CN105249366A - Preparation method of compound guava jam - Google Patents
Preparation method of compound guava jam Download PDFInfo
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- CN105249366A CN105249366A CN201510669315.XA CN201510669315A CN105249366A CN 105249366 A CN105249366 A CN 105249366A CN 201510669315 A CN201510669315 A CN 201510669315A CN 105249366 A CN105249366 A CN 105249366A
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Abstract
The invention discloses a preparation method of compound guava jam and belongs to the field of food processing. The preparation method is characterized in that a processing technological process includes raw material pre-processing, slicing, pre-boiling, mashing, fine grinding and boiling, seasoning, bottling, sterilizing, product forming. The preparation method has the benefits as follows: the product has faint scent, is sticky and tasty, and has heavy fruit flavor and fresh and sweet flavor of guavas; the product is delicious and nutritious, can improve the metabolism of human bodies, is rich in multivitamins, has special curative effects on prevention and treatment of diabetes and reduction of blood sugar, has the efficacy of anti-aging, detoxication and toxin elimination, is suitable for people of all ages, is simple and convenient to operate, and is low-calorie low-fat green food integrating nutrition values and health care values.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of guava compound nectar.
Background technology
Guava, is commonly called as Ba Le or pulls out son.Taiwan fragrant plant is happy is Myrtaceae Psidium fruit tree, and meat is very soft, and gravy enriches, and have a sweet taste, almost without seed, local flavor is close between pears and Zizyphus mauritiana Lamk.Its fruit ellipse, color breast is blue or green to milky white, extremely beautiful, and containing a large amount of potassium, iron, carrotene etc., nutrition is extremely abundant.Fragrant plant pleasure is one of the autochthonal fruit in Taiwan, or the diet fruit of first-class.Guava has spherical, oval, oval and foreign pyriform, and pericarp is common is green, red, yellow, pulp adularescent, redness, yellow etc.Fine and tender taste, clear and melodious fragrant and sweet, tasty and refreshing comfortable, be not often fed up with eating, be the best fruit of skin maintenance.Guava is nutritious, can increase appetite, promotes upgrowth and development of children, containing protein, fat, carbohydrate, vitamin A, B family vitamin, Vc, and calcium, phosphorus, iron.Guava is of high nutritive value, with vitamin C, than citrus, banana, wood fruit, tomato, west really, pineapple is all high, iron, calcium, phosphorus content also enrich, and in seed, the content of iron is more better than other fruit, so preferably can eat down together.Eat can anti-aging in advance more, gets rid of effect of vivotoxin.
Guava is eaten raw usually, and moisture easily runs off, not storage tolerance, for being processed into the comprehensive utilization that guava compound nectar can realize guava raw material, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve guava not storage tolerance problem, a kind of preparation method of guava compound nectar is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for guava compound nectar, is characterized in that: the processing process adopting pretreatment of raw material → boiling → seasoning → bottling → sterilizing → finished product of cutting into slices → precook → pull an oar → refine, and concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the guava selected is medium well; Choose fresh lemon, gooseberry, golden melon clean after drain;
B
,making beating, fine grinding: after feed stock chip, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: guava is mixed sauce heating and cooking, will constantly stir in boiling process, and heat is to boiling;
D, seasoning: add brown sugar, citric acid, donkey-hide gelatin, sesame oil, fully stir, mix are 3.5 with malic acid adjustment pH;
E, bottling: loaded while hot in the bottle of having disinfected by guava compound nectar, be cooled to 45 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 15 minutes by bottle, take out cooling, be finished product.
Beneficial effect: product delicate fragrance of the present invention is sticky, and delicate fragrance is good to eat, and fruity is strong, has the local flavor that guava is fresh and sweet; This product is delicious and nourishing not only, be conducive to improving human metabolism, be rich in multivitamin, to prevent and treat diabetes, reduce blood sugar have special curative effect, there is effect that is anti-ageing, detoxication and toxicant eliminating function, all-ages, easy and simple to handle, be a kind of low in calories, low-fat pollution-free food integrating nutrition and health care and be worth.
Detailed description of the invention
Embodiment 1
:
A preparation method for guava compound nectar, concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the guava selected is medium well, can not postmaturity, in case crude fibre is too many and affect outward appearance and the mouthfeel of guava compound nectar; Longan is shelled and core, gets its pulp, clean and drain the water;
B
,making beating, fine grinding: after guava section, making beating, add fresh arillus longan, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by guava sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add sugar, malic acid, fully stir, mix are 2-3 with malic acid adjustment pH;
E, bottling: loaded while hot in the bottle of having disinfected by guava compound nectar, be cooled to 60 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 25-30 minutes by bottle, take out cooling, be finished product.
