CN104068299A - Yacon jam and preparation method thereof - Google Patents
Yacon jam and preparation method thereof Download PDFInfo
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- CN104068299A CN104068299A CN201410282853.9A CN201410282853A CN104068299A CN 104068299 A CN104068299 A CN 104068299A CN 201410282853 A CN201410282853 A CN 201410282853A CN 104068299 A CN104068299 A CN 104068299A
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- jam
- smallantus sonchifolium
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- yacon
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- 244000134540 Polymnia sonchifolia Species 0.000 title claims abstract description 32
- 235000003406 Polymnia sonchifolia Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 8
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011575 calcium Substances 0.000 claims abstract description 8
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 8
- 229910052742 iron Inorganic materials 0.000 claims abstract description 8
- 239000011591 potassium Substances 0.000 claims abstract description 8
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 7
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000012545 processing Methods 0.000 claims description 22
- 239000003381 stabilizer Substances 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 10
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 10
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 9
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 1
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000013872 defecation Effects 0.000 description 17
- 239000002689 soil Substances 0.000 description 9
- 206010010774 Constipation Diseases 0.000 description 6
- 150000001875 compounds Chemical class 0.000 description 5
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- 238000004519 manufacturing process Methods 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 240000007651 Rubus glaucus Species 0.000 description 4
- 235000011034 Rubus glaucus Nutrition 0.000 description 4
- 235000009122 Rubus idaeus Nutrition 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000298715 Actinidia chinensis Species 0.000 description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 210000000436 anus Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241001145025 Saussurea involucrata Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000004026 adhesive bonding Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000002650 habitual effect Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of jam and in particular relates to yacon jam and a preparation method thereof. The preparation method comprises the following steps: sorting fresh yacon fruits as raw materials, washing, peeling, slicing, performing color protection, pulping, performing microwave vacuum drying, canning and sterilizing to prepare a finished yacon jam, wherein in the yacon jam, the fructooligosaccharide content is 110mg/g, the total sugar content is 0.205g/ml, the protein content is 0.3g/100mL, the polyphenol content is 430mg/L, the vitamin C content is 0.4mg/100mL, the potassium content is 3.8mg/kg, the iron content is 3.3mg/kg, and the calcium content is 12mg/kg. According to the preparation method, the shelf life of the yacon jam is prolonged simultaneously when the quality of the yacon jam is ensured, the quality, the taste and the color of the yacon jam cannot be changed after the yacon jam is stored for one year, and the shelf life of the yacon jam is relatively long.
Description
Technical field
The present invention relates to jam technical field, especially a kind of Smallantus sonchifolium jam and preparation method thereof, is applicable to diabetes patient, and the normal phase eats and can regulate stomach.
Background technology
Smallantus sonchifolium also claims saussurea involucrata potato, contain abundant FOS and chlorogenic acid, also contain in addition the multiple elements such as the amino acid of needed by human and high calcium, magnesium, iron, potassium, zinc, selenium, often ediblely can effectively reduce high fat of blood, control cholesterol and diabetes, promote human body metabolism, recuperating gastrointestinal tract, toxin expelling relieves inflammation or internal heat, prevent and treat dark sore, improve body immunity, but Smallantus sonchifolium water content is too large, is difficult for processing, storage and transportation.
At present, both at home and abroad have to carry out jam is processed so that the research of transporting and storing.
If the patent No. is that 2014100685066 " black earth beans Kiwi berry compound nutritive jam, fruit teas " disclose a kind of black earth beans Kiwi berry compound nutritive jam, fruit tea, it is characterized in that black earth bean powder to be broken into pug, be ground into slurry, black mashed potatoes, Kiwi berry slurry, maltose, konjaku powder, citric acid, chlorophyll, potassium sorbate, water mixed to preparation and obtain.
And for example the patent No. is that 2014100037947 " a kind of production methods that adopt technique of refrigeration to prepare the whole fruit jam of raspberry " disclose a kind of production method that adopts technique of refrigeration to prepare the whole fruit jam of raspberry, it is characterized in that raw material raspberry freeze fruit, (3-5s) processed in the bacteria reducing of brine electrolysis steam, manually be placed in interior (every layer 100-120 of 220g vial, 5-7 layer), filling middle lukewarm water juice (honey: white granulated sugar: HFCS: tree Berry slurry: water=: 2-3:30-40:8-10:20-30:40-50), spiral cover, sealing, sterilization, the cooling whole fruit jam of raspberry of making.
