CN106235168A - A kind of long shelf-life sugar-free people fruit fruit jam and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of long shelf-life sugar-free people fruit fruit jam and preparation method thereof, fruit jam is made up of the raw material of following weight portion: people's fruit 80 100 parts, oligomeric isomaltose 5 10 parts, polydextrose 15 parts, stevioside 15 parts, antisepsis antistaling agent 0.01 0.1 parts, food additive 0.1 1.0 parts.The present invention will be enriched in people's fruit of abundant nutrition and is fabricated to fruit jam, 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, has expanded its deep process technology, has filled up the blank of prior art；Having obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam, the sugar of the fiber-like such as oligomeric isomaltose, polydextrose and stevioside replace sucrose, can be effectively improved the mouthfeel of fruit jam, be suitable to various people and eat, beans is agreeably sweet；Manufacture method is simple, convenient, with low cost, fully, comprehensively remain its original nutritive value, it is to avoid nutrient destroys and runs off, and is suitable to popularization and application.

Description

A kind of long shelf-life sugar-free people 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 sugar-free people 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 ".Additionally, people's fruit sugar content The lowest, sugar content is less than 6%, is therefore extremely suitable to overweight people and patients with diabetes mellitus.

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 sugar-free people fruit fruit jam and preparation method thereof, To fill up the blank of prior art, take full advantage of the characteristic that people's fruit sugar content is low, save the nutrient of people's fruit comprehensively from damage, tool There is obvious bacteriostasis, preservation effect, inherently extend the shelf-life of fruit jam, expanded deep process technology and the people of people's fruit The market of fruit.

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

A kind of long shelf-life sugar-free people fruit fruit jam, is made up of the raw material of following weight portion: people's fruit 80-100 part, oligomeric different wheat Bud sugar 5-10 part, polydextrose 1-5 part, stevioside 1-5 part, antisepsis antistaling agent 0.01-0.1 part, food additive 0.1-1.0 Part.

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 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 90 parts, oligomeric isomaltose 10 parts, polydextrose 2 parts, stevioside 2 parts, antisepsis antistaling agent 0.08 part, food additive 0.5 part.

The manufacture method of a kind of long shelf-life sugar-free people 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 amount and pours in fruit jam pot, puts and boils on very hot oven, puts into oligomeric isomaltose, polydextrose and Flos Chrysanthemi Sugar, heats while stirring, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；After same for residue fruit juice filtration Sarcocarp put into fruit jam pot together, simmer in water 10-30min；

The syrup made in antisepsis antistaling agent and above-mentioned steps c is together poured in above-mentioned fruit jam pot and is stirred by d, simultaneously to Add food coloring in pot or/and edible essence, then boil 10-20 min, take a small amount of fruit jam with little spoon, pour in square position, if nothing Wandering phenomenon, after fire cools down, pours in container, seals, 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, fragrant and sweet tasty and refreshing, glittering and translucent, it is to avoid people's fruit is only made The present situation eaten raw for fruit, has expanded its deep process technology, has filled up the blank of prior art；

2, taking full advantage of people's fruit high protein, low sugar, rich in several mineral materials and effect of trace element, sweet mouthfeel is felt well Mouthful, beans body is glittering and translucent, effectively extends the fresh-keeping cycle of people's fruit；

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, sucrose is replaced by the sugar of the fiber-like such as oligomeric isomaltose, polydextrose and stevioside, because of people's fruit sugar content very Low, add the above-mentioned sugar effective mouthfeel improving fruit jam of energy, be suitable to various people and eat, beans is agreeably sweet, is suitable to overweight people And patients with diabetes mellitus；

5, 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 sugar-free people fruit fruit jam, is made up of the raw material of following weight portion: people's fruit 80-100 part, oligomeric Dextrinose 5-10 part, polydextrose 1-5 part, stevioside 1-5 part, antisepsis antistaling agent 0.01-0.1 part, food additive 0.1- 1.0 part；Preferably, described people's fruit 90 parts, oligomeric isomaltose 10 parts, polydextrose 2 parts, stevioside 2 parts, antisepsis antistaling agent 0.08 part, food additive 0.5 part.Wherein, food additive is food coloring or/and edible essence, to increase the color of fruit jam Fragrance, increases the appetite of people；Food coloring is the natural pigment such as Radix Dauci Sativae juice or wolfberry juice, it is to avoid edible more artificial color Deng additive, health of human body is caused damage；Edible essence is to appoint in apple aroma, strawberry flavor, Fructus Citri sinensis taste or Semen phaseoli radiati taste edible essence Choosing one, because people's fruit sugar content is relatively low, and taste is the lightest good to eat, and most of children may not like, by adding not With the edible essence of taste to expand its taste, expand edible crowd；The food materials of pure natural all selected by raw material, belong to green food Product, meet the current people requirement to food health.

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.

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, while improving fruit jam mouthfeel, maintains The low sugary characteristic of people's fruit, is extremely suitable to overweight people and patients with diabetes mellitus.

The manufacture method of a kind of long shelf-life sugar-free people fruit fruit jam, this method is simple to operate, reasonable, with low cost, energy Fully, comprehensively retain its original nutritive value, it is to avoid nutrient destroys and runs off, 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；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 amount and pours in fruit jam pot, puts and boils on very hot oven, puts into oligomeric isomaltose, polydextrose and Flos Chrysanthemi Sugar, heats while stirring, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；For avoiding nutrient dilution, stream Lose, be difficult to long heat time heating time, it is to avoid oligomeric isomaltose, polydextrose and stevioside lost efficacy；After same for residue fruit juice filtration Sarcocarp put into fruit jam pot together, simmer in water 10-30min；

The syrup made in antisepsis antistaling agent and above-mentioned steps c is together poured in above-mentioned fruit jam pot and is stirred by d, simultaneously to In pot, addition food coloring is or/and edible essence, and food coloring is the natural pigment such as Radix Dauci Sativae juice or wolfberry juice, and 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, then boils 10-20 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 (9)

1. one kind long shelf-life sugar-free people fruit fruit jam, it is characterised in that: it is made up of the raw material of following weight portion: people's fruit 80- 100 parts, oligomeric isomaltose 5-10 part, polydextrose 1-5 part, stevioside 1-5 part, antisepsis antistaling agent 0.01-0.1 part, food Additive 0.1-1.0 part.

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 sugar-free people fruit fruit 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 sugar-free people 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 5 long shelf-life sugar-free people 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 long shelf-life sugar-free people fruit fruit jam, it is characterised in that: described people's fruit 90 Part, oligomeric isomaltose 10 parts, polydextrose 2 parts, stevioside 2 parts, antisepsis antistaling agent 0.08 part, food additive 0.5 part.

9., according to the manufacture method of the arbitrary described a kind of long shelf-life sugar-free people fruit fruit jam of claim 1-8, 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 amount and pours in fruit jam pot, puts and boils on very hot oven, puts into oligomeric isomaltose, polydextrose and Flos Chrysanthemi Sugar, heats while stirring, and changes the 10-20min that simmers in water, make syrup after sugar fully dissolves；After same for residue fruit juice filtration Sarcocarp put into fruit jam pot together, simmer in water 10-30min；

The syrup made in antisepsis antistaling agent and above-mentioned steps c is together poured in above-mentioned fruit jam pot and is stirred by d, simultaneously to Add food coloring in pot or/and edible essence, then boil 10-20 min, take a small amount of fruit jam with little spoon, pour in square position, if nothing Wandering phenomenon, after fire cools down, pours in container, seals, cold preservation.