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Sour and spicy appetizing fig jam

A fig, hot and sour technology, applied in the field of food processing, can solve the problems of easily causing obesity and dental caries, the fruit is easy to soft and rotten, and it is not easy to store, and achieves the effect of promoting the proliferation of intestinal beneficial bacteria, the color is red and bright, and the immunity is enhanced.

Inactive Publication Date: 2017-01-04
安徽省怡果生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the figs mature, the fruit is easy to be soft and rotten, and it is not easy to store. It is often processed into jam to prolong the edible period of figs and increase the added value.
However, the currently commercially available jam tastes sour and sweet, has a single taste, lacks nutrition, and has a high sugar content, which is easy to cause obesity and dental caries. In order to ensure the taste and shelf life, various additives are added. the harm of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A hot and sour appetizing fig jam, made of the following raw materials in parts by weight: fig 140, osmanthus 6, red pepper 0.5, white pepper 0.5, tangerine peel 0.4, angelica dahurica 0.4, star anise 0.4, pepper 0.3, grass fruit 0.3, cumin 0.2 , kaewan 0.2, perilla leaf 0.2, salt 2.1, selenium-enriched konjac powder 5, xylooligosaccharide 8, bifidobacteria 2, vitamin C 0.5, ε-polylysine 0.04.

[0017] The figs are 9-10 ripe organic fresh figs, and the zinc content is 21.4mg / 100g.

[0018] The selenium-enriched konjac flour has a particle size of 35 μm and a selenium content of 35.6 μg / 100 g.

[0019] A preparation method of hot and sour appetizing fig jam, specifically comprising the following steps:

[0020] (1) Wash the figs and sweet-scented osmanthus, remove impurities, add vitamin C and 75% water of the weight of the figs, beat the pulp, keep the color, increase the fragrance, and pass through a 100-mesh sieve to obtain the fig pulp;

[0021] (2) Add xylo-oligos...

Embodiment 2

[0026] A hot and sour appetizing fig jam, made of the following raw materials in parts by weight: fig 140, osmanthus 6, red pepper 0.5, white pepper 0.5, tangerine peel 0.4, angelica dahurica 0.4, star anise 0.4, pepper 0.3, grass fruit 0.3, cumin 0.2 , kaewan 0.2, perilla leaf 0.2, salt 2.1, selenium-enriched konjac powder 5, xylooligosaccharide 8, bifidobacteria 2, vitamin C 0.5, ε-polylysine 0.04.

[0027] Preparation method, with embodiment 1.

Embodiment 3

[0029] A hot and sour appetizing fig jam, made of the following raw materials in parts by weight: fig 150, osmanthus 8, red pepper 0.7, white pepper 0.7, tangerine peel 0.6, angelica dahurica 0.6, star anise 0.6, pepper 0.5, grass fruit 0.5, cumin 0.4 , Kaevil 0.4, perilla leaf 0.4, salt 2.3, selenium-enriched konjac powder 7, xylooligosaccharide 10, bifidobacteria 4, vitamin C 0.7, ε-polylysine 0.06.

[0030] Preparation method, with embodiment 1.

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PUM

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Abstract

The invention discloses a sour and spicy appetizing fig jam. The sour and spicy appetizing fig jam is prepared from figs, sweet osmanthus flowers, red chilies, white pepper, dried tangerine or orange peel, radix angelicae, anise, Chinese prickly ash, amomum tsao-ko, cumin, rhizoma kaempferiae, folia perillae acutae, table salt, selenium-rich konjaku flour, xylooligosaccharide, bifidobacterium, vitamin C and epsilon-polylysine. The sour and spicy appetizing fig jam is rich in nutrition, strong in aroma, brilliant red in color, capable of whetting the appetite with the sour and spicy flavor and moderate in saltiness and sweetness, the zinc content is 17.52 mg / 100 g, and the selenium content is 13.64 micrograms / 100 g; through lactobacillus fermentation, the sour and spicy appetizing fig jam has natural sourness, the nutrition and aroma are enriched, absorption is promoted, growth of contaminating bacteria is inhibited, and the shelf life is prolonged; multiple spice extracts make the sour and spicy appetizing fig jam moderate in spicy taste, strong in aromatic flavor, soft in color and capable of preventing decay and killing parasites; selenium-rich konjaku flour can enrich nutrition, increase the organic selenium content, keep the jam tissue uniform and make the taste fine; epsilon-polylysine can increase nutrition, resist bacteria naturally and keep the jam color stable.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a hot and sour appetizing fig jam. Background technique [0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, anti-cancer and anti-cancer. However, figs are easy to become soft and rotten after ripening, and are not easy to store. They are often processed into jam to prolong the edible period of figs and increase the added value. However, the currently commercially available jams are sweet and sour in taste, single in taste, lack of nutrition, and have high sugar content, which can easily lead to obesity and dental caries. In order to ensure the taste and shelf life, various additives are added. hazards. Contents of the invention [0003] In order to remedy the defects of the prior art, the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/105A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 王中伟
Owner 安徽省怡果生态科技有限公司
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