CN102726649A - Honey snow pear puree and production method thereof - Google Patents
Honey snow pear puree and production method thereof Download PDFInfo
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- CN102726649A CN102726649A CN2012102326302A CN201210232630A CN102726649A CN 102726649 A CN102726649 A CN 102726649A CN 2012102326302 A CN2012102326302 A CN 2012102326302A CN 201210232630 A CN201210232630 A CN 201210232630A CN 102726649 A CN102726649 A CN 102726649A
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Abstract
The invention relates to a honey snow pear puree and a production method thereof and belongs to the food processing technology field. The composition of the honey snow-pear puree comprises raw materials of fructose, diced snow pear, water, honey, glycine, edible salt, calcium chloride, sodium pyrosulfite, vitamin C, citric acid, carragheenan, xanthan gum, potassium sorbate, food flavour and white sugar. The frozen diced snow pear is taken as a raw material of the honey snow pear puree; frozen sugaring is carried out by using the fructose; fine honey is added; nutrient loss is avoided to a great degree, and nutrition diversification is ensured. According to the invention, the prepared honey snow pear puree is natural and has gentle flowery flavour and outstanding aroma; the soup color is clear and bright; the taste is rich and mellow; the prepared honey snow pear puree not only can be taken as an ideal raw material for making tea individually, but also for making tea with other scented teas; tea made from the prepared honey snow pear puree not only has delicate fragrance of snow pears, but also has functions of lung moistening and thirst quenching.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of honey snow pear puree and production method thereof.
Background technology
Similar fruit sauce product is also arranged in the market, but owing to receive the restriction of production technology, tend to cause the loss of nutritive value in process of production, and this type of fruit sauce mouthfeel is not full, cannot see pulp, the color and luster degree is poor.
Summary of the invention
Problem to prior art exists the objective of the invention is to design the technical scheme that a kind of honey snow pear puree and production method thereof are provided.
Described a kind of honey snow pear puree is characterized in that being processed by following weight percentages:
Fructose 18～28%, snow pear fourth 15～25%, water 5.5～9.5%, honey 1～5%, glycine 0.02～0.08%, edible salt 0.5～3%, calcium chloride 0.06～0.1%, sodium pyrosulfite 0.005～0.03%, VC0.02～0.07%, citric acid 0.05～0.3%, carragheen 0.01～0.06%, xanthans 0.005～0.03%, potassium sorbate 0.03～0.07%, flavoring essence 0.05～0.3% and white granulated sugar surplus.
Described a kind of honey snow pear puree is characterized in that being processed by following weight percentages:
Fructose 20～26%, snow pear fourth 17～23%, water 6.5～8.5%, honey 2～4%, glycine 0.04～0.06%, edible salt 1～2%, calcium chloride 0.07～0.09%, sodium pyrosulfite 0.01～0.02%, VC0.04～0.06%, citric acid 0.1～0.25%, carragheen 0.03～0.05%, xanthans 0.01～0.02%, potassium sorbate 0.04～0.06%, flavoring essence 0.1～0.2% and white granulated sugar surplus.
The production method of described a kind of honey snow pear puree is characterized in that comprising following processing step:
1) takes by weighing the raw material of formula ratio;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-20～-10 ℃ of following sugarings 20～30 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 60～80 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 95～99%;
4) account for the white granulated sugar of formula ratio 1～5% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4) is incubated 1～5 minute after being heated to 85～95 ℃, adds the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 65～75 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
The production method of described a kind of honey snow pear puree is characterized in that described step 2) in material in temperature-15～-10 ℃ following sugaring 23～27 hours.
The production method of described a kind of honey snow pear puree is characterized in that the snow pear fourth that sugaring is crossed in the described step 3) is heated to 65～75 ℃.
The production method of described a kind of honey snow pear puree is characterized in that being incubated 2～4 minutes after material is heated to 87～93 ℃ in the described step 5).
The production method of described a kind of honey snow pear puree is characterized in that being cooled in the described step 6) potassium sorbate, citric acid, glycine and the flavoring essence that add formula ratio after 68～72 ℃.
It is raw material that above-mentioned a kind of honey snow pear puree adopts freezing snow pear fourth, takes fructose to carry out freezing sugaring, is aided with first-class honey; Prevent loss of nutrient substances to the full extent, guaranteed the diversification of nutritive value, and the honey snow pear puree nature delicate fragrance that makes through the present invention; Fragrance is strong, and the soup look limpid is bright, and flavour is strong mellow; No matter be that clear separately bubble is drunk or other jasmine tea of arranging in pairs or groups all are raw materials of ideal, the delicate fragrance of existing snow pear, can play moistening lung again and quench the thirst.
