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Production method of orange peel-kiwi fruit compound jam

A production method and technology of kiwi fruit, applied in the field of food processing, can solve the problems of high sugar content, sweet and greasy products, unfavorable products, etc.

Inactive Publication Date: 2017-08-04
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of jams on the market, but the sugar content is generally high, and the products are too sweet and greasy. Excessive intake of sugar is not good for human health, and can easily lead to problems such as cardiovascular disease, obesity and dental caries in children. The demand for low-sugar jam is increasing day by day, and the development and research of new low-sugar health jam has become a top priority

Method used

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Embodiment Construction

[0023] A processing method of orange peel kiwifruit compound jam, comprising the following steps:

[0024] (1) Raw material pretreatment

[0025] Pretreatment of orange peel: select oranges with good appearance, luster and no mildew, peel off the orange peel and clean it.

[0026] Pretreatment of kiwi fruit: select fresh and fully mature kiwi fruit with good appearance, no mildew and no pests and diseases, wash, peel, and cut into pieces.

[0027] (2) Softening: put the rinsed orange peel into boiled pure water, boil for 5-10 minutes to soften.

[0028] (3) Salt soaking: cut the orange peel into thin strips of 2-3 mm, soak the softened orange peel with 5% salt water for 2 hours, and then rinse with water for 0.5 hour to remove the bitterness of the orange peel.

[0029] (4) Color protection: Put the fully peeled and cleaned kiwi fruit into boiled pure water for 20 seconds, and then put it into 0.2% sodium D-isoascorbate solution for color protection treatment for 5 minutes. ...

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Abstract

The invention discloses a jam processing technology, in particular relates to a processing technology of orange peel-kiwi fruit compound jam and belongs to the technical field of food processing. The processing technology comprises the following steps: carrying out raw material pretreatment, softening, carrying out salt leaching and color protecting, beating, compounding, adding ingredients, concentrating, canning, sealing, sterilizing, cooling, obtaining the finished product, and inspecting the finished product, so that the orange peel-kiwi fruit compound jam is obtained. The processing technology provided by the invention is simple, production is easy, the obtained orange peel-kiwi fruit compound jam is full of nutrients, convenient to eat, good in taste, low in sugar content and calorie as well as safe and clean, the product has high added value, and the problems that the traditional shortbread is high in oil content and sugar content and single in taste are solved.

Description

technical field [0001] The invention discloses a preparation process of orange peel and kiwi fruit compound jam, in particular relates to a processing technology of orange peel and kiwi fruit compound jam, and belongs to the technical field of food processing. Background technique [0002] Kiwi fruit, commonly known as kiwi fruit, is a fruit loved by consumers. Its fruit is tender and juicy, fragrant and delicious, sweet and sour, and rich in nutrition. The chemical components in kiwi fruit include sugar, pectin, cellulose, organic acid, protein, tannin, pigment, vitamin, oil, various enzymes, 17 kinds of amino acids and 14 kinds of minerals. The content of Vc is very high (generally 120-428mg / 100g), ten or even dozens of times higher than that of ordinary fruits, and has the reputation of "king of Vc". It is several times or even dozens of times higher than citrus, apple and other fruits, and it also contains a lot of sugar, protein, amino acid and other organic substances...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/20A23L5/41
Inventor 张莹丽孙思胜郭孝辉
Owner XUCHANG UNIV
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