Pineapple is one of the four major fruits in Lingnan. It has a large area and high yield in our province. The fresh pineapple fruit has unique flavor, moderate acidity and sweet taste, but it has high moisture content and is not resistant to storage and transportation. In order to increase its economic added value, the pineapple can be processed into pineapple pods and pineapple jam. Its processing methods are as follows: 1. Pineapple preserved fruit 1? Raw material selection and treatment: The best choice is disease-free, insect-free, green ripe fruit with a maturity of 80%, washed twice with tap water, and then scraped with a stainless steel knife to cut 2 cm 2 cm pieces or 2 cm 5 cm long spare. 2? Candied, soaked sugar: The cut pineapple bar or block, into a stainless steel pot, add 30% of the white sugar and mix well for 6-12 hours. Then pour the above fruit and liquid into the boiling pot and let it cool for 1 hour. After cooling, it was allowed to stand at normal pressure and allowed to soak for 12 hours. 3. Drain and dry the pineapple fruit pieces: Use a stainless steel mesh spoon to remove the candied fruit, drain the sugar solution, pour it on the baking tray, put it into the drying oven and dry it, when the fruit moisture reaches about 28 When the % is stopped, remove the fruit and cool naturally. 4? Packaging, storage: packaging with edible plastic bags, sealing, storage, pineapple preserved fruit. 5? Note: (1) pineapple fiber content is rich, acid content is also relatively high. The crispness of the fruit is related to the time of the candied fruit. Tests have shown that the best sugaring time is 60 minutes. The finished product has good crispness, moderate acidity and sweetness, golden color, and good transparency. (2) The quality of the finished product can only be guaranteed if the sugar content of the preserved fruit reaches a certain height. When the sugar content is 65% or more, the shelf life of pineapple preserved fruit can reach more than half a year under natural conditions. However, current consumer attitudes tend to be low-sugar, low-fat, and health-care foods. Second, pineapple jam Pineapple jam can be used to make the pineapple fruit juice drained out of sugar as a raw material for production. 1? Raw material selection and processing: Same as pineapple preserved fruit. 2? Candied, soaked sugar: The same as pineapple preserved fruit. 3 pineapple sugar plus pectin, adjust the sugar acidity: use hand-held sugar meter to measure the fruit liquid after the sugar stain, by calculation, add sugar, so that sugar solids content reached 60% -65%, plus 1 times Purified drinking water, 1%-5% pectin, 0.3% citric acid, and 0.05% potassium sorbate were mixed well. 4 boiled, bottling, sterilizing, packaging: The above-mentioned good fruit liquid is poured into a stainless steel pot while stirring while heating, until boiling, bottling, and finally placed in an autoclave, with a temperature of 120 °C Sterilize for 15 minutes. After cooling, put it into the store and serve as pineapple jam.
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