CN103027222A - Snow pear and honey jam and preparation method thereof - Google Patents
Snow pear and honey jam and preparation method thereof Download PDFInfo
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- CN103027222A CN103027222A CN2013100137584A CN201310013758A CN103027222A CN 103027222 A CN103027222 A CN 103027222A CN 2013100137584 A CN2013100137584 A CN 2013100137584A CN 201310013758 A CN201310013758 A CN 201310013758A CN 103027222 A CN103027222 A CN 103027222A
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Abstract
The invention discloses a snow pear and honey jam and a preparation method thereof, and solves the technical problems of poor mouth feel and no healthcare effect of the conventional jam. The invention adopts the following technical scheme: the snow pear and honey jam comprises the following raw materials in parts by mass: 400-500 parts of fresh snow pears, 80-100 parts of dried pears, 200-250 parts of honey, and water, and soluble solid accounts for 65%. The preparation method comprises the steps as follows: grinding the dried pears into powder, removing peels and cores of the fresh snow pears, pre-boiling, pulping, proportioning and concentrating. Compared with the prior art, the honey is adopted to replace white granulated sugar and serves as a dehydrating agent for pectin in the snow pears, so that the snow pear jam is low in sugar content, good in mouth feel and rich in nutrition and also has the healthcare effect of moistening lung to arrest cough.
Description
Technical field
The present invention relates to a kind of jam and preparation method thereof, particularly a kind of snow pear jam and preparation method thereof.
Background technology
Along with the adjustment of China's structure of agricultural production, agricultural has also entered new developing stage in recent years, and China has become in the world genuine fruits and vegetables big producing country, the output of many agricultural product by under-supply to relative surplus.Because at present the rural area lacks manufacturing process so that gardening product pluck after loss very large, the post-harvest loss rate of fruit is 20%～25%, this drops into China all very in short supply for per capita agricultural resource and agricultural, is very large waste really.Developed country can make the post-harvest loss rate of fruits and vegetables only have 1.7%～5% by effective storage and freshness-retaining technology.If we drop to 10% to the post-harvest loss rate of fruits and vegetables, just be equivalent to increase production 6,000 ten thousand～7,000 ten thousand tons of fruits and vegetables, the visible fresh-keeping potentiality that have of the present agricultural storage of China and meaning.
The pulp of snow pear is tender and crisp, and is fragrant and sweet good to eat, nutritious, and edibility is high." explaining abstruseness of the canon of materia medica " said: the disappear heat of six internal organs of " pears " survivor, ripe person is grown the moon of the five internal organs.Pears are to the pyreticosis polydipsia, and cough with lung heat, phlegm are many, children's wind-heat, the painful aphonia of larynx, red swollen painful, the constipation of sleeping etc. are more suitable.Often eat pears to pulmonary tuberculosis, the throat that acute/chronic bronchitis and the infection of the upper respiratory tract cause is done, is itched, the diseases such as phlegm is thick, constipation have certain curative effect.Prior art is made snow pear jam and is adopted and add granulated sugar and makes pectin molecule dehydration in the snow pear as dehydrating agent, and cohesion forms gel, and mouthfeel is excessively sweet, and the sugar content height to be not suitable for a part of crowd edible.
Summary of the invention
The purpose of this invention is to provide a kind of snow pear honey jam and preparation method thereof, the technical problem that solve is that mouthfeel is good, has health-care efficacy.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of snow pear honey jam,
Described snow pear honey jam is pressed mass fraction, by fresh snow pear 400 ?500 parts, pears do 80 ?100 parts, honey 200 ?250 parts, water forms, soluble solid is 65%.
Snow pear honey jam of the present invention is pressed mass fraction by described snow pear honey jam, and by 450 parts of fresh snow pears, pears are done 90 parts, 220 parts of compositions of honey.
