CN107927670A - A kind of zinc supplementation pineapple jam - Google Patents
A kind of zinc supplementation pineapple jam Download PDFInfo
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- CN107927670A CN107927670A CN201711083558.0A CN201711083558A CN107927670A CN 107927670 A CN107927670 A CN 107927670A CN 201711083558 A CN201711083558 A CN 201711083558A CN 107927670 A CN107927670 A CN 107927670A
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- 239000011701 zinc Substances 0.000 title claims abstract description 58
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 57
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 57
- 230000009469 supplementation Effects 0.000 title claims abstract description 32
- 244000099147 Ananas comosus Species 0.000 title 1
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 14
- 229960000304 folic acid Drugs 0.000 claims abstract description 14
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- 239000011724 folic acid Substances 0.000 claims abstract description 14
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 14
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 14
- 229940081969 saccharomyces cerevisiae Drugs 0.000 claims abstract description 14
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229960000367 inositol Drugs 0.000 claims abstract description 13
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 claims abstract description 13
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
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- 235000012661 lycopene Nutrition 0.000 description 1
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Classifications
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention mainly relates to jam processing technique field, discloses a kind of zinc supplementation pineapple jam, is made of following raw material：Pineapple, galactooligosaccharide, converted starch, guar gum, salt, Zinc-rich saccharomyces cerevisiae, folic acid, inositol；Abundant raw material, nutrition is balanced, and zinc content reaches 6.17mg/100g, promotes to absorb, improves the nutrition and health care function of pineapple jam, can strengthen disease resistance, weight-reducing, beauty and skin care；Galactooligosaccharide is added after pineapple mashing carry out high temperature and steam, destroy the pineapple proteinase activity in pineapple, avoid the injury to human body, promote active ingredient release, beneficial to digesting and assimilating, while kill the miscellaneous bacteria in pineapple, Shelf-life；Converted starch and guar gum are added after steaming, improves the viscosity and stability of pineapple jam, it is fine and smooth smooth, tend to smear out；Remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol are added, nutrition and the flavor of pineapple jam is enriched, promotes digesting and assimilating for organic zinc, strengthen the healthcare function of body.
Description
Technical field
The invention mainly relates to jam processing technique field, more particularly to a kind of zinc supplementation pineapple jam.
Background technology
Pineapple original name pineapple, contains abundant sugar, protein, organic acid, vitamin, lycopene and mineral element, tool
There is plurality of health care functions, it is possible to increase immunity, promotes gastrointestinal function, clearing heat and detoxicating, eliminates oedema, beauty and skin care, loses weight thin
Body, eliminates flu；Zinc is one of the essential trace elements of the human body, by people titled with " flowers of life ", the laudatory title of " source of intelligence ",
It can promote the growth and development of human body, increase intelligence, synthesize a variety of enzymes, maintain dysregulated appetite, strengthen body immunity, promote wound
Mouth healing, promotes vitamin A absorption, protects eyesight, beauty and skin care.
The various types of pineapple jam on the market, but all contain more sugar and preservative, health is produced
Life is unfavorable, and zinc content is extremely low, it is impossible to meets the needs of people's physiological health.
The content of the invention
The defects of in order to make up prior art, the object of the present invention is to provide a kind of zinc supplementation pineapple jam.
A kind of zinc supplementation pineapple jam, is made of the raw material of following parts by weight：Pineapple 87 ~ 89, galactooligosaccharide 7 ~ 9, denaturation are formed sediment
Powder 2 ~ 4, guar gum 0.6 ~ 0.8, salt 0.3 ~ 0.5, Zinc-rich saccharomyces cerevisiae 0.11 ~ 0.13, folic acid 0.05 ~ 0.07, inositol 0.05 ~
0.07。
The converted starch, starch is bakeed 30 ~ 40 minutes in 70 ~ 80 DEG C, adds the fat of starch weight 3 ~ 4%, in
100 ~ 105 DEG C are heated frying 7 ~ 9 minutes, are added acetum, are stirred evenly, and insulation gelatinization 5 ~ 7 minutes, carry after heating is boiled
The transparency and heat-resisting quantity of high starch, freeze-drying, it is 40 ~ 60 mesh to be ground to particle diameter, obtains converted starch.
