Pomegranate apple jam and preparation method thereof

Abstract

The invention discloses pomegranate apple jam and a preparation method thereof. The preparation method comprises the following steps: S1, respectively extracting seeds from jade seed pomegranates and red agate pomegranates, juicing, and sieving to obtain jade seed pomegranate juice and red agate pomegranate juice; s2, dicing apples, adding lemon juice, and smashing into paste for later use; s3, brown rock sugar is added into the apple paste prepared in the step S2, and the mixture is boiled under a first condition; then adding the jade seed pomegranate juice, and boiling under a second condition to obtain a first jam body; s4, adding lemon juice and brown rock sugar into the red agate pomegranate juice, and decocting under a third condition to obtain a second jam body; s5, mixing the first jam body and the second jam body to obtain the pomegranate apple jam. The prepared jam is relatively low in sugar content, can meet the requirements of people on low-sugar diet, is relatively high in nutritional value and sensory quality, and has wide market prospects and application values.

Description

Technical Field

[0001] The invention relates to the field of food manufacturing, and in particular to pomegranate applesauce and a preparation method thereof. Background Art

[0002] With the development of the market and the diversification of consumer demand, the types of jams need to be continuously promoted. As a specialty agricultural product, Huaiyuan pomegranate has good market prospects and economic value. At present, the types of jams on the market are relatively single, and the industrial chain is underdeveloped. Most of them are made from a common fruit to extend its shelf life by using the osmotic pressure of high-concentration sugar solutions and reducing water activity. The production of traditional jams requires a large amount of sugar, which cannot meet people's requirements for a low-sugar diet, and the nutritional value is not high. Summary of the invention

[0003] The purpose of the present invention is to provide a pomegranate apple jam and a preparation method thereof. The prepared jam has a low sugar content, can meet the requirements of people's low-sugar diet, and has high nutritional value and sensory quality, and has broad market prospects and application value.

[0004] In order to achieve the above object, the present invention provides a pomegranate apple sauce, which comprises the following components in weight proportion: jade seed pomegranate juice: 80-120g; red agate pomegranate juice: 80-120g; apple: 140-180g; yellow rock sugar: 5-9g.

[0005] Preferably, the pomegranate applesauce comprises the following components in weight proportion: jade seed pomegranate juice: 100g; red agate pomegranate juice: 100g; apple: 160g; yellow rock sugar: 7g.

[0006] The present invention also provides a method for preparing the pomegranate applesauce as described above, the method comprising:

[0007] S1, extracting seeds from jade seed pomegranate and red agate pomegranate respectively, and sieving to obtain jade seed pomegranate juice and red agate pomegranate juice;

[0008] S2. Cut the apples into pieces, add lemon juice, and mash them into puree for later use;

[0009] S3, adding yellow rock sugar to the apple puree obtained in S2, and boiling under the first condition; then adding jade seed pomegranate juice, and boiling under the second condition to obtain a first jam body;

[0010] S4, adding lemon juice and yellow rock sugar to the red agate pomegranate juice, and boiling under the third condition to obtain a second jam body;

[0011] S5. Mix the first jam body and the second jam body to obtain pomegranate apple jam.

[0012] Preferably, in step S2 and step S3, the dosage of apples is 140 - 180 g, the dosage of yellow rock sugar is 4.5 g, and the dosage of Yushizi pomegranate juice is 100 g;

[0013] In step S4, the dosage of red agate pomegranate juice is 100 g, and the dosage of yellow rock sugar is 2.5 g.

[0014] Preferably, the first condition includes: the temperature is 100 - 105 °C; the time is 8 - 15 min.

[0015] Preferably, the second condition includes: the temperature is 100 - 105 °C; the time is 10 - 20 min.

[0016] Preferably, the third condition includes: the temperature is 100 - 105 °C; the time is 6 - 10 min.

[0017] Preferably, Yushizi pomegranate juice and red agate pomegranate juice are obtained after passing through a 40 - mesh sieve.

