CN107751909A - A kind of Actinidia kolomicta compound nectar and preparation method thereof - Google Patents
A kind of Actinidia kolomicta compound nectar and preparation method thereof Download PDFInfo
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- CN107751909A CN107751909A CN201711202605.9A CN201711202605A CN107751909A CN 107751909 A CN107751909 A CN 107751909A CN 201711202605 A CN201711202605 A CN 201711202605A CN 107751909 A CN107751909 A CN 107751909A
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- 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
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- 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- 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
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Abstract
The invention discloses a kind of Actinidia kolomicta compound nectar, the raw material of the jam forms and its is according to the content of mass percent：Actinidia kolomicta slurry 20 ~ 40%, the mixing pomace 1 ~ 10% of Actinidia kolomicta pericarp and lemon dregs, ferment clear liquid 3 ~ 8%, Actinidia kolomicta seed powder 0.5 ~ 4%, pyrus nivalis slurry 40 ~ 60%, white granulated sugar 10 ~ 20%, lemon juice 1.5 ~ 3%.Ferment clear liquid is with the addition of, internal metabolism, regulating gastointestinal can be improved, improvement is digested and assimilated, and improves immunity, constitutional effect；All raw material is made full use of in production process, lemon juice is used for color protection, lemon pomace and Actinidia kolomicta pericarp are used to make ferment clear liquid, jam is added after the mixing pomace mashing of remaining Actinidia kolomicta pericarp and lemon dregs, the Vitamin C content and dietary fiber of jam can be improved, resource utilization is high；Jam, the fine and smooth mouthfeel of increase jam and color and luster are added after the grinding of Actinidia kolomicta seed is in small, broken bits, breaks the hard shell of Chinese gooseberry seed, it is more easy to digest.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of Actinidia kolomicta compound nectar and its preparation side
Method.
Background technology
Wild Actinidia kolomicta alias dog Chinese date, category Actinidiaceae, Actinidia.Unique flavor, sour and sweet palatability, pulp contain
The nutritional ingredients such as multivitamin, amino acid, trace element and edible dietary fiber, have anti-aging, anticancer, anti-swollen anti-inflammatory,
Improve immunologic function, aid digestion, the anti-function such as treat constipation.Wild dog jujube Actinidia very abundant, but its product is still few
See, ripe pulpous state fruit harvests in summer high temperature situation again, therefore is not easy to store, easily putrid and deteriorated, is made dog jujube
Kiwi berry jam, its storage period can be increased, improve market value.Pyrus nivalis contain abundant dietary fiber, vitamin and phosphorus,
The trace elements such as calcium, iron, can Constipation, promote human carcinogen's material discharge.Tara vine and common Kiwi berry are not
Together, there is smooth epidermis, contain abundant pectin in epidermis, existing Kiwi berry compound nectar uses Actinidia kolomicta mostly
Pulp makes, and Kiwi berry pulp is few containing dietary fiber, and manufacturing process can cause the waste of a large amount of pericarps.
Actinidia kolomicta seed is tiny, and containing 20% or so albumen, seed oil is 28.85%, rich in unrighted acid and people
Body essential amino acid, wherein linolenic acid content are up to 63.99%, to antiatherosclerosis, anti-diabetic, antiallergy, immune
Play an important roll in terms of regulation.Nondigestible but Chinese gooseberry seed shell is hard, infant can not digest Chinese gooseberry seed completely,
The nutrition in Chinese gooseberry seed can not be thus absorbed, existing Kiwi berry compound nectar all contains Chinese gooseberry seed, and Chinese gooseberry seed is serious
The mouthfeel and color and luster of jam are reduced, granular sensation of tasting is obvious.
The content of the invention
The applicant is directed to that dietary fiber in above-mentioned existing Kiwi berry jam is few, finished product poor taste, manufacturing process resource
Waste the shortcomings of serious, there is provided a kind of Actinidia kolomicta high rich in dietary fiber, unique flavor, clean taste, nutritive value
Compound nectar, so as to provide new way and foundation for the utilization of Actinidia kolomicta wild resource.
The technical solution adopted in the present invention is as follows：
A kind of Actinidia kolomicta compound nectar, the raw material of the jam form and its are according to the content of mass percent：Dog jujube
Mixing pomace 1 ~ 10%, ferment clear liquid 3 ~ 8%, the Actinidia kolomicta of gooseberry 20 ~ 40%, Actinidia kolomicta pericarp and lemon dregs
Seed powder 0.5 ~ 4%, pyrus nivalis slurry 40 ~ 60%, white granulated sugar 10 ~ 20%, lemon juice 1.5 ~ 3%.