A kind of preparation method of snow pear honey jam may further comprise the steps:
One, pears dry grinding powder: press mass fraction, with 80 ?100 parts of pears dry grindings to particle mean size≤40 μ m, make pears dry powder;
Two, with 400 ?500 parts of fresh snow pears peeling stonings;
Three, precook: it is 98～100 ℃ water that snow pear pulp is put into temperature, precook 2 ?4min;
Four, making beating: with the hole diameter of sieve (perforated) plate be 0.5 ?the beater of 1.0mm pull an oar 1 ?2 times, make snow pear and starch;
Five, batching: with 200 ?250 parts of honey to be deployed into mass concentration be 75% liquid glucose;
Six, concentrated: snow pear slurry, liquid glucose are put into jacketed pan, and temperature is 100 ℃, and mixing speed is 36r/min, behind the concentrated 10min, adds pears dry powder, mixes, and continuing to be concentrated into soluble solid is 65%, and stopped heating obtains snow pear honey jam.
Method of the present invention keeps snow pear honey jam temperature to be not less than 85 ℃, bottling, and bottle top clearance 3mm seals after sprinkling white sugar, then puts upside down.
The bottle of filling snow pear honey jam after method of the present invention will be sealed is warming up to 100 ℃ in water-bath, insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to and is lower than 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Method segmentation of the present invention cooling cooling 10 minutes in 65 ℃, cooling was cooled off 10 minutes in 10 minutes and 25 ℃ in 45 ℃.
Protect look after the fresh snow pear of the method for the present invention peeling stoning, it is immersion 10 minutes in 1% the saline solution that the snow pear pulp after the peeling is placed on mass concentration.
Method pears of the present invention dry grinding powder use SDF ?300B set hammer formula pulverizer.
Method of the present invention is precooked and is adopted the spiral continuous cooking machine of GT6J20 type.
Method of the present invention bottling, sealing adopt ZL ?4 automatic Liquid filler.
The present invention compared with prior art adopts honey to replace white granulated sugar as the dehydrating agent of pectin in the snow pear,
Snow pear jam sugar content is low so that snow pear jam not only mouthfeel is good, nutritious, also have the health-care effect that moistens the lung and relieve the cough.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.Snow pear jam of the present invention is comprised of following mass fraction: fresh snow pear 400 ?500 parts, pears do 80 ?100 parts, honey 200 ?250 parts, water, soluble solid are 65%.
Snow pear is cool in nature, and it is sweet to distinguish the flavor of, little acid, the moistening lung that promotes the production of body fluid to quench thirst, anti-inflammatory, cough-relieving, clear away heart-fire, wide chest relieving restlessness, many effects such as nourishing Yin and falling fire.Snow pear contains the moisture about 85% according to one's analysis, 6% ?9.7% fructose, 1% ?3% glucose, 0.4% ?2.6% nutriments such as sucrose.Modern medicine study is thought and is often eaten pears, can also play protecting the liver to the patient who suffers from hepatitis, help to help digestion, and appetitive good action, because containing the compositions such as glycocide and tannic acid, particularly suitable to the consumptive in the pears.
The main component of honey is carbohydrate, wherein 60%～80%, glucose and fructose that human body absorbs easily, its taste is sweet pure, contained monose does not need just can be absorbed by the body through digestion, to woman, children particularly the old man have more excellent health functions.
Snow pear adds honey to lung heat, and the people of chronic cough is the most effective.
The preparation method of snow pear honey jam of the present invention may further comprise the steps:
One, pears dry grinding powder: use SDF ?300B set hammer formula pulverizer, with 80 ?the dry grinding of 100kg pears to particle mean size≤40 μ m, obtain pears dry powder, pulverize pears and do and can improve the uniformity that follow-up step 7 is mixed, more can keep the local flavor of snow pear.
Two, with 400 ?the fresh snow pear of 500kg by the cleaning peeling machine of prior art peeling stoning, 90～95% before for the peeling of the snow pear pulp quality after the peeling stoning.
Three, protect look: it is to soak in 1% the saline solution to protect look in 10 minutes that the snow pear pulp of peeling after the stoning is placed on mass concentration, makes the bright-colored good-looking of snow pear pulp and jam, can suppress again the pollution of microorganism,
Play the effect of disinfection.
Four, precook: the snow pear pulp that will protect behind the look is put in the spiral continuous cooking machine of GT6J20 type, and the temperature of water is 98～100 ℃ in the precooker, rotating speed 5 ?10 rev/mins, precook 2 ?4min.
