CN106174296A - A kind of long shelf-life health preserving people's fruit fruit jam and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of long shelf-life health preserving people's fruit fruit jam and preparation method thereof, fruit jam is made up of the raw material of following weight portion: people's fruit 60 100 parts, Mel 10 20 parts, maltose 10 20 parts, 24 parts of lemon juice, food additive 0.1 1.0 parts, nourishing additive agent 9 15, antisepsis antistaling agent 0.01 0.1 parts；Described nourishing additive agent is made up of the raw material of following weight portion: the Radix Astragali 1 1.2, Folium Ginseng 1 1.5, Fructus Crataegi 1.5 2, Radix Angelicae Sinensis 1.2 1.5, Fructus Benincasae 89, cheese 0.5 1, red wine 0.5 1.0.The present invention will be enriched in people's fruit of abundant nutrition and is fabricated to fruit jam, has expanded its deep process technology；Taking full advantage of people's fruit high protein, low sugar, rich in several mineral materials and effect of trace element, containing multiple medicinal herb components, often eating can nourishing blood to tranquillize the mind, liver heat removing function of gallbladder promoting, replenishing QI to invigorate the spleen；Also there is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam；Manufacture method is simple, convenient, with low cost, fully, comprehensively remains its original nutritive value.

Description

A kind of long shelf-life health preserving people's fruit fruit jam and preparation method thereof

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 health preserving people's fruit fruit 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.

People's fruit original name is Solanum muicatum, has another name called Solanum muricatum, garcinia mangostana, is a kind of high nutrition fruit, and sarcocarp delicate fragrance succulence, in abdomen Seedless, unique flavor, there is the features such as high protein, low fat, low sugar, rich in proteins, vitamin, mineral element and multiple micro- Secondary element, wherein zinc element content is the highest, and contained nutritional labeling is higher, more comprehensive. the needs that human body can be supplemented of food.Herba Herminii There is higher healthy nutritive value, have the good reputation of the king of " Promethean fire ", " anticancer king ".

At present, the processing and utilization of people's fruit is worth and not yet excavates, and the overwhelming majority is eaten raw as fruit, again because of the guarantor of people's fruit The fresh phase is shorter, causes the deep processing of people's fruit and market to be very restricted.Therefore, people's fruit deep processing is ground by increasing Study carefully, new market efficiency and prospect will be brought.

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 health preserving people's fruit fruit jam and preparation method thereof, To fill up the blank of prior art, fully, comprehensively maintain the nutrient of people's fruit, add Chinese medicine preparation and become with its nutrition abundant Point, also there is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam.

The present invention is achieved through the following technical solutions above-mentioned purpose:

A kind of long shelf-life health preserving people's fruit fruit jam, is made up of the raw material of following weight portion: people's fruit 60-100 part, Mel 10- 20 parts, maltose 10-20 part, lemon juice 2-4 part, food additive 0.1-1.0 part, nourishing additive agent 9-15, anti-corrosive fresh-keeping Agent 0.01-0.1 part；

Described nourishing additive agent is made up of the raw material of following weight portion: Radix Astragali 1-1.2, Folium Ginseng 1-1.5, Fructus Crataegi 1.5-2, Radix Angelicae Sinensis 1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 0.5-1.0；

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 supplied by sterile purified water.

As the prioritization scheme of this case, the manufacture method of affiliated nourishing additive agent specifically includes following steps:

(1) by the Radix Astragali, Folium Ginseng, Fructus Crataegi, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 30-40 min of 2-3 times amount, filter cleaner, receive Concentrate after collection filtrate extraction, obtain Chinese medicine juice；

(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature Spend 40-50 DEG C of slow fire and boil 40-50 min, boil while stir to thickness and i.e. obtain nourishing additive agent.

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 wolfberry 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 people's fruit 80 parts, Mel 15 parts, maltose 10 parts, 2.0 parts of lemon juice, Food additive 0.5 part, nourishing additive agent 10 parts, antisepsis antistaling agent 0.07 part, in described nourishing additive agent: the Radix Astragali 1.2 parts, people Rhizoma panacis majoris 1 part, Fructus Crataegi 1.8 parts, Radix Angelicae Sinensis 1.5 parts, 8 parts of Fructus Benincasae, 0.7 part of cheese, red wine 0.5 part.

The manufacture method of a kind of long shelf-life health preserving people's fruit fruit jam, comprises the following steps:

People's fruit clear water is cleaned by a, is pounded pureed in entering bruisher；

B is by the sarcocarp of life puree smashed to pieces and fruit juice separating, and sarcocarp is put into gauze, utilized fruit juice repeatedly to rinse, leach relatively Oarse-grained peel, stays thin sarcocarp and fruit juice；

C takes the fruit juice of half and pours into together in pot with lemon juice, puts and boils on very hot oven, puts into Mel and maltose, and limit is heated Limit is stirred, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；By residue fruit juice with the sarcocarp after filtering together Putting into fruit jam pot, simmer in water 10-30min；

The syrup made in above-mentioned steps c is poured in above-mentioned fruit jam pot and is stirred by d, add in pot simultaneously nourishing additive agent, Antisepsis antistaling agent, food coloring are or/and edible essence, then boil 20-40 min, take a small amount of fruit jam with little spoon, pour in square position, if Without wandering phenomenon, after fire cools down, pour in container, seal, cold preservation.

