Preparation method of pineapple jam

• Main Authors: HUA MEIXIA, WANG JIANWEI, GUO WENXIU
• Format: Patent
• Language: Chinese; English
• Published: 23.06.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the technical field of jam preparation, and discloses a pineapple jam preparation method, which comprises: S1, raw material screening and color protection treatment: selecting green and cooked pineapples, carrying out immersion cleaning with a sterilization liquid, and carrying out treatment with a color protection liquid; s2, softening treatment: boiling with hot water to soften; s2, grinding treatment: grinding diced pineapples into thick liquid, and carrying out filtering separation and adsorption treatment; s3, auxiliary material blending treatment: heating the slurry, and adding a mixed sugar acidulant, a thickening agent and a preservative; s4, vacuum concentration treatment: heating and concentrating by adopting steam in a vacuum pot; s5, canning and sealing treatment: putting into a glass bottle, and sealing with a cover; and S6, sterilization and cooling treatment: sterilizing in a high-temperature sterilization pot, and performing graded cooling. The pineapple jam prepared b