The specific embodiment
Further specify the present invention below in conjunction with embodiment.The percentage that relates among the present invention except that specifying, all refers to percentage by weight.
Embodiment 1
1) take by weighing the raw material of formula ratio:
Fructose 23kg, snow pear fourth 20kg, water 7.5kg, honey 3kg, glycine 0.05kg, edible salt 1kg, calcium chloride 0.08kg, sodium pyrosulfite 0.01kg, VC0.05kg, citric acid 0.1kg, carragheen 0.03kg, xanthans 0.01kg, potassium sorbate 0.05kg, flavoring essence 0.12kg and white granulated sugar 45kg;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-10 ℃ of following sugarings 24 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 70 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 99%;
4) account for the white granulated sugar of formula ratio 1% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4), be heated to 85 ℃ after insulation 3 minutes, add the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 70 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
Embodiment 2
1) take by weighing the raw material of formula ratio:
Fructose 18kg, snow pear fourth 25kg, water 5.5kg, honey 5kg, glycine 0.02kg, edible salt 0.5kg, calcium chloride 0.06kg, sodium pyrosulfite 0.03kg, VC0.07kg, citric acid 0.05kg, carragheen 0.01kg, xanthans 0.03kg, potassium sorbate 0.03kg, flavoring essence 0.05kg and white granulated sugar 45.65kg;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-20 ℃ of following sugarings 20 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 60 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 95%;
4) account for the white granulated sugar of formula ratio 5% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4), be heated to 90 ℃ after insulation 4 minutes, add the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 65 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
Embodiment 3
1) take by weighing the raw material of formula ratio:
Fructose 28kg, snow pear fourth 15kg, water 9.5kg, honey 1kg, glycine 0.08kg, edible salt 3kg, calcium chloride 0.1kg, sodium pyrosulfite 0.005kg, VC0.02kg, citric acid 0.3kg, carragheen 0.06kg, xanthans 0.005kg, potassium sorbate 0.07kg, flavoring essence 0.3kg and white granulated sugar 42.56kg;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-12 ℃ of following sugarings 30 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 65 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 96%;
4) account for the white granulated sugar of formula ratio 4% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4), be heated to 93 ℃ after insulation 2 minutes, add the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 75 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
Embodiment 4
1) take by weighing the raw material of formula ratio:
Fructose 26kg, snow pear fourth 23kg, water 8.5kg, honey 4kg, glycine 0.06kg, edible salt 2kg, calcium chloride 0.09kg, sodium pyrosulfite 0.02kg, VC0.06kg, citric acid 0.25kg, carragheen 0.05kg, xanthans 0.02kg, potassium sorbate 0.06kg, flavoring essence 0.2kg and white granulated sugar 35.69kg;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-18 ℃ of following sugarings 28 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 80 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 97%;
4) account for the white granulated sugar of formula ratio 3% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4), be heated to 95 ℃ after insulation 1 minute, add the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 72 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
Embodiment 5
1) take by weighing the raw material of formula ratio:
Fructose 25kg, snow pear fourth 18kg, water 7kg, honey 3kg, glycine 0.04kg, edible salt 2.4kg, calcium chloride 0.07kg, sodium pyrosulfite 0.01kg, VC0.04kg, citric acid 0.2kg, carragheen 0.04kg, xanthans 0.02kg, potassium sorbate 0.05kg, flavoring essence 0.13kg and white granulated sugar 44kg;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-10 ℃ of following sugarings 22 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 64 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 96%;
4) account for the white granulated sugar of formula ratio 4% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4), be heated to 88 ℃ after insulation 3 minutes, add the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 68 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
Claims (7)
1. honey snow pear puree is characterized in that being processed by following weight percentages:
Fructose 18～28%, snow pear fourth 15～25%, water 5.5～9.5%, honey 1～5%, glycine 0.02～0.08%, edible salt 0.5～3%, calcium chloride 0.06～0.1%, sodium pyrosulfite 0.005～0.03%, VC0.02～0.07%, citric acid 0.05～0.3%, carragheen 0.01～0.06%, xanthans 0.005～0.03%, potassium sorbate 0.03～0.07%, flavoring essence 0.05～0.3% and white granulated sugar surplus.
