A kind of preparation method of lemon jam

Abstract

The present invention provides a lemon jam preparation method which comprises the following steps: using lemon fruit peels to prepare fruit peel powder; putting the fruit peel powder into a cloth bag and sealing the cloth bag, soaking the bagged lemon peel powder in a saline solution and a sodium bicarbonate solution successively; putting the soaked fruit peel powder into a container, adding the same mass of honey, stirring, and keeping the mixture still for later use; getting the lemon fruit pulp, vacuum freeze-drying the lemon fruit pulp, soaking the freeze-dried lemon fruit pulp in a watermelon juice, freeze-drying the lemon fruit pulp again, soaking the lemon fruit pulp in a xylitol solution, then freeze-drying the fruit pulp again, and soaking the fruit pulp in a white granulated sugar solution; taking the soaked and freeze-dried lemon fruit pulp, putting the fruit pulp into a jacketed kettle, blending the fruit pulp with a mixture of lemon fruit peel powder and honey, adding a white granulated sugar solution, concentrating the mixture by heating until the content of the soluble solids reaches 70%-75%, stopping heating, and obtaining the finished product. A novel approach is used to neutralize the sour of the lemon fruit pulp and improve the mouthfeel of the lemon jam. The high temperature processing time is very short during the manufacturing of the lemon jam, and thus the loss of important nutrients is reduced.

Description

technical field [0001] The invention relates to a preparation method of jam. More specifically, the present invention relates to a kind of preparation method of lemon marmalade. Background technique [0002] Lemon is one of the most medicinal fruits in the world, it is rich in vitamin C, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinic acid, citric acid, malic acid, hesperidin , naringin, coumarin, high potassium and low sodium, etc., are very beneficial to the human body. However, lemon sugar has less acid and more acid, so it is basically not used for fresh food. It is generally used for squeezing juice, and when it is used, it is also squeezed and used immediately, which is troublesome. People cannot make full use of the rich nutrition of lemon. Therefore, lemons can be made into jam, on the one hand to increase the scope of use of lemons, on the other hand to increase the storage time of lemons, but the peel of lemons is astringent, bitter and s...

AI Technical Summary

Problems solved by technology

However, lemon sugar has less acid and more acid, so it is basically not used for fresh food. It is generally used for squeezing juice, and when it is used, it is also squeezed and used immediately, which is troublesome. People cannot make full use of the rich nutrition of lemon.

Therefore, lemons can be made into jam, on the one hand to increase the scope of use of lemons, and on the other hand to increase the storage time of lemons, but the peel of lemons is astringent, bitter and sour, and the pulp contains more citric acid. Special methods must be used to enhance the taste of lemon marmalade