Medicinal mulberry composite low-sugar jam and preparation method thereof

Abstract

The invention aims to disclose a medicinal mulberry composite low-sugar jam and a preparation method thereof. The medicinal mulberry composite low-sugar jam is obtained by proportioning specific medicinal mulberries and dried fresh plums, crushing, pulping, fully stirring, adding auxiliary materials such as white granulated sugar, a thickening agent and the like, heating, concentrating, filling and sterilizing. The prepared mulberry composite low-sugar jam has good DPPH and ABTS < + > free radical scavenging ability, hydroxyl free radical scavenging ability and cell oxidation resistance, and is high in polyphenol content, good in sensory evaluation performance and long in shelf life. The flavone content is increased by 5.18% at the gastric digestion stage in the in-vitro simulated digestion process; and in the intestinal digestion process, the flavone content is increased by 2.45%. 219 different metabolites are identified before and after metabonomic heat treatment of the jam; in the storage process, 83 different metabolites, mainly polyphenols, are identified. GC-IMS detection shows that the mixed jam contains various high-level aromatic compounds, so that the jam can give off pleasant aroma similar to vanilla and fruits.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, specifically relates to a compound jam, and more specifically relates to the technical field of a compound low-sugar jam of medicinal mulberries. Background Art

[0004] The nutritional characteristics of compound jam are to mix different fruit raw materials together according to the advantages and disadvantages of different fruit raw materials, complement each other's advantages, better play the nutritional role of the jam, and thus improve its nutritional value. Compound jam can make up for the deficiencies in color, aroma and taste of single jam. Compound jam not only realizes the complementarity of different nutritional components, the matching of colors and the blending of flavors, and has high nutritional value, but also overcomes the defects brought by poor flavor and uncomfortable taste. However, in recent years, most of the jam products sold on the market are single-ingredient jam products, while compound jams produced by combining several raw materials with high nutritional value are relatively rare on the market. Therefore, compound jam is both desired by consumers and a target that the market should develop.

[0005] Therefore, how to use the existing medicinal mulberries and new plums for compounding to prepare a compound jam with excellent retention of nutritional components, unique flavor and good shelf life is of great significance for meeting consumers' demand for "healthy" jam. Summary of the Invention

[0006] Aiming at the technical problem that there is no compounding of medicinal mulberries and new plums in the prior art, and no research and development of compound medicinal mulberry jam with a sugar substitute and a non-gum thickener, the present invention aims to provide a compound low-sugar medicinal mulberry jam and its preparation method. By reasonable proportioning, a compound medicinal mulberry jam is developed with a sugar substitute and a non-gum thickener, meeting consumers' psychological rejection of "gum", and obtaining the characteristics and advantages of the aroma components of the compound jam. The compound jam has good antioxidant changes during simulated in vitro digestion and has a long shelf life, meeting consumers' demand for healthy diet, increasing the added value of fruit raw materials, being conducive to the industrial production of jam products, and enriching the jam market.

[0007] To achieve this technical purpose, the present invention adopts the following technical solutions:

[0008] The present invention provides a compound low-sugar medicinal mulberry jam, and the compound low-sugar medicinal mulberry jam includes: calculated by mass ratio, the mass ratio of medicinal mulberry pulp to new plum pulp is (1 - 4):(4 - 1).

[0009] Preferably, calculated by mass ratio, the mass ratio of medicinal mulberry pulp to new plum pulp is 4:1.

[0010] The described medicinal mulberry composite low-sugar jam further includes a sugar substitute and a thickener. The sugar substitute is preferably erythritol with a mass percentage of 10%-17.5%, and the thickener is preferably sodium carboxymethylcellulose with a mass percentage of 0.3%-0.9%.

[0011] Preferably, the sugar substitute is erythritol with a mass percentage of 15%, and the thickener is sodium carboxymethylcellulose with a mass percentage of 0.5%.

[0012] Furthermore, the present application also provides a preparation method for the medicinal mulberry composite low-sugar jam, which includes the following steps:

[0013] (1) Select raw materials such as medicinal mulberries and fresh plums, and wash them.

[0014] (2) Take dried fresh plums and soak them in pure water at room temperature at a ratio of 1g:10mL for 6 hours, drain the surface water, and remove the pits for later use.

[0015] (3) Use a blender to break and puree the medicinal mulberries obtained in step (1) and the fresh plums obtained in step (2) respectively. The ratio of raw materials to water is 1:1.

[0016] (4) Mix the raw material purees obtained in step (3) according to the test ratio, stir well, and add auxiliary materials such as a sugar substitute and a thickener.

[0017] (5) Heat and concentrate the mixed fruit puree in step (4) using an induction cooker. First, use high heat at 1000W, then medium heat at 800W, and finally low heat. When the soluble solids content of the jam reaches 38±2%, it can be taken out of the pot.

[0018] (6) Quickly can the jam obtained in step (5) after vacuum concentration. When bottling, keep the temperature of the bottle at about 45°C. The jam should be filled within 10 minutes, and the temperature of the jam product should be above 80°C. Do not overfill the bottle, and it is appropriate to leave a headspace of 1cm - 2cm. First, check whether the bottle cap is tightened and the sealing is complete, and then sterilize it in a water bath. Store it after the jam cools to room temperature.

[0019] Preferably, the processing time of the jam in step (6) is 15 - 35 minutes, and the processing temperatures are 70 - 100°C respectively.

[0020] More preferably, the processing time of the jam in step (6) is 30 minutes, and the processing temperature is 80°C respectively.

[0021] Furthermore, the present application also provides the application of the described medicinal mulberry composite low-sugar jam or the medicinal mulberry composite low-sugar jam obtained by the preparation method in the preparation of foods such as baking, fruit juice, and beverages.

[0022] By implementing the technical solution of the present invention, the following beneficial effects can be achieved:

[0023] 1. A compound low-sugar mulberry jam containing medicinal herbs and its preparation method provided by this application uses a specific ratio of mulberries containing medicinal herbs and dried fresh plums. After crushing and pulping, it is fully stirred, and auxiliary materials such as granulated sugar and thickeners are added, and then heated, concentrated, filled, and sterilized to obtain. The compound low-sugar mulberry jam containing medicinal herbs prepared has good DPPH and ABTS + radical scavenging ability, hydroxyl radical scavenging ability, cellular antioxidant ability, high polyphenol content, good sensory evaluation performance, and a relatively long shelf life. During the in vitro simulated digestion process, in the gastric digestion stage, the flavonoid content increased by 5.18%; during the intestinal digestion process, the flavonoid content increased by 2.45%. A total of 219 different metabolites were identified before and after heat treatment of the jam metabolomics; during storage, 83 different metabolites were identified, mainly polyphenols. GC-IMS detection shows that the mixed jam contains high levels of various aromatic compounds, which helps the jam emit a pleasant aroma similar to vanilla and fruits.