The fat, is made of the raw material of following parts by weight：Corn oil 32 ~ 34, orange oil 7 ~ 9, ω -3 unsaturated lipids
Fat acid 0.05 ~ 0.07.
The acetum, additive amount are 50 ~ 60 times of starch weight, and pH is 5.2 ~ 5.4.
A kind of preparation method of zinc supplementation pineapple jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh pineapple without damage, removes the peel, and cleans, and mashing, particle diameter is 80 ~ 100 mesh, obtains pineapple slurry；
（2）Galactooligosaccharide is added into pineapple slurry, stirs evenly, is steamed in 120 ~ 125 DEG C 5 ~ 7 minutes, destroy the spinach in pineapple
Trailing plants proteinase activity, avoids the injury to human body, promotes active ingredient release, beneficial to digesting and assimilating, while kills miscellaneous in pineapple
Bacterium, Shelf-life, must steam slurry；
（3）Converted starch and guar gum are added and steamed in slurry, is uniformly mixed, 15 ~ 20 minutes is kept the temperature in 85 ~ 90 DEG C, improves
The viscosity and stability of pineapple jam, it is fine and smooth smooth, tend to smear out, add remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol,
The nutrition of abundant pineapple jam and flavor, promote digesting and assimilating for organic zinc, strengthen the healthcare function of body, are uniformly mixed, and obtain just
Batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 ~ 63 DEG C, 27.6 ~ 29.4MPa, makes pineapple jam exquisiteness smooth, it is in stable condition, no
Layering, Shelf-life, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains zinc supplementation pineapple jam.
It is an advantage of the invention that：Zinc supplementation pineapple jam provided by the invention, the smell of fruits is very sweet, abundant raw material, and nutrition is balanced, containing zinc
Amount reaches 6.17mg/100g, promotes to absorb, improves the nutrition and health care function of pineapple jam, can strengthen disease resistance, and weight-reducing is thin
Body, beauty and skin care；Galactooligosaccharide progress high temperature is added after pineapple mashing to steam, and is destroyed the pineapple proteinase activity in pineapple, is kept away
Exempt from the injury to human body, promote active ingredient release, beneficial to digesting and assimilating, while kill the miscellaneous bacteria in pineapple, Shelf-life；
Converted starch and guar gum are added after steaming, improves the viscosity and stability of pineapple jam, it is fine and smooth smooth, tend to smear out；Again
Remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol are added, nutrition and the flavor of pineapple jam is enriched, promotes the digestion of organic zinc to inhale
Receive, strengthen the healthcare function of body；Homogeneous is finally carried out, makes pineapple jam exquisiteness smooth, it is in stable condition, it is not stratified, extend goods
The frame phase.
Embodiment
Illustrate the present invention with specific embodiment below.
Embodiment 1
A kind of zinc supplementation pineapple jam, is made of the raw material of following parts by weight：Pineapple 87, galactooligosaccharide 7, converted starch 2, cluster bean
Glue 0.6, salt 0.3, Zinc-rich saccharomyces cerevisiae 0.11, folic acid 0.05, inositol 0.05.
The converted starch, starch is bakeed 30 minutes in 70 DEG C, the fat of starch weight 3% is added, adds in 100 DEG C
Propagandize system hotly 7 minutes, add acetum, stir evenly, heating keeps the temperature gelatinization 5 minutes after boiling, and improves the transparency of starch
And heat-resisting quantity, freeze-drying, it is 40 mesh to be ground to particle diameter, obtains converted starch.
The fat, is made of the raw material of following parts by weight：Corn oil 32, orange oil 7, omega-3 unsaturated fatty acid
0.05。
The acetum, additive amount are 50 times of starch weight, and pH is 5.2 ~ 5.4.
