CN105614796A - Low-sugar mulberry compound jam and method for preparing same - Google Patents
Low-sugar mulberry compound jam and method for preparing same Download PDFInfo
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- CN105614796A CN105614796A CN201610067176.8A CN201610067176A CN105614796A CN 105614796 A CN105614796 A CN 105614796A CN 201610067176 A CN201610067176 A CN 201610067176A CN 105614796 A CN105614796 A CN 105614796A
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
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- 239000011702 manganese sulphate Substances 0.000 claims description 3
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 239000002504 physiological saline solution Substances 0.000 claims description 3
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- 239000012138 yeast extract Substances 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 37
- 235000019634 flavors Nutrition 0.000 abstract description 29
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 244000000626 Daucus carota Species 0.000 abstract 2
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- 240000003768 Solanum lycopersicum Species 0.000 abstract 2
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- 241000218231 Moraceae Species 0.000 abstract 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
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- 235000004213 low-fat Nutrition 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
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Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a method for preparing low-sugar mulberry compound jam. The method includes steps of 1), mixing mulberry pulp, carrot pulp and tomato pulp with one another according to a mass ratio of 7.2:1:1.8 to obtain mixed pulp and adding white granulated sugar and low-fat milk into the mixed pulp; 2), activating Yestar classic probiotic type yogurt starters to obtain liquid culture media with the starters, filtering mulberry compound pulp obtained at the step 1) to obtain filter liquid, adding the filter liquid into the liquid culture media and carrying out fractionation domestication and culture to obtain fermentation seed liquid; 3), inoculating the fermentation seed liquid obtained at the step 2) to the mulberry compound pulp obtained at the step 1), adding low-fat milk into the mulberry compound pulp and fermenting the low-fat milk and the compound mulberry pulp at the temperature of 37 DEG C for 16-24 hours. The weight of the white granulated sugar added into the mixed pulp accounts for 8-10% of that of the mixed pulp, and the weight of the low-fat milk added into the mixed pulp accounts for 5-8% of that of the mixed pulp. The weight of the low-fat milk added into the mulberry compound pulp accounts for 5% of that of the mulberry compound pulp. The method has the advantages that the low-sugar mulberry compound jam is low in sugar content and good in oxidation resistance and has typical flavor of mulberries and clear and differentiable fragrant fermentation flavor of carrots and tomatoes.
Description
Technical field
The invention belongs to pulp field, be specifically related to a kind of Fructus Mori low sugar compound nectar and preparation method thereof, particularly relate to a kind of Fructus Mori low sugar compound nectar with Fructus Mori, Radix Dauci Sativae and Fructus Lycopersici esculenti typicality local flavor.
Background technology
Fructus Mori are a kind of important berries, and taste sweet and sour taste is nutritious, have slow down aging, regulate the functions such as immunity, have significant effect in prophylaxis of cancer, diabetes, cardio-cerebrovascular diseases. Fruit jam is the garden stuff processing product of a kind of nutritious, unique flavor, instant, high confection beans and low-sugar jam can be divided into by sugar content, wherein low-sugar jam sugar content 25%��50%, not only conform with current consumer's requirement to food " three is low " (low sugar, less salt, low fat), and maintain former fruit local flavor and clearly comfortable mouthfeel, there is bigger market potential. Mulberry jam product category is single in the market, and mainly based on high confection beans, and nutritional labeling and flavor substance are destroyed bigger by the high temperature concentration process segment.
At present, prior art in preparing mulberry compound fruit beans on, only reside within the level of the functional component utilizing other fruit and vegerable, as CN104351597A discloses a kind of Flos Rosae Rugosae mulberry jam and preparation method thereof, but it focuses on fruit jam viscosity, do not obtain the composite flavor of Fructus Mori and Flos Rosae Rugosae, what is more important, the local flavor of its Fructus Mori is also lost because have employed a large amount of Chinese herbal medicine in raw material, also has the flavour of a drug that palatability is very poor. CN104256231A, CN103719653A and CN105076929A etc. equally exist the problems referred to above. Above-mentioned patent gained fruit jam only has the nutritional labeling of different material, does not have the local flavor that each raw material has. More seriously, in order to obtain enough health-care effects, the palatability that have impact on fruit jam that the Chinese herbal medicine that adds is serious.