2. a kind of honey snow pear puree as claimed in claim 1 is characterized in that being processed by following weight percentages:
Fructose 20～26%, snow pear fourth 17～23%, water 6.5～8.5%, honey 2～4%, glycine 0.04～0.06%, edible salt 1～2%, calcium chloride 0.07～0.09%, sodium pyrosulfite 0.01～0.02%, VC0.04～0.06%, citric acid 0.1～0.25%, carragheen 0.03～0.05%, xanthans 0.01～0.02%, potassium sorbate 0.04～0.06%, flavoring essence 0.1～0.2% and white granulated sugar surplus.
3. according to claim 1 or claim 2 a kind of production method of honey snow pear puree is characterized in that comprising following processing step:
1) takes by weighing the raw material of formula ratio;
2) fructose, edible salt and the calcium chloride that add formula ratio in the snow pear fourth of formula ratio stir, then-20～-10 ℃ of following sugarings 20～30 hours;
3) the snow pear fourth that the sugaring that step 2) obtains is crossed is heated to 60～80 ℃, adds sodium pyrosulfite, the VC of formula ratio then and accounts for the white granulated sugar of formula ratio 95～99%;
4) account for the white granulated sugar of formula ratio 1～5% and carragheen, xanthans, the water of formula ratio and carry out the equal emulsification of colloid mill;
5) mixing of materials that obtains of the material that obtains of step 3) and step 4) is incubated 1～5 minute after being heated to 85～95 ℃, adds the honey of formula ratio then;
6) material that obtains of step 5) cools off while stirring, after being cooled to potassium sorbate, citric acid, glycine and the flavoring essence that adds formula ratio after 65～75 ℃, being cooled to normal temperature behind the mixing, obtains honey snow pear puree.
4. the production method of a kind of honey snow pear puree as claimed in claim 1 is characterized in that described step 2) in material in temperature-15～-10 ℃ following sugaring 23～27 hours.
5. the production method of a kind of honey snow pear puree as claimed in claim 1 is characterized in that the snow pear fourth that sugaring is crossed in the described step 3) is heated to 65～75 ℃.
6. the production method of a kind of honey snow pear puree as claimed in claim 1 is characterized in that being incubated 2～4 minutes after material is heated to 87～93 ℃ in the described step 5).
7. the production method of a kind of honey snow pear puree as claimed in claim 1 is characterized in that being cooled in the described step 6) potassium sorbate, citric acid, glycine and the flavoring essence that add formula ratio after 68～72 ℃.
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| CN2012102326302A CN102726649B (en) | 2012-07-06 | 2012-07-06 | Honey snow pear puree and production method thereof |
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| CN102726649B CN102726649B (en) | 2013-10-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0678665A (en) * | 1992-09-06 | 1994-03-22 | Taneaki Futagami | Preparation of scallion pickled in pear puree |
| CN1957773A (en) * | 2006-11-09 | 2007-05-09 | 湖南老爹农业科技开发股份有限公司 | Method for processing mashed fruit of kiwi fruit |
| US20100136168A1 (en) * | 2008-12-03 | 2010-06-03 | Mchaney Blair C | Supplemented fruit or vegetable product |
| CN101869238A (en) * | 2010-06-11 | 2010-10-27 | 江苏省农业科学院 | Sweet corn and red date fruit paste and production method thereof |
| CN102018157A (en) * | 2009-09-14 | 2011-04-20 | 张建卿 | Method for preparing pyrus ussuriensis maxim and hawthorn jam |
-
2012
- 2012-07-06 CN CN2012102326302A patent/CN102726649B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0678665A (en) * | 1992-09-06 | 1994-03-22 | Taneaki Futagami | Preparation of scallion pickled in pear puree |
| CN1957773A (en) * | 2006-11-09 | 2007-05-09 | 湖南老爹农业科技开发股份有限公司 | Method for processing mashed fruit of kiwi fruit |
| US20100136168A1 (en) * | 2008-12-03 | 2010-06-03 | Mchaney Blair C | Supplemented fruit or vegetable product |
| CN102018157A (en) * | 2009-09-14 | 2011-04-20 | 张建卿 | Method for preparing pyrus ussuriensis maxim and hawthorn jam |
| CN101869238A (en) * | 2010-06-11 | 2010-10-27 | 江苏省农业科学院 | Sweet corn and red date fruit paste and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027222A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Snow pear and honey jam and preparation method thereof |
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