CN105146245A - Tremella and pumpkin compound paste and preparation method thereof - Google Patents
Tremella and pumpkin compound paste and preparation method thereof Download PDFInfo
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- CN105146245A CN105146245A CN201510676175.9A CN201510676175A CN105146245A CN 105146245 A CN105146245 A CN 105146245A CN 201510676175 A CN201510676175 A CN 201510676175A CN 105146245 A CN105146245 A CN 105146245A
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses tremella and pumpkin compound paste and a preparation method thereof. The tremella and pumpkin compound paste is prepared from the following raw materials in parts by weight: 30-60 parts of fresh tremella, 40-70 parts of pumpkins, 0.5-1.2 parts of citric acid, 15-25 parts of white granulated sugar and 0.2-0.6 part of essence. The tremella and pumpkin compound paste is rich in nutrition, natural and healthy, does not contain preservative, a thickening agent and a stabilizing agent, tastes sticky, fragile and tender, and smells faint scent. According to the preparation method, the nutritional components and the active substances of the fresh tremella cannot be basically damaged, so that the nutritional health functions of the fresh tremella and the pumpkins are used to the maximum extent; the production time is reduced, and the industrial production is realized favorably.
Description
Technical field
The present invention relates to food and processing technique field thereof, be specifically related to a kind of white fungus pumpkin composite jam and preparation method thereof.
Background technology
Along with the raising of quality of life and the quickening of rhythm of life, people pursue health, advocate health, favor high nutritious multifunctional instant food.The edible paste series products produced in currently available technology is mainly tartar sauce, jam, various composite jams etc., in conjunction with current life idea, develop Novel edible jam products be have far-reaching.
White fungus is just considered as one of " eight delicacies " in all kinds of delicacies by people since ancient times, containing tremella polysaccharides, carbohydrate, protein, fat, crude fibre, inorganic salts and a small amount of vitamin, wherein tremella polysaccharides is white fungus main active, comprise fruitbody polysaccharide, spore polysaccharide, exocellular polysaccharide and cell wall polysaccharide, in addition, also containing 17 seed amino acids in white fungus, comprise the human body institute essential amino acid of 3/4.The nutriment that white fungus self is rich in and active component make its have reducing blood lipid, antitumor, delay senility, nourish promote the production of body fluid, moistening lung enriching yin, the effect such as heart tonifying and brain strengthening, be a kind of edible mushroom of medicine-food two-purpose of high-quality.But though fresh white fungus nutrition is perfect, preservation difficulty; And dry tremella is edible inconvenient, needing long-time infusion, because this reducing modern's enthusiasm edible to white fungus, hindering the development of white fungus self.
Pumpkin taste is sweet, suppressing the hyperactive liver and easing the stomach, stimulate the menstrual flow network, profit blood vessels enriching yin water, control liver wind, tonifying middle-Jiao and Qi, menstruation regulating is regulated the flow of vital energy, it is rich in polysaccharide, carotenoid, amino acid and activated protein, vitamins and other nutritious components and physiological activator, has prevention diabetes, hypoglycemic, anticancer, prevents and treats the effect such as artery sclerosis, toxin expelling anti-inflammatory.
Also there is no the jam of white fungus and pumpkin compound at present on the market, in addition, existing jam also added many additives in production process, as thickener, anticorrisive agent, stabilizing agent, emulsifying agent etc., more or less affect health, do not meet the theory of environmental health now; Production process is loaded down with trivial details, and the production cycle is long, and cost is higher.
Summary of the invention
In view of this, the application provides a kind of white fungus pumpkin composite jam and preparation method thereof, described white fungus pumpkin composite jam is nutritious, natural health, not containing anticorrisive agent, thickener, stabilizing agent, mouthfeel is sticky tender and crisp, smell delicate fragrance, described preparation method can make fresh white fungus nutritional labeling and active material substantially not be destroyed, and maximally utilises the alimentary health-care function of fresh white fungus and pumpkin, reduce the production time, be beneficial to and realize suitability for industrialized production.
For solving above technical problem, technical scheme provided by the invention is a kind of white fungus pumpkin composite jam, is made up of the raw material comprising following parts by weight: 30-60 parts, fresh white fungus, 40-70 parts, pumpkin, citric acid 0.5-1.2 parts, white granulated sugar 15-25 parts, 0.2-0.6 part, essence.
