CN107751909B - Jujube and kiwi fruit composite jam and preparation method thereof - Google Patents
Jujube and kiwi fruit composite jam and preparation method thereof Download PDFInfo
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- CN107751909B CN107751909B CN201711202605.9A CN201711202605A CN107751909B CN 107751909 B CN107751909 B CN 107751909B CN 201711202605 A CN201711202605 A CN 201711202605A CN 107751909 B CN107751909 B CN 107751909B
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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
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- 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
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Abstract
The invention discloses a compound jam of actinidia kolomikta, which comprises the following raw materials in percentage by mass: 20-40% of actinidia kolomikta pulp, 1-10% of mixed pomace of actinidia kolomikta peels and lemon pomace, 3-8% of ferment clear liquid, 0.5-4% of actinidia kolomikta seed powder, 40-60% of pear pulp, 10-20% of white granulated sugar and 1.5-3% of lemon juice. The clear enzyme liquid is added, so that the effects of improving in-vivo metabolism, conditioning the stomach and intestine, improving digestion and absorption, improving immunity and strengthening physique can be achieved; in the production process, all raw materials are fully utilized, lemon juice is used for protecting color, lemon pomace and actinidia kolomikta peel are used for preparing enzyme clear liquid, and the jam is added after the mixed pomace of the rest actinidia kolomikta peel and the lemon pomace is pulped, so that the vitamin C content and dietary fiber of the jam can be improved, and the resource utilization rate is high; the dog jujube and kiwi fruit seeds are ground and finely crushed, and then the jam is added, so that the delicate taste and color of the jam are increased, the hard shell of the kiwi fruit seeds is broken, and the digestion is easier.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a compound jam containing actinidia kolomikta and a preparation method of the compound jam.
Background
Wild Actinidia kolomikta belonging to Actinidiaceae, Actinidia, is named as Actinidia kolomikta. The fruit pulp contains various vitamins, amino acids, trace elements, edible dietary fibers and other nutritional ingredients, and has the functions of resisting aging, resisting cancer, resisting swelling, diminishing inflammation, improving immunity, promoting digestion, preventing and treating constipation and the like. The wild actinidia kolomikta is rich in resources, but products are rare, and mature pulpy fruits are harvested in summer at high temperature, so that the actinidia kolomikta is not easy to store and easy to decay, and the wild actinidia kolomikta can be made into actinidia kolomikta jam, so that the storage period can be prolonged, and the market value can be improved. The snow pear contains rich dietary fiber, vitamins and microelements such as phosphorus, calcium, iron, etc., and can prevent constipation and promote the discharge of carcinogenic substances of human body. The actinidia arguta is different from common actinidia arguta, the actinidia arguta has smooth skin, rich pectin is contained in the skin, the traditional actinidia arguta compound jam is mostly made from actinidia arguta pulp, the actinidia arguta pulp contains a small amount of dietary fibers, and a large amount of peel is wasted in the making process.
The actinidia kolomikta seeds are fine, contain about 20 percent of protein, have 28.85 percent of seed oil, are rich in unsaturated fatty acid and essential amino acid for human bodies, have the linolenic acid content of 63.99 percent, and have important effects on resisting atherosclerosis, resisting diabetes, resisting allergy and regulating immunity. However, the kiwi fruit seed shells are hard and not easy to digest, and the kiwi fruit seeds can not be digested by infants, so that the nutrition in the kiwi fruit seeds can not be absorbed.
Disclosure of Invention
The applicant provides the actinidia kolomikta compound jam which is rich in dietary fiber, unique in flavor, fresh and cool in taste and high in nutritive value aiming at the defects of few dietary fibers, poor taste of finished products, serious resource waste in the manufacturing process and the like in the existing actinidia kolomikta jam, so that a new way and basis are provided for development and utilization of wild actinidia kolomikta resources.
The technical scheme adopted by the invention is as follows:
the dog-date and kiwi fruit compound jam comprises the following raw materials in percentage by mass: 20-40% of actinidia kolomikta pulp, 1-10% of mixed pomace of actinidia kolomikta peels and lemon pomace, 3-8% of ferment clear liquid, 0.5-4% of actinidia kolomikta seed powder, 40-60% of pear pulp, 10-20% of white granulated sugar and 1.5-3% of lemon juice.