[0024] 2. A compound low-sugar mulberry jam containing medicinal herbs provided by the present invention develops a compound mulberry jam containing medicinal herbs with a sugar substitute and a non-gum thickener through a reasonable ratio, meeting consumers' psychological rejection of "gums", and having the characteristics and advantages of the aroma components of the prepared compound jam. The compound jam has good antioxidant changes during in vitro simulated digestion and has a relatively long shelf life, meeting consumers' demand for a healthy diet, increasing the added value of fruit raw materials, facilitating the industrial production of jam products, and enriching the jam market. Description of the Drawings

[0025] Figure 1 Shown is the toxicity test of the jam on HepG2 cells.

[0026] Figure 2 Shown is the sensory score chart of the jam under different sugar substitute addition amounts.

[0027] Figure 3 Shown is the sensory score chart when different thickeners are added at different contents.

[0028] Figure 4 Shown are the result charts of the effects of in vitro digestion on the polyphenol content, flavonoid content, DPPH radical scavenging rate, ABTS radical scavenging rate, and hydroxyl radical scavenging rate of the jam.

[0029] Figure 5 Shown is the Arrhenius curve equation during storage.

[0030] Among them, Figure A is the antioxidant property; Figure B is the total acid.

[0031] Figure 6 Fingerprint of volatile components in the sample;

[0032] In the figure, brighter colors indicate higher concentrations, with red indicating a higher concentration than blue; (1) represents the medicinal mulberry jam, (2) represents the Xinmei jam, and (3) represents the mixed jam Detailed implementation manners

[0033] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0034] In this embodiment, the medicinal mulberries (frozen) were purchased from Kuqa County, Xinjiang, the dried Xinmei were purchased from Jiashi County, Xinjiang, the sucrose was purchased from Yunnan Lingyuexuan Food Co., Ltd., the erythritol was purchased from Shanghai Xintai Food Ingredients Mall, the sodium alginate was purchased from Lianyungang Tiantian Seaweed Industry Co., Ltd., the sodium carboxymethyl cellulose was purchased from Shanghai Changguang Enterprise Development Co., Ltd., the pectin was purchased from Shanghai Mingyu Biotechnology Co., Ltd., the hydroxypropyl distarch phosphate was purchased from Henan Wanbang Chemical Technology Co., Ltd., the acetylated distarch phosphate was purchased from Henan Hengrui Starch Technology Co., Ltd., the total antioxidant capacity kit was purchased from Nanjing Jiancheng Bioengineering Institute, the hydroxyl radical kit was purchased from Beijing Box Shengong Technology Co., Ltd., the MEM (containing NEAA) basal medium and HepG2 cells were purchased from Wuhan Punosai Life Science Co., Ltd., the fetal bovine serum was purchased from Beijing Baoxin Technology Co., Ltd., the penicillin-streptomycin and phosphate buffer were purchased from Biological Industries, the dimethyl sulfoxide was purchased from Solarbio Life Sciences, the Trolox was purchased from Sigma, USA, the anhydrous sodium carbonate (analytical pure) was purchased from Tianjin Sheng'ao Chemical Reagent Co., Ltd., the DPPH (purity > 99.5%) was purchased from Shanghai Yuanye Bio-Technology Co., Ltd., the 2,2'-azobis (2-methylpropionamidine) dihydrochloride was purchased from Sigma-Aldrich, USA, the Hank's balanced salt solution, trypsin, and hydrogen peroxide were purchased from Gibco, USA, and the Folin-Ciocalteu reagent was purchased from Shanghai Yuanye Bio-Technology Co., Ltd.

[0035] The commercial desktop induction cooker was purchased from Zhongshan Pumeite Kitchenware Co., Ltd., the Molecular Device multi-functional microplate reader was purchased from Molecule Devices (Shanghai) Co., Ltd., the electrothermal constant temperature water bath was purchased from Beijing Yongguang Medical Instrument Co., Ltd., the TD-5M medical refrigerated centrifuge was purchased from Sichuan Shuke Instrument Co., Ltd., the BSA124S-CW electronic balance was purchased from Sartorius Scientific Instruments (Beijing) Co., Ltd., the vortex oscillator was purchased from Qunan Scientific Instruments (Zhejiang) Co., Ltd., the high-end wall-breaking blender was purchased from Guangdong Midea Life Appliance Manufacturing Co., Ltd., the ultrasonic cleaner was purchased from Kunshan Ultrasonic Instrument Co., Ltd., the analytical balance was purchased from Shanghai Yueping Scientific Instrument Co., Ltd., the vertical pressure steam sterilizer was purchased from Jiangyin Binjiang Medical Equipment Co., Ltd., the spectrophotometric colorimeter was purchased from Hangzhou Caipu Technology Co., Ltd., the research type texture analyzer TA.XTC-18 was purchased from Shanghai Baosheng Technology, the BCM-1000A laminar flow hood was purchased from Suzhou Antai Air Technology Co., Ltd. of Suzhou Clean Group, and the Thermo 371 CO2 incubator was purchased from Thermo Fisher Scientific Inc.

[0036] In the following implementation cases, unless otherwise specified, the technical means used are conventional means well-known to those skilled in the art.

[0037] Example 1: A compound low-sugar jam of medicinal mulberries

[0038] The present invention provides a compound low-sugar jam of medicinal mulberries, and the compound low-sugar jam of medicinal mulberries includes: calculated by mass ratio, the mass ratio of the medicinal mulberry pulp to the new plum pulp is (1-4):(4-1).

[0039] Preferably, calculated by mass ratio, the mass ratio of the medicinal mulberry pulp to the new plum pulp is 4:1.

[0040] The compound low-sugar jam of medicinal mulberries further includes a sugar substitute and a thickener. The sugar substitute is erythritol with a mass percentage of 10%-17.5%, and the thickener is sodium carboxymethylcellulose with a mass percentage of 0.3%-0.9%.

[0041] Preferably, the sugar substitute is erythritol with a mass percentage of 15%, and the thickener is sodium carboxymethylcellulose with a mass percentage of 0.5%.

[0042] Example 2: A preparation method of a compound low-sugar jam of medicinal mulberries

[0043] The present application also provides a preparation method of a compound low-sugar jam of medicinal mulberries, which is characterized by including the following steps:

[0044] (1) Select raw materials such as medicinal mulberries and new plums, and wash them;

[0045] (2) Take the dried fresh plums and soak them in pure water at room temperature at a ratio of 1 g: 10 mL for 6 h. Drain the surface water and remove the pits for later use;

[0046] (3) Use a blender to crush and pulp the medicinal mulberries prepared in step (1) and the fresh plums prepared in step (2) respectively. The ratio of raw materials to water is 1:1;

[0047] (4) Mix the raw material fruit pulps prepared in step (3) according to the test ratio, stir well, and add auxiliary materials such as sugar substitutes and thickeners;

[0048] (5) Heat and concentrate the mixed fruit pulp in step (4) with an induction cooker. First, use high heat at 1000 W, then medium heat at 800 W, and finally low heat. When the soluble solids of the jam reach 38 ± 2%, it can be taken out of the pot;

[0049] (6) Quickly can the jam obtained in step (5) after vacuum concentration. When bottling, keep the temperature of the bottle at about 45 °C. The jam should be filled within 10 min. The temperature of the jam product should be above 80 °C. Do not overfill the bottle. It is appropriate to leave a headspace of 1 cm - 2 cm; First, check whether the bottle cap is tightened and the seal is complete, and then sterilize it in a water bath. Store it after the jam cools to room temperature.

