Preparation method of compound fruit and vegetable jam

A technology of fruit and vegetable jam and jam, which is applied in the direction of food ingredients as antimicrobial preservation, food science, food ingredients, etc. It can solve the problems of poor gel properties of low-sugar jams, etc., and achieve uniform, smooth, stable coatings. Enhance the effect of electrostatic repulsion

Pending Publication Date: 2022-04-22
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention proposes a method for preparing compound fruit and vegetable jam, which adopts a fermentation process to make a new type of jam product with unique flavor and nutrients. Use of thickeners to overcome poor gelling properties of low sugar jams

Method used

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  • Preparation method of compound fruit and vegetable jam
  • Preparation method of compound fruit and vegetable jam
  • Preparation method of compound fruit and vegetable jam

Examples

Experimental program
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Effect test

Embodiment 1

[0031] 200g of sweet potatoes, 100g of carrots, 100g of lemons, 200g of bananas and 300g of Sophora japonica are peeled and cleaned, then add 1800g of water to make a slurry until the slurry is uniform and fine without lumps; add 0.27g of pectinase to the fruit and vegetable slurry and stir well After enzymatic hydrolysis at 20°C for 3 hours; then add 200g of milk to the above fruit and vegetable slurry, after sterilizing at 75°C for 10 minutes, cool to room temperature, add 0.4% activated Saccharomyces cerevisiae, and stir at 25°C at a speed of 150 rpm Fermentation for 6 days. At this time, the alcohol content in the fermentation mixture was 13.2%, and the content of free total flavonoids was 22.5 mg / g (when determining the total flavonoid content, directly sample and measure without further extraction). Then the fermented product was boiled at 55°C to obtain jam, and the soluble solid content at the end of the boil was 50%; the jam was put into a screw-top glass bottle steri...

Embodiment 2

[0033] 300g of sweet potatoes, 200g of carrots, 300g of lemons, 300g of bananas and 600g of Sophora japonica are peeled and cleaned, then add 6800g of water to make a slurry until the slurry is uniform and fine without lumps; add 2.55g of pectinase to the fruit and vegetable slurry and stir well After enzymolysis at 20°C for 5 hours; then add 400g of milk to the above fruit and vegetable slurry, after sterilizing at 90°C for 10 minutes, cool to room temperature, add 0.7% activated Saccharomyces cerevisiae, and stir at 30°C at a speed of 200 rpm Fermented for 8 days. At this time, the alcohol content in the fermentation mixture was 14.7%, and the content of free total flavonoids was 23.2 mg / g (when determining the total flavonoid content, directly sample and measure without further extraction). Then the fermented product was boiled at 60°C to obtain jam, and the soluble solid content at the end of the boil was 53%; the jam was put into a screw-top glass bottle sterilized by boi...

Embodiment 3

[0035] 260g of sweet potatoes, 130g of carrots, 210g of lemons, 220g of bananas and 430g of Sophora japonica are peeled and cleaned, then add 3750g of water to make a slurry until the slurry is uniform and fine without lumps; add 1g of pectinase to the fruit and vegetable slurry, stir well Enzymolysis at 22°C for 4 hours; then add 360g of milk to the above fruit and vegetable slurry, after sterilizing at 85°C for 13 minutes, cool to room temperature, add 0.5% activated Saccharomyces cerevisiae, and stir and ferment at 28°C at 220 rpm 9 days. At this time, the alcohol content in the fermentation mixture was 12.8%, and the content of free total flavonoids was 22.9 mg / g (when determining the total flavonoid content, directly sample and measure without further extraction). Then the fermented product was boiled at 62°C to obtain jam, and the soluble solid content at the end of the boil was 52%; the jam was put into a screw-top glass bottle sterilized by boiling water, sealed, and t...

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Abstract

The invention discloses a preparation method of composite fruit and vegetable jam, the process steps are as follows: raw material treatment, fermentation treatment, boiling and finished product obtaining, the fermentation treatment step is as follows: adding cow milk into fruit and vegetable pulp prepared in the step 1, sterilizing at 75-90 DEG C for 10-20 minutes, and cooling to room temperature; adding activated saccharomyces cerevisiae, fermenting while stirring, inoculating the saccharomyces cerevisiae into the fruit and vegetable pulp according to the inoculation amount of 0.4-0.7% (m/m), stirring at the speed of 150-300 rpm, fermenting at the temperature of 25-30 DEG C and fermenting for 6-10 days; the invention not only solves the problem that a preservative is added in order to prolong the shelf life in the jam preparation process of the traditional technology, but also solves the problem that a thickening agent is used in order to overcome the poor gel property of the low-sugar jam.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of compound fruit and vegetable jam. Background technique [0002] Jam is a gel-like food made from fresh fruits and vegetables, adding sugar and thickeners and other auxiliary materials, and going through a series of processes such as softening, slicing, beating, and concentration. In order to make up for the lack of single jam in color, aroma and taste, the development of mixed jam has become a hot spot in recent years. By matching two or more raw materials, mixed jam can not only make different nutritional components complement each other and achieve the goal of nutritional balance, but also improve the flavor of jam, making the color of jam brighter and the taste more comfortable. Mixed jam is a new type of jam important direction of development. In order to obtain better gelatinization and preservation properties in the traditional jam making p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/00A23L3/3571
CPCA23L21/11A23L29/065A23L3/3571A23V2002/00A23V2250/762A23V2200/10
Inventor 李松林焦心语胡庄方王小花
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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