Five, making beating: with the hole diameter of sieve (perforated) plate be 0.5 ?the beater of 1.0mm, to the snow pear pulp after precooking pull an oar 1 ?2 times, make snow pear and starch.
Six, batching: with 200 ?250kg honey to be deployed into mass concentration be 75% liquid glucose.
Seven, concentrated: snow pear slurry, liquid glucose are put into jacketed pan, and temperature is 100 ℃, and mixing speed is 36r/min, behind the concentrated 10min, add pears dry powder, mix, continuing to be concentrated into soluble solid is 65%, stopped heating obtains snow pear honey jam, takes the dish out of the pot.
Eight, bottling, sealing: keep snow pear honey jam temperature being not less than 85 ℃, adopt ZL ?4 automatic Liquid filler bottle while hot, canned amount 500ml, bottle top clearance 3mm, seal immediately after sprinkling one deck 1mm white sugar, then put upside down, spreading white sugar can prolong the holding time, puts upside down to make sealing keep air-tightness.
Nine, sterilization, cooling: the bottle that will fill snow pear honey jam is put into after 100 ℃ water-bath is warming up to 100 ℃, insulation 20min carries out sterilization, after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively, with rapid reduction snow pear honey jam temperature, avoid vial to burst.Cooling is 10 minutes in 65 ℃, cools off 10 minutes in cooling 10 minutes and the normal temperature (25 ℃) in 45 ℃.
Embodiment 1
One, pulverizes the 80kg pears and do to particle mean size≤40 μ m, make pears dry powder.
Two, the fresh snow pear of 400kg is removed the peel stoning by cleaning peeling machine.
Three, protect look: the snow pear pulp after the peeling is placed in 1% the saline solution protects look.
Four, precook: the snow pear pulp in the colour protecting liquid is put into the 2min that precooks in the spiral continuous cooking machine, and temperature is 98～100 ℃, 10 rev/mins of rotating speeds.
Five, making beating: be that the beater of 0.5mm is pulled an oar 1 time with the hole diameter of sieve (perforated) plate, make snow pear and starch.
Six, batching: it is 75% liquid glucose that 200kg honey is deployed into concentration.
Seven, concentrated: snow pear slurry, liquid glucose are put into jacketed pan and heated while stirring, and mixing speed is 36r/min, behind the concentrated 10min, adds pears dry powder, mixes, and continuing to be concentrated into soluble solid is 65%, and stopped heating takes the dish out of the pot.
Eight, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt ZL ?4 automatic Liquid filler bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Nine, sterilization, cooling: the bottle that will fill jam is warming up to rapidly 100 ℃ in water-bath, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Embodiment 2
One, pulverizes the 90kg pears and do to particle mean size≤40 μ m, make pears dry powder.
Two, the fresh snow pear of 450kg is removed the peel stoning by cleaning peeling machine.
Three, protect look: the snow pear pulp after the peeling is placed in 1% the saline solution protects look.
Four, precook: the snow pear pulp in the colour protecting liquid is put into the 10min that precooks in the spiral continuous cooking machine, and temperature is 98～100 ℃, 5 rev/mins of rotating speeds.
Five, making beating: be that the beater of 1.0mm is pulled an oar 2 times with the hole diameter of sieve (perforated) plate, make snow pear and starch.
Six, batching: it is 75% liquid glucose that 220kg honey is deployed into concentration.
Seven, concentrated: snow pear slurry, liquid glucose are put into jacketed pan and heated while stirring, and mixing speed is 36r/min, behind the concentrated 10min, adds pears dry powder, mixes, and continuing to be concentrated into soluble solid is 65%, and stopped heating takes the dish out of the pot.
Eight, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt ZL ?4 automatic Liquid filler bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Nine, sterilization, cooling: the bottle that will fill jam is warming up to rapidly 100 ℃ in water-bath, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
Embodiment 3
One, uses beater grinder, pulverize the 100kg pears and do to material particle mean size≤40 μ m, make pears dry powder.
