CN106107755A - A kind of long shelf-life low sugar watermelon peel jam and preparation method thereof - Google Patents
A kind of long shelf-life low sugar watermelon peel jam and preparation method thereof Download PDFInfo
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- CN106107755A CN106107755A CN201610588449.3A CN201610588449A CN106107755A CN 106107755 A CN106107755 A CN 106107755A CN 201610588449 A CN201610588449 A CN 201610588449A CN 106107755 A CN106107755 A CN 106107755A
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- jam
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- watermelon peel
- long shelf
- life
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 32
- 241000219109 Citrullus Species 0.000 title claims abstract description 21
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 25
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000003260 anti-sepsis Effects 0.000 claims abstract description 22
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 16
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940013618 stevioside Drugs 0.000 claims abstract description 16
- 235000019202 steviosides Nutrition 0.000 claims abstract description 16
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 14
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 14
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 12
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- 108010039918 Polylysine Proteins 0.000 claims description 29
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
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- 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 claims description 8
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- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
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- 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 6
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- 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 abstract description 4
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
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- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
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- 239000005452 food preservative Substances 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 230000035502 ADME Effects 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000270200 Citrullus vulgaris Species 0.000 description 1
- 235000012840 Citrullus vulgaris Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000021178 picnic Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of long shelf-life low sugar watermelon peel jam and preparation method thereof, described watermelon peel jam is made up of the raw material of following weight portion: Exocarpium Citrulli 40 80 parts, oligomeric isomaltose 5 15 parts, polydextrose 15 parts, stevioside 15 parts, vitamin 0.5 1.0, antisepsis antistaling agent 0.01 0.1 parts, food additive 0.1 1.0 parts, water is appropriate.The present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, fragrant and sweet tasty and refreshing, glittering and translucent, take full advantage of Exocarpium Citrulli antipyretic drive away summer heat, antiinflammatory, effect of blood pressure lowering Vitamin C；Being replaced sucrose by the sugar of the fiber-like such as oligomeric isomaltose, polydextrose and stevioside, make fruit jam agreeably sweet, greatly reduce the sugar content of fruit jam, sugar content is only about 5%, is suitable to overweight people and patients with diabetes mellitus；Also there is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam；The manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to popularization and application.
Description
Technical field
The invention belongs to agricultural byproducts processing technical field, relate to a kind of fruit jam and processing technology thereof, refer specifically to a kind of long
Shelf-life low sugar watermelon peel jam and preparation method thereof.
Background technology
Fruit jam, sweet and sour taste, it is western-style food, picnic, the instant food of travelling at home, is also cake, bread, confection, ice river in Henan Province
One of sandwich raw materials of food such as pouring.Fruit jam contains natural tartaric acid, can secrete by facilitating digestion liquid, has appetite strengthening, helps digest
Effect.Fruit jam can also increase pigment, and iron deficiency anemia is had auxiliary curative effect.Fruit jam, containing abundant potassium, zinc element, can eliminate tired
Labor, memory reinforcing, infant eats fruit jam can supplement calcium, phosphorus, prevention rickets.But, the sugar content one of traditional jams goods
As up to 60%-65%, cause mouthfeel the sweetest greasy, take in too much sugar unfavorable to health in addition, should not eat in a large number, and with
Obesity and the invasion and attack of diabetes, spread, low-sugar jam will become the main flow in following fruit jam market.
Exocarpium Citrulli nutrition is the abundantest, and it is many that it contains glucose, malic acid, fruit acid, saccharase, licopersicin and Hu Luobu etc.
Plant nutrient substance.Test prove Exocarpium Citrulli have antipyretic drive away summer heat, antiinflammatory and the effect of blood pressure lowering Vitamin C；It can promote the oldest of human body
Metabolism；The effect that can also play vessel softening and expansion blood vessel reduces cholesterol deposition on arterial wall.But, common people are not
Know how to eat Exocarpium Citrulli, the most still fall, the most unfortunately.Not only causing the wasting of resources, the Exocarpium Citrulli abandoned easily is ruined, is sent out
Smelly, cause environmental pollution, affect our living environment.
