Preparation method of Fr-Asp-rich fig jam

Abstract

The invention aims to provide a preparation method of fig jam rich in Fruu-Asp. The preparation method comprises the following steps: step 1, processing figs into fig pulp; step 2, adding water and honey into the fig pulp, mixing, and then removing a certain amount of water to obtain a fig concentrated solution; step 3, keeping the temperature of the fig concentrated solution at 80-100 DEG C for 4-6 hours; and step 4, adding a flavoring agent and a stabilizing agent, mixing, and removing a certain amount of water again to obtain the fig jam. The fig jam disclosed by the invention is rich in Fruu-Asp, the highest content of the Fruu-Asp can reach 3mg / g.DW or above, and the fig jam also contains flavone and phenolic compounds and is rich in nutrition. In addition, the technological process for preparing the fig jam is simple, and aspartic acid can be converted into Fr-Asp as much as possible.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing fig jam rich in Fru-Asp. Background Art

[0002] Deep-processed fruit and vegetable products have begun to gain more and more attention from consumers due to their physiological effects, high economic value and convenience. Developing a new generation of natural fruit and vegetable functional foods based on figs has great market potential and practical significance.

[0003] Fig (Ficus carica Linn) is the fruit of the perennial woody deciduous shrub fig tree of the Moraceae family. It is one of the oldest cultivated fruit trees in the world. It is native to the Mediterranean coast. The fruit is mostly oval in shape. Depending on the variety, the fig peel varies from green to dark purple. The flesh is soft and glutinous, and tastes sweet. The whole fruit is edible. In recent years, figs have received widespread attention due to their rich nutritional ingredients and physiological effects. Figs are rich in carbohydrates, amino acids, unsaturated fatty acids, polyphenols and minerals, and have multiple effects such as anti-oxidation, hypolipidemic, anti-tumor and antibacterial.

[0004] Figs have thin skin, high water content, and soft flesh. They can only be picked from the tree after they are edible. Therefore, figs are very susceptible to microbial contamination and mechanical damage, which can cause them to rot and deteriorate, greatly limiting the time and area of ​​fig sales. Compared with other fruits, fresh figs contain more amino acids and reducing sugars, which provide a large amount of reaction substrates for the Maillard reaction during the thermal processing of figs, and can generate Amadori compounds with high antioxidant and ACE inhibitory physiological activities, thereby enhancing the physiological activity of fig products. According to the literature (Li Chenyan. Detection, Regulation and Functional Research of Amadori Compounds in Pear Paste [D]. Jiangnan University, 2023. DOI: 10.27169 / d.cnki.gwqgu.2023.000178.), the anti-inflammatory and antitussive factor in pear paste is the Amadori compound Fru-Asp, and the aspartic acid content in Brooke Red Fig is as high as 1.37g / 100g (DW), which just provides a large amount of reaction substrate for the target product Fru-Asp. Therefore, the present invention aims to explore the use of active ingredients in figs to produce Amadori compounds during the Maillard reaction, and then develop fig jam rich in Fru-Asp, providing new ideas for deep processing of figs. Summary of the invention

[0005] The purpose of the invention is to explore the use of active ingredients in figs to produce Amadori compounds in the Maillard reaction process, and further provide a preparation method of fig jam rich in Fru-Asp.

[0006] In order to achieve the technical purpose, the technical solution adopted by the present invention is:

[0007] In a first aspect, the present invention provides a method for preparing fig jam rich in Fru-Asp, comprising the following steps:

[0008] Step 1, processing figs into fig pulp;

[0009] Step 2, adding water and honey to the fig pulp and mixing, and then removing a certain amount of water to obtain a fig concentrate;

[0010] Step 3, keeping the fig concentrate at 80-100° C. for 4-6 hours;

[0011] Step 4, add flavoring agent and stabilizer and mix, and remove a certain amount of water again to obtain fig jam.

[0012] Preferably, the composition of the raw materials in parts by weight is: 50-100 parts of figs, 50-100 parts of water, 10-20 parts of honey, 11-14 parts of flavorings, and 0.3-0.5 parts of stabilizers; further preferably, the composition of the raw materials in parts by weight is: 80-100 parts of figs, 80-100 parts of water, 19-20 parts of honey, 12-13 parts of flavorings, and 0.3-0.4 parts of stabilizers.

