Honey snow pear puree and production method thereof
A technology of Sydney and honey, applied in application, food preparation, food science and other directions, can solve the problems of fruit jam, such as not full taste, loss of nutritional value, invisible pulp, etc. Effect
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Embodiment 1
[0022] 1) Weigh the raw materials of formula quantity:
[0023] Fructose 23kg, Sydney diced 20kg, water 7.5kg, honey 3kg, glycine 0.05kg, edible salt 1kg, calcium chloride 0.08kg, sodium metabisulfite 0.01kg, VC 0.05kg, citric acid 0.1kg, carrageenan 0.03kg, xanthan gum 0.01kg, 0.05kg potassium sorbate, 0.12kg edible essence and 45kg white sugar;
[0024] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then preserve it at -10°C for 24 hours;
[0025] 3) The candied pear diced obtained in step 2) was heated to 70°C, and then added the formula amount of sodium metabisulfite, VC and white sugar accounting for 99% of the formula amount;
[0026] 4) White granulated sugar accounting for 1% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;
[0027] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 85°...
Embodiment 2
[0030] 1) Weigh the raw materials of formula quantity:
[0031] Fructose 18kg, Sydney diced 25kg, water 5.5kg, honey 5kg, glycine 0.02kg, edible salt 0.5kg, calcium chloride 0.06kg, sodium metabisulfite 0.03kg, VC 0.07kg, citric acid 0.05kg, carrageenan 0.01kg, xanthan Glue 0.03kg, potassium sorbate 0.03kg, food flavor 0.05kg and white sugar 45.65kg;
[0032] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then sugar-preserve at -20°C for 20 hours;
[0033] 3) Heat the candied Sydney diced obtained in step 2 to 60°C, then add the formula amount of sodium metabisulfite, VC and white sugar accounting for 95% of the formula amount;
[0034] 4) White granulated sugar accounting for 5% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;
[0035] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 90°C an...
Embodiment 3
[0038] 1) Weigh the raw materials of formula quantity:
[0039] Fructose 28kg, Sydney diced 15kg, water 9.5kg, honey 1kg, glycine 0.08kg, edible salt 3kg, calcium chloride 0.1kg, sodium metabisulfite 0.005kg, VC0.02kg, citric acid 0.3kg, carrageenan 0.06kg, xanthan gum 0.005kg, 0.07kg potassium sorbate, 0.3kg edible essence and 42.56kg white sugar;
[0040] 2) Add the formula amount of fructose, edible salt and calcium chloride to the formula amount of diced pear, stir evenly, and then candy at -12°C for 30 hours;
[0041] 3) Heat the candied Sydney diced obtained in step 2 to 65°C, and then add the formula amount of sodium metabisulfite, VC and white sugar accounting for 96% of the formula amount;
[0042] 4) White granulated sugar accounting for 4% of the formula amount and carrageenan, xanthan gum and water in the formula amount are emulsified by colloid mill;
[0043] 5) Mix the material obtained in step 3) with the material obtained in step 4), heat it to 93°C and keep ...
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Abstract
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