Although by process that each raw material fruit and vegerable are simply squeezed the juice, and the fruit and vegetable juice of each fruit and vegerable being mixed according to a certain percentage, it is possible to obtain the pulp with different fruit-vegetable flavor. But it is said that in general, the pulp sugar content of the method gained is significantly high, it is easy to more than 50%, do not meet the requirement of " low sugar " in modern healthy diet. What is more important, only carries out the mixing of fruit juice, and gained pulp usually contains the astringent taste in fruit and vegerable oleo stock or tart flavour.
Utilize the food of probiotics fermention technology gained, such as Yoghourt etc., be very beneficial to the health of intestinal, it is common to be subject to liking of consumer. Therefore, on the basis of above-mentioned situation, preparation has the fermentation pulp of each raw material fruit-vegetable flavor, becomes the significant challenge of this area.
Fructus Lycopersici esculenti and Radix Dauci Sativae are popular fruit and vegerable, containing abundant vitamin. Both of which has pleasant fragrant.
Therefore, there is Fructus Mori typical case's local flavor and there is the fermentation fruit jam of Fructus Lycopersici esculenti and Radix Dauci Sativae delicate fragrance, having very good market prospect.
But, there is Fructus Mori typical case's local flavor with regard to how to prepare and there is the problem of fermentation fruit jam of Fructus Lycopersici esculenti and Radix Dauci Sativae delicate fragrance, not yet finding reality report at present, meanwhile, can be for reference also without definite theoretical knowledge.
Summary of the invention
For the shortcoming of prior art, an object of the present invention is in that the preparation method providing a kind of Fructus Mori low sugar compound nectar, and the method comprises the steps:
1) after Fructus Mori, Radix Dauci Sativae and Fructus Lycopersici esculenti being carried out scalding treatment respectively, then carry out making beating process respectively, obtain Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp; Carry out being mixed to get mixing pulp according to mass ratio 7.2:1:1.8 by gained Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp; Add the white sugar that weight is mixing pulp 8-10% and the lowfat milk that weight is mixing pulp 5-8% to mixing pulp again and stir, then carrying out sterilization treatment, obtain mulberry compound fruit slurry;
2), after being activated by Yi Shite classics probiotic type ferment agent for Yoghourt, the fluid medium containing described leaven is obtained; Again by step 1) gained mulberry compound fruit slurry is filtered taking filtrate, and gained filtrate is added in described fluid medium and carries out classification domestication and cultivate, be not less than 10 to viable count9Individual/mL, obtains fermentation seed liquid;
3) by step 2) gained fermentation seed liquid is by 105The inoculum concentration of individual/mL is seeded to step 1) gained mulberry compound fruit slurry, and add the lowfat milk that weight is mulberry compound fruit slurry 5%, in 37 DEG C of bottom fermentations 16-24 hour, obtain Fructus Mori low sugar compound nectar.
The present inventor is found by substantial amounts of experiment, the method utilizing fermentation, very difficult using the pulp that Fructus Mori, Fructus Lycopersici esculenti and Radix Dauci Sativae have strong ferment local-flavor and typical Fructus Mori local flavor and Fructus Lycopersici esculenti and Radix Dauci Sativae delicate fragrance as raw material preparation. As shown in the experimental example of the present invention, it it is no matter the interpolation ratio of Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp, or the selection of microbial inoculum or the inoculum concentration of microbial inoculum and fermentation time, or even zymogenic vaccination ways, all have tremendous influence to the local flavor of gained fruit jam. Carry out in the process groped inventor, often occurring that gained fruit jam does not have the local flavor of Fructus Mori or do not have the situation of ferment local-flavor, inventor was once thinking Fructus Mori, Radix Dauci Sativae and Fructus Lycopersici esculenti cannot be utilized to obtain the fruit jam having strong ferment local-flavor and typical Fructus Mori local flavor and clear and legible Fructus Lycopersici esculenti with Radix Dauci Sativae delicate fragrance.
After substantial amounts of failure, inventor have found that and utilize the solution of the present invention can obtain good effect. In gained fruit jam, the delicate fragrance of the exclusive local flavor of ferment local-flavor, Fructus Mori and Fructus Lycopersici esculenti and Radix Dauci Sativae all can be retained. It is noted that the bright color of gained fruit jam of the present invention, for purple or aubergine, it is beneficial to appetite stimulator.
