Kiwifruit is rich in vitamins and minerals and is rich in nutrients. Known as the king of Victoria C reputation. The sweet and sour jam with kiwifruit is unique and has a unique flavor. However, commercially available kiwifruit jam contains many grains, and the grain is sour and astringent, which affects the taste. A method for making a seedless kiwi fruit jam is introduced. The tool is simple and the process is simple and easy to learn.
First, the process: raw material selection → cleaning → peeled → squeezed juice → weighing → sugar concentrate → hot bottle → sealing → finished product.
Second, the operating point
1. Raw material selection: Select fruits that are fully cooked (feel softer) as raw materials, and reject unqualified fruits such as rot, fermentation, and enzymes.
2, cleaning: wash debris and other debris.
3, peeled: peeled by hand.
4, squeeze juice: The clean gauze is folded into 2-4 layers, the peeled fruit into the gauze out of kiwi juice, the residue can add a small amount of water and squeeze once, and then discard the residue.
5. Weighing: Weigh out the kiwifruit juice, and then weigh the same amount of white sugar for later use.
6, sugar concentration: the kiwi juice into the pot boiled, boiled for about 5 minutes, start adding sugar, while adding sugar while stirring continue to concentrate, when using chopsticks into the pot, and then lifted vertically, there is kiwi juice on the chopsticks, And a slow decline means cooking.
7, bottling and sealing: glass bottles must first be boiled and disinfected, and then hot (the bottle and sauce are hot). Put the cooked kiwifruit sauce into the bottle (do not pack too much, so that the bottle maintains a part of the hot air, After cooling, the bottle has a certain degree of vacuum), then it is sealed, the bottle is inverted when it is hot, it is turned over after being cooled, so that the unfilled upper part of the bottle can also be disinfected.
Third, the quality of finished products. The finished kiwifruit sauce is yellow-green, shiny, uniform, sweet and sour, with a good flavor of kiwifruit jam, no coke odor, no odor. The paste body is sticky and spreads slowly on the horizontal surface, but it does not secrete juice and no sugar crystals.
Anthocyanins are a type of flavonoid, a class of compounds with antioxidant effects. Found naturally in a number of foods, anthocyanins are the pigments that give red, purple, and blue plants their rich coloring. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits.
Recent research suggests that anthocyanins may also help fend off major health problems, including heart disease and cancer.
1) Heart Disease
Anthocyanins may enhance heart health, anthocyanins appear to improve cholesterol levels and blood sugar metabolism, as well as fight oxidative stress.
2) Obesity
Preliminary research suggests that anthocyanins may protect against obesity.
3) Cancer
Anthocyanins may aid in the prevention of breast cancer, according to a laboratory study published in Phytotherapy Research in 2010.
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