Further, the raw material of the jam, which forms and its according to the content of mass percent, is：Actinidia kolomicta slurry 28 ~
33%th, the mixing pomace 3 ~ 7% of Actinidia kolomicta pericarp and lemon dregs, ferment clear liquid 4 ~ 7%, Actinidia kolomicta seed powder 1 ~ 2%, pyrus nivalis
Slurry 35 ~ 45%, white granulated sugar 13 ~ 17%, lemon juice 1.8 ~ 2.5%.
Further, the raw material of the jam, which forms and its according to the content of mass percent, is：Actinidia kolomicta is starched
31.5%th, the mixing pomace 4% of Actinidia kolomicta pericarp and lemon dregs, ferment clear liquid 5%, Actinidia kolomicta seed powder 1.5%, pyrus nivalis slurry
41%th, white granulated sugar 15%, lemon juice 2%.
It is as follows according to the preparation method of the Actinidia kolomicta compound nectar described in any of the above-described, step：
（1）Pretreatment：Actinidia kolomicta cleaning and disinfecting, it is put into 10 ~ 20s of blanching in boiling water, fruit pulp separation；Lemon, which is cleaned, squeezes
Juice, Actinidia kolomicta fruit pulp add lemon juice color protection；Pyrus nivalis is sterilized with water displacement wash；
（2）Slurry is squeezed in pelletizing：Actinidia kolomicta fruit is cut into little particle, adds lemon juice, and pulp adds water to be squeezed the juice with juice extractor, filters
Collect Actinidia kolomicta seed；Pyrus nivalis peeling, stoning, stripping and slicing soak 1 ~ 3min using lemon juice；Pyrus nivalis and water are according to 4:1 is put into squeezing
Defibrination in juice machine, pears slurry is placed in 85 ~ 90 DEG C, keeps 4 ~ 6min；
（3）The processing of Actinidia kolomicta pericarp and lemon dregs：Lemon dregs shred, and Actinidia kolomicta pericarp is with lemon dregs according to certain
Ratio mixing, if spreading the mixing pomace of dried layer Actinidia kolomicta pericarp and lemon dregs in the glass container sterilized, every layer
Between sanding sugar, container bottom and upper surface sanding sugar, close the lid fermentation, filtering, take ferment clear liquid standby, mix pomace add
Water juice extractor defibrination；
（4）The processing of Actinidia kolomicta seed：Actinidia kolomicta seed is dry and is ground to powdery；
（5）The making of compound nectar：Snow pear juice, mixing pomace, white granulated sugar are added in Actinidia kolomicta juice, heating and cooking is dense
Agar powder, konjac glucomannan, carragheen are added after contracting 15min, Actinidia kolomicta seed powder is added while stirring, adds remaining lemon juice
Seasoning, control temperature add ferment clear liquid to less than 45 degree, continue stirring until sauce body can be with slip；
（6）Sterilization：Jam pack sealing after boiling, at room temperature HIGH PRESSURE TREATMENT sterilizing.
As the further improvement of such scheme, step（3）Described in the ratio of Actinidia kolomicta pericarp and lemon dregs be
1:8~1:12, Actinidia kolomicta pericarp is 4 with the weight ratio of lemon dregs solids and granulated sugar:3~7:3.
Step（3）The number of plies of the mixing pomace of middle Actinidia kolomicta pericarp and lemon dregs is 2 ~ 10, after closeing the lid, 2 ~ 3h
After stir, daily stir 1 ~ 2 time, fermentation 4 ~ 6 days after filter.
Step（3）Middle mixing pomace is with water according to 7:1~10:1 ratio juice extractor defibrination.
Step（4）In milling time be 20 ~ 30min.
Step（5）In jam boil 25 ~ 45min of time.
Step（6）At room temperature with 400 ~ 600MPa 10 ~ 30min of pressure treatment.