Preferably, be made up of the raw material comprising following parts by weight: 40-50 parts, fresh white fungus, 50-60 parts, pumpkin, citric acid 0.8-1.0 parts, white granulated sugar 18-20 parts, 0.3-0.5 part, essence.
More preferred, be made up of the raw material comprising following parts by weight: 45 parts, fresh white fungus, 55 parts, pumpkin, citric acid 0.9 part, white granulated sugar 29 parts, 0.4 part, essence.
Technical scheme also provides a kind of preparation method of white fungus pumpkin composite jam, comprises the following steps:
(1) raw material prepares: screening, without insect pest, without pathology, the fresh white fungus just plucked, drains away the water with clear water is clean; Screen without disease and pest, without the pumpkin rotted, nothing is damaged, maturity is high, peeling stripping and slicing, takes 30-60 parts, fresh white fungus, 40-70 parts, pumpkin, citric acid 0.5-1.2 parts, white granulated sugar 15-25 parts, 0.2-0.6 part, essence;
(2) enzymolysis fresh white fungus preparation: pulverize fresh white fungus, add 3.5-4.5 times of drinking water, add hydrolase, at the temperature of 46-50 DEG C, enzymolysis 25-30 minutes, obtains the fresh white fungus of enzymolysis;
(3) crushed pumpkin or pumpkin powder preparation: pumpkin is added water after precooking and pull an oar, obtain crushed pumpkin; Or ultramicro grinding after pumpkin drying is obtained pumpkin powder;
(4) semi-finished product preparation: get the fresh white fungus of enzymolysis in step (2), any one adding in crushed pumpkin described in step (3) or pumpkin powder mixes, after mixing, ebuillition of heated carries out slaking in 10-12 minutes, join again in vacuum concentrating apparatus and concentrate 20-30 minutes, temperature is 50-70 DEG C, vacuum is 0.08-0.09Mpa, obtains semi-finished product; Now part white fungus can keep the tender and crisp little bulk of white fungus, makes final products can present white fungus pumpkin composite jam containing visible little white fungus block, increases composite jam fruit feel;
(5) finished product preparation: add citric acid in the semi-finished product in step (4), white granulated sugar, essence allocates, semi-finished product after allotment are introduced in colloid mill and are carried out homogeneous process, the instantaneous process sterilizing of superhigh temperature is carried out after homogeneous process, treatment conditions are 130-140 DEG C, 3-4 seconds, after sterilizing, packaging got product.
Preferably, described in step (3), the preparation method of crushed pumpkin is: pumpkin is added drinking water, and ebuillition of heated is precooked 5-8 minutes, pulls out and drains, and pulls an oar, obtain crushed pumpkin with the beater that mesh size is 2-3mm.
Preferably, described in step (3), the preparation method of pumpkin powder is: by pumpkin drying more than 12 hours at 55-65 DEG C, until carry out ultramicro grinding during pumpkin embrittlement, cross 60 mesh sieves, obtain pumpkin powder after pulverizing.
Preferably, be crushed to fresh white fungus in step (2) and be not more than 5mm, described hydrolase is selected from cellulase, pectase, neutral proteinase, papain for any one, and the temperature of enzymolysis is 50 DEG C, and enzymolysis time is 30 minutes.
Preferably, essence described in step (5) is orchid compound or microcapsules orchid compound, described in be packaged as aseptic canning or sterile hose packaging.
More preferred, described in be packaged as sterile hose packaging, described essence is microcapsules orchid compound; Wherein, microcapsules orchid compound can prevent the volatilization of orchid compound, maintains the slightly shallow and not vaporific orchid local flavor of the content of white fungus own, can also play and delay the orchid perfume release time limit; Hose packing adds the edible convenience of white fungus pumpkin composite jam, is combined by microcapsules orchid compound, can ensure that white fungus pumpkin composite jam extrudes the strong of rear white fungus perfume (or spice), add the quality of composite jam with hose packing.
More preferred, described in be packaged as aseptic canning, canned rear employing segmented cooler is cooled to final temperature to tank body and is 35-40 DEG C.
The beneficial effect of the application is: 1) adopt fresh white fungus as raw material, nutritive and health protection components more comprehensively; 2) containing more tremella polysaccharides, mouthfeel is better, and under the condition of not adding thickener and emulsifying agent, white fungus pumpkin composite jam is more sticky; 3) sugar is less, does not add anticorrisive agent and stabilizing agent, edible more healthy; 4) fresh white fungus is first through pulverizing, then adopts enzymolysis processing, greatly reduces the white fungus curing time; 5) adopt Vacuum Concentration, save manpower consumption, accelerate concentrated speed; 6) adopt the instantaneous process sterilizing of superhigh temperature, above can extend the shelf life of this white fungus pumpkin composite jam largely; 7) technique is simple, and production cost is lower, and the production time reduces, and is beneficial to and realizes suitability for industrialized production.
