CN107440023A - A kind of mango jam and preparation method thereof - Google Patents
A kind of mango jam and preparation method thereof Download PDFInfo
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- CN107440023A CN107440023A CN201710708378.0A CN201710708378A CN107440023A CN 107440023 A CN107440023 A CN 107440023A CN 201710708378 A CN201710708378 A CN 201710708378A CN 107440023 A CN107440023 A CN 107440023A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The present invention provides a kind of mango jam and preparation method thereof, belongs to food processing field, the mango jam is made up of the raw material of following parts by weight：85 100 parts of mango, 15 20 parts of coconut juice, 10 15 parts of aloe, 12 18 parts of pawpaw, 5 10 parts of grapefruit, 58 parts of carambola, 25 parts of loquat, 12 parts of konjaku flour, 46 parts of lemon, 20 30 parts of rock sugar, 0.3 0.5 parts of plant extract agent, appropriate amount of water；The invention also discloses a kind of preparation method of mango jam.Gained mango jam of the invention is nutritious, and the effect of having QI invigorating gut purge, nourishing Yin and moistening lung, beautifying face and moistering lotion and improve body immunity, instant, mouthfeel is excellent, has special nutritive value and health-care effect, and suitable various people eat.
Description
【Technical field】
The present invention relates to food processing field, especially a kind of mango jam and preparation method thereof.
【Technical background】
Mango is world-renowned tropical fruit (tree), originates in India and Malaya archipelago.At present, China only has the hundred of Guangxi
The ground such as color, Nanning, Yulin, the Leizhou island in Guangdong, the western and eastern in Hainan, the Xishuangbanna in Yunnan, Anxi, the ZhangZhou in Fujian；Four
Plant on the ground such as the ferry in river；Bose City is one of maximum mango production base in China, and mango industry has turned into Bose City agricultural
One of pillar industry, to the year two thousand twenty, whole city's mango area will expand into 70,000 hectares, and Mango Output reaches 500,000 tons.But Mangifera
In climacteric type fruit, harvest on the occasion of summer and autumn, adopt rear rapid after-ripening, it is perishable and to low-temperature sensitive, it is subject to damage to plants caused by sudden drop in temperature not
Storage tolerance.Therefore, carry out mango in depth and multi items exploitation, be that mango industry meets the market requirement, improves economic effect
The vital task of benefit, and ensure the basic demand that mango planting industry develops in a healthy way.
Mango pulp succulence, taste is fragrant and sweet, many mango series of products can be processed into, such as mango wine, mango juice, mango
Dry, mango chutney, candied mango etc., but these techniques are immature at present, research both domestic and external is less, causes mango Deep processing pedagogy
Utilize the development for falling behind its planting industry.Mango jam more can completely keep its nutritional ingredient, instant, and mouthfeel is excellent
It is good, there are abundant nutritive value and good health-care effect, suitable various people to eat.
In summary, the economic benefit for strengthening its industry can be promoted by making the technique of mango jam, can meet market need
Ask, moreover it is possible to improve the economic value added of mango, meet the needs of current consumer groups.
【The content of the invention】
In view of posed problems above, the invention provides a kind of mango jam and preparation method thereof, gained mango jam
Nutritious, sour and sweet palatability, modest viscosity, there is QI invigorating gut purge, nourishing Yin and moistening lung, beautifying face and moistering lotion and the work(for improving body immunity
Effect, instant, mouthfeel is excellent, and suitable various people eat.
Technical scheme is as follows：
A kind of mango jam, it is made up of the raw material of following parts by weight：Mango 85-100 parts, coconut juice 15-20 parts, aloe 10-
15 parts, pawpaw 12-18 parts, grapefruit 5-10 parts, carambola 5-8 parts, loquat 2-5 parts, konjaku flour 1-2 parts, lemon 4-6 parts, rock sugar 20-
30 parts, plant extract agent 0.3-0.5 parts, appropriate amount of water；Wherein,
The preparation method of the plant extract agent is：Mulberry leaf 10-15 parts, perillaseed leaf 6-8 parts, radix polygonati officinalis are collected according to parts by weight
2-4 parts, fruit of Chinese magnoliavine 1-2 parts；By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a,
Small fire boiling 1-2h, cooled and filtered are used after mixture a to be put into the cold water soak 1-2h of its 6-8 times of quality, gained filtrate is
For plant extract agent.
Further, the mango jam is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, aloe 14
Part, 16 parts of pawpaw, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjaku flour, 5 parts of lemon, 25 parts of rock sugar, plant extract agent
0.4 part, appropriate amount of water.
