CN107801988A - A kind of fig fruit jam and preparation method thereof - Google Patents
A kind of fig fruit jam and preparation method thereof Download PDFInfo
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- CN107801988A CN107801988A CN201711090295.6A CN201711090295A CN107801988A CN 107801988 A CN107801988 A CN 107801988A CN 201711090295 A CN201711090295 A CN 201711090295A CN 107801988 A CN107801988 A CN 107801988A
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- liquid
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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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- 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
- 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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- Health & Medical Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of fig fruit jam, and its preparing raw material includes the condiment commonly used in fermented fig liquid and jam preparation；Described fermented fig liquid, it is after the fig after blanching treatment is homogenized；Aspergillus fermentation broth is accessed in the homogenate of sterilizing and carries out fermentation reaction preparation；The deposit number of described aspergillus is CGMCC No.14160.Fig fruit jam provided by the invention, original taste flavor and nutrition with fig, fresh color is naturally, tissue exquisiteness, manufacturing process not sugaring, low calorie, low sugariness, comfortable acid, it is adapted to the crowd of each different age group to eat, it is safe and healthy jam food and technique is simply controllable.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to a kind of fig fruit jam and preparation method thereof.
Background technology
Fig is the fruit of Moraceae Ficus machaka or dungarunga fig tree.Fig is nutritious, dry
For content up to 14%~22%, fig contains 6.49% polysaccharide, the glucose of 34.3% (dry weight), the fruit of 31.2% (dry weight)
The sucrose of sugar and 7.82% (dry weight), belongs to low-calorie diet and slimming health food.Fig contains 0.03% a variety of dimensions
Raw element, particularly containing more carrotene, also containing 18 kinds of amino acid, wherein 8 kinds are essential amino acids.Fig
Meat is fine and smooth, and edible portion is up to more than 90%, promoted the production of body fluid with tonifying Qi, moistened the lung and relieve the cough, and spleen benefiting and stimulating the appetite is aid digestion, heat-clearing profit
Intestines, antidiarrheal controls hemorrhoid, subdhing swelling and detoxicating myogenic, improving eyesight clearing analgesic and other effects, a variety of containing cumarin, psoralen etc. in fig
Active anti-cancer substance, it is described as " patron saint of 21 century human health ".Fig fruit freshness date is very short, easily soft after harvesting
Change, be rotten, 3~5d can be preserved under normal temperature, and be not suitable for long-distance transport.
A kind of fig fruit extremely abundant as nutritive value and medical value gradually approved by consumer, nothing
Plantation amount, output and the consumption figure of flowers and fruits are also constantly increasing, and have wide market prospects.Jam is gone with rice or bread food as one kind
Product, nutritious, unique flavor, instant, at home and abroad there is very big consumption market.Fig fruit jam in the market
Mainly processed using traditional sugaring method, jam sugariness is high, mouthfeel is greasy, and without the natural fruity flavor of fig, mouthfeel is not good enough, disappears
The amount of expense is extremely low.Therefore, the exploitation for fig fruit jam being prepared using enzymatic isolation method can provide an approach for fig deep processing, tool
There is great economic implications.
The content of the invention
It is an object of the invention to provide a kind of fig fruit jam and its system with fig taste flavor and nutrition
Make method, have the advantages that low sugar degree, sweet tea acid are tasty, denseness is appropriate, delicate mouthfeel, superior product quality.
The fig fruit jam of the present invention, its preparing raw material include the tune commonly used in fermented fig liquid and jam preparation
Material；Described fermented fig liquid, it is after the fig after blanching treatment is homogenized；Aspergillus is accessed in the homogenate of sterilizing
Zymotic fluid carries out fermentation reaction preparation；
Described aspergillus is described aspergillus (Aspergillus sp.) FJ036 strains, is deposited within 14th in September in 2017
Positioned at Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, the Chinese microorganism strain preservation conservator of China Microbiological research institute
Meeting common micro-organisms center, deposit number is CGMCC No.14160.