Detailed description of the invention
In order to make those skilled in the art understand technical scheme of the present invention better, below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of white fungus pumpkin composite jam described in the present embodiment, its raw materials by weight portion counts 45 parts, fresh white fungus, 55 parts, pumpkin, citric acid 0.9 part, white granulated sugar 29 parts, 0.4 part, essence;
Its preparation method is:
(1) raw material prepares: screening, without insect pest, without pathology, the fresh white fungus just plucked, drains away the water with clear water is clean; Screen without disease and pest, without the pumpkin rotted, nothing is damaged, maturity is high, peeling stripping and slicing;
(2) enzymolysis fresh white fungus preparation: be crushed to fresh white fungus and be not more than 5mm, add 4 times of drinking water, add cellulase, at the temperature of 50 DEG C, enzymolysis 30 minutes, obtains the fresh white fungus of enzymolysis;
(3) crushed pumpkin preparation: pumpkin is added drinking water, and ebuillition of heated is precooked 5 minutes, pulls out and drains, and pulls an oar, obtain crushed pumpkin with the beater that mesh size is 2-3mm;
(4) semi-finished product preparation: get the fresh white fungus of enzymolysis in step (2), add crushed pumpkin described in step (3) to mix, after mixing, ebuillition of heated carries out slaking in 10 minutes, join again in vacuum concentrating apparatus and concentrate 20-30 minutes, temperature is 50-70 DEG C, vacuum is 0.08-0.09Mpa, obtains semi-finished product;
(5) finished product preparation: add citric acid in the semi-finished product in step (4), white granulated sugar, essence allocates, described essence is microcapsules orchid compound, semi-finished product after allotment are introduced in colloid mill and are carried out homogeneous process, the instantaneous process sterilizing of superhigh temperature is carried out after homogeneous process, treatment conditions are 130-140 DEG C, 3-4 seconds, aseptic canning after sterilizing, canned rear employing segmented cooler was cooled to final temperature to tank body and is 35-40 DEG C.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: raw materials by weight portion counts 30 parts, fresh white fungus, 40 parts, pumpkin, citric acid 0.5 part, white granulated sugar 15 parts, 0.2 part, essence.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: raw materials by weight portion counts 60 parts, fresh white fungus, 70 parts, pumpkin, citric acid 1.2 parts, white granulated sugar 25 parts, 0.6 part, essence.
Embodiment 4
The difference of the present embodiment and embodiment 1 is: raw materials by weight portion counts 40 parts, fresh white fungus, 50 parts, pumpkin, citric acid 0.8 part, white granulated sugar 18 parts, 0.3 part, essence.
Embodiment 5
The difference of the present embodiment and embodiment 1 is: raw materials by weight portion counts 50 parts, fresh white fungus, 60 parts, pumpkin, citric acid 1.0 parts, white granulated sugar 20 parts, 0.5 part, essence.
Embodiment 6
The difference of the present embodiment and embodiment 1 is: the step (2) of its preparation method is:
Prepared by the fresh white fungus of enzymolysis: be crushed to fresh white fungus and be not more than 5mm, add 4 times of drinking water, add pectase, at the temperature of 48 DEG C, enzymolysis 30 minutes, obtains the fresh white fungus of enzymolysis.
Embodiment 7
The difference of the present embodiment and embodiment 1 is: the step (2) of its preparation method is:
Prepared by the fresh white fungus of enzymolysis: be crushed to fresh white fungus and be not more than 5mm, add 4 times of drinking water, add neutral proteinase, at the temperature of 49 DEG C, enzymolysis 30 minutes, obtains the fresh white fungus of enzymolysis.
Embodiment 8
The difference of the present embodiment and embodiment 1 is: the step (2) of its preparation method is:
Prepared by the fresh white fungus of enzymolysis: be crushed to fresh white fungus and be not more than 5mm, add 4 times of drinking water, add papain, at the temperature of 50 DEG C, enzymolysis 30 minutes, obtains the fresh white fungus of enzymolysis.