Beneficial effects of the present invention are as follows：
（1）During ferment clear liquid is made, Actinidia kolomicta pericarp produces substantial amounts of active ferment with lemon dregs, in enzyme
Under effect, Actinidia kolomicta pericarp is broken down into amino acid with the protein in lemon dregs, and carbohydrate is broken down into monose,
Fat is broken down into aliphatic acid and glycerine so that human body is easier to absorb nutritional ingredient therein.Ferment can supplement fat in itself
The energy of fat metabolism, makes fat metabolism increase, and improves metabolism in vivo, the effect of reaching fat-reducing；Other ferment supplements people
A variety of enzymes that body lacks, can play regulating gastointestinal, and improvement is digested and assimilated, and improve immunity, constitutional effect；In ferment
Glutathione peroxidase（GSH-Px）MDA can be made to be reduced into the alcohols of aliphatic acid, it is common with SOD
Composition eliminates the enzyme system defense system of free radical, can eliminate free radical, anti-aging, anti-cancer and skin maintenance.Add ferment
Jam can improve tissue digestion ability, enhance the digestion facilitation of jam, more conform to modern humans for health
Food pursues a goal；
（2）The fermentation process for making ferment clear liquid is the sugaring process to Actinidia kolomicta pericarp and lemon dregs simultaneously, effectively
Actinidia kolomicta pericarp and the acidity in lemon dregs are reduced, the mixing pomace sweet mouthfeel after fermentation is suitable；
（3）The mixing pomace of remaining Actinidia kolomicta pericarp and lemon dregs after making ferment clear liquid is worn into pulpous state and is added to fruit
In sauce, on the one hand, mixing pomace can improve the flavor and taste of jam, improve the Vitamin C content of jam product, on the other hand
Mix in pomace containing abundant pectin, rich in dietary fiber, enterogastric peristalsis can be promoted, while help to increase jam product
Viscosity；
（4）Actinidia kolomicta seed is separated, jam is added after grinding is in small, broken bits, on the one hand increases the fine and smooth mouthfeel of jam and color
Pool, on the other hand break the hard shell of Chinese gooseberry seed, eat more easy to digest so that the leukotrienes in Actinidia kolomicta seed
It is easier to be absorbed by the body Deng nutriment；
（5）Do not only reach the purpose of sterilization using Technology of Ultra-high Pressure Sterilization, and promote the gelling of fruit, granulated sugar, pectin
The infiltration of process and liquid glucose to pulp, the original color and luster of fruit, flavor, the mouthfeel with fresh fruit are maintained, it is ascorbic
Reserved also greatly improves；On the other hand the activity of ferment will not be also destroyed using Technology of Ultra-high Pressure Sterilization；
（6）Improve the single deficiency of jam mouthfeel by adding pyrus nivalis, the fragrance for making product contain pyrus nivalis, show salubrious
Mouthfeel, extend the shelf-life of jam to a certain extent.The sweet taste of pyrus nivalis effectively reduces organic acid in tara vine fruit
With the tart flavour of the content of soluble solid, effectively improvement tara vine jam；
（7）Fully washed Actinidia kolomicta fruit is put into 10 ~ 20s of blanching in boiling water, partial oxidation and micro- life can be removed
Thing, enzyme is inactivated, obtain preferably color protection；Carried out after Actinidia kolomicta pericarp, pulp and pyrus nivalis cutting using lemon juice
Color retention, citric acid can with anti-oxidant, i.e., under conditions of having oxygen, can first be reacted with oxygen, protection coloring agent or
Pigment so that the color and luster of jam is distincter.Pears slurry is placed in 85 ~ 90 DEG C, keeps 4 ~ 6min to prevent enzymatic browning；
（8）The formula jam product Vitamin C content can reach 96.86mg/100g, and sauce body is in yellow green, uniformity, thin
It is greasy, sticky appropriate, flexible, tend to smear out, gel state is good, and nutritive value is high, and sour and sweet palatability is smooth, has dog jujube macaque
The due unique flavour of peach snow pear jam and flavor；
（9）All raw materials in production process are taken full advantage of, lemon juice is used for color protection, lemon pomace and Actinidia kolomicta pericarp
For making ferment clear liquid, jam, resource profit are added after the mixing pomace mashing of remaining Actinidia kolomicta pericarp and lemon dregs
It is high with rate, the wasting of resources, environment-friendly degree height will not be caused.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment 1