Further, the jam comprises the following raw materials in percentage by mass: 28-33% of actinidia kolomikta pulp, 3-7% of mixed pomace of actinidia kolomikta peels and lemon pomace, 4-7% of ferment clear liquid, 1-2% of actinidia kolomikta seed powder, 35-45% of pear pulp, 13-17% of white granulated sugar and 1.8-2.5% of lemon juice.
Furthermore, the jam comprises the following raw materials in percentage by mass: 31.5% of actinidia kolomikta pulp, 4% of mixed pomace of actinidia kolomikta pericarp and lemon pomace, 5% of enzyme clear liquid, 1.5% of actinidia kolomikta seed powder, 41% of snow pear pulp, 15% of white granulated sugar and 2% of lemon juice.
The preparation method of the actinidia kolomikta and kiwi fruit composite jam comprises the following steps:
(1) pretreatment: washing and disinfecting the actinidia kolomikta, putting the actinidia kolomikta into boiling water for blanching for 10-20 s, and separating peel and pulp; cleaning lemon, squeezing to obtain juice, adding lemon juice into the pulp of the rind of the actinidia kolomikta to protect the color; washing snow pears with running water for disinfection;
(2) cutting into granules and squeezing into pulp: cutting Actinidia kolomikta fruit into small particles, adding lemon juice, adding water into pulp, juicing with a juicer, filtering, and collecting Actinidia kolomikta seed; peeling snow pears, removing kernels, cutting into blocks, and soaking the blocks in lemon juice for 1-3 min; putting snow pears and water into a juicer according to the ratio of 4:1 to grind, putting the pear pulp at 85-90 ℃ and keeping for 4-6 min;
(3) and (3) processing the pericarp and the lemon residue of the actinidia kolomikta: cutting up lemon residues, mixing the pericarp of the actinidia kolomikta with the lemon residues according to a certain proportion, laying a plurality of layers of mixed pomace of the actinidia kolomikta pericarp and the lemon residues in a sterilized glass container, laying granulated sugar between each layer, laying granulated sugar on the bottom and the upper surface of the container, covering a cover for fermentation, filtering, taking enzyme clear liquid for later use, adding water into the mixed pomace, and grinding the mixture into pulp by using a juicer;
(4) processing the actinidia kolomikta seeds: drying semen Actinidiae chinensis and grinding into powder;
(5) preparing the compound jam: adding snow pear juice, mixed fruit residues and white granulated sugar into the actinidia kolomikta juice, heating and boiling, concentrating for 15min, adding agar powder, konjac glucomannan and carrageenan, adding actinidia kolomikta seed powder while stirring, adding the rest lemon juice for seasoning, controlling the temperature to be below 45 ℃, adding an enzyme clear solution, and continuously stirring until the paste can slowly slide down;
(6) and (3) sterilization: bagging the decocted jam, sealing, and sterilizing at room temperature under high pressure.
As a further improvement of the scheme, in the step (3), the ratio of the actinidia kolomikta peels to the lemon residues is 1: 8-1: 12, and the weight ratio of the actinidia kolomikta peels to the lemon residues to granulated sugar is 4: 3-7: 3.
In the step (3), the number of layers of the mixed pomace of the actinidia kolomikta peels and the lemon pomace is 2-10, after the cover is covered, the mixture is stirred for 2-3 hours, stirred for 1-2 times every day and fermented for 4-6 days and then filtered.
And (4) mixing the pomace and water in the step (3) according to the ratio of 7: 1-10: 1, and grinding the mixture by using a juicer.
The grinding time in the step (4) is 20-30 min.
And (5) decocting the jam in the step (5) for 25-45 min.
And (6) treating at room temperature under the pressure of 400-600 MPa for 10-30 min.