Embodiment 2
:
A preparation method for guava compound nectar, concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the guava selected, apple, mango are medium well, can not postmaturity, in case crude fibre is too many and affect outward appearance and the mouthfeel of guava compound nectar;
B
,making beating, fine grinding: after feed stock chip, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: by guava sauce heating and cooking, will constantly stir in boiling process, heat is to boiling;
D, seasoning: add appropriate sugar, malic acid and citric acid, fully stir, mix are 2-3 with malic acid adjustment pH; Admix a little honey and condensed milk;
E, bottling: loaded while hot in the bottle of having disinfected by guava compound nectar, be cooled to 60 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 25-30 minutes by bottle, take out cooling, be finished product.
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 guava compound nectar, is characterized in that: the processing process adopting pretreatment of raw material → boiling → seasoning → bottling → sterilizing → finished product of cutting into slices → precook → pull an oar → refine, and concrete operation step is:
A, pretreatment of raw material: some operations comprising raw material selection, removal of impurities, cleaning, in raw material selection, the guava selected is medium well; Choose fresh lemon, gooseberry, golden melon clean after drain;
B
,making beating, fine grinding: after feed stock chip, making beating, then with colloid mill fine grinding, make sauce body evenly fine and smooth;
C, boiling: guava is mixed sauce heating and cooking, will constantly stir in boiling process, and heat is to boiling;
D, seasoning: add brown sugar, citric acid, donkey-hide gelatin, sesame oil, fully stir, mix are 3.5 with malic acid adjustment pH;
E, bottling: loaded while hot in the bottle of having disinfected by guava compound nectar, be cooled to 45 DEG C;
F, sterilizing: after exhaust sealing, be placed in boiling water sterilizing 15 minutes by bottle, take out cooling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510669315.XA CN105249366A (en) | 2015-10-18 | 2015-10-18 | Preparation method of compound guava jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510669315.XA CN105249366A (en) | 2015-10-18 | 2015-10-18 | Preparation method of compound guava jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249366A true CN105249366A (en) | 2016-01-20 |
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| CN201510669315.XA Pending CN105249366A (en) | 2015-10-18 | 2015-10-18 | Preparation method of compound guava jam |
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| CN (1) | CN105249366A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213382A (en) * | 2016-09-23 | 2016-12-14 | 安徽智联管理咨询有限公司 | A kind of processing method of taro heath jam |
| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN107095224A (en) * | 2017-03-29 | 2017-08-29 | 中山火炬职业技术学院 | A kind of passion fruit guava compound nectar and preparation method thereof |
| CN107822035A (en) * | 2017-11-18 | 2018-03-23 | 薛晓君 | The preparation method of guava jam |
| CN108464471A (en) * | 2018-03-19 | 2018-08-31 | 广东中兴绿丰发展有限公司 | A kind of lemon guava compound nectar and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478521A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method for chayote jams |
| CN103719655A (en) * | 2013-12-27 | 2014-04-16 | 徐黄毅 | Psidium guajava-plantain compound jam and preparation method thereof |
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
| CN104304865A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Preparation method of guava health sauce |
-
2015
- 2015-10-18 CN CN201510669315.XA patent/CN105249366A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478521A (en) * | 2013-10-13 | 2014-01-01 | 高磊 | Processing method for chayote jams |
| CN103719655A (en) * | 2013-12-27 | 2014-04-16 | 徐黄毅 | Psidium guajava-plantain compound jam and preparation method thereof |
| CN104082641A (en) * | 2014-06-20 | 2014-10-08 | 夏华 | Processing method of chayote jam |
| CN104304865A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Preparation method of guava health sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213382A (en) * | 2016-09-23 | 2016-12-14 | 安徽智联管理咨询有限公司 | A kind of processing method of taro heath jam |
| CN106722592A (en) * | 2016-11-24 | 2017-05-31 | 佛山科学技术学院 | A kind of guava dragon fruit compound nectar and preparation method thereof |
| CN107095224A (en) * | 2017-03-29 | 2017-08-29 | 中山火炬职业技术学院 | A kind of passion fruit guava compound nectar and preparation method thereof |
| CN107822035A (en) * | 2017-11-18 | 2018-03-23 | 薛晓君 | The preparation method of guava jam |
| CN108464471A (en) * | 2018-03-19 | 2018-08-31 | 广东中兴绿丰发展有限公司 | A kind of lemon guava compound nectar and preparation method thereof |
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Application publication date: 20160120 |