CN114794429A - Pure natural passion fruit jam and production method thereof - Google Patents
Pure natural passion fruit jam and production method thereof Download PDFInfo
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- CN114794429A CN114794429A CN202210319955.8A CN202210319955A CN114794429A CN 114794429 A CN114794429 A CN 114794429A CN 202210319955 A CN202210319955 A CN 202210319955A CN 114794429 A CN114794429 A CN 114794429A
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- 244000288157 Passiflora edulis Species 0.000 title claims abstract description 47
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
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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
- A23L21/12—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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The pure natural passion fruit jam comprises 480-520 parts by weight of passion fruit, 270-290 parts by weight of mango, 20-24 parts by weight of cherry and 20-26 parts by weight of aloe. The preparation method comprises 3 steps: 1. preparing primary pulp, namely: passion fruit pulp: pulping the pulp and the seeds together; mango pulp and cherry pulp: all the steps are only taking pulp to prepare pulp; aloe pulp is viscous liquid squeezed by a juicer. 2. Preparing jam: weighing mango pulp, cherry pulp and aloe pulp according to the weight parts, adding 140-160 parts of water, putting the mixture into a jacketed kettle, heating the mixture by using steam and stirring the mixture, heating the mixture to 95 ℃, stirring the mixture for 5-10 minutes, replacing the steam by using water, cooling the mixture to 60 ℃, adding passion fruit pulp, cooling the mixture to 40 ℃, and transferring the mixture into a storage tank. 3. Filling and sterilizing: the sealed product was sterilized in boiling water for 10 minutes and then cooled to room temperature with cold water. The jam disclosed by the invention does not contain essence, pigment and preservative, still retains the original fragrance of the fruit, and has a shelf life of more than one year. The jam disclosed by the invention is beneficial to health and harmless because the food materials are natural.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to jam and a production method thereof.
Background
The preparation of jam is a method for preserving fruits for a long time. At present, jam sold on the market is usually added with chemical additives such as essence, pigment, preservative, thickening agent and the like for the taste of the jam and the purpose of prolonging the shelf life of the jam, which is very harmful to the health. With the continuous improvement of living standard, people pay more and more attention to health, and therefore, the fruit jam food without any chemical additive is strongly required to be obtained.
In recent years, passion fruit transplanted from brazil to China has attracted general interest due to its strong sweet taste and moderate sour taste. Moreover, the passion fruit is rich in nutrition, contains 17 amino acids required by a human body and dozens of trace elements beneficial to the human body, can improve the immunity of the human body, and has the effects of maintaining beauty and keeping young. However, the passion fruit is not easy to store for a long time, so people urgently want to obtain the passion fruit jam which takes the passion fruit as a main component, does not contain any chemical additive and has a relatively long shelf life, and the production method thereof.
There are a lot of patent applications on jam containing passion fruit as main component and its production method, but there are few patent applications of the same without any chemical additives (such as essence, pigment, preservative, thickener, etc.). Although a patent application entitled "a sugar-free passion fruit jam and a method for producing the same" (CN106260816A) states that the jam does not contain any preservative, examples of the application do not describe whether the obtained jam does not show any viable bacteria under a microscope when stored at normal temperature for more than one week (bacteria are a main cause of deterioration or putrefaction of the jam), nor do the examples describe whether the jam retains the original flavor of the passion fruit.
The inventors believe that there are two main reasons why CN106260816A was unsuccessful, namely: 1. the jam raw material lacks a component with strong sterilization performance, so that bacteria are easy to breed; 2. the boiling with big fire in the step (2) and the slow boiling to thick in the step (3) of the embodiment can cause the original flavor substances, antibacterial substances and antioxidant substances in the jam raw materials to be damaged. Because the jam is a mixture containing water and a large amount of pulp, the boiling point of the jam is necessarily far higher than the boiling point of water by 100 ℃, and the 'slow boiling to be thick' not only leads the temperature to be higher than 100 ℃, but also leads the heating time to be necessarily long, for example, in large-scale production, the boiling time can exceed 1 hour, thus destroying the fragrant substances, the antibacterial substances and the antioxidant substances in the jam raw materials. This is the main reason why flavors and preservatives have to be added in the jam production of the prior art. In addition, in step (4) of the embodiment of the patent application: cooling, filling into a sterilized oil-free and water-free glass bottle, and sealing. After that, there is no heat sterilization step, which allows the survival of the bacteria incorporated in the jam during these several steps, with the consequent spoilage of the jam. This is also the reason for the failure of the embodiment. The inventor finds that almost all patent applications related to the jam production method comprise the steps of boiling jam and boiling jam to be thick, which is the current situation of all jam industries at present.