At present, the shelf-life of jam food is usually half a year to about 1 year.In order to seek exorbitant profit, overwhelming majority businessman
In order to extend storage life and the shelf life of fruit jam, it will usually add the chemical classes food preservative exceeded standard in fruit jam, through long
The experiment of phase and application understand, eat for a long time or exceed standard eat substantial amounts of chemical classes preservative will affect human body health.Remove
Outside this, food is put spoiled, rotten for a long time, is because the microbial reproductions such as antibacterial, mycete, yeast, decomposes composition of food, secretion
Noxious substance.Therefore, effective period of food quality to be extended, prevent food apoilage, emphasis will suppress antibacterial, mycete, yeast
Deng microbial reproduction.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of long shelf-life low sugar watermelon peel jam and preparation method thereof,
Take full advantage of Exocarpium Citrulli antipyretic drive away summer heat, antiinflammatory, blood pressure lowering, the characteristic of low sugar, also there is obvious bacteriostasis, preservation effect, from essence
On extend shelf-life of fruit jam, avoid Exocarpium Citrulli simultaneously and be dropped and waste.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of long shelf-life low sugar watermelon peel jam, is made up of the raw material of following weight portion: Exocarpium Citrulli 40-80 part, oligomeric different wheat
Bud sugar 5-15 part, polydextrose 1-5 part, stevioside 1-5 part, vitamin 0.5-1.0, antisepsis antistaling agent 0.01-0.1 part, food
Additive 0.1-1.0 part, water is appropriate.
As the prioritization scheme of this case, the percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-
20%, potassium sorbate 5%-15%, apple vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus
Supplied by sterile purified water.
As the prioritization scheme of this case, epsilon-polylysine selected by described polylysine.
As the prioritization scheme of this case, the manufacture method of described antisepsis antistaling agent, specifically include following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
As the prioritization scheme of this case, described food additive is food coloring or/and edible essence.
As the prioritization scheme of this case, described food coloring is Radix Dauci Sativae juice or Pulp Citrulli juice.
As the prioritization scheme of this case, described edible essence is apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence
In choose any one kind of them.
As the prioritization scheme of this case, described Exocarpium Citrulli 60 parts, oligomeric isomaltose 10 parts, polydextrose 2 parts, stevioside
2 parts, vitamin 0.5 part, antisepsis antistaling agent 0.06 part, food additive 0.5 part, 50 parts of water.
The manufacture method of a kind of long shelf-life low sugar watermelon peel jam, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in pot by b, put and boil 5 min on very hot oven, place into oligomeric isomaltose, gather
Glucose, stevioside and vitamin, heat while stirring, and changes the 20-30min that simmers in water after sugar fully dissolves；
C adds antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring makes it fully dissolve, then boils
10-12 min, takes a small amount of fruit jam with little spoon, pours in square position, if without wandering phenomenon, after fire cools down, pouring in container, adding a cover
Seal, cold preservation.
The invention has the beneficial effects as follows:
1, the present invention utilizes the Exocarpium Citrulli of recovery to be fabricated to watermelon peel jam, fragrant and sweet tasty and refreshing, glittering and translucent, takes full advantage of Citrullus vulgaris
Skin is antipyretic to drive away summer heat, antiinflammatory, effect of blood pressure lowering Vitamin C；
2, replaced sucrose by the sugar of the fiber-like such as oligomeric isomaltose, polydextrose and stevioside, make fruit jam agreeably sweet, greatly
Reducing greatly the sugar content of fruit jam, sugar content is only about 10%, is suitable to overweight people and patients with diabetes mellitus；
3, the antisepsis antistaling agent in the present invention is using polylysine as effective ingredient, has good antibacterial activity and thermally-stabilised
Property, there is certain antiphagin ability simultaneously, most of funguses and some virus are all had strong suppression to make by polylysine
With, it is therefore prevented that food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food；And with fruit
The acidic materials such as the acetic acid in vinegar, other acid antibacterial generation synergism, strengthen bacteriostasis, preservation effect；Safe and nontoxic, green
Color, noresidue, hence it is evident that decrease the addition of additive, effectively extend the shelf-life of fruit jam；
4, the manufacture method of watermelon peel jam is simple, convenient, with low cost, and average family just can realize voluntarily, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention and effect thereof are further elaborated.
