Preparation method for fermented wolfberry jam

A wolfberry jam and fermented technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of waste and inability to be fully utilized, achieve activity retention, benefit human health, and improve The effect of rough texture

Inactive Publication Date: 2019-04-05
宁夏北方天成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Pretreatment of fruit pomace: select wolfberry deep-processing waste pomace with good appearance and color and more pigments, remove inedible impurities such as wolfberry seeds and fruit stems, wash and drain, and use a mass ratio of 1:4 Add purified water and 0.5% ascorbic acid, mix thoroughly, transport to the grinding mill and grind into pulp;

[0031] (2) Enzymatic hydrolysis: add activated pectinase to wolfberry pulp according to the addition amount of 50 mg / L, and keep warm in a constant temperature tank at 40°C for 4 hours;

[0032] (3) Thinning: transport the enzymatically hydrolyzed wolfberry fruit pulp to the colloid mill and refine it for 3 times, and set aside;

[0033] (4) Preparation of skim milk: add 5% white sugar to pure milk, boil for 10 minutes, cool down slightly, remove the upper layer of milk fat, and make skim milk;

[0034] (5) Preparation of fermentation mixture: mix the refined fruit pulp in step (3) and skim milk in step (4) at a ratio of...

Embodiment 2

[0040] (1) Pretreatment of fruit pomace: select wolfberry deep-processing leftovers_pomace with good appearance and color and more pigments, remove inedible impurities such as wolfberry seeds and fruit stems, wash and drain, and use a ratio of 1:6 Add purified water and 1% ascorbic acid, mix thoroughly, and transport to the grinding mill to grind into pulp;

[0041] (2) Enzymatic hydrolysis: add activated pectinase to wolfberry pulp according to the addition amount of 60 mg / L, and keep warm in a constant temperature tank at 50°C for 6 hours;

[0042] (3) Thinning: transport the wolfberry pulp after enzymatic hydrolysis in step (2) to a colloid mill and refine it twice;

[0043] (4) Preparation of skim milk: Add 15 times the mass of 70-80°C purified water to skim milk powder, then add 5-10% white sugar to dissolve and prepare skim milk.

[0044] (5) Preparation of fermentation mixture: mix the above-mentioned refined fruit pulp and skim milk in a ratio of 3:1, and add agar, xa...

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PUM

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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 "...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L33/00
CPCA23V2002/00A23L21/11A23L33/00A23V2200/30A23V2200/14A23V2200/32
Inventor 冶爱军郭宝芹赵静
Owner 宁夏北方天成生物科技有限公司
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