Two, the fresh snow pear of 500kg is removed the peel stoning by cleaning peeling machine.
Three, protect look: the snow pear pulp after the peeling is placed in 1% the saline solution protects look.
Four, precook: the snow pear pulp in the colour protecting liquid is put into the 3min that precooks in the spiral continuous cooking machine, and temperature is 98～100 ℃, 7 rev/mins of rotating speeds.
Five, making beating: be that the beater of 0.5mm is pulled an oar 1 time with the hole diameter of sieve (perforated) plate, make snow pear and starch.
Six, batching: it is 75% liquid glucose that 250kg honey is deployed into concentration.
Seven, concentrated: snow pear slurry, liquid glucose are put into jacketed pan and heated while stirring, and mixing speed is 36r/min, behind the concentrated 10min, adds pears dry powder, mixes, and continuing to be concentrated into soluble solid is 65%, and stopped heating takes the dish out of the pot.
Eight, bottling, sealing: keep the sauce temperature more than 85 ℃, adopt ZL ?4 automatic Liquid filler bottle while hot, canned amount 500ml, bottle top clearance 3mm sprinkles immediately sealing behind one deck white sugar, then puts upside down.
Nine, sterilization, cooling: the bottle that will fill jam is warming up to rapidly 100 ℃ in water-bath, and insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to below 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
The organoleptic indicator:
At ambient temperature, with the about 20g of stainless steel spoon sample thief jam, place on the dry white disk, in 1min, look its sauce body and have or not wandering and juice secreting phenomenon; Then sample jam is all poured in the white disk, observed its color and luster and free from admixture is arranged, taste flavour.It is yellow that the sauce body is, and whole uniformity is the gluing shape,
Wandering, not bleed, without granulated sugar partial crystallization, free from admixture.Has the distinctive sweet taste of snow pear and honey, free from extraneous odour.
Physical and chemical index:
Carry out the total sugar content of detection according to the GB11860 prescriptive procedure, carry out the test soluble solid according to the GB12295 prescriptive procedure, carry out the detection sanitary standard according to the GB11671 regulation and detect.Testing result is as shown in table 1.
Snow pear jam of the present invention replaces white granulated sugar as the dehydrating agent of pectin in the snow pear with honey, so that the jam for preparing not only mouthfeel is good, nutritious, also has the health-care effect that moistens the lung and relieve the cough, and reduced the amount that granulated sugar is put into, make the jam sugar content that makes low, do not add any anticorrisive agent, pigment and essence, natural, nutrition, mouthfeel are good.
Table 1 embodiment 1 ?3 testing result
Claims (10)
1. snow pear honey jam, it is characterized in that: described snow pear honey jam is pressed mass fraction, and by 500 parts of fresh snow pear 400 ?, pears are done 100 parts of 80 ?, 250 parts of honey 200 ?, water forms, and soluble solid is 65%.
2. snow pear honey jam according to claim 1 is characterized in that: described snow pear honey jam press mass fraction by described snow pear honey jam, by 450 parts of fresh snow pears, and dried 90 parts of pears, 220 parts of compositions of honey.
3. the preparation method of a snow pear honey jam may further comprise the steps:
One, pears dry grinding powder: press mass fraction, with 80 ?100 parts of pears dry grindings to particle mean size≤40 μ m, make pears dry powder;
Two, with 400 ?500 parts of fresh snow pears peeling stonings;
Three, precook: it is 98～100 ℃ water that snow pear pulp is put into temperature, precook 2 ?4min;
Four, making beating: with the hole diameter of sieve (perforated) plate be 0.5 ?the beater of 1.0mm pull an oar 1 ?2 times, make snow pear and starch;
Five, batching: with 200 ?250 parts of honey to be deployed into mass concentration be 75% liquid glucose;
Six, concentrated: snow pear slurry, liquid glucose are put into jacketed pan, and temperature is 100 ℃, and mixing speed is 36r/min, behind the concentrated 10min, adds pears dry powder, mixes, and continuing to be concentrated into soluble solid is 65%, and stopped heating obtains snow pear honey jam.