A kind of long shelf-life low sugar watermelon peel jam, is made up of the raw material of following weight portion: Exocarpium Citrulli 40-80 part, oligomeric
Dextrinose 5-15 part, polydextrose 1-5 part, stevioside 1-5 part, vitamin 0.5-1.0, antisepsis antistaling agent 0.01-0.1 part,
Food additive 0.1-1.0 part, water is appropriate；Preferably, described Exocarpium Citrulli 60 parts, oligomeric isomaltose 10 parts, polydextrose 2
Part, stevioside 2 parts, vitamin 0.5 part, antisepsis antistaling agent 0.06 part, food additive 0.5 part, 50 parts of water.Wherein, food additive
Adding agent is food coloring or/and edible essence, to increase the color, smell and taste of fruit jam, increases the appetite of people；Food coloring is Radix Dauci Sativae
The natural pigment such as juice or Pulp Citrulli juice, it is to avoid health of human body is caused damage by the additives such as edible more artificial color；Edible essence
For apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence being chosen any one kind of them, because watermelon peel jam taste is lighter good to eat, greatly
Most children may not like, and by the edible essence of interpolation different taste to expand its taste, expands edible crowd.
Sugar material used in the present invention is mainly oligomeric isomaltose, polydextrose and stevioside etc., and some have health care merit
The nutritional labeling of energy；Wherein, oligomeric isomaltose has promotion human body bacillus bifidus propagation, the balance of regulating intestinal canal flora, promotees
Enter the wriggling of intestinal, loosening bowel to relieve constipation, promote the functions such as calcareous absorption；And it belongs to the unconventional dietary fiber of water solublity, therefore
There is the part physiological function of dietary fiber, as reduced serum cholesterol and preventing colon cancer.Oligomeric isomaltose has one
Fixed sugariness, can be used for substituting sucrose as functional sweetener, play a role, meet to greatest extent in low-energy food
Those like sweet food to worry again the requirement of the person of getting fat, and are available for diabetes patient and obese people eats.Polydextrose is water solublity
The another name of dietary fiber, is a kind of food component with heath-function, and the aqueous soluble dietary that can supplement needed by human body is fine
Dimension；Polydextrose has the characteristic of low in calories, stable, high toleration etc. because of it, is well-known good dietary fiber
Source；May replace the sugar in food and fat, have the effect improving Food Texture and mouthfeel.Stevioside is soluble in water, stevioside
With citric acid or glycine use, taste is good;Coordinating with other sweetening materials such as sucrose, fructose, taste matter is preferable；After Shi Yong not by
Absorb, do not produce heat energy, therefore be the good natural sweetener of diabetes, bariatric patients；The present invention is by oligomeric isomaltose, poly-
The sugar of the fiber-like such as glucose and stevioside replaces sucrose, makes fruit jam agreeably sweet, greatly reduces the sugar content of fruit jam, contain
Sugar amount is only about 5%, is suitable to overweight people and patients with diabetes mellitus.