The invention has the following beneficial effects:
(1) in the process of preparing the ferment clear liquid, the actinidia kolomikta pericarp and the lemon residues generate a large amount of active ferment, under the action of the enzyme, protein in the actinidia kolomikta pericarp and the lemon residues is decomposed into amino acid, carbohydrate is decomposed into monosaccharide, and fat is decomposed into fatty acid and glycerol, so that a human body can absorb nutrient components in the actinidia kolomikta pericarp and the lemon residues more easily. The ferment can supplement the energy of fat metabolism, increase the fat metabolism, improve the metabolism in vivo and achieve the effect of losing weight; in addition, the ferment supplements various enzymes which are lacked by a human body, and has the effects of conditioning the stomach and intestine, improving digestion and absorption, improving immunity and strengthening physique; glutathione peroxidase (GSH-Px) in the ferment can reduce lipid peroxide into alcohol of fatty acid, and together with SOD, it forms enzyme system defense system for eliminating free radicals, and can eliminate free radicals, delay aging, prevent cancer and care skin. The jam added with the ferment can improve the tissue digestion capability, enhance the digestion promoting effect of the jam and better meet the pursuit target of modern people for health food;
(2) the fermentation process for preparing the ferment clear liquid is a sugar curing process for the actinidia kolomikta peels and the lemon residues, so that the acidity of the actinidia kolomikta peels and the lemon residues is effectively reduced, and the fermented mixed pomace is suitable in sour and sweet taste;
(3) grinding the mixed pomace of the kiwi fruit dogberries pericarp and the lemon pomace left after the preparation of the ferment clear liquid into pulp, and adding the pulp into the jam, wherein on one hand, the mixed pomace can improve the flavor and taste of the jam and improve the vitamin C content of the jam product, and on the other hand, the mixed pomace contains abundant pectin and dietary fiber, so that the gastrointestinal motility can be promoted, and the viscosity of the jam product can be increased;
(4) separating the actinidia kolomikta seeds, grinding the actinidia kolomikta seeds into fine powder, and then adding the jam, so that on one hand, the exquisite taste and color of the jam are increased, and on the other hand, the hard shells of the actinidia kolomikta seeds are broken, so that the actinidia kolomikta seeds are easy to digest when eaten, and nutrient substances such as linolenic acid in the actinidia kolomikta seeds are easy to absorb by a human body;
(5) the ultrahigh pressure sterilization technology is adopted, so that the sterilization purpose is achieved, the gelling process of fruits, granulated sugar and pectin and the permeation of sugar solution into pulp are promoted, the original color and flavor of the fruits are maintained, the taste of fresh fruits is realized, and the retention amount of vitamin C is greatly improved; on the other hand, the activity of the ferment cannot be damaged by adopting the ultrahigh pressure sterilization technology;
(6) the defect of single taste of the jam is overcome by adding the snow pears, so that the product has the fragrance of the snow pears, presents fresh taste, and prolongs the shelf life of the jam to a certain extent. The sweet taste of the snow pears effectively reduces the content of organic acid and soluble solid in the actinidia arguta fruits, and effectively improves the sour taste of the actinidia arguta jam;
(7) the fully washed Actinidia kolomikta fruits are put into boiling water for blanching for 10-20 s, partial oxygen and microorganisms can be removed, enzymes are inactivated, and the color is better protected; the peel, pulp and snow pears of the actinidia kolomikta are cut and then subjected to color protection treatment by using lemon juice, and citric acid can resist oxidation, namely, under the condition of oxygen, the citric acid firstly reacts with oxygen to protect a coloring agent or pigment, so that the jam is bright in color. The pear pulp is placed at 85-90 ℃ and kept for 4-6 min to prevent enzymatic browning;
(8) the vitamin C content of the jam product in the formula can reach 96.86mg/100g, the jam body is yellow green, uniform, fine, smooth, moderate in viscosity, elastic, easy to apply, good in gel state, high in nutritional value, palatable in sour and sweet taste and smooth, and has the unique taste and flavor of the dog-jujube kiwi fruit snow pear jam;
(9) the lemon juice is used for protecting color, the lemon pomace and the actinidia kolomikta peels are used for making enzyme clear liquid, and jam is added after pulping of the residual actinidia kolomikta peels and the mixed pomace of the lemon pomace, so that the resource utilization rate is high, resource waste cannot be caused, and the environment-friendly degree is high.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