[0013] Preferably, the figs are at least one of Brooke red fig fresh fruit, Brunswick fresh fruit, and Jinaofen fresh fruit.

[0014] Preferably, the flavoring agent is rock sugar powder and citric acid. More preferably, the mass ratio of the rock sugar powder to the citric acid is 23 to 25:1.

[0015] Preferably, in step 1, the pest-free figs are washed, blanched in boiling water, cooled in cold water below 10° C., the fruit stalks and skins are removed, and the fig pulp is obtained by beating.

[0016] Preferably, in step 2, a certain amount of water is removed until the soluble solid content is 15±1 Brix to obtain a fig concentrate.

[0017] Preferably, in step 3, the fig concentrate is kept at 95-100° C. for 5-6 hours.

[0018] Preferably, in step 4, a certain amount of water is removed until the soluble solid content is 30±1 Brix to obtain fig jam.

[0019] In a second aspect, the present invention provides fig jam obtained by the preparation method described in the first aspect.

[0020] Preferably, the Fru-Asp content in the fig jam is not less than 3.57±0.14 mg / g·DW; further preferably, the fig jam also contains flavonoids and phenolic substances, more preferably, the flavonoid content is not less than 2.37±0.14 mg / g·DW, and / or the total phenol content is not less than 1.33±0.01 mg / g·DW.

[0021] Compared with the prior art, the present invention has the following technical effects:

[0022] The fig jam of the present invention is rich in Fru-Asp, and the content of Fru-Asp can reach more than 3 mg / g·DW at most, and also contains flavonoids and phenolic compounds, and is rich in nutrition. In addition, the process of preparing the fig jam of the present invention is simple, and aspartic acid can be converted into Fru-Asp as much as possible. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0024] Figure 1 This is a physical picture of the fig jam obtained in Example 1 of the present invention. DETAILED DESCRIPTION

[0025] The experimental methods in the following examples, unless otherwise specified, are all conventional methods, and are performed according to the techniques or conditions described in the literature in the field or according to the product instructions. The materials, reagents, etc. used in the following examples, unless otherwise specified, can all be obtained from commercial channels.

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] Example 1

[0028] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0029] The preparation method comprises the following steps:

[0030] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0031] ② Add drinking water and honey in proportion, stir evenly, and concentrate at 0.07MP and 65℃ to 15±1Brix of soluble solids to obtain primary fig concentrate;

[0032] ③ Keep the concentrated fig solution at 100℃ for 5h;

[0033] ④ Add flavoring agents (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate the water until the soluble solid content is 30±1 Brix to obtain fig jam. The actual picture is as follows Figure 1 As shown;

[0034] The active ingredients of the fig jam prepared in this example were detected by the following method:

[0035] Preparation of fig jam extract: After freeze-drying the fig jam, take an appropriate amount of jam powder and mix it with 50% methanol solution at a ratio of 1:20 (w / v). Stir the sample at room temperature for 3 hours and then filter it. The filtrate is retained for the determination of Fru-Asp, total phenols and flavonoids.

[0036] 1. Fru-Asp content determination method

[0037] (1) Instrument: Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometer (UPLC-Q-TOF-MS, Waters, USA); Chromatographic column: ACQUITY C18 (2.1×50 mm, 1.7 μm);

[0038] (1) Liquid phase conditions: Phase A: acetonitrile, Phase B: 0.1% formic acid water (v / v); Column temperature: 35°C, Flow rate: 0.2 mL / min; Injection volume: 1 μL, Gradient elution program: 0 min, Phase B volume fraction 100%; 1 min to 5 min, Phase B volume fraction changes from 100% to 50%; 5 min to 10 min, Phase B volume fraction changes from 50% to 0%; 10 min to 12 min, Phase B volume fraction changes from 0% to 100%; 12 min to 15 min, Phase B maintains a volume fraction of 100%, and the total running time is 15 min.

[0039] (2) Mass spectrometry conditions: electrospray ionization source (ESI), positive ionization mode (ESI+), ion source temperature: 120°C; desolvation gas temperature: 400°C; capillary voltage: 2.5 kV; desolvation gas flow rate: 600 L / h; cone gas flow rate: 50 L / h; m / z: 100-1000; detection voltage: 1600 V; high-purity nitrogen (99.999%).

[0040] (3) Mass spectrometry parameters of Fru-Asp: cone voltage (eV): 20, collision energy (eV): 10, parent ion: 296, quantitative ion m / z: 296→278.