Preferably, the percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-
15%, apple vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is mended by sterile purified water
Foot；Wherein epsilon-polylysine selected by polylysine.The manufacture method of described antisepsis antistaling agent, specifically includes following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
The present invention using polylysine as the effective ingredient of antisepsis antistaling agent, preferably epsilon-polylysine (ε-PL).First, poly-
Lysine, as a kind of antiseptics for natural food, has good antibacterial activity and heat stability, and polylysine is for most of G
+, G-antibacterial, fungus and some virus there is strong inhibitory action, there is certain antiphagin ability simultaneously, it is therefore prevented that
Food is putrid and deteriorated because of the breeding of the microorganisms such as antibacterial, inherently extends the shelf-life of food.Additionally, polylysine tool
There is the highest safety: chmice acute is administered orally toxicologic study and indicates polylysine avirulence；Antibacterial recovers sudden change and measures table
Bright polylysine is without mutagenicity；The absorption of the epsilon-polylysine of 14C-labelling, distribution, metabolism and excretion research (ADME) table
Bright, polylysine absorption extreme difference in the intestines and stomach, through the excretion of 168 hours, radioactivity all disappeared, and was shone by automatic radiant
Instrument is observed, and polylysine is not accumulation in each tissue and organ；The avirulence of above-mentioned experiment equal surface polylysine and use
Safety, further ensures food safety, not only has good anti-corrosive fresh-keeping function as food preservative freshness retaining agent,
And safe and nontoxic, noresidue.Adding apple vinegar in antisepsis antistaling agent, polylysine can be with the acid such as the acetic acid in fruit vinegar
Matter generation synergism, can strengthen fungistatic effect further；Add in fruit vinegar solution and be slowly added to polylysine and make it abundant
Dissolve, the mouthfeel of food will not be produced any impact.Potassium sorbate is the safest preservative, is frequently used for beverage, Fructus Vitis viniferae
The food such as wine, preserved fruit, canned food, soy sauce, vinegar, flour paste, fruit jam, pickles；Potassium sorbate is acid preservative, has higher antibacterial
Performance, all has inhibitory action to antibacterial, mycete, yeast；Experiment shows, polylysine is used along with other acid antibacterial
Biocidal property can be remarkably reinforced, reach longer effective period of food quality.Tea polyphenols (Tea Polyphenols) is Polyphenols in Folium Camelliae sinensis
The general name of material, including flavanol compound, anthocyanin class, flavonoid, flavonols and phenolic acids etc., wherein with flavanol compound material
(catechin) is mostly important；Tea polyphenols, also known as tea tan or tea tannin, is one of Main Ingredients and Appearance forming Tea color fragrance, is also tea
One of Main Ingredients and Appearance having health care in leaf.Research shows, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can have
Effect ground stops radioactive substance to invade bone marrow, and strontium 90 and Co 60 can be made to excrete rapidly, is described as " spoke by healthy and medical circle
Penetrate jinx ", it is possible to alleviate chemical substance and produce radiation at human body, be a kind of green health additive.The present invention is with polylysine
For effective ingredient, add multiple bacteriostatic preservative, safe and nontoxic, green, noresidue simultaneously, there is good bacteriostasis, preservation and make
With, inherently extend the shelf-life of food, half a year fruit jam shelf-life can be extended about.
The manufacture method of a kind of long shelf-life watermelon peel jam, comprises the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in pot by b, put and boil 5 min on very hot oven, place into oligomeric isomaltose, gather
Glucose, stevioside and vitamin, heat while stirring, and changes the 20-30min that simmers in water after sugar fully dissolves；
C adds antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring makes it fully dissolve, edible
Pigment is the natural pigment such as Radix Dauci Sativae juice or Pulp Citrulli juice, and edible essence is the edible perfume of apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste
Essence is chosen any one kind of them, then boils 10-12 min, take a small amount of fruit jam with little spoon, pour in square position, if without wandering phenomenon, cooling down from fire
After, pour in container, seal, cold preservation.
Above example is only exemplary, can't limit to the present invention, it should be pointed out that for those skilled in the art
For, under technology provided by the present invention is enlightened, other equivalent modifications made and improvement, it is regarded as the guarantor of the present invention
Protect scope.
Claims (9)
1. one kind long shelf-life low sugar watermelon peel jam, it is characterised in that: it is made up of the raw material of following weight portion: Exocarpium Citrulli 40-
80 parts, oligomeric isomaltose 5-15 part, polydextrose 1-5 part, stevioside 1-5 part, vitamin 0.5-1.0, antisepsis antistaling agent
0.01-0.1 part, food additive 0.1-1.0 part, water is appropriate.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 1, it is characterised in that: described antisepsis antistaling agent is each
The percentage by weight of component is: polylysine 10%-20%, potassium sorbate 5%-15%, apple vinegar 10%-20%, citric acid 3%-5%,
Tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is supplied by sterile purified water.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 2, it is characterised in that: described polylysine is selected
Epsilon-polylysine.
