CN105249373A - Black Chinese wolfberry fruit jam and making method thereof - Google Patents
Black Chinese wolfberry fruit jam and making method thereof Download PDFInfo
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- CN105249373A CN105249373A CN201510665500.1A CN201510665500A CN105249373A CN 105249373 A CN105249373 A CN 105249373A CN 201510665500 A CN201510665500 A CN 201510665500A CN 105249373 A CN105249373 A CN 105249373A
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- matrimony vine
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- chinese wolfberry
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Abstract
The invention relates to the field of food processing, in particular to black Chinese wolfberry fruit jam and a making method thereof. The black Chinese wolfberry fruit jam is made of black Chinese wolfberry fruits, cane sugar, glucose, citric acid, sodium citrate, maltodextrin, pectin and water. The making method comprises the steps that the black Chinese wolfberry fruits are cleaned and smashed to be pulp liquid and are filtered, complex phosphoesterasum is added into filter residues for fermentation, the fermented filter residues are placed into a boiler, the water and the citric acid are added into the boiler for heating and filtering, obtained filtrate is mixed to obtain the mixed filtrate; the cane sugar, the glucose, the sodium citrate, the maltodextrin and the pectin are mixed to be heated and are boiled out to form thicken jam juice; the jam juice is cooled and stirred and is added into the mixed black Chinese wolfberry fruit filtrate, and the mixture is evenly stirred and cooled to obtain the black Chinese wolfberry fruit jam. According to the black Chinese wolfberry fruit jam, the enzyme wall-breaking technology is adopted, the black Chinese wolfberry fruits are processed at low temperature to be made into jam, and therefore effective ingredients in the black Chinese wolfberry fruits can be absorbed by the human body.
Description
Technical field
The present invention relates to food processing field, be specially black matrimony vine jam and preparation method thereof.
Technical background
Black matrimony vine taste is slightly sweet, belong to neutral food, be rich in the nutritional labelings such as protein, fat, carbohydrate and various organic acid, vitamin, mineral matter, trace element, compared with red matrimony vine, the content more horn of plenty of the nutritional labeling such as vitamin, mineral matter of black matrimony vine, especially black matrimony vine is also containing energy scavenging free radicals, the natural anthocyanin element with anti-oxidation function, and medicinal, health value higher than common red matrimony vine, is described as " soft gold " far away.The instructions of taking of traditional black matrimony vine, directly eats mainly as food materials, and the effective health-care components in black matrimony vine can not be absorbed by the body.
Summary of the invention
For above-mentioned technical problem, the object of this invention is to provide a kind of food that can improve black wolfberry absorptivity.
Concrete technical scheme is:
Black matrimony vine jam, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 ~ 50 parts, sucrose 0.1 ~ 0.3 part, glucose 5 ~ 8, citric acid 0.001 ~ 0.002 part, natrium citricum 0.1 ~ 0.2 part, maltodextrin 2 ~ 5 parts, pectin 0.3 ~ 0.5 part, 40 ~ 45 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1 ~ 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 ~ 42 DEG C is fermented 2 ~ 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 3 ~ 6, beta glucan enzyme 2 ~ 5, cellulase and hemicellulase 2 ~ 3, zytase 5 ~ 8;
Wherein, preferably: before filter residue adds complex enzyme, add ditert-butylhydro quinone mixing, the weight ratio of ditert-butylhydro quinone and Traditional Chinese drug mixture is 0.005:1000; Add ditert-butylhydro quinone, this is an inventive point of the present invention, and the oxidant that inventor tried out other all can produce the impact of color and luster, smell on final products, and uses ditert-butylhydro quinone to be that effect is very good in black matrimony vine goods.
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
In (1), cleaning preferably increases following steps after removing impurity: first selected by black matrimony vine and remove impurity and part of going mouldy, soak 5 minutes with the 2 hydroxy propanoic acid solution that mass concentration is 2.6%.The 2 hydroxy propanoic acid solution adding 2.6% herein soaks 5 minutes, play degerming and fresh-keeping effect, the impact in chemical property can not be produced again raw material, the mouthfeel of a little tart flavour can also be increased in the final product, make the other tool local flavor of product, this is an inventive point of the present invention.
Black matrimony vine jam provided by the invention, adopt the technology of enzymolysis broken wall, break black lycium plant cell membrane, moisture and nutrition are absorbed better and keeps the technology of active component, discharge the biochemical element of black matrimony vine, merge OPC wherein, vitamin and other nutrients to greatest extent, under cryogenic conditions, black matrimony vine is carried out process and make jam, active ingredient in black matrimony vine can be absorbed by the body.
Detailed description of the invention
The invention will be further described to utilize embodiment below:
Embodiment 1
Black matrimony vine jam, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 50 parts, sucrose 0.1 part, glucose 7, citric acid 0.001 part, natrium citricum 0.2 part, maltodextrin 4 parts, pectin 0.5 part, 40 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 38 DEG C is fermented 2 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 5, beta glucan enzyme 3, cellulase and hemicellulase 2, zytase 8;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
Embodiment 2
Black matrimony vine jam, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 parts, sucrose 0.2 part, glucose 8, citric acid 0.002 part, natrium citricum 0.1 part, maltodextrin 2 parts, pectin 0.3 part, 45 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1%, then darkroom inside holding moisturizing filter residue being deposited in temperature 40 DEG C is fermented 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 6, beta glucan enzyme 4, cellulase and hemicellulase 4, zytase 6;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
Embodiment 3
Black matrimony vine jam, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 45 parts, sucrose 0.3 part, glucose 5, citric acid 0.001 part, natrium citricum 0.1 part, maltodextrin 4 parts, pectin 0.4 part, 43 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.2%, then darkroom inside holding moisturizing filter residue being deposited in temperature 42 DEG C is fermented 3 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 4, beta glucan enzyme 2, cellulase and hemicellulase 2, zytase 8;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
Embodiment 4
Black matrimony vine jam, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 parts, sucrose 0.1 part, glucose 6, citric acid 0.002 part, natrium citricum 0.2 part, maltodextrin 3 parts, pectin 0.3 part, 42 parts, water.
Preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 DEG C is fermented 2 days; Complex enzyme is made up of according to parts by weight following enzyme, beta-glucosidase 3, beta glucan enzyme 5, cellulase and hemicellulase 3, zytase 5;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
Claims (3)
1. black matrimony vine jam, it is characterized in that, be made up of black matrimony vine, sucrose, glucose, citric acid, natrium citricum, maltodextrin, pectin and water, the parts by weight of each component are, black matrimony vine 40 ~ 50 parts, sucrose 0.1 ~ 0.3 part, glucose 5 ~ 8, citric acid 0.001 ~ 0.002 part, natrium citricum 0.1 ~ 0.2 part, maltodextrin 2 ~ 5 parts, pectin 0.3 ~ 0.5 part, 40 ~ 45 parts, water.
2. black matrimony vine jam according to claim 1, it is characterized in that, preparation method comprises the following steps:
(1) impurity is removed in black matrimony vine cleaning, smashes and makes slurries filtration, obtain filtrate and filter residue;
(2) filter residue adds complex enzyme, and the weight of complex enzyme is filter residue 0.1 ~ 0.3%, then darkroom inside holding moisturizing filter residue being deposited in temperature 37 ~ 42 DEG C is fermented 2 ~ 3 days;
(3) filter residue after fermentation is put into pot and is added water and citric acid, is heated to 50 DEG C, and bubble is purple to juice; Filter, the filtrate of the same step of gained filtrate (1) gained is mixed to get mixed black matrimony vine filtrate again;
(4) sucrose, glucose, natrium citricum, maltodextrin, pectin Hybrid Heating, infusion is dense thick to dip;
(5) dip of step (4) gained is cooled to 60 DEG C, stir the mixed black matrimony vine filtrate adding step (3) and obtain, stir, cooling obtains black matrimony vine jam.
3. black matrimony vine jam according to claim 2, is characterized in that, the complex enzyme described in step (2) is made up of according to parts by weight following enzyme, beta-glucosidase 3 ~ 6, beta glucan enzyme 2 ~ 5, cellulase and hemicellulase 2 ~ 3, zytase 5 ~ 8.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510665500.1A CN105249373A (en) | 2015-10-15 | 2015-10-15 | Black Chinese wolfberry fruit jam and making method thereof |
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| CN201510665500.1A CN105249373A (en) | 2015-10-15 | 2015-10-15 | Black Chinese wolfberry fruit jam and making method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174286A (en) * | 2016-08-18 | 2016-12-07 | 苟春虎 | Senior gold Chinese-wolfberry nutritive fruit jam |
| CN106262376A (en) * | 2016-09-13 | 2017-01-04 | 防城港市天红农业科技有限责任公司 | Eugenia javanica Lam fruit jam and preparation method thereof |
| CN106879990A (en) * | 2016-12-30 | 2017-06-23 | 宾川县华侨庄园农业科技开发有限公司 | The dry tinning head of rose Grape Skin and processing method |
| CN107307358A (en) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | A kind of lycium ruthenicum jam and preparation method thereof |
| CN107751908A (en) * | 2017-11-24 | 2018-03-06 | 韦伟 | A kind of lycium ruthenicum appetizing jam |
| CN109567103A (en) * | 2018-12-29 | 2019-04-05 | 宁夏北方天成生物科技有限公司 | A kind of preparation method of fermented type fructus lycii jam |
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN110521983A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | Polyauxotrophic compound fructus lycii jam of one kind and preparation method thereof |
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| CN1666638A (en) * | 2004-03-12 | 2005-09-14 | 昆明大东方生物化学科技有限公司 | Wolfberry fruit sauce and its preparing process |
| CN103783348A (en) * | 2014-01-14 | 2014-05-14 | 张凤萍 | Medlar jam and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174286A (en) * | 2016-08-18 | 2016-12-07 | 苟春虎 | Senior gold Chinese-wolfberry nutritive fruit jam |
| CN106262376A (en) * | 2016-09-13 | 2017-01-04 | 防城港市天红农业科技有限责任公司 | Eugenia javanica Lam fruit jam and preparation method thereof |
| CN106879990A (en) * | 2016-12-30 | 2017-06-23 | 宾川县华侨庄园农业科技开发有限公司 | The dry tinning head of rose Grape Skin and processing method |
| CN107307358A (en) * | 2017-06-09 | 2017-11-03 | 佛山市珂莎巴科技有限公司 | A kind of lycium ruthenicum jam and preparation method thereof |
| CN107751908A (en) * | 2017-11-24 | 2018-03-06 | 韦伟 | A kind of lycium ruthenicum appetizing jam |
| CN109567103A (en) * | 2018-12-29 | 2019-04-05 | 宁夏北方天成生物科技有限公司 | A kind of preparation method of fermented type fructus lycii jam |
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
| CN110521983A (en) * | 2019-09-27 | 2019-12-03 | 宁夏菊花台枸杞生物科技有限公司 | Polyauxotrophic compound fructus lycii jam of one kind and preparation method thereof |
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