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Kadsura coccinea. fruit jam, and processing method thereof

A processing method and technology of tiger, applied in the directions of bacteria used in food preparation, function of food ingredients, food science, etc., can solve the problems of intolerance to storage, insufficient recognition, processing, and utilization of black tiger fruit, and achieve long shelf life, The effect of taking novel materials and soft taste

Inactive Publication Date: 2017-07-04
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, because the black tiger fruit is an edible fruit in some areas, the black tiger fruit is not resistant to storage, and the outside world has insufficient understanding, processing and utilization of the black tiger fruit.

Method used

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  • Kadsura coccinea. fruit jam, and processing method thereof
  • Kadsura coccinea. fruit jam, and processing method thereof
  • Kadsura coccinea. fruit jam, and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045]The preparation method of Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentrate is as follows: the Lactobacillus plantarum (Lactobacillus plantarum) Lact.chili.6 with the preservation number of CGMCC NO.3021 and the preservation number of Lactobacillus plantarum are Lactobacillus plantarum (Lactobacillus plantarum) Lact.chili.8 of CGMCC NO.3022 were inoculated on the slant of MRS solid medium, activated and cultivated at 37°C for 24h-48h, then transferred to skimmed milk black tiger fruit medium, and expanded for 24h ~48h, the control bacteria concentration is 10 9 cfu / ml, and then mixed according to the volume ratio of 1:1, vacuum concentrated 10 times, that is. The formula of skimmed milk black tiger fruit culture medium is: skimmed milk powder: black tiger juice: water = 2: 10: 88.

[0046] Select fully mature black tiger fruit, soak it in a citric acid solution with a mass concentration of 0.1%, wash it, break and rem...

Embodiment 2

[0048] The preparation method of Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentrate is the same as that of Example 1.

[0049] Select fully mature black tiger fruit, soak it in 0.1% citric acid solution, wash it, break it and remove the seeds, add 10% Lactobacillus plantarum Lact. Bacillus Lact.chili.8 fermented concentrated solution, made into sauce; according to the mass ratio of CMC-Na: reduced gum: pectin = 1: 1: 1, a compound stabilizer was made, and weighed according to the weight of the black tiger fruit after crushing and deseeding 1 % compound stabilizer, 25% sucrose, mix the compound stabilizer and sucrose, add an appropriate amount of water to dissolve, add to the black tiger sauce, mix well, pass through a colloid mill to grind twice, canned, degassed, Seal it, sterilize it in a water bath at 90°C for 15 minutes, cool it, and inspect it to obtain the finished product.

Embodiment 3

[0051] The preparation method of Lactobacillus plantarum Lact.chili.6 and Lactobacillus plantarum Lact.chili.8 fermentation concentrate is the same as that of Example 1.

[0052] Select fully mature black tiger fruit, soak it in 0.1% citric acid solution, wash it, break it and remove the seeds, add 3% Lactobacillus plantarum Lact. Bacillus Lact.chili.8 fermented concentrate, make sauce; make compound stabilizer according to the mass ratio of CMC-Na:reduced gum:pectin=1:1:1, weigh 3 according to the weight of black tiger fruit after crushing and removing seeds % compound stabilizer, 35% sucrose, mix the compound stabilizer and sucrose, add an appropriate amount of water to dissolve, add to the black tiger sauce, mix well, pass through a colloid mill to grind twice, canned, degassed, Seal it, sterilize it in a water bath at 80°C for 20 minutes, cool it, and inspect it to obtain the finished product.

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Abstract

The invention provides a Kadsura coccinea. fruit jam, and a processing method thereof. According to the processing method, fresh Kadsura coccinea. fruits are washed and smashed, seeds are removed, treated Kadsura coccinea. fruits are mixed with 3 to 10% of a Lact.chili.6 and Lact.chili.8 fermentation concentrate mixture, pulping and blending are carried out, an obtained mixture is subjected to milling using a colloid mill, and canning, vacuum sealing, and sterilizing are carried out so as to obtain finished products. The raw materials are novel; the flavor is excellent; the self life is long; and the Kadsura coccinea. fruit jam possesses probiotic functions.

Description

technical field [0001] The invention relates to a processing method of black tiger jam and black tiger jam prepared by the method. Background technique [0002] Black tiger, aliases: cold rice ball, stinky rice ball, wine rice ball, Guoshanlongteng, big diamond, Wanzhanghong, penetrating pearls, purple root vine, Waihongxiao, Hongguoshan, Zhuangufeng, Daye Nanwuwei. Latin name: Kadsura coccinea, Magnoliaceae, Southern Schisandra, vines, the whole plant is glabrous. The leaves are leathery, oblong to ovate-lanceolate, mostly born in Jiangxi, Fujian, Hunan, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places. The fruit shape of the black tiger fruit is strange, the fruit tastes sweet after ripening, and is warm in nature. It is rich in vitamins, minerals, anthocyanins, lignans, terpenes, etc. Modern medical research shows that the black tiger has anti-oxidation, anti-tumor, Antiviral effects. At present, because the black tiger fruit is an edible fruit in some are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/00A23L3/3571
CPCA23L3/3571A23V2002/00A23V2400/169A23V2200/308Y02A40/90
Inventor 赵玲艳邓放明杨昌宏易小燕
Owner HUNAN AGRICULTURAL UNIV
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