People's fruit fruit jam of a kind of long shelf-life the most according to claim 2, it is characterised in that: described antisepsis antistaling agent
Manufacture method, specifically includes following steps:
Apple vinegar sterile purified water is diluted by a, and the concentration of control apple vinegar aqueous solution is between 40%-60%, to apple vinegar water
Being slowly added to polylysine and potassium sorbate in solution by several times, stirring makes it fully dissolve；
Solution in b heating steps a, the temperature of control solution, at 60-85 DEG C, is sequentially added into tea polyphenols, xanthan in this solution
Glue and citric acid, be sufficiently stirred for dissolving, and cooling i.e. obtains fruit jam antisepsis antistaling agent.
One the most according to claim 1 long shelf-life low sugar watermelon peel jam, it is characterised in that: described food additive
For food coloring or/and edible essence.
One the most according to claim 5 long shelf-life low sugar watermelon peel jam, it is characterised in that: described food coloring is
Radix Dauci Sativae juice or Pulp Citrulli juice.
One the most according to claim 5 long shelf-life low sugar watermelon peel jam, it is characterised in that: described edible essence is
Apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence are chosen any one kind of them.
One the most according to claim 1 long shelf-life low sugar watermelon peel jam, it is characterised in that: described Exocarpium Citrulli 60
Part, oligomeric isomaltose 10 parts, polydextrose 2 parts, stevioside 2 parts, vitamin 0.5 part, antisepsis antistaling agent 0.06 part, food additive
Add agent 0.5 part, 50 parts of water.
9., according to the manufacture method of the arbitrary described a kind of long shelf-life low sugar watermelon peel jam of claim 1-8, its feature exists
In, comprise the following steps:
Exocarpium Citrulli is removed melon pulp by a, cleans with clear water, is pounded pureed in entering bruisher；
The Exocarpium Citrulli mud smashed to pieces and water are together poured in pot by b, put and boil 5 min on very hot oven, place into oligomeric isomaltose, gather
Glucose, stevioside and vitamin, heat while stirring, and changes the 20-30min that simmers in water after sugar fully dissolves；
C adds antisepsis antistaling agent, food coloring or/and edible essence in above-mentioned fruit jam pot, and stirring makes it fully dissolve, then boils
10-12 min, takes a small amount of fruit jam with little spoon, pours in square position, if without wandering phenomenon, after fire cools down, pouring in container, adding a cover
Seal, cold preservation.
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|---|---|---|---|
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246915A (en) * | 2010-12-21 | 2011-11-23 | 戴锐 | Watermelon peel jam and preparation method thereof |
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
-
2016
- 2016-07-25 CN CN201610588449.3A patent/CN106107755A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370125A (en) * | 2010-08-18 | 2012-03-14 | 中国农业大学 | Low-sugar flavorful jam and preparation method thereof |
| CN102246915A (en) * | 2010-12-21 | 2011-11-23 | 戴锐 | Watermelon peel jam and preparation method thereof |
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Address after: Liu Dong New District of Liuzhou city the Guangxi Zhuang Autonomous Region 545005 double Renlu No. 10 Guantang R & D center 2 Building No. 705 (Liu Zhougao and Secretary of Commerce Co. Ltd. hosted) Applicant after: LIUZHOU ZHONGPIN TECHNOLOGY CO., LTD. Address before: No. 16 Golden Road Liunan District of Liuzhou city in 545005 the Guangxi Zhuang Autonomous Region Tan Hui 1 Building 1 unit 5-13 No. Applicant before: LIUZHOU ZHONGPIN TECHNOLOGY CO., LTD. |
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Application publication date: 20161116 |