Preparation method for fermented wolfberry jam

Abstract

The invention discloses fermented wolfberry jam and a preparation method thereof. The preparation method for the fermented wolfberry jam comprises the following steps that (1) the edible part of wolfberry pomace is rehydrated and ground so as to obtain fruit pulp, a compound enzyme is added for enzymolysis, and refining treatment is carried out through a colloid mill again; (2) fresh milk or milkpowder reconstituted milk and the fruit pulp are mixed according to a certain ratio, and high-temperature sterilization is carried out so as to obtain mixed fermentation liquor; and (3) a milk and fruit pulp mixed solution is inoculated with a propagated strain for fermentation so as to obtain the wolfberry jam. According to the fermented wolfberry jam and the preparation method thereof, a plurality of composite bacteria are adopted for fermentation, the prepared wolfberry jam is sour, sweet, palatable, smooth in taste, mellow and strong, lutein and carotenoid contained in the wolfberry pomacehave the oxidation resisting, eyesight improving and eye protecting effects, amino acids, vitamins, mineral elements and soluble dietary fibers generated after compound strain fermentation can be more conveniently absorbed by human bodies, and the good health improvement effect on digestive tracts is achieved.

Description

technical field [0001] The invention belongs to the field of food fermentation, and specifically relates to a method for preparing wolfberry jam by using wolfberry pomace as raw material and fermenting with compound strains. Background technique [0002] Traditional jams are made from fruit, which is boiled with the addition of sugar and other acidity regulators. In recent years, with the advancement of technology and the upgrading of products, lactic acid bacteria fermented jams have begun to rise. [0003] Lactic acid bacteria fermented food is gradually favored by consumers due to its good flavor, taste, rich nutritional value and improvement of intestinal environment. [0004] The characteristics of "medicine and food homology" of wolfberry are widely recognized by people. It contains polysaccharides of wolfberry, betaine, amino acids, and vitamins A1, B1, B2, etc., making it have multiple health effects, especially rich in lutein and corn Xanthophyll has significant "...

AI Technical Summary

Problems solved by technology

[0004] The characteristics of "medicine and food homology" of wolfberry are widely recognized by people. It contains polysaccharides of wolfberry, betaine, amino acids, and vitamins A1, B1, B2, etc., making it have multiple health effects, especially rich in lutein and corn Xanthophyll has significant "eye-brightening" effect and anti-oxidation. Since these pigments are fat-soluble pigments, they cannot be fully utilized in the deep processing of most goji berries. They are used as feed along with pomace as leftovers Or directly discarded, resulting in a great waste