Disclosure of Invention
The invention aims to develop a passion fruit jam can which takes passion fruits as main components, does not contain any chemical additive and has a shelf life of more than one year at normal temperature, and a production method thereof. The quality guarantee period reaches the requirement of more than one year, and the canned food can reach the hands of consumers only after transportation, storage and sale. For this reason, the present inventors have made extensive and intensive studies and studies, and have recognized that in order to achieve the above objects of the present invention, the following requirements must be made for a raw material for a jam and a method for producing a jam, respectively:
1. the requirements on jam raw materials are as follows:
at least one of the food materials used as jam raw materials has strong bactericidal performance, and at least one of the food materials has strong viscosity. This is because, in the production process, when the food material with strong sterilization performance is stirred with other food materials at 95-100 ℃ for 5 minutes, most of bacteria in the food material can be killed, so that the bacteria can be thoroughly killed when the aluminum foil flexible packaging bag is sterilized with boiling water for 10 minutes after being filled. On the contrary, if the jam does not contain food materials with strong sterilization performance, the food materials are sterilized only by prolonging the sterilization time of boiling water after filling, and then the fragrant substances and the antioxidant substances in the jam are damaged. Once the flavor substances are destroyed, the fruit flavor of the jam is lost, so that essences have to be used; on the other hand, if the antioxidant substances are destroyed, the jam is browned and putrefy due to oxidation, so that a preservative has to be added. In addition, if one food material has strong viscosity, the food material can be used as a natural thickener, so that the phenomenon that jam is too thin or solid-liquid layering occurs is avoided, a chemical thickener and a boiling and concentrating step in the prior art can be omitted, the heating time of the food material is shortened, and the damage to aroma substances and antioxidant substances in the jam can be reduced.
In view of the above requirements, the present invention selects aloe as a food material having a strong bactericidal property. As the inventor finds out through investigation, the aloe is a substance with strong antibacterial property, and the aloe tincture contained in the aloe can kill fungi, mould, virus and other germs and can inhibit and eliminate the propagation of pathogens. In addition, aloe has high health care value (such as anti-aging, healing promotion, heart strengthening, blood circulation promotion, immunity improvement and the like) and beauty value (such as skin whitening and the like). In addition, the aloe juice has strong viscosity and can be used as thickener. However, since aloe has slight bitterness and astringency, in the prior art, when aloe is used as a jam raw material, the bitterness and astringency are often removed by biochemical treatment (for example, CN101167574A) or boiling with water to dissolve the bitterness and astringency substances in water (for example, CN107440023A, CN102018188A, CN 104509759A). The present inventors have considered that the above-mentioned method for removing the bitter and astringent taste of aloe may affect the sterilization performance. In order to overcome the defects of the prior art, the inventor finds that the bitter taste of the aloe can be perfectly covered by utilizing the full fragrant sweet taste and the moderate sour taste of the passion fruit and assisting the sweet taste of the mango, the cherries and the sugar through repeated groping and practice, so that the sterilization performance of the aloe can be completely kept, and the fragrance and various nutritional ingredients of the fruit can be completely kept; furthermore, the inventor obtains the perfect proportion of 4 components of passion fruit, mango, cherry and aloe through repeated exploration and practice, so that the jam of the invention is very delicious, has very high nutritive value and has a long shelf life. Namely, the food materials adopted by the jam of the invention comprise 4 kinds of passion fruit, mango, Chinese cherry and aloe, and the combination is never available in the prior art.
2. The requirements on the production method of the jam are as follows:
in the jam processing process, the heating temperature is limited to be not higher than 100 ℃, and the total heating time of 95-100 ℃ is not more than 20 minutes.
In the prior art, jam is often prepared by decocting at the temperature of more than 100 ℃. The inventor finds that if the heating temperature exceeds 100 ℃ or the total heating time of 95-100 ℃ exceeds 20 minutes, not only the fragrance of the fruit disappears, but also the sterilizing substances and the antioxidant substances can be damaged, which affects the flavor of the jam and shortens the shelf life, and the essence, the pigment and the preservative have to be added in the prior art.
Based on the above knowledge, the present inventors improved the method of controlling the heating temperature in the range of not more than 100 ℃ and controlling the total heating time period of 95 ℃ to 100 ℃ to not more than 20 minutes. In order to control the heating temperature within the range of not higher than 100 deg.C, a jacketed saucepan may be used, steam may be introduced into the jacket to heat, and the sealed can may be placed in a boiling water bath to be heated and sterilized with boiling water. In addition, in order to avoid the total heating time of 95-100 ℃ exceeding 20 minutes, the invention does not adopt the step of decoction and concentration which is commonly used in the prior art, but utilizes the viscosity characteristic of the aloe as a natural thickening agent, thus not only omitting the high-temperature decoction process of the jam, but also shortening the total heating time, thereby keeping the natural fruit fragrance of the fruit.