Visible, in prior art, about the production of jam, being all added with table sugar allocates, and then be difficult to meet jam eater's demand, meanwhile, for the production of Smallantus sonchifolium jam, because its shelf life is shorter, be difficult to long-term storage, be difficult for transportation, etc. reason, also do not occur the production technology report of Smallantus sonchifolium jam at present.
Summary of the invention
In order to solve the above-mentioned technical problem existing in prior art, the invention provides a kind of preparation method of Smallantus sonchifolium jam, there is features such as can making Smallantus sonchifolium jam shelf life extension, the nutrient composition content that improves Smallantus sonchifolium jam, coordinating intestines and stomach.
Specifically be achieved by the following technical programs:
A preparation method for Smallantus sonchifolium jam, comprises the following steps:
(1) raw material is prepared: in annual December, pluck Smallantus sonchifolium, and preserve at normal temperatures 5-10 after day, then choose without the rotten Smallantus sonchifolium fresh goods of going rotten and process raw material as Smallantus sonchifolium jam;
(2) peeling processing: by step 1) ready Smallantus sonchifolium jam adopts rustless fruit peeler to remove the peel processing, and pulp is placed in to pure water soaks 30-90min, then pulp is placed on dicer, cuts into the bulk that thickness is 1-2cm, stand-by;
(3) it is that the colour protecting liquid of 2-4.5 soaks 4-6h that the block pulp obtaining pretreatment: by step 2) is placed in pH value, stand-by;
(4) making beating: by step 3) soaked block fruit is placed in the beater processing of sieving of pulling an oar, and the screening of sieving is 50-70 order, stand-by;
(5) dry concentrating: by step 4) the Smallantus sonchifolium pulp of handling well of pulling an oar and sieve is placed under microwave cryogenic vacuum environment, and concentrate drying to moisture is 10-20%;
(6) pulp that filling sterilizing: by step 5) concentrate drying is good carries out tinning processing, and before tinning completes sealing, adopts high-temperature steam to carry out sterilization treatment, then seal and can complete.
Described sealing is to adopt vial packing.
When described high-temperature steam carries out sterilization treatment, vapor (steam) temperature is 121 ℃, sterilizing 5 minutes.
Described microwave cryogenic vacuum environment refers to that temperature is 40-60 ℃; Vacuum is-0.08MPA.
Described colour protecting liquid is coordinated with water by color stabilizer, and wherein color stabilizer is that citric acid, sodium isoascorbate, disodium ethylene diamine tetraacetate form, citric acid 35-50% wherein, sodium isoascorbate 10-30%, disodium ethylene diamine tetraacetate 5-20%.
Described color stabilizer coordinates with water, and the consumption of color stabilizer is 0.5-3.5%.
The temperature of described pure water is 20-30 ℃.
The present invention also provides a kind of Yacon jam, and the FOS content of described Yacon jam is that 110mg/g, total sugar content are that 0.205g/ml, protein content are that 0.3g/100mL, polyphenol content are that 430mg/L, Vit C contents are 0.4mg/100mL, potassium content 3.8mg/kg, iron content 3.3mg/kg, calcium content 12mg/kg.
Compared with prior art, technique effect of the present invention is embodied in:
1. by raw material, prepare, and preserve after certain hour under normal temperature environment, carry out again stripping and slicing, pretreatment, and pull an oar, in conjunction with cryogenic vacuum concentrate drying technology, while guaranteeing the quality of Smallantus sonchifolium jam, extended the shelf life of Smallantus sonchifolium jam, made its preservation after 1 year, all there is not significant change in its quality, taste, color and luster, has longer shelf life.
2. by processing Smallantus sonchifolium jam under cryogenic vacuum condition, the nutritional labeling of Smallantus sonchifolium and the color and luster of Smallantus sonchifolium jam have been retained dramatically.
3. by microwave vacuum drying technology, concentrate jam, baking temperature is low, speed is fast, quality is high, has retained more the original nutritional labeling of Smallantus sonchifolium, local flavor, color and luster and quality.
