CN105010911A - Making method of pumpkin fruit jam - Google Patents
Making method of pumpkin fruit jam Download PDFInfo
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- CN105010911A CN105010911A CN201410477511.2A CN201410477511A CN105010911A CN 105010911 A CN105010911 A CN 105010911A CN 201410477511 A CN201410477511 A CN 201410477511A CN 105010911 A CN105010911 A CN 105010911A
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- fruit jam
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Abstract
The invention discloses a making method of pumpkin fruit jam, and belongs to the field of food processing. The making method of the pumpkin fruit jam is characterized in that the pumpkin fruit jam is made by adopting the processing technological processes of material selecting and cleaning, section cutting and smashing, precooking and beating, blending and concentration, canning and sterilization and cooling and inspection. The pumpkin fruit jam is rich in nutrient substances and beneficial for protecting gastric mucosa, assisting digestion and enhancing metabolism of human bodies, the special efficacy of preventing diabetic and lowering blood glucose is achieved, eating is convenient, and the operation is easy.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of pumpkin jam.
Background technology
Pumpkin, another name pumpkin, pumpkin, winter squash, golden melon, in oblate spheroid, kettle shape, cylindrical etc., there are longitudinal furrow and protuberance in surface, smooth or have strumae.Epidermis be orange to orange red not etc.Carpopodium has rib groove, and muskmelon pedicel is expanded into horn-like, and its seed is avette or oval.Pumpkin is a kind of vegetables of high nutritive value, and its calcium, iron, carotene carotene content are very high, has removing toxic substances, protects the liver renal function, protects gastric mucosa, helps digest, and eliminates the effects such as carcinogen.
Scientific research shows: containing vitamin and pectin in pumpkin, can bond and eliminate Endophytic bacteria toxin and other harmful substances, as the lead in heavy metal, mercury and radioactive element, can play detoxication; Pumpkin contains abundant cobalt, can enliven the metabolism of human body, promotes hematopoiesis function, and participates in the synthesis of vitamin B12 in human body, to preventing and treating diabetes, reduces blood sugar and has special curative effect; In addition, pumpkin is also rich in zinc, and skin-friendly and nail health, wherein antioxidant bata-carotene has eyeshield, protects the heart and anticancer function.
Pumpkin easily degenerates, not storage tolerance, for being processed into the comprehensive utilization that pumpkin jam can realize pumpkin, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem that solution fresh pumpkin is not easily preserved, a kind of preparation method of pumpkin jam is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for pumpkin jam, is characterized in that: adopt cleaning → valve cutting fragmentation → making beating → allotment of precooking of selecting materials to concentrate → the processing process of tinning sterilizing → cooling inspection → finished product, concrete operation step is:
A, cleaning of selecting materials: select yellow, without disease and pest, fresh ripe pumpkin, rinse well with clear water;
B, valve cutting fragmentation: cut by pumpkin with stainless steel knife, draw clean seed, put into disintegrating machine after cleaning and smash fast, particle size after cracking is 18-20mm;
C, making beating of precooking: sent into immediately in pre-boiler by the melon after fragmentation and heat, then send in two pass beater and pull an oar;
D, allotment concentrate: make slurry flow in material-compound tank, add maltose and stevioside seasoning, by citric acid and malic acid adjustment acidity, the xanthans adding 0.2 ~ 0.5% improves colloid performance, then put into Vacuum Concentration case to concentrate, until one-tenth soluble solid, thickening temperature is 85-90 DEG C;
E, tinning sterilizing: sauce is heated to 98 DEG C, random load in glass jar, sterilizing 15 minutes in the boiling water of 100 DEG C in retort;
F, cooling inspection: take out after sterilizing and naturally cool to 26 DEG C, be finished product, will check before warehouse-in in its filling amount, capping situation, slurry and have foreign and other abnormal conditions.
Beneficial effect: product of the present invention is nutritious, clean taste, has the local flavor of pumpkin uniqueness.This product, containing abundant nutrition material, is not only conducive to protection gastric mucosa, helps digest, promotes human metabolism, also has special curative effect, instant to preventing and treating diabetes and reducing blood sugar, simple to operate.
