PERSIMMON JAM AND PROCESSING METHOD OF IT

The composition of persimmon jam is produced by (1) mixing 40.0-60.0wt% of the unfrozen persimmon puree and dyeing persimmons with a composition whose components are 39.0-59.0wt% of sugars, 0.01-1.0wt% of pectin and 0.01-1.0wt% of citric acid, and then heating and stirring in a combination bath, (2)...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, SUNG-JOON, JANG, HEE-KYU, YU, MOO-YOUNG
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The composition of persimmon jam is produced by (1) mixing 40.0-60.0wt% of the unfrozen persimmon puree and dyeing persimmons with a composition whose components are 39.0-59.0wt% of sugars, 0.01-1.0wt% of pectin and 0.01-1.0wt% of citric acid, and then heating and stirring in a combination bath, (2) dispersing 3.0-15.0wt% of pectin into the stirred solution in an aqueous solution state, making the sugar content of concentration source 61.0+-3.0 deg Brix, heating at 80-90 deg.C for 1-20 minutes and sterilize, (3) adjusting final soluble solids content into 61.1+-3.0 Brix and pH into 3.2+-0.4 respectively.