4. by whole process conditions and the control of technical parameter, and do not adding under the prerequisite of anticorrisive agent and chemical addition agent, the sugar content in jam can be met the demands, be suitable for the edible of diabetic, the nutritional labeling in jam is complete, glossy simultaneously, and be faint yellow or orange-yellow, there is Smallantus sonchifolium jam flavour and smell, free from extraneous odour, sauce body is evenly fine and smooth, gluing appropriateness, separates out without juice, sugar-free crystalline polamer, and through detecting, its nutrient composition content is result shown in table 1:
Table 1:
| Project | Index |
| FOS (mg/100g) >= | 11000 |
| PH(11.5°Bx) | 3.0～4.0 |
| Total reducing sugar (g/100mL) | 20.50 |
| Protein (g/100mL) | 0.30 |
| Polyphenol (mg/L) | 430.0 |
| Vitamin C (mg/100mL) | 0.40 |
| Potassium (mg/kg) | 3.80 |
| Iron (mg/kg) | 3.30 |
| Calcium (mg/kg) | 12.0 |
| Arsenic and compound thereof (in As)/(mg/kg)≤ | 0.5 |
| Lead and compound thereof (in Pb)/(mg/kg)≤ | 1.0 |
| Tin and compound thereof (in Sn)/(mg/kg)≤ | 250 |
| Total plate count/(cfu/ml)≤ | 100 |
| Coliform/(MPN/100ml)≤ | 3 |
| Staphylococcus aureus | Must not detect |
| Salmonella | Must not detect |
| Shigella | Must not detect |
| Mould/(cfu/ml)≤ | 50 |
The specific embodiment
Below in conjunction with concrete embodiment, technical scheme of the present invention is done to further restriction, but claimed scope is not only confined to done description.
Embodiment 1
A preparation method for Smallantus sonchifolium jam, comprises the following steps:
(1) raw material is prepared: in annual December, pluck Smallantus sonchifolium, and preserve at normal temperatures after 8 days, then choose without the rotten Smallantus sonchifolium fresh goods of going rotten and process raw material as Smallantus sonchifolium jam;
(2) peeling processing: by step 1) ready Smallantus sonchifolium jam adopts rustless fruit peeler to remove the peel processing, and pulp is placed in to pure water soaks 60min, then pulp is placed on dicer, cuts into the bulk that thickness is 1.5cm, stand-by;
(3) it is that 3.5 colour protecting liquid soaks 5h that the block pulp obtaining pretreatment: by step 2) is placed in pH value, stand-by;
(4) making beating: by step 3) soaked block fruit is placed in the beater processing of sieving of pulling an oar, and the screening of sieving is 60 orders, stand-by;
(5) dry concentrating: by step 4) the Smallantus sonchifolium pulp of handling well of pulling an oar and sieve is placed under microwave cryogenic vacuum environment, and concentrate drying to moisture is 20%;
(6) pulp that filling sterilizing: by step 5) concentrate drying is good carries out tinning processing, and before tinning completes sealing, adopts high-temperature steam to carry out sterilization treatment, then seal and can complete.
Described sealing is to adopt vial packing.
When described high-temperature steam carries out sterilization treatment, vapor (steam) temperature is 121 ℃, 5 minutes.
Described microwave cryogenic vacuum environment refers to that temperature is 50 ℃; Vacuum is-0.08MPA.
Described colour protecting liquid is coordinated with water by color stabilizer, and wherein color stabilizer is citric acid, sodium isoascorbate, disodium ethylene diamine tetraacetate composition, and wherein citric acid 45%, sodium isoascorbate 20%, disodium ethylene diamine tetraacetate 15%.
Described color stabilizer coordinates with water, and the consumption of color stabilizer is 2%.
The temperature of described pure water is 25 ℃.
Product quality detects: the FOS content of Yacon jam is that 110mg/g, total sugar content are that 0.205g/ml, protein content are that 0.3g/100mL, polyphenol content are that 429mg/L, Vit C contents are 0.4mg/100mL, potassium content 3.7mg/kg, iron content 3.4mg/kg, calcium content 11mg/kg.