4. the preparation method of snow pear honey jam according to claim 3 is characterized in that: keep snow pear honey jam temperature to be not less than 85 ℃, and bottling, bottle top clearance 3mm seals after sprinkling white sugar, then puts upside down.
5. the preparation method of snow pear honey jam according to claim 4, it is characterized in that: the bottle of filling snow pear honey jam after will sealing is warming up to 100 ℃ in water-bath, insulation 20min carries out sterilization, and after the sterilization, segmentation is cooled to and is lower than 37 ℃ in 65 ℃, 45 ℃ and normal-temperature water respectively.
6. the preparation method of snow pear honey jam according to claim 5 is characterized in that: described segmentation cooling cooling 10 minutes in 65 ℃, cooling was cooled off 10 minutes in 10 minutes and 25 ℃ in 45 ℃.
7. the preparation method of snow pear honey jam according to claim 4 is characterized in that: protect look after the described fresh snow pear peeling stoning, it is immersion 10 minutes in 1% the saline solution that the snow pear pulp after the peeling is placed on mass concentration.
8. the preparation method of snow pear honey jam according to claim 4 is characterized in that: described pears dry grinding powder use SDF ?300B set hammer formula pulverizer.
9. the preparation method of snow pear honey jam according to claim 4 is characterized in that: the described spiral continuous cooking machine of employing GT6J20 type of precooking.
10. the preparation method of snow pear honey jam according to claim 4 is characterized in that: described bottling, sealing adopt ZL ?4 automatic Liquid filler.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
| CN104905095A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Yin nourishing and lung moistening pear jam and preparation method thereof |
| CN104905097A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Lung moistening solomonseal rhizome, bee pollen and pear jam and a preparation method thereof |
| CN104905096A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof |
| CN104905094A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof |
| CN104905102A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Kidney warming pollen pear jam and preparation method thereof |
| CN105029142A (en) * | 2015-07-28 | 2015-11-11 | 佛山市立高食品有限公司 | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof |
| CN106174286A (en) * | 2016-08-18 | 2016-12-07 | 苟春虎 | Senior gold Chinese-wolfberry nutritive fruit jam |
| CN106942704A (en) * | 2017-02-13 | 2017-07-14 | 安徽宇宁果胶股份有限公司 | A kind of pectin pear syrup |
| CN107173755A (en) * | 2017-05-17 | 2017-09-19 | 神农架林区蜜蜂天堂食品有限公司 | Kiwi-fruit jam and its production technology |
| CN107712771A (en) * | 2017-11-02 | 2018-02-23 | 佛山市三水区敏俊食品有限公司 | A kind of stubble pear jam |
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
| CN104905095A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Yin nourishing and lung moistening pear jam and preparation method thereof |
| CN104905097A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Lung moistening solomonseal rhizome, bee pollen and pear jam and a preparation method thereof |
| CN104905096A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof |
| CN104905094A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Nourishing and Qi regulating pearl powder whole pear jam and a preparation method thereof |
| CN104905102A (en) * | 2015-05-19 | 2015-09-16 | 安徽省百益食品有限公司 | Kidney warming pollen pear jam and preparation method thereof |
| CN105029142A (en) * | 2015-07-28 | 2015-11-11 | 佛山市立高食品有限公司 | Snow pear-osmanthus fragrans jam as well as preparation method and application thereof |
| CN106174286A (en) * | 2016-08-18 | 2016-12-07 | 苟春虎 | Senior gold Chinese-wolfberry nutritive fruit jam |
| CN106942704A (en) * | 2017-02-13 | 2017-07-14 | 安徽宇宁果胶股份有限公司 | A kind of pectin pear syrup |
| CN107173755A (en) * | 2017-05-17 | 2017-09-19 | 神农架林区蜜蜂天堂食品有限公司 | Kiwi-fruit jam and its production technology |
| CN107712771A (en) * | 2017-11-02 | 2018-02-23 | 佛山市三水区敏俊食品有限公司 | A kind of stubble pear jam |
| CN107841419A (en) * | 2017-12-20 | 2018-03-27 | 山西师范大学 | The processing method of pears hydromel |
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Application publication date: 20130410 |