Blood-benefiting and feature-nourishing fermented type white fungus and fruit flesh type congelation jam and preparation method thereof

Abstract

The present invention belongs to the technical fields of food and health-care products, and discloses blood-benefiting and feature-nourishing fermented type white fungus and fruit flesh type congelation jam and a preparation method thereof. Fresh white fungus, large cherries, raspberries, haws, Chinese yam powder, glucose, mixed probiotics, sucrose and water are selected; the large cherries, raspberries and haws are subjected to denucleating, block dicing, blanching and sugar-pickling; an evacuation treatment is conducted; the fresh white fungus is crushed and the white fungus is boiled; mixing and bacterium inoculating for fermentation are conducted; and congelation-promoting, cooling and packaging are conducted. In the process of the fermented type white fungus and fruit flesh type congelation jam, a color-protection technology is improved, then a fermentation technology and a congelation technology are optimized, at the same time, taste and texture characteristics of the jam are developed and analyzed, and finally, the obtained fermented type white fungus and fruit flesh type congelation jam is high in nutritional value, excellent in color, luster and quality, and good in mouthfeel and flavor. An optimized treatment enables color loss rate of fruits and vegetables caused by processing processes to be reduced by 7.2%, and is superior to a single color protection scheme in the prior art.

Description

technical field [0001] The invention belongs to the technical field of food and health products, and in particular relates to a fermented tremella pulp-type jelly jam for nourishing blood and beauty and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] With the acceleration of the pace of life, jams are more and more widely accepted, but the field of fermented white fungus pulp jelly jam is still blank. Therefore, this patent intends to disclose a functional fermented white fungus pulp jelly jam that can benefit blood and beautify the skin, and enrich the jam. At the same time, fermentation is used to improve the nutritional value of jam, and the freezing process is used to improve the portability of jam. [0004] This solution is mainly superior to the formula and production process, and there is no similar product in China at present. First of all, domestic seasoning ...

AI Technical Summary

Problems solved by technology

[0010] In the prior art, there is no improvement in the color protection process, and the fermentation process and the freezing process are not optimized. At the same time, the taste and texture characteristics of the jam are not developed and analyzed, and finally the fruit with high nutritional value, excellent color quality, and delicious taste is obtained. The fermented white fungus pulp type jelly jam has low nutritional value, poor color quality, and poor taste and flavor

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