（1）Pretreatment：Select Actinidia kolomicta surface no disease and pests harm, without wound, fruit in the same size and maturity, use flowing water
Wash and disinfected, remove microorganism, soil and the other impurities of its band, be put into blanching 15s in boiling water, pericarp fruit
Meat separates；Lemon is cleaned and squeezed the juice, and lemon dregs leave standby, Actinidia kolomicta fruit pulp addition lemon juice color protection；Pyrus nivalis is flowed
Water washing is simultaneously disinfected；
（2）Slurry is squeezed in pelletizing：Actinidia kolomicta fruit is cut into 3 × 3 × 3mm or so particle, adds lemon juice, pulp and water are pressed
According to 3:1 ratio is squeezed the juice, and Actinidia kolomicta seed is collected by filtration.Pyrus nivalis peeling, stoning, stripping and slicing are using lemon juice immersion 2min.Snow
Pears and water are according to 4:1 is put into defibrination in juice extractor, about 60 DEG C of water temperature, pears slurry is placed in 90 DEG C, keeps 5min；
（3）The processing of Actinidia kolomicta pericarp and lemon dregs：Lemon dregs shred, and Actinidia kolomicta pericarp is with lemon dregs according to 1:8
Ratio mixing, the mixing pomaces of 5 layers of Actinidia kolomicta pericarp and lemon dregs is spread in the glass container sterilized, between every layer
Sanding sugar, container bottom and upper surface sanding sugar, Actinidia kolomicta pericarp are 4 with the weight ratio of lemon dregs solids and granulated sugar:
3, close the lid, stirred after 2h, filtered after stirring 1 time, 6 days daily, take ferment clear liquid standby.Pomace is mixed with water according to 7:1
Ratio juice extractor defibrination；
（4）The processing of Actinidia kolomicta seed：Actinidia kolomicta seed is dry and grinds 30min to powdery；
（5）The making of compound nectar：60% snow pear juice, mixing pomace 1%, white granulated sugar 10% are added in 20% Actinidia kolomicta juice,
Heating and cooking, concentration 15min add agar powder, konjac glucomannan, carragheen afterwards（Mixed proportion is 2:1:2）, add while stirring
Actinidia kolomicta seed powder 4%, adds the seasoning of 2% lemon juice, and control temperature adds ferment clear liquid 3%, continue to stir to less than 45 degree
Until sauce body can be with slip；
（6）Sterilization：Jam pack sealing after boiling, at room temperature with 400MPa pressure treatment 30min.
Embodiment 2
（1）Pretreatment：Select Actinidia kolomicta surface no disease and pests harm, without wound, fruit in the same size and maturity, use flowing water
Wash and disinfected, remove microorganism, soil and the other impurities of its band, be put into blanching 10s in boiling water, pericarp fruit
Meat separates；Lemon is cleaned and squeezed the juice, and lemon dregs leave standby, Actinidia kolomicta fruit pulp addition lemon juice color protection；Pyrus nivalis is flowed
Water washing is simultaneously disinfected；
（2）Slurry is squeezed in pelletizing：Actinidia kolomicta fruit is cut into 3 × 3 × 3mm or so particle, adds lemon juice, pulp and water are pressed
According to 3:1 ratio is squeezed the juice, and Actinidia kolomicta seed is collected by filtration；Pyrus nivalis peeling, stoning, stripping and slicing are using lemon juice immersion 1min；Snow
Pears and water are according to 4:1 is put into defibrination in juice extractor, about 60 DEG C of water temperature, pears slurry is placed in 85 DEG C, keeps 6min；
（3）The processing of Actinidia kolomicta pericarp and lemon dregs：Lemon dregs shred, and Actinidia kolomicta pericarp is with lemon dregs according to 1:12
Ratio mixing, spread the mixing pomaces of 10 layers of Actinidia kolomicta pericarp and lemon dregs in the glass container sterilized, every layer it
Between sanding sugar, container bottom and upper surface sanding sugar, Actinidia kolomicta pericarp is with the weight of lemon dregs solids and granulated sugar ratio
7:3, close the lid, stirred after 3h, filtered after stirring 2 times, 4 days daily, take ferment clear liquid standby.Pomace is mixed according to 8:1
Ratio juice extractor defibrination；
（4）The processing of Actinidia kolomicta seed：Actinidia kolomicta seed is dry and grinds 20min to powdery；
（5）The making of compound nectar：40% snow pear juice, mixing pomace 5%, white granulated sugar 12% are added in 33% Actinidia kolomicta juice,
Heating and cooking, concentration 15min add agar powder, konjac glucomannan, carragheen afterwards（Mixed proportion is 1:2:2）, add while stirring
Actinidia kolomicta seed powder 0.5%, adds the seasoning of 1.5% lemon juice, and control temperature adds ferment clear liquid 8% to less than 45 degree, continued
Stirring is until sauce body can be with slip；
（6）Sterilization：Jam pack sealing after boiling, at room temperature with 600MPa pressure treatment 10min.
