Preparation method of rubus rosaefolius smith. fruit jam

Abstract

The invention provides a preparation method of rubus rosaefolius smith. fruit jam. The method comprises the steps of adopting fresh rubus rosaefolius smith. fruits, adding an appropriate amount of water for mechanical pulp homogenization, conducting filtering and removing pomace, further adding fresh rubus rosaefolius smith. fruits to filtrate, and adding an appropriate amount of water for mechanical pulp homogenization, so that homogenized liquid is obtained; adding water to red bayberries, and conducting mechanical pulp homogenization, enzymolysis and high temperature treatment, so that enzymatic hydrolysate is obtained, mixing the enzymatic hydrolysate with the homogenized liquid, adjusting the flavor, and conducting instant sterilization and canning, so that the fresh fruit compound fruit jam is obtained. By means of the method, SOD enzymatic activity can be greatly stabilized, the content of water soluble pigment substances is increased, the content of small peptide substances can also be increased, and the fruit jam can be absorbed easily. By means of the fruit jam preparation process, the utilization rate of the fresh rubus rosaefolius smith. fruits can be greatly increased, the obtained fruit jam product is suitable for the great number of consumers, the process is simple, and operation is easy to conduct. The rubus rosaefolius smith. fruits and red bayberries are the same in maturation season, it is convenient to conduct simultaneous treatment, it is helpful to increase stability of protein of the fresh fruits through small peptide, it is beneficial to preservation of the fruit jam, and by adding fresh rubus rosaefolius smith. fruit juice, the situation that the tartaric acid degree of the red bayberries is low can be further improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a hollow soaked jam and a preparation method thereof. Background technique [0002] Hollow bubble, also known as roseberry, seven leaf fanxiao twist, three moon bubble, white flower three moon bubble, rowing boat bubble, dragon boat bubble, inverted umbrella. Erect or climbing shrubs, 2-3 m tall; branchlets terete, pilose or nearly glabrous, often light yellow, glandular, sparsely erect prickles. Leaflets 5-7, ovate-lanceolate or lanceolate, 3-5 cm long, 1.5-2 cm wide, apex acuminate, base round, sparsely pilose on both sides, almost glabrous when old, with shallow hairs Yellow shiny glandular spots, with sparse small prickles along the midrib below, and sharply notched heavy serrations on the edge; the petiole is 2-3 cm long, the terminal petiole is 0.8-1.5 cm long, and the leaf rachis are pilose and small Prickles, sometimes nearly glabrous, dotted by ligh...

AI Technical Summary

Problems solved by technology

[0007] There are many problems in the direct preservation of hollow fresh fruit, such as short preservation time and extrusion deformation of aggregated fruit. However, fresh fruit contains a large amount of SOD enzyme, and direct crushing will seriously affect the activity of SOD enzyme due to low acidity. It is light red and has poor anti-oxidation effect. The purpose of the present invention is to provide a simple method, low cost, stable SOD enzyme activity, high color and luster, strong anti-oxidation function, and convenient industrial production. The resulting product has good taste and rich nutrition. Preparation method of fresh fruit compound jam