The condiment that described jam is commonly used in preparing, is food acid degree conditioning agent and food thickener；
Described food thickener can be gelatin, pectin or xanthans, and one kind in embodiment is specifically recited as gelatin；
Described food acid degree conditioning agent can be malic acid, lactic acid or citric acid, and one kind in embodiment is specific to be recorded
For citric acid；
The specific record of one kind as embodiment, the preparing raw material of described fig fruit jam include fermented fig liquid
95 parts, 5 parts of citric acid；
Preferably, mulberries are also added with fig fruit jam；
The specific record of one kind as embodiment, the preparing raw material of described fig fruit jam include fermented fig liquid
84 parts, 8 parts of mulberries, 0.5 part, 7.5 parts citric acids of gelatin.
Above-mentioned fig fruit jam, a kind of its specific preparation method are as follows：
1) blanching in the water that fresh fig puts into 90 DEG C is taken；
2) fig is beaten：Fig after blanching treatment is obtained into pulp through beater；
3) aspergillus FJ036 is accessed in the fig fruit latex through 70~80 DEG C of sterilizings, and 2-3d is cultivated at 28 DEG C, cultivated
Thalline and precipitation are removed in centrifugation after end, and enzyme fermentation liquid is made；
4) fig fruit latex is heated into 70~80 DEG C to be sterilized, cooling addition enzyme fermentation liquid, reaction 1~2 after sterilizing
Hour, high temperature enzyme deactivation obtains fermented fig liquid；
5) 3~5min is boiled into the heating of fermented fig liquid, then adds 40% citric acid solution, stir, add
Heat is concentrated to solid content as 45% or more；Sterilizing is completed to prepare.
Fig fruit jam provided by the invention, there is the original taste flavor and nutrition of fig, fresh color is certainly
So, tissue is fine and smooth, manufacturing process not sugaring, low calorie, low sugariness, comfortable acid, is adapted to crowd's food of each different age group
With, and technique is simply controllable, is safe and healthy jam food.Compared with traditional fig fruit jam, fig fruit jam is through aspergillus
FJ036 enzyme fermentations liquid digests, and can further decompose aga therein, protein, improve tissue sophistication, improves
The pol of jam, it is not necessary to addition sugar and effectively increase the taste and flavor of fig fruit jam.The art inventions carry significantly
The quality of fig fruit jam has been risen, the economic benefit of manufacturing enterprise can be effectively improved.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply in a scope.
Embodiment 1：The screening of bacterial strain and physicochemical property
1st, strain：Spontaneons screening method is isolated from the Aspergillus of rotten fig.The bacterium decomposition of cellulose ability is strong, have compared with
High proteinase activity power and relatively low pectase enzyme activity, crushing juice rate is high, and raw material availability is high.
2nd, culture medium and detection method：
(1) potato dextrose broth：Potato (peeling) 200g, glucose 20g, distilled water 1000mL, from
Right pH.121 DEG C of sterilizing 20min.
(2) potato dextrose agar：Potato (peeling) 200g, glucose 20g, agar 20g, distilled water
1000mL, natural pH.121 DEG C of sterilizing 20min.
(3) fermentation medium：30% fig fruit latex, 80 DEG C of sterilizing 15min.
(4) enzyme activity determination：Pectase enzyme activity determination --- sodium-hypochlorite process.
Proteinase activity power determines --- forint (Folin) phenol reagent process.
Cellulose enzyme vigor determines --- DNS methods.
3rd, screen：
By from rotten fig natural separation to 52 plants of fungal strains make fermentation test, respectively determine zymotic fluid enzyme activity
Power and fig crushing juice rate, wherein 5 plants of strain excellents the results are shown in Table 1.
Table 1：5 plants of mold fermentation liquid enzyme activity determination results
As shown in Table 1, FJ036 bacterial strains cellulase-producing and protease ability are most strong and production pectase ability is relatively low, fiber
Plain enzyme, protease and pectase enzyme activity are respectively 51.2 ± 1.5U/mL, 28.2 ± 0.6U/mL and 9.3 ± 0.2U/mL, no flower
Fruit crushing juice rate reaches 90.9 ± 3.5%, and raw material availability reaches 72.6 ± 2.2%.
Aspergillus FJ036 feature：
(1) form
Aspergillus FJ036 dibblings are reached into 4cm in potato dextrose agar flat board, 28 DEG C of cultures, 3 days colony diameters.