Embodiment 3
（1）Pretreatment：Select Actinidia kolomicta surface no disease and pests harm, without wound, fruit in the same size and maturity, use flowing water
Wash and disinfected, remove microorganism, soil and the other impurities of its band, be put into blanching 20s in boiling water, pericarp fruit
Meat separates.Lemon is cleaned and squeezed the juice, and lemon dregs leave standby, Actinidia kolomicta fruit pulp addition lemon juice color protection.Pyrus nivalis is flowed
Water washing is simultaneously disinfected；
（2）Slurry is squeezed in pelletizing：Actinidia kolomicta fruit is cut into 3 × 3 × 3mm or so particle, adds lemon juice, pulp and water are pressed
According to 3:1 ratio is squeezed the juice, and Actinidia kolomicta seed is collected by filtration.Pyrus nivalis peeling, stoning, stripping and slicing are using lemon juice immersion 3min；Snow
Pears and water are according to 4:1 is put into defibrination in juice extractor, about 60 DEG C of water temperature.Pears slurry is placed in 87 DEG C, keeps 4min；
（3）The processing of Actinidia kolomicta pericarp and lemon dregs：Lemon dregs shred, and Actinidia kolomicta pericarp is with lemon dregs according to 1:10
Ratio mixing, the mixing pomaces of 2 layers of Actinidia kolomicta pericarp and lemon dregs is spread in the glass container sterilized, between every layer
Sanding sugar, container bottom and upper surface sanding sugar, Actinidia kolomicta pericarp are 5 with the weight ratio of lemon dregs solids and granulated sugar:
3, close the lid, stirred after 2.5h, filtered after stirring 2 times, 5 days daily, take ferment clear liquid standby.Pomace is mixed according to 10:1
Ratio juice extractor defibrination；
（4）The processing of Actinidia kolomicta seed：Actinidia kolomicta seed is dry and grinds 25min to powdery；
（5）The making of compound nectar：45% snow pear juice, mixing pomace 7%, white granulated sugar 16% are added in 25% Actinidia kolomicta juice,
Heating and cooking, concentration 15min add agar powder, konjac glucomannan, carragheen afterwards（Mixed proportion is 2:2:1）, add while stirring
Actinidia kolomicta seed powder 2%, adds the seasoning of 3% lemon juice, and control temperature adds ferment clear liquid 2%, continue to stir to less than 45 degree
Until sauce body can be with slip；
（6）Sterilization：Jam pack sealing after boiling, at room temperature with 500MPa pressure treatment 20min.
Comparative example 1 ~ 3
Comparative example 1 is replaced mixing pomace in steps of 5 with 7% snow pear juice, and other steps are all same as Example 3.
Comparative example 2 after Actinidia kolomicta seed is dried in step 4 without milled processed, with 2% without milled processed
Actinidia kolomicta seed replaces Actinidia kolomicta seed powder, and other steps are all same as Example 3.
Comparative example 3 replaces ferment clear liquid with 2% snow pear juice in steps of 5, and other steps are all same as Example 3.
Using Vc contents in iodometric determination jam in titration.Method is：(1) titer of iodine solution：Prepared with new
Standard Vc standardization of solution iodine solutions, calculate per milligram number of the 1mL iodine solutions equivalent to Vc.(2) pretreatment of jam product：Make
It is homogenate to be handled jam with mortar, and the jam handled well is put into pudding bottle and preserved, in case subsequent experimental uses.In collection sample
Originally the anti-pollution processing of jam and during preparing is carried out, to prevent pollution effect experimental result.(3) extraction of jam product
Processing：Pretreated jam addition 40mL extract solutions are made after juice and poured into 250mL conical flasks, separately take 60mL extract solutions point
3 flushing pudding bottles, cleaning fluid are transferred in conical flask.(4) determine：2mL starch solutions are added in conical flask, use iodine immediately
Standard liquid, which is titrated to, is presented stable blueness, records iodine standard solution amount used.Vc contents are entered for T*V*100/m in sample
(wherein T is 1mL iodine standard solutions equivalent to the amount of Vc standard liquids, unit mg for row calculating；V consumes iodine to titrate during sample liquid
Standard liquid volume, unit mL；M is sample mass or volume, and unit is g or mL).