Embodiment 2
A preparation method for Smallantus sonchifolium jam, comprises the following steps:
(1) raw material is prepared: in annual December, pluck Smallantus sonchifolium, and preserve at normal temperatures after 10 days, then choose without the rotten Smallantus sonchifolium fresh goods of going rotten and process raw material as Smallantus sonchifolium jam;
(2) peeling processing: by step 1) ready Smallantus sonchifolium jam adopts rustless fruit peeler to remove the peel processing, and pulp is placed in to pure water soaks 90min, then pulp is placed on dicer, cuts into the bulk that thickness is 2cm, stand-by;
(3) it is that 4.5 colour protecting liquid soaks 6h that the block pulp obtaining pretreatment: by step 2) is placed in pH value, stand-by;
(4) making beating: by step 3) soaked block fruit is placed in the beater processing of sieving of pulling an oar, and the screening of sieving is 70 orders, stand-by;
(5) dry concentrating: by step 4) the Smallantus sonchifolium pulp of handling well of pulling an oar and sieve is placed under microwave cryogenic vacuum environment, and concentrate drying to moisture is 10%;
(6) pulp that filling sterilizing: by step 5) concentrate drying is good carries out tinning processing, and before tinning completes sealing, adopts high-temperature steam to carry out sterilization treatment, then seal and can complete.
Described sealing is to adopt vial packing.
When described high-temperature steam carries out sterilization treatment, vapor (steam) temperature is 121 ℃, 5 minutes.
Described microwave cryogenic vacuum environment refers to that temperature is 60 ℃; Vacuum is-0.08MPA.
Described colour protecting liquid is coordinated with water by color stabilizer, and wherein color stabilizer is citric acid, sodium isoascorbate, disodium ethylene diamine tetraacetate composition, and wherein citric acid 50%, sodium isoascorbate 10%, disodium ethylene diamine tetraacetate 5%.
Described color stabilizer coordinates with water, and the consumption of color stabilizer is 3.5%.
The temperature of described pure water is 30 ℃.
Product quality detects: the FOS content of Yacon jam is that 110mg/g, total sugar content are that 0.205g/ml, protein content are that 0.3g/100mL, polyphenol content are that 431mg/L, Vit C contents are 0.4mg/100mL, potassium content 3.9mg/kg, iron content 3.3mg/kg, calcium content 13mg/kg.
Embodiment 3
A preparation method for Smallantus sonchifolium jam, comprises the following steps:
(1) raw material is prepared: in annual December, pluck Smallantus sonchifolium, and preserve at normal temperatures after 5 days, then choose without the rotten Smallantus sonchifolium fresh goods of going rotten and process raw material as Smallantus sonchifolium jam;
(2) peeling processing: by step 1) ready Smallantus sonchifolium jam adopts rustless fruit peeler to remove the peel processing, and pulp is placed in to pure water soaks 30min, then pulp is placed on dicer, cuts into the bulk that thickness is 1cm, stand-by;
(3) it is that 2 colour protecting liquid soaks 4h that the block pulp obtaining pretreatment: by step 2) is placed in pH value, stand-by;
(4) making beating: by step 3) soaked block fruit is placed in the beater processing of sieving of pulling an oar, and the screening of sieving is 50 orders, stand-by;
(5) dry concentrating: by step 4) the Smallantus sonchifolium pulp of handling well of pulling an oar and sieve is placed under microwave cryogenic vacuum environment, and concentrate drying to moisture is 15%;
(6) pulp that filling sterilizing: by step 5) concentrate drying is good carries out tinning processing, and before tinning completes sealing, adopts high-temperature steam to carry out sterilization treatment, then seal and can complete.
Described sealing is to adopt vial packing.
When described high-temperature steam carries out sterilization treatment, vapor (steam) temperature is 121 ℃, 5 minutes.
Described microwave cryogenic vacuum environment refers to that temperature is 40 ℃; Vacuum is-0.08MPA.
Described colour protecting liquid is coordinated with water by color stabilizer, and wherein color stabilizer is citric acid, sodium isoascorbate, disodium ethylene diamine tetraacetate composition, and wherein citric acid 35%, sodium isoascorbate 30%, disodium ethylene diamine tetraacetate 20%.
Described color stabilizer coordinates with water, and the consumption of color stabilizer is 0.5%.
The temperature of described pure water is 20 ℃.
Product quality detects: the FOS content of Yacon jam is that 110mg/g, total sugar content are that 0.205g/ml, protein content are that 0.3g/100mL, polyphenol content are that 430mg/L, Vit C contents are 0.4mg/100mL, potassium content 3.8mg/kg, iron content 3.3mg/kg, calcium content 12mg/kg.