The inventor designs the technical scheme of the invention according to the conception, and tests are carried out for a plurality of times according to the scheme, the produced aluminum foil bag is opened after being stored for one year at normal temperature, the jam is not rotten, and the taste of the jam is almost the same as that of the jam before filling. Thus, the present invention has been completed.
The technical scheme of the invention is as follows:
1. the pure natural passion fruit jam comprises 480-520 parts by weight of passion fruit, 270-290 parts by weight of mango, 20-24 parts by weight of cherry and 20-26 parts by weight of aloe.
2. The pure natural passion fruit jam disclosed by the technical scheme 1 comprises 480-520 parts by weight of passion fruit, 270-290 parts by weight of mango, 20-24 parts by weight of cherry and 20-26 parts by weight of aloe, and also comprises 390-410 parts by weight of white sugar.
3. The production method of the pure natural passion fruit jam comprises the following steps:
(1) preparing protoplasm of the following 4 food materials:
a. passion fruit pulp: stirring the peeled passion fruit pulp and the seeds into uniform pulp, and cooling the pulp in a refrigerator for later use;
b. mango pulp: stirring peeled and denucleated mango pulp into uniform slurry;
c. cherry pulp: stirring the denucleated Chinese cherry meat into uniform slurry;
d. aloe vera slurry: squeezing the cleaned folium Aloe with a juicer to obtain viscous liquid, which is Aloe pulp;
(2) preparing jam:
weighing 270-290 parts of mango pulp, 20-24 parts of Chinese cherry pulp, 20-26 parts of aloe pulp and 140-160 parts of water by weight, putting the materials into a boiling pot with a heating and cooling jacket and a stirring device, introducing normal pressure steam into the jacket while stirring, stirring for 5-10 minutes after the temperature of the contents reaches 95 ℃, stopping introducing the steam and changing to tap water, adding 480-520 parts of frozen passion fruit pulp after the temperature is reduced to 60 ℃, continuously stirring until the mixture is uniform, and transferring the mixture into a storage tank;
(3) filling and sterilizing:
filling an aluminum foil soft packaging bag with the capacity of 50-150 ml by using a filling machine, sterilizing the sealed aluminum foil soft packaging bag in boiling water for 10 minutes, transferring the aluminum foil soft packaging bag into a cold water bath to rapidly cool the aluminum foil soft packaging bag to room temperature, and taking out and storing the aluminum foil soft packaging bag; after one week, 3 jams in aluminum foil bags are extracted from the jam for detection, and when no viable bacteria can be detected under a microscope, all the batch of products are determined to be qualified.
4. According to the technical scheme 3, in the heating and stirring step in the process (2), 390-410 parts of white sugar are added in addition to 270-290 parts of mango pulp, 20-24 parts of Chinese cherry pulp, 20-26 parts of aloe pulp and 140-160 parts of water in parts by weight.
The following explains the difference between the essential technical features of the present invention and the prior art:
1. the jam composition has different components. The jam composition of the invention contains 4 ingredients of passion fruit, mango, Chinese cherry and aloe, and the jam consisting of the 4 ingredients is not found in the prior art.
2. The purpose of utilizing aloe is different. The jam is produced by using aloe in the prior art, but most of the jam utilizes the health care effect and the beauty effect of the aloe, and the invention mainly utilizes the sterilization effect and the viscosity of the aloe. By combining the aloe sterilizing properties with boiling water sterilization, the sterilization can be more complete. In addition, because the temperature is controlled to be not higher than 100 ℃ and the total heating time of 95-100 ℃ is not more than 20 minutes, the sterilization substances of the aloe and the antioxidant substances of various food materials can be preserved, and the sealed jam in the product can be prevented from being decayed for one year. In addition, because the aloe has strong viscosity, the aloe can be used as a natural thickening agent, so that the conventional boiling and concentration steps and chemical thickening agents in the prior art are not needed, the damage of fragrant substances, sterilizing substances and antioxidant substances caused by overheating is avoided, and the process is greatly simplified.
3. The extraction method of effective components of Aloe is different. The methods adopted in the prior art are generally complex and old aloe cannot be used. The method adopted by the invention is to use a juice extractor to carry out squeezing, so that the pulp part of the aloe can be converted into liquid and separated from the crude fiber part at a time. By adopting the squeezing method, the aloe can be used regardless of being tender or old, thereby saving resources and cost.