[0018] Beneficial effects: 1. The jam of the present invention is mainly made of Yushizi pomegranate juice and red agate pomegranate juice. These two kinds of pomegranates are characteristic agricultural products in Huaiyuan County. They are rich in various antioxidant substances such as vitamin C, vitamin E, anthocyanins, polyphenols, and mineral elements such as potassium, calcium, and magnesium, ensuring the nutritional value of the jam. Moreover, the raw material apples contain rich pectin, dietary fiber, vitamin B group and other nutritional components. The jam made by combining the two has a more comprehensive and rich nutrition, and has the effects of antioxidation, enhancing immunity, and promoting intestinal peristalsis, providing consumers with a healthy and delicious food choice. 2. Lemon juice is added in the production process of the present invention. Lemon juice can not only play a role in flavoring, increasing the fresh taste of the jam, but also has a certain anti - corrosion and preservation effect, prolonging the shelf life of the jam. At the same time, vitamin C in lemon juice can further enhance the antioxidant performance of the jam. 3. The production process of the present invention is simple and easy to implement, and is easy for industrial production. During the boiling process, the temperature and time are strictly controlled, maximizing the retention of the nutritional components and natural flavor in the raw materials, making the prepared jam bright in color, mellow in taste, moderately sweet and sour, with the unique aroma of Huaiyuan pomegranate and the fresh fragrance of apples, smooth and delicate in the mouth, and long in aftertaste. 4. The products of the Huaiyuan pomegranate apple jam of the present invention have diverse usage methods, with broad market prospects and application values. It can not only be directly spread on foods such as bread and biscuits for consumption, but also be incorporated into tea drinks. The brewed tea drink used with honey also has the effect of relieving alcohol, which can not only meet the needs of consumers' taste buds but also reduce the damage of alcohol to the liver. 5. The present invention does not use any additives or gum - like substances, ensuring the naturalness and high nutritional value of the product and improving the safety of the product.

[0019] Other features and advantages of the present invention will be described in detail in the subsequent specific implementation part. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the following specific embodiments, they are used to explain the present invention but do not constitute a limitation of the present invention. In the accompanying drawings:

[0021] Figure 1 This is the sensory evaluation chart in test example 1;

[0022] Figure 2 This is a diagram showing the soluble solids test results in Test Example 3;

[0023] Figure 3 This is the result diagram of total sugar measurement in test example 3;

[0024] Figure 4 This is the appearance of the jam prepared in Example 3. DETAILED DESCRIPTION

[0025] Example 1

[0026] The seeds of jade seed pomegranate and red agate pomegranate are respectively taken to squeeze the juice, and the juice is passed through a 40-mesh sieve to obtain jade seed pomegranate juice and red agate pomegranate juice; 140g of apples are cut into pieces, added to lemon juice, and crushed into puree for later use; 4.5g of yellow rock sugar is added to the apple puree obtained in S2, and boiled under the first condition (temperature is 100℃; time is 8min); then 100g of jade seed pomegranate juice is added, and boiled under the second condition (temperature is 100℃; time is 10min) to obtain a first jam body; 100g of red agate pomegranate juice is added with lemon juice and 2.5g of yellow rock sugar, and boiled under the third condition (temperature is 100℃; time is 6min) to obtain a second jam body; the first jam body and the second jam body are mixed to obtain pomegranate apple jam A1.

[0027] Example 2

[0028] The seeds of jade seed pomegranate and red agate pomegranate are respectively taken to squeeze the juice, and the juice is passed through a 40-mesh sieve to obtain jade seed pomegranate juice and red agate pomegranate juice; 180g of apples are cut into pieces, added to lemon juice, and crushed into puree for later use; 4.5g of yellow rock sugar is added to the apple puree obtained in S2, and boiled under the first condition (temperature is 105℃; time is 15min); then 100g of jade seed pomegranate juice is added, and boiled under the second condition (temperature is 105℃; time is 20min) to obtain a first jam body; 100g of red agate pomegranate juice is added with lemon juice and 2.5g of yellow rock sugar, and boiled under the third condition (temperature is 105℃; time is 10min) to obtain a second jam body; the first jam body and the second jam body are mixed to obtain pomegranate apple jam A2.