[0050] Preferably, the jam treatment time in step (6) includes 15 - 35 min, and the treatment temperatures are 70 - 100 °C respectively.

[0051] More preferably, the jam treatment time in step (6) includes 30 min, and the treatment temperature is 80 °C respectively.

[0052] Example 3: Optimization of the preparation method of a medicinal mulberry composite low-sugar jam

[0053] Select raw materials such as medicinal mulberries and fresh plums, and wash them. Take 30 g of dried fresh plums and soak them in 300 mL of pure water at room temperature for 6 h. Drain the surface water, remove the pits and set aside. Use a blender to crush and pulp the medicinal mulberries and fresh plums separately, with the ratio of raw materials to water being 1:1. Mix the raw material pulps according to the experimental ratio, stir well, and add auxiliary materials such as granulated sugar and thickener. Heat and concentrate the mixed fruit pulp with an induction cooker, first at high heat (1000 W), then at medium heat (800 W), and finally at low heat. When the soluble solids of the jam reach 38 ± 2%, it can be taken out of the pot. During this process, no color fixative or acidulant is added. The acid in the medicinal mulberries itself is used instead of the additive citric acid to play the role of color protection and acid adjustment. The jam obtained after vacuum concentration is quickly canned. When bottling, keep the temperature of the bottle at about 45 °C. The jam should be filled within 10 min, and the temperature of the jam product should be above 80 °C. Do not overfill the bottle, and it is appropriate to leave a headspace of 1 cm - 2 cm. First, check whether the bottle cap is tightened and whether the seal is complete, and then sterilize it in a water bath at 80 °C for 30 min. After the jam cools to room temperature, store it at 4 °C for subsequent experiments.

[0054] I. Test methods

[0055] 1. Study on the compounding ratio of fruits

[0056] Prepare the compound jam of medicinal mulberries and fresh plums according to the ratio of medicinal mulberry pulp to fresh plum pulp being 1:4, 2:3, 3:2, 4:1 (w / w) respectively. The sugar addition amount is 20%, and the thickener (pectin) addition amount is 0.8%.

[0057] 2. Physical and chemical indexes

[0058] (1) Determination of soluble solids: Refer to GB / T 10786-2022 of the national standard and use a hand-held refractometer to measure the soluble solids content in the jam.

[0059] (2) pH value: Add an equal amount of water to the jam, stir well, and then use a pH meter to measure.

[0060] (3) Total acid: Refer to GB 12456-2021 of the national standard and use a pH meter potentiometric titration method to measure the total acid in the jam.

[0061] (4) Determination of color: Use a spectrophotometric colorimeter to measure the color of the sample. Calibrate the color difference with a standard blackboard and a standard whiteboard before use, and then measure the jam.

[0062] (5) Texture: Use a TA.XTC-18 texture analyzer. Conduct tests in triplicate at 25 °C; use a cylindrical flat probe with a diameter of 36 mm (model TA / 36) and a 500 N load cell. Place the jam sample in a glass dish with a constant thickness and subject it to two 6 mm compression cycles (speed 0.2 mm / s). Obtain the force-time curve using the BosinTechTA (1.2.6.0) software. Calculate the texture characteristic parameter values: hardness, cohesiveness, adhesiveness, and chewiness.

[0063] (6) Total polyphenols: Weigh 2 g of the jam sample, add 80% methanol and grind. After grinding, use 80% methanol solution to make up the volume to 30 mL in a centrifuge tube, sonicate in a water bath for 20 min, then centrifuge at 4 °C and 11000 g for 10 min, and take the supernatant. Take 50 μL of the sample supernatant and 250 μL of Folin reagent and add them to 3 mL of distilled water to react for 6 min, then add 750 μL of 20% sodium carbonate solution, incubate in the dark at room temperature for 90 min, measure the absorbance at 765 nm, and calculate the polyphenol content according to the standard curve. The results are expressed as mg gallic acid equivalent / 100 g fresh fruit weight (mg GAE / 100 g FW).

[0064] (7) Total antioxidant capacity: Measure according to the instructions of the corresponding kit.

[0065] (8) Hydroxyl radical scavenging rate: Measure according to the instructions of the corresponding kit.

[0066] (9) DPPH radical scavenging rate: Take 1 g of the jam sample, add ethanol solution and grind. After grinding, make up the volume to 25 mL with ethanol solution, sonicate in a water bath for 20 min, then centrifuge at 4 °C and 11000 g for 10 min, and take the supernatant. In the experiment, add 100 μL of the supernatant and 100 μL of DPPH-ethanol solution to a 96-well plate, where the DPPH concentration is 0.2 mmol / L. After mixing these two liquids well, react for 30 min at room temperature in the dark. Then, the reaction result can be evaluated by measuring the absorbance value at 517 nm.

[0067] (10) ABTS radical scavenging rate: Take 30 μL of the supernatant diluted 25 times with 60% ethanol (centrifuged at 9500 r / min for 5 min) and 210 μL of ABTS solution (a working solution prepared by mixing 7 mmol / L ABTS and 2.45 mmol / L potassium persulfate in a ratio of 1:1 and diluting the absorbance value to 0.7 ± 0.02 with absolute ethanol), shake well, react at room temperature in the dark for 30 min, and measure the absorbance value at 734 nm.

[0068] 3. Study on the cellular antioxidant activity of jam

[0069] (1) Preparation of samples: Add the jam sample into phosphate buffer solution, grind and dilute it. After centrifugation (centrifuge at 1000 rpm / min for 5 min), take the supernatant, filter it through a water-based filter membrane and reserve it for use.

[0070] (2) Culture medium and culture conditions: Use the basal medium containing NEAA, add 1% PS and 5% FBS to prepare the complete medium; culture it in a constant temperature incubator at 37°C and 5% CO2.

[0071] (3) Resuscitation of cells: The steps for resuscitating HepG2 cells are as follows: First, take out the cryopreservation tube containing HepG2 cells and place it in a 37°C water bath to thaw for 1 min. Then, add 1 mL of MEM medium (containing 10% FBS and 1% PS) to the thawed cryopreservation tube, and then transfer the mixture to a small centrifuge tube. Gently pipette and mix the solution by hand, and then centrifuge at a speed of 1000 rpm for 5 minutes. After centrifugation, discard the supernatant and supplement 1 mL of medium for resuspension. After gently pipetting and mixing again, transfer the cell suspension to a cell culture dish, supplement 9 mL of MEM medium (containing 10% FBS and 1% PS), shake well, and place the cell culture dish in an incubator at 37°C and 5% CO2 for 48 hours, and observe the cell growth situation.