Test example:
Test example 1 jam color appearance change experiment
Method according to embodiment 1, embodiment 2, embodiment 3 is prepared Smallantus sonchifolium jam, and according to corresponding embodiment, carry out label respectively, and being respectively tri-groups of A, B, C, sealing is placed in vial, the situation of change of observing Smallantus sonchifolium jam appearance luster under normal temperature, concrete outcome is as shown in table 2 below:
Table 2
Test example 2 coordinating intestines and stomach clinical trials
2.1 experiment purpose
The impact of research Yacon jam on Constipation Model crowd bowel movement function, to investigate the stomach conditioning effect of Yacon jam to constipation crowd.
2.2 study subjects and experimenter's standard
Defecate and within one week, be less than person 3 times; Without organic constipation person; Habitual constipation person; Defecation frequency reduces and ight soil hardness enhancer.
2.3 experimental technique
Volunteer has 100 people, and test-meal group 50 enters, the male sex 35 people wherein, women 15 people, age 40-60 year; Blank group 50 people, the male sex 23 people wherein, women 27 people, mean age 40-60 year.
100 grams, Smallantus sonchifolium jam prepared by the preparation method who eats embodiment 2 every day to tested crowd, edible 7 days continuously; The not edible Yacon jam of blank group.Require experimenter not change original eating habit, normal diet at experimental session.Every day experimenter is inquired and keep a record (experimenter's defecation condition, ight soil proterties, defecation frequency).
2.4 experimental result
2.4.1 after experimenter eats Yacon jam, defecation condition statistical conditions are as following table 3.According to difficult defecation degree statistics integration.0 minute: defecation is normal; 1 minute: only have bearing down, sense of discomfort; 2 minutes: bearing down, sense of discomfort are obvious, or have just frequently but difficult defecation and measure few, less appearance stomachache or anus burn feeling; 3 minutes: often occur stomachache or anus burn feeling, affect defecation.
Table 3
By table, drawn: the integral of defecation condition after the test-meal of Yacon jam group reduces before compared with test-meal, has statistical significance (P<0.05); Integral of defecation condition before and after the test-meal of blank group is without conspicuousness poor (P>0.05); The integral of defecation condition of test-meal Yacon jam group and blank group has conspicuousness poor (P<0.01).
2.4.2 experimenter takes after Yacon jam ight soil proterties situation as following table 4: according to Bristol ight soil proterties classification statistics integration.0 minute: as sausage or snake, level and smooth and soft; Picture sausage, but have slight crack on its surface; Soft agglomerate, has obvious edge (easily discharging): 1 minute: sausage shape, but have agglomerate; Loose bulk, edge roughness, as slimy ight soil; 2 minutes: separated hard group, as fruit stone (being difficult for discharging).
Table 4
By table 4, drawn, the ight soil proterties integration before and after the test-meal of Yacon jam group has statistical significance (P<0.05); Ight soil proterties integration there was no significant difference (P > 0.05) before and after the test-meal of blank group; After test-meal, the ight soil proterties integration of Yacon jam group and blank group has significant difference (P<0.01).
2.4.3 the impact of Yacon jam on defecation frequency: shown in following table 4:
Table 5
By table 5, can be drawn: the defecation frequency after the test-meal of Yacon jam group (inferior/week) is compared with obviously increasing and have statistical significance (P<0.05) before test-meal; Defecation frequency (inferior/week) there was no significant difference (P > O.05) before and after the test-meal of blank group; After test-meal, the defecation frequency of Yacon jam group and blank group (inferior/week) has significant difference (P<O.01).
2.5 experiment conclusion
Known by the human trial of Yacon jam coordinating intestines and stomach effect, constipation crowd takes 100 grams of Yacon jam products, can obviously improve defecation condition, ight soil proterties, defecation frequency, and constipation crowd is had to defaecation effect.
At this, it is important to point out; above embodiment and test example only limit to technical scheme of the present invention be further elaborated and understand; can not be interpreted as technical scheme of the present invention is done to further restriction; the non-outstanding essential characteristics that those skilled in the art make and the innovation and creation of marked improvement, still belong to protection category of the present invention.