(1) Pretreatment: selecting fruits with no plant diseases and insect pests, no wound, consistent size and maturity on the surface of the actinidia kolomikta, washing with running water, sterilizing, removing microorganisms, soil and other impurities carried by the fruits, blanching in boiling water for 15s, and separating peel and pulp; cleaning and juicing lemons, reserving lemon residues for later use, and adding lemon juice into the pulp of the rind of the actinidia kolomikta to protect the color; washing snow pears with running water and performing disinfection treatment;
(2) cutting into granules and squeezing into pulp: cutting Actinidia kolomikta fruit into 3 × 3 × 3mm granules, adding lemon juice, squeezing pulp and water at a ratio of 3:1, filtering, and collecting Actinidia kolomikta seed. Peeling snow pear, removing core, cutting into pieces, and soaking in lemon juice for 2 min. Adding snow pear and water into a juicer according to the ratio of 4:1, pulping, keeping the temperature of the water at about 60 ℃, and keeping the pulp at 90 ℃ for 5 min;
(3) and (3) processing the pericarp and the lemon residue of the actinidia kolomikta: cutting the lemon residues, mixing the actinidia kolomikta peels and the lemon residues according to the ratio of 1:8, paving 5 layers of mixed residues of the actinidia kolomikta peels and the lemon residues in a sterilized glass container, paving granulated sugar between each layer, paving the granulated sugar at the bottom and on the upper surface of the container, covering a cover, stirring for 2 hours, stirring for 1 time every day, filtering after 6 days, and taking enzyme clear liquid for later use. Grinding the mixed pomace and water by a juicer according to the ratio of 7: 1;
(4) processing the actinidia kolomikta seeds: drying semen Actinidiae chinensis, and grinding for 30min to powder;
(5) preparing the compound jam: adding 60% snow pear juice, 1% of mixed pomace and 10% of white granulated sugar into 20% actinidia kolomikta juice, heating and boiling, concentrating for 15min, adding agar powder, konjac glucomannan and carrageenan (the mixing ratio is 2:1: 2), adding actinidia kolomikta seed powder 4% while stirring, adding 2% lemon juice for seasoning, controlling the temperature to be below 45 ℃, adding 3% of enzyme clear liquid, and continuously stirring until the paste can slowly slide down;
(6) and (3) sterilization: bagging and sealing the decocted jam, and processing at 400MPa for 30min at room temperature.
Example 2
(1) Pretreatment: selecting fruits with no plant diseases and insect pests, no wound, consistent size and maturity on the surface of the actinidia kolomikta, washing with running water, sterilizing, removing microorganisms, soil and other impurities carried by the fruits, blanching in boiling water for 10s, and separating peel and pulp; cleaning and juicing lemons, reserving lemon residues for later use, and adding lemon juice into the pulp of the rind of the actinidia kolomikta to protect the color; washing snow pears with running water and performing disinfection treatment;
(2) cutting into granules and squeezing into pulp: cutting Actinidia kolomikta fruit into 3 × 3 × 3mm granules, adding lemon juice, juicing pulp and water at a ratio of 3:1, filtering, and collecting Actinidia kolomikta seed; peeling snow pear, removing core, cutting into pieces, and soaking in lemon juice for 1 min; adding snow pear and water at a ratio of 4:1 into a juicer, pulping, keeping the temperature at about 60 deg.C for 6min, and standing at 85 deg.C;
(3) and (3) processing the pericarp and the lemon residue of the actinidia kolomikta: cutting the lemon residues, mixing the actinidia kolomikta peels and the lemon residues according to the ratio of 1:12, paving 10 layers of mixed residues of the actinidia kolomikta peels and the lemon residues in a sterilized glass container, paving granulated sugar between each layer, paving the granulated sugar at the bottom and on the upper surface of the container, wherein the weight ratio of the solid matters of the actinidia kolomikta peels and the lemon residues to the granulated sugar is 7:3, covering the container, stirring for 3 hours, stirring for 2 times every day, filtering after 4 days, and taking enzyme clear liquid for later use. Grinding the mixed fruit residues into pulp by using a juicer according to the ratio of 8: 1;
(4) processing the actinidia kolomikta seeds: drying semen Actinidiae chinensis, and grinding for 20min to powder;
(5) preparing the compound jam: adding 40% snow pear juice, 5% mixed pomace and 12% white granulated sugar into 33% actinidia kolomikta juice, heating and boiling, concentrating for 15min, adding agar powder, konjac glucomannan and carrageenan (the mixing ratio is 1:2: 2), adding 0.5% actinidia kolomikta seed powder while stirring, adding 1.5% lemon juice for seasoning, controlling the temperature to be below 45 ℃, adding 8% enzyme clear liquid, and continuing stirring until the sauce can slowly slide down;
(6) and (3) sterilization: bagging and sealing the decocted jam, and processing at room temperature under 600MPa for 10 min.