4. When the jacket-containing saucepan is required to be heated in the production process, the jacket is filled with steam for heating, so that the temperature can be ensured to be not more than 100 ℃, and the heating temperature is over 100 ℃ basically because the prior art does not adopt the measures, so that the original sterilizing substances, antioxidant substances, vitamins and aroma substances in jam components are destroyed, and essence, pigments and preservatives have to be added.
5. The prior art essentially comprises a boil concentration step, which necessarily results in heating temperatures in excess of 100 ℃. The aloe is used as the thickening agent, so that the boiling and concentrating steps are omitted, the temperature is not more than 100 ℃, the total heating time at 95-100 ℃ is not more than 20 minutes, and the process is greatly simplified.
6. The prior art packages are mostly tin cans or glass cans, and due to poor thermal conductivity, the final boiling water sterilization step needs more than 20 minutes, so that the original sterilizing substances, antioxidant substances and flavor substances in the jam components are damaged. The packaging material of the invention is an aluminum foil soft packaging bag which has good thermal conductivity, so that the bacteria can be completely killed only by heating in boiling water for 10 minutes.
The heating and stirring step in the jam production method of the present invention will be briefly explained below.
(1) The mixture of 3 ingredients of aloe, mango and Chinese cherry is heated to 95-100 ℃ while being stirred, and the purpose of heating is as follows: (a) the jam is easier to stir evenly; (b) the aloe bactericidal effect is combined with the bactericidal effect at 95-100 ℃, so that most of the bacteria in the fruit pulp components can be killed.
(2) The reason why the passion fruit is not added in the heating and stirring step is as follows: (a) the special fragrance of the passion fruit is easy to volatilize when being heated; (b) the juice of the passion fruit is acid, and bacteria are not easy to invade, so that the bacteria in the pulp are few, and the aim of completely sterilizing can be achieved only by utilizing the sterilization effect of the aloe and heating and sterilizing for 10 minutes by boiling water after filling.
Compared with the prior art in the same field, the invention has the beneficial effects that: 1. in the whole production process before the product is sealed, the passion fruit is not heated, so that the fragrance of the passion fruit can be perfectly preserved; 2. although chemical additives such as essence, preservative and thickening agent are not added, the obtained jam can perfectly keep the original fragrance of the fruits when the package is opened after the jam is stored for one year at normal temperature, and the phenomena of deterioration and decay are avoided, so that the jam is very beneficial to the health and can improve the immunity.
Detailed Description
The present invention will be specifically explained below by referring to examples.
Example 1
This example describes the process for producing a sugar-free passion fruit jam, which is suitable for diabetic patients and sugar-aversive groups. The process comprises the following steps:
(1) preparing raw pulp of 4 food materials including passion fruit, mango, cherry and aloe:
a. passion fruit pulp: stirring the peeled passion fruit pulp and the seeds into uniform pulp, namely passion fruit pulp, and cooling the pulp in a refrigerator for later use;
b. mango pulp: stirring peeled and denucleated mango pulp into uniform pulp, namely mango pulp;
c. cherry pulp: stirring the denucleated Chinese cherry pulp into uniform slurry to obtain Chinese cherry slurry;
d. aloe vera slurry: squeezing the cleaned folium Aloe with a juicer to obtain viscous liquid, which is Aloe pulp;
(2) preparing jam:
weighing 280kg of mango pulp, 22kg of Chinese cherry pulp, 23kg of aloe pulp and 150kg of water, putting the mango pulp, the Chinese cherry pulp, the aloe pulp and the water together into a boiling pot with a heating and cooling jacket, stirring while introducing normal-pressure steam into the jacket, stirring for 10 minutes after the temperature of contents reaches 95 ℃, stopping introducing the steam and introducing tap water instead, adding 500kg of cold passion fruit pulp after the temperature is reduced to 60 ℃, continuing stirring, and transferring into a storage tank after the temperature is reduced to 40 ℃;
(3) filling and sterilizing:
and (4) filling by using an automatic filling machine, wherein an aluminum foil soft packaging bag with the capacity of 100 ml is used during filling. And sealing with an aluminum foil sealing machine after filling. Sterilizing the sealed aluminum foil bag in boiling water for 10 minutes, transferring the aluminum foil bag into a cold water bath to rapidly cool the aluminum foil bag to room temperature within 15 minutes, taking out the aluminum foil bag, and storing the aluminum foil bag at room temperature; after one week, 3 bags of the obtained aluminum foil bags were taken out and the jams therein were examined, with the result that none of the 3 bags of jams were examined under a microscope for viable bacteria and the jams perfectly maintained the original flavor of the fruits. This indicates that the batch was entirely acceptable. In addition, 3 bags are extracted and stored at normal temperature, the aluminum foil bags are opened after one year for the same detection, the result is completely the same as the detection result after one week of storage, and the guarantee period can be more than one year.