Further, the plant extract agent is made up of the raw material of following parts by weight：12 parts of mulberry leaf, 7 parts of perillaseed leaf, jade
3 parts of bamboo, 1.5 parts of the fruit of Chinese magnoliavine.
The present invention also provides a kind of preparation method of mango jam, comprises the following steps：
(1) mango is cleaned with clear water, be put into 85-100 DEG C of hot water, blanching 1-2min, remove mango epidermis and core, will
After gained mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3-4 times of pulp quality
35-40min is boiled in water, then pulp is put into juice extractor together with water and squeezed the juice, the material after squeezing the juice is put into rotating speed is
Centrifuged in 3000-3500r/min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 3-5min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.8-1cm fritter, the aloe block cut is put into step (2) described blended fruit juice, soaked in the environment of being put in 5-7 DEG C
10-14h, obtain mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2-3min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant dissolving,
Then add konjaku flour temperature control is continued into infusion at 88-95 DEG C, is stirred continuously, until water content is 32-36%, produce awns
Fruit jam, its temperature is fitted into packing jar more than 85 DEG C and sealed；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Further, in step (4), the usage amount of the D-araboascorbic acid sodium is the 0.04- of the mango pulp
0.05wt%.
Further, in step (4), the preparation method of the lemon juice is that after lemon is removed the peel, Limon pulp is put
Enter in 2-3 times of water of pulp quality, Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, after squeezing the juice
Material is put into 3000r/min supercentrifuges and centrifuged, and fruit juice and pomace is separated, gained fruit juice is lemon juice.
The invention provides a kind of mango jam and preparation method thereof, compared with prior art, has the advantages that：
1. the raw material of mango jam of the present invention include mango, coconut juice, aloe, pawpaw, grapefruit, carambola, loquat, konjaku flour,
Lemon, rock sugar, plant extract agent, appropriate amount of water, jam made of major ingredient is cooked with mango, in pawpaw used containing carrotene and
Abundant vitamin C, they have very strong oxidation resistance, help body repair tissue, eliminate noxious material, can also strengthen people
Body immunity；Vitamin C content in grapefruit is extremely abundant, can promote antibody tormation, strengthen the function of detoxification of human body, wherein rich
The citrin contained, skin elasticity can be strengthened, reduce pore, also containing abundant pectin composition in grapefruit, low-density can be reduced
The content of lipoprotein cholesterol, mitigate the damage of arterial blood tube wall, safeguard vascular function, prevent heart disease；Carambola has heat-clearing
Removing toxic substances, reduce the effect of blood fat, volatile ingredient, carotene compounds, carbohydrate, organic acid and vitamin are rich in carambola
B, C etc.；Containing various fructose, glucose, potassium, phosphorus, iron, calcium and vitamin A, B, C etc. in loquat, there is the work(to moisten the lung and relieve the cough
Effect；Coconut juice contains the compositions such as abundant protein, fat, vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium, the driving away summer heat that can quench one's thirst, promotes the production of body fluid
Diuresis, dispelling wind and eliminating dampness；Aloe has the effect of purging intense heat and detonicating, stagnation resolvation anti-inflammatory；The material contained in lemon can not only play regulation
The effect of taste, the loss of vitamin in manufacturing process can be also reduced, improve the nutritive value of product；The present invention is by several raw materials
Compound together, not only nutritive value is high, and by the complementation on pharmacological function, plays a part of Synergistic, instant,
Mouthfeel is excellent, and there are abundant nutritive value and good health-care effect, suitable various people to eat.
2. the present invention with the addition of plant extract agent in manufacturing process, the plant extract agent is from mulberry leaf, perillaseed leaf, jade
Extraction obtains in bamboo, the fruit of Chinese magnoliavine, and mulberry leaf, radix polygonati officinalis have the effect of dispelling wind and heat from the body, clearing away the lungheat and moisturizing, clear liver and improve vision；Perillaseed leaf inducing diaphoresis
The effect of cold dispelling, antibacterial removing toxic substances, relieving cough and reducing sputum, qi-regulating dampness elimination；The fruit of Chinese magnoliavine have astringe the lung to stop cough, nourish it is puckery essence, antidiarrheal hidroschesis it
Effect；The plant additive of gained, which is put into mango jam, can increase its flavor, eliminate mango jam humidity hysteresis grow it is greasy, make mouthfeel
It is more salubrious, while the effect of also special fragrance, also clearing liver removing toxic substances, moistening lung eliminating dampness.