Example 3
(1) Pretreatment: selecting fruits with no plant diseases and insect pests, no wound, consistent size and maturity on the surface of the actinidia kolomikta, washing with running water, sterilizing, removing microorganisms, soil and other impurities carried by the fruits, blanching in boiling water for 20s, and separating peel and pulp. Cleaning and juicing lemon, leaving the lemon residues for later use, and adding lemon juice into the pulp of the rind of the actinidia kolomikta to protect the color. Washing snow pears with running water and performing disinfection treatment;
(2) cutting into granules and squeezing into pulp: cutting Actinidia kolomikta fruit into 3 × 3 × 3mm granules, adding lemon juice, squeezing pulp and water at a ratio of 3:1, filtering, and collecting Actinidia kolomikta seed. Peeling snow pear, removing core, cutting into pieces, and soaking in lemon juice for 3 min; the snow pears and water are put into a juice extractor to be ground into pulp according to the ratio of 4:1, and the water temperature is about 60 ℃. Standing at 87 deg.C for 4 min;
(3) and (3) processing the pericarp and the lemon residue of the actinidia kolomikta: cutting the lemon residues, mixing the actinidia kolomikta peels and the lemon residues according to the ratio of 1:10, laying 2 layers of mixed residues of the actinidia kolomikta peels and the lemon residues in a sterilized glass container, laying granulated sugar between each layer, laying granulated sugar on the bottom and the upper surface of the container, wherein the weight ratio of the solid matters of the actinidia kolomikta peels and the lemon residues to the granulated sugar is 5:3, covering the container, stirring for 2.5 hours, stirring for 2 times every day, filtering after 5 days, and taking enzyme clear liquid for later use. Grinding the mixed fruit residues into pulp by a juicer according to the proportion of 10: 1;
(4) processing the actinidia kolomikta seeds: drying semen Actinidiae chinensis, and grinding for 25min to powder;
(5) preparing the compound jam: adding 45% snow pear juice, 7% mixed pomace and 16% white granulated sugar into 25% actinidia kolomikta juice, heating and boiling, concentrating for 15min, adding agar powder, konjac glucomannan and carrageenan (the mixing ratio is 2:2: 1), adding actinidia kolomikta seed powder 2% while stirring, adding 3% lemon juice for seasoning, controlling the temperature to be below 45 ℃, adding 2% enzyme clear liquid, and continuously stirring until the paste can slowly slide down;
(6) and (3) sterilization: bagging and sealing the decocted jam, and processing at room temperature under 500MPa for 20 min.
Comparative examples 1 to 3
Comparative example 1 the mixed pomace was replaced in step 5 with 7% snow pear juice and the other steps were the same as in example 3.
Comparative example 2 in step 4, the actinidia kolomikta seeds were dried and then not ground, and 2% of actinidia kolomikta seeds which were not ground were used instead of actinidia kolomikta seed powder, and other steps were the same as in example 3.
Comparative example 3 the ferment clear solution was replaced with 2% snow pear juice in step 5, and the other steps were the same as in example 3.
And measuring the Vc content in the jam by an iodometry method in a titration method. The method comprises the following steps: (1) titer of iodine solution: the iodine solution was calibrated with the newly prepared standard Vc solution and the milligrams of Vc equivalent to each 1mL iodine solution was calculated. (2) Pretreatment of jam products: the jam is processed into homogenate by using a mortar, and the processed jam is put into a pudding bottle for storage for subsequent experiments. Anti-pollution treatment of jam is required in the processes of sample collection and preparation so as to prevent pollution from influencing experimental results. (3) Extracting and processing jam products: adding 40mL of extracting solution into the pretreated jam to prepare juice, pouring the juice into a 250mL conical flask, taking 60mL of extracting solution, washing the pudding bottle for 3 times, and transferring the washing liquid into the conical flask. (4) And (3) determination: 2mL of the starch solution was added to the Erlenmeyer flask, immediately titrated with an iodine standard solution to a stable blue color, and the amount of iodine standard solution used was recorded. The Vc content in the sample was calculated as T V100/m (where T is the amount of 1mL iodine standard solution corresponding to the Vc standard solution in mg, V is the volume of iodine standard solution consumed in titrating the sample solution in mL, and m is the mass or volume of the sample in g or mL).