Therefore, apparent, one of present contribution to the art is in that: overcome in prior art that mulberry jam taste is single, be difficult to the problem compatible with other fruit-vegetable flavor, is prepared for having typical Fructus Mori local flavor and have the ferment local-flavor fruit jam of clear and legible Radix Dauci Sativae and Fructus Lycopersici esculenti delicate fragrance;
Additionally, it is worth mentioning that, the pol of the fruit jam of gained of the present invention is very low, it is only about 40%, and oxidation resistance is good, DPPH clearance rate is up to more than 79%, and OH clearance rate is up to more than 65%, not only conform with the requirement for " low sugar " of a lot of consumer, have more very good health care. In the prior art, when utilizing Fructus Mori to prepare health food, often add Chinese medicine ingredients, as added Fructus Lycii so that the taste of Chinese medicine overrich of health food, palatability is poor, does not meet the requirement to health food of the current consumer.
Therefore, being not difficult to find out, another contribution of prior art is in that by the present invention: be prepared for sapid, to have " low sugar " and " high antioxidant " performance mulberry compound fruit beans.
Preferably, in step 3) after, also include step 3) gains carry out allotment concentration, described concentration is: utilize step 3 in citric acid adjustment) pH to 3.4-3.6 of gains, concentration it is heated under 60-80 DEG C of condition, add again weight be concentrated after the calcium chloride of described compound pulp weight 0.04% and weight be concentrated after described compound pulp weight 30% white sugar, when soluble solid reaches 45-49%, add weight be concentrated after the complex thickener of described compound pulp weight 0.5%-0.7%. It is furthermore preferred that described thickening agent is low methoxyl pectin and the former weight ratio of the former mixture of Xanthan gum, low methoxyl pectin and Xanthan gum is 1:1.
Preferably, described method further comprises the steps of: and gained Fructus Mori low sugar compound nectar is carried out microwave disinfection process or pasteurize processes and carries out fill; Microwave disinfection condition is: microwave frequency 2450Hz, power 700-800W, 80-90 DEG C, 8-13min; Pasteurize condition is: 90-100 DEG C, 10-20min.
Preferably, step 1) in, to the scalding treatment of Fructus Mori it is: with boiled water to Fructus Mori blanching 2-3min; To the scalding treatment of Fructus Lycopersici esculenti it is: Fructus Lycopersici esculenti is cut half, with boiled water blanching 2.5-4min; To the scalding treatment of Radix Dauci Sativae it is: Radix Dauci Sativae is cut into slices, with boiled water blanching 3-5min.
Preferably, step 1) in, described making beating processes and is: utilize colloid mill fine grinding to pull an oar.
Preferably, step 1) in, described sterilization treatment is: process 15-20min under 90-100 DEG C of condition.
Preferably, step 2) in, the detailed process of described activation is: by Yi Shite classics probiotic type ferment agent for Yoghourt with 0.9% physiological saline solution, vibration is dissolved, and at room temperature activates 30min, then is linked in MRS fluid medium, constant temperature culture 24h at 37 DEG C, cultivates 2 times continuously; The formula of described MRS culture medium is: peptone l0g, Carnis Bovis seu Bubali cream l0g, yeast extract 5g, dipotassium hydrogen phosphate 2g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80 lmL, Magnesium sulfate heptahydrate 0.5g, manganese sulfate 0.25g, distilled water 1000mL, pH=6.2��6.4.
Preferably, step 2) described in classification domestication cultivate process be: respectively preparation compound pulp filtrate volume mark be 25%, 50%, 75%, 100% fluid medium, by pulp liquid fraction order from low to high, carry out domestication in 37 DEG C and cultivate, cultivate 24-28h for every grade.
Further object is that and the Fructus Mori low sugar compound nectar prepared by said method is provided.
Beneficial effects of the present invention:
1, gained fruit jam of the present invention has strong ferment local-flavor and typical Fructus Mori local flavor and clear and legible Fructus Lycopersici esculenti and Radix Dauci Sativae delicate fragrance, fruit jam bright color, sweet and sour taste;
2, gained fruit jam sugar content of the present invention is low, is only about 40%, and has the antioxygenic property of excellence, and DPPH clearance rate is up to more than 79%, and OH clearance rate is up to more than 65%.