[0029] Example 3

[0030] Take the seeds of jade seed pomegranate and red agate pomegranate respectively and squeeze the juice, and then pass through a 40-mesh sieve to obtain jade seed pomegranate juice and red agate pomegranate juice; cut 160g of apple into pieces, add lemon juice, and crush into puree for later use; add 4.5g of yellow rock sugar to the apple puree obtained in S2, and cook under the first condition (temperature is 102℃; time is 11min); then add 100g of jade seed pomegranate juice, and cook under the second condition (temperature is 102℃; time is 15min) to obtain the first jam body; add lemon juice and 2.5g of yellow rock sugar to 100g of red agate pomegranate juice, and cook under the third condition (temperature is 102℃; time is 8min) to obtain the second jam body; mix the first jam body and the second jam body to obtain pomegranate apple jam A3. The appearance of the finished product is as follows Figure 4 shown.

[0031] Test Example 1: Sensory Evaluation

[0032] 1. Preliminary experiment: Add yellow rock sugar and lemon juice according to the sweetness and oxidation degree of pomegranate and apple, and then conduct sensory evaluation on the jam to design a single factor experiment.

[0033] 2. Single Factor Test

[0034]

[0035] A single factor experiment was conducted on the basis of the preliminary experiment, and the addition range was preliminarily selected according to the sensory score. The effect of jade seed pomegranate juice on the sensory quality of jam was studied: the amount of red agate pomegranate juice added was fixed at 60g, the amount of apple used was 120g, and the amount of yellow rock sugar added was 5g. Sensory evaluation was carried out when the amount of jade seeds added was 60g, 80g, 100g, and 120g, respectively. The effect of red agate pomegranate juice on the sensory quality of jam was studied: the amount of jade seed pomegranate juice added was fixed at 100g, the amount of apple used was 120g, and the amount of yellow rock sugar added was 5g. Sensory evaluation was carried out when the amount of red agate pomegranate juice added was 60g, 80g, 100g, and 120g, respectively. The effect of apple usage on the quality of jam was studied: the amount of jade seed pomegranate juice added was fixed at 100g, the amount of red agate pomegranate juice added was 100g, and the amount of yellow rock sugar added was 5g. Sensory evaluation was carried out when the amount of apple used was 100g, 120g, 140g, and 160g, respectively. The effect of the amount of yellow rock sugar added on the quality of jam was studied: the amount of jade seed pomegranate juice added was fixed at 100g, the amount of red agate pomegranate juice added was 100g, and the amount of apple used was 160g. Sensory evaluation was carried out when the amount of yellow rock sugar added was 3g, 5g, 7g, and 9g respectively.

[0036] 3. Sensory evaluation

[0037]

[0038] The pomegranate applesauce prepared in the embodiment was subjected to sensory evaluation according to the above table. The evaluation results are as follows:Figure 1 shown.

[0039] 4. Orthogonal test

[0040] According to the results of orthogonal experiments, L9(3 4 ) Orthogonal experiment was used to optimize the best recipe of jam, determine the effects of the addition of jade seed pomegranate juice, red agate pomegranate juice, apple and yellow rock sugar on the quality of jam, and analyze the best product recipe.

[0041]

[0042]

[0043] Comparing the range R values, we can see the order of priority of each factor on the sensory score of jam: B = D> A> C, that is, the amount of jade seed pomegranate juice and yellow rock sugar added have the greatest impact on the results, followed by the amount of apple added, and the amount of red agate pomegranate juice added has the least impact on the results. According to the orthogonal test results, the optimal formula obtained is A2B2C2D2, which is included in the orthogonal table, so there is no need to verify it. In summary, the optimal formula obtained by the experiment: 160g of apple added, 100g of jade seed pomegranate juice added, 100g of red agate pomegranate juice added, and 7g of yellow rock sugar added. The pomegranate jam product is full of the aroma of pomegranate and apple, the consistency of the sauce is appropriate, the color is bright and shiny, sweet but not greasy, and rich in layers.

[0044] Test Example 2: Microbiological Testing

[0045] According to GB 4789-2022 National Food Safety Standard Food Microbiology Test Total Colony Count Determination and GB4789-2016 Food Safety Standard Food Microbiology Test Coliform Group Count, GB4789-2016 Food Safety National Standard Food Microbiology Test Mold Count Test. According to the test results, the product prepared in the embodiment did not detect total colony count, coliform group, and mold. It was not detected when stored at 2-4°C for 7 days. Therefore, this product ensures that the best consumption period is 7 days without adding preservatives.

