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A low-sugar mulberry compound jam fermented by aroma-producing yeast and its preparation method

A technology for producing aroma yeast and mulberry, which is applied to the functions of food ingredients, food ingredients as odor improvers, food science, etc., can solve problems such as lack of theoretical knowledge, and achieve good antioxidant capacity, low sugar content, rich mellow aroma and ester Fragrant effect

Inactive Publication Date: 2020-05-19
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in this regard, no actual reports have been found, and at the same time, there is no exact theoretical knowledge to refer to

Method used

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  • A low-sugar mulberry compound jam fermented by aroma-producing yeast and its preparation method
  • A low-sugar mulberry compound jam fermented by aroma-producing yeast and its preparation method
  • A low-sugar mulberry compound jam fermented by aroma-producing yeast and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Choose ripe black mulberries that are fresh, complete, and rich in fragrance, fresh tomatoes with normal color and almost ripe, and carrots with dense and crisp tissues, bran-free hearts, and small central pillars. The above-mentioned raw materials were respectively soaked in 0.3-0.5% salt water for 5 minutes, and rinsed with flowing drinking water.

[0031] After the mulberry, tomato and carrot are blanched with steam to protect the color, they are finely beaten with a colloid mill to prepare three raw material pulps. Put the mulberries in a PE fresh-keeping bag and blanch them in boiling water for 2-3 minutes, remove the fruit stems, and beat them; cut the tomatoes in half and blanch them for 2.5-4 minutes, peel them, cut them into small pieces and beat them; peel the carrots, cut off the green heads and the top of the fleshy roots For the green leaf clusters, cut into 0.5-1.0 cm thick slices and blanch for 3-5 minutes, add water (carrot: water = 1:0.5) to beat, and o...

Embodiment 2

[0039] Except that the weight of white granulated sugar is 10% of mixed fruit pulp, and the time of fermentation after inoculating the fermented seed liquid is 20h, all the other are consistent with embodiment 1.

Embodiment 3

[0041] Except that the weight of white granulated sugar is 12% of mixed fruit pulp, and the time of fermentation after inoculating the fermented seed liquid is 24h, all the other are consistent with embodiment 1.

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Abstract

The invention provides a preparation method of aroma producing yeast fermented low-sugar mulberry fruit compound jam. The method comprises the following steps: (1) mixing mulberry fruit pulp, carrot pulp and tomato pulp at the mass ratio of 7.2 to 1 to 1.8; adding white granulated sugar which is 8%-10% of the mass of the mixed pulp into the mixed pulp and uniformly stirring; (2) after activating an Angel aroma producing active dry yeast fermentation bacterial agent, obtaining a liquid culture medium containing the fermentation bacterial agent; filtering the product obtained by the step (1) to obtain filtrate; adding the obtained filtrate into the liquid culture medium and carrying out graded domestication and culturing to obtain fermented seed liquid; and step (3) inoculating the fermented seed liquid obtained by the step (2) into the product of the step (1) and fermenting at 28 DEG C for 18-24 hours to obtain the aroma producing yeast fermented low-sugar mulberry fruit compound jam. The jam provided by the invention is low in sugar content, and good in anti-oxidization performance, and has a typical mulberry fruit flavor and also has clear and differentiable carrot and tomato fragrances and pleasant fermented alcohol aroma and fat aroma.

Description

[0001] field of invention [0002] The invention belongs to the field of jam, and in particular relates to a low-sugar mulberry compound jam fermented by aroma-producing yeast and a preparation method thereof, in particular to a low-sugar mulberry compound jam with typical flavors of mulberries, carrots and tomatoes, and a fermented mellow and ester aroma. Background technique [0003] At present, the prior art only stays at the level of utilizing the functional components of other fruits and vegetables in the aspect of preparing mulberry compound jam. For example, CN 104351597 A discloses a rose mulberry jam and a preparation method thereof, but it only pays attention to the viscosity of the jam and does not The compound flavor of mulberry and rose is not obtained, and more importantly, the flavor of mulberry is also lost due to the use of a large number of Chinese herbal medicines in the raw materials, and there is still a medicinal taste with poor palatability. CN 104256231...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/30
Inventor 申光辉冯孟张志清秦文黎杉珊郑丽君吴贺君罗松明陈姝娟
Owner SICHUAN AGRI UNIV
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