A kind of preparation method of zinc supplementation pineapple jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh pineapple without damage, removes the peel, and cleans, and mashing, particle diameter is 80 mesh, obtains pineapple slurry；
（2）Galactooligosaccharide is added into pineapple slurry, stirs evenly, is steamed in 120 DEG C 5 minutes, destroy the pineapple proteinase in pineapple
Activity, avoids the injury to human body, promotes active ingredient release, beneficial to digesting and assimilating, while kills the miscellaneous bacteria in pineapple, extends
Shelf life, must steam slurry；
（3）Converted starch and guar gum are added and steamed in slurry, is uniformly mixed, 15 minutes is kept the temperature in 85 DEG C, improves pineapple jam
Viscosity and stability, it is fine and smooth smooth, tend to smear out, add remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol, enrich spinach
The nutrition of trailing plants sauce and flavor, promote digesting and assimilating for organic zinc, strengthen the healthcare function of body, are uniformly mixed, and obtain just batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 DEG C, 27.6MPa, makes pineapple jam exquisiteness smooth, it is in stable condition, it is not stratified, extend
Shelf life, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains zinc supplementation pineapple jam.
Embodiment 2
A kind of zinc supplementation pineapple jam, is made of the raw material of following parts by weight：Pineapple 88, galactooligosaccharide 8, converted starch 3, cluster bean
Glue 0.7, salt 0.4, Zinc-rich saccharomyces cerevisiae 0.12, folic acid 0.06, inositol 0.06.
The converted starch, starch is bakeed 35 minutes in 75 DEG C, the fat of starch weight 3.5% is added, in 103 DEG C
Frying 8 minutes is heated, acetum is added, stirs evenly, insulation gelatinization 6 minutes, improve the transparent of starch after heating is boiled
Degree and heat-resisting quantity, freeze-drying, it is 40 mesh to be ground to particle diameter, obtains converted starch.
The fat, is made of the raw material of following parts by weight：Corn oil 33, orange oil 8, omega-3 unsaturated fatty acid
0.06。
The acetum, additive amount are 55 times of starch weight, and pH is 5.2 ~ 5.4.
A kind of preparation method of zinc supplementation pineapple jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh pineapple without damage, removes the peel, and cleans, and mashing, particle diameter is 100 mesh, obtains pineapple slurry；
（2）Galactooligosaccharide is added into pineapple slurry, stirs evenly, is steamed in 123 DEG C 6 minutes, destroy the pineapple proteinase in pineapple
Activity, avoids the injury to human body, promotes active ingredient release, beneficial to digesting and assimilating, while kills the miscellaneous bacteria in pineapple, extends
Shelf life, must steam slurry；
（3）Converted starch and guar gum are added and steamed in slurry, is uniformly mixed, 18 minutes is kept the temperature in 88 DEG C, improves pineapple jam
Viscosity and stability, it is fine and smooth smooth, tend to smear out, add remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol, enrich spinach
The nutrition of trailing plants sauce and flavor, promote digesting and assimilating for organic zinc, strengthen the healthcare function of body, are uniformly mixed, and obtain just batch mixing；
（4）First batch mixing is subjected to homogeneous in 62 DEG C, 28.4MPa, makes pineapple jam exquisiteness smooth, it is in stable condition, it is not stratified, extend
Shelf life, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains zinc supplementation pineapple jam.
Embodiment 3
A kind of zinc supplementation pineapple jam, is made of the raw material of following parts by weight：Pineapple 89, galactooligosaccharide 9, converted starch 4, cluster bean
Glue 0.8, salt 0.5, Zinc-rich saccharomyces cerevisiae 0.13, folic acid 0.07, inositol 0.07.
The converted starch, starch is bakeed 40 minutes in 80 DEG C, the fat of starch weight 4% is added, adds in 105 DEG C
Propagandize system hotly 9 minutes, add acetum, stir evenly, heating keeps the temperature gelatinization 7 minutes after boiling, and improves the transparency of starch
And heat-resisting quantity, freeze-drying, it is 60 mesh to be ground to particle diameter, obtains converted starch.
The fat, is made of the raw material of following parts by weight：Corn oil 34, orange oil 9, omega-3 unsaturated fatty acid
0.07。
The acetum, additive amount are 60 times of starch weight, and pH is 5.2 ~ 5.4.