[0072] (4) Cell passage: When the cell density reaches 80% - 90%, passage treatment can be carried out. Aspirate the used culture medium in the cell culture dish, wash it 2 - 3 times with 2 mL of PBS buffer. Add 1 mL of trypsin to digest for 3 min, then add 2 mL of MEM complete medium to terminate the digestion, and gently pipette the cells in a fan shape to make them completely detached. Centrifuge the collected cell suspension at 1000 rpm / min for 5 min, discard the supernatant, and add 2 mL of MEM complete medium for resuspension. Divide the 2 mL of resuspended cell suspension evenly into new cell culture dishes, then supplement 9 mL of complete medium, mix the cells well, and place them in a constant temperature incubator with CO2 for culture.

[0073] (5) Cell cryopreservation: After cell collection is completed, set the centrifugation conditions to 1000 rpm / min and centrifuge for 5 min to remove the supernatant. Then add 1 mL of cell cryopreservation solution (containing 90% FBS and 10% DMSO) to the cells at the bottom of the centrifuge tube. Then resuspend the cells, aspirate 1 mL of the cryopreservation solution containing cells into a 2 mL cryopreservation tube. Seal the cryopreservation tube with a sealing film, place it in a gradient freezing box, and put it in an -80°C refrigerator overnight. Finally, transfer the cryopreservation tube to liquid nitrogen for storage.

[0074] (6) Detection of cell viability by MTT method: The centrifuged cells were added to the medium and pipetted evenly. The cells were counted using a hemocytometer, and the counted cells were diluted with the medium to a density of 6×10 3 cells / well. 100 μL of the cell suspension was added to each well of a 96-well plate and cultured in an incubator at 37 °C and 5% CO2 for 24 h. After culturing, the medium was discarded, and each well was rinsed twice with 200 μL of PBS phosphate buffer, and then the cells were loaded. A blank control group (MEM complete medium) and sample groups (0.025, 0.045, 0.05, 0.1, 0.15, 0.2 g / mL) were set up, with 6 parallels for each concentration. After culturing in the incubator for 24 h, the culture medium was discarded, and 100 μL of 1 mg / mL MTT solution (dissolved in PBS and filtered through a 0.22 μm filter membrane) was added to each well, and the reaction was carried out in the dark for 4 h. The solution in the wells was discarded, 200 μL of DMSO was added to each well, and then the plate was placed on a shaker and shaken for 10 min. The absorbance was measured at a wavelength of 490 nm. The calculation formula for cell viability is as follows:

[0075]

[0076] (7) CAA determination: The determination of the cellular antioxidant activity of the jam was referred to the method of Cao Shuang

[92] . The HepG2 cell suspension was inoculated on a 96-well cell culture plate to a cell number of 6000 cells / well. The periphery of the 96-well plate was filled with 200 μL of PBS solution to maintain the uniform temperature of the cell culture plate and prevent the evaporation of the internal culture medium. After the inoculated HepG-2 cells were incubated at 37 °C for 24 h, the medium was removed, and each well was washed with pre-warmed PBS and repeated twice. After removing the solution, 100 μL of the sample extract diluted with different concentrations of antioxidant-treated medium was added to each well (containing 25 μM DCFH-DA), and cultured under the same conditions for 1 h and then washed with PBS. Then 100 μL of oxidant-treated medium (containing 600 μM ABAP) was added. Finally, in a fluorescence microplate reader at 37 °C, the measurement was carried out at an excitation wavelength of 538 nm and a measurement wavelength of 485 nm for 1 h, and measured once every 5 min. Each plate contained a blank group and a control group. The blank group had no antioxidant and ABAP, while the control group had no antioxidant. After subtracting the blank fluorescence value, the CAA value of the sample extract can be calculated according to the formula, expressed as the micromole amount equivalent to quercetin per 100 g of fresh weight.

[0077] CAA (unit) = 1 - (∫SA / ∫CA)

[0078] ∫SA represents the integral area under the time-fluorescence value curve of the sample

[0079] ∫CA represents the integrated area under the time-fluorescence value curve of the control group

[0080] 4. Sensory evaluation

[0081] As described by Nisto, a panel consisting of 9 food professionals with sensory evaluation experience was formed to evaluate and score the indicators, and the average score was taken. The sensory attributes of the samples were: spreadability, odor, overall state, color, and taste. All terms were defined for the panel members. The panel members were required to observe and taste each coded sample. After evaluating each sample, they rinsed their mouths with drinking water to avoid taste interference. The scoring form is shown in Table 1

[0082] Table 1: Sensory scoring form for the compound jam of medicinal mulberry and new plum

[0083]

[0084] 5. Study on the addition ratio of sugar substitutes

[0085] Fruit raw materials were added according to the optimized ratio of medicinal mulberry pulp and new plum pulp. Through preliminary experiments, the addition amounts of erythritol were determined to be 10%, 12.5%, 15%, and 17.5%, and the addition amount of the thickener (pectin) was 0.8% to prepare the compound jam of medicinal mulberry and new plum

[0086] (1) Sensory evaluation

[0087] Sensory evaluation was carried out on the second day after jam production, and the jam samples were numbered before testing. 10 panel members divided the jam samples into three grades according to color, taste, and texture. The third grade (significantly disliked) was an unacceptable product, as shown in Table 2 and the drinking water used for rinsing. Finally, the average sensory scores of the panel members were analyzed

[0088] Table 2: Sensory scoring form for the compound jam of medicinal mulberry and new plum regarding sugar substitutes

[0089]

[0090] (1) Total acid: The same method for determining total acid in the above physical and chemical indicators was used

[0091] (2) Sugar-acid ratio: Referring to the method of Mukhtar, the sugar-acid ratio was determined using the formula

[0092]

[0093] (3) Color difference: The same method for determining color difference in the above physical and chemical indicators was used, and the jam with sucrose as the sweetener was used as the control

[0094] 6. Study on the addition of different thickeners

[0095] According to the optimized ratio of medicinal mulberry pulp and new plum pulp, and the optimized ratio of erythritol, different types of thickeners were selected for addition through preliminary experiments (sodium alginate: 0.5%, 0.6%, 0.7%, 0.8%, hydroxypropyl distarch phosphate: 0.8%, 0.9%, 1.0%, 1.1%, sodium carboxymethyl cellulose: 0.3%, 0.4%, 0.5%, 0.6%, acetylated distarch phosphate: 0.9%, 1.0%, 1.1%, 1.2%) to produce the medicinal mulberry and new plum compound jam.