Bacterium colony is expanded in concentric ring-shaped to surrounding, and mycelia sprawl growth is white, and bacterium colony is changed into black, culture medium after forming spore
Color, without obvious exudate, there is mouldy smell without significant change.Conidium overhead forms spherical top capsule, covers thereon
One layer of metulae and one layer of stigma, the spherical spore with bunchiness brown-black on stigma, is Aspergillus.
(2) measure of genetic stability
Table 2:Aspergillus FJ036 carries out continuous passage genetic stability result
Continuous 10 generation Secondary Culture is done to aspergillus FJ036 strains, carries out fermented and cultured respectively per a generation, and it is fine to determine it
Plain enzyme, protease and pectase enzyme activity are tieed up, its result is as shown in table 2.In 10 continuous passages experiment, the strain fermentating liquid
The control of enzyme activity excursion -3.23%~3.71%, its excursion is smaller, and it is very good to show that aspergillus FJ036 has
Good genetic stability.
The preparation of fermented fig liquid
Described fermented fig liquid, its preparation method are as follows：
1) after fresh fig being carried out into blanching treatment, the fig of blanching enzyme deactivation is subjected to crushing and beating slurry is made
Liquid；
2) aspergillus FJ036 strains are linked into the fig fruit latex after sterilization treatment, carry out fermented and cultured；Fermentation ends
Afterwards, centrifugation obtains aspergillus FJ036 enzyme fermentation liquid；
3) aspergillus FJ036 enzyme fermentation liquid is linked into the fig fruit latex after sterilization treatment, carries out enzymolysis processing；Enzymolysis
After end, enzyme deactivation obtains fermented fig liquid.
Table 3：Fermented fig liquid result compares
As shown in Table 3, aspergillus FJ036 bacterial strains cellulase and proteinase activity power be respectively 51.2 ± 1.5U/mL and
28.2 ± 0.6U/mL is higher than aspergillus niger by 27.0% and 18.5% respectively.Pectase enzyme activity is respectively 9.3 ± 0.2U/mL, only
For the 31.1% of aspergillus niger.Aspergillus FJ036 bacterial strain fig crushing juice rates and raw material availability are respectively 90.9 ± 3.5%, 72.6
± 2.2%, it is higher than aspergillus niger by 17.1% and 15.4% respectively.
Embodiment 2：The preparation of fig fruit jam
A kind of fig fruit jam, the parts by weight of feed components are：
95 parts of fermented fig liquid, 5 parts of citric acid.
A kind of fig fruit jam, preparation technology are：
The preparation method of above-mentioned fig fruit jam, its making step are：
1st, fig sorting and cleaning：The ripening degree of selection medium well disease-free no worm, without rot, free from extraneous odour, agriculture are residual and
The not exceeded fresh fig of poisonous metal, is cleaned up after going the removal of impurity；The fig of step 1 is that Weihai in Shandong province's production Blanc is auspicious
Gram.
2nd, fig blanching enzyme deactivation：Take blanching 2min in the water that fresh fig puts into 90 DEG C, peeling.
3rd, fig is beaten：The fig that step 2 is removed the peel is beaten through beater (screen-aperture is 0.4~1.2mm), is removed
Seed, carpopodium etc..
4th, prepared by aspergillus FJ036 enzyme fermentations liquid：By patent strain aspergillus FJ036 (CGMCC No.14160) accesses through 70~
In 80 DEG C of sterilizing 15min 30% fig fruit latex, and cultivated 2 days under 28 DEG C of environment, thalline and precipitation are removed in centrifugation, and song is made
Mould FJ036 enzyme fermentations liquid.
5th, sterilizing and enzymolysis prepare fermented fig liquid：The fig fruit latex of step 3 is heated into 70~80 DEG C to be gone out
Bacterium, 40 DEG C are cooled to after sterilizing and is poured into enzymatic vessel, access step 4 aspergillus FJ036 enzyme fermentation liquid, reacted 1~2 hour, go forward side by side
Row 2min 100 DEG C of enzyme deactivations, obtain the fine and smooth fermented fig liquid of tissue.