The sensory index detection is carried out according to the regulation of GB/T22474-2008 jam standard, and the finished product is obtained after the sensory index detection is qualified. The jam is observed under natural light, and the quality of the jam product is evaluated according to four sensory indexes of color, taste, mouthfeel, tissue form and impurities. Wherein the color and luster accounts for 20 minutes, the taste and mouthfeel accounts for 30 minutes, the tissue morphology accounts for 20 minutes, the impurities account for 30 minutes, the jam product is provided for 50 sensory tasters to taste, and finally the average value of the comprehensive scores is obtained. Sensory scoring criteria for specific jam products are shown in table 1.
TABLE 1 sensory evaluation criteria
Table 2 evaluation results
According to evaluation results, the more mixed pomace of the actinidia kolomikta pericarp and the lemon pomace is added, the higher the vitamin C content of the jam is, the mixed pomace is not added in comparative example 1, the vitamin C content is obviously lower than that in examples 1-3, because the actinidia kolomikta pericarp and the lemon pomace are rich in vitamin C, the jam can be added after being subjected to sugaring fermentation, the flavor and taste of the jam can be improved, the vitamin C content of a jam product is improved, and meanwhile, the actinidia kolomikta pericarp contains rich pectin and dietary fiber, and gastrointestinal peristalsis can be promoted. The sensory evaluation score of the comparative example 1 is lower than that of the examples 1-3, because the addition of the mixed pomace of the actinidia kolomikta peels and the lemon pomace is beneficial to increasing the viscosity of jam products, the acidity of the actinidia kolomikta peels and the lemon pomace is effectively reduced in the sugar curing process, and the fermented mixed pomace is suitable in sour and sweet taste.
Comparative example 2 replaces the actinidia kolomikta seed powder with 2% of actinidia kolomikta seeds which are not ground, and the sensory evaluation result is obviously lower than that of example 3, because the jam in comparative example 2 has granular feeling and poor mouthfeel and color, and the actinidia kolomikta seeds in example 3 are ground and finely ground and then added with the jam, so that the fine mouthfeel and color of the jam are increased, the hard shells of the actinidia kolomikta seeds are broken, the actinidia kolomikta seeds are easy to digest when being eaten, and nutrient substances such as linolenic acid in the actinidia kolomikta seeds are easy to absorb by a human body.
Comparative example 3 no ferment clear solution was added, and the sensory evaluation results and the vitamin C content test results were similar to those of example 3, because the ferment clear solution did not improve the vitamin C content and the mouthfeel of the jam product, but rather, improved the metabolism in vivo, conditioned the stomach and intestine, improved the digestive absorption, improved the immunity, enhanced the body constitution, which more conformed to the pursuit goal of modern people for healthy food. Finally, in order to protect the activity of the enzyme, the enzyme clear solution is added to the samples 1 to 3 and the samples 1 to 3 at a temperature lower than 45 ℃, and finally the samples are sterilized by using an ultra-high pressure sterilization technique.
In the production process, all raw materials are fully utilized, the lemon juice is used for protecting color, the lemon pomace and the actinidia kolomikta peels are used for making enzyme clear liquid, and jam is added after the residual actinidia kolomikta peels and the lemon pomace mixed pulp is beaten, so that the resource utilization rate is high, the resource waste can not be caused, and the environment-friendly degree is high. The jam preparation method is simple, the nutritional values of the actinidia kolomikta and the snow pears can be well utilized, and the potential values of the actinidia kolomikta and the snow pears are expanded.
The above description is illustrative of the present invention and is not intended to be limiting, and the present invention may be modified in any manner without departing from the spirit of the present invention, and is within the scope of the present invention, for example, the method for crushing Actinidia kolomikta seeds may be cold crushing, etc.