The invention has the beneficial effects as follows:

1, the present invention will be enriched in people's fruit of abundant nutrition and is fabricated to fruit jam, takes full advantage of people's fruit high protein, low sugar, rich in Several mineral materials and effect of trace element, fragrant and sweet tasty and refreshing, glittering and translucent, it is to avoid people's fruit is only used as the present situation that fruit is eaten raw, Expand its deep process technology, fill up the blank of prior art；

2, 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；

3, the present invention is possibly together with multiple medicinal herb components, often eats and can reach nourishing blood to tranquillize the mind, liver heat removing function of gallbladder promoting, the merit of replenishing QI to invigorate the spleen Effect；

4, the manufacture method of people's fruit fruit jam is simple, convenient, with low cost, fully, comprehensively remains its original battalion Support and be worth, it is to avoid nutrient destroys and runs off, and average family can realize voluntarily, be suitable to popularization and 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 health preserving people's fruit fruit jam, is made up of the raw material of following weight portion: people's fruit 60-100 part, Mel 10-20 part, maltose 10-20 part, lemon juice 2-4 part, food additive 0.1-1.0 part, nourishing additive agent 9-15, anticorrosion are protected Fresh dose of 0.01-0.1 part；Described nourishing additive agent is made up of the raw material of following weight portion: Radix Astragali 1-1.2, Folium Ginseng 1-1.5, mountain Short, bristly hair or beard 1.5-2, Radix Angelicae Sinensis 1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 0.5-1.0.The manufacture method tool of affiliated nourishing additive agent Body comprises the following steps:

(1) by the Radix Astragali, Folium Ginseng, Fructus Crataegi, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 30-40 min of 2-3 times amount, filter cleaner, receive Concentrate after collection filtrate extraction, obtain Chinese medicine juice；

(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature Spend 40-50 DEG C of slow fire and boil 40-50 min, boil while stir to thickness and i.e. obtain nourishing additive agent.

Preferably, described people's fruit 80 parts, Mel 15 parts, maltose 10 parts, 2.0 parts of lemon juice, food additive 0.5 Part, nourishing additive agent 10 parts, antisepsis antistaling agent 0.07 part, in described nourishing additive agent: the Radix Astragali 1.2 parts, Folium Ginseng 1 part, Fructus Crataegi 1.8 parts, Radix Angelicae Sinensis 1.5 parts, 8 parts of Fructus Benincasae, 0.7 part of cheese, red wine 0.5 part.Wherein, food additive is food coloring or/and eat With essence, to increase the color, smell and taste of fruit jam, increase the appetite of people；Food coloring is the natural pigment such as Radix Dauci Sativae juice or wolfberry juice, Avoid the additives such as edible more artificial color that health of human body is caused damage；Edible essence is apple aroma, strawberry flavor, Fructus Citri sinensis taste Or Semen phaseoli radiati taste edible essence is chosen any one kind of them, because people's fruit sugar content is relatively low, and taste is the lightest good to eat, most of children May not like, by the edible essence of interpolation different taste to expand its taste, expand edible crowd；Pure natural all selected by raw material Food materials, belong to pollution-free food, meet the current people requirement to food health.

The percentage by weight of each component of described antisepsis antistaling agent is: polylysine 10%-20%, potassium sorbate 5%-15%, Herba Marsileae Quadrifoliae Fruit vinegar 10%-20%, citric acid 3%-5%, tea polyphenols 0.5%-1.5%, xanthan gum 2%-4%, surplus is supplied by sterile purified water, 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 health preserving people's fruit fruit jam, this method is simple to operate, reasonable, with low cost, energy Fully, its original nutritive value is comprehensively retained, it is to avoid nutrient destroys and runs off, and has been simultaneously introduced Chinese medicine preparation, has entered one Step enriches nutrient, often edible reaches nourishing blood to tranquillize the mind, liver heat removing function of gallbladder promoting, effect of replenishing QI to invigorate the spleen, specifically includes following steps:

People's fruit clear water is cleaned by a, is pounded pureed in entering bruisher；

B is by the sarcocarp of life puree smashed to pieces and fruit juice separating, and sarcocarp is put into gauze, utilized fruit juice repeatedly to rinse, leach relatively Oarse-grained peel, stays thin sarcocarp and fruit juice；Because of people's tasty and refreshing succulence of fruit sarcocarp, utilize fruit juice repeatedly to rinse sarcocarp and filter off fruit Skin, avoids the addition of water, it is to avoid nutrient is diluted in the manufacturing process of fruit jam, and occurs nutrient during subsequent heat Run off, more comprehensively remain the nutritional labeling in people's fruit；

