Preparation method of baked type probiotic fermented jam

Abstract

The invention discloses a preparation method of baked type probiotic fermented jam. The preparation method comprises the following processes: preparation of fermentation agents: culturing a strain A,namely fermented cellulomonas, a strain B, namely aspergillus niger, a strain C, namely bacillus coagulans, a strain D, namely lactobacillus plantarum, and a strain E, namely bacillus subtilis, so asto prepare the fermentation agents of the strains A, B, C, D and E; preparation of compound juice: compounding bananas with other fruits and vegetables, and performing juicing to prepare the compoundjuice; preparation of seed liquid: respectively adding the compound juice to the fermentation agents of the strains A, B, C, D and E to prepare the seed liquid of the strains A, B, C, D and E; preparation of raw materials: taking the bananas as a carbon source, and compounding the bananas with other fruits and vegetables; pulping: pulping the raw materials and sterile water together to obtain compound pulp; and fermentation of compound strains: mixing the seed liquid of the strains A, B, C, D and E into the compound pulp, and performing fermentation to obtain the fermented jam. The preparationmethod has the advantages that sugar does not need to be added, heat-resistant type probiotic fermented jam suitable for baking can be prepared, and the baked type probiotic fermented jam combines the advantages of probiotic fermented jam and baked jam.

Description

technical field [0001] The invention relates to the technical field of baked food processing, in particular to a preparation method of baked probiotic fermented jam. Background technique [0002] Jam is an important auxiliary material for processed baked foods, and it is often used as a sandwich, filling or top decoration on bread and cakes and other foods. At present, jam is more and more popular among consumers. Jam can adapt to the fast-paced pace of modern cities and is the first choice for simple and convenient food. Traditional jams are made from fruits and boiled after adding sugar and other acidity regulators, which not only enriches the eating methods of fruits, but also preserves them for a long time. [0003] In jam, compound jam is made by mixing various fruits and vegetables. Compared with jam made from a single fruit, it has greater improvement and richness in color, taste, and nutritional content. At present, most of the jam products with a single raw materi...

AI Technical Summary

Problems solved by technology

[0007] The existing probiotic fermented jam generally only uses jam as the final product, and its further application range is very narrow. It is only suitable for decoration and seasoning on the surface of cakes and bread, or in dairy products and frozen foods, and cannot be applied to baked foods. middle

This is because: the most important principle of probiotic fermented jam is the problem of the number of viable bacteria. On the premise of ensuring the unique taste and natural texture of probiotic fermented jam, it must also withstand the test of high temperature (150-250°C). Probiotic fermented jams are still elusive

In addition, traditional fermented jams generally add a lot of sugar during preparation, which does not meet the requirements of the low-sugar filling trend