[0096] (1) Sensory evaluation

[0097] Sensory evaluation was carried out on the second day after jam production, and the jam samples were numbered before testing. Ten panelists divided the overall state, spreadability, and taste of the jam samples into three grades. The third grade (significantly disliked) was an unacceptable product, as shown in Table 2-5

[94] . Sensory inspectors were provided with bread slices and spoons for evaluating spreadability, and drinking water for rinsing their mouths. Finally, the average sensory scores of the panelists were analyzed.

[0098] Table 3: Sensory scoring table of medicinal mulberry and new plum compound jam regarding thickeners

[0099]

[0100] II. Test results

[0101] 1. Index analysis of fruit compounding ratio

[0102] 1. Physical and chemical indexes

[0103] (1) pH and total acid

[0104] Table 4: pH value and total acid value of mixed jam

[0105]

[0106] Significant differences (p < 0.05) in the same column are indicated by different lowercase letters, and the same applies hereinafter.

[0107] (2) Color difference

[0108] The color difference results in this study are shown in Table 5. ΔE represents the overall color difference between the sample and the control group. The larger the ΔE value, the greater the color difference. Using a white board as the control, in the sample group, the overall color difference compared with the control group was significant only in the jam with a mass ratio of medicinal mulberry to new plum added to the jam of 0:5. On the contrary, the overall color difference of the remaining groups was not significantly different from that of the control group.

[0109] Table 5: Influence of fruits in different ratios on the color characteristics of jam

[0110]

[0111] It was observed that the brightness of the jam decreased with the increase in the proportion of Morus nigra L. When the mass ratios were 1∶4, 2∶3, 3∶2, and 4∶1, there were no significant differences in brightness. The highest L* value (31.85±0.03) and the lowest L* value (28.14±1.58) appeared at mass ratios of 0∶5 and 5∶0, respectively.

[0112] This value showed a trend of first increasing and then decreasing. When the mass ratio of Morus nigra L. to Prunus mume Sieb. et Zucc. was 2∶3, the a* value was the highest (3.45±0.11), indicating that the jam had the reddest color at this ratio. In contrast, when the mass ratio of Morus nigra L. to Prunus mume Sieb. et Zucc. was 5∶0, the a* value was the lowest (2.28±0.02), and the jam had the least red color.

[0113] When the mass ratio of Morus nigra L. to Prunus mume Sieb. et Zucc. was 0∶5, the b* value was positive, indicating that the jam had a light yellow color. For other sample groups, the b* value was negative, indicating that the jam was blue. In addition, with the increase in the content of Morus nigra L., the blue color of the jam showed an increasing trend. When the mass ratio of Morus nigra L. to Prunus mume Sieb. et Zucc. was 5∶0, the blue value of the jam could reach -1.01±0.06.

[0114] 3. Texture

[0115] The results in Table 6 illustrate the texture parameters of jams containing different proportions of fruit components. The results show that with the increase in the proportion of Morus nigra L., the hardness, adhesiveness, and chewiness of the jam all showed a downward trend. In contrast, the cohesiveness did not show an obvious trend of change.

[0116] Table 6: Effects of different proportions of fruits on the texture properties of jams

[0117]

[0118] The maximum cohesiveness of all jam samples was between 0.84 and 0.89. When the mass ratio of Morus nigra L. to Prunus mume Sieb. et Zucc. was 5∶0, its cohesiveness was the highest (0.89±0.002), while when it was 2∶3, its cohesiveness was the lowest (0.84±0.021).

[0119] 4. Polyphenols and chemical antioxidant indexes

[0120] As shown in Table 7, the total antioxidant capacity, hydroxyl radical scavenging ability, DPPH radical scavenging ability, and ABTS radical scavenging ability increased with the increase in the content of Morus nigra L.

[0121] Table 7: Effects of different proportions of fruits on the oxidation and total polyphenol content of jams

[0122]

[0123] 5. Effects of Jams with Different Fruit Proportions on the Viability of HepG2 Cells

[0124] To evaluate the effects of composite jams with different fruit proportions on the survival rate of HepG2 cells, the MTT method was used in the experiment to evaluate their cytotoxicity. The effects of samples at different concentrations (0.025, 0.045, 0.05, 0.1, 0.15, 0.2 g / mL) on the cell survival rate are as Figure 1 shown. In the range of 0.025 - 0.2 g / mL, as the sample concentration increased, the cell survival rate showed a tendency to decrease to varying degrees, indicating cytotoxicity at this concentration, and the cytotoxicity gradually increased with the increase of the sample concentration. The sample concentration when the cell survival rate of the five samples reached 90% was selected for subsequent experiments. The experimental results showed that when the loading concentration was 0.045 g / mL, the jam with the lowest cell survival rate was the jam with a mass ratio of medicinal mulberry to Xinmei of 0:5 (93% ± 3.32). The survival rates of the five jam samples were all above 90%. Therefore, the loading concentration of the jam samples ≤ 0.045 g / mL was selected for subsequent experimental studies.

[0125] The CAA values and cell antioxidant results of the 0.045 g / mL jam are shown in Table 8. As the proportion of medicinal mulberry in the jam increased, the cell antioxidant capacity of the jam showed an increasing trend. Among them, when the mass ratio of medicinal mulberry to Xinmei was 5:0, the cell antioxidant capacity was the strongest (1.88 ± 0.05 μmol QE g-1), and when the mass ratio of medicinal mulberry to Xinmei was 0:5, the cell antioxidant capacity was the weakest (0.21 ± 0.09 μmol QE g-1). This result was consistent with the antioxidant trend measured by the chemical method for each jam, further verifying the high antioxidant characteristics of the medicinal mulberry raw material.

[0126] Table 8: Effects of Different Proportions of Fruits on the CAA Values and Cell Antioxidant Capacity of Jams

[0127]

[0128] 6. Sensory Evaluation of Different Fruit Proportions

[0129] As shown in Table 9, in the sample group, when the mass ratio of medicinal mulberry to Xinmei is 4:1, the taste and flavor score of the jam is significantly higher, reaching 22.79. It is worth noting that as the proportion of medicinal mulberry increases, the sensory texture score of the jam decreases, which is related to the changes in the hardness, adhesiveness, chewiness and cohesiveness of the jam. The scores of the taste and color parameters of the jam show a trend of first increasing and then decreasing. When the mass ratio of medicinal mulberry in the jam sample is 4:1, the average score of the jam is the highest, but there is no obvious change trend in the scores of the odor and dispersibility parameters. The sugar-acid ratio in the jam is an important index affecting the flavor. When the mass ratio of medicinal mulberry to Xinmei is 4:1, the sweetness and acidity of the jam are the highest. The level of acidity is determined by the pH value: the lower the pH value, the more obvious the sour taste. According to the description of the sensory assessors, the jam sample with a mass ratio of 5:0 is too sour, resulting in a decrease in the flavor score. As shown in Table 2-9, the total sensory score shows a trend of first increasing and then decreasing with the increase in the proportion of medicinal mulberry. When the mass ratio of medicinal mulberry to Xinmei is 4:1, the total average sensory score is the highest (77.90 points), followed by 3:2 (77.68 points), 2:3 (69.89 points), and the lowest at 0:5 (59.08 points). In summary, when the mass ratio of medicinal mulberry to Xinmei is 4:1, the overall sensory quality of the jam is the best and the antioxidant property is relatively high.