3. the present invention adds the konjaku flour of specified quantitative in manufacturing process, the main component of konjaku is glucomannans, is one
Kind low calorie, low-protein, the food of high dietary-fiber, and the ten several amino acid and trace element rich in needed by human body,
As functional food, there is certain curative effect to hypertension, obesity, diabetes, constipation, vivotoxin and rubbish can be discharged,
Prevent colon cancer, add konjaku flour in the present invention, the soft taste of mango jam can be made moderate, it is homogeneous and do not interfere with
The flavor of mango jam, make the adhesion of fruit juice flotation while suppress ice crystal generation, ensure that structure is smooth, it is uniform floating to form finished product
Liquid tissue, thickening, emulsification are played, improve mouthfeel, meanwhile, keep product stable in freezing.
The present invention uses specific sterilising temp and sterilization time, and influence of this method to product is small, can keep mango
The taste and flavor of jam.In a word, mango jam provided by the invention and preparation method thereof, gained mango jam is nutritious,
The effect of with nourishing Yin and moistening lung, beautifying face and moistering lotion and improving body immunity, instant, mouthfeel is excellent, is adapted to various people's food
With.
【Embodiment】
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of mango jam, it is made up of the raw material of following parts by weight：85 parts of mango, 15 parts of coconut juice, 10 parts of aloe, pawpaw 12
Part, 5 parts of grapefruit, 5 parts of carambola, 2 parts of loquat, 1 part of konjaku flour, 4 parts of lemon, 20 parts of rock sugar, 0.3 part of plant extract agent, appropriate amount of water；
Wherein, the preparation method of the plant extract agent is：10 parts of mulberry leaf, 6 parts of perillaseed leaf, 2 parts of radix polygonati officinalis, the five tastes are collected according to parts by weight
1 part of son；By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 2cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, mixture a is put into
Small fire boiling 1h is used after the cold water soak 1h of its 6 times of quality, cooled and filtered, gained filtrate is plant extract agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 85 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3 times of water of pulp quality
In boil 35min, then pulp is put into juice extractor together with water and squeezed the juice, it is 3000r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 3min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.8cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 10h is soaked in the environment of being put in 5 DEG C, obtains
To mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant and is dissolved, so
Konjaku flour is added afterwards temperature control is continued into infusion at 88 DEG C, is stirred continuously, until water content is 32%, produce mango jam,
Its temperature is fitted into packing jar more than 85 DEG C and sealed；Wherein, the usage amount of the D-araboascorbic acid sodium is the mango
The 0.04wt% of pulp；The preparation method of the lemon juice is after lemon is removed the peel, and Limon pulp is put into 2 times of water of pulp quality
In, Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, the material after squeezing the juice is put into 3000r/min
Centrifuge, fruit juice and pomace are separated, gained fruit juice is lemon juice in supercentrifuge；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Embodiment 2
A kind of mango jam, it is made up of the raw material of following parts by weight：100 parts of mango, 20 parts of coconut juice, 15 parts of aloe, pawpaw
18 parts, 10 parts of grapefruit, 8 parts of carambola, 5 parts of loquat, 2 parts of konjaku flour, 6 parts of lemon, 30 parts of rock sugar, 0.5 part of plant extract agent, water fits
Amount；Wherein, the preparation method of the plant extract agent is：According to parts by weight collect 15 parts of mulberry leaf, 8 parts of perillaseed leaf, 4 parts of radix polygonati officinalis,
2 parts of the fruit of Chinese magnoliavine；By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, by mixture a
Small fire boiling 2h is used after being put into the cold water soak 2h of its 8 times of quality, cooled and filtered, gained filtrate is plant extract agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 100 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by institute
After obtaining mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 4 times of water of pulp quality
In boil 40min, then pulp is put into juice extractor together with water and squeezed the juice, it is 3500r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 5min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
1cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 14h is soaked in the environment of being put in 7 DEG C, obtains
Mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 3min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant and is dissolved, so
Konjaku flour is added afterwards temperature control is continued into infusion at 95 DEG C, is stirred continuously, until water content is 36%, produce mango jam,
Its temperature is fitted into packing jar more than 85 DEG C and sealed；Wherein, the usage amount of the D-araboascorbic acid sodium is the mango
The 0.05wt% of pulp；The preparation method of the lemon juice is after lemon is removed the peel, and Limon pulp is put into 3 times of water of pulp quality
In, Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, the material after squeezing the juice is put into 3000r/min
Centrifuge, fruit juice and pomace are separated, gained fruit juice is lemon juice in supercentrifuge；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Embodiment 3
A kind of mango jam, it is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, 14 parts of aloe, pawpaw 16
Part, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjaku flour, 5 parts of lemon, 25 parts of rock sugar, 0.4 part of plant extract agent, water are fitted
Amount；Wherein, the preparation method of the plant extract agent is：According to parts by weight collect 12 parts of mulberry leaf, 7 parts of perillaseed leaf, 3 parts of radix polygonati officinalis,
1.5 parts of the fruit of Chinese magnoliavine；By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, will mix
Thing a uses small fire boiling 1.2h after being put into the cold water soak 1.5h of its 7 times of quality, and cooled and filtered, gained filtrate is that plant carries
Take agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 90 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3.5 times of pulp quality
36min is boiled in water, then pulp is put into juice extractor together with water and squeezed the juice, it is 3200r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 4min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.9cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 12h is soaked in the environment of being put in 6 DEG C, obtains
To mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2.5min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant dissolving,
Then add konjaku flour temperature control is continued into infusion at 92 DEG C, is stirred continuously, until water content is 34%, produce mango fruit
Sauce, its temperature is fitted into packing jar more than 85 DEG C and sealed；Wherein, the usage amount of the D-araboascorbic acid sodium is the awns
The 0.045wt% of fruit pulp；The preparation method of the lemon juice is after lemon is removed the peel, and Limon pulp is put into pulp quality
In 2.5 times of water, Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, the material after squeezing the juice is put into
Centrifuge, fruit juice and pomace are separated, gained fruit juice is lemon juice in 3000r/min supercentrifuges；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Comparative example 1
A kind of mango jam, it is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, 14 parts of aloe, pawpaw 16
25 parts of part, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjaku flour, 5 parts of lemon, rock sugar appropriate amount of water；
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 90 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3.5 times of pulp quality
36min is boiled in water, then pulp is put into juice extractor together with water and squeezed the juice, it is 3200r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 4min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.9cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 12h is soaked in the environment of being put in 6 DEG C, obtains
To mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2.5min, adds coconut juice, lemon juice, rock sugar, is stirred to abundant dissolving, is then added konjaku
Temperature control is continued infusion at 92 DEG C, is stirred continuously by powder, until water content is 34%, produces mango jam, its temperature is existed
More than 85 DEG C are fitted into packing jar and seal；Wherein, the usage amount of the D-araboascorbic acid sodium is the mango pulp
0.045wt%；The preparation method of the lemon juice is after lemon is removed the peel, and Limon pulp is put into 2.5 times of water of pulp quality,
Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, the material after squeezing the juice is put into 3000r/min height
Centrifuge, fruit juice and pomace are separated, gained fruit juice is lemon juice in fast centrifuge；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Comparative example 2
A kind of mango jam, it is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, 14 parts of aloe, pawpaw 16
Part, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 5 parts of lemon, 25 parts of rock sugar, 0.4 part of plant extract agent, appropriate amount of water；Wherein, it is described
The preparation method of plant extract agent is：12 parts of mulberry leaf, 7 parts of perillaseed leaf, 3 parts of radix polygonati officinalis, 1.5 parts of the fruit of Chinese magnoliavine are collected according to parts by weight；
By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, mixture a is put into its 7 times
Small fire boiling 1.2h is used after the cold water soak 1.5h of quality, cooled and filtered, gained filtrate is plant extract agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 90 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3.5 times of pulp quality
36min is boiled in water, then pulp is put into juice extractor together with water and squeezed the juice, it is 3200r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 4min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.9cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 12h is soaked in the environment of being put in 6 DEG C, obtains
To mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2.5min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant dissolving
Continue infusion, be stirred continuously, until water content is 34%, produces mango jam, its temperature is loaded into packing jar more than 85 DEG C
Middle sealing；Wherein, the usage amount of the D-araboascorbic acid sodium is the 0.045wt% of the mango pulp；The lemon juice