Claims (9)
1. a preparation method for Smallantus sonchifolium jam, is characterized in that, comprises the following steps:
(1) raw material is prepared: in annual December, pluck Smallantus sonchifolium, and preserve at normal temperatures 5-10 after day, then choose without the rotten Smallantus sonchifolium fresh goods of going rotten and process raw material as Smallantus sonchifolium jam;
(2) peeling processing: by step 1) ready Smallantus sonchifolium jam adopts rustless fruit peeler to remove the peel processing, and pulp is placed in to pure water soaks 30-90min, then pulp is placed on dicer, cuts into the bulk that thickness is 1-2cm, stand-by;
(3) it is that the colour protecting liquid of 2-4.5 soaks 4-6h that the block pulp obtaining pretreatment: by step 2) is placed in pH value, stand-by;
(4) making beating: by step 3) soaked block pulp is placed in the beater processing of sieving of pulling an oar, and the screening of sieving is 50-70 order, stand-by;
(5) dry concentrating: by step 4) the Smallantus sonchifolium pulp of handling well of pulling an oar and sieve is placed under cryogenic vacuum environment, and concentrate drying to moisture is 10-20%;
(6) pulp that filling sterilizing: by step 5) concentrate drying is good carries out tinning processing, and before tinning completes sealing, adopts high-temperature steam to carry out sterilization treatment, then seal and can complete.
2. the preparation method of Smallantus sonchifolium jam as claimed in claim 1, is characterized in that, described sealing is to adopt vial encapsulation.
3. the preparation method of Smallantus sonchifolium jam as claimed in claim 1, is characterized in that, when described high-temperature steam carries out sterilization treatment, vapor (steam) temperature is 121 ℃, sterilizing 5 minutes.
4. the preparation method of Smallantus sonchifolium jam as claimed in claim 1, is characterized in that, described microwave cryogenic vacuum environment refers to that temperature is 40-60 ℃; Vacuum is-0.08MPA.
5. the preparation method of Smallantus sonchifolium jam as claimed in claim 1, it is characterized in that, described colour protecting liquid is coordinated with water by color stabilizer, wherein color stabilizer is citric acid, sodium isoascorbate, disodium ethylene diamine tetraacetate composition, citric acid 35-50% wherein, sodium isoascorbate 10-30%, disodium ethylene diamine tetraacetate 5-20%.
6. the preparation method of Smallantus sonchifolium jam as claimed in claim 5, is characterized in that, described color stabilizer coordinates with water, and the consumption of color stabilizer is 0.5-3.5%.
7. the preparation method of Smallantus sonchifolium jam as claimed in claim 1, is characterized in that, the temperature of described pure water is 20-30 ℃.
8. the Yacon jam that the preparation method of the Smallantus sonchifolium jam as described in claim 1-7 any one makes.
9. Yacon jam as claimed in claim 8, it is characterized in that, the FOS content of described Yacon jam is that 110mg/g, total sugar content are that 0.205g/ml, protein content are that 0.3g/100mL, polyphenol content are that 430mg/L, Vit C contents are 0.4mg/100mL, potassium content 3.8mg/kg, iron content 3.3mg/kg, calcium content 12mg/kg.
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| CN104431668A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing high-nutrient jam |
| CN106343457A (en) * | 2016-08-19 | 2017-01-25 | 李松林 | Opuntia-fruit jam and production method thereof |
| CN110771828A (en) * | 2019-10-31 | 2020-02-11 | 新疆比巴哈农牧科技有限公司 | Processing method of dried fig |
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| CN102342453A (en) * | 2011-09-19 | 2012-02-08 | 山东理工大学 | Preparation process of smallanthus sonchifolius powder |
| CN102450529A (en) * | 2010-10-31 | 2012-05-16 | 沈新荣 | Yacon jam and preparation method thereof |
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| CN101015348A (en) * | 2007-03-01 | 2007-08-15 | 张学明 | Fruit foodstuff made of fresh flower and saussurea involucrate and its preparation method |
| CN102450529A (en) * | 2010-10-31 | 2012-05-16 | 沈新荣 | Yacon jam and preparation method thereof |
| CN102342453A (en) * | 2011-09-19 | 2012-02-08 | 山东理工大学 | Preparation process of smallanthus sonchifolius powder |
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| CN104431668A (en) * | 2014-11-27 | 2015-03-25 | 河南梦想食品有限公司 | Method for preparing high-nutrient jam |
| CN106343457A (en) * | 2016-08-19 | 2017-01-25 | 李松林 | Opuntia-fruit jam and production method thereof |
| CN110771828A (en) * | 2019-10-31 | 2020-02-11 | 新疆比巴哈农牧科技有限公司 | Processing method of dried fig |
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