Detailed description of the invention
By the examples below the present invention is specifically described; be necessary it is pointed out here that be that following example are only intended to the present invention is further detailed; it is not intended that limiting the scope of the invention; the person skilled in the art in this field, according to made some nonessential improvement and the adjustment of foregoing invention content, still falls within protection scope of the present invention.
Embodiment 1
Select the black Fructus Mori of maturation fresh, complete, aromatic flavor, color and luster fresh tomato normal, mature eighty-to-ninety percent and dense structure is tender and crisp, without the bran heart, Radix Dauci Sativae that center pillar is little. Above-mentioned raw materials soaks 5min with 0.3��0.5% saline solution respectively, and flowing potable water rinse is clean.
After Fructus Mori, Fructus Lycopersici esculenti, Radix Dauci Sativae steam blanching color fixative, with colloid mill fine grinding making beating 3 kinds of raw material pulps of preparation. Fructus Mori load PE freshness protection package boiled water blanching 2��3min, remove carpopodium, making beating; Fructus Lycopersici esculenti cuts half blanching 2.5��4min, removes the peel, be cut into small pieces making beating; Radix Dauci Sativae removes the peel, cuts the green leafage part on blue or green head and fleshy tap root top, cuts 0.5��1.0cm sheet blanching 3��5min, and add water (Radix Dauci Sativae: water=1:0.5) making beating, it is thus achieved that 3 kinds of raw material pulps of delicate mouthfeel.
Carry out being mixed to get mixing pulp according to mass ratio 7.2:1:1.8 by gained Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp; Add the white sugar that weight is mixing pulp 8% and the lowfat milk that weight is mixing pulp 5% to mixing pulp again and stir.
The microbial inoculum that the present invention uses is the Yi Shite classics probiotic type ferment agent for Yoghourt product that Angel Yeast Co., Ltd is commercially available, by leaven with 0.9% physiological saline solution, vibration is dissolved, 30min is activated under 25 DEG C of room temperatures, it is linked into MRS fluid medium (peptone l0g again, Carnis Bovis seu Bubali cream l0g, yeast extract 5g, dipotassium hydrogen phosphate 2g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80 lmL, Magnesium sulfate heptahydrate 0.5g, manganese sulfate 0.25g, distilled water 1000mL, pH value 6.2��6.4, 121 DEG C of autoclaving 20min), constant temperature culture 24h at 37 DEG C, cultivate 2 times continuously, strain is made fully to activate. above-mentioned mulberry compound fruit is starched filter cleaner and obtains composite fruit serosity, take certain volume composite fruit serosity and join in MRS fluid medium, preparation composite fruit slurry volume mark is 25%, 50%, 75% respectively, the pulp domestication culture medium of 100%, by pulp liquid fraction order from low to high, 37 DEG C carry out domestication and cultivate, and cultivate 24��28h for every grade, fermented bacterium is made progressively to adapt to the nutrient environment of compound pulp raw material, until viable count >=109Individual/mL, is fermentation seed liquid.
By the above-mentioned fermentation seed liquid prepared, by 105Individual/mL inoculum concentration is linked in above-mentioned mulberry compound fruit slurry, adds the lowfat milk of 5%, 37 DEG C of fermentation 24h, obtains Fructus Mori composite fermentation pulp.
Above-mentioned Fructus Mori composite fermentation pulp pH to 3.4��3.6 is adjusted with citric acid, concentration it is heated under 60��80 DEG C of conditions, add the calcium chloride of 0.04%, 30% white sugar, when soluble solid reaches 45��49%, add the complex thickener (low methoxyl pectin: xanthan gum=1:1 (w/w)) of 0.5%��0.7%, low sugar of must fermenting mulberry compound fruit beans. Above-mentioned food additive is purchased from Henan thousand will commerce and trade company limited.
It is as follows that the adjuvant of the present embodiment processes adding method: low methoxyl pectin is first with a small amount of water soaking at room temperature 5��8h, heated and stirred dissolving; Calcium chloride is made into weak solution; Xanthan gum is slowly added in 60 DEG C of water, quickly stirs, and little fire dissolves. White sugar adds water boil and dissolves, and is made into 70��75% liquid syrups; Citric acid is made into the solution of 50%.
