Preparation method of Noni jam

A technology of noni jam and noni fruit, applied in the fields of yeast-containing food ingredients, food science, application, etc., can solve the problems of poor taste and unsuitable jam, etc., and achieve the effects of rich smell, improved taste, and sweet and sour taste.

Inactive Publication Date: 2019-03-15
HAINAN NORMAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For noni fruit, the ripe fruit of noni fruit is not suitable for making jam directly due to its unique smell and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1）

[0020] The preparation method of the Noni jam of the present embodiment may further comprise the steps:

[0021] a. Wash the fresh noni fruit, peel it, cut it in half and remove the seeds, and put it into a beater to make noni fruit puree.

[0022] b. Pasteurize the noni fruit puree (increase the temperature to 75°C and keep it for 15 minutes, then cool to 5°C), add Kluyveromyces marx to the noni fruit puree according to the inoculation amount of 100-120cfu / g, Then ferment the fermented material at 15-20° C. (15° C. in this embodiment) for 45 days to 70 days (70 days in this embodiment) to obtain fermented noni fruit puree.

[0023] c. Add citric acid and white granulated sugar to fermented noni fruit puree, the addition of citric acid is 0.5%~1% of fermented noni fruit puree, and the addition of white granulated sugar is 0.5%~1% of fermented noni fruit puree 15% to 28%.

[0024] d. Transfer the above-mentioned materials into a vacuum concentrator, use a pump to make the mat...

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Abstract

The invention discloses a preparation method of Noni jam. The preparation method comprises the following steps of a, pulping fruits into Noni primary pulp; b, sterilizing the Noni primary pulp, and inoculating the Noni primary pulp with yeast so as to obtain fermented Noni primary pulp; c, adding citric acid and white granulated sugar to the fermented Noni primary pulp; d, transferring the materials into a vacuum concentration machine, and performing vacuum concentration until the soluble solid is 55 Baume degrees so as to obtain Noni jam coarse products; and e, adding lemon juice to the Nonijam coarse products, then performing homogenizing, performing heating, and performing filling under the state that the fluidity of the jam is good so as to obtain Noni jam finished products. Accordingto the preparation method disclosed by the invention, the principle that the smell and the mouth feel of the fermented Noni are improved is utilized, when the Noni jam is made, firstly the Noni primary pulp is fermented, and then concentration and seasoning are performed, so that the Noni jam finished products are obtained. The Noni jam prepared by the preparation method is sour and sweet in mouth feel, rich in smell, good in color, fragrance and smell and suitable for people to eat.

Description

technical field [0001] The invention relates to a preparation method of jam, in particular to a preparation method of noni jam. Background technique [0002] Noni fruit (Noni) is the fruit of Morinda officinalis on the seashore. Noni is a shrub to small tree, 1 to 5 meters high, with straight stems and nearly quadrangular prism-shaped branches. Leaves alternately opposite, oblong, elliptic or ovoid, 12-25 cm long, both ends acuminate or acute, usually shiny, glabrous, entire. [0003] Currently on the market, more mature noni fruit products include dried noni fruit, noni fruit enzyme, noni fruit juice, etc. [0004] Jam is a gel substance made by mixing fruits, sugar and acidity regulators. It is also called fruit jam. Jam is mainly used to spread on bread or toast. [0005] For Noni fruit, the ripe fruit of Noni fruit is not suitable for directly making jam due to its unique smell and poor taste. Contents of the invention [0006] The technical problem to be solved by...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/15
CPCA23V2002/00A23L21/12A23L21/15A23V2250/032A23V2250/76
Inventor 李小宝陈光英侯国保何云宋鑫明赵婷
Owner HAINAN NORMAL UNIVERSITY
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