[0046] Test Example 3: Determination of Soluble Solids

[0047] In the production process of jam, the content of soluble solids directly affects the taste and quality of the product. By measuring the content of soluble solids, it can be ensured that the jam meets the expected standards in terms of sweetness, acidity, etc. The soluble solids content calculated by the data measured by the refractometer is 31.26%, which meets the national standard requirements. The test results are as follows Figure 2 shown.

[0048] Test Example 3: Determination of Total Sugar

[0049] Brix is an index to measure the sugar content, usually expressed in Brix. The detection of Brix is of great significance for the quality of products and the adjustment of taste control. According to the measurement results of the Brix meter, the total sugar content is 36%. The results are as Figure 3 shown.

[0050] Test Example 4: Determination of Acidity

[0051] The measurement of acidity is of great significance for ensuring product quality, extending the shelf life, and ensuring the safety of foods, etc. The pH value calculated based on the measurement results of diluting 10 times with a pH meter is 2.81.

[0052] Test Example 5: Determination of Texture

[0053] Texture characteristics are important indicators for evaluating the taste of products and can reflect the tissue state of products. The measured structural hardness is 92.171 g, adhesiveness is -174.468 g, elasticity is 0.904 g, cohesion is 0.832 g, and chewiness is 72.079 g, indicating that the jam has a fresh and non-greasy taste, rich and smooth.

[0054] Test Example 6: Determination of Nutritional Components

[0055] The nutritional components of the jam prepared in the examples were determined, and the measurement results are as follows:

[0056] Nutritional Component Table

[0057]

[0058] The following is a detailed description of the specific embodiments of the present invention. It should be understood that the specific embodiments described herein are only for the purpose of illustration and explanation of the present invention, and are not used to limit the present invention.

[0059] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solutions of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0060] In addition, it should be noted that, in the above specific embodiments, the various specific technical features described can be combined in any suitable manner without conflict. To avoid unnecessary repetition, the present invention will not separately describe various possible combination methods.

[0061] Furthermore, any combination can be made between different embodiments of the present invention as long as it does not violate the idea of the present invention, and it should also be regarded as the content disclosed by the present invention.

Claims

1. A pomegranate applesauce, characterized in that: The pomegranate applesauce comprises the following components in weight proportion: jade seed pomegranate juice: 80-120g; red agate pomegranate juice: 80-120g; Apple: 140-180g; Yellow rock sugar: 5-9g.

2. The pomegranate applesauce according to claim 1, characterized in that The pomegranate applesauce comprises the following components in weight proportion: jade seed pomegranate juice: 100g; red agate pomegranate juice: 100g; Apple: 160g; Yellow rock sugar: 7g.

3. A method for preparing pomegranate applesauce as claimed in claim 1 or 2, characterized in that: The preparation method comprises: S1, extracting seeds from jade seed pomegranate and red agate pomegranate respectively, and sieving to obtain jade seed pomegranate juice and red agate pomegranate juice; S2. Cut the apples into pieces, add lemon juice, and mash them into puree for later use; S3, adding yellow rock sugar to the apple puree obtained in S2, and boiling under the first condition; then adding jade seed pomegranate juice, and boiling under the second condition to obtain a first jam body; S4, adding lemon juice and yellow rock sugar to the red agate pomegranate juice, and boiling under the third condition to obtain a second jam body; S5. Mix the first jam body and the second jam body to obtain pomegranate apple jam.

4. The preparation method according to claim 3, characterized in that: In step S2 and step S3, the amount of apples is 140-180 g, the amount of yellow rock sugar is 4.5 g, and the amount of jade seed pomegranate juice is 100 g; In step S4, the amount of red agate pomegranate juice is 100 g, and the amount of yellow rock sugar is 2.5 g.

5. The preparation method according to claim 4, characterized in that: The first condition includes: temperature of 100-105°C; time of 8-15 minutes.

6. The preparation method according to claim 4, characterized in that: The second condition includes: temperature of 100-105°C; time of 10-20 min.

7. The preparation method according to claim 4, characterized in that: The third condition includes: temperature of 100-105°C; time of 6-10 minutes.

8. The preparation method according to claim 4, characterized in that: After passing through a 40-mesh sieve, jade seed pomegranate juice and red agate pomegranate juice are obtained.

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