[0130] Table 9: Influence of fruits with different proportions on sensory scores

[0131]

[0132] 7. Index analysis of the added proportion of sugar substitutes

[0133] (1) Sensory scores of sugar substitute jams

[0134] The results are as Figure 2 , through the sensory evaluation of color, taste and texture, it can be seen that the sensory scores of the jams show a trend of first increasing and then decreasing. When the addition amount of erythritol is 15.0%, the sensory score is the highest at 71.67 points. As the content of erythritol increases, the taste score of the jam shows an upward trend. In terms of color and texture, when 17.5% of erythritol is added, the scores decrease significantly.

[0135] (2) Physicochemical indexes of sugar substitute jams

[0136] Table 10: Total acid, sugar-acid ratio and color difference content of sugar substitute jams

[0137]

[0138] The physical and chemical results of jams with different erythritol addition amounts are shown in Table 10. As the content of erythritol increases, the total acid value of the jam does not change significantly, indicating that the addition amount of erythritol has no obvious effect on the total acid. The range of the total acid is 187.08 - 190.05 g / kg. When the addition amount of erythritol is 15%, the sugar-acid ratio is the highest, which is 21.72 ± 1.25. In terms of color difference, the addition amount of erythritol has no significant difference in the color difference of the jam. When the addition amount of erythritol is 15%, the overall color difference from the control group is the least, and the color difference is 0.44 ± 0.28. This may be because erythritol does not undergo the Maillard reaction, so the erythritol with different addition amounts has no significant effect on the color difference of the jam.

[0139] In summary, when using erythritol as a sweetener, the jam with 15% sweetener added has the best taste, the smallest color difference from the control group, and the highest sensory score.

[0140] 7. Index analysis of thickener addition

[0141] (1) Sensory scores of jams with different thickeners

[0142] The results are as Figure 3 , through the sensory evaluation of the overall state, spreadability, and texture of the jam, it can be seen that the sensory scores of the jam show a trend of first increasing and then stabilizing with the increase in the addition amounts of hydroxypropyl distarch phosphate, sodium carboxymethylcellulose, and acetylated distarch phosphate. According to the sensory descriptions of the evaluators, when the addition amount of sodium alginate reaches 0.8%, obvious particles appear in the jam system, making the jam system uneven and resulting in a decrease in the sensory score. It can also be seen from the comparison results that when the content of sodium carboxymethylcellulose is 0.5%, the highest sensory score is 84.78 points; when the addition amount of sodium alginate is 0.7%, the sensory score is 82.11 points; when the addition amount of hydroxypropyl distarch phosphate is 1.0%, the sensory score is 76 points; and when the addition amount of acetylated distarch phosphate is 1.1%, the sensory score is 72.44 points.

[0143] (2) Texture properties of jams with different thickeners

[0144] Table 11: Texture indexes of different thickeners at different addition amounts

[0145]

[0146] As shown in Table 11, the cohesiveness of the sample is generally used to represent the internal shrinkage force of the sample, which is a manifestation of the tensile strength and cohesion. The decrease of this index characterizes and verifies that when the addition amount of sodium alginate is 0.8%, the jam system is uneven and the sensory score decreases. By comparing the texture indexes of the two jams with higher sensory scores, it is found that when the addition amount of sodium alginate is 0.7% and the addition amount of sodium carboxymethylcellulose is 0.5%, there is no significant difference in the hardness, adhesiveness, gumminess, and chewiness indexes of the jam, but the cohesiveness of the latter (0.81 ± 0.01) is significantly higher than that of the former (0.76 ± 0.03).

[0147] To sum up, using sodium alginate, acetylated distarch phosphate, hydroxypropyl distarch phosphate, and sodium carboxymethylcellulose to replace the gum thickener, through sensory and texture evaluation, we find that when 0.5% sodium carboxymethylcellulose is added, the gel effect is good, the sensory score is the highest, and the usage content is low.

[0148] Example 4: Influence of sterilization conditions on the quality of jam

[0149] Based on the descriptions in Examples 1 to 3 above, different sterilization treatment times and temperatures were set. The treatment times included 15 min, 30 min, and 35 min, and the treatment temperatures were 70 °C, 85 °C, and 100 °C respectively. For the determination of relevant detection indexes, refer to the descriptions in Example 3.

[0150] (1) Influence of different sterilization conditions on the antioxidant capacity and browning degree of the medicinal mulberry and plum composite jam

[0151] DPPH is commonly used in food to evaluate the antioxidant property of food. As shown in Table 12, the DPPH free radical scavenging rate did not show significant differences from the control group with the extension of the sterilization time at the three sterilization temperatures. During the sterilization process under various conditions, the DPPH free radical scavenging rate ranged from 9.16 ± 0.13 mM / g to 9.78 ± 0.14 mM / g. By comparing among different sterilization conditions, it was found that when the sterilization temperature was 100 °C, compared with sterilization at other temperatures, the DPPH free radical scavenging rate of the jam showed a downward trend, indicating that too high sterilization temperature would reduce the antioxidant property in the medicinal mulberry and plum composite jam system.

[0152] Regarding the browning degree, when the sterilization conditions were 70 °C for 15 min and 85 °C for 15 min, there was no significant difference from the non-sterilized group. Compared with the non-sterilized group, the browning degree of the remaining groups showed a significant upward trend with the extension of the sterilization time. Among them, the browning degree increased by 101.96% at 70 °C, 79.26% at 85 °C, and 103.52% at 100 °C.

[0153] Table 12: Influence of different sterilization conditions on the DPPH and browning degree of jam

[0154]

[0155] (2) Effects of different sterilization conditions on microorganisms in the compound jam of medicinal mulberry and plum

[0156] As can be seen from Table 13, the total number of colonies in the compound jam of medicinal mulberry and plum without sterilization treatment was 2.0×10 2 CFU / g. After sterilization treatment under different conditions, the total number of colonies in the compound jam of medicinal mulberry and plum was less than that of the non-sterilized product. It can be seen from the table that when the sterilization temperature was 70°C, with the prolongation of the sterilization time, the total number of colonies after sterilization gradually decreased. And the results showed that when the sterilization temperature was 85°C and 100°C, the sterilization effect was the best, and the sterile effect was also achieved after sterilization at 70°C for 45 minutes.

[0157] Table 13: Effects of different sterilization conditions on microorganisms in jam

[0158]

[0159] Example 5: Simulated in vitro digestion of the compound jam of medicinal mulberry and plum

[0160] Based on the descriptions in the above Examples 1 to 3, for the simulated in vitro digestion of the compound jam of medicinal mulberry and plum, the preparation of the in vitro simulated digestive fluid is shown in Table 14 below.

