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Preparation method of composite flower fruit jam

A kind of flower fruit, suitable technology, applied in the field of preparation of compound flower jam, to achieve the effect of protection stability, sweet and sour taste, bright color

Inactive Publication Date: 2019-04-02
杨梅红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The jams currently on the market are mainly made of a single fruit, and there are relatively few compound and functional jam products.

Method used

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Examples

Experimental program
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Embodiment Construction

[0014] The present invention will be further illustrated below in conjunction with specific embodiments. It should be understood that the embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention. After reading the present invention, those skilled in the art will understand various equivalent forms of the present invention All modifications fall within the scope defined by the appended claims of the present application.

[0015] A preparation method of compound flower jam, the steps are as follows:

[0016] (1) Raw material pretreatment: the fruit selection standard is 8-9 mature and of good quality, among which raspberries and strawberries are washed and stemmed and removed; red dragon fruit is washed, peeled and cut into pieces; fresh roselle is washed and pitted Slice; take only petals from cherry blossoms, wash; soak in 0.05% citric acid solution for 10 minutes, and drain;

[0017] (2) Beating: Raspberry...

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PUM

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Abstract

The invention discloses a preparation method of a composite flower fruit jam. The preparation method comprises following steps: 1, raw material pretreatment, wherein appropriate raw material fruits including raspberry, strawberry, red pitaya, Hibiscus sabdariffa flower, and oriental cherry flower are washed, immersed in 0.05% citric acid solution for 10min respectively, and are drained; 2, pulping, wherein raspberry, strawberry, red pitaya, and Hibiscus sabdariffa flower are subjected to pulping respectively and are mixed, a composite color protecting agent is added, and an obtained fruit paste is pre-heated to 50 to 60 DEG C; 3, blending and concentrating, wherein 0.2 to 0.3% of citric acid, 2 to 2.5% of a composite thickening agent, 0.4 to 0.6% of Calcium Chloride, and 35 to 45% of highfructose corn syrup are added, boiling is carried out at 75 to 80 DEG C until the soluble solid content ranges from 60 to 70%; and 4, sterilizing and packaging, wherein filling sealing is carried out,sterilizing is carried out at 78 to 80 DEG C for 25 to 30min, natural cooling is carried out, and qualified products are subjected to warehousing storage. The composite flower fruit jam is sour and sweet in taste, bright in color, and high in nutritional value.

Description

technical field [0001] The invention relates to a preparation method of compound flower jam, which belongs to the field of food. Background technique [0002] Jam is one of the foods that are especially popular with people. There are many ways to eat it. It can be used as a decoration for bread, biscuits and cakes, or as a condiment for oatmeal, salads and yogurt. Jam is a gel-type food with a smooth taste and sweet and sour taste. It usually uses different fruits as raw materials and also has the nutritional content of the corresponding fruits. Some people say that jam is the continuation of fruit life. The preservation period of fruit is often only a few days or more than ten days, but after making jam, the sour, sweet and fragrant can be stored in a small bottle for a long time. Jam contains natural fruit acids, which can promote the secretion of digestive juices, enhance appetite and help digestion; jam can also increase pigment, which has an auxiliary effect on iron d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L5/41A23L33/00
CPCA23L21/10A23L5/41A23L33/00A23V2002/00A23V2200/048A23V2200/318
Inventor 杨梅红
Owner 杨梅红
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