Fruit and vegetable jam and preparation method thereof

A fruit and vegetable sauce, fruit and vegetable technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of incongruity between the top aroma and original taste of the product, not soft sour and astringent taste, etc., to improve the flavor and taste, good aftertaste, and prolong shelf life. Effect

Active Publication Date: 2011-04-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A banana paste product and a preparation method thereof. Choose non-rotten, fresh bananas as raw materials, mix them evenly with 1‰isovitamin C sodium, 1‰citric acid, and 49.8% starch syrup in a ratio of 50% after beating, and then sterilize them. The sterilization temperature is 85°C and the time is 10 minutes. After the feed liquid is cooled to 30°C after sterilization, compound lactic acid bacteria (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum) 5 The ratio of cfu / mL was inoculated into the sterilized and cooled banana slurry, fermented at 30°C for 84 hours, and the pH value was 3.0 as the fermentation end point, and the fermented banana slurry was standardized to obtain the finished product of fermented banana sauce. Put the standardized banana sauce in a refrigerator at 0-4°C to refrigerate, and the shelf life of the product at 0-4°C is 21 days;

Embodiment 2

[0028] A mango jam product and a preparation method thereof. Choose non-rotten and fresh mangoes as raw materials. After beating, mix with 0.2‰ sodium isovitamin C, 0.2‰ citric acid, and 15.96% glucose at a ratio of 84% to sterilize. . After the feed liquid is cooled to 35°C after sterilization, the compound lactic acid bacteria (Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus paracasei) are mixed according to 10 6 The ratio of cfu / mL is inoculated into the sterilized and cooled mango slurry, fermented at 35°C for 72 hours, and the pH value is 2.8 as the fermentation end point, and the fermented mango slurry is standardized to obtain the finished product of fermented mango sauce. The standardized fermented mango sauce is subjected to ultra-high temperature instantaneous sterilization at 132°C for 3 seconds, and then packed in aseptic cans. The shelf life of the product at room temperature is 18 months;

Embodiment 3

[0030] A ginger paste product and a preparation method thereof. Choose non-rotten, fresh ginger as the raw material, mix it with 0.3‰ isovitamin C sodium, 0.3‰ citric acid, and 19.94% glucose syrup in a ratio of 80% after refining, and then sterilize it. The sterilization temperature is 95°C, Time 5 minutes. After the feed liquid is cooled to 37°C after sterilization, compound lactic acid bacteria (Lactobacillus crispatus, Lactobacillus bulgaricus, Streptococcus thermophilus) 4 The ratio of cfu / mL was inoculated into the sterilized and cooled ginger slurry, fermented at 37°C for 60 hours, and the pH value was 3.2 as the fermentation end point, and the fermented ginger slurry was standardized to obtain the finished product of fermented ginger sauce. The standardized ginger sauce can be sealed and then sterilized at 121°C for 20 minutes. The shelf life of the product at room temperature is 18 months;

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Abstract

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable sauce production. technical background [0002] At present, the main products of fruit and vegetable sauces at home and abroad include strawberry jam, apple jam, tomato sauce, carrot jam and so on. Its production process is cleaning, beating (juicing), concentration, blending, canning and sterilization. The sour taste in its products is mainly produced by the blended citric acid or lactic acid, and the product has an unpleasant sour taste; the fragrance in its products is mainly produced by the blended essence, which leads to the incongruity between the first fragrance and the original taste of the product. [0003] Along with improving day by day of people's living standard, more and more people begin to pay attention to nutrition and health food, and the novel fermented fruit and vegetable sauce product that is not only delicious but also has good nutrition and health function is ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/24A23L1/29A23L1/09A23L29/30
Inventor 熊涛谢明勇关倩倩宋苏华高丽
Owner NANCHANG UNIV
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