Embodiment 9
The difference of the present embodiment and embodiment 1 is: the step (3) of its preparation method is:
Prepared by pumpkin powder: by pumpkin drying more than 12 hours at 55-65 DEG C, until carry out ultramicro grinding during pumpkin embrittlement, cross 60 mesh sieves, obtain pumpkin powder after pulverizing.
Embodiment 10
The difference of the present embodiment and embodiment 1 is: the step (5) of its preparation method is:
Prepared by finished product: add citric acid in the semi-finished product in step (4), white granulated sugar, essence allocates, described essence is orchid compound, semi-finished product after allotment are introduced in colloid mill and are carried out homogeneous process, the instantaneous process sterilizing of superhigh temperature is carried out after homogeneous process, treatment conditions are 130-140 DEG C, 3-4 seconds, aseptic canning after sterilizing, canned rear employing segmented cooler was cooled to final temperature to tank body and is 35-40 DEG C.
Embodiment 11
The difference of the present embodiment and embodiment 1 is: the step (5) of its preparation method is:
Prepared by finished product: add citric acid in the semi-finished product in step (4), white granulated sugar, essence allocates, described essence is microcapsules orchid compound, semi-finished product after allotment are introduced in colloid mill and are carried out homogeneous process, the instantaneous process sterilizing of superhigh temperature is carried out after homogeneous process, treatment conditions are 130-140 DEG C, 3-4 seconds, sterile hose packaging after sterilizing.
Embodiment 12
White fungus pumpkin composite jam described in embodiment 1 to embodiment 11 is carried out organoleptic indicator's evaluation and test and quality index detection, evaluation and test and detection, according to reference to GB/T22474-2008, the results are shown in Table 1.
Table 1 embodiment 12 organoleptic indicator evaluation and test and quality index testing result
As can be seen from the above data, the white fungus pumpkin composite jam that technical scheme obtains has light orchid fragrance, highlights original fragrance of white fungus and the strong fragrance of pumpkin; In addition can also see the white fungus of fritter in white fungus pumpkin composite jam, have fruit feel, pumpkin is soft glutinous simultaneously, and color and luster is orange; Smooth sticky glutinous after entrance, white fungus is tender and crisp, the inclined delicate fragrance of mouthfeel, sour-sweet moderate, also can embody, in addition, also containing multiple nutrients material in the index of total acid and total reducing sugar.Can find out for embodiment 1 to embodiment 5, the indices of embodiment 1 is comprehensively better, shows that 45 parts, fresh white fungus, 55 parts, pumpkin, citric acid 0.9 part, white granulated sugar 29 parts, 0.4 part, essence are the application's preferred version on raw material; Comparative example 1 and embodiment 6-8 can be found out, adopt cellulase to be hydrolyzed better; Comparative example 1 and embodiment 9, can find out in technical scheme, and the form of pumpkin can be crushed pumpkin, also can be pumpkin powder, finished product index both it is all better, and adopts pumpkin powder slightly good, can select according to factors such as operation easier, time, costs; Comparative example 1 and embodiment 10 can be found out, adopt microcapsules orchid compound better than general orchid compound, the volatilization of essence can be prevented, maintain the slightly shallow and not vaporific orchid local flavor of the content of white fungus own, can also play and delay the orchid perfume release time limit; Comparative example 1 and embodiment 11 can be found out, when adopting canned mode, need to carry out sub-sectional cooling, adopt during hose packing and then do not need cooling, and two kinds of modes carry out packing the quality all not affecting product, both differences are the convenience for edible crowd.
Above-mentioned white fungus pumpkin composite jam can be used as spread for ready-to-eat foods such as bread, biscuit, sushis, also can as the interpolation sauce of ice cream, yogurt, mediation of also can washing by water, and multimode eats.
Below be only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred embodiment should not be considered as limitation of the present invention, protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. a white fungus pumpkin composite jam, is characterized in that: be made up of the raw material comprising following parts by weight: 30-60 parts, fresh white fungus, 40-70 parts, pumpkin, citric acid 0.5-1.2 parts, white granulated sugar 15-25 parts, 0.2-0.6 part, essence.
2. a kind of white fungus pumpkin composite jam according to claim 1, is characterized in that: be made up of the raw material comprising following parts by weight: 40-50 parts, fresh white fungus, 50-60 parts, pumpkin, citric acid 0.8-1.0 parts, white granulated sugar 18-20 parts, 0.3-0.5 part, essence.