Fruit jam good for above-mentioned concentration is loaded in the high-temperature retort bag or glass preserving jar that clean up, is respectively adopted microwave or pasteurize has processed and obtained fermentation low sugar mulberry compound fruit beans finished product. Microwave disinfection condition: microwave frequency 2450Hz, power 700��800W, 80��90 DEG C, 8��13min; Pasteurize condition: 90��100 DEG C, 10��20min.
Embodiment 2
Except the weight of white sugar is mixing pulp 10%, the weight of lowfat milk is mixing pulp 8%, and all the other are consistent with embodiment 1.
Embodiment 3
Except the weight of white sugar is mixing pulp 12%, the weight of lowfat milk is mixing pulp 3%, and the time of inoculation fermentation seed liquor after fermentation is outside 18h, and all the other are consistent with embodiment 1.
Experimental example 1
This experimental example has investigated embodiment 1 and the situation without the fermentation product sensory of gained fruit jam, physical and chemical quality and aroma volatile.
Sensory evaluation standard is in Table 1, and soluble solid (with 20 DEG C of refractometers) content adopts hand-held abbe's refractometer. Total sugar determination is with reference to GB/T5009.8-2008 " in food the mensuration of sucrose ", and titration of total acidity is with reference to GB/T12456-2008 " in food the mensuration of total acid ", and pH value measures and adopts pH meter. Aroma volatile adopts Supelco50/30umDVB/Car/PDMS solid phase micro-extracting head to extract, and gas chromatography mass spectrometry (GC-MS) is analyzed comparing.
The sensory evaluation scores standard of table 1 low sugar Fructus Mori fermentation fruit jam
From table 2, embodiment 1 gained lactic acid bacteria fermentation mulberry jam sensory evaluation scores is apparently higher than non-fermented fruit jam, product soluble solid content 46.98%, pol 40.83%, acidity 2.25g/kg, relative non-fermented fruit jam has the feature of low sugar peracid, and total flavones, anthocyanin and Vc content are above non-fermented fruit jam product, there is more high anti-oxidation ability simultaneously, the Scavenging activity of DPPH and hydroxy radical (OH) is higher than non-fermented mulberry jam.
Table 2
From table 3, fermentation fruit jam prepared by the present invention has higher fragrance component content and volatile compound species number compared with non-fermented fruit jam.
Table 3 present invention ferment pulp and concentration fruit jam compare with non-fermented fruit jam product aroma volatile
Experimental example 2
Utilize the examination criteria of the product sensory of the fruit jam of experimental example 1, physical and chemical quality and aroma volatile, to technological process and embodiment 1 is consistent but the fruit jam of scheme gained that design parameter is different is investigated.
Table 4 different material compound proportion lactic acid bacteria fermentation fruit jam sensorial differences
As shown in Table 4, only have the better flavor testing 1 gained fruit jam, but the fragrance of its Radix Dauci Sativae and Fructus Lycopersici esculenti is very light, does not have the fragrant of clear and legible Radix Dauci Sativae and Fructus Lycopersici esculenti like embodiment 1 gained fruit jam. Test 2-7 gained fruit jam or disappearance Fructus Mori local flavor, otherwise lackluster too dark, or there is no typical ferment local-flavor.
The sensorial differences of lactic acid bacteria fermentation fruit jam when table 5 different fermentations
As can be known from Table 5, the addition of inoculum concentration, fermentation time and sugar and milk is bigger on the impact of gained fruit jam local flavor. The ferment local-flavor of process 1-7 scheme gained fruit jam and Fructus Mori local flavor disappearance or very light.
Table 6 different fermentations bacteria fermentation lactic acid bacteria fruit jam sensorial differences
As shown in table 6, even if adopting technique in the same manner as in Example 1, only with different fermenting agents, the local flavor of the fruit jam of gained but with the greatly differing from each other of embodiment gained.
Table 7 leaven difference occupation mode lactic acid bacteria fermentation fruit jam sensorial differences
As shown in Table 7, even if adopting fermenting agent in the same manner as in Example 1, the difference being only occupation mode will produce huge difference.