Organoleptic indicator detects reference《The jam standards of GB/T22474-2008》Regulation detected, examine it is qualified be
Finished product.Jam is observed under available light, jam is produced with four color and luster, flavour and mouthfeel, tissue morphology, impurity organoleptic indicators
Product carry out performance rating.Wherein color and luster accounts for 20 points, and flavour accounts for 30 points with mouthfeel, and tissue morphology accounts for 20 points, and impurity accounts for 30 points, by fruit
Jam products are supplied to 50 sense organ taste persons to taste, and last comprehensive grading takes its average value.The sensory evaluation scores of specific jam product
Standard is shown in Table 1.
The sensory evaluation standard of table 1
The evaluation result of table 2
Shown according to evaluation result, more, the vitamin C of jam of the mixing pomace addition of Actinidia kolomicta pericarp and lemon dregs
Content is higher, and without addition mixing pomace in comparative example 1, Vitamin C content is significantly lower than embodiment 1 ~ 3, because dog jujube macaque
Peach pericarp is rich in vitamin C with lemon dregs, is added into jam after being fermented by sugaring, can improve the flavor and taste of jam,
The Vitamin C content of jam product is improved, meanwhile, contain abundant pectin and dietary fiber in Actinidia kolomicta pericarp in addition,
Enterogastric peristalsis can be promoted.The sense organ of comparative example 1 evaluates and tests fraction also below embodiment 1 ~ 3, because Actinidia kolomicta pericarp
Addition with the mixing pomace of lemon dregs helps to increase the viscosity of jam product, and sugaring process significantly reduces dog jujube Mi
For monkey peach pericarp with the acidity in lemon dregs, the mixing pomace sweet mouthfeel after fermentation is suitable.
Comparative example 2 replaces Actinidia kolomicta seed powder, the evaluation and test of its sense organ with the 2% Actinidia kolomicta seed without milled processed
As a result embodiment 3 is significantly lower than, because the jam in comparative example 2, which is eaten, has granular sensation, mouthfeel and color and luster compare
Difference, and Actinidia kolomicta seed grinding in embodiment 3 it is in small, broken bits after add jam, not only increase the fine and smooth mouthfeel of jam and color
Pool, and break the hard shell of Chinese gooseberry seed, eat more easy to digest so that leukotrienes in Actinidia kolomicta seed etc. is sought
Foster material is easier to be absorbed by the body.
Comparative example 3 is not added with ferment clear liquid, and sense organ evaluation result is poor not with embodiment 3 with Vitamin C content test result
It is more, because the effect of ferment clear liquid does not lie in the mouthfeel for improving Vitamin C content and jam product, and it is to improve new old in vivo
Metabolism, regulating gastointestinal, improvement are digested and assimilated, and improve immunity, constitutional effect, this more conforms to modern humans for strong
Health food pursues a goal.Finally in order to protect the activity of ferment, embodiment 1 ~ 3 and comparative example 1 ~ 3 are less than 45 degree in temperature
When add ferment clear liquid, finally sterilized using Technology of Ultra-high Pressure Sterilization.
All raw material is made full use of in process of production, and lemon juice is used for color protection, lemon pomace and Actinidia kolomicta fruit
Skin is used to make ferment clear liquid, and jam, resource are added after the mixing pomace mashing of remaining Actinidia kolomicta pericarp and lemon dregs
Utilization rate is high, will not cause the wasting of resources, environment-friendly degree height.It is simple to prepare jam method, can be good at make use of dog
Jujube Kiwi berry and the nutritive value of pyrus nivalis, have expanded the potential value of Actinidia kolomicta and pyrus nivalis.
Above description is explanation of the invention, is not the restriction to invention, without departing from the spirit of the invention,
The present invention can make any type of modification, within protection scope of the present invention, such as the side of broken Actinidia kolomicta seed
Method can also be cold crush method etc..
Claims (10)
- A kind of 1. Actinidia kolomicta compound nectar, it is characterised in that：The raw material of the jam forms and its according to mass percent Content be：Actinidia kolomicta slurry 20 ~ 40%, the mixing pomace 1 ~ 10% of Actinidia kolomicta pericarp and lemon dregs, ferment clear liquid 3 ~ 8%th, Actinidia kolomicta seed powder 0.5 ~ 4%, pyrus nivalis slurry 40 ~ 60%, white granulated sugar 10 ~ 20%, lemon juice 1.5 ~ 3%.