3. a kind of white fungus pumpkin composite jam according to claim 2, is characterized in that: be made up of the raw material comprising following parts by weight: 45 parts, fresh white fungus, 55 parts, pumpkin, citric acid 0.9 part, white granulated sugar 29 parts, 0.4 part, essence.
4. the preparation method of a kind of white fungus pumpkin composite jam described in any one of claim 1-3, is characterized in that: comprise the following steps:
(1) raw material prepares: screening, without insect pest, without pathology, the fresh white fungus just plucked, drains away the water with clear water is clean; Screen without disease and pest, without the pumpkin rotted, nothing is damaged, maturity is high, peeling stripping and slicing, takes 30-60 parts, fresh white fungus, 40-70 parts, pumpkin, citric acid 0.5-1.2 parts, white granulated sugar 15-25 parts, 0.2-0.6 part, essence;
(2) enzymolysis fresh white fungus preparation: pulverize fresh white fungus, add 3.5-4.5 times of drinking water, add hydrolase, at the temperature of 46-50 DEG C, enzymolysis 25-30 minutes, obtains the fresh white fungus of enzymolysis;
(3) crushed pumpkin or pumpkin powder preparation: pumpkin is added water after precooking and pull an oar, obtain crushed pumpkin; Or ultramicro grinding after pumpkin drying is obtained pumpkin powder;
(4) semi-finished product preparation: get the fresh white fungus of enzymolysis in step (2), any one adding in crushed pumpkin described in step (3) or pumpkin powder mixes, after mixing, ebuillition of heated carries out slaking in 10-12 minutes, join again in vacuum concentrating apparatus and concentrate 20-30 minutes, temperature is 50-70 DEG C, vacuum is 0.08-0.09Mpa, obtains semi-finished product;
(5) finished product preparation: add citric acid in the semi-finished product in step (4), white granulated sugar, essence allocates, semi-finished product after allotment are introduced in colloid mill and are carried out homogeneous process, the instantaneous process sterilizing of superhigh temperature is carried out after homogeneous process, treatment conditions are 130-140 DEG C, 3-4 seconds, after sterilizing, packaging got product.
5. the preparation method of a kind of white fungus pumpkin composite jam according to claim 4, it is characterized in that: described in step (3), the preparation method of crushed pumpkin is: pumpkin is added drinking water, ebuillition of heated is precooked 5-8 minutes, pull out and drain, pull an oar with the beater that mesh size is 2-3mm, obtain crushed pumpkin.
6. the preparation method of a kind of white fungus pumpkin composite jam according to claim 4, it is characterized in that: described in step (3), the preparation method of pumpkin powder is: by pumpkin drying more than 12 hours at 55-65 DEG C, until carry out ultramicro grinding during pumpkin embrittlement, cross 60 mesh sieves after pulverizing, obtain pumpkin powder.
7. the preparation method of a kind of white fungus pumpkin composite jam according to claim 4, it is characterized in that: in step (2), fresh white fungus is crushed to and is not more than 5mm, described hydrolase is selected from cellulase, pectase, neutral proteinase, papain for any one, the temperature of enzymolysis is 50 DEG C, and enzymolysis time is 30 minutes.
8. the preparation method of a kind of white fungus pumpkin composite jam according to claim 4, is characterized in that: essence described in step (5) is orchid compound or microcapsules orchid compound, described in be packaged as aseptic canning or sterile hose packaging.
9. the preparation method of a kind of white fungus pumpkin composite jam according to claim 8, is characterized in that: described in be packaged as sterile hose packaging, described essence is microcapsules orchid compound.
10. the preparation method of a kind of white fungus pumpkin composite jam according to claim 8, is characterized in that: described in be packaged as aseptic canning, canned rear employing segmented cooler is cooled to final temperature to tank body and is 35-40 DEG C.
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| CN105962313A (en) * | 2016-06-22 | 2016-09-28 | 蚌埠市老顽童食品厂 | Sauce for eliminating phlegm and stopping cough |
| CN110250490A (en) * | 2019-01-10 | 2019-09-20 | 北京农业职业学院 | A kind of fermentation pumpkin paste and preparation method thereof |
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Inventor after: Xiao Kui Inventor after: Ma Yuan Inventor after: Gu Xiaolu Inventor after: Jiu Rui Inventor after: Yin Yan Inventor after: Jiao Wencheng Inventor before: Xiao Kui Inventor before: Ma Yuan |
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Application publication date: 20151216 |