A kind of preparation method of zinc supplementation pineapple jam, comprises the following steps：
（1）Selection is ripe, the complete, fresh pineapple without damage, removes the peel, and cleans, and mashing, particle diameter is 100 mesh, obtains pineapple slurry；
（2）Galactooligosaccharide is added into pineapple slurry, stirs evenly, is steamed in 125 DEG C 7 minutes, destroy the pineapple proteinase in pineapple
Activity, avoids the injury to human body, promotes active ingredient release, beneficial to digesting and assimilating, while kills the miscellaneous bacteria in pineapple, extends
Shelf life, must steam slurry；
（3）Converted starch and guar gum are added and steamed in slurry, is uniformly mixed, 20 minutes is kept the temperature in 90 DEG C, improves pineapple jam
Viscosity and stability, it is fine and smooth smooth, tend to smear out, add remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol, enrich spinach
The nutrition of trailing plants sauce and flavor, promote digesting and assimilating for organic zinc, strengthen the healthcare function of body, are uniformly mixed, and obtain just batch mixing；
（4）First batch mixing is subjected to homogeneous in 63 DEG C, 29.4MPa, makes pineapple jam exquisiteness smooth, it is in stable condition, it is not stratified, extend
Shelf life, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains zinc supplementation pineapple jam.
Comparative example 1
Galactooligosaccharide is changed to white granulated sugar, remaining preparation method, with embodiment 1.
Comparative example 2
Converted starch is changed to crosslinked starch, remaining preparation method, with embodiment 1.
Comparative example 3
Remove Zinc-rich saccharomyces cerevisiae, remaining preparation method, with embodiment 1.
Comparative example 4
Remove folic acid, remaining preparation method, with embodiment 1.
Comparative example 5
Remove inositol, remaining preparation method, with embodiment 1.
Comparative example 6
Removal step（4）, remaining preparation method, with embodiment 1.
Comparative example 7
Compare pineapple jam in existing commercially available mound.
The nutrition of embodiment and comparative example pineapple jam and flavor：
Ripe, complete, fresh pineapple is selected, the preparation method that the pineapple jam of embodiment and comparative example is respectively adopted prepares pineapple
Sauce, and 40 health volunteers are randomly choosed, the age is 18 ~ 60 years old, and subjective appreciation, every kind of product sense are carried out to each group pineapple jam
Need to be gargled with mineral water before official's evaluation, the nutrition of embodiment and comparative example pineapple jam and flavor are shown in Table 1.
Table 1：The nutrition of embodiment and comparative example pineapple jam and flavor
| Project | Sugar/(%) | Zinc/(mg/100g) | Flavor |
| Embodiment 1 | 28.43 | 6.12 | Fine and smooth smooth, sour and sweet palatability, the smell of fruits is very sweet |
| Embodiment 2 | 28.37 | 6.17 | Fine and smooth smooth, sour and sweet palatability, the smell of fruits is very sweet |
| Embodiment 3 | 28.39 | 6.14 | Fine and smooth smooth, sour and sweet palatability, the smell of fruits is very sweet |
| Comparative example 1 | 33.17 | 6.06 | Too sweet tea |
| Comparative example 2 | 28.26 | 6.11 | It is too glutinous |
| Comparative example 3 | 28.34 | 0.15 | It is too dilute |
| Comparative example 4 | 28.46 | 6.03 | Fragrance is light |
| Comparative example 5 | 28.42 | 6.04 | Fragrance is light |
| Comparative example 6 | 28.39 | 6.09 | It is slightly dilute |
| Comparative example 7 | 73.24 | 0.03 | Too sweet tea |
From table 1 the result shows that, the zinc supplementation pineapple jam of embodiment, sugared content is substantially low compared with comparative example, Zn content substantially relatively contrast
Example is high, and fine and smooth smooth, sour and sweet palatability, illustrates that zinc supplementation pineapple jam provided by the invention has good nutrition and flavor.
The effect of embodiment and comparative example zinc supplementation pineapple jam strengthen immunity：
Cleaning grade Kunming mouse 220 is randomly choosed, half male and half female, is divided into 11 groups, and every group of male and female are respectively 10, is respectively real
Apply a group, comparative example group and control group, all mouse in addition to ad lib and drinking-water, embodiment group and comparative example group it is every small
The zinc supplementation pineapple jam 0.3g/kg (with Mice Body restatement) of the daily gavage group of mouse, the daily gavage equivalent of every mouse of control group
Physiological saline, continuous gavage 30 days, surveys the thymus gland organ index of mouse, spleen organ index, cleans up index and serum IL-2,
The effect of embodiment and comparative example zinc supplementation pineapple jam strengthen immunity is shown in Table 2.