Detailed description of the invention
Embodiment 1
:
A preparation method for pumpkin jam, concrete operation step is:
A, cleaning of selecting materials: select yellow, without disease and pest, fresh ripe pumpkin, rinse well with clear water;
B, valve cutting fragmentation: cut by pumpkin with stainless steel knife, draw clean seed, put into disintegrating machine after cleaning and smash fast, particle size after cracking is 0.8-1 centimetre;
C, making beating of precooking: the melon after fragmentation will be sent into immediately in pre-boiler and heat, then send in beater and pull an oar; General two pass beater, to remove melon skin and hard tissue;
D, allotment concentrate: make slurry flow in material-compound tank, add protein sugar and stevioside seasoning, acidity is adjusted with citric acid, add a small amount of pectin and improve colloid performance, admix a little malt syrup again, then put into Vacuum Concentration case to concentrate, until become soluble solid, thickening temperature is 80-85 DEG C;
E, tinning sterilizing: sauce is heated to 90 DEG C, random load in glass jar, sterilizing 15 minutes in the boiling water of 100 DEG C in retort;
F, cooling inspection: take out after sterilizing and naturally cool to 30 DEG C, be finished product, will check before warehouse-in in its filling amount, capping situation, slurry and have foreign and other abnormal conditions.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for pumpkin jam, concrete operation step is:
A, cleaning of selecting materials: select yellow, without disease and pest, fresh ripe pumpkin, rinse well with clear water;
B, valve cutting fragmentation: cut by pumpkin with stainless steel knife, draw clean seed, put into disintegrating machine after cleaning and smash fast, particle size after cracking is 25-30mm;
C, making beating of precooking: the melon after fragmentation will be sent into immediately in pre-boiler and heat, then send in beater and pull an oar; General two pass beater, to remove melon skin and hard tissue; By banana and mango peeling process, get its pulp, mix into paste and add;
D, allotment concentrate: slurry is flowed in material-compound tank, adds fructose and Liquoride sugar seasoning, adjust acidity with citric acid, add a small amount of methylcellulose to receive and improve colloid performance, then put into Vacuum Concentration case to concentrate, until become soluble solid, thickening temperature is 80-85 DEG C;
E, tinning sterilizing: sauce is heated to 90 DEG C, random load in glass jar, sterilizing 15 minutes in the boiling water of 100 DEG C in retort;
F, cooling inspection: take out after sterilizing and naturally cool to 30 DEG C, be finished product, will check before warehouse-in in its filling amount, capping situation, slurry and have foreign and other abnormal conditions.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for pumpkin jam, is characterized in that: adopt cleaning → valve cutting fragmentation → making beating → allotment of precooking of selecting materials to concentrate → the processing process of tinning sterilizing → cooling inspection → finished product, concrete operation step is:
A, cleaning of selecting materials: select yellow, without disease and pest, fresh ripe pumpkin, rinse well with clear water;
B, valve cutting fragmentation: cut by pumpkin with stainless steel knife, draw clean seed, put into disintegrating machine after cleaning and smash fast, particle size after cracking is 18-20mm;
C, making beating of precooking: sent into immediately in pre-boiler by the melon after fragmentation and heat, then send in two pass beater and pull an oar;
D, allotment concentrate: make slurry flow in material-compound tank, add maltose and stevioside seasoning, by citric acid and malic acid adjustment acidity, the xanthans adding 0.2 ~ 0.5% improves colloid performance, then put into Vacuum Concentration case to concentrate, until one-tenth soluble solid, thickening temperature is 85-90 DEG C;
E, tinning sterilizing: sauce is heated to 98 DEG C, random load in glass jar, sterilizing 15 minutes in the boiling water of 100 DEG C in retort;
F, cooling inspection: take out after sterilizing and naturally cool to 26 DEG C, be finished product, will check before warehouse-in in its filling amount, capping situation, slurry and have foreign and other abnormal conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477511.2A CN105010911A (en) | 2014-09-19 | 2014-09-19 | Making method of pumpkin fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477511.2A CN105010911A (en) | 2014-09-19 | 2014-09-19 | Making method of pumpkin fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105010911A true CN105010911A (en) | 2015-11-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410477511.2A Pending CN105010911A (en) | 2014-09-19 | 2014-09-19 | Making method of pumpkin fruit jam |
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| CN (1) | CN105010911A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213380A (en) * | 2016-08-22 | 2016-12-14 | 中南林业科技大学 | A kind of compound nectar and preparation method thereof |
| CN112998230A (en) * | 2021-04-02 | 2021-06-22 | 中国科学院近代物理研究所 | A compound jam or fruit and vegetable jam prepared from sweet sorghum syrup, and its preparation method |
| CN115251333A (en) * | 2022-07-05 | 2022-11-01 | 安徽多嘴猫食品有限公司 | Jam with pumpkin for bread and pumpkin processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
-
2014
- 2014-09-19 CN CN201410477511.2A patent/CN105010911A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
Non-Patent Citations (1)
| Title |
|---|
| 纪士俊: "《中华实用科技》", 31 December 2000, 中国农业科技出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213380A (en) * | 2016-08-22 | 2016-12-14 | 中南林业科技大学 | A kind of compound nectar and preparation method thereof |
| CN112998230A (en) * | 2021-04-02 | 2021-06-22 | 中国科学院近代物理研究所 | A compound jam or fruit and vegetable jam prepared from sweet sorghum syrup, and its preparation method |
| CN115251333A (en) * | 2022-07-05 | 2022-11-01 | 安徽多嘴猫食品有限公司 | Jam with pumpkin for bread and pumpkin processing method |
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Application publication date: 20151104 |