Kiwifruit is rich in vitamins and minerals and is rich in nutrients. It is known as the “king of vitamin Câ€. The jam made with kiwi is sweet and sour, and the flavor is unique. There are many kinds of kiwi jams on the market. Many people don't feel at ease and want to make their own. Then let's introduce the method of making kiwi jam. Let's take a look.
First, the process
Raw material selection→cleaning→peeling→sugar preparation→boiled sauce→canning→sealing→sterilization→cooling
Second, the production method
(1) Selection of raw materials: Select fully ripe fruits as raw materials, and remove the fruits that are rotten, sour or have serious lesions on the surface.
(2) Peeling: Manually peeling or cutting the fruit in half, and digging the flesh with a stainless steel spoon.
(3) boiled sauce: 100 kg of sugar, 33 kg of water, dissolved by heating, filtered to form 75% sugar water, and 33 kg of sugar per 100 kg of raw material. First pour half of the sugar water into the pot, boil and add the pulp, cook for about 30 minutes, when the pulp is cooked to be transparent, without white heart, add the remaining sugar water, continue to cook for 25 to 30 minutes, until the boiling point temperature reaches 105 ° C, soluble solid If you get more than 68%, you can get out of the pot.
(4) Canning: The glass jar used must be sterilized beforehand, and the can lid and the apron are boiled in boiling water for 5 minutes. 275 grams per can. Tighten the can lid immediately after installation.
(5) Sterilization and cooling: The canned glass jar is boiled in boiling water for 20 minutes, and then cooled in stages to about 38 °C. Store in a warehouse at around 20 °C for one week.
Third, product quality indicators
The sauce is yellow-green or yellow-brown with uniform color. It has the good flavor of kiwi sauce, no burnt smell, no odor.
The fruit should go to the net stem leaves and calyx, without peel. The cooking is good, the sauce is sticky, and some of the fruit pieces are kept; it is allowed to spread slowly on the horizontal surface, and the juice is not secreted, and no sugar crystals are formed. The soluble solid content is not less than 65% (in terms of refractometry), and the total sugar content is not less than 57% (based on invert sugar).
The above is the process and production method of kiwi jam. The tools used in the above methods are simple, the process is simple and easy to learn, and friends who like to eat kiwi jam can also try it for themselves.
For the wonderful pictures and popular comments on making kiwi jam, you may be interested in the following recommended contents of Hui Nong. Welcome to read.
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