Preparation method is after lemon is removed the peel, and Limon pulp is put into 2.5 times of water of pulp quality, by Limon pulp and the mixture of water
Be put into juice extractor and squeezed the juice together, the material after squeezing the juice is put into 3000r/min supercentrifuges and centrifuged, by fruit juice and
Pomace separates, and gained fruit juice is lemon juice；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Comparative example 3
A kind of mango jam, it is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, 14 parts of aloe, pawpaw 16
Part, 1.2 parts of konjaku flour, 5 parts of lemon, 25 parts of rock sugar, 0.4 part of plant extract agent, appropriate amount of water；Wherein, the plant extract agent
Preparation method is：12 parts of mulberry leaf, 7 parts of perillaseed leaf, 3 parts of radix polygonati officinalis, 1.5 parts of the fruit of Chinese magnoliavine are collected according to parts by weight；By mulberry leaf, perillaseed
Leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, mixture a is put into the cold water of its 7 times of quality
Small fire boiling 1.2h is used after immersion 1.5h, cooled and filtered, gained filtrate is plant extract agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 90 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw is removed into epidermis and core, the pulp isolated is put into 3.5 times of water of pulp quality and boils 36min, then
Pulp is put into juice extractor together with water and squeezed the juice, the material after squeezing the juice is put into rotating speed as in 3200r/min supercentrifuges
Centrifugation, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 4min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into
0.9cm fritter, the aloe block cut is put into step (2) described blended fruit juice, 12h is soaked in the environment of being put in 6 DEG C, obtains
To mixture b；
(4) mango jam processed is mixed：Step (1) mango pulp, step (3) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2.5min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant dissolving,
Then add konjaku flour temperature control is continued into infusion at 92 DEG C, is stirred continuously, until water content is 34%, produce mango fruit
Sauce, its temperature is fitted into packing jar more than 85 DEG C and sealed；Wherein, the usage amount of the D-araboascorbic acid sodium is the awns
The 0.045wt% of fruit pulp；The preparation method of the lemon juice is after lemon is removed the peel, and Limon pulp is put into pulp quality
In 2.5 times of water, Limon pulp is put into juice extractor together with the mixture of water and squeezed the juice, the material after squeezing the juice is put into
Centrifuge, fruit juice and pomace are separated, gained fruit juice is lemon juice in 3000r/min supercentrifuges；
(5) sterilize：After step (4) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Comparative example 4
A kind of mango jam, it is made up of the raw material of following parts by weight：93 parts of mango, 18 parts of coconut juice, 16 parts of pawpaw, grapefruit 8
Part, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjaku flour, 25 parts of rock sugar, 0.4 part of plant extract agent, appropriate amount of water；Wherein, the plant
The preparation method of extractant is：12 parts of mulberry leaf, 7 parts of perillaseed leaf, 3 parts of radix polygonati officinalis, 1.5 parts of the fruit of Chinese magnoliavine are collected according to parts by weight；By mulberry
Leaf, perillaseed leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, mixture a is put into its 7 times of quality
Cold water soak 1.5h after use small fire boiling 1.2h, cooled and filtered, gained filtrate is plant extract agent.
The preparation method of the mango jam comprises the following steps：
(1) mango is cleaned with clear water, be put into 90 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3.5 times of pulp quality
36min is boiled in water, then pulp is put into juice extractor together with water and squeezed the juice, it is 3200r/ that the material after squeezing the juice is put into rotating speed
Centrifuged in min supercentrifuges, gained supernatant is mixture b；
(3) mango jam processed is mixed：Step (1) mango pulp, step (2) the mixture b and D- is different anti-bad
The mixing of hematic acid sodium solution is boiled to boiling 2.5min, adds coconut juice, rock sugar and plant extract agent, is stirred to abundant dissolving, Ran Houjia
Enter konjaku flour temperature control is continued into infusion at 92 DEG C, is stirred continuously, until water content is 34%, mango jam is produced, by it
Temperature is fitted into packing jar more than 85 DEG C to be sealed；Wherein, the usage amount of the D-araboascorbic acid sodium is the mango pulp
0.045wt%；
(4) sterilize：After step (3) the packing jar sealing, it is positioned in boiling water and is incubated 15min, then be successively placed on 80
DEG C, 60 DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
Experimental example
Sensory evaluation is tested：Using system point system, group is evaluated for the composition of personnel of Food Science by 40 specialties, is pressed
Mango jam prepared by comparative example 1-4 and embodiment 1-3 preparation method, and carry out subjective appreciation.Deliberated index is color and luster, grown
Taste and smell, mouthfeel, it is 100 points to take the total score of its each individual event average value as appraisal result, total score, and standards of grading are shown in Table 1, comment
Divide and the results are shown in Table 2.