Claims (10)
1. the preparation method of a Fructus Mori low sugar compound nectar, it is characterised in that described method comprises the steps:
1) after Fructus Mori, Radix Dauci Sativae and Fructus Lycopersici esculenti being carried out scalding treatment respectively, then carry out making beating process respectively, obtain Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp; Carry out being mixed to get mixing pulp according to mass ratio 7.2:1:1.8 by gained Fructus Mori pulp, Radix Dauci Sativae pulp and tomato pulp; Add the white sugar that weight is mixing pulp 8-10% and the lowfat milk that weight is mixing pulp 5-8% to mixing pulp again and stir, then carrying out sterilization treatment, obtain mulberry compound fruit slurry;
2), after being activated by Yi Shite classics probiotic type ferment agent for Yoghourt, the fluid medium containing described leaven is obtained; It is filtered taking filtrate by step 1) gained mulberry compound fruit slurry again, gained filtrate is added in described fluid medium and carry out classification domestication cultivation, be not less than 10 to viable count9Individual/mL, obtains fermentation seed liquid;
3) by step 2) gained fermentation seed liquid is by 105The inoculum concentration of individual/mL is seeded to step 1) gained mulberry compound fruit slurry, and adds the lowfat milk that weight is mulberry compound fruit slurry 5%, in 37 DEG C of bottom fermentations 16-24 hour, obtains Fructus Mori low sugar compound nectar.
2. method according to claim 1, it is characterized in that, after step 3), also include step 3) gains carry out allotment concentration, described concentration is: utilize the pH to 3.4-3.6 of step 3) gains in citric acid adjustment, concentration it is heated under 60-80 DEG C of condition, add again weight be concentrated after the calcium chloride of described compound pulp weight 0.04% and weight be concentrated after the white sugar of described compound pulp weight 30%, when soluble solid reaches 45-49%, add weight be concentrated after the complex thickener of described compound pulp weight 0.5%-0.7%.
3. method according to claim 2, it is characterised in that described thickening agent is low methoxyl pectin and the former weight ratio of the former mixture of Xanthan gum, low methoxyl pectin and Xanthan gum is 1:1.
4. method according to any one of claim 1-3, it is characterised in that described method further comprises the steps of: and gained Fructus Mori low sugar compound nectar carried out microwave disinfection process or pasteurize processes and carries out fill; Microwave disinfection condition is: microwave frequency 2450Hz, power 700-800W, 80-90 DEG C, 8-13min; Pasteurize condition is: 90-100 DEG C, 10-20min.
5. method according to claim 1, it is characterised in that in step 1), to the scalding treatment of Fructus Mori be: with boiled water to Fructus Mori blanching 2-3min; To the scalding treatment of Fructus Lycopersici esculenti it is: Fructus Lycopersici esculenti is cut half, with boiled water blanching 2.5-4min; To the scalding treatment of Radix Dauci Sativae it is: Radix Dauci Sativae is cut into slices, with boiled water blanching 3-5min.
6. method according to claim 1, it is characterised in that in step 1), described making beating processes and is: utilize colloid mill fine grinding to pull an oar.
7. method according to claim 1, it is characterised in that in step 1), described sterilization treatment is: process 15-20min under 90-100 DEG C of condition.
8. method according to claim 1, it is characterized in that, step 2) in, the detailed process of described activation is: by Yi Shite classics probiotic type ferment agent for Yoghourt with 0.9% physiological saline solution, vibration is dissolved, and at room temperature activates 30min, then is linked in MRS fluid medium, constant temperature culture 24h at 37 DEG C, cultivates 2 times continuously; The formula of described MRS culture medium is: peptone l0g, Carnis Bovis seu Bubali cream l0g, yeast extract 5g, dipotassium hydrogen phosphate 2g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80 lmL, Magnesium sulfate heptahydrate 0.5g, manganese sulfate 0.25g, distilled water 1000mL, pH=6.2��6.4.
9. method according to claim 1, it is characterized in that, step 2) described in classification domestication cultivate process be: respectively preparation compound pulp filtrate volume mark be 25%, 50%, 75%, 100% fluid medium, by pulp liquid fraction order from low to high, carry out domestication in 37 DEG C to cultivate, cultivate 24-28h for every grade.
10. the Fructus Mori low sugar compound nectar that method described in any one of claim 1-9 prepares.
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