Table 2：The effect of embodiment and comparative example zinc supplementation pineapple jam strengthen immunity
| Project | Thymus gland organ index/(mg/g) | Spleen organ index/(mg/g) | Clean up index | Serum IL-2/(ng/ml) |
| Embodiment 1 | 4.78 | 8.89 | 7.16 | 15.89 |
| Embodiment 2 | 4.79 | 8.84 | 7.18 | 15.95 |
| Embodiment 3 | 4.76 | 8.87 | 7.15 | 15.87 |
| Comparative example 1 | 4.63 | 8.65 | 6.92 | 15.24 |
| Comparative example 2 | 4.65 | 8.69 | 6.96 | 15.35 |
| Comparative example 3 | 3.90 | 8.07 | 6.13 | 14.24 |
| Comparative example 4 | 4.27 | 8.18 | 6.24 | 14.33 |
| Comparative example 5 | 4.23 | 8.11 | 6.18 | 15.67 |
| Comparative example 6 | 4.71 | 8.82 | 7.09 | 15.58 |
| Comparative example 7 | 3.87 | 7.94 | 6.05 | 13.69 |
| Control group | 3.51 | 7.63 | 5.73 | 13.27 |
From table 2 it can be seen that the zinc supplementation pineapple jam of embodiment, the thymus gland organ index of mouse, spleen organ index, clean up index
With serum IL-2 compared with comparative example and control group be improved significantly, it is good to illustrate that zinc supplementation pineapple jam provided by the invention has
The effect of strengthen immunity.
Claims (5)
1. a kind of zinc supplementation pineapple jam, it is characterised in that be made of the raw material of following parts by weight：Pineapple 87 ~ 89, galactooligosaccharide 7 ~
9th, converted starch 2 ~ 4, guar gum 0.6 ~ 0.8, salt 0.3 ~ 0.5, Zinc-rich saccharomyces cerevisiae 0.11 ~ 0.13, folic acid 0.05 ~ 0.07, flesh
Alcohol 0.05 ~ 0.07.
2. zinc supplementation pineapple jam according to claim 1, it is characterised in that the converted starch, by starch in 70 ~ 80 DEG C of bakings
Roasting 30 ~ 40 minutes, adds the fat of starch weight 3 ~ 4%, heats frying 7 ~ 9 minutes in 100 ~ 105 DEG C, adds acetum,
Stir evenly, insulation gelatinization 5 ~ 7 minutes after heating is boiled, improve the transparency and heat-resisting quantity of starch, freeze-drying, is ground to
Particle diameter is 40 ~ 60 mesh, obtains converted starch.
3. zinc supplementation pineapple jam according to claim 2, it is characterised in that the fat, by the raw material group of following parts by weight
Into：Corn oil 32 ~ 34, orange oil 7 ~ 9, omega-3 unsaturated fatty acid 0.05 ~ 0.07.
4. zinc supplementation pineapple jam according to claim 2, it is characterised in that the acetum, additive amount are starch weight
50 ~ 60 times, pH be 5.2 ~ 5.4.
5. a kind of preparation method of the pineapple jam of zinc supplementation according to claim 1, it is characterised in that comprise the following steps：
（1）Selection is ripe, the complete, fresh pineapple without damage, removes the peel, and cleans, and mashing, particle diameter is 80 ~ 100 mesh, obtains pineapple slurry；
（2）Galactooligosaccharide is added into pineapple slurry, is stirred evenly, is steamed in 120 ~ 125 DEG C 5 ~ 7 minutes, slurry must be steamed；
（3）Converted starch and guar gum are added and steamed in slurry, is uniformly mixed, 15 ~ 20 minutes is kept the temperature in 85 ~ 90 DEG C, adds
Remaining salt, Zinc-rich saccharomyces cerevisiae, folic acid and inositol, are uniformly mixed, and obtain just batch mixing；
（4）First batch mixing is subjected to homogeneous in 61 ~ 63 DEG C, 27.6 ~ 29.4MPa, obtains homogeneous material；
（5）Vacuum packaging, radio sterilization, examines, obtains zinc supplementation pineapple jam.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757689A (en) * | 2019-03-28 | 2019-05-17 | 北京爱果坊科技有限公司 | A kind of jam and preparation method thereof |
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