The sensory evaluation scores standard of the mango jam of table 1
The sensory evaluation scores result of the mango jam of table 2
The result of table 2 shows：Total score is higher, illustrates that the quality of the mango jam of preparation is better.1-3's of the embodiment of the present invention
Score highest, illustrates that preparation method provided by the invention can produce the preferable mango jam of color and luster, smell, mouthfeel.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (6)
1. a kind of mango jam, it is characterised in that the mango jam is made up of the raw material of following parts by weight：Mango 85-100
Part, coconut juice 15-20 parts, aloe 10-15 parts, pawpaw 12-18 parts, grapefruit 5-10 parts, carambola 5-8 parts, loquat 2-5 parts, konjaku flour
1-2 parts, lemon 4-6 parts, rock sugar 20-30 parts, plant extract agent 0.3-0.5 parts, appropriate amount of water；Wherein,
The preparation method of the plant extract agent is：Mulberry leaf 10-15 parts, perillaseed leaf 6-8 parts, radix polygonati officinalis 2-4 are collected according to parts by weight
Part, fruit of Chinese magnoliavine 1-2 parts；By mulberry leaf, perillaseed leaf, radix polygonati officinalis be cut into 2-3cm fritter mixed with the fruit of Chinese magnoliavine after obtain mixture a, will
Mixture a uses small fire boiling 1-2h, cooled and filtered after being put into the cold water soak 1-2h of its 6-8 times of quality, and gained filtrate is
Plant extract agent.
A kind of 2. mango jam according to claim 1, it is characterised in that the mango jam by following parts by weight raw material
It is made：93 parts of mango, 18 parts of coconut juice, 14 parts of aloe, 16 parts of pawpaw, 8 parts of grapefruit, 7 parts of carambola, 4 parts of loquat, 1.2 parts of konjaku flour,
5 parts of lemon, 25 parts of rock sugar, 0.4 part of plant extract agent, appropriate amount of water.
3. a kind of mango jam according to claim 1, it is characterised in that the plant extract agent is by following parts by weight
Raw material is made：12 parts of mulberry leaf, 7 parts of perillaseed leaf, 3 parts of radix polygonati officinalis, 1.5 parts of the fruit of Chinese magnoliavine.
4. the preparation method of a kind of mango jam according to claim any one of 1-3, it is characterised in that including following step
Suddenly：
(1) mango is cleaned with clear water, be put into 85-100 DEG C of hot water, blanching 1-2min, mango epidermis and core are removed, by gained
After mango pulp stripping and slicing, it is put into tissue mashing machine, fully beats pulp, obtain mango pulp；
(2) pawpaw, grapefruit, carambola, loquat are removed into epidermis and core, the pulp isolated is put into 3-4 times of water of pulp quality
35-40min is boiled, then pulp is put into juice extractor together with water and squeezed the juice, it is 3000- that the material after squeezing the juice is put into rotating speed
Centrifuged in 3500r/min supercentrifuges, gained supernatant is blended fruit juice；
(3) aloe leaf is put into water and boils 3-5min, the epidermis of aloe leaf is taken out after pulling out, Aloe mesophyll is cut into 0.8-
1cm fritter, the aloe block cut is put into step (2) described blended fruit juice, soaks 10- in the environment of being put in 5-7 DEG C
14h, obtain mixture b；
(4) mango jam processed is mixed：By step (1) mango pulp, step (3) the mixture b and D-araboascorbic acid
Sodium solution mixing is boiled to boiling 2-3min, adds coconut juice, lemon juice, rock sugar and plant extract agent, is stirred to abundant and is dissolved, then
Add konjaku flour temperature control is continued into infusion at 88-95 DEG C, is stirred continuously, until water content is 32-36%, produce mango fruit
Sauce, its temperature is fitted into packing jar more than 85 DEG C and sealed；
(5) sterilize：After the sealing of step (4) packing jar, be positioned in boiling water and be incubated 15min, then be successively placed on 80 DEG C, 60
DEG C, in 40 DEG C of water sub-sectional cooling to room temperature.
5. a kind of preparation method of mango jam according to claim 4, it is characterised in that in step (4), the D- is different
The usage amount of sodium ascorbate is the 0.04-0.05wt% of the mango pulp.
A kind of 6. preparation method of mango jam according to claim 4, it is characterised in that in step (4), the lemon
The preparation method of juice is after lemon is removed the peel, and Limon pulp is put into 2-3 times of water of pulp quality, by the mixed of Limon pulp and water
Compound is put into juice extractor is squeezed the juice together, and the material after squeezing the juice is put into 3000r/min supercentrifuges and centrifuged, by fruit
Juice and pomace separation, gained fruit juice is lemon juice.
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