal experimental formulations for both are not consistent. The best experimental formulation in Table 7 is A2B3C1D2The optimal formula of the single-factor experiment is A2B2C2D2Since this formulation is not in the nine trials of the orthogonal table, validation experiments of the results are required.
Table 8 shows the results of the test
As can be seen from the results in Table 8, the optimum formulation for the composite jam is A2B2C2D2Namely, the mass ratio of the apple to the pear is 5:5, the usage amounts of the white granulated sugar, the citric acid and the pectin are respectively 40%, 0.3% and 0.4%.
Example 5 jam quality testing
1) Sensory index
The best formulation A was obtained according to the verification experiment in Table 82B2C2D2The jam was prepared and subjected to sensory evaluation, and the results are described below:
appearance color: is yellowish brown, uniform and harmonious in color and luster.
Tissue morphology: is thick, uniform, and free of particles and other impurities.
Acid sweetness: the sweet and sour taste is palatable, has no bitter and astringent taste and other peculiar smell, and has pure flavor.
The mouthfeel is as follows: has fine and smooth taste, harmonious taste and no astringent feeling.
2) Physical and chemical indexes
Measuring the sugar degree of the jam by adopting a handheld sugar degree meter: sugar degree: 43.28 percent;
measuring the acidity of the jam by adopting a pH meter method: acidity: pH 4.20.
3) Safety evaluation results
And (3) determining the total number of colonies of the jam, and detecting whether the developed product meets the national sanitary standard or not, and whether the product can be produced in batches or not and finally moves to the market or not. The determination standard is in accordance with GB 4789.2-2010.
And (3) detection results: the total number of colonies is less than or equal to 100cfu/g, and the national standard is met.
And (4) conclusion: the mass ratio of the apples to the pears is greatly related to the mouthfeel and the flavor of the product. The apple pulp is mainly sour and sweet, and is thick after pulping. The pulp of the pear is sweet, and the pear juice is more, so the sauce is thinner. And the paste of pear contains particles in pear pulp, so that the pear paste has a sandy astringent taste. Therefore, the mass ratio of the apples to the pears is proper, and the apples and the pears can not be too sour or too sweet, and can not have too strong granular feeling and are astringent to eat. The experiment is carried out by a single-factor experiment of the mass ratio of the apple to the pear, so that the proportion of the apple to the pear is proper, and the tastes are coordinated.
Meanwhile, the addition of sugar also improves the sour and sweet degree of the compound jam. The pulp of the apple and the autumn pear is very easy to oxidize, and the citric acid has good antioxidation effect. The addition of a proper amount of pectin can enhance the stability of the compound jam and improve the sensory product of the jam.
The optimal formula of the apple autumn pear jam is obtained by research of single-factor experiments and orthogonal experiments, wherein the ratio of apples to pears is 5:5, and the use amounts of white granulated sugar, citric acid and pectin are 40%, 0.3% and 0.4% respectively. The product obtained by the research is thick yellow brown, has harmonious and uniform color, is sour, sweet and delicious, pure in flavor, fine and smooth in taste and harmonious in taste, and has wide market prospect.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. The apple and pear compound jam is characterized by comprising the following components in parts by weight:
30-70 parts of apples, 30-70 parts of pears, 25-40 parts of white granulated sugar, 0.2-0.4 part of citric acid and 0.3-0.6 part of pectin;
the pear is selected from autumn pear, and the apple and the pear are subjected to cleaning, peeling, cutting, color protection and precooking before pulping.
2. The apple-pear composite jam according to claim 1, wherein the color protection process is carried out by soaking with 0.8-1.5% of salt solution.
3. A method for preparing the apple pear composite jam according to any one of claims 1 to 2, which is characterized by comprising the following steps:
(1) pretreatment of raw materials
Cleaning: selecting fresh apples and pears with moderate maturity, washing with clean running water for 2-3 times, washing for 1-3min each time, immediately taking out after washing and airing;
peeling and cutting: removing peel and stalk and pedicle of cleaned fructus Mali Pumilae and fructus Pyri, and cutting into 1-2cm pieces3Weighing the square blocks according to the weight part ratio;
color protection: putting the cut apples and pears into a prepared 0.8-1.5% salt solution in time for color protection treatment;
pre-cooking: taking out the color-protected apple pieces, placing into a stainless steel pot, adding water 15-25% of the mass of the apple pieces, and pre-boiling for 4-8min to soften the apple pieces; softening the color-protected pear blocks, adding water 10-20% of the mass of the pear blocks, and boiling for 3-5 min; the temperature rises quickly during softening until the pulp is boiled thoroughly;
(2) beating
Respectively taking out the pre-cooked apple blocks and pear blocks, and pulping while hot for 2-8min to avoid too long pulping time;
(3) concentrating
Mixing the pulped pulp, adding the pulped pulp into a stainless steel pot, adding weighed white granulated sugar, uniformly stirring, heating and concentrating, controlling the temperature at 100 ℃, continuously stirring in the process, continuously observing the concentration of solid matters in the sauce, and stopping concentrating when the concentration reaches 60-70% along with the gradual reduction of water;
adding citric acid and pectin weighed in advance before taking out the mixed fruit pulp, and uniformly stirring to obtain the jam;
(4) canning and sealing
Quickly filling the concentrated jam into a glass bottle after high-pressure sterilization, wherein the jam is not filled too much, a top gap of 2-4mm is reserved at the opening of the glass bottle, and sealing the glass bottle;
(5) sterilizing and cooling
Sterilizing in water bath for 15-25min, heating for 5-8min, and maintaining for 10-20min under boiling state;
sterilizing jam, cooling in 65-75 deg.C water for 10-15min, adjusting temperature to 50-55 deg.C, cooling for 10-15min, cooling with cold water to normal temperature, taking out, and blow-drying to obtain the final product.
4. The preparation method of the apple-pear composite jam according to the claim 3, wherein the concentration of the salt solution in the step (1) is 1.0%.
5. The method for preparing the apple-pear composite jam according to the claim 3, wherein the temperature of the concentrated jam in the step (4) is not lower than 85 ℃.
6. The preparation method of the apple pear composite jam according to the claim 3, wherein the water bath sterilization conditions in the step (5) are as follows: the time is controlled at 20min, the temperature rise time is 5min, and the boiling state is kept for 15 min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794431A (en) * | 2022-01-28 | 2022-07-29 | 百色学院 | Preparation method of red date-pear low-sugar type compound jam |
| CN114947086A (en) * | 2022-05-13 | 2022-08-30 | 贵州中医药大学 | Haw ginseng jam and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783342A (en) * | 2012-12-16 | 2014-05-14 | 徐州市子房商业公司 | Jam preparation technology |
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783342A (en) * | 2012-12-16 | 2014-05-14 | 徐州市子房商业公司 | Jam preparation technology |
| CN106820023A (en) * | 2017-01-20 | 2017-06-13 | 长春科技学院 | A kind of straw berry tomato green apple compound nectar and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794431A (en) * | 2022-01-28 | 2022-07-29 | 百色学院 | Preparation method of red date-pear low-sugar type compound jam |
| CN114947086A (en) * | 2022-05-13 | 2022-08-30 | 贵州中医药大学 | Haw ginseng jam and preparation method thereof |
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Application publication date: 20200710 |