C takes the fruit juice of half and pours into together in pot with lemon juice, puts and boils on very hot oven, puts into Mel and maltose, and limit is heated Limit is stirred, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；Similarly, utilize fruit juice to melt sugar, make Syrup, it is to avoid nutrient dilution, loss；With the sarcocarp after filtering, residue fruit juice is put into fruit jam pot together, and simmer in water 10- 30min；

The syrup made in above-mentioned steps c is poured in above-mentioned fruit jam pot and is stirred by d, add in pot simultaneously nourishing additive agent, Antisepsis antistaling agent, food coloring are or/and edible essence, and food coloring is the natural pigment such as Radix Dauci Sativae juice or wolfberry juice, edible essence For apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence are chosen any one kind of them, then boil 20-40 min, take a small amount of fruit with little spoon Beans, pours in square position, if without wandering phenomenon, after fire cools down, pouring in container, sealing, and 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 (8)

1. one kind long shelf-life health preserving people's fruit fruit jam, it is characterised in that: it is made up of the raw material of following weight portion: people's fruit 60- 100 parts, Mel 10-20 part, maltose 10-20 part, lemon juice 2-4 part, food additive 0.1-1.0 part, nourishing additive agent 9-15, antisepsis antistaling agent 0.01-0.1 part；

Described nourishing additive agent is made up of the component of following weight portion: Radix Astragali 1-1.2, Folium Ginseng 1-1.5, Fructus Crataegi 1.5-2, Radix Angelicae Sinensis 1.2-1.5, Fructus Benincasae 8-9, cheese 0.5-1, red wine 0.5-1.0；

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 supplied by sterile purified water.

One the most according to claim 1 health preserving of long shelf-life people's fruit fruit jam, it is characterised in that: affiliated nourishing additive agent Manufacture method specifically include following steps:

(1) by the Radix Astragali, Folium Ginseng, Fructus Crataegi, the Radix Angelicae Sinensis aquesterilisa slow fire boiling 30-40 min of 2-3 times amount, filter cleaner, receive Concentrate after collection filtrate extraction, obtain Chinese medicine juice；

(2) Fructus Benincasae, cheese are mixed into after blender stirs into mud, add Chinese medicine juice and the red wine of gained in step (1), control temperature Spend 40-50 DEG C of slow fire and boil 40-60 min, boil while stir to thickness and i.e. obtain nourishing additive agent.

One the most according to claim 1 health preserving of long shelf-life people's fruit fruit jam, it is characterised in that: described antisepsis antistaling agent Manufacture method, 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.

One the most according to claim 1 health preserving of long shelf-life people's fruit fruit jam, it is characterised in that: described food additive For food coloring or/and edible essence.

One the most according to claim 4 health preserving of long shelf-life people's fruit fruit jam, it is characterised in that: described food coloring is Radix Dauci Sativae juice or wolfberry juice.

One the most according to claim 4 health preserving of long shelf-life people's fruit fruit 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 health preserving of long shelf-life people's fruit fruit jam, it is characterised in that: described people's fruit 80 Part, Mel 15 parts, maltose 10 parts, 2.0 parts of lemon juice, food additive 0.5 part, nourishing additive agent 10 parts, anti-corrosive fresh-keeping Agent 0.07 part, in described nourishing additive agent: the Radix Astragali 1.2 parts, Folium Ginseng 1 part, Fructus Crataegi 1.8 parts, Radix Angelicae Sinensis 1.5 parts, 8 parts of Fructus Benincasae, milk 0.7 part of cheese, red wine 0.5 part.

8., according to the manufacture method of the arbitrary described a kind of long shelf-life health preserving people's fruit fruit jam of claim 1-7, its feature exists In, specifically include following steps:

People's fruit clear water is cleaned by a, is pounded pureed in entering bruisher；

B is by the sarcocarp of life puree smashed to pieces and fruit juice separating, and sarcocarp is put into gauze, utilized fruit juice repeatedly to rinse, leach relatively Oarse-grained peel, stays thin sarcocarp and fruit juice；

C takes the fruit juice of half and pours into together in pot with lemon juice, puts and boils on very hot oven, puts into Mel and maltose, and limit is heated Limit is stirred, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；By residue fruit juice with the sarcocarp after filtering together Putting into fruit jam pot, simmer in water 10-30min；

The syrup made in above-mentioned steps c is poured in above-mentioned fruit jam pot and is stirred by d, add in pot simultaneously nourishing additive agent, Antisepsis antistaling agent, food coloring are or/and edible essence, then boil 20-40 min, take a small amount of fruit jam with little spoon, pour in square position, if Without wandering phenomenon, after fire cools down, pour in container, seal, cold preservation.