6th, the preparation of citric acid：Citric acid is made into 40% solution.
7th, concentrate：3~5min is boiled in the fermented fig liquid heating of step 5, then adds citric acid, stirs, adds
Heat is concentrated to solid content as more than 45%.
8th, tinning and sealing：The jam of step 7 should tinning while hot, jam temperature should be higher than that 80 DEG C after tinning, seal while hot.
9th, sterilize and cool down：The filling fig fruit jam of step 8 is subjected to 90 DEG C of spray sterilizing 15min, is cooled to room temperature,
Labelled after air-drying, pack, be put in storage.
Influence of the aspergillus FJ036 enzyme fermentations liquid of table 4 to the quality of fig fruit jam 1
As can be seen from Table 4, the fig fruit jam soluble solid handled through aspergillus FJ036 enzyme fermentations liquid is 39.18
± 2.11%, respectively the fig fruit jam than being handled without aspergillus FJ036 enzyme fermentations liquid improve 29.3%.Fig fruit jam is
Chartreuse, fresh color have typical fig perfume and flavor naturally, tissue is fine and smooth.
Embodiment 2：
A kind of fig fruit jam, the parts by weight of feed components are：
0.5 part, 7.5 parts 84 parts of fermented fig liquid, 8 parts of mulberries, gelatin citric acids.
The step of preparation method, is as follows：
1st, mulberries sorting and processing：Disease-free no worm of the mulberries the ripening degree of selection more than eighty per cant, without rot, free from extraneous odour, agriculture
The residual and not exceeded fresh mulberries of poisonous metal, are cleaned up, beater (screen-aperture is 0.4~1.2mm) is beaten after going the removal of impurity
Slurry, removes carpopodium etc., and mulberries pulp is made.
2nd, fig sorting and cleaning：Disease-free no worm of the ripening degree of selection more than ninety percent, without rot, free from extraneous odour, agriculture it is residual
Not exceeded fresh fig, is cleaned up after going the removal of impurity with poisonous metal；The fig of step 2 is that Weihai in Shandong province's production Blanc is auspicious
Gram.
3rd, fig blanching enzyme deactivation：Take blanching 2min in the water that fresh fig puts into 90 DEG C, peeling.
4th, fig is beaten：The fig that step 3 is removed the peel is beaten through beater (screen-aperture is 0.4~1.2mm), is removed
Seed, carpopodium etc..
5th, prepared by aspergillus FJ036 enzyme fermentations liquid：By patent strain aspergillus FJ036 (CGMCC No.14160) accesses through 70~
In 80 DEG C of sterilizing 15min 30% fig fruit latex, and cultivated 2 days under 28 DEG C of environment, thalline and precipitation are removed in centrifugation, and song is made
Mould FJ036 enzyme fermentations liquid.
6th, sterilizing and enzymolysis prepare fermented fig liquid：The fig fruit latex of step 4 is heated into 70~80 DEG C to be gone out
Bacterium, 40 DEG C are cooled to after sterilizing and is poured into enzymatic vessel, access step 5 aspergillus FJ036 enzyme fermentation liquid, reacted 1~2 hour, go forward side by side
Row 2min 100 DEG C of enzyme deactivations, obtain the fine and smooth fermented fig liquid of tissue.
7th, the preparation of citric acid：Citric acid is made into 40% solution.
8th, the preparation of thickener gelatin：Gelatin adds a small amount of boiling water, is stirred continuously, water-bath add 70 DEG C or so be allowed into it is molten
Glue.
9th, concentrate：3~5min is boiled in the fig fruit latex of step 6 and the mulberries pulp heating of step 1, then adds lemon
Acid and thickener gelatin, stir, and heating is concentrated to solid content as more than 45%.
10th, tinning and sealing：The jam of step 9 should tinning while hot, jam temperature should be higher than that 80 DEG C after tinning, close while hot
Envelope.
11st, sterilize and cool down：The filling fig fruit jam of step 10 is subjected to 90 DEG C of spray sterilizing 15min, is cooled to room
Temperature, labelled after air-drying, pack, be put in storage.