[0161] Table 14: Preparation of digestive fluid

[0162]

[0163] After preparing the oral digestive fluid (SSF), gastric digestive fluid (SGF) and intestinal digestive fluid (SIF) according to Table 13 and making the volume up to 500 mL, store them in a -20°C refrigerator for standby. Collect partial samples released from the oral matrix, gastric matrix and small intestine matrix during the digestion process.

[0164] (2) Oral digestion treatment

[0165] Put 2 grams of the sample into a sample tube, add 2 mL of SSF and mix, then add α-amylase (100 U / mL, pH = 7) to the sample test tube. Adjust the pH value of the mixture to 7 and react in a 37°C shaker at 100 rpm for 2 minutes. After the reaction, terminate the reaction by cooling with liquid nitrogen.

[0166] (3) Gastric digestion treatment

[0167] After the oral reaction, add 1 mol / L hydrochloric acid to adjust the pH value to 2. Then add 4 mL of SGF and 4 mL of pepsin solution (30000 U / mL). Then adjust the pH value of the mixture to 2 and react continuously in a shaker at 37 °C and 100 rpm for 2 h, collecting samples every 30 min. After the reaction, terminate the reaction by cooling with liquid nitrogen.

[0168] (4) Intestinal digestion treatment

[0169] For the samples after gastric digestion, add 0.1 mol / L sodium bicarbonate to adjust the pH to 7. Then add 8 mL of SIF, and 8 mL of a mixture of porcine bile salts and pancreatin (final concentrations of 100 U / mL and 12 mg / mL respectively), stir evenly, and react continuously in a shaker at 37 °C and 100 rpm for 2 h, collecting samples every 30 min. After the reaction, terminate the reaction by cooling with liquid nitrogen.

[0170] The determination of DPPH free radical scavenging rate, ABTS+ free radical scavenging rate, hydroxyl free radical scavenging rate, total polyphenols, and total flavonoids is the same as above.

[0171] (5) Measurement results

[0172] The index characteristics of the mulberry and plum composite jam are shown in Table 14.

[0173] Table 14: Index characteristics of the jam

[0174]

[0175] By measuring the indexes of the medicinal mulberry and plum, some indexes of the medicinal mulberry and plum jam were obtained: the moisture content was 61.61 ± 0.05%, the vitamin C content was 601.63 ± 26.68 μg VE / g, the cellulose content was 0.301 ± 0.005 μg / g, the flavonoid content was 9.74 ± 0.50 mg RE / g, the water activity was 0.91 ± 0.01, and the total phenol was 60.25 ± 3.19 mg GAE / g.

[0176] Using an in vitro simulated digestion model, the changes in antioxidant components and antioxidant activities (DPPH, ABTS+ free radical scavenging ability, hydroxyl free radical scavenging ability) of the medicinal mulberry and plum composite jam during in vitro simulated digestion were studied, and the results are shown in Figure 4As shown in the figure. The results show that during the gastric digestion stage, compared with the sample at 0 h of digestion, the polyphenol content decreased by 0.17% at the end of digestion, with no significant difference. The flavonoid content increased by 5.18%, and the antioxidant activities decreased by 6.70%, 2.56%, and 28.34% respectively. During the gastric digestion process, compared with the sample at 0 h of digestion, the polyphenol content decreased by 8.03%, and the flavonoid content increased by 2.45%. The antioxidant activities decreased by 7.77%, 1.07%, and 21.37% respectively. During the simulated digestion process, the antioxidant properties and active components of the compound jam of medicinal mulberry and plum were lower during the gastric digestion process than those during the intestinal digestion process, which had a certain degradation effect on the antioxidant activity of the compound jam of medicinal mulberry and plum, while pancreatic enzymes and bile could improve the antioxidant ability of the extract.

[0177] Example 6: Shelf life determination

[0178] Based on the descriptions in the above Examples 1 to 3, the shelf life of the compound jam of medicinal mulberry and plum was determined. Three different storage temperatures (4°C, 27°C, 37°C) were explored to analyze the changes in the indicators of the compound jam of medicinal mulberry and plum under different storage conditions.

[0179] (1) Establishment of the shelf life prediction model for the compound jam of medicinal mulberry and plum

[0180] Table 15: Regression equations and parameters of indicators changing with time at different storage temperatures

[0181]

[0182] From the table, the change rates k of antioxidant properties were 0.008, 0.013, and 0.017 respectively, and the change rates k of the total acid content were 0.017, 0.020, and 0.025 respectively. Taking lnk as the ordinate and 1000 / T (T is the absolute storage temperature) as the abscissa. The Ea can be calculated through the slope of the regression line, and K0 can be obtained through the intercept of the regression line. The regression equations are as Figure 5 shown

[0183] The Ea value of antioxidant property is 16263 J / mol·K, and K0 is 9.268; the Ea value of total acid is 7933 J / mol·K, and K0 is 0.521; the obtained prediction model equations are as follows:

[0184]

[0185] Taking the time when the antioxidant activity decreases to half of the initial activity as the end point of the storage period, the shelf life of the compound jam of medicinal mulberry and plum was calculated to be 86 days at 4 °C, 52 days at 25 °C, and 40 days at 37 °C. Taking the time when the total acid increases to twice the initial concentration as the end point of the storage period, the shelf life of the compound jam of medicinal mulberry and plum was calculated to be 41 days at 4 °C, 32 days at 25 °C, and 28 days at 37 °C.

[0186] (2) Verification of the shelf life prediction model for the compound jam of medicinal mulberry and plum

[0187] Table 15: Comparison of predicted values and actual values of the jam shelf life

[0188]

[0189] The compound jam of medicinal mulberry and plum was stored under the conditions of 303 K and 298 K, and the shelf life results were used to verify the prediction model. The results are shown in Table 15. The actual values of the shelf life of the compound jam of medicinal mulberry and plum were compared with the predicted values obtained from the prediction model. When the antioxidant activity was used as the index, the relative errors were 7.84% and 7.01% respectively. When the total acid was used as the index, the relative errors were 6.06% and 3.03% respectively. Generally speaking, during the process of verifying the shelf life prediction model, the relative error between the predicted value and the actual value should be kept within 10%. Therefore, it shows that this model can effectively predict the shelf life of the compound jam of medicinal mulberry and plum, and these results can provide a strong basis for monitoring and predicting its quality changes.