[0041] 2. Total phenol content

[0042] The total phenol content in fig jam was determined by FoLin-Ciocalteu colorimetry, and gallic acid was used as the standard. Preparation of the standard curve: 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 and 0.7 mL of gallic acid standard solution (0.1 mg / mL) were taken in a 10 mL volumetric flask, deionized water was added to 1 mL, and 0.5 mL of Folin phenol reagent was added after shaking. After standing for 1 min, 1.5 mL of 20% sodium carbonate solution (w / v) was added, and then the volume was made up with deionized water. After shaking, it was kept away from light at room temperature for 1 h, and the absorbance was measured at 760 nm to draw the standard curve.

[0043] Sample determination: Accurately take 1 mL of fig jam extract and determine the absorbance at 760 nm according to the above method. Perform the determination three times in parallel. Substitute the results into the standard curve to obtain the total phenol concentration of the fig jam extract.

[0044] 3. Total flavonoids content

[0045] The total flavonoids were determined by aluminum chloride colorimetry, and the standard was rutin. Preparation of the standard curve: Accurately aspirate 0, 1, 2, 3, 4, and 5 mL of rutin standard solution (0.1 mg / mL) and place them in 10 mL colorimetric tubes, add 0.3 mL of 5% sodium nitrite (v / w) and mix well. After reacting for 5 minutes, add 0.3 mL of 10% aluminum chloride (w / v) to the test tube and react for 6 minutes. Then, add 4 mL of 1 mol / L sodium hydroxide and mix well, and add deionized water to a final volume of 10 mL. The mixture reacts at room temperature for 12 minutes, and the absorbance of the solution is measured at 510 nm to draw a standard curve.

[0046] Sample determination: Accurately take 1 mL of fig jam extract and determine the absorbance at 510 nm according to the above method. Perform the determination three times in parallel. Substitute the results into the standard curve to obtain the flavonoid concentration of the fig jam extract.

[0047] According to the test, in the fig jam prepared in this example, the Fru-Asp content was 3.57±0.14 mg / g·DW, the flavonoid content was 2.37±0.14 mg / g·DW, and the total phenol content was 1.33±0.01 mg / g·DW.

[0048] Example 2

[0049] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0050] The preparation method comprises the following steps:

[0051] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0052] ② Add drinking water and honey in proportion, stir evenly, and concentrate at 0.07MP and 65℃ to a soluble solid content of 15±1Brix to obtain a primary fig concentrate;

[0053] ③ Keep the concentrated fig solution at 100℃ for 6 hours;

[0054] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0055] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 3.30±0.09 mg / g·DW, the flavonoids content was 2.01±0.15 mg / g·DW, and the total phenol content was 1.15±0.08 mg / g·DW.

[0056] Example 3

[0057] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0058] The preparation method comprises the following steps:

[0059] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0060] ② Add drinking water and honey in proportion, stir evenly, and concentrate at 0.07MP and 65℃ to 15±1Brix of soluble solids to obtain primary fig concentrate;

[0061] ③ Keep the concentrated fig solution at 90℃ for 5h;

[0062] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0063] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 1.80±0.13 mg / g·DW, the flavonoid content was 2.43±0.01 mg / g·DW, and the total phenol content was 1.40±0.11 mg / g·DW.

[0064] Example 4

[0065] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0066] The preparation method comprises the following steps:

[0067] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0068] ② Add drinking water and honey in proportion, stir evenly, and concentrate to soluble solids of 15 Brix at 0.07 MPa and 65 °C to obtain the primary fig concentrate;

[0069] ③ Keep the concentrated fig solution at 80℃ for 4h;

[0070] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0071] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 0.96±0.16 mg / g·DW, the flavonoid content was 2.71±0.18 mg / g·DW, and the total phenol content was 1.62±0.20 mg / g·DW.

[0072] Example 5

[0073] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 50 parts of figs, 50 parts of drinking water, 10 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0074] The preparation method comprises the following steps:

[0075] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0076] ② Add drinking water and honey in proportion, stir evenly, and concentrate to soluble solids of 15 Brix at 0.07 MPa and 65 °C to obtain the primary fig concentrate;

[0077] ③ Keep the concentrated fig solution at 90℃ for 5h;

[0078] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0079] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 0.91±0.19 mg / g·DW, the flavonoid content was 1.25±0.16 mg / g·DW, and the total phenol content was 0.76±0.15 mg / g·DW.