Influence of the aspergillus FJ036 enzyme fermentations liquid of table 5 to the quality of fig fruit jam 2
As can be seen from Table 5, the fig fruit jam soluble solid handled through aspergillus FJ036 enzyme fermentations liquid is 46.39
± 1.37, respectively the fig fruit jam than being handled without aspergillus FJ036 enzyme fermentations liquid improve 21.9%.Fig fruit jam is palm fibre
Red, fresh color have typical fig perfume and flavor naturally, tissue is fine and smooth.
Claims (9)
1. a kind of fig fruit jam, it is characterised in that the preparing raw material of described fig fruit jam includes fermented fig liquid
The condiment commonly used in being prepared with jam；Described fermented fig liquid, it is after the fig after blanching treatment is homogenized；Go out
Aspergillus fermentation broth is accessed in the homogenate of bacterium and carries out fermentation reaction preparation.
2. fig fruit jam as claimed in claim 1, it is characterised in that the deposit number of described aspergillus is CGMCC
No.14160。
3. fig fruit jam as claimed in claim 1, it is characterised in that the condiment that described jam is commonly used in preparing, for food
Product are with acidity regulator and/or food thickener.
4. fig fruit jam as claimed in claim 3, it is characterised in that described food with thickener be gelatin, pectin or
Any of xanthans is several.
5. fig fruit jam as claimed in claim 3, it is characterised in that described food acid degree conditioning agent can be apple
Any of acid, lactic acid or citric acid are several.
6. fig fruit jam as claimed in claim 1, it is characterised in that described preparing raw material includes fermented fig liquid
95 parts, 5 parts of citric acid.
7. fig fruit jam as claimed in claim 1, it is characterised in that mulberries are also added with described preparing raw material.
8. fig fruit jam as claimed in claim 1, it is characterised in that described preparing raw material includes fermented fig liquid
84 parts, 8 parts of mulberries, 0.5 part, 7.5 parts citric acids of gelatin.
9. the preparation method of the fig fruit jam described in claim 8, it is characterised in that described preparation method includes following
Step：
1) blanching in the water that fresh fig puts into 90 DEG C is taken；
2) fig is beaten：Fig after blanching treatment is obtained into pulp through beater；
3) aspergillus FJ036 is accessed in the fig fruit latex through 70~80 DEG C of sterilizings, and 2-3d is cultivated at 28 DEG C, culture terminates
Thalline and precipitation are removed in centrifugation afterwards, and enzyme fermentation liquid is made；
4) fig fruit latex being heated into 70~80 DEG C to be sterilized, cooling addition enzyme fermentation liquid, reacts 1~2 hour after sterilizing,
High temperature enzyme deactivation obtains fermented fig liquid；
5) 3~5min is boiled into the heating of fermented fig liquid, then adds 40% citric acid solution, stir, heating is dense
Solid content is reduced to as 45% or more；Sterilizing is completed to prepare.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115624154A (en) * | 2022-11-08 | 2023-01-20 | 四川味欣食品科技有限公司 | Raspberry sauce and preparation method thereof |
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|---|---|---|---|---|
| KR20130138965A (en) * | 2012-06-12 | 2013-12-20 | 주식회사 빙그레 | Manufacturing method of fruit jam using fresh fruit taste |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
| CN106579211A (en) * | 2016-12-15 | 2017-04-26 | 石河子大学 | Purple carrot monascus fermented jam and preparation method thereof |
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2017
- 2017-11-08 CN CN201711090295.6A patent/CN107801988B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130138965A (en) * | 2012-06-12 | 2013-12-20 | 주식회사 빙그레 | Manufacturing method of fruit jam using fresh fruit taste |
| CN104920931A (en) * | 2015-05-25 | 2015-09-23 | 安徽省怀远县华夏药械有限责任公司 | Mangosteen sauce and making method thereof |
| CN106262321A (en) * | 2016-08-23 | 2017-01-04 | 彭常安 | A kind of processing method of Fructus Mali Asiaticae fruit jam |
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| CN115624154A (en) * | 2022-11-08 | 2023-01-20 | 四川味欣食品科技有限公司 | Raspberry sauce and preparation method thereof |
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