[0190] Example 7: Fingerprint analysis of volatile components of single jam and compound jam

[0191] (1) Test method

[0192] Samples: Weigh 2 g of the jam sample and place it in a 20 mL headspace vial. After incubation at 60 °C for 20 min, inject the sample. Each sample is measured in 3 parallel groups. Incubation temperature: 60 °C; Incubation time: 20 min; Injection volume: 500 μL; Splitless injection; Incubation rotation speed: 500 r / min; Injection needle temperature: 85 °C. Column temperature: 60 °C; Carrier gas: High-purity nitrogen (purity ≥ 99.999%); Programmed pressure increase: The initial flow rate is maintained at 2.0 mL / min for 2 min, linearly increased to 10.0 mL / min within 8 min, linearly increased to 100.0 mL / min within 10 min, and maintained for 30 min. Chromatographic run time: 50 min; Injection port temperature: 80 °C. Ionization source: Tritium source (3H); Migration tube length: 53 mm; Electric field strength: 500 V / cm; Migration tube temperature: 45 °C; Drift gas: High-purity nitrogen (purity ≥ 99.999%); Flow rate: 75.0 mL / min; Positive ion mode.

[0193] (2) Test results

[0194] To accurately evaluate substances closely related on topographic maps, all information provided by fingerprint technology was used for qualitative characterization. In the fingerprint spectrum, each row shows all signal peaks of the sample, while each column represents the same volatile compound in different samples. In addition, their colors correspond to the content of volatile compounds, with brighter hues indicating higher concentrations. As Figure 6 shown, there were significant differences in the VOC content in each group of samples. A total of 68 volatile components and 90 peaks were identified in the three samples. The unidentified VOCs were represented by the numbers 1-7. The identified compounds were divided into 6 categories, including 21 aldehydes, 12 esters, 12 alcohols, 11 ketones, 7 alkenes, and 7 other compounds.

[0195] As Figure 6 shown, there were significant differences between the medicinal mulberry jam and the mixed jam, and smaller differences between the new plum jam and the mixed jam. The contents of volatile organic compounds were similar, including; pentanal with a fruity aroma, hexyl propionate, tetrahydrolinalool, 1-penten-3-ol, 2-methylbutanal; 1-penten-3-one with spicy, ethereal, pepper, garlic, trichoderma, and onion aromas; butanal with an ethereal freshness when highly diluted; and hydroxy-2-acetone with a caramel aroma. Compared with other samples, n-octanol, n-hexanol, phenylacetaldehyde, benzaldehyde, furfural, n-undecanal, n-octanal, n-heptanal, and phenylacetaldehyde were the most significantly present odor components in the mulberry jam. Compared with other jams, the volatile aroma components of 1-octanol, 1-hexanol, phenylacetaldehyde, benzaldehyde, furfural, n-undecanal, n-octanal, octanal, n-heptanal, n-pentanal, butanal, dihydro-2(3H)-furanone, 6-methyl-5-hepten-2-one, 4-methyl-3-penten-2-one, 1-octen-3-one, and 3-carene had higher contents in the medicinal mulberry jam. The contents of volatile aroma components such as 2-methyl-1-butanol, 1-butanol, ethanol, methyl decanoate, ethyl acetate, ethyl decanoate, ethyl decanoate, ethyl acetate, ethyl decanoate, ethyl decanoate, ethyl hexanoate, ethyl butyrate, 2-heptanone, 2-butanone, acetone, ethyl acetate, 2,5-dimethyl-4-methoxy-3(2H)-furanone, acetophenone, pentoxy-3(2H)-furanone, acetylacetone, pentanone, acetone, pentafuran, limonene, α-terpinene, styrene, cinnamene, and (E,E)-2,4-heptadienal were high in the new plum jam. The medicinal mulberry and new plum composite jam contained more volatile aroma components, including: (E)-2-hexenal, (E)-2-pentenal, 3-methylbutanal, propanal, 1-penten-3-ol, tetrahydrolinalool, 1-penten-3-one, isopentyl acetate, and α-pinene.

[0196] The above embodiments are only for illustrating the technical concept and features of the present invention in specific scenarios, aiming to enable those who need this technology to understand the content of the present invention and implement it, and do not limit the protection scope of the present invention. Any equivalent changes or modifications made according to the spirit and essence of the present invention should be covered within the protection scope of the present invention.

Claims

1. A medicinal mulberry composite low-sugar jam, characterized in that: The medicinal mulberry composite low-sugar jam comprises: in terms of mass ratio, the mass ratio of medicinal mulberry pulp to new plum pulp is (1-4): (4-1).

2. The medicinal mulberry composite low-sugar jam according to claim 1, characterized in that: The medicinal mulberry composite low-sugar jam comprises: calculated by mass ratio, the mass ratio of medicinal mulberry pulp to new plum pulp is 4:

1.

3. The medicinal mulberry composite low-sugar jam according to claim 1, characterized in that: The medicinal mulberry composite low-sugar jam also comprises a sugar substitute and a thickener. The sugar substitute is 10%-17.5% erythritol by weight, and the thickener is 0.3%-0.9% sodium carboxymethyl cellulose by weight.

4. The medicinal mulberry composite low-sugar jam according to claim 3, characterized in that: The sugar substitute is 15% erythritol by weight, and the thickener is 0.5% sodium carboxymethyl cellulose by weight.

5. The method for preparing the medicinal mulberry composite low-sugar jam according to claim 1, characterized in that: The following steps are involved: (1) Select raw materials such as medicinal mulberries and new plums and wash them; (2) Soak dried fresh plums in 10 mL pure water at room temperature for 6 h at a ratio of 1 g, drain the surface water, and remove the core for later use; (3) using a wall breaking machine to crush and pulp the medicinal mulberries prepared in step (1) and the new plums prepared in step (2), respectively, with the ratio of raw materials to water being 1:1; (4) mixing the raw fruit pulp prepared in step (3) according to the experimental proportion, stirring thoroughly, and adding auxiliary materials such as a sugar substitute and a thickener; (5) The fruit paste mixed in step (4) is heated and concentrated using an induction cooker, first at high heat of 1000 W, then at medium heat of 800 W, and finally at low heat. When the soluble solids content of the jam reaches 38±2%, the jam is ready to be removed from the pot; (6) The jam obtained in step (5) is quickly canned after vacuum concentration. The bottle temperature is kept at about 45° C. during bottling. The jam should be filled within 10 minutes. The temperature of the jam product should be above 80° C. The bottle should not be overfilled. It is appropriate to leave a gap of 1 cm to 2 cm at the top. First, check whether the bottle cap is tightened and whether the seal is complete, then sterilize it in a water bath, and store the jam after it cools to room temperature.

6. The method for preparing the medicinal mulberry composite low-sugar jam according to claim 5, characterized in that: The jam processing time in step (6) is 15-35 minutes, and the processing temperature is 70-100° C.

7. The method for preparing the medicinal mulberry composite low-sugar jam according to claim 5, characterized in that: The jam processing time in step (6) is 30 minutes, and the processing temperature is 80°C.

8. Use of the medicinal mulberry compound low-sugar jam according to any one of claims 1 to 4 or the medicinal mulberry compound low-sugar jam obtained by the preparation method according to claims 5 to 7 in the preparation of baked goods, fruit juices, beverages and other foods.

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