[0080] Example 6

[0081] The present embodiment provides a fig jam rich in Fru-Asp, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0082] The preparation method comprises the following steps:

[0083] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0084] ② Add drinking water and honey in proportion, stir evenly, and concentrate at 0.07MP and 65℃ to 15±1Brix of soluble solids to obtain primary fig concentrate;

[0085] ③ Keeping the initial fig concentrated solution at 90°C for 4 hours to obtain a fig concentrated solution;

[0086] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0087] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 1.21±0.13 mg / g·DW, the flavonoid content was 2.61±0.06 mg / g·DW, and the total phenol content was 1.58±0.13 mg / g·DW.

[0088] Example 7

[0089] The present embodiment provides a fig jam rich in Fru-Asp and a preparation method thereof, which is composed of the following raw materials in parts by weight: 100 parts of figs, 100 parts of drinking water, 20 parts of honey, 12.1 parts of crystal sugar powder, 0.5 parts of citric acid, and 0.4 parts of low-fat pectin.

[0090] The preparation method comprises the following steps:

[0091] ① Wash the pest-free figs, blanch them at 100℃, quickly cool them in cold water, remove the fruit stalks, peel them, cut them into pieces, and beat them to obtain fig pulp;

[0092] ② Add drinking water and honey in proportion, stir evenly, and concentrate to soluble solids of 15 Brix at 0.07 MPa and 65 °C to obtain the primary fig concentrate;

[0093] ③ Keep the concentrated fig solution at 90℃ for 6 hours;

[0094] ④ Add seasoning (crystal sugar powder, citric acid) and stabilizer (low-fat pectin) in proportion, stir evenly, and quickly evaporate water until the soluble solid content is 30±1 Brix to obtain fig jam;

[0095] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. In the fig jam prepared in this example, the Fru-Asp content was 2.2±0.15 mg / g·DW, the flavonoids content was 2.15±0.12 mg / g·DW, and the total phenol content was 1.20±0.10 mg / g·DW.

[0096] From the results of the entire embodiment, it can be seen that the content of Fru-Asp in the fig jam obtained in Example 1 and Example 2 is relatively high, reaching more than 3.0 mg / g·DW. From the comparison of Example 3 and Example 5, it can be seen that when the amount of fig concentrate is reduced, the total phenol, total flavonoids and Fru-Asp contents in the measured fig jam are significantly reduced, which shows that the content of Fru-Asp is significantly correlated with the content of fig. In addition, from the comparison of Example 1 and Example 2, it can be seen that when the temperature is 100°C, the heating time is too long, which will also cause the content of Fru-Asp to decrease; and from the comparison of Example 1 and Example 3, Example 4 and Example 6, it can be seen that when the heating temperature changes, it will also affect the content of Fru-Asp. Therefore, when the fig concentrate is processed at a specific heating time and heating temperature, the content of Fru-Asp in the fig jam can be maximized as much as possible.

[0097] Example 8

[0098] The fresh fig variety used was Brunswick, and other operations and process parameters were the same as those in Example 1.

[0099] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. The Fru-Asp content of the fig jam prepared in this example was 2.56±0.09 mg / g·DW, the flavonoid content was 2.28±0.16 mg / g·DW, and the total phenol content was 1.35±0.08 mg / g·DW.

[0100] Example 9

[0101] The fresh fig variety used was Jin Aofen, and other operations and process parameters were the same as those in Example 1.

[0102] The active ingredients of the fig jam prepared in this example were detected according to the method described in Example 1. The Fru-Asp content, flavonoid content, and total phenol content of the fig jam prepared in this example were 3.22±0.13 mg / g·DW, 2.44±0.20 mg / g·DW, and 1.26±0.11 mg / g·DW.

[0103] Examples 8 and 9 show that the jams obtained from fresh figs of the two varieties, Brunswick and Jin Aofen, can also be enriched with a higher Fru-Asp content, but not as high as the jam obtained from fresh Brooke Red figs.

[0104] Animal application experiments

[0105] The fig jam prepared in Example 1 and commercially available fig jam were subjected to a mouse cough suppression test.

[0106] (1) Research subjects

[0107] Forty Kunming mice, weighing 18-22 g, half male and half female, were randomly divided into four groups, with 10 mice in each group.