Claims (7)
1. The compound jam of the actinidia kolomikta is characterized in that: the jam comprises the following raw materials in percentage by mass: 20-40% of actinidia kolomikta pulp, 1-10% of mixed pomace of actinidia kolomikta pericarp and lemon pomace, 3-8% of ferment clear liquid, 0.5-4% of actinidia kolomikta seed powder, 40-60% of pear pulp, 10-20% of white granulated sugar and 1.5-3% of lemon juice;
the compound actinidia kolomikta jam is prepared by the following method:
(1) pretreatment: washing and disinfecting Actinidia kolomikta, blanching in boiling water for 10-20 s, separating peel and pulp, cleaning and juicing lemon, adding lemon juice into the peel and pulp of Actinidia kolomikta to protect color, and washing and disinfecting snow pear with running water;
(2) cutting into granules and squeezing into pulp: cutting Actinidia kolomikta fruit into small particles, adding lemon juice, adding water into pulp, juicing with a juicer, filtering, and collecting Actinidia kolomikta seed; peeling snow pears, removing kernels, cutting into blocks, and soaking the blocks in lemon juice for 1-3 min; putting the snow pears and water into a juicer according to the ratio of 4:1 to grind, and putting the snow pear pulp at 85-90 ℃ for 4-6 min;
(3) and (3) processing the pericarp and the lemon residue of the actinidia kolomikta: cutting lemon residues, mixing the pericarp and the lemon residues of the Actinidia kolomikta, spreading several layers of mixed pomace of the pericarp and the lemon residues of Actinidia kolomikta in a sterilized glass container, spreading granulated sugar between each layer, spreading granulated sugar on the bottom and the upper surface of the container, covering with a cover, fermenting, filtering, collecting ferment clear liquid for later use, adding water into the mixed pomace, and pulping with a juicer; the ratio of the actinidia kolomikta peels to the lemon residues is 1: 8-1: 12, and the weight ratio of the actinidia kolomikta peels to the lemon residues to the granulated sugar is 4: 3-7: 3;
(4) processing the actinidia kolomikta seeds: drying semen Actinidiae chinensis and grinding into powder;
(5) preparing the compound jam: adding snow pear syrup, mixed fruit residues and white granulated sugar into the actinidia kolomikta pulp, heating and boiling, concentrating for 15min, adding agar powder, konjac glucomannan and carrageenan, adding actinidia kolomikta seed powder while stirring, adding the rest lemon juice for seasoning, controlling the temperature to be below 45 ℃, adding an enzyme clear solution, and continuously stirring until the paste can slowly slide down;
(6) and (3) sterilization: bagging the decocted jam, sealing, and sterilizing at room temperature under high pressure.
2. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: the jam comprises the following raw materials in percentage by mass: 28-33% of actinidia kolomikta pulp, 3-7% of mixed pomace of actinidia kolomikta peels and lemon pomace, 4-7% of ferment clear liquid, 1-2% of actinidia kolomikta seed powder, 40-45% of pear pulp, 13-17% of white granulated sugar and 1.8-2.5% of lemon juice.
3. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: the jam comprises the following raw materials in percentage by mass: 31.5% of actinidia kolomikta pulp, 4% of mixed pomace of actinidia kolomikta pericarp and lemon pomace, 5% of enzyme clear liquid, 1.5% of actinidia kolomikta seed powder, 41% of snow pear pulp, 15% of white granulated sugar and 2% of lemon juice.
4. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: in the step (3), the number of layers of the mixed pomace of the actinidia kolomikta peels and the lemon pomace is 2-10, after the cover is covered, the mixture is stirred for 2-3 hours, stirred for 1-2 times every day and fermented for 4-6 days and then filtered.
5. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: and (4) mixing the pomace and water in the step (3) according to the ratio of 7: 1-10: 1, and grinding the mixture by using a juicer.
6. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: the grinding time in the step (4) is 20-30 min.
7. The actinidia kolomikta composite jam according to claim 1, wherein the actinidia kolomikta composite jam is characterized in that: and (6) treating at room temperature under the pressure of 400-600 MPa for 10-30 min.
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| CN112493435A (en) * | 2020-11-18 | 2021-03-16 | 吉林医药学院 | Composite konjak paste and its preparing method |
| CN115462514A (en) * | 2021-11-09 | 2022-12-13 | 吉林医药学院 | Compound jelly containing dog jujubes and kiwi fruits and preparation process of compound jelly |
| CN115918766B (en) * | 2023-02-24 | 2024-02-27 | 湖南美味佳瑶农业科技股份有限公司 | Kiwi fruit freeze-dried tablet and preparation method thereof |
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