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Preparation method of kiwi-fruit jam

A technology for kiwi fruit and kiwi fruit juice, which is applied in the field of preparation of kiwi fruit sauce, can solve the problems of sour grains and affect the taste, and achieve the effects of long shelf life, stable color and rich nutrition.

Inactive Publication Date: 2014-05-28
胡楚阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the kiwi fruit jam sold on the market contains more seeds, and the seeds are sour, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of kiwi fruit sauce, its steps are:

[0016] 1) Peel the kiwi fruit, add 2 times the water, squeeze, fold into 3 layers with gauze and filter, and get the kiwi fruit juice;

[0017] 2) Put the kiwi fruit juice into the pot, add 0.3% of its weight in salt, 2% of lemon juice and 20% of maltose, heat to 85°C and keep it until the solid content is 35%, then add 20% of Xylitol and 8% rice wine with an alcohol content of 10% (v / v) are stirred and mixed evenly, filled into cans, sterilized continuously in a water bath at 98°C for 23 minutes, and then cooled.

Embodiment 2

[0019] A kind of preparation method of kiwi fruit sauce, its steps are:

[0020] 1) Peel the kiwi fruit, add 2 times the water, squeeze, fold into 4 layers with gauze and filter, and get the kiwi fruit juice;

[0021] 2) Put the kiwi fruit juice into the pot, add 0.5% of its weight in salt, 2% of lemon juice and 15% of maltose, heat to 90°C and keep it until the solid content is 36%, then add 25% of Mix xylitol with 7% rice wine and fruit wine with an alcohol content of 8% (v / v), put into cans, sterilize continuously in a water bath at 100°C for 15 minutes, and cool down.

Embodiment 3

[0023] A kind of preparation method of kiwi fruit sauce, its steps are:

[0024] 1) Peel the kiwi fruit, add 1 times the water, squeeze, fold into 2 layers with gauze and filter, and get the kiwi fruit juice;

[0025] 2) Put the kiwi fruit juice into the pot, add 0.3% of its weight in salt, 1% of lemon juice and 25% of maltose, heat to 80°C and keep it until the solid content is 40%, then add 22% of Xylitol, 5% rice wine with 12% (v / v) alcohol content (v / v) and fruit wine are stirred and mixed evenly, filled into cans, sterilized continuously in a 95°C water bath for 30 minutes, and cooled.

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PUM

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Abstract

The invention discloses a preparation method of kiwi-fruit jam. The preparation comprises following steps of: 1) peeling kiwi fruits, adding 1-2 times of water, squeezing, and filtering to obtain kiwi juice; and 2) adding the kiwi juice into a pot, based on the weight of the kiwi juice, adding 0.1-0.5% of table salt, 1-3% of lemon juice and 15-25% of maltose, heating to 80-90 DEG C, maintaining the temperature until the solid content is 30-40%, adding 15-25% of xylitol and 5-10% of wine, stirring uniformly, filling a can, sterilizing and cooling. The kiwi-fruit jam is sweet, sour and refreshing, is free of kiwi seeds, and is greenyellow and glossy. The kiwi-fruit jam has good flavor proper to the kiwi-fruit jam, and has functions of regulating middle energizer and flow of qi, beautifying, keeping young, promoting the production of body fluid, moistening dryness, relieving fever and restlessness, and the like.

Description

technical field [0001] The invention relates to a preparation method of fruit jam, in particular to a preparation method of kiwi jam. Background technique [0002] Kiwi fruit is the fruit of the Actinidiaceae plant Actinidia. Kiwi fruit is rich in vitamins, soluble dietary fiber and minerals, and is rich in nutrients. Known as the king of vitamin C. Sour, sweet, cold in nature, has the functions of regulating qi, promoting body fluid and moistening dryness, relieving heat and relieving restlessness. [0003] Most of the jams sold on the market are made from fresh fruit, and some sucrose, stabilizers, etc. are added to be processed into jams. The jams made retain the nutritional components of pulp juice, but the high sugar content of jams is not conducive to human digestion and absorption. Without consumers' desire for delicious food, the purpose of health care cannot be achieved. The jam made from kiwi is sweet and sour, with a unique flavor, and is a good accompaniment ...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
CPCA23L29/30A23L21/15A23L29/37A23V2002/00
Inventor 胡楚阳
Owner 胡楚阳
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