[0108] (2) Experimental groups

[0109] Group 1 took normal saline once a day for 7 consecutive days. Group 2 took 30 mg / kg dextromethorphan hydrobromide tablets (antitussive over-the-counter medicine) once a day for 7 consecutive days. Group 3 took 6 g / kg of fig jam in Example 1 once a day for 7 consecutive days, and Group 4 took 6 g / kg of commercially available fig jam once a day for 7 consecutive days.

[0110] (3) Test methods

[0111] One hour after administration, mice were placed in an inverted glass beaker and exposed to 0.1 ml of 25% ammonia for 45 seconds. A trained observer observed and recorded the latency (time from the start of stimulation to the onset) and the cough frequency within 2 minutes to evaluate the antitussive effect. The test results of each group were averaged.

[0112] (4) The test results are shown in Table 1:

[0113] Table 1

[0114]

[0115] It can be seen from the above results that the mice taking the fig jam prepared by the present invention have a longer cough latency period than the mice in the blank group and fewer cough times within 2 minutes, indicating that the prepared fig jam has a good cough relieving effect.

[0116] In summary, after the fig juice is boiled to a solid content of 15 Brix, the system temperature is maintained at 90-100° C. for 5-6 hours, and then the water is quickly evaporated to the end point to prepare fig jam. The fig jam prepared by this process has a significant antitussive effect.

[0117] Although the embodiments of the present invention have been shown and described, it is understood that a person of ordinary skill in the art may make various changes, modifications, substitutions and variations to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the attached claims and their equivalents. The above-described embodiments only express several implementation methods of the present invention, and their descriptions are relatively specific and detailed, but they cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that a person of ordinary skill in the art may make several variations and improvements without departing from the concept of the present invention, and these all belong to the scope of protection of the present invention. Therefore, the scope of protection of the patent of the present invention shall be based on the attached claims.

Claims

1. A method for preparing fig jam rich in Fru-Asp, characterized in that: The following steps are involved: Step 1, processing figs into fig pulp; Step 2, adding water and honey to the fig pulp and mixing, and then removing a certain amount of water to obtain a fig concentrate; Step 3, keeping the fig concentrate at 80-100° C. for 4-6 hours; Step 4, add flavoring agent and stabilizer and mix, and remove a certain amount of water again to obtain fig jam.

2. The preparation method according to claim 1, characterized in that: The composition of each raw material in parts by weight is: 50-100 parts of figs, 50-100 parts of water, 10-20 parts of honey, 11-14 parts of flavorings, and 0.3-0.5 parts of stabilizers; preferably, the composition of each raw material in parts by weight is: 80-100 parts of figs, 80-100 parts of water, 19-20 parts of honey, 12-13 parts of flavorings, and 0.3-0.4 parts of stabilizers.

3. The preparation method according to claim 1 or 2, characterized in that: The figs are at least one of Brooke red figs, Brunswick figs and Jinaofen figs.

4. The preparation method according to any one of claims 1 to 3, characterized in that The flavoring agents are rock sugar powder and citric acid. Preferably, the mass ratio of the rock sugar powder to the citric acid is 23-25:

1.

5. The preparation method according to claim 1, characterized in that: In the step 1, figs free of disease and insect pests are washed, blanched in boiling water, cooled in cold water below 10° C., the fruit stalks and skins are removed, and the fig pulp is obtained by beating.

6. The preparation method according to claim 1, characterized in that In the step 2, a certain amount of water is removed until the soluble solid content is 15±1 Brix, thereby obtaining a fig concentrate.

7. The preparation method according to claim 1, characterized in that In the step 3, the fig concentrate is kept at 95-100° C. for 5-6 hours.

8. The preparation method according to claim 1, characterized in that: In the step 4, a certain amount of water is removed until the soluble solid content is 30±1 Brix, thereby obtaining fig jam.

9. Fig jam obtained by the preparation method according to any one of claims 1 to 8.

10. Fig jam according to claim 9, characterized in that The Fru-Asp content in the fig jam is not less than 3.57±0.14 mg / g·DW; preferably, the fig jam also contains flavonoids and phenolic substances, and more preferably, the flavonoid content is not less than 2.37±0.14 mg / g·DW, and / or the total phenol content is not less than 1.33±0.01 mg / g·DW.

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