- 2. according to the Actinidia kolomicta compound nectar described in claim 1, it is characterised in that：The jam raw material composition and its It is according to the content of mass percent：The mixing pomace 3 of Actinidia kolomicta slurry 28 ~ 33%, Actinidia kolomicta pericarp and lemon dregs ~ 7%th, ferment clear liquid 4 ~ 7%, Actinidia kolomicta seed powder 1 ~ 2%, pyrus nivalis slurry 35 ~ 45%, white granulated sugar 13 ~ 17%, lemon juice 1.8 ~ 2.5%.
- 3. according to the Actinidia kolomicta compound nectar described in claim 1, it is characterised in that：The jam raw material composition and its It is according to the content of mass percent：Actinidia kolomicta slurry 31.5%, Actinidia kolomicta pericarp and lemon dregs mixing pomace 4%, Ferment clear liquid 5%, Actinidia kolomicta seed powder 1.5%, pyrus nivalis slurry 41%, white granulated sugar 15%, lemon juice 2%.
- It is 4. as follows according to the preparation method of the Actinidia kolomicta compound nectar any one of claims 1 to 3, step：（1）Pretreatment：Actinidia kolomicta cleaning and disinfecting, 10 ~ 20s of blanching in boiling water is put into, fruit pulp separation, lemon, which is cleaned, squeezes Juice, Actinidia kolomicta fruit pulp add lemon juice color protection, and pyrus nivalis is sterilized with water displacement wash；（2）Slurry is squeezed in pelletizing：Actinidia kolomicta fruit is cut into little particle, adds lemon juice, and pulp adds water to be squeezed the juice with juice extractor, filters Collect Actinidia kolomicta seed；Pyrus nivalis peeling, stoning, stripping and slicing soak 1 ~ 3min using lemon juice；Pyrus nivalis and water are according to 4:1 is put into squeezing Defibrination in juice machine, pears slurry is placed in 85 ~ 90 DEG C, keeps 4 ~ 6min；（3）The processing of Actinidia kolomicta pericarp and lemon dregs：Lemon dregs shred, and Actinidia kolomicta pericarp is with lemon dregs according to certain Ratio mixing, if spreading the mixing pomace of dried layer Actinidia kolomicta pericarp and lemon dregs in the glass container sterilized, every layer Between sanding sugar, container bottom and upper surface sanding sugar, close the lid fermentation, filtering, take ferment clear liquid standby, mix pomace add Water juice extractor defibrination；（4）The processing of Actinidia kolomicta seed：Actinidia kolomicta seed is dry and is ground to powdery；（5）The making of compound nectar：Snow pear juice, mixing pomace, white granulated sugar are added in Actinidia kolomicta juice, heating and cooking is dense Agar powder, konjac glucomannan, carragheen are added after contracting 15min, Actinidia kolomicta seed powder is added while stirring, adds remaining lemon juice Seasoning, control temperature add ferment clear liquid to less than 45 degree, continue stirring until sauce body can be with slip；（6）Sterilization：Jam pack sealing after boiling, at room temperature HIGH PRESSURE TREATMENT sterilizing.
- 5. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（3）Middle institute The ratio for stating Actinidia kolomicta pericarp and lemon dregs is 1:8~1:12, Actinidia kolomicta pericarp and lemon dregs solids and granulated sugar Weight ratio is 4:3~7:3.
- 6. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（3）Middle dog The number of plies of the mixing pomace of jujube Kiwi berry pericarp and lemon dregs is 2 ~ 10, after closeing the lid, is stirred after 2 ~ 3h, stirs 1 ~ 2 daily Secondary, fermentation is filtered after 4 ~ 6 days.
- 7. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（3）In mix Pomace is closed with water according to 7:1~10:1 ratio juice extractor defibrination.
- 8. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（4）In Milling time is 20 ~ 30min.
- 9. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（5）In Jam boils 25 ~ 45min of time.
- 10. according to the preparation method of the Actinidia kolomicta compound nectar described in claim 4, it is characterised in that：Step（6）In room With 400 ~ 600MPa 10 ~ 30min of pressure treatment under temperature.
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