Example 2
The embodiment describes a production process of sugar-containing passion fruit jam, and the product is suitable for general people.
The process steps of this example are substantially the same as those of example 1, except that in the heating and stirring step of the process (2), 400kg of white sugar is added to the raw materials added to the saucepan while heating to 60 ℃, in addition to 280kg of mango pulp, 22kg of cherry pulp, 23kg of aloe pulp and 150kg of water. The method and the results of the jam detection were the same as those in example 1.
The two embodiments described above are merely two examples of the present invention, and do not limit the present invention. Various modifications may be made by those skilled in the art based on the above description, but should be construed as falling within the scope of the present invention as long as the modifications include the essential technical features of the present invention.
Claims (4)
1. The pure natural passion fruit jam is characterized by comprising 480-520 parts by weight of passion fruit, 270-290 parts by weight of mango, 20-24 parts by weight of cherry and 20-26 parts by weight of aloe.
2. The pure natural passion fruit jam according to claim 1, wherein the pure natural passion fruit jam further comprises 390-410 parts of white sugar in addition to 480-520 parts of passion fruit, 270-290 parts of mango, 20-24 parts of cherry and 20-26 parts of aloe by weight.
3. The production method of the pure natural passion fruit jam is characterized by comprising the following steps:
(1) preparing protoplasm of the following 4 food materials:
a. passion fruit pulp: stirring the peeled passion fruit pulp and the seeds into uniform pulp, and cooling the pulp in a refrigerator for later use;
b. mango pulp: stirring peeled and denucleated mango pulp into uniform slurry;
c. cherry pulp: stirring the denucleated Chinese cherry meat into uniform slurry;
d. aloe vera slurry: squeezing the cleaned folium Aloe with a juicer to obtain viscous liquid, which is Aloe pulp;
(2) preparing jam:
weighing 270-290 parts of mango pulp, 20-24 parts of Chinese cherry pulp, 20-26 parts of aloe pulp and 140-160 parts of water by weight, putting the materials into a boiling pot with a heating and cooling jacket and a stirring device, introducing normal-pressure steam into the jacket while stirring, stirring for 5-10 minutes after the temperature of the contents reaches 95 ℃, stopping introducing the steam and changing to introducing tap water, adding 480-520 parts of cold passion fruit pulp after the temperature is reduced to 60 ℃, continuing to stir, and transferring into a storage tank after the temperature is reduced to 40 ℃;
(3) filling and sterilizing:
filling an aluminum foil soft packaging bag with the capacity of 50-150 ml by using a filling machine, sterilizing the sealed aluminum foil bag in boiling water for 10 minutes, transferring the aluminum foil bag into a cold water bath to rapidly cool the aluminum foil bag to room temperature, and taking out and storing the aluminum foil bag; after one week, 3 jams in aluminum foil bags are extracted from the jam for detection, and when no viable bacteria can be detected under a microscope, all the batch of products are determined to be qualified.
4. The method for producing the pure natural passion fruit jam as claimed in claim 3, wherein in the step of heating and stirring in the step (2), 390 to 410 parts by weight of white sugar is added in addition to 270 to 290 parts by weight of mango pulp, 20 to 24 parts by weight of cherry pulp, 20 to 26 parts by weight of aloe pulp and 140 to 160 parts by weight of water.
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| JP2004254754A (en) * | 2003-02-24 | 2004-09-16 | Nakai Kikai Kogyo Kk | Method and device for seasoning and boiling solid foodstuff |
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN104509759A (en) * | 2013-10-07 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Aloe jam and preparation method thereof |
| CN105166614A (en) * | 2015-09-30 | 2015-12-23 | 谭强 | Mango and passion fruit jam and preparation method thereof |
| CN110613112A (en) * | 2019-10-30 | 2019-12-27 | 吴国珍 | Passion fruit jam and preparation method thereof |
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| JP2004254754A (en) * | 2003-02-24 | 2004-09-16 | Nakai Kikai Kogyo Kk | Method and device for seasoning and boiling solid foodstuff |
| CN103125792A (en) * | 2011-11-22 | 2013-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Jam containing cereal and production method thereof |
| CN104509759A (en) * | 2013-10-07 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Aloe jam and preparation method thereof |
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